About a month ago I made the decision to make another change to my vegetarian diet, not a big one but definitely a healthier one. I adopted the "Eat Clean Diet" developed by Tosca Reno. I look at my eating habits and life style as a goal, something I work on I to improve every day, not as something I already achieved, so this change is starting small: for the beginning I completely excluded from mine and my family's diet all process food, especially white flour and white sugar. It was a much easier thing to do that I thought.
We are a very active family my boys are doing sports every day and my husband and I, 3 to 4 times a week ( depending on time and schedule). Kick-boxing is an amazing way to work out, its fun and in 45 minutes you burn between 600 to 800 calories (wow)! Thanks Monica!
Anyway let's get back to the recipe. This recipe comes from Tosca Reno's cookbook" The eat clean diet cookbook". I only made some little changes in the recipe to suit my taste.
1 tsp of extra virgin olive oil
1 small onion peeled and finely chopped
2 ribs celery trimmed and chopped
4 cloves garlic finely minced
3/4 cup quinoa ( or if not available, bulgur, wheat berries or brown rice works too)very well rinsed.
2 tsp of italian herbs or if you like, Herbs of Provence ( my favorite)
1 1/2 cup of low sodium vegetable stock or water ( I used water)
2 sweet potatoes scrubbed and cooked ( in the microwave, or baked in the oven)
1 cup of canned stewed tomatoes
1 cup chickpeas
1 cup frozen edamame
sea salt and pepper to taste
In a large heavy-based skillet,heat the olive oil, add the onion garlic, quinoa ( or your favorite grain)the herbs and celery. Cook until the onion and celery are soft ( about 5 to 6 minutes)
Add water or stock and the cup of stewed tomatoes. Allow the mixture to come to a boil, reduce heat and cover. Cook until the quinoa or the grain you chose is tender.
Scrub the sweet potatoes and cook. I did so in the microwave, but you can use the oven as well. The only difference is that in the microwave it takes 6 to 7 minutes, in the oven on 450˚F about 45 minutes.
When the grain is tender add the frozen edamame and chickpeas, salt and pepper. Stir well. Place the mixture in a prepared 6 quart casserole (lightly oiled).
Slice the sweet potatoes and arrange on top of the mixture.
Sprinkle with sea salt and pepper, and bake in a preheated oven of 400˚F for 15 to 20 minutes.