Yesterday I came across an article about ingredients in make up that were not listed on the labels. You’d think this would be illegal and the companies (which include Benefit & Clinique) would need to pay compensation and stop adding these ingredients. At the very least it would be nice if they listed them so that you and I can make an informed decision as to what we swipe on our bodies. But whilst food companies are expected to list all ingredients, it seems cosmetics are not monitored despite it being something that goes on and eventually in to our bodies. I believe more and more that we are the only ones we should trust when it comes to deciding what we want to put into our bodies. Living in a city as I do, I’d much rather reduce the amount of metals and other poisons I expose myself to routinely. I see eating well as a sort of rebellion, which is one of the reasons why I am so focused on plant foods. I want to feel the best I can and when I eat this way, I have very little need for the cosmetics pushed at me on a daily basis. I found that when I used concealer or foundation the more I ‘needed’ to. Once I stopped, I turned that vicious circle around. The less I used it, the better my skin became naturally. The better I ate, the more my skin looked better than any foundation could make it.
I have a lot of fun in my kitchen. I don’t follow any rules rigidly, but I do pay attention to how my body feels after eating something and tailor my meals accordingly in the future. For instance, whilst I can and do eat quinoa cooked every once in a while, my favorite method is to sprout it. It’s actually a very laid back and relatively hands-off process. Eaten raw, it feels much lighter and cleaner in my body and I also prefer it’s texture when prepared like this. All you have to do is remember to soak it overnight, then get up in the morning, drain, rinse and leave on your kitchen counter covered in a clean towel. Then rinse and drain a couple more times over the next 6 hours or so and you are done! Don’t rinse it just before you eat it though, as you want the quinoa to be dry enough to absorb some of the flavors you add.
This salad is one of my favorites. The quinoa is mixed with ruby grapefruit, roasted corn kernels (though fresh are great in summertime), fresh basil and chargrilled artichoke hearts. And then, as always, it’s served on a pile of greens! I sometimes add other bits and pieces, but it’s the simplicity of this recipe that I think makes it memorable enough to keep me wanting to make it again and again.
Sprouted Quinoa & Artichoke Salad
1 cup of dry quinoa, soaked and sprouted per above method. This will yield roughly 2 cups when sprouted.
1 ruby grapefruit
1 cup of corn kernels. If using frozen, defrost them first.
Small knob of butter or coconut oil (for greasing a baking sheet)
1 cup chargrilled artichokes, chopped into bite size pieces if necessary. If using packaged, drain them off and blot them with a piece of kitchen towel.
1 Large handful of fresh basil leaves, julienned
Mixed dark leafy greens – enough for two, to taste.
Fresh ground black pepper and sea salt.
Turn the oven to 450F/230C. Line a baking sheet with parchment and spread lightly with butter (sometimes I just put it in the oven as it preheats to melt it enough). Put the corn on the sheet and toss in the butter. Grind some salt and pepper over the corn, then place in oven for 20 minutes or until the kernels are golden. Toss the kernels once during baking.
Meanwhile zest the grapefruit over the quinoa and stir in. Halve the grapefruit, then cut out the halved segments using a sharp knife letting the juice drain into the quinoa as you work. Stir the segments into the quinoa so they are evenly distributed. Stir in the thin ribbons of basil and the chopped artichoke hearts. When the corn is golden and smelling beautiful, pull it out the oven and mix into the quinoa mix. Divide the greens between two bowls and then pile the quinoa mixture on top.
I hope you enjoy!