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VEG TV Special Report
Diabetics have an increased risk for some pretty serious complications, like blindness, heart disease and stroke.
And while these children may face a lifetime health problems, they also serve as a warning sign that something in our way of life has gone terribly wrong.
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Quinoa (keen-wa) is a small disk shaped seed that looks a lot like a sesame seed. Elegant, delicious, and easy to digest, quinoa is not a true cereal grain, but actually a seed, which is related to spinach. Rinse quinoa thoroughly, using a wire mesh colander, to remove saponin, a bitter, resin-like substance that is thought to be a natural insect repellent.
Quinoa is high in protein, calcium, and iron, and, like soybeans, quinoa is exceptionally high in lysine, an amino acid that is not plentiful among vegetables. Quinoa is also a good source of phosphorous, calcium, iron, vitamin E, and several of the B vitamins. In addition to all this, quinoa tastes terrific!
Combine portobello mushrooms and water in a medium saucepan, and simmer for 15 minutes. Set aside. Combine saffron and wine, and set aside. Spray an electric skillet or Dutch oven with olive oil cooking spray and cook the Soyrizo over medium high heat. Break Soyrizo into small pieces with a fork, and cook 8 minutes or until crisp and brown. Remove Soyrizo from the pan and set aside. Spray the pan with olive oil, add garlic, onions, bell pepper and zucchini. Cook for 3 minutes, and add quinoa. Cook mixture for 3 minutes, add artichoke hearts, tomatoes, and saffron/chardonney, and broth, stirring after each addition. Reduce heat, cover and and simmer for 15 minutes Top with Soyrizo and serve.
Marie Oser is a writer/producer, best selling author, and host of Soy Talk.. Marie’s latest book is The Enlightened Kitchen. www.vegtv.com is a streaming video site and part of the VegSource family.