Dr. Christopher's Herbal Legacy Newsletter - August 5, 2009

Published: Wed, 08/05/09


Herbal Legacy
 
Sponsored by Christopher Websites, The School of Natural Healing & Christopher Publications

August 5, 2009

Dear ,
 
The Centennial Celebration took place this past weekend and it was a great experience for all who attended!  Over and over we heard people say "we need to have these more often!" and "the classes were so wonderful - worth so much more than I paid." 

 

Because this celebration was such a success we are considering offering similar celebrations/seminars in the future.  However - we would like feedback both from those who attended and those who didn't.  If you did attend would you attend a similar event in the future?  What did you like (and what would you change)?  How often would you attend a similar event? 

 

For those who didn't attend would you be interested in attending one in the future?  How often?  What would inspire you to attend?  We would love anyone's thoughts or feedback on this and future celebrations/seminars of this type.  Just hit reply and share your feedback.

 

We have an interesting article and great recipes for you today.  One of our readers, David White from Provo, Utah sent us his "Great Tasting Quinoa and 9 Grain Mix" and we thought that people will appreciate learning more about Quinoa.  So this week our article is titled "Quinoa - The Mother of All Grains" and we have David's breakfast quinoa recipe and another dinner recipe with quinoa.  If you haven't tried quinoa before it's time to give it a try!  When you learn of its health benefits and see these great recipes we are sure you will agree.
 
Until next week - be healthy and happy-

-Dr. Christopher's Herbal Legacy Newsletter

ARTICLE: Quinoa - The Mother of All Grains

RECIPE: Great Tasting Quinoa & 9 Grain Mix; Quinoa & Black Beans
 

ARTICLE: Quinoa - The Mother of All Grains 

Quinoa (pronounced Keen-wah) was originally cultivated by the Incas who called it the "mother of all grains."  However - it isn't actually a grain, but a seed.  It has been called a "pseudograin", though, because it cooks much like a grain.  It is often used as an alternative to rice or couscous.

 

Health Benefits

 

Quinoa has 12-18% protein content, which is much higher than most grains.  It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest.

 

Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. Not only is quinoa's amino acid profile well balanced, making it a good choice for vegans concerned about adequate protein intake, but quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair. In addition to protein, quinoa features a host of other health-building nutrients. Because quinoa is a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorus, this "grain" may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis.

 

In comparison with wheat, barley and yellow corn, quinoa was found to be higher in calcium, phosphorus, magnesium, potassium, iron, copper, manganese and, zinc and was lower in sodium than the other grains.

 

Preparation

 

Before cooking or sprouting, the seeds must be rinsed to remove their bitter resin-like coating, which is called saponin. Commercially produced quinoa is generally rinsed before it is packaged and sold, but it is best to rinse again at home before use to remove any of the powdery residue that may remain on the seeds. The presence of saponin is obvious by the production of a soapy looking "suds" when the seeds are swished in water. Placing quinoa in a strainer and rinsing thoroughly with water easily washes the saponin from the seeds.

 

Quinoa may be germinated in its raw form to boost its nutritional value. Germination activates its natural enzymes and multiplies its vitamin content.  In fact, quinoa has a notably short germination period: Only 2-4 hours resting in a glass of clean water is enough to make it sprout and release gases, as opposed to, e.g., 12 hours overnight with wheat.   After soaking for 2-4 hours drain and rinse the seeds twice a day for 2 to 4 days. When the sprouts are about 1 inch long, place them near a window for chlorophyll to develop, which will give them a vibrant green color.

 

Quinoa can serve as a high-protein breakfast food mixed with honey, almonds, or berries.

Quinoa's flavor is generally regarded as nutty with a texture similar to North American wild rice. The grain has been used in soups, pasta, as puffed cereals, as desserts and side dishes. Its flour works well with wheat flour or grain or corn meal.

You can purchase quinoa in most health food stores and in many supermarkets.

 

References:

http://en.wikipedia.org/wiki/Quinoa

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=142

http://www.chetday.com/quinoa.html


Printable Version: http://www.herballegacy.com/Quinoa.pdf

If you missed an article or want to leave comments about this article, be sure to visit our blog at http://articles.herballegacy.com

RECIPE: Quinoa Recipes

Great Tasting Quinoa and 9 Grain Mix

Contributed by David White, Provo Utah

 

Makes a delicious breakfast or side dish.  High in protein and fiber.

 

1 cup Red Quinoa

1 cup 9 grain cereal

 

Cook in different stainless steel pots by adding each to two cups of water just beginning to boil.  Put on lids, turn heat to low for 15 to 20 minutes.  (Time varies depending on your elevation, higher takes longer.)

 

Alternative to cooking: Soaking overnight works well and taste is more intense (as most soaked foods are).  It tastes very good soaked in apple juice for a breakfast cereal.

 

 

Spoon into bowels, add raisins (or other chopped dried fruit), a handful of fresh ground nuts (I like walnuts or pecans) and honey.

 

For those who prefer it moist use almond milk or apple cider.

 

As a side dish add fresh diced cucumber or cilantro.

 

Both quinoa and 9-grain cereal are available at most health food stores and some supermarkets.

 

Serves four hearty appetites.


Printable Version: http://www.herballegacy.com/Quinoa_Breakfast.pdf
 
 
Quinoa & Black Beans

INGREDIENTS

DIRECTIONS

  1. Sauté the onion and garlic until lightly browned.
  2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
  3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.
Adapted from AllRecipes.com
 
Printable Version: http://www.herballegacy.com/Quinoa_BlackBeans.pdf

Do you have a healthy, tasty recipe that you would be willing to share with other health conscious readers, ?  Please share your recipes at http://www.herballegacy.com/Recipes.html (this page also has our database of recipes!).
 

A HEALTHIER YOU
 

Remember that you can always hear the most recent show of David and Fawn Christopher's popular radio show, A Healthier You, for free at http://www.ahealthieryouradio.com/recent_show.html

Have you taken advantage of your free trial membership to A Healthier You Radio yet?  As an Herbal Legacy newsletter subscriber you get unlimited access to the site and the archives of A Healthier You for two weeks for free!  You don't even have to give your credit card number for this trial.  To start your free trial visit:

 

CHRISTOPHER WEBSITES
 
Find links to all the Christopher Websites and other sites we recommend at Christopher Websites - www.christopherwebsites.com.  Find links to Herbal Legacy, The School of Natural Healing, Christopher Publications, David Hall's Cellerciser, The Herb Shop and more.
 

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