from Chef Valerie Wilson
“Perceptions in Healthy Cooking” Revised Edition, is the new version of chef, teacher, author, counselor, and radio show host, Valerie Wilson’s first cookbook. Originally published in 2001, Chef Val has updated all the recipes and added 14 new recipes. All the recipes are vegan, macrobiotic, high fiber, low fat, sugar free, and have been updated to include gluten free options.
The cookbook contains 118 easy-to-follow recipes using whole, real food, along with nutritional information, cooking tips, shopping tips and cutting techniques. And, Chef Val has included 17 of her original spiritual poems, an informative introduction, and a glossary of cooking ingredients.
Some of the most popular recipes in the cookbook are: Sweet Potato Salad, Tempeh Burgers, Macaroni and Mochi, Squash Rings, Apple Blueberry Pie, and new ones such as Breakfast Energy Soup, Mexican Refried Beans, Kale Chips and Pear Pudding. The sections of the cookbook are: Whole Grains; Beans, Tofu and Tempeh; Vegetables; Soups and Salads; Breakfast and Beverages; and Desserts.
Quinoa Salad with a Lemon Twist
1 cup quinoa – 2 cups water – 1 cup peas
2 carrots (diced small) – 1 cup corn
2 scallions (sliced thin) – ¼ cup toasted sunflower seeds
Put the quinoa and 2 cups water in a pot, bring to a boil. Cover, reduce heat to lowest possible
temperature and simmer for 15 minutes. While quinoa is still warm, mix in the vegetables.
Dressing:
2 T. lemon juice – 2 tsp. grated lemon rind
1 T. olive oil – 2 T. ume vinegar – 1 T. brown rice vinegar
Whisk together the dressing ingredients. Add to the quinoa, add the sunflower seeds, and mix together. Serve warm or chilled.
Chef Valerie Wilson, also known as Macro Val, has been in the food industry for over 32 years. She has been living a vegan, macrobiotic, whole foods lifestyle since 1993. She started teaching cooking classes in 1997 and still teaches in South Eastern Michigan. Contact Val at: www.macroval.com or 734-722-4553.
