Cypress Recipes
Healthy, whole foods recipes will be included within every newsletter. The recipes will range from food intolerance and allergy free recipes to those that will introduce lesser known healthful ingredients. If you have a healthful recipe which you would like to share with our community, please email us the details at info@cnmhealth.com

Chilean Quinoa Tabouleh
Serves 8-10

2 cups Quinoa
4 cups water
1/4 tsp salt
1/4 tsp freshly ground black pepper
5 tbsp fresh lemon juice
1 cup extra virgin olive oil
1/2 cup coarsely chopped fresh cilantro leaves
2 tsp minced garlic
1 cup fresh corn kernels, cooked
1 cup finely chopped red onion
4 plum tomatoes cut into (1/2-dice)
1 cup diced (1/2 inch) cucumbers
1 ripe avocado, preferably Haas, pitted, peeled and cut into 1/2 inch dice

Place Quinoa in a medium-sized pan, add the water, and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 10 to 12 minutes, The Quinoa should be translucent. Remove from heat and fluff it with a fork. Transfer the Quinoa to a large bowl and cool to room temperature.

Sprinkle the grains with the salt and pepper and stir, folding from underneath the grains. Fold 4 tablespoons of the lemon juice and the oil. Gently fold in the cilantro and garlic.
Toss the avocado with remaining tablespoon of lemon juice to prevent discoloration.
Fold the corn, onion, tomatoes, cucumbers and avocado into the Quinoa. Adjust the seasonings to taste. Serve at room temperature within 2 hours of preparation.

Emerald City Salad - This is one of Destia’s favorites!
Serves 6-8

2 cups organic wild rice
1 bunch organic kale
1 bunch organic chard
1 red bell pepper
1 yellow pepper
1 fennel bulb
1 bunch green onion
1/2 cup chopped parsley
3/4 cup olive oil
3/4 cup lemon juice
2 teaspoons minced garlic
2 teaspoons salt
1 teaspoon black pepper

Whisk together olive oil, lemon juice, garlic, salt and pepper to make dressing. Cook the rice in ample water. Drain, cool, and toss rice with dressing. Remove tough stems and ribs from greens and chiffonade.

Combine with diced peppers, thinly sliced fennel bulb and chopped green onion. Just before serving, toss veggies with dressed rice.