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    • Quinoa Chick Pea Salad

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    •  3/22/2011 9:28:24 PM

      This is a fantastic recipe that my cousin just introduced me to.  I absolutely love quinoa , especially its versatility. 

      Hope you enjoy!


      1 cup quinoa

      2 cups water

      1/8 tsp salt

      1 cup canned garbanzo beans (chickpeas), drained

      1 tomato, chopped

      1 clove garlic, minced

      3 tablespoons lime juice

      1 TBS olive oil

      1/2 teaspoon ground cumin

      2 green onions

      1/2 bunch of cilantro, chopped

      1. Place the quinoa in a fine mesh strainer, and rinse under cold, running water until the water no longer foams. Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.(You could also cook it in a rice cooker the same way you cook white rice).
      2. Once done, stir in the garbanzo beans, tomatoes, garlic, lime juice, and olive oil. Season with cumin, salt, and pepper. Sprinkle with chopped fresh cilantro to serve.

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    • Forks over Knives - still waiting

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    •  3/16/2011 4:25:15 PM
    • I have been anxiously awaiting the documentary of "Forks Over Knives" for what seems like FOREVER now.  Its original release date was March 11, 2011 (which seemed to take forever).  Alas, it looks like it is now been rescheduled to release on May 6, 2011. 


      "The feature film Forks Over Knives examines the profound claim that most, if not all, of the
      degenerative diseases that afflict us can be controlled, or even reversed, by rejecting our present
      menu of animal-based and processed foods."


      So it looks like we are going to have to wait just a little bit longer....don't worry, I'm sure it will be worth!  Check out your local theaters and keep an eye on the listings!

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    • Brown Rice Pudding

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    •  3/8/2011 8:25:07 PM

      I have recently realized that sugar is not my friend.  It pretends to be my friend and then leaves me feeling worse than it found me. So in my attempt to relieve my mourning for sugar I have found new friends - agave nectar, brown rice syrup, maple syrup, palm sugar etc.


      I have been messing around in my kitchen discovering improved ways of appeasing my sweet tooth.  I absolutely loved this recipe although will admit that my kids weren't the biggest fans (mainly because they don't like raisins or cranberries).


      2 cups cooked brown rice

      1 1/2 cups vanilla soymilk

      1/2 cup agave nectar or maple syrup

      1/2 cup raisins

      1/4 cup dried cranberries

      1 tsp cinnamon

      1 tsp vanilla

      Combine the rice, milk, sweetener, raisins and cranberries in a medium saucepan and bring to a boil.  Reduce the heat to low and let simmer for 20 minutes.  Remove from heat and add the cinnamon and vanilla.  Serve warm.


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    • Raw Granola - Live Instruction

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    •  3/2/2011 9:32:35 PM

      Part of my application process to be a Cancer Project Cooking Instructor was a required "cooking" video.

      Below is the video I submitted.  I always enjoy recipes that include pictures, because it helps me visualize the end result.  I figured a video takes it even one step further.  So this is for those of you who might need a little extra motivation to make this fabulous granola recipe.


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    • I am SO EXCITED!!!!

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    •  3/2/2011 9:22:04 PM
    • Today one of my dreams came true!

      I have been selected to become a Food for Life Cooking Instructor for the Cancer Project!!!  I am lucky and honored to be able to fly to Washington this month for training and to become a part of their team.


      The Cancer Project is part of PCRM (Physicians Committee for Responsible Medicine) and you can read more about them here.

      "Founded in 1985, the Physicians Committee for Responsible Medicine (PCRM) is a nonprofit organization that promotes preventive medicine, conducts clinical research, and encourages higher standards for ethics and effectiveness in research."

      The Food for Life Nutrition and Cooking Class Series was launched in 2001 to help cancer survivors take advantage of the healing power of foods.


      "Designed by physicians, nutrition experts, and registered dietitians, each class includes information about how certain foods and nutrients work to promote or discourage cancer growth, along with cooking demonstrations of simple and healthy recipes that can be recreated easily at home.

      Scientists have long been accumulating a large body of evidence on the influence of diet on cancer. Time and again, precious phytochemicals found in plant foods are credited with boosting immune strength and inhibiting disease progression. Along with protection from cancer, plant foods also promote a healthy weight and help prevent other chronic illnesses such as diabetes and heart disease.

      The goal of this program is to empower cancer survivors, their friends, and their family members with easy-to-implement cooking skills that turn every meal into a delicious dose of healthy nutrition."

      As you may know, Newbie Mommy has what is commonly referred to as the "breast cancer gene" and has been a long-time follower and fan of PCRM.

      Veteran Mommy introduced me to a class offered by eCornell that is a plant-base nutrition certification.  I recently finished that certification which in turn led me on my journey to apply to be more involved with the Cancer Project.

      I am so lucky to have these incredible women support me in my passion and push me along the way.  Thanks ladies, I love ya!


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