Honesty, in the raw, just like everything else I love:

1 According to friends, strangers, and family, I have some form of ADD. Obviously.

This week, I was accosted by members and the owner of Madjam Fitness to start posting how to eat deliciously and efficiently.

2 I need this kick in the butt as I’m always submersed in my kitchen, creating, tasting, singing, dancing (my kitchen has aways been for dancing to tunes like this, this and this). My utopia, my Garden of Eden is here, sprawling across the countertops, spilling from the fridge and wafting from the range. I forget that not everyone is inspired by ingredients so today I am answering the constant question, ‘what kind of stuff do you eat?’ Today it’s the last of winter produce, the pop of spring greens, and quinoa with the crunchy, nutty texture of wild rice.

It’s fluffy, it’s a little sweet, it’s a complete protein, packed with amino acids, antioxidants and B vitamins. For post workout this means tissue repair and anti inflammation.

Wild Rice & Quinoa Squash Salad
Serves 43/4 cup cooked butternut squash
2 peeled large cloves of garlic left whole
3-4 pcs of 1/4″inch thick by 1 inch wide sliced ginger root
3/4 cup wild rice
1 cup quinoa
1/4 cup finely chopped red onion
2 finely sliced green onions (white bottoms removed)
1/2 cup dried, unsweetened, unsulphured cranberries
pinch of sea salt
fresh ground pepper
1/2 tsp fresh thyme leaves
1/2 cup rough chopped flat leaf parsley

Preheat oven to 400′

1) If starting with a whole, raw squash cut in half. Stuff the 2 cloves of garlic and 3 pieces of ginger in the seed cavity of one half of the squash. Place both halves of squash face down on a parchment lined baking sheet. Place in preheated oven until squash is tender to the touch 35-40 minutes.

2) In the meantime while your squash is in the oven, rinse wild rice in a fine mesh sieve, set aside. Rinse quinoa separately from quinoa in fine mesh sieve, set aside. Bring 3.5 cups of water and wild rice to a boil in a covered saucepan, turn heat down to medium-low. Next, add quinoa, cover, turn heat off and leave on burner for another 20 minutes.

3) Remove and save the roasted ginger and garlic that was cooked in the squash seed cavity then scoop out seeds and discard. In a food processor mix until smooth the 2 garlic cloves and 3 pieces of roasted ginger with 3/4 cup cooked squash, salt, pepper and thyme. This can also be done by hand.

4) Add Squash mixture with wild rice/quinoa (draining out any residual liquid first) fluff with a fork. Toss to incorporate both onions, cranberries, parsley.

Let sit 6 hours for flavours to culminate.

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