Day 14 of the Kickstart

Here we are—two-thirds of the way into the Kickstart. Dr. Barnard has some words of encouragement.

If quinoa is new to you, don’t be afraid. It cooks up in minutes and leftovers can be used with the Easy Stir-Fry or the Chunky Ratatouille Sauce. 

Recipe of the Day: Fruited Breakfast Quinoa
Makes about 6 1/2-cup servings

Quinoa is a highly nutritious grain that was a staple in the diet of the ancient Incas. It has a delicious flavor and a light, fluffy texture.

1/2 cup dry quinoa, well-rinsed
1 1/2 cups vanilla rice milk
2 tablespoons raisins
1 cup chopped fresh or canned apricots
1/4 teaspoon vanilla extract

Combine quinoa and rice milk in a medium saucepan. Bring to a slow simmer, then cover and cook for about 15 minutes until the quinoa is tender. Stir in raisins, apricots, and vanilla, then transfer about 1 1/2 cups to a blender and purée. Return puréed mixture to the pan and stir to mix. Serve warm or chilled.

Per 1/2-cup Serving
Calories: 106
Fat: 1.4 g
Saturated Fat: 0.1 g
Calories from Fat: 12.3%
Cholesterol: 0 mg
Protein: 2.4 g
Carbohydrates: 21.4 g
Sugar: 8.3 g
Fiber: 1.5 g
Sodium: 26 mg
Calcium: 90 mg
Iron: 1.5 mg
Vitamin C: 3.1 mg
Beta Carotene: 302 mcg
Vitamin E: 0.9 mg

From Foods That Fight Pain by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D.