As the leaves start to change and the chill sets in, we gravitate towards warmth. Be gentle with yourself this autumn season and cozy up with a warm elixir or chow down on this mouth-watering hearty quinoa bowl. Each plant-based, whole food meal you choose supports total body wellness and sustainable farming practices.
Whats in My Food?
Here are just a few health benefits of the whole, plant-based foods in these delicious recipes.
Ginger
Ginger is a great home remedy for numerous ailments as it is effective in easing motion sickness, nausea, indigestion and
menstrual cramps. It also provides pain relief for muscle and joint pain. Research has shown that ginger lowers LDL cholesterol, and through its antioxidant component decreases cognitive decline.
Medjool dates
Medjool dates are sweet and tasty which makes them a great alternative to processed refined sugar. Natural sugars in Medjool dates like fructose, glucose, and sucrose are easily processed by the body and transformed into energy making it a great pre-workout snack. An excellent source of dietary fiber, it is great for digestion.
Turmeric
Turmeric is a powerful anti-inflammatory, anti-bacterial, immunity booster, painkiller, and anti-depressant. Turmeric also supports digestion and manages cholesterol, heart disease and diabetes. The active ingredient in turmeric, curcumin, is better absorbed when consumed with piperine, a natural compound found in black pepper. This pairing creates a powerful combination that boosts its nutritional value.
Coconut Oil
Every part of the coconut is useful and when consumed, coconuts may counteract illnesses caused by bacteria, fungi, parasites, and viruses. Coconut oil’s vitamin and mineral content benefit the bones, teeth, heart, muscles, kidney, and thyroid. It can be used also for skin and hair care for its moisturizing qualities, prevent dandruff and skin conditions like psoriasis and eczema. It also is beneficial for immunity, blood circulation, sugar levels, digestion and weight management.
Pumpkin Golden Milk Latte
Ingredients:
- 1/2 cup steamed/baked pumpkin or butternut squash
- 1/2 cup coconut or almond milk
- 2 dates, pitted
- 1/2 tbsp coconut oil (optional)
- 1 tsp maca powder (a superfood from Peru – optional)
- 1 tsp cinnamon
- 1 tsp fresh ginger
- 1/2 tsp of turmeric powder
- pinch of black pepper
- 2 cups boiling hot water
Procedure:
Add contents to a high-speed blender and blend on high for 1 minute. Cautious with the lid as the steam from the water will create pressure when you turn on the blender. Start on low and gradually turn to high.
Blackened Broccoli and Pumpkin Bowl
Ingredients:
- 1 cup chopped pumpkin/butternut squash/sweet potato
- 1 cup broccoli florets and stem
- 1 cup of cooked quinoa or brown rice
- finely shredded red cabbage
- a few slices of tomato and avocado
- 1/2 tbsp black sesame seeds
Tahini Miso Dressing
- 1/2 cup gluten free tamari
- 1/2 cup nutritional yeast
- 1/2 cup water
- 1/3 cup lemon juice
- 1/4 cup toasted sesame oil
- 2 cloves garlic
- 1 tbsp tahini paste
- 1/2 tbsp miso paste
Procedure:
Prepare your favorite quinoa or brown rice and set aside.
Sauté pumpkin and broccoli in a skillet with a small amount of coconut oil or water. Add the black sesame seeds at the end and mix to coat. Combine dressing ingredients in a high-speed blender to prepare the dressing.
Assemble the bowl! Keep the quinoa/rice, sautéed veg and cabbage separate, pour sauce over top, sit down, grab a fork, get comfy and be prepared to be amazed!
