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Adzuki Bean and Quinoa Tabbouleh Salad

I Think I Can, I Think I Can!!

  As we transition from the winter months to the spring, it's important to jump start the organs responsible for motivating us to get outdoors and move (or get lots of things done).  The Kidneys, according to Chinese Medicine, are related to the will power we all possess. Think of the Kidneys as the element of water. We need deep well reserves to give us the inner strength to do all activities - mental and physical. Without our reserves, we lose the will power to create and conquer.  If you're someone who stays up late, burns the candle at both ends, relies heavily on refined sugars and tons of caffeine to get you through the day, you may have a bit of an imbalance in how much Kidney energy you're using.  The Gallbladder also plays a part in our internal will power. Also known as the body's "general," the energetics of this Chinese organ allows a person to be courageous and take initiative. If the energy is flowing correctly, the Gallbladder helps us make succinct decisions - which dramatically boosts our will power to do what we need to do. Below is a recipe that boosts both energies. Give it a shot and tell me what you think!  

Adzuki Bean and Quinoa Tabbouleh Salad  

Ingredients:  

FOR THE TABBOULEH
1/2 cup dry adzuki beans (or use 1.5 cups cooked beans)
3/4 cup uncooked quinoa (makes 2.5 cups cooked)
1 cup packed fresh parsley, thick stems removed and minced
1/2 cup packed fresh Cilantro, thick stems removed and minced
2 small tomatoes, chopped (makes 1 & 1/4 cups)
3 large green onions, chopped
Herbamare or fine grain sea salt & black pepper, to taste

FOR THE DRESSING
1/3 cup + (1 tbsp, optional) red wine vinegar
1/4 cup extra virgin olive oil
2 garlic cloves, minced Herbamare/fine grain sea salt & ground pepper, to taste
1 tbsp nutritional yeast (optional)

Directions:
 

1. Adzuki beans: Soak the dry beans overnight in water. Alternatively, you can use
canned beans for a time-saver.
2. Sweet potato: Meanwhile, preheat oven to 425F. Line a baking sheet with parchment
paper. Slice a sweet potato into 1cm rounds. Lay flat on baking sheet at bake for
about 15 minutes each side, watching closely so it doesn't burn.
3. Quinoa: Add 3/4 cup of dry quinoa and about 1 & 1/4 cups water in a medium-sized
pot. Stir. Bring to a boil and then reduce heat to low and cover with lid, simmering
for about 15-20 minutes and watching closely. Quinoa will be light and fluffy when
ready and the water will be absorbed.
4. Dressing: Whisk together all dressing ingredients and season to taste. Or feel
free to use a mini processor if you have one.
5. Tabbouleh: Combine the drained & cooked beans, quinoa, and chopped vegetables
in a large bowl. Pour on the entire amount of dressing and stir well. Season to
taste. Makes about 5.5-6 cups and should keep for at least a few days in the fridge.
6. To assemble the salad: Add 1 cup shredded kale onto a plate or large bowl. Spoon
on 1.5 cups of tabbouleh on top. Garnish with goji berries, pepita and hemp seeds,
and a handful of sprouts (all optional). Finally, add the grilled or baked sweet
potato rounds on the side.

Recipe source: ohsheglows.com

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