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Journal

Embodied Rituals for Skin + Soul

Filtering by Tag: Grains

Triple Sesame Bowl

Katie Gordon

Hey y'all.  I know it's been a long time.  I'm not going to apologize because knowing me, this long hiatus might happen again, but just know that I was thinking of you.  Every time I baked cookies (not that it happens too often as of late), picked some lovely vegetables from the garden (I've been trying to keep up with the cucumbers), or finished a completely satisfying meal at home, I'd tell myself to write about it.  And then I wouldn't.

I've been feeling pretty scattered with all the stuff going on in life recently, so I'm working on eating more grounding foods: brown rice, sweet potatoes, seaweed, nut and seed butters, etc.  Here's a bowl I made last night after getting home from work.

Note: For some reason it's taken me this long to realize how awesome it is to cook a lot of rice at once so I have some for the next few days.  It makes it super easy to throw together bowls on those nights you need some nourishment, but don't have the energy to make a big production out of dinner.  Just mix up the veggies and spices you use in the sauce ;) 

cooked brown basmati rice cooked adzuki beans broccoli florets 1 head of baby bok choy

sauce: 1/2 tsp. miso (I use brown rice miso, but feel free to experiment) 1 tbsp. tahini (add more to taste if you like) 1/2 tsp. apple cider vinegar ground ginger cardamom

drizzle of toasted sesame oil sprinkle of toasted sesame seeds dusting of chinese 5 spice blend

Steam broccoli until just tender, then throw in the baby bok choy and steam for another minute or so.  While waiting for the broccoli to steam, make the sauce.   Mash together the miso, tahini, and apple cider vinegar in a bowl to make a paste.  Sprinkle in the spices to taste.  You can also mix up the spices, using whatever you have on hand or whatever sounds good.  I like to use warming spices (yes I know it's August) because they're good for digestion.  Add whatever spices you choose to taste, then slowly add room temperature water until you reach the desired consistency; mine is usually about the consistency of melted ice cream.

Once the veggies are lightly steamed, add the rice, beans, and veggies to the bowl with the sauce.  Top with the toasted sesame oil, seeds, and Chinese 5 Spice blend.  Take care not to add too much of the oil because it can be over powering.

Makes 1 bowl.

Tricolor Quinoa

Katie Gordon

I'll skip the part where I apologize for not writing in forever and tell you all how busy I've been the last month or so.  This fall has been going by way too fast and I had planned on posting all kinds of pumpkin, apple, squash, and other fall recipes (don't worry there will still be some in the next few weeks), but it just didn't happen.  I've also been experiencing some kind of food/cooking slump in the last few weeks for some reason, which I'm sure we've all gone through.  The kind of thing where you just don't feel inspired, nothing grabs your attention.  But with Thanksgiving tomorrow and volunteering to make desserts for the family dinner, I've forced myself out and it feels good to be back in the kitchen. This recipe is one that's pretty easy to throw together after getting home from work, knowing you have to make something for dinner, and trying to use up produce from last weekend's farmers market.  I adapted a recipe from The Urban Vegan, a book from which I'll definitely be using and adapting many recipes.  Most of you know by now that quinoa is high in protein, but it's also packed with fiber, iron, and calcium, making it a true superfood!  However, for added protein I mixed in adzuki beans at the end.  Feel free to substitute whatever vegetables you like/have on hand and need to use up.

PS: Rob, note the usage of kale and quinoa...I thought you'd appreciate it ;-)

Tricolor Quinoa

1 T. olive oil 1/2 onion 2 cloves garlic 2 c. water or veggie broth 1 carrot 1 bell pepper 1 c. kale 1 c. quinoa, uncooked 1 strip kombu broken up into pieces, optional (good source of iodine)

Season to taste with fresh herbs including but not limited to: sage, rosemary, or thyme (especially lemon thyme...yum!)

In a medium saucepan, heat the olive oil, add the onion and garlic, cook for about 5 minutes.  Pour in the water or broth, carrot, pepper, and kale and bring to a boil.  Once boiling, add the quinoa and kombu, stir, and turn heat to low.  Simmer, covered, for about 25 minutes or until the liquid is absorbed and the veggies are soft.  When you have about 5 minutes left, add the fresh herbs so the flavors can all combine.

Yields 4-6 servings.