I was sent this recipe this morning through facebook. I have not made this yet but I will be making it soon. It looked too good to not share. There are a lot more recipes over on the facebook page where I got this one. If militant vegans are not your thing, you should avoid visiting it. Otherwise, there are a lot of interesting recipes there and I think I’ll be trying more of them out.
Mango Blueberry Quinoa Salad with Lemon Basil Dressing
1/2 cup quinoa
1 cup water
1/2 cup fresh blueberries
1/2 cup cubed ripe mangos
1/2 cup diced cucumbers
2 tbsp dried cranberries
1 1/2 tbsp extra-virgin olive oil
2 tbsp lemon juice
1/4 tsp lemon zest
6 basil leaves, finely chopped
Place the quinoa and water in a medium saucepan and bring to a boil. Reduce heat and simmer, covered, for about 15 minutes or until the quinoa is cooked. Remove the lid and fluff the quinoa with a fork. Allow to cool to room temperature.
While the quinoa is cooking, combine the fruits in a bowl. Whisk together the olive oil, lemon juice and zest, and add the chopped basil just before serving. Add half the dressing to the quinoa and toss gently. Assemble the salad just before serving and toss the quinoa with the fruits and cucumber. Serve the other half of the dressing on the side.
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The other day, I was trying to make something healthy for dinner and started to browse the contents of my pantry to see what I could come up with. The larder was running low but I did find a container of Israeli Couscous. For those who may not know what this is, it is a pasta shaped in small spheres. Israeli couscous is larger than a lot of other types and is, in my opinion, superior to it’s smaller cousins. Armed with the large container, I started to gather supplies and ended up pulling from my cupboard some hot curry powder, black and white sesame seeds, cayenne pepper and sesame oil. This seemed like a good start so I got cooking.
Curried Sesame Couscous
1 serving of Israeli couscous
Water for the couscous (however much the container says is appropriate for one serving)
Hot curry powder
1/4 teaspoon salt
White sesame seeds
Black sesame seeds
1/4 teaspoon sesame oil
Toast the couscous in a sauce pan until it is golden brown. Add the water and stir.
Add curry powder and cayenne pepper to taste (the more the better right?) and salt. Stir to combine.
After a minute of cooking, add the white and black sesame seeds. This is a matter of personal taste. I added a tablespoon each because I like them.
Continue to cook the couscous according to package directions until done.
After the couscous has cooked, add 1/4 tsp of sesame oil and stir.
Add more curry, cayenne if needed and more white and black sesame seeds (the uncooked ones will add a crunchy texture).
I was quite pleased with the results and liked it so much that I got busy eating it and didn’t take a picture of the finished product. You’ll have to use your imagination but, take my word, it was really good.
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2012, I would like to say goodbye. We had a lot of ups and downs and I’ll always remember you and not always fondly. Some of the highest highs and lowest lows in one twelve month package, tied together like a nightmarish set of stacking dolls. The five skandhas might be empty but I feel each of them, heaped on me, their weight adding to my own. We may not have had the best relationship, but it’s over now and there’s nothing left but to pick up the pieces and move on. And so, I move on to 2013, no promise the next twelve months will be different—but still, strangely, full of hope. I will remember the good of the past and put the rest behind me, each scar a lesson of the pitfalls that might be ahead.
I accomplished what was, at your beginning, an unthinkable task: 70,000 words written across 200 pages in just 2 months. The work on the book is not complete but it is close.
My weight reached a level I had never seen, but I overcame it. Thirty five pounds in six months is a good start, and I will always remember what I saw on your final cold and snowy day: the only day of the year this scale started with a 2.
I faced my demons and, in your closing, gained valuable insight into the ways they conspire to hold me down and keep me away from my best interests. I enter 2013 with the hope to conquer them before its close.
The future does not exist, the past is lost and the present moment is fleeting. There are an infinite number of present moments in 2013 and I strive to be aware of them all. It’s an impossible goal, but sometimes the goal isn’t what’s important: it’s the striving that matters.
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