Mark Bittman Inspired

Wow, it’s been awhile since I’ve posted.  I’ve been cooking a lot of new dishes!  But just have been lazy about posting.  And lately, I’ve been really into my yoga practice; it’s so satisfying.  I can’t get enough!! Too bad I can’t go everyday (yeah, work gets in the way…).

A few weeks ago, I saw Mark Bittman speak at Ikea.  2nd row seat!  He’s awesome.  So laid back, witty, and intelligent.  I got a signed copy of his book, How to Cook Everything The Basics.  This is a must have in every kitchen!! And if you’re not a cook, then you will become one after you’ve been introduced to this book.  Bittman spoke about the things that our society faces today when it comes to food and the infamous “obesity crisis”.  First, we need to define food and non-food.  Things like soda, chips, is non-food, as it offers no nutritional value whatsoever to our bodies.  We also need to learn about what’s in the food that we purchase as consumers in the grocery store.  Look a little bit deeper beyond food that is labeled “Natural”, “Organic”, “Non-GMO”, etc.  How is the food handled, what are the living conditions of the animals?  Something to think about…

One of the things that Bittman said that really resonated was something along the lines of… “What’s the main ingredient in chips?  Who knows!  But, we all know that the main ingredient in broccoli is… broccoli.”  Let’s all take that extra step and effort in nurturing our bodies with wholesome and natural foods.

Quinoa Salad with Dried Cranberries and Pistachios

Serves 8


  • 1 3/4 cups uncooked quinoa
  • 2 shallots, finely chopped
  • 2 cups of water
  • Olive oil
  • Sea Salt
  • Black Pepper
  • 1 lemon, juiced
  • 1/2 cup of dried cranberries
  • 1/2 cup of pistachios
  • Handful of parsley leaves, coarsely chopped
  1. In a large skillet, over medium to high heat, add olive oil and shallots to pan.  Saute for 2 minutes, or until transparent.  Add 2 cups of water and about 1/2 teaspoon of sea salt; bring to a boil.  Add quinoa, cover, reduce heat and let simmer for 15 minutes (or until all liquid is absorbed).  Remove from heat and let cool.
  2. In a large mixing bowl, combine 2 tablespoons of olive oil, lemon juice, and black pepper.  Mix well.  Add quinoa, dried cranberries, pistachios, and parsley.  Toss gently.



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