Nutrition – Page 3 – Skip Jennings

Category: Nutrition

Vegan Recipes – Black Bean and Lime Quinoa

Skip Jennings & Gwen Keannelly

More of my recipes from my upcoming Cookbook with Gwen Kenneally. This week, Black Bean and Lima Quinoa.

Black Bean and Lime Quinoa

3 cups water or vegetable stock
Juice and zest from 3 limes
2 tablespoons olive oil
1 tablespoon vegetable oil
1 cup quinoa
1 (15-ounce) can black beans, rinsed and drained
2 medium tomatoes, diced
4 scallions, chopped
3 cloves garlic
1/4 cup chopped fresh cilantro
Salt and pepper to taste

Whisk together lime zest and juice, oils, salt, pepper in a large bowl. In a medium sized pot cover the quinoa with the water or vegetable stock and bring to a boil, about 15 minutes. Cover and remove from heart and let sit until all of the water or stock is absorbed. Cut vegetables while you wait. When liquid is absorbed, fluff with a fork and toss in the bowl with the lime zest dressing and add the black beans, tomatoes, scallions and garlic. Season with salt and pepper to taste and garnish with cilantro.
Serves 4-6

The Practice: Side dish or main course, Black Bean and Lime Quinoa can be enjoyed either way. Yoga is the same, it can be your complete physical practice or it can be a side dish to a physical practice you may already have in place. You decide by using a contemplative meditation. Go within during mediation and ask the simple question “is yoga my only practice?” or “what is it that my body needs?” Once you have asked the question have faith that you will receive the answer. Self-exploration is one of the main principles of yoga; know thyself.

Foods That Fight Inflammation & Pain

Foods That Fight For those of us getting older, there are certain aches and pains that are difficult for us to get rid of. But of course we don’t always want to take medications to get rid of those pains because those medications also have their effects on the body that aren’t always the best trade off. The best way to get rid of these issues that come up is to eat well. Here are a list of some foods that you should be eating to help fight aches and pains.

Cherries
Edamame
Almonds
Yogurt
Mint
Ginger
Coffee (believe it or not)
Hot peppers
Beets
Kale

Vegan Recipe Corner – Dandelion Fritters

This week’s Vegan recipe actually revolves around dandelions and come from Irish chef Darina Allen by way of an NPR segment on her book “30 Years at Ballymaloe”, that I heard this week. I found it fascinating that I had to share. Let me know if anyone tries it or better yet, invite me over to try. There are so many photos, terrific writing, and wonderful recipes, many with stories. more fun recipes in this great book. To order your copy of “30 Years at Ballymaloe” click here.

Enjoy,

-Skip

Dandelion Fritters: Serves 4 to 5

Sunflower oil, for frying

24 to 30 fully open dandelion flowers

Vanilla sugar, for sprinkling

For the batter

3/4 cup all-purpose flour

Pinch of salt

1 organic egg

1/2 cup lukewarm water

First, make the batter. Sift the flour and salt into a bowl. Make a well in the center and break in the egg. Using a whisk, bring in the flour gradually from the edges, slowly adding the water at the same time.

Preheat the oil in a deep-fat fryer to 350 degrees F or use a shallow pan with at least 1 inch of oil.

Shake the flowers, just in case there are any insects hidden inside. Holding each flower by its stem, dip them in the batter (add a little more water or milk if the batter is too thick) and fry in the hot oil a couple at a time until puffed up and crisp — approximately 2 minutes. Drain on paper towels. Toss in vanilla sugar and serve immediately.

Vegan Recipe Corner – Spicy Eggplant Caponata

Today’s recipe we continue the theme on “Spicy” with eggplant as our star veggie. As always it can be strictly Vegan or you can add your choice of proteins too. Let us know what you think or better yet, send us your photos enjoying your creation!

– Skip

Spicy Eggplant Caponata

INGREDIENTS

1 1/2 pounds eggplant (1 large)
3 tablespoons olive oil
1 medium onion, chopped
2 ribs celery, inner stalks, diced
1 teaspoon crushed red pepper flakes
1½ cups Pomi chopped tomatoes
¼ cup red wine vinegar (make sure your vinegar is gluten-free if you are gluten-sensitive)
1 tablespoon sugar
Pinch cinnamon
½ teaspoon fresh thyme (optional but good)
2 tablespoons capers, rinsed and drained
8 chopped pitted kalamata olives
¼ cup minced roasted red peppers (optional)
3 tablespoons pine nuts, lightly toasted
3 tablespoons golden raisins, roughly chopped
2 tablespoons chopped flat-leaf parsley
1 teaspoon finely minced garlic
Salt and freshly ground pepper to taste

PREPARATION

Preheat the oven to 400 degrees.
Cut the eggplant in half lengthwise and score once or twice with a knife (not hitting the skin.) Roast face down on a baking sheet, covered in foil and sprayed with oil, until tender – about 20 minutes. Let drain in a colander for 10 minutes, cut side down. Scoop the eggplant out of the skin and chop coarsely.
Heat 2 tablespoons oil over medium heat in a large, heavy skillet. Add the onion, celery and red pepper flakes and cook for 5 minutes. Add the tomatoes, vinegar, cinnamon and sugar and cook for 5 minutes more. Add the remaining oil, eggplant, capers, red peppers, olives, pine nuts, raisins and parsley and cook for 5 minutes more. Add garlic. Season to taste. Cool to room temperature.

Why All Calories are NOT created equal

This weekend on Evan Kleiman KCRW’s show “Good Food”, Evan’s guest Dr. Robert Lustig shares how sugar has infiltrated every aspect of our food production and how a shift away from “FAT Free” has accelerated this phenomenon. Click Here to listen.

Dr. Lustig is also the author of Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity and Disease and is also prominently featured in the new documentary Fed Up, a powerful film about America’s obesity epidemic directed by Stephanie Soechtig and co-produced by Katie Couric and Laurie

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