Last week, my MRT – Mediator Release Testing results were in and on Sunday I began my anti-inflammatory protocol. For those who do not know, MRT is a blood test that helps to identify food sensitivities. In one of the next blogs, I will discuss the difference between food allergies, food sensitivities and intolerances.
The first phase of the MRT / LEAP anti-inflammatory nutrition plan involves consuming foods that are least reactive for you. Its no point discussing my reactive and non-reactive foods as each individual is unique and so would their test results. All I would say is for the time-being; rice, wheat and a few more foods are on my ‘no list’ .
Yesterday, I had made some chick-pea dumpligs (dal vada) with onions, cumin and salt. They turned out crisp and delicious!
Today, the plan was to try something with quinoa, coconut and some beet greens.
Here is the recipe:
Oil – 1 Tbsp (used olive oil here)
Cumin seeds- 1 tsp
Onions -1/2 (finely chopped)
Beet greens – 1 bunch
Coconut- 1/4 cup (freshly grated) or 1 Tbsp desiccated coconut
Salt to taste
Quinoa- 1 cup
Water – 11/2 cup
Lemon – 1 Tbsp / to taste
Quinoa with Coconut and Beet Greens
1. In a heated pot, add oil.
2. Once the oil is warm, add the cumin seeds. Saute for 30 secs.
3. Add onions and beet greens and saute for a minute or two.
4. Pour water and bring it to simmer and reduce it to low.
5. Add quinoa and salt and then cover and cook for 25-30 mins.
6. Remove from heat and let sit covered for an additional five minutes.
7. Fluff and serve.
This is a quick and easy gluten-free recipe! Feel free to leave a comment, you like this recipe.