Organic living with GMO Free Girl + Harvest Quinoa
I always try to eat somewhat organic but let’s be honest… it can be tough! It’s hard enough to eat healthy. Tammi, this brilliant friend of mine, has her whole family eating clean and organic and makes it seem so easy. When her kids come to play at my house I am always impressed how they choose the carrots and cucumbers over the ice cream and cookies. Not to mention, asking me if what I am giving them is organic! She started a fantastic site with some of her own healthy & organic recipes. I asked her the top 5 reasons why organic is best and here is what she said:
1. Reduces toxins in the body
2. Protects the environment from toxins (air, soil, water)
3. Supporting organic farmers means more farmers will grow organic
4. Organic foods are higher in nutrients
5. Choosing organic helps you to avoid GMO’s
Tammi came up with this delicious and festive recipe for our readers. She even served it in a pumpkin!
Harvest Quinoa
Serves 8
Time: 40 minutes total: 25 minutes prep; 15 minutes to cook the quinoa.
Ingredients
- 1 head raddichio
- 3 cups lachinato kale, chopped
- 1 cup red quinoa, cooked
- 2 apples, chopped (skin on)
- 1 cup cranberries
- 1 cup pecans, chopped & toasted
- 1 red onion, cut into half moon slices
- 2 tablespoons balsamic vinegar
- 2 tablespoons red wine vinegar
- 1 tablespoon olive oil
- 1 lemon, juiced
- 1 tablespoon coconut nectar (or agave)
- 1 teaspoon sea salt
Directions
- In a small saucepan, heat 2 cups of water to a boil. Once the water boils, add in the quinoa, stir, reduce the heat to a simmer and cover for about 15-18 minutes.
- When all the water has absorbed, remove the pan from the heat and let cool while you do the rest.
- Chop the pecans (or to save time, buy them pre-chopped) and toast them in a small skillet over medium heat until the start to become fragrant (around 3-4 min); set aside in a large salad bowl. Do not turn off the stove!
- Peel the onion and cut it into half moon slices. In the same small saucepan, heat 2 tablespoons olive oil. Add the onion and sauté for about 15 minutes or until the onion turns brown, but not burnt. Stir occasionally to prevent sticking. If they start to stick, just add in a little water and give it a good stir. Season with 1 teaspoon of sea salt and stir again. Remove the onions onto a cutting board and give them a good chop, then add them to the salad bowl.
- Chop the radicchio and kale into small pieces and add to the salad bowl.
- Add in the cranberries.
- Dice the apples into small pieces, but leave the skin on. The skin of the apple contains both fiber, quercitin (an immune booster), and antioxidants. Just make sure it’s organic or wash it really good to remove the pesticides from the skin.
- In a small mason jar, add the balsamic vinegar, red wine vinegar, olive oil, lemon juice, coconut nectar or agave, and sea salt. Wisk together and pour over the salad.
- Toss the salad and let it sit for 10 minutes so the flavors meld together.
*This salad makes great leftovers and will last up to 3 days refrigerated.
**To save time, buy pre-chopped pecans and skip out on toasting them, cut the onion and place in a baggie in the refrigerator, chop the radicchio and kale in the morning and put it into a bag or container in the refrigerator and even the dressing can be made ahead of time.
You can find more great organic recipes on Tammi’s blog GMO Free Girl here and follow her on instagram @gmofreegirl.
Two other fantastic organic sites we recommend:
~ Mother’s Organic Health– An online store specializing in eco-friendly and organic products for moms, babies, kids and families. You may remember the post we did about this great company here.
~ Garden Apothecary– An organic body care line, offering sugar scrubs and water refreshers using whole botanicals and the highest quality essential oils. Most of the ingredients sourced close to the company’s home in Half Moon Bay, California.
XOXO
SUMMER
XOXO
SUMMER
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