Four Seasons Vancouver executive chef Ned Bell brought the farm-to-table philosophy to YEW seafood + bar. He dishes on his approach to well-being and shares one of his favourite healthy recipes, a quinoa dish that's loaded with superfoods.
Fit Foodie's Chefs' Wellness Series will feature top chefs from throughout B.C. discussing their take on health and healthy eating.
Chef Ned Bell and son.
What do you do to stay physically healthy?
I stay physically fit by running, cycling--often to and from work--and wrestling with my four-year-old boy, Max.
What do you do to keep healthy mentally and emotionally?
I try to spend time with my family, eat right, and exercise regularly.
What's your greatest challenge when it comes to health and well-being?
I work too much, and so my family time and exercise time suffer.
Why did you choose this dish to share with readers?
Because it's tasty, healthy, and easy.
Ned Bell's BC Blueberry & Quinoa “Salad”
"There are three types of quinoa: golden, red and black," Chef Bell explains. "They all taste the same, but mixed together they look fantastic.
"Quinoa is a perfect protein: great for breakfast (like oatmeal), in protein bars, salads, and as carbohydrate replacements for lunch and dinner."
Keep in mind, too, that blueberries are high in cancer-fighting antioxidants. Some evidence suggests that flaxseed can reduce the risk of heart disease, stroke, cancer, and diabetes. Chia is a source of fibre and healthy omega-3 fats. Hemp seeds are a source of protein as well.
2-3 cups cooked quinoa (red, black or golden)
¼ cup fresh BC blueberries
¼ cup dried BC blueberries
1 Tbsp chia seed
1 Tbsp flaxseed
1 Tbsp hemp seed
¼ cup each of toasted pumpkin and sunflower seeds
½ cup nuts (almonds, pistachios, hazelnuts, pecans, or walnuts)
2 Tbsp honey or maple syrup
2 Tbsp Greek yogurt (optional)
To assemble, mix all the ingredients together.
"This is a fantastic meal by itself or as a great side dish for roasted salmon, halibut, chicken, or steak," Chef Bell says.