07 May 2009

Superfood: Quinoa

I don't want to accept it. I don't even want to think it. But I fear San Francisco is getting its claws in me. My brother told me my nephew loves apple sauce. This was mostly to make me gag, because I've been anti-apple since before I could talk. But after reading my brother's message (and asking my parents to stop the apple-licious madness), my next thought was "there's probably a lot of sugar in that apple sauce." And there you have it; proof I've acclimated to the bay area. That night, we had quinoa for dinner.

I can't say I don't know what's happening. This has been a long time coming. I gave Jesse a subscription to Bon Apettit for Christmas. Before that, he had been subscribing to Men's Health. Lately he's been watching a lot of the Food Network. I've been researching foods that are liver (gallbladder) friendly. We basically pushed ourselves to superfoods. We have found too many benefits to eating "raw" foods, or trying new things, like the goji berry.This might have happened if we were still in Vegas, but I doubt it. There are so many ingredients available here - and so many places touting their raw food menus - we can hardly be blamed. So quinoa it is.

Quinoa is like a grain, but also high in protein. It looks like sand when it's dry and fish eggs once it's prepared. We made it as a rice substitute with peas and tilapia. There was nothing fancy about the meal. We wanted to find out how it works in our simple living. Jesse said it tasted like a hay bale, but I don't think so. I think it taste like brown rice, only better. It could have used some flavoring (maybe some lemon squeezed on top) but it was otherwise fine. We will be adding it to other foods, and occasionally using it to replace a meat or a grain. Decision: quinoa is a good find.

I'm off to ship some organic, sugar-free, apple sauce to my nephew.

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