We need to move away from white and brown rice not only because of their HIGH arsenic levels, but also because they DUMP insulin into your bloodstream, which causes a massive inflammatory cascade in your body (this goes for ALL grains)!
That is why Quinoa is a great swap – because it is NOT a grain, but rather a seed.
Today’s recipe has so many energizing foods in one tasty package. Did you know that broccoli and Swiss chard supply you with energizing magnesium and chickpeas and walnuts give you a dose of vitamin B12, which is essential for energy?
On Thursday, I’m going to share my 10 favorite ways to boost your energy – something we all need at this dark, cold time of year – so watch for that if you want even more energizing ideas.
In the meantime, try this yummy quinoa bowl for an extra pep in your step that also serves up plenty of plant-based protein. My favorite thing to do with quinoa bowls is make a big batch and eat leftovers for lunch the rest of the week.
So give it a try and let me know what you think over on Facebook.
Ingredients [Serves 4]
2 cups quinoa
4 cups vegetable broth (yeast free)
4 cloves garlic, minced
2 shallots, chopped
1/2 bunch Swiss chard, cut into ribbons
1 15oz can garbanzo beans (Eden Organics is a great brand)
1 medium head of broccoli, grated
1 medium head of cauliflower, grated
1 carrot, grated
Large bunch of parsley, chopped
1/2 cup walnuts, chopped
1/4 cup extra virgin olive oil
Sea salt (Celtic Grey, Himalayan, or Redmond Real Salt) and pepper to taste
In a pot, combine quinoa, vegetable broth, garlic, and shallots. Cook on medium heat for 15–20 minutes until liquid is absorbed. Stir in the rest of the ingredients and season with salt and pepper.
Serve and enjoy!
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