Sometimes it’s easier to incorporate more RAW food into my family’s diet by mixing it with COOKED food. For families still in transition, adding RAW foods to COOKED not only increases the quantity of unprocessed foods into the family’s diet, but also simplifies the process of serving up unpretentious raw foods.
Here is a Curried Apple and Quinoa Salad recipe. Instead of using processed mayonnaise, I use nutritious coconut to create the creamy sauce and to enhance the flavor of curry. I did serve up a pure raw version (using sprouted raw quinoa) and this half-cooked version for lunch today. Well, I guess you can guess which one my family preferred and ate.
The Cooked Half
Heat with a medium flame:
2 tbspns coconut oil
Lightly saute for 5 minutes or until tender:
1 sweet onion, chopped
Add and saute for a minute or 2:
2 cloves garlic, minced
1 tsp mild curry (more or less, depending on your family’s taste)
Add to the pot:
1 tsp sea salt, or to taste
2 cups quinoa
3 cups of water
Bring to a boil and lower the heat and simmer for 15 minutes. Fluff and set aside.
The Raw Half
Half and Half
Per serving, mix together in a bowl:
sea salt, to taste
1/4 cup raisins
1/2 cup apple, diced
1 cup of cooked quinoa (as above)
enough Coconut Curry Sauce