Tag Archives: Healthy Cooking

Healthy Cooking: Grilling for Summer, Val Wilson

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Summer is my favorite time of year. One of the reasons is because you can grill food outside. For some reason, food just seems to taste better to me when cooked outside. Be careful not to fall into the trap of thinking you have limited options of just grilling veggie burgers and veggie hot dogs if you are living a vegan or vegetarian lifestyle. I have experimented grilling many vegetables and other fun recipes such as the tofu kabobs described below.

Tofu is a great option when you are grilling. When you marinate tofu, it takes on the flavor of the marinade and creates a very tasty dish. Tofu is a complete protein. It contains all eight essential amino acids. It’s also is a good source of calcium and iron, plus it contains phosphorus, zinc, copper, magnesium, and vitamin B1.

Yellow summer squashes are one of my favorites on the grill. They have high water content, helping to keep you hydrated, and have lots of potassium and fiber. Carrots and radishes are high in antioxidants and contain potassium, which is essential for healthy blood pressure. And onions contain anti-inflammatory properties.

When creating this recipe, I chose the vegetables to give a rainbow of colors to the kabobs. These kabobs taste great when grilled. However, if you do not have a grill, you can cook them in a skillet or even bake them in the oven.


 
Tofu Kabobs

Wooden kabob sticks  
1 lb. fresh firm tofu  
1 onion (cut in chunks)  
4 carrots (cut in long, round diagonals)  
1 yellow summer squash (cut in cubes)  
20 radishes (cut in thick rounds)  

Marinade
1/3 cup tamari  
¼ cup each olive oil and water  
2 T. each brown rice vinegar and mirin  
1 T. brown rice syrup  
1 tsp. each basil and thyme  

Arrange the tofu and all the vegetables in a shallow dish, lying flat rather than stacked on top of each other. Whisk together the marinade ingredients and pour over the vegetables. Let marinate 30 minutes. Take the wooden kabob sticks and place the tofu chunks and vegetables on each one. Alternate the vegetables to make each one unique. Heat a skillet or grill and brown the kabobs on each side, or place the kabobs on a cookie sheet and bake at 350  degrees for 20 minutes. If grilling the kabobs on a barbecue, soak the wooden sticks in water for 20 minutes before making and grilling the kabobs. 

Chef Valerie Wilson has been teaching cooking classes since 1997. You can attend virtually including a special class through Peter White Public Library on 6/15/21. Visit http://www.macroval.com for schedule, cookbook purchases, phone consultations, or radio show, and follow her on Facebook at Macro Val Food.

Excerpted with permission from the Summer 2021 issue of Health & Happiness U.P. Magazine. Copyright 2021, Empowering Lightworks, LLC. All rights reserved.

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Healthy Cooking: Greens for Spring, Val Wilson

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Once the long winter months are over, we start to see the first signs of spring appear in nature. Everything starts coming up green! Not surprisingly, the signature color of spring is green and we can reflect that in our cooking to feed our bodies healthy vitamins, minerals, and other nutrients. Most greens have a few things in common: Chlorophyll, which helps heal skin and helps cleanse toxins out of the body; glucosinolate, which is a sulfur-rich compound proven to reduce cancer risk by preventing or delaying cancer cells at various stages of development; Vitamins, A, C, B6, and E; Vitamin K, which is very important for bone health; and the minerals iron, calcium, magnesium, and manganese.  

Each green has it own taste, and you can combine a variety of greens to create a delicious dish. Collard and kale taste similar to cabbage. Carrot greens have a sweetness similar to the root part of the carrot. Daikon greens are more bitter to the taste. For the following recipe, you can use your favorite greens. Dandelion has a nice bitter taste. Bok choy is a light cabbage with a sweet taste. Nappa cabbage is wonderfully sweet. Arugula and watercress are both bitter and pungent.

Mixed Greens Stir Fry 

1/2 onion (thin half moons) 
1 carrot (cut in matchsticks) 
3 large collard greens (cut up) 
1 cup chopped carrot greens 
1 cup chopped daikon greens 
1 T. olive oil 
1 T.  tamari 
1 T. lemon juice  
2 T. toasted sunflower seed for garnish

Sauté the onions in a little olive oil and a dash of tamari until translucent. Add the carrots and greens. Add the olive oil, tamari, and lemon juice. Cover and turn heat to low. Simmer for 10 to 15 minutes until the greens have wilted, and the carrot is soft. Serve with toasted sunflower seeds sprinkled over the top. 

Chef Valerie Wilson has been teaching cooking classes since 1997. You can attend virtually. Visit http://www.macroval.com for schedule, cookbook purchases, phone consultations, or radio show, and follow her on. Facebook at Macro Val Food.

Excerpted with permission from the Spring 2021 issue of Health & Happiness U.P. Magazine. Copyright 2021, Empowering Lightworks, LLC. All rights reserved.

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Chef Val’s Virtual Cooking Class – Creamy Pasta Casserole with Mushroom Sauce

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Chef Val

Health & Happiness U.P. Magazine’s Healthy Cooking columnist will be teaching through the Peter White Public Library, Marquette, MI on Tues. March 30th, 7 to 8 PM – through Zoom 

Casseroles are great winter time comfort dishes. Chef Val will teach how to make a whole foods casserole featuring brown rice pasta. The recipe features a white sauce with two different types of mushrooms-maitake and white button. All the health benefits of the ingredients will be discussed as Chef Val teaches how to make the casserole. The recipe is vegan, whole foods, plant based, organic, anti-inflammatory and delicious!

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Healthy Cooking: Soybeans &Women’s Health,Val Wilson

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When it comes to keeping women strong and healthy, soybeans and products made with soybeans can be very helpful. Soybeans contain easily absorbable iron, many B vitamins, and carotin, support detoxification, promote vitality, and feed and nurture the lungs and large intestines.

Soybeans made into tofu are high in calcium. When made into tempeh, it is 19.5% protein. Containing all eight essential amino acids, it is a complete protein. When made into miso, it has 11 grams of complete protein in each tablespoon. And by fermenting it to make the miso, its healing properties are enhanced. Miso is a living food containing lactobacillus, a healthful micro-organism that aids digestion. There are so many wonderful health benefits from soy foods, I can see why we have been eating them for thousands of years.

Studies have shown soybeans can support your bones by reducing bone loss due to osteoporosis, helping to reduce the risk of fractures. Researchers conclude that their findings indicate postmenopausal women and others with low bone density could benefit from consuming soy.

I feel there is a lot of confusion about the plant-based phytoestrogen isoflavones found in soybeans. This part of the bean does not disrupt your estrogen levels, it balances them. If your estrogen level is too low, it raises it; if your estrogen level is too high, it lowers it. These isoflavones also have been credited with slowing the effects of osteoporosis, relieving some side effects of menopause, and alleviating some side effects of cancer. They have also been shown to dramatically lower the undesirable LDL cholesterol. It is interesting that in China, where they eat soybean products such as tofu, tempeh, and miso every day, until recently, they did not have a term in their language for hot flashes.

Tofu Kabobs

Wooden kabob sticks
1 lb. fresh firm tofu
1 onion (cut in chunks)
4 carrots (cut in long, round diagonals)
1 yellow summer squash (cut in cubes)
20 radishes (cut in thick rounds)

Marinade:
1/3 cup tamari
¼ cup olive oil
¼ cup water
2 Tbsp. each: brown rice vinegar and mirin
1 Tbsp. brown rice syrup
1 tsp. basil
1 tsp. thyme

Arrange tofu and all vegetables in a shallow dish, lying flat and not stacked on top of each other. Whisk together marinade ingredients and pour over vegetables. Let marinate for 30 minutes. Take the wooden kabob sticks and place tofu chunks and vegetables on each one, alternating the vegetables to make each kabob unique. Heat a skillet and brown kabobs on each side, or place kabobs on a cookie sheet and bake at 350 degrees for 20 minutes. To grill the kabobs, soak the wooden sticks in water for 20 minutes first, then prepare kabobs as described above before grilling.

Chef Valerie Wilson, a.k.a, Macro Val, has been teaching cooking classes since 1997. Visit her website to purchase her cookbook Year Round Healthy Holiday Cooking, set up a phone consultation, or listen to her radio show, http://www.macrval.com. Facebook, Macro Val Food.

Excerpted with permission from the Fall 2020 issue of Health & Happiness U.P. Magazine. Copyright 2020, Empowering Lightworks, LLC. All rights reserved.

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Healthy Cooking: Whole Grain Bread Stuffing for the Holidays, by Val Wilson

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When I was young, my family would spend most Thanksgivings at my grandparents’ farm in Carney, MI. When we were all there for the holiday, the little farm house would be packed with eight adults and seven kids. Their farm was a secluded place on 900 acres of forest land. As a kid, it seemed like a magical place. My fondest memories are of us all sitting down to a big family dinner. My grandmother, mother, and aunt would be busy all day cooking and getting ready for our dinner. It did not reflect the vegan, organic, whole-foods lifestyle I now live, but the food was made with love, and all from scratch.

One of my favorite Thanksgiving dishes was stuffing. I have created my healthier version, also made from scratch, and cooked with love. This recipe, along with many of my best holiday recipes, can be found in my new cookbook, Year Round Healthy Holiday Dishes, along with stories of my childhood memories spending holidays at my grandparents’ U.P. farm, and the foods I remember as a kid, now made with a healthier twist.

Sprouted grain bread is a heavier, nutrient-rich choice for your stuffing.

It has higher protein content, and the sprouted grain is high in fiber, and digests slower than flour. Some people with blood sugar issues find the slower process of digesting sprouted grains stabilizes their blood sugar levels. If you have digestive issues, sprouted grains may not cause the bloating that can occur from bread made with flour. If you follow a gluten-free diet, you can substitute your favorite gluten-free bread. The addition of the short grain brown rice adds a creamy texture and all its strong antioxidant health benefits.

Shiitake mushrooms add a tremendous amount of flavor to the stuffing. Cooking the dried mushrooms with the brown rice is the key to this stuffing being so delicious. When you cook shiitake mushrooms with brown rice, you create a powerful cancer-fighting combo. Polysaccharides compounds found in the rice bran in brown rice, when eaten with the enzymes in shiitake mushrooms, have shown they can destroy cancer cells.

Whole Grain Bread Stuffing 

8 dried shiitake mushrooms
1 cup short grain brown rice
2 cups water
1 onion (diced)
3 celery stalks (diced)
3 garlic cloves (minced)
2 tsp. sage
2 tsp. thyme
2 tsp. marjoram
4 T. tamari
1 T. toasted sesame oil
Approximately 3/4 loaf of sprouted whole grain bread

Soak the dried shiitake mushrooms for 15 minutes. Remove the mushrooms and cut in thin slices, removing and discarding the stems. Use 2 cups of the soaking water to cook the brown rice, adding the sliced shiitake and brown rice, then bring to a boil for 2 minutes. Reduce to the lowest possible temperature, cover, and simmer for one hour. Meanwhile, sauté the onions in a little toasted sesame oil with a dash of tamari until translucent. Remove from pan and put in a large mixing bowl. Using the same sauté pan, sauté the celery and garlic for a couple of minutes and add them to the mixing bowl. Put some water in a shallow bowl. Soak the bread slices in the water for a minute, break them up with your hands, and add to the mixing bowl. When brown rice is done, add to the bowl. Add the sage, thyme, marjoram, tamari, and 1 T. toasted sesame oil, and mix all together. Put in a casserole dish, bake at 350 degrees for 20 minutes, and serve warm.

Article adapted from Year Round Healthy Holiday Cooking, copyright 2019, Valerie Wilson.

Chef Valerie Wilson, a.k.a, Macro Val, has been teaching cooking classes since 1997. Visit her website to purchase her new cookbook, Year Round Healthy Holiday Cooking, set up a phone consultation, or listen to her radio show, http://www.macrval.com. Facebook, Macro Val Food.

Reprinted with permission from the Winter 2019-2020 issue of Health & Happiness U.P. Magazine. All rights reserved.

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Healthy Cooking: Pumpkin Power, by Val Wilson

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Before you know it, there will pumpkins everywhere!

This signals it is Halloween time. The temperature will start to cool down, all the colorful leaves will fall from the trees, and many of us will take part in an ancient celebration of our ancestors. Halloween’s origins date back to the ancient Celtic festival of Samhain (pronounced sow-in). The Celts, who lived 2,000 years ago in the area that is now Ireland, the United Kingdom and northern France, celebrated their new year on November 1st. At the end of summer, the Celts thought the barrier between our world and the world of ghosts and spirits became thin. As part of the celebration, people lit bonfires and wore costumes to ward off ghosts. To outsmart these ghostly beings, people would put on masks when they left their homes after dark so the ghosts would think they were fellow spirits.

Every year around October, people start asking for pumpkin-flavored desserts.

Pumpkin is very versatile. I have used it in many sweet dessert recipes, and created many savory pumpkin dishes too. It is in the winter squash family of vegetables. Pumpkin is high in fiber, making it a great food for heart health. It’s also high in beta-carotene, a carotenoid that turns into Vitamin A in your body, which can help your body fight off infections and strengthen your immunity. Pumpkin also contains lutein and zeaxanthin, compounds that help protect your eyes from macular degeneration and cataracts. This incredibly healthy vegetable also contains potassium, manganese, iron, phosphorus, zinc, magnesium, vitamin C, E, and several forms of B.

Pumpkin used in baked goods, such as cookies or muffins, gives an incredibly moist texture and tremendous flavor. If you use fresh pumpkin instead of canned pureed pumpkin, look for the small pie pumpkin. It’s smaller, sweeter, and has better overall flavor than the others. Leave the large pumpkins for decorative carving. Simply cut the small pie pumpkin in half, lay flat side down on an oiled cookie sheet, and bake at 350 degrees for 45 minutes until fork tender. Let cool, then scoop out the flesh, and puree for a smooth texture.

Pumpkin Spice Oatmeal Cookies

½ cup dried apricots
1 cup pumpkin puree
¼ cup olive oil
¾ cup brown rice syrup
2 tsp. cinnamon
¼ tsp. each: ginger, allspice, cloves
Pinch sea salt
1 ½ cups rolled oats
2 cups oat flour
Raisins

Put the apricots, pumpkin puree, olive oil, brown rice syrup, spices, and sea salt in a food processor. Puree to chop the apricots into small pieces. Put the rolled oats and oat flour in a mixing bowl. Add the pureed mixture and mix all together. Spoon the dough onto an oiled cookie sheet. Press the cookie dough down with a fork. Decorate the cookies with raisins to create faces on the cookies. Bake at 350 degrees for 15 minutes. Let cool before eating.

Adapted from Year Round Healthy Holiday Cooking, copyright 2019, Valerie Wilson.

Chef Valerie Wilson, a.k.a, Macro Val, has been teaching cooking classes since 1997. Visit her website to purchase her new cookbook, Year Round Healthy Holiday Cooking, set up a phone consultation, or listen to her radio show, http://www.macrval.com. Facebook, Macro Val Food.

Reprinted with permission from the Fall 2019 issue of Health & Happiness U.P. Magazine, copyright 2019. All rights reserved.

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Healthy Cooking: Wild Blueberry Ice Cream, Val Wilson

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There is nothing more delicious in the summer than wild blueberries grown in the U.P. They are sweeter and juicier than any other blueberries I have tasted. It is always a thrill when you come across some wild blueberries growing in the woods and get to pick them for yourself. And you are getting extra health benefits from the wild ones.

Although all blueberries have a high amount of antioxidants, wild ones contain more of the powerful antioxidant anthocyanin. Anthocyanin may be responsible for some biological activities such as preventing or lowering the risk of cardiovascular disease, diabetes, arthritis, and cancer. And it’s responsible for the beautiful blue color of the berries. If you are lucky enough to pick a bunch of blueberries, you can make some ice cream with them.

Have you heard of Aquafaba?

It is an exciting ingredient used in many vegan recipes. Aquafaba is the water left over when you cook chickpeas. You can cook the chickpeas yourself and save the water, or you can use the water from canned chick peas. Something amazing happens when you whip the Aquafaba in a mixer for about 10 minutes—it gets fluffy similar to a meringue created by egg whites! It increases five times in volume when you whip the chickpea liquid. For best results, you need to add a stabilizer. Cream of tartar works best.

Once the Aquafaba is whipped up and you’ve added the flavors you want, you freeze it to make great ice cream. Because Aquafaba is basically bean water, it contains very low amounts of calories, fat, protein, or carbohydrates. The ice cream is vegan, and the only fat or calories it contains are what you add to the Aquafaba, making it a great low-fat, low-calorie dessert.  It is a soft ice cream and melts fast, so packaging it in small, one-serving containers to freeze works best.

Aquafaba Blueberry Ice Cream

1/2 cup Aquafaba
1/4 tsp. cream of tartar
1 cup blueberries
1/4 cup maple syrup

Put the Aquafaba and cream of tartar in the mixing bowl of a standing mixer. Using the whisk attachment, start on low speed, slowly increasing the speed until you reach high speed. (With a Kitchen Aid Mixer, whipping it on #8 works great.) Whisk the Aquafaba for 8 to 10 minutes until you have achieved a stiff consistency and it has increased in volume about 5 times.

While whisking the Aquafaba, put the blueberries and maple syrup in a sauce pan and heat on low until warm. Gently fold the blueberry syrup into the whipped Aquafaba. Put in small, one-serving containers (half pint containers work well). Cover and put in freezer for a couple of hours until completely frozen.

Chef Valerie Wilson, a.k.a, Macro Val, has been teaching cooking classes since 1997. Visit her website to purchase her new cookbook, Vegan Cooking with Kids, set up a phone consultation, or listen to her radio show, http://www.macrval.com. Facebook, Macro Val Food.

Reprinted with permission from the Summer 2019 issue of Health & Happiness U.P. Magazine, copyright 2019. All rights reserved.

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Healthy Cooking: Spring Sour Power, Val Wilson

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Spring is a natural time of cleansing, making it an ideal time to feed and nurture our liver, gallbladder and nervous system. The main job of these organs is to purify the blood. The flavor associated with spring, and that helps to feed and nurture these organs, is sour. Foods that make your mouth pucker are sour, such as limes, lemons, plums, pomegranates, sauerkraut, and naturally fermented pickles. The signature flavor of sour is featured in the recipe below and complemented by sweet and bitter chocolate.

A couple of ingredients you may not be familiar with in the recipe are agar flakes and kudzu. Agar flakes are small, almost-clear flakes to thicken the dessert once the dessert has cooled. Agar is freeze-dried red algae, making it one of the healthiest foods you can consume. It’s high in calcium, iron, phosphorous, Vitamin, A, B complex, C, D, and K. 

Kudzu root is the root of the kudzu plant that has been dried. You will find it in stores in a bag and it looks like white chunks of chalk. To cook with kudzu, you have to dissolve the white chunks in water before adding them to any recipe. Kudzu thickens liquid and in the recipe below, it helps to create a creamy texture for the filling. Kudzu helps to alkalize your body, lower cholesterol, reduce high blood pressure, and contains bioflavonoids that dilate blood vessels to help alleviate migraine headaches.

Chocolate Lime Squares

Crust
2 cups cookie crumbs
3/4 cup vegan chocolate chips
2 T. rice beverage (or favorite non-dairy beverage) 

Topping
1/3 cup vegan chocolate chips
4 T. rice beverage (or favorite non-dairy beverage)

Filling
1 cup rice beverage (or favorite non-dairy beverage)
1/2 cup lime juice
3/4 cup brown rice syrup 
2 T. maple syrup
5 T. agar flakes
pinch sea salt
4 T. kudzu root (dissolved in 1/4 cup water)

To make crust: Using low heat, slowly melt the chocolate chips and 2 T. rice beverage. Stir as it melts. Mix in the cookie crumbs. Press firmly into the bottom of an oiled 8” square casserole dish. Refrigerate until cold. 

To prepare filling: Put the 1 cup rice beverage, 1/2 cup lime juice, brown rice syrup, maple syrup, agar flakes and sea salt in a pot. Bring to a boil, reduce to a simmer and simmer for 10 minutes. Add the kudzu mixture. Whisk as it starts to thicken to prevent clumps. Once it has thickened, pour over crust. Refrigerate until cold and firm. 

To make topping: Using low heat, slowly melt the chocolate chips and 4 T. rice beverage. Once it is melted, drizzle over the top of dessert. Put back in refrigerator for topping to set. Cut and serve. 

Chef Valerie Wilson, a.k.a, Macro Val, has been teaching cooking classes since 1997. Visit her website to purchase her new cookbook, Vegan Cooking with Kids, set up a phone consultation, or listen to her radio show, http://www.macrval.com. Facebook, Macro Val Food.

Reprinted with permission from the Spring 2019 issue of Health & Happiness U.P. Magazine, copyright 2019. All rights reserved.

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Healthy Cooking: Apples & Sweet Potato—A Sweet Deal, Val Wilson

Want to do your heart a favor? Try eating more apples and sweet potatoes. The natural sweet taste of the sweet potato mixes very well with apples to create a delicious dessert. Both are a great source of potassium to help your heart stay healthy. Potassium can help lower blood pressure, reduce stresses on the heart, and aid regulation of your heart rhythm and muscle contractions. Manganese is another mineral shared by both. It helps produce collagen to promote healthy skin and bones. Plus, both apples and sweet potatoes are high in Vitamin C, E, and B. 

Apple Sweet Potato Pie 

Filling
4 cups apples (peeled and cut up)
2 cups sweet potato (peeled and cut up)
1/2 cup brown rice syrup
1/4 cup maple syrup
2 tsp. cinnamon
1/4 tsp. cloves
1 pinch sea salt
1/3 cup water
1/4 cup arrowroot

Crust
1/2 cup olive oil
1 pinch sea salt
2 T. brown rice syrup
1/2 cup water
3 cups oat flour 

To make the crust, whisk together the olive oil, sea salt, brown rice syrup, and water. Stir in the oat flour until you have firm dough that will hold together. Divide dough in half and form two round discs. Wrap in plastic wrap and refrigerate for a couple of hours, until cold. Roll out one disc of dough at a time. Place the dough in-between two pieces of plastic wrap, and roll with a rolling pin. Put in an oiled pie dish.

To make filling, put all filling ingredients in a sauce pan. On low heat, slowly heat the filling, stirring a couple of times to mix all the ingredients together. The filling will thicken as it heats on the stove. Once the liquid has thickened, pour into pie crust. Roll out the other crust dough, and place over the top. Pinch the sides of the crust together, and poke a couple of holes in the top crust. Bake at 350 degrees for one hour. Let cool before cutting. 

Chef Valerie Wilson, a.k.a, Macro Val, has been teaching cooking classes since 1997. Visit her website to purchase her new cookbook, Vegan Cooking with Kids, set up a phone consultation, or listen to her radio show, http://www.macroval.com. Facebook, Macro Val Food.

Excerpted with permission from Health & Happiness U.P. Magazine, Winter 2018-19 Issue, copyright 2018. All rights reserved.

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Healthy Cooking: Quinoa, Queen of the Grains for an Active Summer, By Val Wilson

Quinoa (pronounced ‘keen-wa’) was the mother grain of the Incas. They considered it sacred and held ceremonies honoring quinoa.  In South America, in the high altitudes of the Andes mountains, quinoa has been grown, harvested, and eaten since at least 3,000 B.C. Because of its hardiness, being able to survive at such high altitudes, quinoa is considered a strengthening food.

Although botanically quinoa is a fruit, we classify it as a whole grain. In fact, quinoa is the signature whole grain for summer time. As one of the easiest whole grains to digest, it gives us a tremendous amount of energy so we can be very active in the summertime. Quinoa is high in calcium, phosphorus, iron, vitamin E, magnesium, and manganese, and is a complete protein. Quinoa is high in quercetin and kaempferol, two flavonoids that have anti-inflammatory, anti- viral, anti-cancer, and anti-depressant properties.

Quinoa cooks up quickly and has a nutty flavor, making it ideal for creating cold salads for summer.

Quinoa, Black Bean and Fresh Basil Salad

1 cup quinoa
2 cups water
4 cups broccoli (cut up)
2 scallions (thin, round slices)
1 carrot (grated)
3 radishes (grated)
1 cup corn
1/4 cup minced parsley
1- 15 oz. can black beans (drained)
Dressing:
3 T. tamari
3 T. brown rice vinegar
2 T. olive oil
2 garlic cloves (minced)
3 T. fresh basil (minced)

Put the quinoa and water in a pot and bring to a boil. Reduce to the lowest possible temperature, cover, and simmer for 15 minutes, until all the water has been absorbed. Put hot quinoa and corn in a bowl and stir together. The heat from the quinoa will lightly cook the corn to bring out its flavor. Steam the broccoli until fork tender, approximately 7 minutes. Add broccoli to the bowl along with the scallions, carrot, radishes, parsley, and black beans. Whisk together the dressing ingredients and pour over the salad. Mix all together and serve at room temperature or refrigerate and serve cold. 

Chef Valerie Wilson, a.k.a, Macro Val, has been teaching cooking classes since 1997. Visit her website to purchase her cookbook, Perceptions in Healthy Cooking Revised Edition, set up a phone consultation, or listen to her radio show, http://www.macrval.com. Facebook, Macro Val Food.

Excerpted with permission from Health & Happiness U.P. Magazine, Summer 2018 Issue, copyright 2018. All rights reserved.

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