Posts tagged ‘Rooted Nutrition’

June 24, 2013

A wild rice bowl

I was up on the BBQ deck visiting the BBQ gurus of the building. They are masters. They even BBQ in the winter . . . and then, they threw on some marinated tofu.

What then proceeded was a conversation on kale ‘slaw’, where we debated whether or not the kale “cooked” in the lemon dressing and therefore got rid of the goitrogens – usually the barrier to eating kale raw.

I wondered, if perhaps I am rubbing off on people. And after this recipe, I wonder if they are rubbing off on me.

To her new love of bbq tofu and brown rice, I present:

Wild rice bowl with citrus beluga lentils
A wild rice bowl

If you’ve ever made citrus french lentils, you might remember how good they were. And how you might have thought, “wow I never knew lentils could taste that way”.
The cook who taught me citrus lentils herself says- “You may be just as un-enthused about lentils as I was, but this recipe has converted me”

Wild Rice:

  • 1C Wild rice blend: I used Lundberg (long grain brown rice, sweet brown rice, wild rice, Whole grain Wahani rice, Whole grain Black Japonica rice.)
  • 1 3/4 C Water
  • Bring water to a boil, add rice, simmer covered for 45 min. Take off heat, keep covered, and lest rest 10 min.
  • The lentils:

  • 1/2 Carrot, 1/4 onion, Garlic Clove, Bay leaf
  • 1 C Beluga lentils
  • 4 C Stock
  • Bring the stock to a boil, add veg and lentils, simmer uncovered 30-45 min, until belugas are softened and the liquid is absorbed. (I used 2 C stock/2 C water, I was short and stock…).
  • Make the dressing

  • 1 1/2 carrots
  • Rest of the onion
  • Olive Oil
  • Sweat the carrots and onions in a bit of olive oil (maybe a tsp, enough to very lightly coat the veggies). When they are soft, add to the bowl of:

  • juice of 1/2 lemon, 1/2 lime, 1/2 red grapefruit, olive oil, sprinkle of salt.
  • When your lentils are done, add them to the dressing. Let them sit for, at least 5-10min.

    When you are ready to serve, add some rice to a bowl. Add some nice hardy greens- I used mizuna, other options: arugula, spinach (really, any heat hardy green). Add your citrus lentils.

    Stir it up a bit.

    eat. it is, delicious.

    Cooks notes:
    *Keeps very well in the fridge over night all mixed up. The rice does not get soggy! It makes a really good cold salad for lunch the next day.
    *This recipe times out perfectly.

    April 10, 2013

    Homemade Pear Sorbet (and a ginger cookie): 3 ingredients, no ice cream maker required!

    Pear Sorbet homemade

    Yes I made that! and you can too.

    Homemade Pear Sorbet
    (15 minute prep, 8+ hours freezing time).

    *4 pears (I used Anjou)
    *1/2 C apple juice (or pear juice… or another juice)
    *1 t Chai Spice

    That’s it!

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    March 6, 2013

    Poached Pears without the sugar. Recipe: Chai Spiced Poached Pears (for breakfast or dessert).

    In my last Rooted Nutrition class we learned how to poach pears “Free of refined sugar. Full of Flavour”.
    The secret is to combine apple juice or even cranberry or raspberry with spices such as cinnamon, peppercorns, cloves, cardamom, and ginger.

    These are the poached pears we made. They were anjou pears, poached in cherry juice, and served with an elderberry syrup.
    Poached pears with elderberry syrup

    Armed with my new poaching pear skills, I made breakfast this morning and as I ate I kept exclaiming “WOW”.

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