Page 31 - Tracy Anderson Magazine – Summer 2020

Radish
protects QUINOA STUFFED ACORN SQUASH (serves 4) face up, and drizzle with avocado oil or butter, salt and
pepper to taste. Bake in oven for 30 to 35 minutes until
against cancer, you can easily pierce with fork.
boosts immunity, CAULIFLOWER TACOS (serves 4, 10-12 tacos) ½ cup celery, chopped 2. While squash is baking, rinse quinoa in strainer. In
and is an anti- INGREDIENTS large saucepan, add 1 Tbsp oil, 2 tsp garlic, and 1⁄2 cup
inflammatory. INGREDIENTS ½ tsp iodized salt 2 acorn squashes ½ cup fresh parsley, onion. Stir-fry until golden, then add quinoa. Stir-fry on
1 head cauliflower, ½ tsp black pepper 2 Tbsp avocado oil or chopped (plus more for high heat for about 5 minutes, then add broth.
garnish)
chopped into bite-size 10 to 12 small corn tortillas butter (divided) 3. Bring to boil, then lower heat to medium low. Cover
pieces 2 cups red quinoa ½ cup fresh cilantro, and simmer until broth has evaporated and quinoa is
3 Tbsp coconut or “Greener Than Yours” 4 tsp garlic, minced chopped (plus more for soft and fluffy.
sauce
garnish)
*
avocado oil (divided) 4. While quinoa is cooking, take a wok or large frying
pan and add remaining oil, garlic, and onions. Add
1 tsp chili powder ½ cup purple cabbage, 1 cup yellow onion, Juice of ½ lime frozen vegetables and stir-fry for a couple minutes,
shredded
½ tsp ground cumin 3 small radishes, thinly chopped (divided) Salt and pepper to taste then add celery and continue stir-frying for about 10
½ tsp garlic powder sliced 3 cups vegetable broth Red pepper flakes to taste more minutes until they look done and a little charred,
(optional)
browned, and toasted.
2 cups frozen vegetable “Greener Than Yours” 5. Mix in vegetables with quinoa, and add parsley and
mix (corn, peas, carrots) sauce * cilantro. Squeeze over lime juice, and season to taste
CAULIFLOWER with salt, pepper, and red pepper flakes (if using).
1. Preheat oven to 425°F. Line large rimmed baking 6. Stuff acorn squash halves with large scoop of quinoa
sheet with parchment paper. 1. Preheat oven to 400°F. Wash squash and cut in half, mixture. Garnish with parsley and/or cilantro. Enjoy
2. In large bowl, combine cauliflower florets, oil, spices, top to bottom. Remove seeds. Place on a baking sheet, with a bit of “Greener Than Yours” sauce.
and salt and pepper. Toss until cauliflower is fully coated.
3. Transfer to baking sheet and bake for 20 minutes or
until lightly charred and cooked through.
ASSEMBLY
Warm up corn tortillas and place a few florets of
cauliflower on each, top with “Greener Than Yours”
*
sauce , cabbage, and radish.

* See recipe below Cilantro
regulates blood
sugar, lowers
“GREENER THAN YOURS” SAUCE cholesterol, and is
an antibacterial.
Enjoy with eggs, tacos, fries, sandwiches, pasta, salad,
vegetables, everything!

INGREDIENTS 4 large garlic cloves
(4 tsp minced garlic)
1 cup fresh cilantro
½ yellow onion
1 cup fresh parsley
3 Tbsp olive oil
1 / 4 cup mint leaves
Juice of 1 lime
1 Tbsp fresh oregano
2 Tbsp red wine vinegar
1 large jalapeño
(seeds removed) ½ tsp salt
1 ripe avocado ½ tsp pepper

1. In blender, mix all ingredients until smooth and creamy.
Refrigerate. Best used within two weeks.

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