Babies. Everyone is having babies. Molly is. Taza is. Even some of my closest friends are taking the plunge. I, however, am not. I’m ok with that and I hope you are too.
Instead I decided to go back to school to become a Holistic Health Coach. Going back to school comes with a lot of it’s own challenges and questions like do I need a trapper keeper or a Jansport backpack to carry around my school supplies? When and how am I going to find the time to study and will I one day be enlightened enough to help enrich the lives of the people around me?
Food has been my passion for such a long time and I can’t wait to learn about all the ways that food can not only feed our souls but also heal our bodies. I’m not sure what to expect with this journey but I hope you’ll join me for the ride. I have big dreams to teach healthy cooking workshops in our soon to be newly remodeled kitchen, to help people learn to grow and cook their own vegetables and to host giant farm to table dinners at Casa de Cheve. Doesn’t that sound fun?!
As for a baby – I’m not ready yet. I’m not sure if I will ever be ready. I love my nieces and nephews dearly, I also love the relationships I have with my parents, with my husbands parents, and my sisters – I couldn’t imagine my life without them. But right now, at this very moment, I love being married and sharing my life with my husband and our two dogs. That is enough for me. Oh and that school thing I mentioned earlier.
I celebrated my first two weeks of school with a meal made entirely in my slow cooker – a first for me. This dish is also easily done on the stove. Quinoa is one of my favorite grains. It is packed full nutrients, protein and it’s gluten-free. The sweet potatoes add a bit of sweetness that compliments the acidity of the lime and nuttiness of the sesame oil. The rainbow chard is a nutrient dense green that adds a pop of fresh color and crunch to the dish.
We served this along side a piece of salmon for dinner and then for lunch the next day I added some cooked beans to give the dish added protein.
I hope you enjoy!
Sesame Quinoa with Chard and Sweet Potatoes
Download printable recipe here
Serves 4 with leftovers
Slow Cooker Cook Time: 2 hours for quinoa and 4 hours for the sweet potatoes
Stove Top Cook Time: 10 minute prep time and 45 minutes cook time – most of that is inactive time.
• 6oz of Quinoa – I buy it in bulk, which is why there were 2 colors but any kind will work
• 3 cups vegetable broth
• 3 medium sweet potatoes, peeled
• Half of one bunch of Rainbow Chard with the ribs cut out
• 1 – 2 tablespoons of good quality sesame oil
• Juice of 2 limes
Slow Cooker Instructions:
- Put the quinoa in the pot and cover with vegetable broth and cook until tender – about 2 hours.
- Peel sweet potatoes and place in slow cooker on low and cook for 4 hours or until fork tender but not too soft.
- Cut the ribs out of the chard and cut into ribbons – or bite-size pieces.
- When the quinoa and sweet potatoes are cooked, cut the potatoes into bite size pieces and toss them into the quinoa. Add the chard, sesame oil and lime juice, season with salt and pepper and enjoy! Can be served cold and a room temperature.
Stove Top Instructions:
- Cook the quinoa according to the package – usually about 15 minutes, until tender.
- Chop the sweet potatoes into cubes and roast in the over for 30 minutes at 375° until form tender.
- Cut the ribs out of the chard and cut into ribbons – or bite-size pieces.
- When the quinoa and sweet potatoes are cooked, cut the potatoes into bite size pieces and toss them into the quinoa. Add the chard, sesame oil and lime juice, season with salt and pepper and enjoy! Can be served cold and a room temperature.
