The holidays are full of festive gatherings and this gluten free, delicious and nutritious recipe is sure to be a hit with any party crowd. Sharing is caring! (for more great recipes, click here)
- 1 ½ cups beets, diced
- 1 ½ cups carrots, diced
- 3/4 cup shallot or onion, diced
- 3 tbsp. garlic, chopped
- 1 tsp. coarse salt
- 1 tbsp. dried oregano
- 1 tsp. coarse pepper
- Olive oil
- 1 cup quinoa
- ½ cup grated parmigiano reggiano
- 1 oz. olive oil (or clarified butter)
- ½ lemon, juiced
- 1 lime, juiced
- Cracked pepper
- Preheat oven to 450°F. In a baking dish, combine beets, carrots, onion, and garlic with salt; oregano, pepper, and oil. Toss gently to coat and roast until soft and slightly browning—approximately 25 minutes.
- Meanwhile, cook quinoa as per the package’s directions.
- Combine all dressing ingredients in a bowl and mix.
- Stir dressing and roasted vegetable mixture into the hot quinoa, including all the juice in the pan. If you have made the quinoa ahead of time, put the whole mixture back in the oven until hot.
- Remove from heat and fold in grated parmesan until the whole mixture is gooey. It should be a brilliant shade of magenta that will add stunning visual appeal to your plate.
Adapted from Pure Green Magazine
Vol. 4 / Food & Drink
It’s rhubarb season, and if you’re lucky enough to grow a patch (or have a wonderful patient who brings you an armful), you might be looking for a good recipe.
My favourite is a super-simple and tasty Strawberry Rhubarb Compote. You only need 5 ingredients and around 15 minutes of time to make it.
- 2 cups fresh organic Ontario-grown strawberries, rinsed, hulled, and chopped
- 1/4 cup, and a second 1/3 cup raw honey
- 1 tbsp fresh lemon juice
- 3 cups fresh Ontario-grown rhubarb, rinsed and chopped
- 2 tbsp water
- Stir strawberries, 1/4 cup honey and lemon juice in a small pan.
- Bring to a simmer over medium heat, cook, stirring often, until softened (about 3 minutes).
- Remove strawberries from liquid; place in a bowl and let cool.
- Set aside pan with strawberry liquid.
- As strawberries cool, in a small pan, combine rhubarb,1/3 cup honey and water.
- Simmer gently over low heat, stirring often, until rhubarb is almost tender (about 6 minutes).
- Using a slotted spoon, transfer rhubarb to the bowl with strawberries.
- Add strawberry liquid to pan. Raise heat to medium and simmer until thickened and reduced to 1/2 cup (about 10 minutes).
- Let cool and stir into strawberry-rhubarb mixture.
Enjoy with organic yogurt, hemp hearts and chia seeds for a healthy and delicious breakfast or snack.
Not only does rhubarb have a lovely tart and tangy flavour, it also has many health benefits:
- Rhubarb contains antioxidants, like lycopene and anthocyanin
- It can also help lower cholesterol, supporting heart health
- Rhubarb stalks are a good source of fiber, benefiting your digestive health
- Rhubarb contains vitamin K, an essential vitamin that helps with blood clotting, protecting the bones and preventing liver and prostate cancer
- Rhubarb is also a good source of vitamin C, which is great for a healthy immune system
– Du La, ND, Acupuncturist
Posted: 2014 July 9