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Hello friends and happy holidays! Whether itβ€˜s time with friends, family, or starting new traditions, this time of year means gathering together and eating savory food! I’ve put together a paleo friendly recipe geared towards health and great taste! May it become one of your traditional crowd pleasing sides.

Bonus recipe!

Rinse the squash seeds. Melt 2 tablespoons butter or 1 tablespoon coconut oil. Stir in 1/2 tsp each Himalayan pink mineral salts, garlic powder, and onion powder, and 1/4 tsp turmeric powder. Add the pumpkin seeds, stir to cover, and place on a parchment covered cookie sheet. Roast at 400 degrees until desired roast, about 1/2 hour. Enjoy!

Quinoa facts

Quinoa, Chenopodium quinoa, is a pseudocereal in the Amaranthacea family. It can grow from sea level to 11,00 feet in elevation. Quinoa, and its garden weed cousin, Chenopodium album, aka pigweed, lamb’s quarters and goosefoot, can easily tolerate marginal soil.

Plants in the chenopodium genus are outstandingly nutrient dense including amino acids – the building blocks of proteins, lysine, magnesium, manganese, iron, potassium, and so much more. Quinoa is a low glycemic food, which is beneficial to those on the pre-diabetes margin. Quinoa is an intelligent substitution for high glycemic potatoes and rice.Β 

To make fluffy quinoa that’s not sticky or gloopy:

  • 1 cup quinoa
  • 2 cups liquid of choice
  • 1 tsp butter, olive oil, or coconut oil

Bring to a boil in a saucepan, then turn down the heat to the lowest temp. Cover and let steam for 10 minutes or until tender. Fluff up with a fork and serve.

I always make bone broth with organic chicken carcasses and store in 8 ounce containers in the freezer. Quinoa made with bone broth instead of plain water adds supernutrients and added flavor.

Incidentally, if you are so fortunate to have lambs quarters taking up space in your garden, don’t weed them out, harvest them for their leaves and seeds! Using a dehydrator, dry the plants until they’re snappy dry and keep in a jar near your stove. Consider adding a handful to your soups, stews, beans, and yes, add some while you’re cooking quinoa!!!

Suzanne "Queen Bee" Tabert 🐝

Suzanne Tabert, bioregional herbalist, speaker, and author, is director of herbal education and herbal mentor at the Cedar Mountain Herb School. An herbal medicine instructor for 35+ years, Suzanne teaches with great passion and excitement, bringing her wealth of herbal knowledge to students in an engaging and vibrant manner. She is the primary instructor at CMHS and an adjunct faculty at Bastyr University. Taking students to wild places and giving them tools to engage and connect with flora, fauna, and the exquisite beauty of nature is the icing on the cake of life, and one way that Suzanne is making a difference in the world, one person, one group at a time. Cedar Mountain Herb School is a member of the American Herbalists Guild, Partnership in Education with United Plant Savers, and the American Herb Association.

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