You can use any combination of slightly steamed, sautéed, or finely chopped raw vegetables on top of gluten-free grain (millet, quinoa or brown rice). Add an avocado on top for extra delicious flavor and also a very good fat for you.

1-2 cups of quinoa (or rice or millet)

1/2 head of broccoli chopped

1 cup chickpeas (optional)

2 grated carrots

1-2 cloves of garlic, diced

1/4 cup ground flaxseeds ( I love flax)

1/4 cup cup hempseeds

1 avocado to put on top

1/2 cup diced oil-cured olives (optional)

Sea salt or Bragg’s to taste

1 tablespoon olive oil or flax oil (optional)

Dash of cayenne OR curry

• On your veggies try for organic when possible

Cook the gluten-free grain first. Use a 2:1 ratio of water to grain in the cooking process. If you are using raw veggies, finely chop them and toss in the grain at the end of cooking while it is still hot. This cooks the veggies a bit, but you do not lose the nutrients. Season and dress to taste.

Some health benefits:

Quinoa: A complete protein, a very good source of magnesium and manganese. Healthy levels of vitamin B2, vitamin E, and dietary fiber. Good source of the minerals iron, phosphorous, cooper and zinc.

Flaxseed: Contains 27 anti-cancer compounds including fiber, pectin, vitaminE and magnesium. Flax is an excellent source of lignans which, converted in the gut to phytosterols. Flaxseed also rich in Omega-3 fatty acids, flax has a soothing and anti-inflammatory effect.

Broccoli: An excellent source of vitamin C, vitamin K, and A as well as folic acid and fiber. Is a good source of phosphorus, potassium, magnesium and the vitamins B6 and E. Also contains glucosinolates, phytochemical with tremendous anticancer effects and the carotenoid lutein. So EAT your Broccoli 🙂

Recipe adapted from: Crazy Sexy Cancer Diet by Kris Carr ~I love that book totally worth reading!