Earlier this summer, I meandered Capitol Hill and discovered several antique sales while on my way to Volunteer Park. I'm a sucker for antiques and discovered these wonderful bronze pots and chandelier crystals. While each piece glistened under the summer sun, for five dollars I walked away with a handful of treasures.
My new trinkets reminded me of my yoga travels in India. At my yoga school, the chefs served us warm water in copper pots with the theory that we would consume the nutrients from the pot. Inspired by the white flowers and my new antiques, I felt like I wanted to make something with quinoa, a historic dish, but with a Mediterranean flare.
Tabouli is perfect for summer as it's light yet hearty and cool and refreshing. Quinoa tabouli balances the macronutrients with the dense carbohydrate and protein of the quinoa and the healthy fats from the olive oil. Combined with fresh herbs and lemon juice, it's a way to kickstart your health alongside with consuming more fiber. Fiber helps us eliminate the toxins of the body.
The universe is energetically shaky, and we need to get grounded. Humans can ground himself or herself through the foods that he or she consumes. This would include ancient grains and plants, especially root vegetables. Most people are spending too much time in their head, floating away from Planet Earth like a balloon. Their feet are not on the ground.
"In order to fly, you must start on the ground."
Elizabeth Rae Kovar M.A. is Author of her memoir, Finding Om and is a Fitness Trainer, Yogi, Reiki Master, Presenter and Lover of Life. To view her portfolio please visit www.elizabethkovar.com