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My children like quinoa very much if I use it to thicken soup. It gives the soup texture and nutty taste. Definitely a better choice to make the soup creamy and healthy. I used the Flageolet beans here because it is high in potassium and tumeric coconut milk combination makes this soup well balanced and fragrant.
Luchito Garlic & Guajillo mix is a good wholesome quality spice. It blended in well with the seafood without overpowering the fresh taste of seafood. The Cucina Jalapeños give this quinoa dish a kick with the right amount of heat.
Today’s cake is gluten free and dairy free if not using the Maple Cream Cheese Topping. My children are not fans of cakes in general but both like this Quinoa Carrot Dates cake. Quinoa flour is definitely a better choice for its higher protein content and contains all nine essential amino acids. Is important to choose the right ingredients in our home cooked food since we put in so much effort in cooking.
Artichoke is among the 10 highest antioxidants-rich foods. It has a reputation for “cleaning the blood by detoxifying the liver and gallbladder, reducing cholesterol and balancing the blood sugars. I chose the jar or canned artichoke hearts because it is not easy to find fresh artichokes in Singapore and also definitely much less work. Jar/can artichoke is as wholesome as the fresh ones. It has a fresh clean taste and the flavor falls somewhere between asparagus and celery. The texture is tender and soft.
I am using dried nutrient-dense cannellini beans with disease-fighting antioxidants and anti-inflammatory properties. It has a mild flavor that matches well in the vegetable artichoke soup with the soft texture of the beans when Cannellini beans retain their shape.
This meal is very suitable for brunch on weekends with guests. Hearty vegetarian high protein soup with rich healthy artichoke quiche complemented with light kale tomato salad with refreshing Ume Shiso seasoning dressing as a side dish.
I have chosen Tempeh, Sauerkraut and Miso for this Fermented food theme. Tempeh promotes bone health and it also helps to relieve hot flashes from menopause. Sauerkraut provides probiotics and vitamin K2, which may help you strengthen your immune system, improve your digestion, reduce your risk of certain diseases, and even lose weight. Miso reduces the risk of inflammatory bowel disease and has a very alkalizing effect on the body and strengthens the immune system to combat infection. It helps preserve skin beauty through its content of linoleic acid, an essential fatty acid that helps skin stay soft and free of pigment.
I choose to make sauerkraut salad to retain the maximum benefits of sauerkraut. It is good to include raw food in our diet. The refreshing and tangy salad will balance up the grilled spicy chicken. Grilling is one method of cooking which gives us a smoky meat taste and yet retains the juiciness of meat. Children or young people will like the taste of this tempeh because the sweet fragrant maple syrup blends well with the miso. Maple is a very good alternative to sugar which also may help protect against cancer. Maple contains high antioxidants and treats pigmentation.