WHAT ARE YOU DOING FOR YOU IN 2019?
• 1/2 cup uncooked quinoa • 1 cup vegetable broth • 1 small onion, diced • 1 tbsp vegetable oil • 1 tbsp red wine vinegar • 2 tbsp soy sauce • 1 tsp smoked paprika For the Sauce: • 1 (28 oz) can tomato puree • 1 tbsp maple syrup • 1 1/2 tsp red wine vinegar
• 1 head of green cabbage For the Filling • 3/4 cup brown lentils • 3 cups water QUINOA & LENTIL CABBAGE ROLLS
May marks the fifth monthly step in our challenge towards a healthier you in 2019. We have proposed adding something positive to your life each month: January: Increase your water intake February: Love yourself first March: Nourish your gratitude attitude April: Spend time outdoors In May, we propose that you stop and take time to smell the flowers. Give yourself a break, literally and figuratively. In our hectic, often chaotic world of multitasking work and family life, we often move so fast, we are left feeling as if we’ve done nothing well. So next time you find yourself lost in busyland, just slow your roll. Stop, and pay attention to your breathing. Stop, and be more present to everyone and everything around you for that moment. Stop, and acknowledge what you’ve just accomplished so far and know that it is good enough for this moment. Stop, and allow your soul to catch up to your body.
Begin boiling the cabbage in 3 in of water until the leaves peel off easily (about 20 min). When done, allow them to cool. While cabbage is simmering, bring lentils to a boil in a separate small saucepan. Lower heat and allow to simmer for 35 minutes, adding water to the pot as needed. Drain any excess liquid. While lentils simmer, place broth into another saucepan, add quinoa, and bring to a boil. Let simmer for 20 min until all of the water is absorbed (about 20 min). Cook onion with oil in a large skillet over medium heat until soft and translucent (about 5 min). Add 1 1/2 cups of the cooked lentils and 1 cup of the cooked quinoa, along with red wine vinegar, soy sauce, smoked paprika, salt, and pepper to taste. Make sure ingredients are mixed before removing from heat. Preheat the oven to 350°. Stir all sauce ingredients together in a small bowl, then distribute about 1/2 cup of the sauce into the bottom of 9 x 9 inch baking dish. After peeling leaves off of the cabbage head, roll about 3-4 tbsp of filling into the center of each leaf until all filling is used. Place each roll into the baking dish. Spoon remaining sauce over the rolls, cover and bake for 1 hour. Let the rolls cool before serving.
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