EAT CLEAN. LIVE WELL. © 2014 Terry Walters | Summer

BLACK AND RED QUINOA ARE SURPRISINGLY DIFFERENT FROM THEIR IVORY COUNTERPART. I love them as much for their nuttier taste and crunchier texture as I do for their visual beauty. I believe that food should nourish all of our senses and multi-colored quinoas definitely deliver.


1 cup black or tri-colored quinoa
2 cups water
1⁄4 teaspoon sea salt plus a pinch (for cooking quinoa)
4 cups thinly sliced green cabbage
1 carrot, sliced into thin rounds
5 radishes, thinly sliced
3 scallions, chopped
2 tablespoons mustard seeds
1⁄4 cup olive oil
1 tablespoon plus 1 teaspoon ume plum vinegar
1 teaspoon coconut sugar
Zest and juice of 1/2 lemon
Freshly ground black pepper
1 1⁄2 cups halved cherry tomatoes
1⁄4 cup toasted sunflower seeds
1⁄4 cup chopped fresh parsley or cilantro


Place quinoa in rice cooker or pot with water and pinch of salt. Bring to boil, reduce heat and simmer covered until quinoa is tender and water is absorbed. Remove from heat and cool slightly before fluffing.

Place cabbage in large mixing bowl and sprinkle evenly with salt. Firmly massage cabbage until it breaks down and softens (will reduce to about ½ original quantity). Add carrot, scallions and radishes and toss. Fold in quinoa and set aside.

In small skillet over medium heat, dry roast mustard seeds until light brown and just starting to pop. Remove from heat and add olive oil, ume plum vinegar, coconut sugar, lemon juice, zest, and pepper flakes. Whisk dressing and pour over salad. Toss to coat, fold in tomatoes, sunflower seeds and fresh parsley and serve.

Serves 6

© 2014 Terry Walters


Download PDFCLEAN FOOD, revised edition | Winter | Page 269

THIS STUFFING FEATURES RICE BREAD, which is slightly heavier than other breads and has a sourness similar to sourdough. Rice bread also has no gluten, making it perfect for the wheat-sensitive members of my family. Look for rice bread in the freezer section of your natural foods store. For an extra-special presentation, roast a hubbard squash, fill it with the stuffing and bake. To serve, scoop out the stuffing along with some squash.


3 tablespoons extra virgin olive oil
1 large yellow onion, diced
5 stalks celery, diced
1⁄2 pound cremini mushrooms, diced
1⁄2 cup diced dried apples
2 tablespoons chopped fresh rosemary
2 tablespoons dried parsley
2 1⁄2 cups cooked chestnuts, diced
6 slices brown rice bread, cut into 1/2-inch cubes and toasted
1⁄2 cup vegetable stock
1 cup tamari
2 tablespoons mirin
Freshly ground black pepper
1 roasted butternut squash, optional
1⁄2 cup toasted slivered almonds
Chopped fresh parsley for garnish


Preheat oven to 400°F.

In large Dutch oven over medium heat, sauté onion in olive oil until soft. Add celery, mushrooms, apples, rosemary and dried parsley and sauté 4 minutes. Fold in chestnuts and toasted bread cubes and remove from heat.

In small bowl, whisk together stock, tamari and mirin. Drizzle over stuffing mixture to evenly soak. Season with pepper to taste and gently fold to combine all ingredients. Place in large casserole or stuff into roasted winter squash and bake 25 minutes until top is lightly toasted.

Remove from oven, top with almonds and fresh parsley and serve.

Serves 6

© 2012 Terry Walters


My children would eat burritos for breakfast, lunch and dinner if I let them. We fill them with a variety of clean ingredients (even leftovers!), but I wanted a healthier alternative to all of those tortillas. When I presented collard greens as wrappers, I got some curious looks. After that first taste, they were sold!


1 cup short grain brown rice
2 cups water
1 thumb-size piece kombu
6 medium collard green leaves
1 large leek
2 cups shiitake mushrooms
1 tablespoon extra virgin olive oil
1 tablespoon tamari
1 cup julienned carrots
1 cup julienned daikon
1 avocado, peeled, pitted and sliced


3 tablespoons tamari
1 teaspoon grated fresh ginger
1 teaspoon toasted or hot sesame oil
1 teaspoon brown rice vinegar
1 teaspoon toasted sesame seeds


Place rice and kombu in medium pot or rice cooker. Bring to boil, reduce heat and simmer covered until liquid is absorbed (about 30 minutes). Remove from heat, remove and discard kombu and set cooked rice aside. In small bowl, whisk together all dipping sauce ingredients and set aside.


In medium pot, bring 3 inches water to boil. Turn off heat and one at a time, holding the collard leaves by their stems, submerge leaves in boiling water for 3-5 seconds each (or until just bright green), and set aside. Repeat until all greens are lightly blanched.

Cut leek in half length-wise and then into ½-inch half-circles. Remove and discard stems from mushrooms and slice caps into strips. In large cast-iron skillet over medium heat, sauté leeks and shiitake mushrooms in olive oil until soft (about 5 minutes). Add tamari and stir. Add carrots and daikon and continue sautéing. If ingredients stick, deglaze pan by adding 1 tablespoon water at a time as needed. When carrots are just soft and bright orange, remove from heat and set aside.

Place one collard green on cutting board, and spread a heaping tablespoon of brown rice across the widest part of the leaf, leaving ½-inch clean along each edge. Top with a small scoop of mushroom mixture and then with a slice of avocado. Roll collard leaf sushi-roll style by folding sides of leaf in first, and then rolling the rest of the leaf towards the stem to enclose stuffing. Cut off and discard remaining stem. Continue assembly until all ingredients are used. Serve with dipping sauce.

MAKES 6 rolls

© 2013 Terry WaltersDownload PDF