Cleansing done, let's party!

Congratulations to my dear yogis for completing their cleanse journey! They did a wonderful job and really took away the core goal of the cleanse: conscious eating. I believe the majority of the battle with food is that a lot of people mindlessly eat things “because I’ve always eaten them” or “that’s the way mom made it!” Come now, the times? They are a’changin. Get on the wagon of whole, healthy eating! It’s really pretty easy once you make the choice to be aware of what you’re putting in your mouth. Seriously.


Yes, cheese is wonderful and I’ve been known to consume a few cocktails, but I do so in the full knowledge that it’s not totally awesome – but everything in moderation, no?

So with that in mind, last night Smash came over for dinner and I whipped up some broccoli pesto quinoa (inspired by this lovely lady’s recipe) with lemony swiss chard ( see my KALE. Finally Delicious post) and some delicious Casa Baranca ’09 Cabernet 🙂

Broccoli Pesto Quinoa
2 cups uncooked quinoa
Veggie stock to cook quinoa
1 bunch broccoli – about a pound
Handful or two of fresh basil
A dollop of light cream cheese
2-3 cloves garlic
Two handfuls pine nuts
1 small onion (or half a large!)
Juice of 1/2 lemon

1) toast pine nuts by placing in a dry pan over low-ish heat – watch them carefully! Set aside. I then used this pan for the Swiss chard
2) Sautée onions and garlic -roughly chopped as they’ll be food pro’d later
3) add broccoli, salt, and pepper – I added a bit of water and the pan lid to steam
4) put basil and cream cheese in the food processor while broccoli steams (and prep the lemony swish chard!)
5) add the garlic, onions, broccoli (and any liquid leftover), half the pine nuts and lemon juice and process until smooth and yummy
6) add stock to the pan, boil, and prepare quinoa according to package directions
7) combine cooked quinoa, pesto, and the rest of the pine nuts
8) top with veggies of choice – here lemony Swiss chard


YUMMMMMMM. Here’s too great friends and great food 🙂


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