Wellness ~ Most people want it but struggle with making it a natural part of every day. The Jazz Byte’s recipe approach is to present an easy choice for you to enjoy a healthier lifestyle. Mindfulness eating means making decision of foods that balance nutrition with enticing flavors to create an indulgent way to enjoy a healthy lifestyle. Making Mindfulness recipes will become second nature for you and also maintain nutritious sustainability which is also one of the secret habits of jazz life. I know this because for dad’s memorial in 1994 featured mains and snacks requested by the twenty-five musicians that performed to celebrate his music. When I set up the buffet it was filled with all the recipes presented on this blog.
These are packed with some of my favorite ingredients! Quinoa is loaded with protein and the kale is well . . . it’s kale! We all know kale is high in iron, calcium and several vitamins. Check out these 10 Health Benefits of this super green. I also threw in some pepitas, which are rich in vitamins, beta carotene, and protein. I made a pretty big batch so that I can nosh all week (especially post workouts), but feel free to have the recipe if you’re fearful of getting quinoa’d out. Inconceivable! ;-) Bon Appétit! Now that jazz’s Love Supreme!
2 C tri-color quinoa
4 C vegetable broth or water
1 Tbs olive oil
2 cloves garlic, minced
1 C red onion, diced
3/4 C green onion, sliced
2 C mushrooms, diced
1 bunch kale, leaves removed and chopped (stems discarded)
3/4 C pepitas
2 large cloves of garlic
1 Tbs tahini
2 Tbs yellow/light miso
1/4 C nutritional yeast
1/2 C unsweetened almond milk
1/2 C cold water
2 Tbs chia seeds
1/4 tsp black pepper
Pita pockets (I substitute Lettuce Leaves if I don’t have fresh Pita Pockets)
Avocado slices as garnish
I recommend making the dressing first. It’ll be a little runny, but letting it sit for 20 minutes or so, will allow the chia seeds to do their thing and thicken up the dressing. In a food processor or blender, combine all of the dressing ingredients and blend until smooth. Set aside.
In a large soup pot, combine the broth (or water) with the quinoa. Bring to a boil, then reduce heat to low. Cover, and cook for about 20-25 minutes, or until all of the liquid has been absorbed.
Meanwhile, heat the olive oil and garlic in a large skillet. Add the red and green onions. Saute until softened and a tiny bit browned. Add the kale and mushrooms and saute until the the kale is bright green, about 5 minutes.
Fold the veggies and pepitas into the cooked quinoa. Placed little dressing inside the pita, along with a slice or two of avocado, then added the filling, and topped with some more dressing. Enjoy!
And there you have it. It is fast, easy and celebrates making Mindfulness healthy ingredients to sustain your life. Note: You can make it rawsome by substituting cauliflower in the food processor no fuss no worries, you can go either way! Peace Out! JBC 8-)
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