Chef Wendell: Go green this spring

INDIANAPOLIS (WISH) – Chlorophyll, the green pigment in plants, increases blood-cell production, improves oxygenation, detoxification and circulation. Greens also contain lutein, a phytochemical that helps reduce the risk of cataracts and age-related macular degeneration.

Adding green foods to your diet year round can significantly benefit your health. To green-up for Gr8 Health, enjoy broccoli, kale, spinach, arugula, watercress, herbs, bok choy, kiwifruit, avocados, green apples and grapes, lime, asparagus, pistachios, green lentils, and pumpkin seeds.

I’m frequently asked where I get my protein. Well, the quinoa in the lemony dish is jammed packed with muscle building protein. Quinoa provides me all I need.

Check this out: Fibrous “Quinoa may very well be a bodybuilding super food because not only is it high in protein but the protein it contains is complete protein, which means it actually has all nine of the essential amino acids. The Inca warriors depended on quinoa to help increase their strength and stamina. This may be due to its high content of the amino acid lysine which is needed for muscle repair and growth. Quinoa is a good food source for manganese, phosphorus, magnesium, folate, riboflavin, copper and iron.”http://www.trulyhuge.com/bodybuilding-quinoa.htmlSpring Quinoa Primavera

One cup dry quinoa yields 3 cups cooked or 6 (½-cup) servings

1 large carrot peeled and julienned (Use a box grater)

1 Tbsp. coconut oil

1 washed leek, trimmed and sliced into rounds

3 minced garlic cloves

½ bunch of trimmed fresh asparagus

1 cup frozen or fresh peas

¾ cup of slivered basil leaves

¼ cup oil-packed sun-dried tomatoes, julienned

1 Tbsp. fresh lemon juice

1 Tbsp. grated lemon zest

Himalayan salt and black pepper to taste

• Cook quinoa-how much depends on your appetite. (Tastes great cold, too)

• Peel and julienne the carrots. Wash the leek and asparagus.

• Add oil to a large skillet or wok, and preheat over medium.

• Add sliced leek, asparagus, carrot, sun-dried tomato and garlic and sauté for 1 minute.

• Add a couple pinches of salt and several grounds of pepper.

• Finally, stir in the peas and cook until heated throughout.

• Add the cooked quinoa, lemon juice and gently blend.

• Top with basil leaves Chefwendell.com