Clean Eating Expert Explains How to Cook Quinoa, Kale on Arizona Midday
By Team Michelle
There are plenty of up and coming health foods that you might have wanted to try but do not know how to prepare. Michelle Dudash talks with Arizona Midday about some preparation techniques and answers common nutrition questions.
How to cook quinoa
Michelle explains quinoa cooking methods and how the cooked grain can be easily incorporated into salads or made into a pilaf. Cooking Quinoa Pilaf with Mirepoix from her book is an easy and flavorful recipe that is perfect for someone who is still unsure of cooking quinoa.
How to cut a mango
Michelle explains how cutting a mango can be easy when you know the proper way to do it and demonstrates how to dice a mango for mango salsa or adding to smoothies. Cutting the mango away from the flat seed and into cubes is an easy way to get the most amount of fruit from the mango.
How to use kale
Michelle explains that kale should be cooked or raw, answering that Tuscan raw kale can be blended in smoothies and made into her Kale & Carrot Slaw with Ginger Vinaigrette.
How use flaxseeds and flaxseed meal
Flaxseeds are best utilized by the body in the form of a flaxseed meal which can act as an egg replacer in vegan recipes and be added to oatmeal, bars, and smoothies.
How to cook lentils
The optimum cooking time for lentils is 20-30 minutes and cooking a large batch is a timesaver for later adding to salads like her Lentil Salad with Bell Pepper, Avocado & Apple Cider Vinegar. Freeze leftover lentils for later use in recipes.
Disclosure: Michelle works closely with the National Mango Board.
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I'm a chef nutritionist, not the food police. I eat cookies but make sure to eat my broccoli too.
