Heaven Earth Natural Therapies Clinic

 A Balance of Traditional Chinese and Western Medicine

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Healthy Nourishing Grains

Use certified organic products where possible.

Quinoa – A nourishing, balanced food

            (What?? I hear you say?) It’s pronouced ‘keen-wa’ and I have listed below some important information about this amazing food.
            Quinoa (Chenopodium family, a cousin to amaranth) is not a grain botanically speaking. 
            The Incas used quinoa as one of their staple foods and it has been grown in the high, cold altitudes of the Andes for thousands of years.
            It’s Alkalising - Generally people tend to consume too many acidic foods which leads to health problems - Quinoa is an alkalising food that can help us keep our systems balanced.
            Quinoa is great for vegetarian diets as it has a balanced amino acid profile providing high protein.
            Quinoa is rated 35 on the glycemic index and is a good source of fibre and protein for people with gluten related allergies, as well as diets for seniors and diabetics.
            In Traditional Chinese Medicine (TCM) terms it is seen as ‘warming in nature’ and is generally taken to strengthen the whole body.  It is specific for ‘tonifiying the kidney yang’(the warming and energising function of the body) and supporting heart and pericardium function.
            Quinoa has more calcium than milk (so it’s good for dairy free diets) and is higher in natural fat content than any grain (good for sustaining energy), it is also a source of Vit. B, Vit. E,  phosphorous and iron. 
            The kind of Quinoa that is currently available to us here is called ‘Red Quinoa’ and is available at healthfood shops. 
Quinoa is also suitable as a cereal food or is a nutritious addition to vegetable soups.                                
(Ref: Pitchford, Healing with Whole Foods)
           
            :: Red Quinoa Salad Recipe ::
            1 cup Red Quinoa
            small bunch of Coriander, chopped (1/2 – ¾ cup)
            small head Broccoli, thin wedge-like pieces
            Juice of 1 Lemon
            2 Tablespoon Tamari (this is a soy-sauce alternative)
            1/2 cup Pine Nuts roasted (I have used 100g of toasted slivered almonds as an alternative)
            1/2 cup Pecans nuts - chopped
            ¼ red capsicum (bell pepper), cut into thin slivers
            1 finely sliced Red Onion

Method:- 1 cup of Quinoa - 2 cups water, bring to boil, then simmer til water absorbs (15mins) stir with fork, then cool. 

Add all ingredients and top with a dash of cold pressed Olive Oil
(soucre: CompleteHealth, supplier)

Millet

            Millet is another alkalising grain that has a high amino acid profile.
            Originally in the early part of last century millet was the grain of choice in the UK for making bread.  Millet has Vit. B17 in it naturally, which is specific for cancer prevention.  Through the last century wheat became a cheaper replacement for millet, and so bakers switched to wheat. Its worth noting, wheat does not have any B17 in it. 
            In TCM, millet helps balance over-acid conditions and retards bacterial overgrowth in the mouth.  It does this because it has anti-fungal qualities and thus makes a good grain for those who suffer from Candida.
            Thoroughly cooked millet in soups or congee is therapeutic for digestive upsets, diabetes and can soothe morning sickness.

How do you cook Millet?

- 1 cup of millet, soaked; 

- 3 cups water & A few grains of sea salt
- Place millet and small amount of salt in a pot of water, cover.

- Bring to a boil.

- Reduce heat to low.

- Simmer 30 minutes or pressure cook 20 minutes. 

- Serves 2.

* Variations - Toast the millet in a little sesame oil before cooking
                  - For softer millet, add more water when cooking
                 -  Cooking in vegetable stock will enhance flavour

            :: Millet & Cashew Pilaf Recipe ::
            2 teaspoons sesame oil
            6 spring onions (scallions), sliced finely
            1/2 cup (60g/20z) cashews
            1 quantity cold Cooked Millet
            Freshly ground Black pepper

Heat the oil in a frying pan, skillet or wok and

stir-fry the spring onions and cashews over a medium heat for 2-3 minutes. 

Stir in the millet and season to take with the pepper. 

Serves 4

(source: Vikki Leng Cookbook. Pub. Angus and Robertson. Harper Collins)

For more Recipes for Millet and Quinoa

covering a variety of occasions, from Muffins to Mains.

If you eat meat then this article might help

The Meaty Bits...Protein, Fats and Organic Meat verus Processed Meats

More Recipes

Healthy sweets - nutritional dessert alternatives using organic ingredients

For the entire newsetter Summer 2008 click here PDF

For workshop dates click here

Robert and Shauna Kendall
HeavenEarth Healing Clinic
Phone (07) 5522 0411 Email: contact@heavenearthhealing.com
1/12 Classic Way, Burleigh Waters.

Queensland. 4220 - Australia