A somewhat recently rediscovered ancient “grain” native to South America, quinoa was once called “the gold of the Incas,” who recognized its value in increasing the stamina of their warriors. Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. 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. Here is a recipe for quinoa salad with almonds, garbanzo beans, dried cherries and cucumbers with a yogurt dressing that is great on its own or as a side dish.

Kale quickly became one of my favorite veggies as soon as I learned various ways to prepare and enjoy it. I teach my clients a variety of ways to prepare this extremely nutritious dark leafy green. We all know that it’s important to eat our greens, especially the dark leafies. Kale is rich in vitamins K, A, C and Manganese and has also been noted for lowering cholesterol levels and risk for cancer. So here I offer you a wonderful recipe for marinated kale salad with a ginger garlic cream dressing that acts as the marinade. It’s my own take on a recipe from raw living foods cuisine. My version is still qualifies as a raw, but I add a few additional ingredients to kick it up a notch as you’ll see in the demonstration.