WELCOME BACK!
With the increasing issues with diabetes(80,000+ deaths per year), heart disease (660,000+ deaths per year) and colorectal cancers (55,000+ deaths per year), there is one dietary item that time and time again seems to offer great benefit to the vast majority of each of those concerns:
Legumes.
From weight loss, improved sleep and muscle development via assimilation at the mitochondrial level of cells(alleviating the kidneys), to nutritional values that eliminate the need for artificial supplementation, and unique phytochemical content that is found nowhere in the consumption of any other food, legumes are a Powerfood.
Here we have the combination of red kidney beans, red lentils and red quinoa.
Quinoa: The least allergic of all grains, quinoa is wheat and gluten free for those of us who struggle with the allergen. Quinoa is a great protein source and contains all essential amino acids for muscle production. B2, copper, iron, magnesium, manganese, phosphorus, vitamin E and zinc.
Lentils: To help lower cholesterol and help balance blood sugar disorders, have lentils, due to their high fiber content. They are also rich in folic acid. Research shows that eating lentils 2 or more times per week is associated with a 24% reduced risk of developing breast cancer.
Beans: Rich in folic acid, iron, magnesium, manganese, molybdenum, phosphorus, potassium, protein and the amount and kind of dietary fiber that balance blood sugar disorders, prevents many cancers and helps balance blood pressure all at once. It is recommended to have beans daily.
RECIPE:
4 cups of prepared red kidney beans
2 cups of prepared red quinoa
2 cups of prepared red lentils
1 cup of vegetable broth
1/2 white onion diced
1 red bell pepper diced
2 tablespoons of minced garlic
1/4 cup cilantro chopped
2 tablespoons of chia seeds
2 tablespoons of olive oil
1 tomato diced(optional)
2 packages of your favorite taco seasoning
(or create your own taco seasoning)
DIRECTIONS:
1. Heat olive oil in large saucepan over medium high heat.
2. Add onions, bell pepper and garlic for two minutes, mixing evenly with a spatula.
3. Add lentils, quinoa and beans(straining water from them before adding), mixing evenly.
4. Add chia seeds, cilantro and taco seasoning, and vegetable broth stirring until evenly mixed. Remove from heat.
USE:
Great on tacos, in burritos, in wraps with grilled vegetables, in top of a salad inside of a shell, combined with fresh or grilled veggies, on top of baked potato fries and drizzled with nutritional yeast, or just scooped with "healthier" tortilla chips.
Keeps for up to 5 days refrigerated. Keeps for 28 days frozen.
Comentários