RAINBOW STUFFED PEPPERS

I absolutely love stuffed red peppers, and I think this recipe is perfected to make a delicious meal healthy!

This is another recipe from Kimberly Snyder's book. I wasn't lying when I told you it was one of my favorite books.

INGREDIENTS:

-> 6 red bell peppers (orange, yellow, red or green)
-> 1 1/2 cups of water
-> 3/4 cup of dry quinoa
-> 2-3 Tbs. raw coconut oil
-> 6 garlic cloves
-> 1 medium white onion, chopped
-> 2 cups of broccoli florets
-> 2 medium carrots, diced
-> 1 cup minced basil 
-> 2 tsp. Celtic or Himalayan sea salt
-> 3/4 tsp. black pepper
-> 1 tsp. oregano 
-> 2 Tbs. low sodium tamari

INSTRUCTIONS:

Cut the top of the peppers around the stem in an even circle. Then pull out the stem and the seeds. Place water in a saucepan and bring to a boil. Reduce the heat, add the quinoa and simmer until the water is absorbed and the grains become translucent and soft (about 10-15 minutes). When the quinoa is finished, set is aside.

Saute the garlic in the coconut oil until gently cooked (low heat), and then add the onions. Stir the onions until they become translucent. Add the broccoli, kale, carrot and basil, and cook gently for a few minutes. Add the sea salt and other seasonings to the veggie mixture and mix it up. Add the quinoa at the end and stir it will.

The mixture will taste a bit saltier than your taste, as it will be less concentrated when we stuff the plain bell peppers. When you are satisfied with the taste of your mixture, spoon it into the peppers, filling them to the top.

Put the peppers in a glass baking dish, making sure they stay up right. I put the peppers lids on top of the peppers. Bake at 350F for 45 minutes. I also smothered the baking dish with coconut oil and added 1 Tbs. of water. 


On the side I made a fresh greens salad with mixed greens and arugula, tomato, cucumbers and red peppers. I always play around with dressings. This time I mixed some balsamic, olive oil, fresh squeezed lemon, salt, peppers, and apple cider vinegar.


WHY I PREFER TAMARI OVER SOY SAUCE????

Soy sauce and tamari are both made from fermented soybeans. Tamari is japenese and it is thicker, darker, and richer than soy sauce. It is also less salty. Soy sauce usually is lighter, unless molasses was added to it. 

I specifically bought San-J Organic Gluten-Free Tamari. It has a richer taste than regular soy sauces, which contains 40% to 60% wheat.

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BEAUTIFUL BEET SALAD

A delicious recipe for all you beet lovers, and even if you don't love beets you should definitely try this recipe because it might change your mind. 

Instructions and ingredients:
-> 4 beets, you will boil them with their skin on, and add vinegar and salt to the water. After the beets are boiled (approximately 40 minutes) you will peel off their skin. 

-> 4 carrots and 4 potatoes, boiled with their skin on. Add salt and to the water. After they are boiled (20 minutes) you will peel their skin off.

-> 2 sweet pickles (diced).

-> 1/2 sweet onion (diced).

-> 1 spoon vegan mayo. (I used Veganaise)

-> 1 spoon apple cider vinegar.

-> 2 small spoons of water from the boiled beets.

-> pinch of white pepper.

Mix all ingredients together, and VOILA :)




WHY ARE BEETS HEALTHY????

1. Beets are nature’s Viagra

Seriously. One of the first known uses of beets was by the ancient Romans, who used them medicinally as an aphrodisiac. And that’s not just urban legend – science backs it up. Beets contain high amounts of boron, which is directly related to the production of human sex hormones.

2. Beets are high in many vitamins and minerals

Potassium, magnesium, fiber, phosphorus, iron; vitamins A, B & C; beta-carotene, beta-cyanine; folic acid. These are but a few of the many nutrients, vitamins and minerals that can be found in beets and beet greens. Beets are particularly beneficial to women whom are pregnant, as the vitamin B and iron are very beneficial to new growth cells during pregnancy and replenishing iron in the woman’s body.

3. Beets cleanse the body

They are a wonderful tonic for the liver, works as a purifier for the blood, and can prevent various forms of cancer. Nuff said, right? Tastes good and prevents cancer? Sign me up!

4. Beets help your mental health

Beets contain betaine, the same substance that is used in certain treatments of depression. It also contains trytophan, which relaxes the mind and creates a sense of well-being, similar to chocolate. Beets can also lower your blood pressure. So if you’re already steamed about not eating beets, you can get a two-fer by diving into them right away.

5. Beets are used as a stomach acid tester

How in the world does that work? Glad you asked. If you are eating a lot of beets or beet juice, and your pee turns pink, guess what? You have low stomach acid. Pee still clear? Ratchet it up and get juicing (use the greens too)! Nutritionists use beets and beet juice to test stomach acid levels, so stay ahead of the curve by adding beets to your diet now

6. Beets are a high source of energy

At the same time they are low in calories and high in sugar (although the sugar is released into your system gradually, as opposed to chocolate). Very few foods found in the natural world are as beneficial as beets in this regard.
Beets are a wonderful addition to any dietary need. With their high volume of nutrients, delicious taste, and multitude of uses, anyone can jump right into beets without missing a beat.


 http://www.fullcircle.com/goodfoodlife/2012/05/10/6-health-benefits-of-eating-beets/