Kabbouleh Salad is Kathy Smart's take on tabbouleh with quinoa and kale, which is extremely high in iron.
To make kale more tender, place chopped kale in a bowl and drizzle with 2 ml (1/2 tsp) olive oil and 1 ml (1/4 tsp) sea salt. Massage oil and salt into kale leaves and let sit while you prep salad. "As funny as that sounds it will break down the fibres so it's not as tough," Smart says.
250 ml (1 cup) cooked quinoa
Juice of 2 lemons and 2 limes
30 ml (2 tbsp) each olive oil and chopped garlic
2 ml (1/2 tsp) sea salt
125 ml (1/2 cup) each chopped fresh mint and parsley
125 ml (1/2 cup) each chopped red pepper and red onion
250 ml (1 cup) finely chopped kale
In a salad bowl, combine all ingredients and gently stir.
Makes 6 servings.
Coconut Cavena Nuda and Black Beans
Use Cavena Nuda anywhere that calls for wheat berries, barley or rice. You can also add a handful of this nutritious grain to soup to increase the fibre and nutrition. Smart likes to cook it in vegetable broth because it absorbs the tastes of what it's cooked in.
15 ml (1 tbsp) butter or coconut oil
1 green onion, minced
250 ml (1 cup) uncooked Cavena Nuda
250 ml (1 cup) coconut milk
375 ml (1 1/2 cups) water
Pinch ground nutmeg
1 can (425 g/15 oz) can black beans, rinsed and drained
In a small saucepan, melt butter over medium heat. Stir in green onion and cook until softened and translucent. Add Cavena Nuda and stir until coated with butter.
Pour in coconut milk and water; season with nutmeg. Bring to a boil over high heat, then reduce heat to medium-low, cover and simmer until liquid has been absorbed and grain is tender, about 30 minutes.
Stir in black beans and cook for a few minutes until hot.
Makes 6 servings.
Source: Kathy Smart, www.livethesmartway.comSuggest a correction