Bountiful Dinner Salad2
Hello my fellow humans. Today I’d like to share with you a lil’ ditty that I created all by myself that took all of 20 minutes to whip together. I’m going to be straight up. I’m very challenged in the kitchen and create a giant mess every single time I grace it with my presence. If I can make a delicious dinner quickly ANYONE can.
I’ve recently decided that I’m really down with entrée salads for dinner. They’re extremely filling and super satisfying (get your mind out of the gutter). In all meals that I make I stick to a few principles. They all have to have a source of protein, healthy fats, complex carbohydrates and veggies for an antioxidant blast. When these requirements are fulfilled you can be sure that you will feel full, have lasting energy and keep your blood sugar levels stable. This meal does exactly that.
This salad also has the side benefit of having a large quantity of raw veggies. Raw veggies still have their enzymes intact. Enzymes are lil’ catalysts that speed up the rate at which foods digest. Our pancreas secretes enzymes whenever we eat, but unfortunately this precious organ can become overburdened. Consuming raw foods gives our pancreas a much needed break and takes on some of the load in helping with digestion. And now thy recipe:
Ingredients (single serving)
2 handfuls arugula
¼ beet diced
½ carrot chopped
¼ red pepper
½ cup cooked quinoa
½ cup organic grass fed beef (swap with tempeh if you’re a herbivore)
¼ cup olive oil
2 tbsp sesame seed oil
1 tbsp apple cider vinegar
herbamare to taste (blend of sea salt and spices. Change spices if you so desire.)
Method of Preparation
Bring water to a boil (3 parts water to 1 part quinoa). Put quinoa in boiling water. Don’t burn yourself. I typically let quinoa simmer for 10 minutes and leave to sit for 5. Once quinoa is in water cook your beef or tempeh. I placed my beef on my long time friend The George Foreman Grill. You can use your own grill friend if you have a different one. While the former two items are in the process of changing their molecular structure to their cooked forms I recommend creating your salad. Place arugula in a bowl and chop up your veggies… then mix. Combine your dressing ingredients… then stir. After all the cooking is finished put quinoa and beef in your salad and mix them all together. Pour desired amount of dressing over salad. Voila, You’re a chef that will soon be experiencing the phenomenon known as “Health Benefits”.