The cooler weather causes an increase in cravings for starchy, warm, heavy foots. This recipe is sure to satisfy!
Serves 4

2 tbsp olive oil
4 cloves of garlic, peeled and minced
1 bunch chard, stems removed and coarsely chopped
1/2 cup basil leaves, rolled and sliced at an angle (chiffonade style)
1 cup ricotta cheese
20 kalamata olives, halved
sea salt
freshly ground pepper
Parmesan cheese, grated
12 oz. brown rice penne pasta

Boil a pot of water for pasta
In a large skillet, heat oil and cook garlic over medium heat until soft and beginning to brown. Add chard and stir occasionally until greens are just wilted and bright green. Remove immediately from heat and liberally sprinkle with fresh pepper and salt.

Cook pasta according to package directions and drain. Toss pasta with greens, basil, olives and ricotta cheese. Sprinkle grated cheese atop each serving.

This rice pudding recipe is gluten-free, soy-free, AND vegan, so you’ll be hard-pressed to find someone who won’t enjoy it! Made from coconut milk, this warming winter treat provides ample medium-chain triglycerides which are believed to provide energy for athletes and be a fat source that is less likely to be stashed away by the body for future use. Coconut is popular in Ayurvedic medicine and cooking, and is well known for its antimicrobial properties and its ability to balance fats in the bloodstream. I created this recipe in response to having a delicious coconut-ginger tapioca pudding at my local health food store earlier this week.

• 1/2 cup uncooked brown rice
• 1 cinnamon stick
• water
• 2 cups coconut milk (or 1 can + 2 oz. water or non-dairy milk alternative)
• 1-2 tsp. vanilla extract
• 1/4 cup date sugar (or sucanat)
• 1/4 cup candied ginger bits

Place rice in a small saucepan with the cinnamon stick and add water until just covered. Bring rice to a boil and turn heat down to simmer for 15-20 minutes. Remove cinnamon stick.

Add coconut milk, vanilla, and date sugar and simmer for 15 minutes.

Add candied ginger and simmer 15-20 minutes longer, until most of liquid is absorbed. Be sure to turn heat off when some liquid remains, as it will thicken upon cooling.

Serve warm or cold, and garnish with shredded coconut if desired.

This rice pudding is a perfect cozy breakfast or dessert on a cool day. You can also make this in the rice cooker and have it available to you – piping hot – for a few mornings!

2 cups water
1 cup brown rice, rinsed
1 1/4 cups rice or almond milk, or other non-dairy milk of choice
1/3 cup raisins (optional)
1/3 cup walnuts
1/3 cup brown rice syrup or maple syrup
1 t. vanilla
1/2 t. cinnamon
1/4 t. ground ginger
1/8 t. ground nutmeg

In a medium saucepan, place the water, and bring to a boil. Add the rice, cover, reduce the heat to low, and simmer for 35 minutes or until all of the water has been absorbed. Add the remaining ingredients, stir well to combine, and continue to cook the mixture over low heat until all of the liquid has been absorbed. Transfer the mixture to a bowl and place the pudding in the refrigerator to chill. Top individual servings with a little additional cinnamon before serving, if desired.

Serves 3-4

I began the work in a final attempt to come to peace with food and to learn a new way of coping with life so that I did not turn to bowls of popcorn and tortilla chips, chastise myself for it, and repeat the habit the next time I was overwhelmed. What I gained from devoting myself to learning it over the following two years was profound.

• I became more in touch with what I was feeling and more clear in expressing myself.
• I was able to see the pattern and break it before I engaged in it. When I did engage in it, I recovered more quickly and compassionately than I ever had been capable of before.
• My ability to work within the stresses of day-to-day life skyrocketed-now there is very little panicking, getting frustrated, or feeling trapped! 
• I witnessed others doing the work with me also experience greater calm and joy in their lives as they became well-versed in their internal world and learned to choose different responses.

The numerous small and large ways in which it has affected me cannot be measured. My heart is lighter, I can laugh at myself more, and I have come to peace with how much of life has unfolded.  Last year I began training to become a provider for this Method myself, so that I can share these skills with others who are looking for less stress and greater joy in their lives.
With so much seemingly out of control these days, having an internal safe haven is paramount to getting through the rough patches with our hair and wits intact!

I encourage you to learn a bit more about the Method, and look for more information on telegroups and individual coaching from VIBRANCE to appear in the next few weeks. Wired for Joy, the 6 week introductory course to the Solution Method, will begin in early May.
If you are interested in registering for Wired for Joy or wish to begin individual coaching now, please contact me at aimee@vibrancenutrition.com or by calling 206-227-1231

For more information on Developmental Skills Training and the Solution method, please click here and here.

I also highly recommend the book The Pathway, by Laurel Mellin – developer of the Solution Method.

PCC is the local co-op in Seattle, Washington. This recipe is my favorite use of kale, and is a wonderful dish any time of year.  If you live in Seattle, you can usually find this in the deli. YUM!

1 cup uncooked organic wild rice

1/2 cup olive oil

1/2 cup lemon juice

1 teaspoon minced garlic

1 teaspoon salt

1 teaspoon black pepper

1/2 bunch organic kale

1/2 bunch organic chard

1/2 diced red bell pepper

1/2 diced yellow bell pepper

1/2 thinly sliced fennel bulb

1 bunch green onion, chopped

1/2 cup chopped parsley

**Optional: add toasted almonds or walnuts, if desired

Bring 3 cups of water to a boil. Salt the water (if desired) and add rice. Bring back to a boil, cover, reduce heat to simmer and cook for 60 to 65 minutes. When the water is absorbed, remove from heat and let cool.

Meanwhile, make the dressing by whisking together olive oil, lemon juice, garlic, salt and pepper. When the rice is cool, toss with dressing.

Remove tough stems and ribs from greens and chiffonade. Combine with peppers, fennel and green onion. Just before serving, toss veggies with dressed rice.

Serves 6 to 8

Recipe from PCC Natural Markets, Seattle, Washington: http://www.pccnaturalmarkets.com

Too orgasmic to keep to myself, this recipe is taken directly from “A Celebration of Wellness” By James Cederquist and Natalie Levin. A BIG ‘thank you’ to them both!

• 1 cup organic brown basmati rice
• 2 cups water
• 2 cups vanilla soymilk, rice milk, or almond milk
• 2 tsp. vanilla
• 1/2 cup fresh blueberries
• maple syrup, honey, or agave to drizzle on top

Toast the dry rice in a medium hot skillet until evenly browned, stirring constantly, about 2-3 minutes. Grind in a Vitamix or coffee grinder until fine and powdery (I left mine with a few chunks).
Bring water and soymilk to a boil in a pot, whisk in rice cream, cover and simmer for 10-12 minutes (I think it took about 20 with the chunky bits) or until desired consistency is reached.
Remove from heat and stir in vanilla and blueberries. Drizzle with sweetener of choice.

Serves 3 to 4 (It took me three tries to finish the pot)

adapted from The New Whole Grains Cookbook by Robin Asbell

3 T. olive or flax oil
1 medium onion, julienned
2 T. chopped garlic
2 T. minced ginger
1 T. paprika
1 t. black pepper
1/8 t. ground allspice
1/8 t. cayenne pepper, or to taste
1 c. millet
1 t. salt
1/4 c. lemon juice
1 T. sucanat
1 cup fresh or frozen corn kernals
1 small green bell pepper, chopped
1 roma tomato, chopped
1/4 c. parsley, chopped
1/4 c. roasted peanuts, chopped

In a 2-qt saucepan with a tight fitting lid, heat 1 T. of oil and saute onion until golden. Add garlic and ginger and cook for one minutes, then add paprika, black pepper, allspice, and cayenne and cook for one minute more. Wash millet quickly and drain; add to pan and stir, coating grains and cooking until hot to the touch. Add water and salt and bring to boil, then reduce heat and simmer on low for 20 minutes before checking for doneness. When all liquid is absorbed and grain is tender, cover and remove from heat, allowing to steam for 10 minutes. Scrape millet into bowl and cover, then let cool. Whisk remaining oil with lemon juice and brown sugar in a small bowl. Stir corn, bell pepper, tomato and parsley in with the millet, then drizzle dressing over and stir to coat. Serve topped with peanuts.

This recipe comes from a vegetarian cookbook called “A Taste of Vitality”. It is available for free download by clicking here. I love this cookbook – it offers wonderful whole foods, largely gluten-free vegan recipes that sustain and increase health. Enjoy this recipe, and feel free to download the cookbook to try others!

As a big fan of wasabi (reader Nimmi C. will recall the great wasabi-eating contest of 1999), I was nothing short of excited to try this dish out.  The recipe can be made as instructed, or poured into a sesame-oiled baking dish and baked as a pilaf.  It has a nice bite to it but is not overwhelming. Leftovers are great in a wrap, rolled around seaweed or consumed with sashimi (raw fish).

Quinoa:

• 1.5 cups quinoa, washed
• 3 cups vegetable broth
• 1 tsp. dark sesame oil
• (optional – use 4 cups leftover quinoa and skip quinoa cooking instructions)

Vegetables:

• 1 tbsp. dark sesame oil
• 3 medium leeks, diced small
• 1 small rutabaga, diced small
• 3/4 pound asparagus, diced small
• 1/2 tsp. salt

Tofu: (easily omitted if soy-sensitive)

• 2 tsp. olive oil
• 16 oz. firm tofu (pressed as long as possible to remove excess water)
• 1/2 tsp. salt

Finishing:

• 2 tbsp. powdered wasabi (if using a paste, adjust to your taste)
• 3 tbsp. tamari (use 3 tbsp. water and1 tsp. salt mixed with wasabi if soy-sensitive)

Once quinoa is washed, place ina  saucepan with oil and salt, cover, and bring to a boil. Once boiling, bring heat to low and cook for 15-20 minutes.

Heat a pan over medium-high heat and add oil. Saute leeks and rutabaga until crisp-tender. Add asparagus and sea salt and cook 2 more minutes. Set aside.

Cut the tofu into small diced pieces (similar to vegetable in size). Heat a  large skillet and when it is hot, add oil and tofu. Saute, flipping diced tofu occasionally, so each side is crispy and browned. Once they become firm and crispy, lower heat, add salt, and stir gently for a minute. Turn off heat.

In a small bowl, mix wasabi and tamari until there are no lumps. Add the tofu to a large bowl, and pour the wasabi mix onto the tofu. Mix well. Add the quinoa and vegetables and continue to mix well. IF MAKING ROLLS, Briefly blend half the mixture in a food proessor and mix it back into the unblended half. This allows the mix to be pressed into rolls that actually stick together.  At this point, you can refrigerate the mix to use later, or form it into rolls immediately.

To make the rolls:

Place parchment paper on a baking sheet (allows easy removal).  If you do not have parchment paper, you can oil a baking sheet. Parchment paper is best, and very reliable for roll removal without damage.

Form rolls into sturdy, upright cylinders with your hands and place them on the baking sheet. If the mixture does not adhere well, it may be too dry; try adding some water until it stays together. If the mix is very mushy, it may be too wet. Add some brown rice flour or other whole grain flour to dry it out a little. The mix should form about 16 rolls.

If you do not want rolls, place the quinoa mix into an oiled baking dish, smoothing out the top so it is in a layer of even depth.

Place quinoa rolls or pilaf into a 400 degree oven (preheating is unnecessary). Bake for 35 minutes or until a crispy edge is formed around rolls and they are golden brown. Alternatively, bake the pilaf for 20 minutes to allow flavors to blend or serve freshly mixed if time is short.

This recipe was given to me a few years ago by someone — whoever that was, thank you!

• 1/2 cup raw oats (not flakes – use steel cut)
• 1/4 cup raw almonds
• 2 dried prunes
• cinnamon powder and honey to taste

Soak all three ingredients in water overnight. In the morning, drain excess water from oats, prunes and nuts. Blend the mix in a Vitamix or Food processor until desired consistency is reached.

While the prunes make this meal sweet already, local honey or grade B maple syrup can be added as well.

I just finished the Eugene Marathon about a week ago and set an amazing personal record. Part of preparing for an offsite marathon requires experimenting with foods that are travel friendly to minimize the chances of digestive distress on race day. I have recently discovered that my old standby – instant oatmeal – no longer works well for my body. I switched to raw granola (made from buckwheat) on race day and had no digestive issues, plenty of energy, and amazing speed.  Granted, I cannot attribute this all to raw granola, but not having an acidic stomach clearly played a part in my success.

Here is a similar recipe for home – a buckwheat muesli. Once I find a raw granola I can make and enjoy, I will post that recipe here as well.

Buckwheat Apple Muesli

Serves 1 (generously)

• 1/3 cup raw buckwheat groats
• 5 dates
• 1/4 cup apple juice
• 1 medium apple, sliced into quarters
• 1/8tsp. cinnamon
• 1 pinch nutmeg
• 1-2 tbsp. shredded coconut
• 2 tbsp. walnuts or nuts/seeds of choice

Soak buckwheat and dates overnight in 1 1/4 cup water. In the morning, drain and RESERVE the soaking liquid.  Place dates and groats in a food processor or Vitamix. Add 2 apple quarters, 1/4 cup reserved liquid, juice, and spices. Process on low until fairly smooth.

Pour  into a bowl and dice remaining apple, stirring into cereal. Top with coconut and walnuts.