I have been very busy of late, with Tim in and out of hospital, the close of the winter sports season with my children and some spring gardening.
One thing we have been eating lately is Quinoa. I bought some Quinoa linguine pasta recently and it was very yummy. Went down a treat with all of the family. Tim because it was Low GI, George because it is wheat free and Harry because interestingly he found it to be very filling, which is great when you are feeding a teenage boy. I liked the flavour profile, and also found it filling.
We also had Quinoa with Clams which was amazing and tasty.
I made a paste out of spring onions, garlic, chilli and anchovies, sauted the paste then added clams, poured in a glass of white wine, put a lid on pan and tossed until the clams all open(this takes about 1 minute).I discarded any clams that didn't open. Stirred in a cup of cooked Quinoa. Tasted for seasoning.Sprinkled with sliced spring onions and chopped chilli. Served immediately.
This was so yummy.(I
I have been adding Quinoa to soups and casseroles alot of late to thicken them up.
I can't use potato or kumara to do this as it changes the GI rating of the soups, and this then affects Tim.
I have found this out by trial and error.
I'm not a nutritionist but I have worked out that if you change the form of some carbohydrates (ie: whole cooked potato to mashed potato) this process shorten the molecules, which then get absorbed by the body alot quicker and this then in turn is what makes Tim so unwell.
Spring is in the air, and I can't wait.
I have put some spring veges in the garden, cos lettuce, spring onions, coriander, parsley, celery.
