How To Bake Potatoes In An Old Fashioned Pressure Cooker The Quinoa Master Cookbook, A Book Review

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The Quinoa Master Cookbook, A Book Review

You do not have to sell me on quinoa; My son told me for the first time about the benefits of whole grains. By the way, many people advocate that it is a seed and not a grain, but a grain as well.

Thanks to his information I found that the Department of Agricultural Research of our local university is focusing on this grain. Consumption of this modern food is the fastest growing in the world. University agriculture officials believe that Palouse Hills in areas rich in nutrients and free of fat are good for the product. Their research on more than a thousand quinoa varieties found that the Columbia plateau of eastern Washington has a favorable microclimate for grain.

But I was personally interested in this product because of my many health problems, including type 2 diabetes, obesity, high cholesterol, high blood pressure and high triglycerides. Since I have been using quinoa for the past 3 months combined with increasing exercise, I have lost a total of twenty pounds. During that time my blood pressure dropped and my fasting blood glucose measure dropped from an average of 140 to 90. In addition, I can drop insulin from forty-five to twenty-eight units. Hopefully at this rate I could have diabetes this year!

And so I’m happy to get this cookbook. There are many useful recipes with easy-to-understand instructions. One of my favorite recipes in Entrance and side The portion is Quinoa Coconut Cauliflower Curry.

Ingredients for that dish include 1 cup quinoa. 2 cups coconut milk, 1 teaspoon noodles, 1 teaspoon ginger, half a cup of raisins, half a cup of cashew nuts and 2 cups of cauliflower. For preparation, it is recommended to mix quinoa with coconut milk, ginger, curry powder and cauliflower. Place over medium heat in a pan with a lid. Add water if it is dry. When the quinoa absorbs the liquid and becomes soft, turn off the heat, stir in the raisins and cashew nuts and add salt to taste.

The authors have divided this cookbook into the following sections: Introduction, Basic Tips When Cooking Quinoa, Breakfast, Salad, Entrance and Side, and Desserts. One of my favorites from Breakfast The section is Cranberry Orange Quinoa Muffins. Favorite from Lettuce Part is the Quinoa Tuna Salad with Grapes.

My only advice is to give the book to a copy editor and resubmit it for publication. There were some grammatical errors, omitted words, and a few step-by-step recipes omitted: French fries. But in general it is a complete book of quinoa recipes that are useful, tasty and healthy.

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