yourhealthharmony

Nutrition for Body and Soul

Food 4 Thought!

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XO!

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2017

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Food 4 Thought

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You’re in Charge of YOU!

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Treasured Friends and Fabulous Food!

How many of you have a special buddy that you have known since grammar school..?  Maybe you go for 6 months without seeing them…but pick right up where you left off!  A comfortable, no work kind of relationship!!  I got together with Val and our mom’s the other day!  Val and I have been buddies since 6th grade, we have one of those special friendships!  And I treasure that!  She invited our mom’s to join us for lunch that day.  They hadn’t seen each other in a while!  So much fun!  We are so lucky to still have our mom’s! Val made an incredible lunch which I will share with you!

First of all she made Sweet & Savory Melon with a Balsamic Glaze..

8 thin slices of prosciutto, cut in half

1 cantaloupe, peeled and cut into balls or cubes

16 water-packed mozzarella balls

8 wooden skewers (or tooth picks, for appetizers)

Basil leaves for garnish

1 cup good-quality balsamic vinegar

**Fold the prosciutto, accordion-style, into a small square.  Then place melon, prosciutto, and mozzarella on skewers or tooth picks, adding basil leaves in between as desired!

**Pour balsamic vinegar into a small saucepan.  Bring to a boil and reduce to a simmer.  Simmer until it is reduced to about 1/4 cup, 10-15 minutes.  Remove from heat and cool.  Drizzle desired amount over skewers.  Serve immediately.  Refrigerate any leftovers.  The balsamic reduction would be really good on grilled veggies too!!!

Then Val made a Quinoa and Kale Salad that was awesome!

1 cup quinoa

1 can (15 oz.) garbanzo beans, drained and rinsed

1 cup grape or cherry tomatoes, halved

1 cup diced cucumber

1 cup crumbled feta cheese

1/4 cup finely chopped shallots

2 T. red wine vinegar

1/4 cup fresh lemon juice

2 tsp. honey

1 tsp. salt

1/2 tsp. freshly ground pepper1/2 cup extra virgin olive oil

3 cups baby kale, roughly chopped … she used regular organic, and it was great, a little more crunch!

1/4 cup pine nuts, toasted if desired!

**Cook quinoa according to package directions (make sure to rinse thoroughly before cooking).  Drain off any excess cooking liquid and cool completely.  When I make quinoa, I like to make extra, then I have it in the fridge to add into other dishes, such as grilled veggies!  Transfer to a large bowl and add garbanzo beans, tomatoes, cucumber, feta and shallots.

**In a separate bowl, whisk together red wine vinegar, lemon juice, honey, salt and pepper.  Slowly add olive oil, whisking as you go.  Pour over the quinoa mixture.  Then add chopped kale, tossing until combined.  Top with toasted pine nuts and serve immediately.  Refrigerate any leftovers.  Speaking of leftovers….Val’s husband loved it!!  By the way…Happy Anniversary #34 to the two of you!

This was so good, I had 2 helpings!!!

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Thank you Val for such a special visit and fabulous lunch!!

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Hug Someone Today…and Make a Difference!!

Hug someone today!  It’s good medicine for all involved! xx

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Food4Thought!!!!

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Thought For The Day!!!

To the World you may be one person….

BUT

To one person you may be the world!!!

Food 4 Thought!!

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