I would put money on it that you’re already tired of reading articles about the new you. You know what I’m talking about. Every year, around this time, every magazine, blog, and newspaper offers its own twist on the New Year’s Cleanse. The writers who produce these articles suggest everything from the horrifying and foodie-nightmare Master Cleanse to crazy exercise plans.
Most have one thing in common: irrationality. I don’t know about you, but my new year’s resolutions rarely make it past January 4. It’s a sad truth, but an unavoidable one. We all tend to go wild at the end of the year, dreaming big with our plans for self-improvement. The new year seems like a perfect time for a clean slate, a fresh start.
This year, however, I encourage you to look at it a bit differently. I urge you to make reasonable and achievable resolutions. Because there’s nothing worse than letting yourself down. I’ve chosen to resolve to start practicing yoga, rather than claiming I will omm my way to a clear mind and a flexible body five times a week. Forget the insane plans to read every book the New York Times has ever recommended; I intend to read at least one very special book each month. Instead of vowing to eat only celery and grapefruit for the rest of the year, I’ve challenged myself to eat more mindfully. It may not be much, but it is a start.
So, in order to achieve my goal of mindful eating, I have to equip myself with an arsenal of healthy recipes that I can whip up at a moment’s notice when hunger cravings strike and the idea of cheesy chips for dinner begins to sound awfully appealing. Soup is always a wonderful option. And of course you can’t go wrong with a healthy vegetarian main like spicy hummus wraps. But I have one more dish to add to your recipe book. It’s gluten-free, it’s vegan, it’s raw, it’s unbelievably healthy. Oh yeah, and it’s also pretty darn tasty too.
Hayley Daen is a sophomore at the University of St Andrews, where she lives in a dinky apartment right across from Tesco, which makes throwing impromptu tea parties a snap.
Sprouted Quinoa Tabbouleh
1 cup quinoa
2 tablespoons olive oil
Juice and zest of 1/2 lemon
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 medium carrots, peeled and roughly chopped
1/2 red onion, roughly chopped
1/2 bunch parsley, roughly chopped
To sprout the quinoa: Put quinoa in a medium bowl. Cover with 2 cups water and let sit for half an hour. Drain and rinse. Cover with a kitchen towel and let sit for 8-12 hours, out of direct sunlight. Repeat process, starting with the draining and rinsing, at least twice more, until your quinoa has sprouted to your liking. I prefer my sprouts smaller, so 3 times is usually good for me.
To assemble the quinoa: In a small bowl, whisk together olive oil, lemon juice, salt and pepper. Drizzle over quinoa and toss to coat completely. Gently fold in carrots, onions, and parsley. Eat on its own or in a wrap with hummus, spinach, roasted beets, and feta cheese.