In honor of tomorrow's full moon, which will be very close to the earth and undergoing an eclipse, I invite you to simplify your diet.
Choose foods that gently cleanse the blood, like cilantro.
Focus on foods that support immunity, like cinnamon and garlic.
This shift, which you can make for 3 days, will set you on a good path to be well all winter long.
Here is a recipe to inspire you.
Quinoa Black Bean Bowl with Avocado Sauce
For the quinoa bowl:
2 sweet potatoes
2 tablespoons olive oil
1 teaspoon each: cumin and cinnamon
salt and pepper to taste
1 cup cooked black beans* (or 1 can black beans, rinsed and drained – I like Eden organics)
1 packed cup arugula
1 1/2 cups cooked quinoa
For the sauce:
One ripe avocado
4 tablespoons tahini
½ cup water
1 cup cilantro leaves and stems
1 small clove of garlic
½ teaspoon salt
*To cook the black beans:
I like to do this after dinner to prepare for the next day's meal.
In a stockpot, place 1 cup of beans in 5 cups of boiling water; boil for 2–3 minutes, cover and set aside overnight.
The next day, most of the indigestible sugars will have dissolved into the soaking water.
Drain, and then rinse the beans thoroughly before cooking.
Cook dry beans for 50 minutes, skimming off any foam that rises to the top.
To prepare the bowl:
Preheat the oven to 400 degrees.
Peel the sweet potatoes and chop into bite-sized pieces. Sprinkle with spices and toss with olive oil.
Roast for 10 minutes, stir, and roast for another 10-15 minutes.
Meanwhile, take 1 cup quinoa, rinse it well, and cook it in 2 cups of water in a small stock pot.
Bring to a boil, reduce to low, and cook, covered, for 15 minutes or until all water is consumed.
Add 1/2 teaspoon of salt as it cooks.
Then, pulse all the dressing ingredients in a food processor / blender until smooth.
Toss the beans, quinoa, arugula, and sweet potatoes with the dressing. Enjoy!