Whole Foods Market has been a vital partner of Lifelong’s for the past decade through their monetary and food donations, and volunteer groups.
Lifelong and Whole Foods Market share the goal of making healthy foods more accessible to the community. Within Lifelong’s Chicken Soup Brigade (CSB) program, we believe that food is medicine – meaning we understand how nutritious meals and groceries can act as both a preventive measure and as a treatment to a current illness.
“The more leafy greens, lean proteins, and whole grains that you have access to, the more you are likely to consume. If someone is living with diabetes or obesity, access to healthy foods can help them better manage their condition,” said Caila Nickerson, Senior Manager of CSB.
Our partnership with Whole Foods Market is important because they help us bring more nutritious foods to clients.
“Whole Foods Market’s purpose is to nourish the people and the planet, and through partnerships with organizations like Lifelong, we are doing just that. We aim to build deep relationships with those in our local community, working to increase healthy food access and to overcome food insecurity,” said Leah Abell, Community Engagement Specialist at Whole Foods Market.
This month, we decided to take our partnership to the next level and our chefs came together to make a meal in Lifelong’s kitchen!
Chef Ryan from Whole Foods Market came by our offices to collaborate with CSB Chef Sunshine and CSB Registered Dietitian Nutritionists on a nutritious meal that is simple, yet delicious. The recipe is great because the protein and grain can be easily substituted with other ingredients that clients may already have at home such as brown rice or eggs.
Ingredients:
1 cup quinoa
1 cup sprouted green lentils or sprouted mung beans
1 bunch kale, chopped
Choice of grilled tofu, chicken, or salmon (optional)
1 avocado, cut into wedges
For serving:
Bragg Liquid Aminos
Mixed fresh herbs such as parsley, cilantro or basil
1 lemon, cut into wedges
Method:
Rinse quinoa in a fine mesh sieve until water runs clear, drain and transfer to a medium pot. Add 2 cups water and salt and bring to a boil. Cover, reduce heat to medium low and simmer until water is absorbed, 15 to 20 minutes. Set aside off the heat for 5 minutes; uncover and fluff with a fork.
Meanwhile, place lentils in a medium pot and cover with water. Bring to a boil over medium heat, then reduce to a simmer. Cook until tender, about 15 minutes. Drain and set aside. Prepare a steamer and cook kale until just wilted, about 3 minutes.
Divide quinoa among four bowls. Top with lentils, kale and your choice of tofu, chicken or salmon, if using. Garnish with avocado. Serve with liquid aminos, herbs and lemon wedges.