I recently made this robust Fall dish for a cooking demonstration for the wonderful employees at Anchin, Block, & Anchin, and it was heavenly. I used all organic ingredients. Why organic?
Organic refers to the way a food was grown, raised, or produced and is certified based on government-defined standards.
Originally, all foods were “organic.” They were grown and prepared without pesticides, herbicides, chemical fertilizers, or irradiation.
Foods were unrefined, whole, or minimally processed. Since World War II and the advent of chemical farming and food processing, the soils and foods of much of the world have been depleted of many important minerals and nutrients.
Our food these days is not only deficient in nutrients, but also full of pollutants and farming chemicals. The modern process of denaturing foods via heavy refining and chemical treatment deeply affects the life force of our food supply, making it difficult to foster equilibrium and health.
Pesticides have been shown to create extra work for the immune system, causing cancer and disease in the liver, kidneys, and blood. Pesticides accumulate in the organs, resulting in a weakened immune system, allowing carcinogens and pathogens to filter into the body. Organic certification is the public’s assurance that products have been grown and handled according to strict natural procedures.
Try making these for a holiday function (family parties are perfect!), or make a big batch on the weekend for an easy stash and dash lunch or dinner.
- 1 3/4 cups quinoa
- 1 cup low-sodium organic chicken broth
- Himalayan sea salt
- 3 tablespoons cold-pressed olive oil
- 1/2 red onion, thinly sliced
- 2 cloves garlic, finely chopped
- 1 tablespoon chili powder
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 small jalapeno pepper, seeded and thinly sliced
- 2 small yams, peeled and cut into 1/2-inch pieces
- 1/3 cup roughly chopped fresh cilantro
- 1 to 2 tablespoons fresh lime juice
- Put the quinoa in a bowl and cover with water—let sit for an hour+; drain.
- Transfer the quinoa to a medium saucepan over medium heat and stir constantly until the quinoa is dry, about 8 minutes.
- Add 1 cup chicken broth, 1 cup water and 1/2 teaspoon salt.
- Bring to a simmer, then cover the pan, leaving the lid slightly ajar to let steam escape; reduce the heat to medium low and cook until the quinoa is tender and the liquid is absorbed, about 15 minutes.
- Meanwhile, heat the vegetable oil in a large skillet over medium heat.
- Add the red onion and garlic and cook until slightly softened, about 4 minutes.
- Add the chili powder, coriander and cumin and cook, stirring, until the spices darken, about 1 minute.
- Add 1 1/2 cups water, the jalapeno, sweet potatoes and 1/2 teaspoon salt. Increase the heat to medium high and bring to a simmer.
- Cook, stirring occasionally, until the sweet potatoes are tender and the liquid is almost absorbed, about 15 minutes.
- Add the sweet potato mixture to the quinoa, then add the cilantro and lime juice and toss; season with salt.
Recipe adapted from the Food Network
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