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Complete Protein Without the Meat


How to make quinoa, the powerhouse seed

An article by Teri Hall at Shine.yahoo.com

Commonly considered a grain, quinoa (pronounced keen-wah) is a seed which is related to leafy green vegetables such as spinach, chard, and beets.  Once considered the “mother seed” of the Incas, this South American native is a nutritional powerhouse, and its wide array of potential culinary uses makes it one of the most practical foods to store in your pantry.

The remarkable thing about quinoa is that it is one of the rare plant-based foods that supplies all nine essential amino acids, including the elusive lysine,  making it a complete protein. While food from animal sources almost always contains complete proteins, vegetable sources of protein are most often lacking in one or more essential amino acids. This makes quinoa an excellent option for vegetarians, vegans, and anyone interested in adding non-meat proteins to their diet.

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The everything-is-not-good-for-you burger.


The everything-is-not-good-for-you burger.

Remember my post Like deep-fried? Chicken-fried? Everything? Anything? Steak, chicken, bacon? Even dill pickles! Then Tomball (Texas) is your kind of town”?

Then take a look at this. You tell me if it is as bad or worse that the chicken-fried everything.

Sandwich Monday: The Lady’s Brunch Burger

by Ian Chillag    from NPR   12:54 pm   August 16, 2010

The Lady's Brunch Burger Top View

The hole is the healthy part.

We love Paula Deen around here. Her creativity, her Southern charm, her shocking ability to still be alive. For this week’s Sandwich Monday, we try one of her most famous recipes: The Lady’s Brunch Burger. It’s basically a bacon cheeseburger topped with a fried egg, with two glazed donuts replacing the bun.

Black-Eyed Pea Salsa From Mother Earth News


From Mother Earth News

Adapted from B arbara Pleasant’s forthcoming book, The Whole Herb, to be published by Square One Publishers.

Black-Eyed Pea Salsa

http://www.motherearthnews.com/Real-Food/2003-08-01/Cilantro.aspx?page=3

In addition to black-eyed peas, any kind of fresh or canned beans can be used for this recipe, which is sometimes called garden caviar. (Chop the vegetables into small pieces no larger than the peas.) This salsa will keep in the refrigerator for several days.

1 14-ounce can black-eyed peas or small beans, rinsed and drained
1 hot pepper, finely minced
1 small cucumber, peeled and chopped
1 tomato, chopped
1/2 cup cilantro leaves, finely chopped
Juice of 1 lime
1 tablespoon vinegar
1 teaspoon sugar teaspoon cumin teaspoon salt
1 tablespoon olive oil

Combine all ingredients in a bowl. Serve with tortilla chips or use as a filling for soft tacos or pitas. Serves 4.