Thanks to Mother’s Market for inviting me to shop one of their 7 local stores, and providing me with a gift card, so that I could share my experience & recipe with you!
Recipe for my Buttery Parsnip Scented Quinoa at end of post!
If you’ve read my blog then you are probably already familiar with my food sensitivities and allergies. I’ve been Gluten free for nearly 13 years now, since before it was fashionable. I’m also soy, bean and nearly dairy-free. I avoid preservatives, additives, food dyes and processed stuff like the plague. This means that dining out and even food shopping at most chain markets, can be a real bummer for me.
But not at Mother’s. Mother’s Market is aptly named because every time I go there I feel taken care of. I feel like, ”Hey Guys! Look what my mom got! Just for me! Ten kinds of cookies I can eat!”
This is a store that has everything I need to actually eat, and eat well. No sense of deprivation here. There is both premade food and fresh organic materials for me to make dinner. The staff is knowledgable and granted, it’s not cheap being gluten/bean/soy/dairy free anywhere, but the prices aren’t crazy expensive.
Mother’s is a great place to shop for anyone who has a special diet (from vegan to paleo to nut-free) as there is such a wide variety of “alternative” type products and healthful foods. Maca Powder? Check! But don’t get nervous. You can still buy many familiar mainstream favorites too. Just not the awful super processed stuff.
It was particularly hopping at Mother’s this week, due to the fact that everyone and their mother is prepping for the holidays. I hit the store off El Toro and Paseo De Valencia. There are 7 stores in the OC, so you have more choices!
My biggest problem at Mothers is actually what NOT to buy and make. Suddenly the veil is lifted and the possibilities are boundless. I wanted to make everything I laid my hands on! Pie! Bread! Coconut Jello Cubes! It’s easy to get sidetracked by the amazing array of vitamins and supplements at Mother’s (you name it…) and I was tempted to just buy a ready made meal from their kitchen, but I like to cook! Back to the holiday meal I was planning.
In the end I decided to make a simple roast chicken with Buttery Parsnip-Scented Quinoa. I also bought supplies for Balsamic and Truffle-glazed Brussels Sprouts (black truffle infused olive oil at Mothers ftw!).
I’m sharing the Quinoa below and promise to share the Brussels Sprouts in a separate post tomorrow. Both of these dishes are a lot easier than they sound.
These are all my own original recipes that have gotten rave reviews from friends and family. You know it’s good when you make twice as much as you think you need and there’s no leftovers.
Buttery Parsnip Scented Quinoa (serves a crowd)
- 2 cups Quinoa
- 4 cups Vegetable broth
- 2 cups Mirepoix (small chopped onion, celery, carrot) plus 3 medium sized parsnips peeled and chopped
- 1 Tbsp Ghee or butter
- Salt & Pepper to taste
In a rice cooker, or on your stove, cook 2 cups (dry) Quinoa in vegetable broth according to directions. I like to make it ahead, up to a day before I will serve the dish.
In a very large saute pan or wok, melt the ghee or butter and saute the Mirepoix and parsnips. Don’t over stir, and keep watch of the heat. Veggies should be soft and starting to brown. Stir in the cooked quinoa, a cup at a time, making sure to keep it moving to avoid burning and sticking. Continue to cook and stir for 2-4 minutes to incorporate the vegetables and give the quinoa a toastier, “drier” finish. Transfer to casserole and serve warm!
Note: I picked up ingredients for a Salted Caramel (gluten free) Pretzel Crust Pecan Pie for dessert but as I haven’t had time to make and test my idea yet, you’ll have to wait to get the results!
There’s still time to pick up a few things for your holiday meal at Mother’s Market.