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Elk & Me, 810 High st, Thornbury, Melbourne, VIC, Australia
Nellie specialises in mood disorders, such as anxiety, depression, stress, memory, and insomnia and also has experience and personal interest in helping people with skin conditions. Nellie treats a person holistically, looking at the entire person. In comprehensive consult and using tools such as functional pathology, Neuro-questionnaire, Live blood screening (Hemaview) and iridology. As both Medical Herbalist and Naturopath, I love using botanical medicine along side lifestyle and nutritional advice to empower people to feel better.

Tuesday, July 26, 2011

Veganomicon and yummy Quinoa recipe

<em>Veganomicon</em>: The Ultimate Vegan Cookbook [Book]
This recipe comes from of my all time favourite cookbooks "The Veganomicon" . This book is such an inspiration whether you are vegan or not!  I love how it has sections on food groups ( like grains and vegetables) and explains clearly  the best ways to prepare each ingredient.

Helpful if you are new to the world of whole grains like millet and quinoa.  Plus as well as being helpful, every recipe I have made from this book has been amazing!
We  are big fans of the mexican millet, moussaka, french lentil soup and the Quinoa and chickpea pilaf that follows.....
Quinoa and Chickpea Pilaf recipe:
2 tablespoons olive oil
1 yellow onion, chopped finely
2 cloves garlic
1/2 teaspoon ground cumin
1 tablespoon coriander seeds, crushed
Several pinches of fresh ground pepper
1/2 teaspoon salt
1 tablespoon tomato paste 
1 cup quinoa
2 cups cooked or 1 15oz can of chickpeas drained and rinsed
2 cups vegetable broth
In a small stockpot over medium heat, saute the onions in olive oil for about 7 minutes.  Add the garlic and saute for about 2 more minutes.  Add the tomato paste, coriander, cumin, salt and pepper; saute for another  minute.  Add the quinoa, saute another 2 minutes. 
Add the chickpeas and broth, cover and bring to a boil.  Once the  mixture is boiling, lower heat to very low, cover and simmer for about 18 minutes or until the quinoa has absorbed the water, stir occassionally.  Fluff with fork and serve!

This recipe can be changed easily, I sometimes add tomatoes to it, and fresh herbs at the end, or brocalli etc
we serve this with greens, hummus, toasted almonds and roasted cauliflower ( roasted in cumin, coriander salt and pepper and with lemon juice) . Or what ever veges we have around.  

Quinoa - is Pronounced "Keen-Wah" . This yummy grain absorbs alot of flavour, so if I am having it savoury, I usually add stock and herbs, spices and vege when cooking it depending on what I am having it with. Sometimes I also make it into a porridge for breakfast or add the cooked grain to muffins to protein them up abit.  Quinoa seeds were a staple food source in South America for 6000 years. Quinoa is fantastic source of vitamins and essential amino acids and contain no gluten. Quinoa sprouts are the only sprout to contain all essential amino acids for humans. Quinoa is easy to sprout too!! So have fun!