February Cooking By Color – White, Brown, and Black
Today we have a very exciting and delicious recipe from Dianne, who happens to be my amazing intern and quite a great cook! But first I want to let you know about an exciting project I participated in. Many chefs and food bloggers contributed to a vegan eBook of exotic and creative recipes, lead by Sarah Brown of Queer Vegan Food. All proceeds of this eBook go to benefit the Woodstock Farm Animal Sanctuary! Run over to her site and grab you a copy. Such a good cause!
No onto a delicious treat made from sprouted black quinoa! Oh yeah baby!
Sprouted Black Quinoa Chocolate Treats by Dianne
I’ve always had a sweet tooth but these days I like my treats to be more than just a bunch of empty calories. I love to sneak a little quinoa into most of my sweets since it is a nutrition powerhouse. High in protein, it provides all essential amino acids, is a good source of fiber and high in iron, magnesium & phosphorus. There is no specific evidence that black quinoa has any more or less nutritional value than the more common white but I prefer to use it in my recipes because it retains a chewiness that the white does not. In this recipe I sprout the quinoa so that it is edible without cooking. Sprouting grains activates natural enzymes that help with digestion and multiply the vitamin content.
NOTE: This recipe needs 36 hours prep time.
Have you ever tried black quinoa before? Do you ever use it in treats? What is your favorite way to use it?
Dianne Slick is a health conscience chef. She is a graduate of The Natural Epicurean Academy of Culinary Arts and specializes in plant based cooking, including Vegan, Raw, Macrobiotic and Ayurvedic disciplines. She loves to share her knowledge about how food can be used in a healing way and how it can help improve your health and overall well being. Her goal is to help others lose weight with healthy delicious food rather than rely on the pre packaged, chemical laden diet “foods” on the market today. Check out her Facebook page here.