Superfood Kitchen

Something that I have been paying much closer attention to lately when cooking is incorporating superfoods.  Especially this time of year with the flu and viruses one encounter away from reaching you, it’s a great time to integrate them.

My mom gave me a cookbook for Christmas called Superfood Kitchen Cooking with Nature’s Most Amazing Foods by Julie Morris, and I am thrilled about having the chance to dive into it and start trying so many of these beautiful, nutrient rich recipes.   My plan is to try 1 per week and blog about it, so I promise to share recipes with you {as well as from other sources} as I discover & enjoy them.

This cookbook brings over 100 recipes and extensive information on both why and how to use superfoods, which I love {learning so much along the way}.  Julie took 8 years to put this book and her recipes together – talk about a well thought out book.  She self-published her first run and with the success of it, Sterling Publishers re-published a re-vamped version.  You can read her full story here it’s an admirable one.

The first thing I made from this book is a quinoa flake breakfast.  Pretty easy but a great way to have a healthy, high protien, gluten free, low fat breakfast.  Quinoa itself is a superfood and is an amazing source of iron, magnesium, calcium, potassium, folate (a B vitamin), and more.  It is also a vegetarian complete protein and contains all of the 9 amino acids our body needs to take us through our busy days.  It’s made with quinoa flakes which can be hard to find because they are typically placed with the alternative flours and sugars, rather than oatmeals and cereals {which is where you would expect to find them} in the grocery stores.

Hot Quinoa Bowl {serves 1}
1 cup unsweetened almond milk
1/3 cup quinoa flakes
dash of sea salt
superfood topping of choice {I have been using walnuts, cinnamon & blueberries}

In a medium saucepan, bring the almond milk to a boil.  Add the quinoa flakes & salt, mix together and turn off the heat.  Let rest for 3 minutes to allow the quinoa flakes to cook through and serve with desired toppings.

Other toppings could include:  Maple syrup, dried goji berries {superfood}, dried mulberries {superfood}, almond butter.

By the way, isn’t the soup pictured on the book cover stunning? It is a carrot-yacon soup with goji berries!  Probably my next recipe experiment.

While we are on the topic of quinoa, I do have a favorite dish that I’ve made several times when entertaining.  It is a Sweet Potato and Beet quinoa dish from Martha Stewart {I’ve slightly edited her version of the recipe on my post}.  Delicious, loaded with superfoods and always a hit. I’ve made it several times and it always comes out looking this colorful.  This one was made by moi for a lunch guest recently.

Fall Vegetable Quinoa {serves 4}:

  • 1 large sweet potato, cut into 1/2-inch cubes
  • 2 1/2 teaspoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 2 beets, peeled and cut into 1/2-inch wedges, greens reserved and rinsed well
  • 1 leek, white and pale-green parts only, halved lengthwise, cut 1/4 inch thick, and rinsed well
  • 1 cup cooked quinoa (from 1/4 cup dry)
  • 3/4 teaspoon chopped fresh thyme
  1. Preheat oven to 400 degrees. Toss sweet potato with 1/2 teaspoon oil and 1/4 teaspoon salt; spread in an even layer on half of a rimmed baking sheet. Toss beets with 1/2 teaspoon oil and 1/8 teaspoon salt; spread on other half of sheet (so that beets don’t discolor potatoes). Roast, stirring halfway through, until tender, 35 to 40 minutes.
  2. Thinly slice beet greens. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add greens, leek, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook until tender and lightly browned, 8 to 10 minutes. Stir in quinoa, thyme, and vegetables; press down using a rubber spatula. Cook until quinoa is warm, 1 to 2 minutes. Divide among 4 plates; and season with a pinch of pepper.

Have a great day and stay healthy!  I look forward to sharing another newly tried out recipe with you very soon!


About Emmanuelle

Event Planning & Public Relations in the Boston Area specializing in fashion, beauty, textiles & consumer goods.
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2 Responses to Superfood Kitchen

  1. Pingback: The Good Root | Poise Boston

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