Thursday, 21 August 2014

Rule 43
What? Why? How? Where? Recipes???? 
Let’s start with the what the heck is magnesium.
Magnesium is a mineral. 
Why do you need this mineral?
·         Magnesium helps in treating acute attacks of asthma in children. 
·         Magnesium in the diet may help protect against developing type 2 diabetes.
·         It prevents temporary or permanent hearing loss due to very loud noise.
·         It prevents heart failure.
·         It also prevents high blood pressure, migraines, osteoporosis, PMS and constipation.
·         Magnesium helps digest sugar to create energy instead of fat.
How and Where:
You can take supplement. I strongly recommend women past the age 45 to take magnesium supplement to fight Osteoporosis.
Anyone else, check with your doctor.
Where else can you get it beside supplement?
·         Eggs
·         Milk
·         Butter
·         Beef
·         Chicken
·         Lamb
·         Turkey
·         Veal
·         Cod
·         Halibut
·         Shrimp
·         Tuna
·         Asparagus
·         Beans green
·         Beets
·         Broccoli
·         Cabbage
·         Carrots
·         Cauliflower
·         Cucumber
·         Tomato
·         Apricots
·         Banana
·         Cherries
·         Grapefruit
·         Orange
·         Peach
·         Pear
·         Pineapple
·         Strawberries
·         Almonds
·         Brazil nuts
·         Cashews
·         Peanuts
·         Pecans
·         Sesame Seeds
·         Soybeans
·         Sunflower Seeds
·         Walnuts
·         Quinoa

So many sources to get it and still 87% of women suffer from deficiency! How is it even possible?
Instead of getting mad I’m just going to give you recipes. Do with them what you want.
Quinoa Breakfast Porridge
·         1 cup quinoa (all red or a mix of red, white, or black)
·         1 3/4 cups water
·         1/3 teaspoon cinnamon
·         1/4 cup sliced almonds
·         Maple syrup or honey
·         Other: Any other fruits or nuts that you would like to add ( apple slices or blueberries)
In a heavy medium saucepan add water and cinnamon and bring to a boil, then add quinoa. Reduce heat to low and cook, covered, until fluid is absorbed and quinoa is tender, about 15-25 minutes.
Remove pan from heat and let stand, covered, 5-10 minutes. Fluff with a fork and keep covered to keep warm.

Quinoa with Spinach & Balsamic Roasted Mushrooms

·         1/4 cup balsamic vinegar
·         2 teaspoons Dijon mustard
·         1 pear, peeled, cored and cut into chunks (not too ripe)
·         1 garlic clove, halved
·         2 pounds Portobello mushrooms, stemmed and gills scraped out
·         1 cup red quinoa
·         3 cups tightly packed fresh spinach, chopped
·         4 green onions, thinly sliced
·         1/2 cup slivered almonds, toasted
·         1/2 teaspoon freshly ground black pepper
Preheat oven to 475°F.
Put vinegar, mustard, pear and garlic in a blender with 1/3 cup water and blend until smooth, about 1 minute, to make the dressing. Cut mushrooms into chunks and combine in a large mixing bowl with 1/4 cup of the dressing. Spread mushrooms in a single layer on a rimmed baking sheet. Roast until tender, stirring occasionally, 15-25 minutes. Remove from the oven and let cool slightly.
While mushrooms roast, prepare quinoa.
Combine mushrooms, quinoa, spinach, green onions, almonds, pepper and 1/2 cup more dressing in a large, wide serving bowl. Stir to mix well.
Raw pumpkin seeds pesto
·      1 c. pumpkin seeds (pepitas), soaked for 2 hours then drained
·      1/2 c. olive oil
·      2 garlic cloves
·      1 tsp. apple cider vinegar
·      1 tsp. raw honey
·      1 c. fresh basil leaves
Put all the ingredients into a food processor and process until very smooth.
Black Bean Chocolate Chip Cookies


15.5 oz cooked black beans, drained and taped dry
2 tbsp olive oil (or coconut oil)
2 tbsp peanut butter
2 tsp vanilla extract
2 tbsp soy milk (or any milk)
1/2 cup stevia
1/4 cup cacao powder
2 tbsp buckwheat flour
1 tsp aluminum free baking powder
1/4 tsp cinnamon
1/4 cup dark chocolate chips
1 tbsp chia seeds, optional
Preheat oven to 350°F. Lined two cookie sheets with parchment paper and set aside.
In a food processor add all the ingredients except chocolate chips and chia seeds. Blend until smooth. Add chocolate chips and chia seeds and incorporate into the mix.
scoop   16 balls on the cookie sheets. Use a spoon to flatten the cookies.
Bake for 20 minutes.

That’s it for now. Make sure you check my next post about strawberries, cheese and chocolate (and why you NEED to eat them).

 Research and writing by Dana Gat ©2014

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