Relax Your Muscles with Sweet Quinoa-Pumpkin Seed Pilaf

Relax Your Muscles with Sweet Quinoa-Pumpkin Seed Pilaf

The next time your muscles may be feeling sore or you’re battling a headache, you may want to take a closer look at the food you’ve been consuming.  A super impactful macromineral that is a requirement in our daily diet is magnesium.  Magnesium is found in our bones, muscles, and in other cells and has the power to relax nerves and muscles, build and strengthen bones and keep your blood circulating smoothly.   All of which helps to fight against headaches, weak bones, muscle weakness and spasms, imbalanced blood sugar levels, and increased heart rates.  Magnesium is very important and can only be consumed through the foods we eat because our body doesn’t have the ability to produce it.  Here is a quick look at high producing magnesium foods that you can consider incorporating into your diet, if you haven’t already:

  

 

 

 

 

 

 

 

 

 

 

 

To help you enjoy a super tasty meal that is packed with magnesium as well as protein and calcium, I’d like to share a favorite recipe that is usually eaten for breakfast. This comes from the cookbook, The Big Vegan.

 

Sweet Quinoa-Pumpkin Seed Pilaf

Ingredients:

1/2 cup quinoa

1/2 cup millet or steel cut oats

1 cup apple juice

1 cup water

1/2 cup raisins or other dried fruit

1/2 cup shredded carrot

1 pinch of salt

1/2 cup pumpkin seed

Agave syrup, for drizzling (optional)

 

Directions

1.  In a 4 qt, heavy bottomed saucepan, dry toast the quinoa and millet (or steel cut oats) over high heat.  Swirl the grains until they are crackling and fragrant.  Take off the heat and carefully add the water and apple juice.  It may boil up, so stand back.  Add the raisins, carrot, and salt and bring back to a boil.  Cover tightly, reduce the heat to low, and cook for about 25 minutes, until the liquids are all absorbed.

2.  In a small frying pan, dry-toast the pumpkin seeds over medium-high heat.  Swirl and toss the seeds until they are toasted and popping.  Pour them onto a plate to cool.  Serve the pilaf topped with the crunchy seeds and drizzled with agave syrup, if desired.

 

This serves 4 people.  Many times I’ll make this and then keep the leftover in the fridge to reheat to eat throughout the day or the next morning for breakfast.  It will definitely keep you feeling full for a long time throughout the morning.