Category: Grains

Wild Rice

7/17/2015

Prep time:
5 minutes

Prep notes:

Cooking time:
60 minutes

Yields:
4 people

Ingredients:
1 cup wild rice
4 cups water
Pinch of sea salt

Directions:

Wash and drain rice.
Bring rice and water to a boil.
Add salt.
Turn heat to low, cover and simmer for 45-50 minutes.
Grain is ready when black seeds open up.
Mix and serve.

Notes:

Try half wild rice and half long grain brown rice.

- See more at: http://www.theliveandbewellcoach.com/wild-rice#sthash.LETzQ2JL.dpuf

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Millet with Roasted Sunflower Seeds

7/17/2015

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Prep time:
5 minutes

Prep notes:

Cooking time:
45 minutes

Yields:
4 people

Ingredients:
1 cup millet
1/2 cup sunflower seeds
3 cups water
Pinch of sea salt

Directions:

Wash and drain millet.
Dry-roast sunflower seeds in a skillet over medium heat until they smell nutty, approximately 4 minutes.
Bring water to boil and add millet and seeds.
Cover and simmer for 30 minutes.
When done, fluff and let sit for 10 minutes. Mix, serve and enjoy.

Notes:

If millet is too dry for you, add more water when cooking. Or add a tablespoon of olive oil when it is done.

- See more at: http://www.theliveandbewellcoach.com/millet-roasted-sunflower-seeds#sthash.Ijnma9zC.dpuf

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Buckwheat with Carrot and Arame

7/17/2015

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Prep time:
5 minutes

Prep notes:

Cooking time:
25 minutes

Yields:
4 people

Ingredients:
1/2 cup arame
1 cup raw buckwheat
1 2/3 cups water
1 large carrot, shredded

Directions:

Soak arame and rinse.
Dry-toast buckwheat until its nutty and golden brown.
Bring water to boil.
Slowly add buckwheat and bring back to a boil.
Reduce heat and cover. Simmer for 15 minutes.
Remove pot from heat and let sit for 5 minutes.
Combine all ingredients in a large bowl.

Notes:

Add toasted sesame oil and sprinkle with fresh scallion.

- See more at: http://www.theliveandbewellcoach.com/buckwheat-carrot-and-arame#sthash.3Q50a0bx.dpuf

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Prep time:
5 minutes

Prep notes:

Cooking time:
30 minutes

Yields:
4 people

Ingredients:
1 cup brown basmati rice
2 cups water
1 teaspoon salt
1/2 cup dried cranberries
1/2 cup walnut pieces
1/2 cup fresh parsley, chopped

Directions:

Rinse rice in fine mesh strainer until water runs clear.
Boil water in a sauce pan. Add rice and salt. Cover and reduce heat.
After 15 minutes add cranberries and walnuts on top, do not stir.
Cook 15-20 minutes until all liquid is absorbed.
Remove from heat, add parsley and fluff with fork.
Cover and let sit for 3-5 minutes then serve.

- See more at: http://www.theliveandbewellcoach.com/brown-basmati-pilaf#sthash.fjr1eaEu.dpuf

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As a mother of four/coach/queen of the last minute food prep, I am always asked for healthy recipes. To be honest, when I cook, I rarely measure. I love to cook (and teach) by intuition. Begrudgingly (and since this is more about you than me), I have provided some actual recipes; think of them as guides. I hope you join me for some intuitive cooking sessions (available by request) to learn how to PLAY with your FOOD and put the FUN in cooking! In the meantime, check out the categories below. Bon appetit!
Warmly,
jani

Wild Rice

Millet with Roasted Sunflower Seeds

Buckwheat with Carrot and Arame

Brown Basmati Pilaf

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