Immune Ginger Almond Quinoa with Cashew Date Sauce

Plant-based foods for a healthy immune system

What you can do:

Eat more Organic fruit and vegetables

Increase soluble and insoluble fibre’

The most important role of fibre in the diet is to feed intestinal bacteria. When gut bacteria consume fibre, they produce a fatty acid by-product known as butyrate and there fore less likely to suffer from inflammatory disorders like Crohn’s disease and colitis and leaky gut.

 

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Cashew Date Sauce

1/4 cup cashew butter (or tahini or peanut)

a few tablespoons avocado

2 tablespoons Kome or Shiro unpasteurized and organic miso

3 large Medjool dried dates, pitted and soaked in hot water till soft (10 min)

2 cloves chopped garlic

1/2 tablespoon chopped ginger root

1 teaspoon ground turmeric or 2 teaspoons grated fresh

1/4 teaspoon ground black pepper

1/2-1 cup loosely packed coriander leaves and stems

1/4- 1/2 cup water as needed

the rind of 1 lemon or lime

2 tablespoons lemon juice

1 tablespoon tamari to taste

salt if needed

1 pomegranate

 

For everything else

1/2 cup rinsed Quinoa (red or white or mixed)

1 cup of water

1 Tablespoon olive or unroasted sesame oil

1 cup finely sliced red onion

1/2 cup chopped carrots

2 cups chopped broccoli florets and stems

1/ cup chopped cabbage (red or white)

1 cup chopped bok choy stem and leaves

For the garnish

1/4 cup sauerkraut or another wild ferment

chopped almonds or seeds

finely chopped spring onions

lettuce leaves for serving

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Method

  1. Combine all the sauce ingredients into your food processor or blender and blend till creamy and smooth. Adjust liquid and taste as needed.
  2. Rinse the Quinoa in a fine colander or sieve under running water or in a bowl. Drain well. This removes the bitterness on the outside of the grain (caused by naturally occurring saponins)
  3.  Combine the rinsed Quinoa and water in a saucepan. Bring to the boil lower heat and simmer until the quinoa has absorbed all the water, about 10-15 minutes.
  4. Remove from the heat cover and set aside for at least 5 minutes.
  5. Heat a skillet or wok add the oil and saute the onions until transparent. Add the carrots, cover, and simmer another 5 minutes. Then add the broccoli and cook another 2-3 minutes just when cooked add the bok choy stems for a few minutes then the leaves and stir another minute or two.
  6. Warm the sauce. Remove the pomegranate seeds, toss some of the quinoa with the vegetables.
  7. Lay down the lettuce leaves. Press the quinoa vegetable mixture into a cup and flip it into the middle of the leaves. Spoon sauce around or on the mixture, sprinkle the pomegranate seeds, chopped nuts or seeds spring onions, sauerkraut. Take a lettuce leaf and wrap it around the mixture and enjoy!

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