alive logo

Macro-Mayan Magic


    Macro-Mayan Magic

    4 cups (1 L) water
    2 cups (500 mL) uncooked red or white quinoa (or combination)
    1 cup (250 mL) dried beans, soaked and cooked (or 2 - 19 oz/540 mL cans chick peas, rinsed and drained thoroughly)
    1 leek, finely sliced
    Juice of 1 lemon (grate and reserve rind prior to juicing)
    1 bunch fresh oregano, chopped
    1 Tbsp (15 mL) extra-virgin olive oil
    1 bunch asparagus, julienned
    2 cloves garlic, minced
    1 bunch watercress or sprouts


    Bring water to a boil, add quinoa, stir, and reduce to a simmer for 10 to 12 minutes. Remove from heat and let sit while preparing other ingredients.

    Place chick peas in a large bowl; add leeks and lemon rind.

    Add lemon juice to chopped oregano and let marinate. Cut squeezed lemon in quarters and save.

    Add olive oil to large frying pan. Lightly saute asparagus, garlic, and lemon quarters over medium heat, covered, for 3 to 4 minutes. Add 1/4 cup (60 mL) water to steam vegetables and create some juice.

    Add saute asparagus and lemon juice to chick peas along with quinoa. Top with watercress. Serves 6.

    Each serving contains: 245 calories; 10 g protein; 6 g total fat (0 g sat. fat, 0 g trans fat); 43 g carbohydrates; 9 g fibre; 18 mg sodium

    source: "Go Macrobiotic", alive #330, April 2010


    Macro-Mayan Magic




    SEE MORE »
    Roasted Pork Tenderloin with Cinnamon, Cloves, and Allspice

    Roasted Pork Tenderloin with Cinnamon, Cloves, and Allspice

    There’s nothing like a roast to feed a crowd. These lean pork tenderloins will reign at the buffet table and will be equally enjoyed hot or cold. Simply prepared with a rub scented with the flavours of your favourite apple pie, the meat is roasted and rested to retain its juices before being laid out on peppery arugula leaves simply dressed in a classic vinaigrette. When is pork done? Has your pork ever come out dry? It could be all down to a number. In 2020, the US Department of Agriculture (USDA) updated its recommended internal temperature from the previously published 160 F (70 C) to 145 F (63 C) to allow for rest time. The new standard reflects a clearer distinction between temperature taken prior to rest time and after. During rest time, the internal temperature continues to rise, reaching the desired 160 F (70 C).