by Debra P
Cut the following migraineur-friendly veges into chunks and place on aluminium foil on a roasting pan:
2 zucchini, 1 eggplant (or pumpkin), 1 red and 1 green capsicum, 1 leek, 3 - 4 cloves of garlic. Sprinkle with fresh thyme, cayenne pepper, paprika and drizzle generously with olive oil and mix to combine.
Roast in a medium hot oven for approx. 30 - 40 mins, occasionally moving the veg and checking that it doesn't overcook.
Cook the quinoa, using one cup grain to one and a half cups water.
Use 1 cup black-eye beans, chickpeas, or any white beans, which have been pre-soaked and cooked till tender. (Quick soaking method is best as beans don't ferment - bring rinsed beans to the boil for 10 mins. Switch off heat and leave for 2-4 hrs. Bring back to the boil and cook until tender).
Put the roasted veges into a bowl, lift the aluminum foil and pour the oil and juices over the veg. Mix in the beans.
Serve the vegetable/bean mix over the quinoa - a delicious gluten-free, satisfying meal. Use for leftovers for lunch next day. 'Old' food is a definite trigger for me but there is never any of this left after 48 hours! Following a migraine-friendly diet has helped me so much. Thanks Headway for all your top tips, links and suggestions!
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