Little Miss Muffet who sat on her tuffet, eating something you haven’t heard of (probably)…
I was recently catching up with the lovely Miss KJB about medicine, running, and life in general, when she introduced me to what she refers to as “super food.” Quinoa (KEEN-wah) is a Peruvian seed, and is often employed as a grain in cooking. However, compared to regular, old, boring grains, these petite seeds possess a protein content superior to its counterparts. Quinoa contains all the essential amino acids, more specifically, it is high in lysine. Lysine plays a particularly important role in tissue growth and repair (runners: when your muscles need a little “pick-me-up”). Quinoa is also full of magnesium, manganese, phosphorus, copper, and for the pale/borderline anemic population like myself, it has a high iron content. Porphyrin rings? Bring it.
Caveats: these cute little seeds are in the saponin family, meaning they are coated with a bitter substance to ensure their survival against predation in the wild. In other words, they kick off a nasty taste up in your biznass if you don’t wash them properly. The good news is, if you buy them at the right stores, i.e. the ones who sell pre-packaged/washed quinoa, all you really need to do is quickly rinse them off and cook away. There are dozens of recipes on the internet, more intriguiging than anything I’m writing here now, so check it out, yo.
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To recap…if you eat some of this:
You’ll be able to run as fast as this:
Or this….(equally fast as our good friend above, and twice as lethal):
Enjoy the weekend, and get outside!
peace,
pean
p.s. quote of the week:
“It’d be more hot if he was bringing back a group of vampires to the house, than a team of squash players. Squash should be eaten, or avoided, not pursued as some sort of fake-out sport, Hogwarts style.” - Vee