The Glorious Gluten Free Grain Cake

Hippocrates Stated "Let your medicine be your food and your food, your medicine."

Try making these grain cakes. They are delicious and packed with nutrition.

Ingredients:

1/2 Cup Red and 1/2 Cup White Quinoa

1 Cup Brown Rice

1 Quart Organic Chicken Broth

2 Organic Eggs

1 Medium Onion

2 Cloves of Garlic

Sea Salt

Pepper

Cayenne

Olive Oil

Earth Balance

Topping of your choice.

I used mango salsa with a drop of sour cream.

Start with 2 cups of organic chicken broth in a stainless steel pot. Add 1/2 cup of red quinoa and 1/2 cup of white quinoa. Drizzle with olive oil and add a sprinle of sea salt, black pepper and a dash of cayenne. Bring to a boil and simmer for 15 minutes. Let this stand while you wait for the rice to cook. 2 cups of organic chicken broth in another pot with 1 cup of brown rice. Also drizzle with olive oil, sea salt and pepper. Bring to a boil and then simmer covered for about 30 minutes. While rice is cooking sautee chopped onion and garlic in a little bit of olive oil. Let all ingredients cool before you put them in a food processor along with 2 organic eggs. So in the processor you have the quinoa, brown rice, onion, garlic and eggs. You can add more salt and pepper if you like. Pulse a few times to incorparate all ingredients. Just don't over process. Maybe 6 pulses, each machine is different. I set up a stainless steel grill pan with olive oil and earth balance. About a tablespoon of each and set the pan to a medium to low flame. Use cold water on your hands to keep the mixture from sticking to your hands. I formed the grains into balls and then flattened out to a patty. Cook on both sides until golden brown and enjoy with your favorite topping.

"The quinoa seed is high in protein, calcium and iron, a relatively good source of vitamin E and several of the B vitamins. It contains an almost perfect balance of all eight essential amino acids needed for tissue development in humans. It is exceptionally high in lysine, cystine and methionine-amino acids typically low in other grains. It is a good complement for legumes, which are often low in methionine and cystine. The protein in quinoa is considered to be a complete protein due to the presence of all 8 essential amino acids. Some types of wheat come close to matching quinoa's protein content, but grains such as barley, corn, and rice generally have less than half the protein of quinoa. Quinoa is 12% to 18% protein and four ounces a day, about 1/2-cup, will provide a childs protein needs for one day. The 6-7% fat of quinoa is relatively high when compared to other grains, but it boasts a low sodium content and also provides valuable starch and fiber. Quinoa also contains albumen, a protein that is found in egg whites, blood serum, and many plant and animal tissues. The seeds are gluten-free which makes this a nutritious and flavorful alternative grain for those with gluten sensitivity. Quinoa would be a worthy addition to anyone's diet, supplying variety as well as good nutrition. The seed is also excellent feed for birds and poultry and the plant itself is good forage for cattle." Karen Railey