The other day on twitter I mentioned the movie Forks Over Knives, a documentary which discusses nutrition, and specifically a whole foods, plant-based diet as the solution to our health problems such as diabetes, obesity and cancer. I have to say that I found this film, and all that it discusses, extremely thought provoking and interesting. My jaw was on the floor with some of the facts presented. Did you know that 2/3 Americans suffer from obesity? And 1/3 children born after 2000 will develop diabetes? The hard hitting facts are terrifying. However this isn’t a film meant to scare people, to me it seemed like it wanted to teach and open our eyes to other diets other than the Western Diet most of us consume. The film traces the personal journeys of two pioneering researchers, Dr. T. Colin Campbell and Dr. Caldwell Esselstyn. If you enjoyed Food Inc and you are interested in nutrition and different diets then I think you should definitely check out Forks Over Knives. I learned a lot after watching the movie and it has definitely made me think about the foods I am putting into my body. Definitely a must see!

Over the past few weeks I couldn’t find the motivation for Meatless Monday meals, but after seeing this movie the first thing I wanted to do was create a meatless, vegan meal. This movie has definitely made me rethink my eating habits, and I found the research of Dr. Campbell and Dr. Esselstyn very interesting and enriching. From now on, I will consciously try to eat less animal products. That said,  as delicious as vegan and vegetarian meals can be, I could never go completely vegan or vegetarian because as a lover of all foods, I feel as though it would limit my choices.

Today I’m sharing a vegan recipe for curried quinoa. Quinoa is a great food to eat if you’re a vegetarian or vegan because the grain itself is packed with protein. I added in some edamame, and carrot with a curry powder dressing to dress it up. This also makes a fabulous, healthy side dish.

Curried Quinoa (serves 2-4)
Recipe by Lou

Ingredients

1 cup quinoa
1 1/4 cup water
1 cup frozen, shelled edamame – thawed
1/4 cup finely grated carrot
3 tbsp olive oil
1 tsp white wine vinegar
1 tsp apple juice
1 1/2 tsp curry powder

Directions

Bring water to a boil and add quinoa. Turn down heat and cover, cook for 12 minutes. Remove from heat and let stand for 5 minutes.

While quinoa is cooking, thaw edamame in the microwave for 4 minutes with 2 tbsp of water. Grate carrot.

In a small bowl combine olive oil, vinegar, apple juice and curry powder.

Mix thawed edameme and carrot into the quinoa. Fluff and pour on the dressing, stirring to coat quinoa evenly.

There you have it, a simple, vegan healthy meal or delicious side dish.

– Lou

“Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France CheeseRösleEmile HenryRouxbe and ManPans.”