Spring Is In The Air

EAT RIGHT (1)

Can you feel it? Do you see it? Last week, I went on a business trip to Sarasota, Florida. Being from Miami and traveling through the state, I had only passed through there on I-75. OMG!, what a beautiful place. Sarasota has one of the most popular and beautiful beaches in the country, Siesta Key. It’s a must visit.

Upon our return to Birmingham, I noticed a difference in our neighborhood. I didn’t notice at the first passing when I left home. But on my return, I noticed the pretty pink trees in some parts of our community. The first signs of Spring! Yaay! So, you know what that means, right? It’s time to slowly start packing away some of the heavy winter gear and begin trading it for some lighter more colorful clothing. The same goes for the food you eat. If you’ve been eating along with the winter season, much of your food was probably heavy and mostly yellows and green, not a big array of colors.

On a recent Talk of Alabama show, I talked about the importance of adding color to our plate. Unfortunately, most Americans find it challenging to get enough fruits and vegetables in their diets. The good news is the more colorful your meal is, the more likely it is to have an abundance of health promoting benefits (i.e. reducing pain, preventing or reversing chronic health conditions like diabetes, some forms of cancer, heart dis-ease and obesity). You’ll also look and feel your best.

While on the show, I created this colorful dish, Quinoa with Citrus Curry Dressing. This recipe is bursting with red, white, green, and brown colors along with the added flavor of the citrus (grapefruit, orange and lemon) mixed with one of my favorite spices, Penzey’s Curry.

Springtime is the perfect season to begin adding in seasonal, bright and yummy foods. It’s a time to cleanse from the heavy foods by adding lighter foods like apples, celery, citrus and berries. So give this recipe a try and let me know what you think in the comments.

Quinoa citrus curry02.29.16

QUINOA SALAD WITH CITRUS CURRY DRESSING
Serves 4

Ingredients:

  • 2 cups cooked white and/or red quinoa (cook according to package directions and cooled)
  • 1/4 cup thinly sliced green onions
  • 1/2 cup diced red pepper
  • 1/2 cup diced red apple
  • 1 cup broccoli florets, cut small
  • 1/2 cup diced celery
  • 1/4 cup raisins
  • 1/2 cup sliced raw almonds

Directions:
Combine all ingredients in a large bowl. Start by adding 1/2 cup of dressing and mix until combined.

Dressing:

  • Combine juice of 1 large grapefruit, navel orange and lemon to equal 2/3 cup
  • 1/3 cup extra-virgin olive oil
  • 1/2 teaspoon cinnamon
  • 1 tablespoon pure maple syrup
  • 1 1/2 teaspoons curry powder
  • pinch of kosher salt

Directions
Combine the above ingredients in a jar with lid and shake well or blender.

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