Well it seems to me, dear readers, that I like to alternate Types of Nourishment I offer you. I find mySelf writing in the pattern of offering Tools for your Process: emotional and mental foods to get you moving and feeling and flowing in ways that REALLY ignite you…then ebbing in to Physical nourishment: Foods and Movement Delights that I hope light a different sort of fire. I don’t intend to make this a blog about anything except Living the Life you Imagine for yourSelf.
And a delicious life, in my book, means lots of the following: deeply fulfilling relationships, laughter, amazing food, self-expression, and room for mistakes.
So here is what I have been making lately, on the food front:
Cook some quinoa…let’s say, 1/2 cup. While it’s cooking, chop half an onion, and cook it in BUTTER or coconut oil until it looks a bit brown around the edges. Toss the onion in a bowl with 2 T nutritional yeast, some salt, some oregano (or any fresh herbs…pretty sure you can’t go wrong here) and 1/4 cup of grated, sharp cheddar cheese. The cheese isn’t totally necessary, but it elevates the cakes from awesome to lie-on-the-floor-and-unbutton-the-pants. Oh and an egg. Mix all of that up. And then your quinoa is cooked, so dump that in, too and stir it all up up up.
In the pan you cooked your onion in, cook scoops of the quinoa mixture so they are golden brown on each side. Medium heat-ish, a minute or two on each side.
Serve with a gigantic raw vegetable salad. Bless me in your happy-full-belly-ness.
Remember the deconstructed omlette? Well this link is to Baked Eggs…which is another way you could go about the deconstruction thing, and I am floored by the flavor possibilities it presents. It begs for farm-stand greens and maybe some goat cheese. Or sun dried tomatoes and olives. Or or or…infinite possibilities.
And of course salads laden with every vegetable PLUS marinated artichokes, hard cooked eggs, gorgeous olives, and capers. Maybe a bit of animal protein if it’s around, but mainly: ALL of the gorgeousness of the season.
And then there’s Brown Rice and Seaweed Salad:
Ok, it sounds a little odd, but it’s my version of “Decontrsucted Sushi”
Cook some brown rice, and soak some seaweed in a bowl of water: I use Dulse, or Wakame usually. You can usually find dry seaweed in the Asian part of a grocery store, certainly all health food stores these days.
In the meantime, chop up the other veggies that sound good to you: carrots and cucumber usually make the bulk of mine.
Ok! I know it’s not quite as much as I sometimes offer, but I feel like each of these ideas has lots of room to play
I hope it’s a fun mess you make!
Blessings and sunshine
- Hottest Healthy Recipes Blog: Meet Jeanette Chen (mariadorfner.wordpress.com)
- Seaweed: Superfood for Super Health & Beauty! (ctesthetic.com)
- Summer Dinner Salads (mycookinglife.com)
- Quinoa, Caramelized Onions and Broccoli (creatingahealthylifestyle.com)
- shrimp with feta, zucchini, quinoa, and lemon (sunandglory.com)
- Cook Fast, Live Young: Five Delectable Mushroom Recipes (savings.com)
- Seaweed and quinoa san choy bow (georgia-fish.com)
- BBQ Cheddar Chickpea Burgers (thehooteats.wordpress.com)
- I’ve Been on A Quinoa and Sweet Potato Kick of Late (francineclouden.typepad.com)