Balance.

So my grandmother suggested I write a post on "balance." How to exercise, but not too much. Drink enough water, but not to the point where you have to pee every fifteen minutes. Eat healthy, but allow yourself some treats. And really, she's right. Health, like life, is all about maintaining a balance.

The following is a recipe I created after taking a TCM nutrition class. It is a "tonic" meaning it will mellow out excesses and replenish deficiencies, depending on what your body needs. I was puzzled for a long time as to what exactly a tonic was. What did it do, how did it work? Well, I've figured it out. They're amphoteric in nature, which means that whichever way your balance is off, too much or too little, the tonic will bring the system back into balance--kind of like putting two equal sized children on a see-saw.

Here is the recipe:

Vitalizing Quinoa-Black Bean Salad

This recipe can be used according to principles of Traditional Chinese Medicine (TCM) to help restore the vitality of the kidney meridian, the source of all energy in the body. The black beans, quinoa, and salt are specific kidney tonics, and the spicy flavor improves circulation. Plus, it’s delicious.

Ingredients

1 cup red quinoa

1 1/2 cup water

1 ½ cup canned black beans, drained

1 teaspoon extra virgin olive oil

2 teaspoons minced fresh jalapenos

¼ teaspoon ground cumin

¼ teaspoon ground coriander

2 tablespoons minced scallions

4 teaspoons lime juice

2 cups diced tomatoes

1 cup diced red bell pepper

1 tablespoon finely chopped fresh cilantro

Black pepper, to taste

Sea salt, to taste

Instructions

1. Rinse the quinoa in a mesh strainer under cool running water. In a saucepan, bring water to boil, add quinoa, cover, and simmer on low heat until all of the water is absorbed and quinoa is tender, about 10-15 minutes. When finished cooking, remove from heat and allow to cool— uncovered—for 15 minutes.

2. In a medium-sized mixing bowl, combine oil, lime juice, cumin, coriander, cilantro and scallions. Fold in beans, tomatoes, bell pepper and jalapeno. Add cooled quinoa, salt and pepper and mix thoroughly. Refrigerate until ready to serve.

3. Optional: garnish with lemon or lime wedges and cilantro springs.

Prep time: 30 minutes

Yield six 8-ounce servings

Copyright 2009, Jessie Carroll, Original recipe

ENJOY!!!