Thursday, January 19, 2012

DAY 11 - Daniel Fast

Congratulations, you've crossed the half-way point!

Today I am on my way to the stormy Oregon coast, but I've made sure you'll still be eating well while I am away!


My friend suggested preparing your oatmeal the night before in a crockpot and letting it cook while you sleep so you wake to perfect oatmeal, hot and ready.  You can add your dried fruit too.  I am looking forward to giving this a try!

LUNCH: Quinoa Salad

Buy this by the box,
bag or bulk
When it is done cooking, you should be
able to see the little white ring
which is the germ of the grain

This is a unique salad, tasty and nutritious. Quinoa is so good for you. This is what Wikipedia has to say:

"This crop has become highly appreciated for its nutritional value, as its protein content is very high (12–18%). Unlike wheat or rice (which are low in lysine), and like oats, quinoa contains a balanced set of essential amino acids for humans, making it a complete protein source, unusual among plant foods.[13] It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest."

So that's how good it is for you, now try the recipe and see how good it tastes!

1/2 c. water
1/4 c. quinoa (white, red or black quinoa)
1/2 c. sliced almonds, toasted
4 c. baby spinach leaves (I like to throw in some argula for a peppery zing)
1/4 c. green onion, diced
1/2 c. pomegranate arils
1/2 an avocado, diced

3 T. balsamic vinegar
3 T. olive oil
4 t. pomegranate juice
1 t. grainy mustard
sea salt and fresh-ground pepper

1. Bring the water to a boil and add quinoa. Turn down heat and simmer for 15 min. Allow to cool.
2. While quinoa is cooking, make the dressing and toast the nuts.
3. Put all other ingredients in a bowl, stir in quinoa, drizzle dressing over all and toss until mixed well. That's it!

olive oil and balsamic vinegar
Add the pom juice

Stir in the mustard

Arugula (buy it in the produce dept. with all the other lettuces)

Arugula, spinach, nuts, pom arils, and onion

Stir in the quinoa, drizzle on the dressing, mix well and add avocado

Beautiful salad!
(When you're done with the fast, try this with feta cheese
and chicken for a meal salad)

DINNER: Sushi and Edamame Beans

I hope you like sushi!  I think most flavors are pretty delicious...and I LOVE edamame beans!  If you've never had edamame beans, then it's time for an adventure!  You can buy them in the frozen veggie section of the grocery store.  They are so simple to prepare...just microwave or steam them then spritz them with olive oil (use your Misto) and sprinkle them with sea salt.  You eat the beans out of the pod (put the pod to your mouth, squeeze the pod and pop out the bean).  Don't eat the pod like you do with sugar snap peas.  The pods are tough and stringy.  But the beans are tender and yummy.  They are actually baby soy beans still in the pod, full of protein and fiber and all 9 amino acids.

Edamame is pronounced "ed-a-mommy"

For the sushi, be sure to buy a veggie only sushi with brown rice instead of white.  My store sells a veggie sushi that has finely grated carrot, cucumber and avocado.  Eat the ginger, wasabi and soy sauce that comes with it for great flavor and more nutrition.

I chose sushi tonight because my husband and I needed an easy meal to eat while traveling to the beach, but I hope you enjoy having a quick, easy meal.  It's always nice to have a break, especially when you've been cooking so much these last 10 days!

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