Quinoa ~ The Mother Grain

Let me begin by stating some unique and amazing facts! Quinoa, or Chisiya "The Mother Grain" to the Incas, is an ancient seed from South America. Also considered an Ancient Grain and Superfood. Although actually a seed, it is THE only "grain" which is a complete plant based protein. Complete meaning it provides all the essential 20 amino acids (8 of which the human body cannot produce on it's own) which make up a protein. In 1 cup of Quinoa there are 8 grams of Protein, 5 grams of fibre, 39 grams of Carbohydrates and only 4 grams of Fat. This is more protein in one serving then any animal based protein. It is gluten free, high in fibre, iron, B2, manganese, magnesium, phosphorus and phosphate. With 120 varieties grown on our planet, black, white and red Quinoa are most commonly used in our Culinary world. Nuff said!

Quinoa Healing Benefits

-High in Antioxidants (Flavonoids which are found in plant based nutrients)

-Supports the Production of Healthy Bones and Teeth (Magnesium)

-Low in Glycemic Index; Promoting Healthy Blood Sugar Levels

-Prevents Heart Disease, High Blood Pressure and Diabetes (Fibre)

-Reduces Migraines (Magnesium)

-Creates Proper Energy Production in Cells (Riboflavin "B2)

-Anti-Inflammatory (Flavonoids)

-Supports Weight Loss (Fibre, Protein)

*1:2 Ratio of Quinoa to water; cooking time is 15 minutes

*Sprouting Quinoa before cooking offers the most nutrients.

Puffed Quinoa Chocolate Granola Bars ~ GF V Raw

In a food processor combine:

-3/4 cup of Medjool Dates

-Pinch of ground Cinnamon

-Pinch of Himalayan Salt

-1/2 tsp of Vanilla Extract

Pulse together until well combined into a paste and pour in a mixing bowl (add a dash of water if not binding)

Add to paste mixture:

-1 cup of Nut or Seed Butter

-1/2 cup of vegan Chocolate Chips

-1/4 cup of unsweetened Dried Cranberries

-1/4 cup of Pumpkin or Sunflower Seeds

-1/2 cup of Shredded Coconut (optional)

-1 cup of Puffed Quinoa

Combine and pour into parchment lined 8 "x 8 " baking dish. Press mixture into dish and place in fridge for 2 hours.

Cut into square or rectangle bars and wrap individually. Freeze well for up to 3 months.