I have been trying to eat healthy and mostly organic for many years. Ever since my early twenties I've been shopping at farmer's markets.
I was introduced to my first farmer's market when i was a student at UCLA and I befriended an eccentric woman named Deborah.
She was older than I was, probably in her thirties, an heiress of some sort, and slightly peculiar. She was adamant about eating organic foods and this was back in 1990 when only the enlightened and hippies were eating that way.
She'd take me to the market and introduce me to organic avocados and kale. She taught me how most organic foods tasted wonderful with just a bit of olive oil, sea salt and lemon. A few years after meeting Deborah and being awakened to the importance of diet, I had my first daughter at the age of 26.
Shortly after that I was diagnosed with Lupus and told I had a year to live. I remember
vividly deciding right then that was another alternative to this western doctors opinion.
That epiphany got me onto the path to healing myself and to living holistically. For me holistic living includes: eating organic healthy meals, having a toxic free home, using only natural beauty products and house hold products, having a spiritual practice, walking in nature, and cutting down on EMF's in the house. I started a blog almost two years ago called The Local Rose, where I share my passions for this kind of life.
Here is a wonderful quinoa recipe that is perfect for the holidays with it's colorful and flavorful ingredients. As most of you Mindbodygreen readers know,
quinoa is a wonderful source of protein and rich in magnesium and iron.
Quinoa Holiday Recipe
- 1 cup red, white or a mix of both quinoa (I like to soak the quinoa for better digestion.)
- 2 and half cups water
- 1 Pomegranate (seeded)
- 1/2 cup feta cheese
- 1/2 cup chopped cilantro
- 1 green onion chopped
- 1/2 cup almonds
- 1/2 cup pistachios
- 5 tablespoons Olive Oil or to taste
- 1 lemon
- Sea salt
- Olive Oil (the better the brand the better the taste)
Drain the soaked quinoa and boil it with two cups water. When all the water has boiled away, let it cool.
Chop cilantro and mix with pomegranate, green onion.
Saute almonds and pistachios in olive oil on the stove top. Mix all the ingredients and add lemon, olive oil, salt and pepper.
So easy and delicious.
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