Better Balance Publications
  • Better Balance Home
  • Products
    • The 80/20 Alkaline/Acid chart
    • Glycemic Index chart
    • Anti Inflammatory Guide
    • Alkaline Rich cookbook
    • Raw Foods Power cards
  • Prices
    • New Zealand $NZ
    • Australia $AU
    • United States $US
    • Ireland and Europe € EUR
    • United Kingdom £GBP
    • Other currencies
  • Contact
    • Place an order
    • Make an enquiry
    • Request a quote
  • Articles
    • Recipes >
      • Inflammation and obesity- Jeffrey Bland
      • Lectins,Antinutrients and Inflammation
      • Guts Role in Food Allergies/Intolerance
    • Managing Insulin Resistance and Lose Belly Fat
    • Lamb shank redemption extended recipe
    • Ant- oestrogen diet
    • ANTI-CANCER DIET
    • Chronic Inflammation And The Foods For Preventing The Initiation and Drivers of Carcinogenesis
    • Inflammation and Oral Health
    • Anti-plaque and Anti-inflammation Diet For Reducing Atherosclerosis
    • Role of Inflammation and Leptin Resistance in Weight Gain
    • Testing your pH
    • Heart healthy foods
    • Metabolic body type
    • Balancing blood pH
    • Glycemic control in chronic disease
    • Healthy cooking technique
    • Using Food to Balance The Inflammatory Response
    • Inflammation and the Microbiome
    • Mediterranean Dietary Guide for Anti-Inflammatory Food Management
    • Foods For Fat Loss
    • Inflammation diagram
    • Definitions
  • Stockists
  • Testimonials
  • About
  • Articles
  • New Page
    • Articles
  • Blog
  • Blog
  • Blog
  • Blog
  • Blog
    • New Page
  • Blog
  • Articles
  • Articles
  • Blog
  • New Page
  • Blog

Anti-Inflammatory Stuffed Pumpkin 

11/28/2015

0 Comments

 
STUFFED PUMPKIN WITH QUINOA, GOGI BERRIES AND SILVER BEET by Kathleen Cole ND
1 or more small pumpkins 
 2 tbsp extra virgin olive oil 
¼ tsp Himalayan salt 
Pinch cinnamon, ground ginger and pepper  
FILLING 1 cup quinoa-soak for 1-2 hours, rinse 
 1.5 tbsp extra virgin olive oil
 1 finely diced red onion 2 tbsp of fresh basil, or coriander or fennel
 ½ tsp ground cumin
2 cups of water or vegetable soup stock
 2 cloves garlic minced 
¼ cup gogi berries
 4 stalks of silver beet (swiss chard) 
Handful of kale
1X lime or lemon juice freshly squeezed plus finely grated peel 


Preheat oven 180 C,  cut tops off of pumpkin and scoop out seeds, mix the spices and olive oil in bowl and spread inside of pumpkin, place in roasting pan and roast for 20 minutes or  until soft  
Make the filling: sauté onion and fresh herbs in olive oil for few minutes, stir in cumin and quinoa- stir in the broth or water with salt, cover and boil until quinoa done.  Heat 1 tbsp olive oil in large pan, add garlic, and berries, stir for few seconds then add silver beet and kale and sauté another 3 minutes- remove from heat and add lime or lemon juice and peel  
Place the quinoa mixture into pumpkin and place greens on top
0 Comments



Leave a Reply.

    Author

    Better Balance
    ​

    Archives

    December 2015
    November 2015
    August 2015

    Categories

    All

    RSS Feed

Location

What Our Clients Are Saying

"Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur. Excepteur sint occaecat cupidatat non proident, sunt in culpa qui officia deserunt mollit anim id est laborum."

Contact Us

    Subscribe Today!

Submit