Beet and Quinoa Salad with Steamed Kale and Chickpeas
1 small bunch beets (approximately 4 small beets), roasted and chopped into ¼ inch pieces
1 cup quinoa, cooked
½ bunch Lacinato kale (approximately 10 leaves), deribbed and thinly sliced
½ cup chickpeas
¼ cup pine nuts
3½ teaspoons of olive oil (2 teaspoons for the beets + 1½ teaspoons for the salad)
½ teaspoon of Celtic salt (¼ teaspoon for the beets + ¼ teaspoon for the quinoa + seasoning)
Roasted beet prep :
Preheat oven to 350° F. Wash, trim, and dry the beets. Cut them in half, then place them on a large sheet of aluminum foil. Add 2 teaspoons of olive oil and ¼ teaspoon of salt. Rub in the oil and salt and evenly coat. Wrap the aluminum tightly around the beets. Place on a baking sheet and roast until fork tender, about 20-30 minutes depending on the size of the beets. Let them cool, then rub a paper towel over them to remove the skins.
Boil 1¼ cups of water with ¼ teaspoon Celtic salt. Pour in 1 cup quinoa, reduce heat to low, and cover. Simmer until water is absorbed and quinoa is tender and fluffy, about 15 minutes. Turn off flame but keep the lid on and let sit for 5 minutes.
Rinse one cup of dried chickpeas picking out any stones. Place the chickpeas in a large bowl and cover completely with water. Let soak overnight. The next day, strain and rinse the chickpeas, then place them in a medium sauce pan, and cover with water. Add a big pinch of salt, bring to a boil, and reduce to a simmer with the lid on. Cook for about 40-50 minutes, or until soft, but not mushy. Drain and rinse well. Let cool.
If you want to use chickpeas from a can, please make sure the product is organic. Organic canned beans should only contain water, salt, and beans. To use canned chickpeas for this recipe, just open the can, rinse the beans slightly, and add to recipe.
In a medium saucepan, heat ¼ cup of water. Keep the heat low and add the chopped kale, dash of salt. Cover and let soften for a couple minutes, making sure that the kale still retains some crunch. Drain the excess water, and let cool.
Combine beets, cooked quinoa, kale, chickpeas, pine nuts, 1½ teaspoons of olive oil, and another touch of Celtic salt (if desired).
Miso Agave Glazed Halibut with Sesame Bok Choy
5-6 oz. Halibut filet, boneless, skinless
1 tablespoon white miso
½ teaspoon Agave
1-2 tablespoons water
1-2 medium heads of bok choy, roughly chopped
1⁄8 teaspoon Celtic salt
½ teaspoon organic olive oil
½ teaspoon sesame seeds
½ slice of toasted whole grain bread (optional)
In a medium sized bowl, whisk together the miso, agave, and water. Place the halibut in the mixture and marinate for 15 minutes. Place on oiled aluminum foil, then put onto a baking pan and broil until golden brown and caramelized, about 5-7 minutes. Meanwhile, heat the ½ teaspoon of oil in a large sauté pan over medium heat. Add the bok choy and salt, and sauté until tender, about 1 minute. Sprinkle with sesame seeds.
Acid Watcher® Nicoise Salad
2 X 4 oz. tuna steaks
1 jumbo Romaine heart, chopped
2 hardboiled eggs, peeled and sliced
4½ oz. green beans, trimmed, and chopped into ½ inch pieces
½ cup Kalamata olives, pitted
5 tablespoons of carrots, shredded
1 cup of cucumber, cut into half moons
1/3 cup basil, chopped
¼ cup of parsley, chopped
2½ teaspoons olive oil (½ teaspoon for the fish + 2 teaspoons for the salad)
¼ teaspoon Celtic salt for the vegetables + a couple of dashes for the fish
Rub medium sauté pan with a cloth containing some olive oil and heat over a medium flame. Sprinkle both sides of each tuna steak with Celtic salt and place in the hot pan. Sear for about 1 minute on each side, keeping the center rare. Remove from the heat and slice.
Toss together the romaine, eggs, green beans, olives, carrots, cucumber, basil, parsley, teaspoon olive oil, and ¼ teaspoon of salt. Top with the seared tuna and serve.
For a vegetarian option, don’t add tuna.