Eat in Peace.
Food has to satisfy all our senses to be truly nourishing. To me that is what healthy self-nourishment is all about! On a daily basis we eat to satisfy our hunger, and even so we seem to not really get it “right” because we struggle with cravings and fight off our hunger because we are not feeling nourished. Every day I hear from women (and men) that they are confused about how to eat, because essentially we have so much information yet so little knowledge about taking care of ourselves and eating in a way that feels nourishing.
I am starting a new campaign soon that I call EAT IN PEACE. Sign up for newsletters to stay in the loop. I will be doing webinars and workshops on the topic. It will be about how we can leave dieting behind and start eating mindfully in a way that feels nourishing for us. Each of us!
We have to learn how to trust our bodies again. Our bodies do have the wisdom to gain health and lose weight, it is our fears, thoughts, belief-systems, and relationship with ourselves and our food that gets in the way for us to eat and live nourished. So I am going to keep showing you how you can get healthy with real food and good meals, instead of following the next diet-fad.
You can see me for personal coaching sessions or join the online program to learn how to make a healthy change. Or get my book EAT TO FEEL FULL and Nourish yourself for Good.
In the meantime – EAT IN PEACE and be nourished with this recipe.
Quinoa with pomegranate.
Quinoa brings so much versatility to a meal and it is a complete protein, which means it contains all the essential amino acids that you need for your body to function. You can learn more about protein and amino acids and vegan choices to stay nourished in the online program.
Quinoa is fast to cook and can be mixed with so any different vegetables, – really any vegetable. Here it is with butternut squash, red cabbage and pomegranate.
- 1 cup uncooked black quinoa
- 1/2 head of cabbage (sauté or roast separately first)
- 1 scooped out pomegranate
- 2 cups of cubed butternut squash (sauté or roast separately first)
Cook the quinoa separately. Wash well first – 1 cup quinoa to 2 1/2 cups of water with a dash of sea-salt. Bring it to a boil and simmer for 20-25 min. until right before all the water is gone. Let it sit for 5 minutes before mixing.
Add chopped cabbage that you have either sautéed or roasted in the oven.
Add roasted or sautéed butternut squash and mix it all in a bowl with pomegranate seeds.
Serve it with greens or as a side dish to other foods.