Eating For Your Future/Kale Quinoa Salad

A year ago, I was diagnosed with moles on both of my retinas that have the potential to become cancerous. I now see a retinologist every 6 months, have my eyes dilated, and an ultrasound is done to determine if there have been any changes since my last check up. Thus far, I've been fortunate, no changes, no cancer. My next appointment is at the end of this month and of course there's always a little apprehension. I'm lucky in so many ways, but especially so in that my husband has insisted to be by my side at every visit. 

When I initially saw the specialist, he told me that it is imperative that I eat a very plant rich diet. I've always had a fairly healthy diet, it's just more focused now.

I was recently looking for a breakfast dish that would be a little higher in nutrients than my favorite bowl of oatmeal and I came across THIS recipe for a Kale and Quinoa Salad. Not only is it good as a salad, but warmed up, it's great for breakfast too. In fact, I'm on my second batch. I can be a little lazy in the morning, so I love that I can make up a batch and then just take out what I want and quickly warm it up. I basically followed the recipe, but as you can see below, I added quite a bit more kale and rather than tear the kale, I chopped it up. Rather than 1 cup of chopped kale, I added 3 cups. 

I love blueberries, and I try and buy bunches when they are in season and keep them in the freezer for use over the winter. So rather than blackberries, I added blueberries.

Quinoa is a great source of protein, but I love nuts and they do add a little more protein, so I usually top the salad off with roasted slivered almonds.  

I suggest making the salad up and allowing it to sit in the refrigerator for a couple of hours and allow the dressing to really soak into the quinoa. One last change I made, rather than a lemon, I used the juice of 1 lime in my dressing. I also reduced the oil to 1 1/2 tablespoons rather than the 3 tablespoons.
As I said, this recipe is great as a salad. It can be served as is, over salad greens, and even for breakfast. If you enjoy the addition of a little cheese, some fresh feta or a good blue cheese would nice too.
Enjoy!
Rhonda

My Favorite Summer Salads

There is nothing better in my book than being able to go out my front door and pick fresh tomatoes and peppers. In fact, my husband has caught me standing in front of my tomatoes, eating the tomatoes right off the vine. Hey, they are good!! To me, they are better than candy. I don't have a large garden by no means, just a few tomatoes, banana peppers, a cayenne pepper bush, fresh basil, chives and sage. A rather eclectic mix I guess.

There are 2 salads that I love to make, so I thought I would share them with you. 

The ingredients for the first salad are;

Fresh Blueberries  

Cherry Tomatoes, I like a mixture of varieties. This year I grew the red and the orange.

1 Banana Pepper, I like the hot variety

Toasted Pine Nuts

Feta Cheese, I like Bulgarian Feta the best 

Romaine Lettuce

I simply tear up my lettuce, sprinkle on the tomatoes, then the peppers, blueberries, feta and finally the pine nuts and serve with fresh ground sea salt and ground black pepper. I love the mix of the sweet blueberries with the spicy peppers with the creamy feta. I serve the salad with a raspberry walnut vinaigrette. And shame on me, I do not make my own. For those of you here in America, try the Newman's Own brand. It's my favorite.  

The second salad that I love is beyond simple. A friend of mine grows heirloom tomatoes. They are so rich in flavor. She too has caught me in her garden eating a tomato like it was an apple.
For this salad, I simply slice the tomatoes and arrange them on a plate. Sprinkle the tomatoes with fresh ground sea salt, and a little red pepper. I then chop a small hand full of fresh basil and sprinkle it over the tomatoes. The next layer is crumbled feta and chopped fresh chives. I then sprinkle on a good quality olive oil and about a tablespoon of balsamic vinegar. I top it off with a little fresh ground black pepper and I have lunch! I like to serve the salad with a piece of French bread as the sauce that is left on the plate is too good to leave behind and the French bread is perfect for sopping it up.

If you have a favorite salad concoction, let me know. I'd love to give it a try!

Sunday Brunch

Blueberries are at their peak and over the last few weeks, I have had more than my fair share. I can open a container of blueberries and eat the entire thing. I've had them in my morning cereal, in salads, smoothies, if I can put a blueberry in it, I will :)

I have a recipe for Blueberry Bread that I have had forever and I have no idea where it came from, but it is a favorite, especially this time of year. It is not an overly sweet bread. Make it up the night before and it will be ready the next morning for slicing and toasting. 

Blueberry-Orange Nut Bread

Ingredients;

3 cups flour

3/4 cup sugar

1 tablespoon baking powder

1/2 cup butter

1 teaspoon salt

1/4 teaspoon baking soda

1/2 cup buttermilk

3 eggs

1 tablespoon grated orange peel

2/3 cup fresh squeezed orange juice

1 cup fresh blueberries

1/2 cup chopped walnuts, or desired nut

For a more robust orange taste, add 1 teaspoon of orange oil

Preheat oven to 350 degrees.

Mix together flour, baking powder, baking soda and salt and set aside.

In a large bowl, beat butter and sugar until light and fluffy. Mix in eggs, milk, orange juice and grated orange peel. Gradually blend in flour mixture. Fold in blueberries and nuts.

Grease and flour a 9x5x3" loaf pan. Pour batter into loaf pan.

Bake 1 hour or until cake tester inserted in middle comes out clean. Remove from oven and allow to cool.

Wrap in aluminum foil and store in refrigerator over night before slicing.     

The bread is best toasted in a toaster oven. Once toasted, spread it with butter and sprinkle on a little cinnamon sugar or honey, sink your teeth in and enjoy!
The bread freezes well, so make a couple and save the other for a fall or winter treat.