Giving Barbara a Big Hug and a Bowl of Moroccan Carrots and Couscous

Many of you probably know Barbara of the wonderful Winos and Foodies. If so, then you know that for the last two years, she has hosted A Taste of Yellow, a food blogging event featuring yellow foods, to celebrate her survival of cancer and to raise awareness of the Lance Armstrong Foundation.

Sadly Barbara's cancer has returned, and she is currently undergoing another round of chemotherapy. Her dear friends, Bron of Bron Marshall and Ilva of Lucullian Delights, have organized a secret blog event in Barbara's honor so that we might all give her a "big virtual hug," and post some recipes that she might find enjoyable right now.

Barbara has been craving fresh Asian and Moroccan flavors, so I created this Moroccan Carrots and Couscous dish for her. Carrots are powerhouses of beta carotene, an antioxidant that may lower your risk of cancer, as well as lutein, which promotes ocular health. The dish also contains ginger, mint, and fennel seeds, all proven to help alleviate nausea.

Since I created this dish with Barbara in mind, I avoided sweet flavors and kept things salty and savory. However, if you'd like, you could toss in some golden raisins or drizzle the servings with some honey.



After it rained the other morning, a glorious rainbow briefly filled the sky. A symbol of peace, hope, and safe travels, a rainbow seems just right to send Barbara's way.

Moroccan Carrots and Couscous
Makes 2 main or 4 side servings
Print recipe only here.

1 pound carrots, trimmed, peeled, and sliced on the diagonal
2 teaspoons olive oil
1/4 teaspoon cayenne pepper
salt, to taste

1 tablespoon lemon juice
1/4 teaspoon lemon zest (about half a small lemon)
2 teaspoons extra virgin olive oil
2 teaspoons minced fresh ginger

1/2 cup dry couscous
1 cup water
1/2 teaspoon fennel seeds
2 tablespoons pine nuts
a generous sprinkling of salt
6-8 large mint leaves, thinly sliced

Preheat oven to 400 degrees F.

Place sliced carrots in a large bowl. In a small bowl, whisk 2 teaspoons olive oil, cayenne pepper, and salt; pour over carrots and toss until coated. Place carrots in a single layer on a baking sheet. Cook uncovered for 15-20 minutes, or until carrots are tender yet crisp and have a few brown spots.

In a small bowl, whisk lemon juice, lemon zest, olive oil, and ginger; set aside.

In a small dry skillet over medium, toast fennel seeds and pine nuts for 1-2 minutes, or until lightly golden and aromatic; set aside.

Place couscous and water in a microwavable bowl; cook on high for 1 minute. Rest on counter top for 5 minutes, then fluff with a fork. Stir in toasted fennel seeds and pine nuts, and season with salt. Stir in mint.

Place couscous in a serving bowl, top with roasted carrots, and drizzle with the lemon-olive oil dressing. Season to taste with salt, and garnish with additional mint, if desired.



You might also like these cancer-fighting dishes:

Winter Jewel Fruit Salad




Wild Arugula and Blood Orange Salad with Prosciutto




Mediterranean Wheatberry Salad with Lentils and Chickpeas

Breakfast Quinoa, Canyons, and Bears, Oh My!

Four years ago Jeff and I took a memorable road trip through New Mexico and Arizona on the way to the Grand Canyon. I don't know what I loved more, the awe-inspiring landscapes or the outstanding cuisine we enjoyed along the way.

Of all the meals we savored, breakfasts were the most memorable. We had spicy veggie burritos, creamy skillet eggs with chiles, and crunchy blue corn French toast; each morning got better and better.

One morning we rose extra early to go for a hike. We drove to a trail on the outskirts of Flagstaff -- a small yet vibrant college town with great bookstores, niche restaurants, and lots of students wearing hemp clothing. After a grueling hike in which we encountered brown bears and fossil remains (alright, maybe not bears, but we did see several freakishly large squirrels), we made it back to town famished.

We hit the first breakfast spot we found. An enticing aroma of freshly roasted coffee lured us straight into the front door of Macy's European Coffeehouse, Bakery & Vegetarian Restaurant, a quirky eatery offering a delicious array of healthful vegetarian dishes.

Despite my gnawing hunger, in typical fashion, I couldn't decide what to order. As I was debating, a groggy voice behind me said, "Get the breakfast couscous. It's the best thing here." I turned around, and the voice came from a young guy who had an eerie resemblance to Leo from That '70's Show, with long hair and John Lennon glasses.

"Really? I was thinking of getting the steamed eggs," I replied. "Oh, yeah. The steamed eggs. Those are like the best thing here." He wasn't helping. Thinking quickly before we went into hypoglycemic shock, Jeff ordered both the couscous and the steamed eggs for us to share.

As we were leaving, I noticed another guy eating something that looked like a burrito. I said, "Hey, that looks good, what is it?" He replied, "The breakfast burrito. It's the best thing here, man."

Since this is a high-protein, high-fiber breakfast that is great for a post-hike boost, I'm sending it to Suganya of the beautiful Tasty Palettes who would like your healthy breakfast ideas for this month's Weekend Breakfast Blogging.

Though Macy's used couscous with apricots, raisins, and almonds, feel free to substitute any dried fruits and nuts you prefer. Since I love, "the super grain," quinoa, which is higher in protein, I often use it instead of couscous. My current favorite combination is dried cherries, raisins, and pecans, but I also recommend dried cranberries, raisins, and pistachios.


Breakfast Quinoa with Dried Cherries, Raisins, and Pecans
Makes 2 main or 4 side servings
Yields about 2 1/2- 3 cups
Print recipe only here.

1/2 cup dry quinoa, rinsed
1 1/4 cup boiling water
1 tablespoon Smart Balance light buttery spread, melted
1 tablespoon brown sugar
1/4 teaspoon pinch of salt
1/4 teaspoon ground cinnamon
1/4 teaspoon pure vanilla extract
1/8 cup dried cherries
1/8 cup mixed raisins
1/4 cup pecans, lightly toasted

To toast the pecans, place in a small, dry skillet over medium heat. Shake the pan handle in a back-and-forth a few times for about 2 minutes, or until nuts are lightly toasted and fragrant.

In a small, heavy bottomed sauce pan, bring water to a boil. Pour the uncooked quinoa in a fine-mesh sieve; rinse and drain. (This helps remove some slight natural bitterness from the grains). Add the rinsed quinoa to the sauce pan, bring to a boil, then cover and reduce to a simmer for about 15 minutes, or until the quinoa absorbs the water, puffs up, and turns translucent. If the water has evaporated before the quinoa is cooked, just add a bit more water. They should maintain a slight crunch when cooked.

Meanwhile, in a small pan over medium-low heat, add butter, brown sugar, salt, cinnamon, and vanilla. Stir until melted. Pour over cooked quinoa, and add dried fruit and nuts. Toss until combined. Serve hot or at room temperature.

You might also like these other healthy breakfasts:

• Heuvos Rancheros with Salsa Verde (egg whites can be substituted)
• Potato, Pepper, and Onion Frittata (egg whites can be substituted)
• Ginger-y Cranberry Walnut Scones (Heart-Healthy & Low Fat!)
• Honeyed Orange Ginger Muffins, Quat Optional

Finally, be sure to check out Ann's delicious Breakfast Couscous and Michelle's Warm Quinoa Breakfast Cereal.


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