Andrea Beaman Holistic Health Counselor


	April

Black Bean & Quinoa Salad with Cilantro Lime Vinaigrette


	1 cup black beans, cooked (can use canned) 2 cups quinoa, cooked 1 small red onion, peeled and minced 1 red pepper, deseeded and diced small 12-16 ounces, diced cooked chicken ¼ cup cilantro Juice of 2 limes 2 tbsp. white wine vinegar 1 tbsp. maple syrup granules other natural sugar (optional) 1/3 cup olive oil 1 tsp. cumin 1/8 tsp. black pepper Sea salt to taste Combine cooked black beans, cooked quinoa, red onion, red pepper and diced chicken together. In a food processor pulse cilantro, lime juice, red wine vinegar, natural sugar, olive oil, cumin, black pepper and sea salt. Pour dressing on top of black bean and quinoa salad and marinate for 35-40 minutes (or longer). Yields four to six servings.

Deep Root Sesame Saute


	2 burdock roots, cleaned and cut on thin diagonals (1/8 inch thick) 3-4 carrots, cut on thin diagonals 1 tbsp. toasted sesame oil 1 tbsp. mirin 3 tbsp. shoyu 1/3 cup water 1/4 cup toasted sesame seeds Place burdock into a frying pan and lay carrots on top. Mix toasted sesame oil, mirin, shoyu and water, and pour on top of vegetables. Bring to a boil, cover and lower heat to medium for 15 minutes or until the liquid is gone. Toss with toasted sesame seeds.

Steamed Vegetables with Carrot Dressing


	½ head cauliflower 1 head broccoli, florets and stems 2 carrots, grated 2 tbsp. rice vinegar 1 tsp. toasted sesame oil 2 tbsp. shoyu ¼ cup apple juice 1 inch peeled ginger root, chopped ¼-½ cup water. Place a metal steamer into a pot filled with water. Steam the cauliflower for 3-5 minutes or until soft. Repeat with broccoli until bright green. In a food processor or blender puree grated carrots, rice vingar, toasted sesame oil, shoyu, apple juice and ginger root. Add water to achieve desired consistency. Top steamed vegetables with dressing.

Almond Butter Balls


	½ cup almond butter ½ cup brown rice syrup 2 cups brown rice crispy cereal ¼ cup raisins 1 pinch cinnamon Roasted almonds, finely chopped In a saucepan combine almond butter, brown rice syrup and cinnamon until creamy. Pour over rice crispy cereal, and raisins and form into balls. Roll the balls in chopped roasted almonds.

Resources • Inspirational Books