Rich, sweet, high protein and delicious!
Quinoa originated in the Andean region of South America, where it has been an important food for 6,000 years. The Incas, who held the crop to be sacred,referred to quinoa as chisaya mama or mother of all grains, and it was the Inca emperor who would traditionally sow the first seeds of the season using 'golden implements'. Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavor makes it an alternative to white rice or couscous.
The health benefits of eating almonds in moderation promotes lower cholesterol levels, prevents heart disease and can help with weight loss.
2 cups vanilla almond milk
1/3 cup honey
2 eggs, lightly beaten
2 tbsp organic butter
1 tsp vanilla extract
1 tsp cinnamon
½ tsp lemon zest
½ cup raisins
½ cup shredded coconut
2 cups cooked quinoa
sliced almonds for garnish
Combine first seven ingredients in a medium sized bowl.
Place quinoa in a greased baking dish, and cover with coconut and raisins. Pour the liquid mixture over top, and bake at 350 degrees for about 45 minutes, or until set.
Serve hot or cold.
Tools: Mixing bowls, measuring spoons and cups
Notes: How to Cook Quinoa
2 cups water
1 cup quinoa
Rinse the grain thoroughly. Bring to a boil, then reduce heat and let the grain simmer until the water is absorbed, about 15 minutes. One cup dry quinoa will make three cups of cooked grain.
Special Diet: Gluten Free, Vegetarian, Low Sodium, Low Fat, High Protein, Low Calorie, High Omega Fats, Diabetic - Low Carb
Submitted By: OK In Health
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Did you know that tomatoes do not have to be a deep red color to be an outstanding source of lycopene? Lycopene is a carotenoid pigment that has long been associated with the deep red color of many tomatoes. A small preliminary study on healthy men and women has shown that the lycopene from orange- and tangerine-colored tomatoes may actually be better absorbed than the lycopene from red tomatoes. That's because the lycopene in deep red tomatoes is mostly trans-lycopene, and the lycopene in orange/tangerine tomatoes is mostly tetra-cis-lycopene. In a recent study, this tetra-cis form of lycopene turned out to be more efficiently absorbed by the study participants. While more research is needed in this area, we're encouraged to find that tomatoes may not have to be deep red in order for us to get great lycopene-related benefits.
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