This is the first in a series of recipes I’ll be doing that will be provided to me by the Cancer Treatment Centers of America. I’ve mentioned before that I met a group of folks with this organization when they were in Denver doing a cooking demonstration at Whole Foods while in town for the Susan G. Komen annual Race for the Cure. I was impressed with their whole body focus of healing for people dealing with cancer and chemotherapy and that included a diet that was not only super healthy but super delicious too. They won me over with Kale Pesto and sealed the deal with this Red Quinoa Chipotle Lime Salad with Roasted Corn and Avocado. So good…but what was with those itty bitty cups for samples huh? I do believe I asked for
I immediately bought some red quinoa at Whole Foods (if you can’t find it, certainly substitute the plain old ordinary variety) but that’s about as far as it went. Every time I had the urge to make it I was missing something. I will substitute often when making a recipe but these components were all critical. What do you use in place of cilantro or avocado anyhow? See?
If you read my post last week, you know that my youngest daughter Lauren has been diagnosed with breast cancer. A week later we know that the first test to see if it’s genetic came back negative; she will be doing one more to confirm that result but this is great news, as Lauren said, ‘It means I get to keep ‘my girls!’ She is also delaying a trip to North Carolina where she was born to get treatment started sooner; it’s Stage 2 and while a week or two shouldn’t make a big difference I think everyone who loves her is glad to just see her get started on the road to mending; trips can wait.
Despite all of the tests and scans and more information than one can almost absorb, one decision she did make was to cut off her gorgeous long hair and get a shorter look in anticipation of losing it after chemo starts. I’ve always said her hair is model gorgeous, long, thick, just the right amount of curl and everyone knew how hard this was going to be.
So, we made it a celebration; her sisters Emily and Maddison along with friends and co-workers gathered in the salon with brownies, cookies, champagne, flowers and balloons and we made a big damn deal of it. She had up to 10 people at the station of her hairdresser Jenny watching it come off, from that almost painful first cut to watching her get it dried and styled. She was absolutely valiant. You know it was hard but she still laughed and kidded with everyone and her keeping it together helped all of us do the same. And you know what? EVERYONE loved this look. It brings an element of sophistication to her style that was unexpected but is so stunning. But seriously, with that face, what could look bad, am I right?
Of special meaning was seeing the kids she has babysat for since she was thirteen; Calli, Lexi and Jimmy Ringsby. The kids took the news hard and it was as good for them to see Lauren as it was for her to be with them.
The kids and their mom Joanna spent hours making a whole bag of pink bead bracelets that they handed out to everyone there; the rest they gave to Lauren to give to other friends in support of this journey. They created unique ones just for Lauren; the ones you see above with white crosses; mom said it was like a sweatshop cranking these out the night before but we’re all so grateful for this special effort. They also created the hashtag #WaunStrong for her to keep track of messages via social media. What? Who? Why? Well…when the Ringsby’s oldest daughter Calli (2nd from right in photo) started to talk, she called Lauren ‘Waun’ and it just seemed perfect to bring that back around; the Ringsby’s have been a big part of Lauren’s life and their support of her now is especially heartfelt and welcome. We all want to help keep #WaunStrong so I’ve decided to christen this effort of providing her love, support and good nutritious foods as Waunstrong Wednesday! I hope you will join me each week to provide constant loving support and encouragement and I promise to provide you with some great food. Deal?
I have to mention how amazing Blondie’s hair salon in Bonnie Brae was. If you’re in Denver, go there. Period. To a person they were kind and helpful and I simply can not imagine anywhere else that would have made us feel as if our party was not as obtrusive as I know we must have been! Jenny? Your talent, patience, generosity and kindness will not be forgotten. Nor will your pink hair. Proof? I have an appointment with you next month! Whitney and Joe? So sweet, so helpful, really, all of you were such a big part of this day being so positive for Lauren and I can not thank you enough. Tell your boss I said so.
We kept the party going with a trip to Pink’s Clothing Boutique next door for some fashionista moments. The owner’s daughter is going through a health crisis of her own so we bonded and she was so generous, giving Lauren an adorable sweater she coveted. We finished the day at Margs in Cherry Creek with some…you guessed it…margaritas! I know this is just one step on the road to many but my heart was so full when I got an email from Lauren the next morning, ‘Mom, yesterday was such a great day.’ I promise you sweetie, there will be many, many more.
I made this quinoa for our dinner last night and it is not only delicious and flavorful, but it’s loaded with many different types of nutrients. Though quinoa is generally thought of as a grain, contrary to popular belief, it is actually seeds. Quinoa has an abundant source of protein, fiber, iron, magnesium, calcium, and phosphorus. For those that are vegan or lactose intolerant, this can help with meeting daily calcium needs. Avocados, which are present in this recipe, are full of fiber and contain a healthy type of fat called monounsaturated fat, which does not clog arteries like saturated fat does. They are also a higher containing source of potassium than a banana, are rich in B vitamins, vitamin K, and vitamin E. Try eating this with lunch or dinner as a side or even as your main entrée. It is so good that I hesitate promoting how good it is for you for fear that would cloud your opinion. Try it yourself; you’ll see.
Since this is quinoa and I’m sure I pronounced it wrong for a year or more, I can’t help but wonder if I’m alone. If you’re ever in a social situation where you need to be all fancy pants and want to come off more Don Juan than “ermahgerd” Eat24 has prepared a list of 10 commonly mispronounced food items that I thought I would share. I learned something today too!
- Quinoa: Pronounced: keen-wah
The new king of the grains demands proper pronunciation.
- Pho: Pronounced: fəʊ or fuh
Regardless of how you pronounce it, this soup contains the cure for just about everything.
- Quesadilla: Pronounced: key-suh-dee-uh
Yes Napoleon Dynamite is hilarious, but its lessons on pronunciation are awful.
- Gyro: Pronounced : yee-row or zheer-oh
You’re a hero if you were getting this right.
- Sriracha: Pronounced: shree-ra-cha (According to the official Sriracha website)
Use tact when addressing the boss of sauces.
- Beignet: Pronounced: ben-yay
As Django would say, “The “G” is silent”.
- Chipotle: Pronounced: chi-poht-ley
Smokey smoked jalapeños that is as fun to pronounce as it is to eat.
- Espresso: Pronounced: e-spres-oh
Yes it does give you energy but don’t you dare say expresso.
- Gnocchi: Pronounced: nyawk-kee
Saying “That Potato Pasta” just isn’t fancy enough.
- Bruschetta: Pronounced: broo-sket-ah
The Italian appetizer that is not a brush.
- Mascarpone: Pronounced mas-car-po-neh
OK, this is my addition. Look at it closely. There is NO Mars anywhere to be seen!
Thanks for stopping by; Lauren has been encouraged by all of the tweets and comments supporting her. This truly is a time when the love and support of friends, family AND strangers means so very much. #WaunStrong!
- 2 & 1/2 cups water
- 8 ozs red quinoa
- 1/4 cup fresh lime juice
- 1-2 Tbsp chipotle in adobo sauce (the recipe from CCA says to use sauce only but that would have taken several cans to achieve; I simply put the peppers in a small processor and mixed with the olive oil and lime juice)
- 1/4 cup extra virgin olive oil
- 1 tsp kosher salt
- 1 bunch scallions, sliced thinly
- 1/2 bunch fresh cilantro,cleaned, chopped
- 1 cup roasted corn (If in summer, I would have roasted on grill but I actually thawed and drained some frozen corn, tossed with a bit of olive oil and roasted the kernels under the broiler for 3-4 minutes)
- 1-2 Roma tomatoes, seeded and diced
- 1 -2 avocados, diced (firm avocados work best)
- juice from 1/2 lime (to coat avocado)
- Bring water to a boil, stir in red quinoa.
- Reduce to a simmer and cover for about 15 minutes, or until liquid is gone.
- Cool quinoa quickly.
- Slowly whisk olive oil into lime juice and adobo sauce until well-blended.
- Adjust flavor with salt.
- Add chipotle lime dressing to red quinoa and mix well.
- Dice avocado and coat with lime juice to prevent browning.
- Gently stir in avocado and remaining ingredients and mix well.
- Chill before serving.
Nutrition Information per Serving: Calories - 172 Protein - 4g Fat - 8.3g Sat Fat - .9g Cholesterol - 0 Carbohydrate - 23g Sodium - 152mg Fiber - 2.8g