The Acid Watcher Cookbook by Jonathan Aviv & Samara Kaufman Aviv

Author:Jonathan Aviv & Samara Kaufman Aviv
Language: eng
Format: epub
Publisher: Hay House
Published: 2019-08-21T16:00:00+00:00

KITCHEN NOTE Asafetida is a spice extracted from a fennel-like plant in the mountains of Afghanistan and an ubiquitous flavor enhancer in vegetarian dishes. The spice has an uninviting odor, which recedes completely in the heat of cooking, and acquires a subtle flavor reminiscent of sautéed onion and garlic.

QUINOA TABBOULEH

SERVES 2

Prep and Cook Time: 35 minutes

85g white quinoa, rinsed

½ teaspoon finely ground Celtic salt

2 teaspoons lemon zest

130g chopped cucumber

75g quartered cherry tomatoes

5g chopped fresh parsley

1 teaspoon olive oil

1 teaspoon ground sumac

This protein- and fiber-rich Mediterranean classic is traditionally made with lemon juice and raw spring onion, which are both bothersome to the Acid Watcher. Here we’ve made fresh parsley the star and replaced acidic lemon juice with its more alkaline counterpart, lemon zest. If you’re on the Maintenance Phase of the diet, you will greatly enjoy the addition of fresh tomato!

In a small saucepan, combine the quinoa and 180ml of water. Over high heat, bring the water to a boil. Immediately cover with a tight-fitting lid, and reduce the heat to the lowest setting. Cook for about 12 minutes, or until all of the liquid has been absorbed. Leaving the lid on, remove the saucepan from the heat and let it rest for 3 minutes.

Transfer the cooked quinoa to a large bowl, and add ¼ teaspoon of the salt and the lemon zest. Stir to allow the steam to escape, then let cool for 5 minutes.

To the cooled quinoa, add the cucumber, tomato, parsley, olive oil, sumac, and the remaining ¼ teaspoon salt. Stir to combine. Serve immediately. Leftovers may be covered and stored in the fridge for up to 2 days.

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