I Eat Green

Guest: Veronica Gordon

Veronica Gordon runs the only Vegetarian, Vegan and Raw food restaurant in Puerto Viejo (a small town on the Caribbean Coast) called Veronica's Place.  Her parents were naturalists, and she grew up learning about medicinal remedies using fresh herbs, fruits and vegetables to help cure allergies and sickness. She will share some of her family's home remedies, which have been passed down from generation to generation.

Today's Recipe: Quinoa Saffron Primavera

Serves 8 - preheat oven to 350

1 Beet, peeled and cut into small cubes

1 onion, chopped

1 teaspoon Saffron threads

½ t. salt

2 Carrots, cut into small pieces

½ head of broccoli, cut into flowerets

1 bunch Swiss chard, chopped into thin strips

2 Leeks, bottom and tops discarded, chop white and pale green section

4 oz mushrooms, sliced

Olive oil

1 t. salt

¼ cup chopped Fresh herbs, rosemary, tarragon, mint

1 cup Quinoa

2 Tbs. Chopped parsley

¼ cup toasted almonds (optional)

In glass casserole pan, roast beets with a little olive oil and salt in a 375 degree oven, until soft.

Rinse Quinoa and Drain. Sauté onions in sauce pan for 5 minutes, until translucent Add 1 ½  cups of boiling water, ½ t. salt and saffron threads. Add Quinoa, reduce heat to simmer, and cook for 20 minutes, until liquid is absorbed. Fluff with fork

In large skillet, sauté carrots and leeks. When soft, add broccoli and Swiss chard, and cook for 5 minutes.

Add mushrooms and sauté until soft. Add salt and pepper to taste, and any fresh herbs you would like. Add cooked Quinoa, roasted beets and almonds.

Garnish with fresh chopped parsley.