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Issue 119: Beautiful!

Blueberry-Walnut Quinoa
Serves 6-8 

1 cup of quinoa, rinsed
2 cups pure water
1 cup of fresh, organic blueberries
1 cup of probiotic-rich organic Greek yogurt
2/3 cup of raw honey
¼ cup of raw walnuts
1 teaspoon of cinnamon
1 teaspoon of nutmeg

In a medium saucepan, bring the water to a boil. Stir in the quinoa, cover, and reduce heat and simmer for about 10-15 minutes, or until water is absorbed. Remove from heat and let cool; chill. Mix together the blueberries and Greek yogurt. Set aside. Mix together the raw honey, cinnamon and nutmeg. Set aside. Divide chilled quinoa into 6-8 servings. Place blueberry-yogurt mixture on each serving. Drizzle each serving with raw honey, cinnamon and nutmeg mixture. Top with raw walnuts. Serve.

Beef Cevapcici
Serves 6-8

2 pounds grassfed ground beef
1 egg, slightly beaten (free-range, organic)
4 Tablespoons beef broth
1 teaspoon sea salt
¼ teaspoon freshly ground pepper
1 garlic clove, crushed
1 teaspoon paprika
1 Tablespoon marjoram
½ teaspoon Tabasco sauce 

In a large mixing bowl, combine all ingredients and mix together thoroughly. Next, form the beef mixture into sausages about 1 inch thick and 4 inches long. Cook slowly until well-cooked on a grill or under a broiler, turning often to make sure they’re cooked through. Serve.

Quinoa Greek Salad 
Serves 4-6

1 cup of quinoa, rinsed
2 cups of vegetable broth
1 tomato, chopped
1 cup of raw spinach, chopped
¼ cup parsley, chopped
1 garlic clove, minced
dash lemon zest
½ cup kalamata olives
3 ounces of raw feta cheese, grated
2 teaspoons extra virgin olive oil
1 Tablespoon raw apple cider vinegar

Put the quinoa and the vegetable broth in a large stock pot and boil uncovered for about 15 minutes. Remove from heat. Cover and leave on the stovetop for about 5-10 minutes more. While quinoa is setting, combine the chopped spinach, tomato, parsley and lemon zest together in a separate bowl. Drain any remaining liquid from the quinoa and then place the spinach mixture over it and cover until spinach slightly wilts—about 5 minutes. In a small bowl, combine the extra virgin olive oil, raw apple cider vinegar and garlic, and toss with the quinoa salad mixture. Top with feta cheese and kalamata olives. Serve.

Recipes courtesy of Extraordinary Health Team


This information is intended for educational and informational purposes only. It should not be used in place of an individual consultation or examination or replace the advice of your health care professional and should not be relied upon to determine diagnosis or course of treatment.

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