MommyHealthiest

Nourishing body, mind, & soul.

Quinoa Cakes for Baby and You

on February 9, 2014

I live my lifestyle knowing it is a direct reflection upon Luna.  I cook and feed her the healthiest I possibly can in hopes that it will be engrained in her as she grows and matures.  Quinoa is one of the most nutrient rich foods out there.  The low-allergy potential of quinoa together with its relatively high digestibility has made it a food of special interest in the diet of children and toddlers.  I buy quinoa that is corn free because of all the GMO issues there are today, corn being the biggest GMO.  Did you know that quinoa is NOT a grain?  It is a seed, so yes it is friendly for all those gluten intolerant people out there.

Quinoa contains all nine essential amino acids used by the body as building blocks for the development of muscle tissue and necessary metabolic enzymes. Protein is also necessary for the absorption of calcium into the bones and the development of collagen, as well as for the growth factors involved in healthy growth of bone matrix and its repair.

Quinoa is packed with antioxidant phytonutrients and two flavonoids quercetin and kaempferol.  The concentration of these two flavonoids are actually higher than in cranberries and lingo berries.  It also contains anti-inflammatory phytonutrients.  This may cause a reduction in colon cancer.

Unlike grains which have low levels of the amino acids lysine and isoleucine, quinoa has high levels allowing it to serve as a complete protein.

Several food studies show this superfood as a good source of magnesium, a vital mineral required for optimal metabolism, cardiovascular, and blood vessel function.

Quinoa is high in riboflavin, or vitamin B2, which promotes blood vessel expansion in the brain and reduces instances of migraine headaches.

Quinoa is typically considered to be a valuable source of certain health-supportive fats. About 28% of quinoa’s fatty acids come in the form of oleic acid, a heart-healthy monounsaturated fat, and about 5% come in the form of alpha-linolenic acid or ALA—the omega-3 fatty acid most commonly found in plants and associated with decreased risk of inflammation-related disease.

Along with being a complete protein, it is high in fiber.  Strong intake of protein and fiber are two dietary essentials for keeping blood sugar regulated. The diverse range of anti-inflammatory nutrients found in quinoa also make it a great candidate for reducing the risk of diabetes.

Quinoa has been shown to lower cholesterol and maintain levels of HDL (good cholesterol).  Anti-inflammatory nutrients in quinoa may help protect human blood vessels from inflammatory damage. Together, both of these properties of quinoa will provide reduced risk of many cardiovascular diseases, including atherosclerosis.

Sooo, here’s how I made these tastey little quinoa cakes that Luna loves!…

1 cup quinoa, 2 cups water, bring water to a boil, cover and lower to a simmer for 15-20 minutes.  Set aside.

1/4 cup of finely chopped red pepper

1/4 cup finely chopped sweet onion

1/4 cup finely chopped sweet potato (I thinly sliced 2 slices of sweet potato and dabbed with olive oil and cooked in toaster oven for 10 minutes at 300 degrees)

1 large egg white

1 teaspoon parsley

4 teaspoons of Udo’s Oil (you can use flaxseed oil)

Coat a small skillet with coconut oil (you can use olive oil or spray), sautée at medium heat, red peppers, onions, sweet potato for 5-7 minutes

In a bowl, mix 1 cup of cooked quinoa, 1 egg white, parsley, 4 teaspoons Udo’s oil, and sautéed peppers, sweet potato and onions

You can press a ball into a 1 cup measure or just use your hands to make a ball and press down

Place patties in skillet coated with coconut oil on medium-low heat for about 5 minutes or until golden on both sides

These can be served on a bed of sautéed or raw spinach.  You can try them with a side of sliced avocado or whatever your tastebuds like!

Enjoy and live healthy!

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