Monthly Archives: February 2015

The Quinoa “fever”

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Quinoa is a highly nutritious food from South America which was
considered in the past , the Inca's Gold. Quinoa was considered sacred and was used by the Incas in their rituals ( because I am fascinated with the Inca culture, I had to write this).
Quinoa is a type of grain, rich in protein and amino-acids that can 
easily replace any type of cereal. Covered with saponin which gives the grains a bitter taste, it should be washed before cooking. What I consider very interesting is the fact that Quinoa can offer an important source of calcium for bones teeth and skin. This type of grain can be consumed by those who are allergic to wheat.


For today, we tried 2 recipes with this magic, sacred Quinoa.

The first one (for greedy toddlers) is, of course, for my daughter and as I could not help myself, I added a lot of green yummies... because it's cold and I miss Spring.

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For this, you will need:
- 1/2 leek or 1 spring onion
- 1 garlic clove
- a bunch of parsley leaves
- frozen peas (or fresh ones...yum)
- olive oil
-  1 cup Quinoa
For seasoning and garnishing you will need ~ lemon, yogurt, pink  Himalayan salt and any king of herbs, such as basil, rosemary, etc.~

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 Tip: try not to spill the quinoa
 (like myself), these little 
 ones will "dance" all over the 
 kitchen...
 they're unstoppable...really.  







You start by chopping the leek (or spring onion), garlic clove and the parsley leaves into small pieces. Heat the olive oil in a pot and add all the ingredients mentioned above. Cook for 2-3 minutes until they are softened After this, you can add the quinoa and the peas and cover with water. (I reckon you should use 2 cups of water). Leave on medium heat,for 15-20 minutes, until the quinoa starts sucking up the water.

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Then add the seasoning you want. 
For the seasoning I used a mix of condiments:          

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turmeric, sage, basil, oregano,
garlic powder, 
ginger powder and rosemary. 
You can purchase it online from the
www.pastaidevanilie.ro website (it's called FOOD BRAIN)
Also, I always add a bit of pink Himalayan salt  to my daughter's meals beacuse Himalayan salt contains the same 84 trace minerals and elements that are found in the human body, that alone is quite impressive...

When it's finished, serve in a bowl leave it to chill, add a spoon of yogurt on top (I used homemade yogurt) and a couple of dashes of lemon juice. Enjoy little ones!
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Tomorrow I will reveal the other Quinoa recipe...but this time, spicier,more colorful, more... for adults.
I'll give you sneak peek (pic) of it. 

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Until tomorrow...
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Back in Business

It’s been a very long time and I do apologize for not writing for such a loooong period of time….but we are back and we have some exciting news and very interesting new projects.

Mummy’s been very busy with work and Little Miss Sunshine’s been very busy with growing up…and learning so many new things, so fast! She can count, she can sing, she recognizes her favorie music videos, and we recently learned to jump.  Yesterday she turned 17 months and Oh My, we still wonder where the time flew?!?!

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We cannot wait for Spring, to be honest I kind of had enough of this cold winter. Besides, Hessy has many S/S outfits that need to go out of the closet…and they need to be worn fast… size 12-18months is turning dangerously slim fit.

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As we passed the puree period, struggles with the finger food and crunchy, munchie recipes appeared. Because I am a sucker for everything that’s called, or thought to be healthy, I tried a variety of recipes for toddlers.

So, for today’s lunch we tried a really great half invented- half taken from a book recipe.

Red Lentil, Sweet potato & Apple quick stew.

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You will need:

Soybean Oil (chiefly a poly-unsaturated fats rich vegetable oil. Linoleic acid (omega-6) is the major poly-unsaturated fatty acid found in it. Additionally it is low in saturated fats, and free from cholesterol; making it as one of the healthiest cooking oils.

1 apple, 1  small size sweet potato, 1  small cup of red lentils

1 garlic glove

1 teaspoon of grated fresh ginger

Seasoning & Spices ( I used: pink himalayan salt, cardamon,  cinnamon, basil,

Cooking method:

Leave the cup of lentils to soak in cold water, for 20-30 minutes

Chop the sweet potato and the apple in small cubes.  In a cooking pot add a little ( 1 tablespoon) of soybean oil and heat it. Chop the garlic clove in small bits and add it to the oil for aproximately 1-2 minutes at low to medium heat. Add the chopped ingredients in the pot over the garlic and drain the lentils from the water they’ve been soaked. Over the ingredients, add 300 ml water into the pot.  Add the lentils, the grated ginger and the spices you want. Leave it to boil on medium heat for aproximately 15 minutes ( until the lentils are cooked).

Enjoy and let the Toddlers get messy. 🙂

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