Moon Wellness and Superfoods - Two easy and delicious recipes using quinoa
Moon Wellness and Superfoods - Two easy and delicious recipes using quinoa
Hi, it’s Keiko.
In today’s article I’d like to share with you some more information about my new method called Moon Wellness.
Moon Wellness is a lifestyle which incorporates the energy and rhythm of the Moon to help you live a healthy life full of good fortune, both physically and mentally.
It goes without saying that our bodies require a well-balanced diet and moderate exercise, and one of the most important things we need to be aware about is food.
In today’s Moon Wellness Practical Course, I’m going to introduce you to superfoods, which are really easy to introduce to our diets, and help promote health and boost the immune system.
What are Superfoods?
Superfoods are mainly plant-derived foods that contain higher quantities of essential nutrients, such as vitamins, minerals, and healthier ingredients than regular foods.
In today’s article I want to focus the spotlight on quinoa!
CONTENTS
The history of Quinoa
The reason why Quinoa became so popular
Quinoa’s nutrition and benefits
How to prepare Quinoa
Two simple Quinoa recipes
5.1 Baby Leaf Salad with Quinoa and Apple
5.2 Kabocha Squash (Pumpkin) Soup with Quinoa
THE HISTORY OF QUINOA
In the ancient Inca empire, Quinoa was considered so sacred that it was called the “Mother of all Grains,” and it is said to have been eaten in the Andes Mountain region for over 7000 years. In its home countries of Bolivia and Peru, the principal way of preparing quinoa is in soup, but it’s also eaten like a staple food in the form of risotto and bread.
THE REASON WHY QUINOA BECAME SO POPULAR
In the 1990s the National Aeronautics and Space Administration (NASA) evaluated the high nutritional value of quinoa, and recognized it as ‘an ideal food for space meals.’
Since then it has become known as a ‘primary food of the 21st century’ and thanks to its ability to prevent blood sugar levels from rising after a meal, it has been adopted in the diets of many Hollywood celebrities, and its popularity has spread worldwide.
QUINOA’S NUTRITION AND BENEFITS
Taste: A grain-like sweetness, and an almost imperceptible bitterness
Ways to consume: Boil it, or make it into a powder and mix it into bread or cookie dough
Health components: Fibre, calcium, potassium, iron, vitamin B complex / group, vitamin E
Health benefits: Weight-loss aid, constipation relief, anti-aging, anemia prevention
Replacing white rice with quinoa is said to help you lose weight and stay healthy.
HOW TO PREPARE QUINOA
Quinoa is a dried good, so it needs to be washed prior to preparation. Because the grains are tiny, using a fine-grained strainer is recommended.
Washing Method
Put a strainer inside a bowl, and add the quinoa and water to the bowl.
As you would do when you are washing rice, scrub the quinoa three times, emptying the water after each time you scrub it.
Boiling Method
Add the washed quinoa to a pot full of water, and bring to a boil. Reduce to low flame and then simmer for ten to fifteen minutes. Once the quinoa is cooked you will see what looks like a crumpled beard appearing on the grain.
Boiled quinoa can be stored in the fridge for up to two to three days, so it’s handy to boil a large batch and save any leftovers to use later.
TWO SIMPLE QUINOA RECIPES
Baby Leaf Salad with Quinoa and Apple
Happy points of this recipe
It’s super easy!
You can enjoy it with oil based, cheese based, and fruits based dressings.
Apple peels contain polyphenols that have anti-aging benefits.
Ingredients for 2 portions
1 pack of baby leaf salad mix
1/4 of an apple
2 tbsp of boiled quinoa
Method
Wash the baby leaf salad mix, drain, and dry.
Thinly slice the apple, and place the slices in a bowl of slightly salted water. Then drain and dry.
Mix together the baby leaf mix, apple slices, and quinoa.
Kabocha Squash Soup with Quinoa
Happy points of this recipe
You can use store bought kabocha squash or pumpkin soup if you want
The soup is topped with fresh cream and chervil, but you can eliminate these if you want.
You can peel the skin off the kabocha squash or leave it on. Either way makes a delicious soup.
Kabocha is rich in beta-carotene and vitamin E, which are antioxidants, and vitamin C, which helps in the absorption of iron.
From the perspective of Oriental Medicine, kabocha is considered a “warm” food that warms the stomach and body.
Ingredients for 2 portions
Soup
1/4 of kabocha squash
1/2 of a small onion
1 cube of beef bouillon (or vegetable bullion)
1 1/4 cups of water
1 cup of milk
Olive oil (as needed)
Garnish
Boiled Quinoa
Fresh Cream
Chervil
Method
Thinly slice the onions, and cut the kabocha squash into bite-size pieces and cut off the skin.
Add some oil to a pot, and sauté the onions until they become soft
Add the water and bouillon cube to the pot, and add the kabocha squash to the pot skin side down.
When the squash is soft pour the contents into a blender and puree.
Return the soup to the pot. Add the milk, and bring to a quick boil.
Pour the soup into bowls and garnish with quinoa, fresh cream, and chervil.
This is a simple recipe that allows you to enjoy the bubbly chewy texture of quinoa. Be sure to give it a try ♪