1 1/3 cups cooked quinoa (see Ann’s Tips)
1 cups 2% milk
pinch of sea salt
2 tablespoons cranberries
3 dates, pitted and chopped
1 teaspoon freshly grated ginger root, or to taste
1/2 teaspoon freshly grated turmeric root (see Ann’s Tips)
1 cup grated apple
1/3 cup fresh blueberries (optional)
2 tablespoons sliced almonds, dry toasted
Plain greek yogurt for serving ( optional)
If you are cooking the quinoa from scratch, in step 1, add 2/3 cup quinoa + 1 cup of water + 1 cup of the milk. Add the salt, dried fruits and spices. Bring to a boil, cover and cook 15-20 minutes over a low flame. Add a little more milk if it looks dry. Carry on with step 2 as above.
if you can’t find fresh turmeric, use 1/2 teaspoon powdered turmeric instead.
1 cup grated apple = 1 small ‘school boy’ apple.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.