In A Tree House

Light
Will someday split you open
Even if your life is now a cage,

For a divine see, the crown of destiny,
Is hidden and sown on an ancient fertile plain
You hold the title to.

Love will surely bust you wide open

Into an unfettered, blooming new galaxy

Even if your mind is now

A spoiled mule.

A life-giving radiance will come,

The Friend's gratuity will come-

O look again within yourself,

For I know you were once the elegant host
To all the marvels in creation.

From a sacred crevice in your body

A bow rises each night
And shoots your soul into God.

Behold the Beautiful Drunk Singing One

From the lunar vantage point of love.

He is conducting the affairs

Of the whole universe

While throwing wild parties

In a tree house- on a limb
In your heat.

~ Hafiz

Salmon Recipes


SALMON SALAD

INGREDIENTS
·         1 lb salmon fillet, cooked, either poached, grilled, or gently fried, and cooled to at least room temperature
·         2 celery stalks - finely chopped
·         1/2 red onion - peeled, finely sliced
·         1 Tbsp of capers (strain out the pickling juice)
·         The juice of 1 lemon (regular lemon, not Meyer lemon)
·         1 Tbsp extra-virgin olive oil
·         2 Tbsp fresh dill - chopped
·         Salt and freshly ground pepper
·         12 ounces pink salmon, canned and drained or fully cooked fresh
·         1 cup dry gluten-free breadcrumbs
·         2 large organic eggs
·         1/2 red bell pepper [yield: 1/3 cup] *see note
·         2 green onions
·         1/4 cup fresh parsley
·         2 tbsp fresh dill
·         1.5 tbsp lemon juice
·         2 tbsp coconut oil



METHOD
«  In the bowl of your food processor, add eggs and whip on low for 1 minute. Add red pepper, green onion, parsley, dill, and lemon juice. Pulse for a couple of seconds to chop the pepper and breakup the herbs.
«  Add salmon and breadcrumbs, pulsing quickly. If the mixture is too dry, add a bit more breadcrumbs. Form the mixture into 2 inch patties.
«  Heat oil in a medium sized skillet over medium-high heat. Add the salmon patties and cook for 3-4 minutes per side, or until golden brown. Once complete, place on a kitchen towel-lined plate.




















FRESH TARTER SAUCE


·         1/4 cup homemade mayo
·         1 dill pickle, finely chopped
·         1 tbsp fresh dill
·         1/4 tsp dried parsley
·         2 tbsp lemon juice
·         1 tsp Dijon mustard
·         5-10 fresh chives, finely chopped
GRAIN FREE SALMON CAKES

Ingredients
·         1/4 red onion, finely chopped
·         1 large clove of garlic, pressed or finely chopped
·         1-2 Tbsp finely chopped fresh chives (set 1 Tsp aside for garnish)
·         1 Tsp gluten-free djion mustard
·         1 egg
·         sea salt & pepper to taste
·         6 oz cooked wild salmon, mashed up
·         1 Tsp coconut flour (optional, I didn’t use any and they were tricky to handle but I’d still re-make them this way again)
·         1/4c coconut oil for pan-frying (quantity may vary based on pan size)
·         Juice & zest from 1/2 of a lemon for garnish
METHOD
«  Pre-heat a small cast iron skilled with coconut oil melted in approximately 1/8-1/4″ deep.
«  Break cooked salmon into chunk sized pieces and add to bowl. Combine celery, red onion, capers, lemon juice, olive oil, fresh dill in a separate dish. Gently add the dressing mixture into the bowl of salmon, mixing just enough so all pieces are coated. Add a sprinkling of salt and ground pepper to taste. Refrigerate for at least 30 minutes to cool and to allow the flavors to blend.
«  Serve with a slice of lemon. Serves 4.
«  For best results, do not over-cook your salmon!

Jane's Quinoa Curry Pie

*Organic*Gluten Free*

~ 4to5 medium size hard mashed potatoes, mashed with, starch water, 1/2 tbl spn Sharwood's Hot Curry Paste (purple glass jar), 1/2 tbl spn coco oil, 1/2 tsp salt
~ Add to dish, bake crust for 10 mins
~ Cook 2 cups of quinoa
~ Saute veggies in coconut oil
~ To bind pie either use 3 eggs or 1/2 pkg of tofu - Puree with 1 tbs spn of Sharwood's and 1/2 tsp of salt.
~ Create pie & bake!

~ 350 for about 20 mins

Mmmmmm

REMEMBER

‎I won't force myself to have space in your life because if you know my worth, you'll create one for me.
~ via Lessons Learned In Life

We can let the circumstances of our lives harden us so that we become increasingly resentful and afraid, or we can let them soften us, and make us kinder. We always have the choice.


~ His Holiness, the 14th Dalai Lama

To create is to make something whole from the pieces of our lives and,


in the process, to become more whole ourselves. It is a healing act,
a leave-taking from the chaos
as we move from the choppy surface
toward the stillness of the center.


~Jan Phillips

You Learn


After a while you learn the subtle difference
Between holding a hand and chaining a soul,


And you learn that love doesn’t mean leaning
And company doesn’t mean security.


And you begin to learn that kisses aren’t contracts
And presents aren’t promises,


And you begin to accept your defeats
With your head up and your eyes open
With the grace of a woman, not the grief of a child,


And you learn to build all your roads on today
Because tomorrow’s ground is too uncertain for plans
And futures have a way of falling down in mid-flight.


After a while you learn…
That even sunshine burns if you get too much.


So you plant your garden and decorate your own soul,
Instead of waiting for someone to bring you flowers.


And you learn that you really can endure…


That you really are strong


And you really do have worth…


And you learn and learn…


With every good-bye you learn.


~J.L. Borges

Spring Equinox 2012

The balsamic moon brings a contemplative mood,one that may prefer spiritual and intellectual pursuits in place of other things. We are in transition from this lunation cycle to the next, and you may feel like withdrawing just a little, as you reflect on all that has gone before you in the past month. As I sat in the final session of the circle where I do volunteer work, I was reminded of all of the cycles that always at play in our life. Everything has a beginning and an end,and would all do well to affiliate ourselves with this fact. There is no point trying to stunt our own growth,just so that we can keep a situation or "cycle" going, that is clearly not serving any purpose in our life. I understand(only too well) that it's human nature to become attached to people and things,but sometimes things have served their purpose, and it's time to move on to new experiences and new beginnings.(The trick is trusting yourself enough to know when.) This does not mean that you overthrow everything to start again. What it does mean is that you look back with thanks and forward with confidence...bringing the rich experiences of what you have learnt previously into the present, and letting go of those behaviours and patterns that keep you from walking into happiness. We're at the end of this lunation phase,and the end of the astrological calender, and the New Moon that is coming up later in the week promises new beginnings,new experiences, and the courage to walk away from what you know is not good for you. Mercury heading back into Pisces will bring some pieces of the puzzle together as new information comes to light and your instincts become sharper,while Mars retrograde in Virgo asks us to be organised and practical about the steps we need to undertake to put us in the right direction. The Autumn/Spring Equinox helps us to understand the importance of balance,and that one polarity cannot operate without the other. Everything that is in your life,whether good,bad, or indifferent,is there for a reason.All external experiences take you on a path that leads you back to self. Things are starting to come together, and what was once fragmented, will now start to be unified. Have compassion for yourself, and compassion for others, and be prepared to be reborn into wholeness.

via Astrology Goddess 

Hurt

You Learn


After a while you learn the subtle difference
Between holding a hand and chaining a soul,


And you learn that love doesn’t mean leaning
And company doesn’t mean security.


And you begin to learn that kisses aren’t contracts
And presents aren’t promises,


And you begin to accept your defeats
With your head up and your eyes open
With the grace of a woman, not the grief of a child,


And you learn to build all your roads on today
Because tomorrow’s ground is too uncertain for plans
And futures have a way of falling down in mid-flight.


After a while you learn…
That even sunshine burns if you get too much.


So you plant your garden and decorate your own soul,
Instead of waiting for someone to bring you flowers.


And you learn that you really can endure…


That you really are strong


And you really do have worth…


And you learn and learn…


With every good-bye you learn.


~ J. L. Borges


Love yourself—accept yourself—forgive yourself—and be good to yourself, because without you the rest of us are without a source of many wonderful things.


~Leo F. Buscaglia

12 Foods You Must Buy Organic. ~ Jessica Hoffman & Debra Boutin

12 Foods You Must Buy Organic. ~ Jessica Hoffman & Debra Boutin

The 2011 Dirty Dozen list:

Apples
Celery
Strawberries
Peaches
Spinach
Imported nectarines
Imported grapes
Sweet bell pepper
Potatoes
Domestic blueberries
Lettuce
Kale/collard greens

http://www.ewg.org/foodnews/

No-Bake Peanut Butter, Coconut, Date Power Bites.

No-Bake Peanut Butter, Coconut, Date Power Bites.

Peter's Tiger Prawns

Marinate:
Coconut Oil
Roasted sesame seeds
Clove of garlic
Natural brew soy
Dried chillies
1 kg large prawns
1 lime
Cilantro
Parsley
Mint

Sauté until crisp (nearly burnt), high heat (about 1 min/side)
Serve with extra marinade, and greens (parsley, cilantro, mint)

Mmmmmm........

Stick to your values, your integrity and your beliefs

Be sure of who you are and what you stand for. Stick to your values, your integrity and your beliefs. Maintain your personal boundaries and guard it. If a person ever tries to trample on them, don’t be afraid to confront. You deserve better. There’s nothing more valuable than your integrity and it’s up to you to honor that.

~ via Lessons Learned In Life

Raw Honey, Bee Pollen, Royal Jelly and Propolis

Raw Honey: which has not been pasteurized or filtered, and ideally taken directly from the hive -- is a treasure chest of nutritional value and medicinal remedies. It contains an abundance of vitamins and minerals and is a natural and powerful medicine, both internally and externally. Honey is effective in the treatment of colds, flu, respiratory infections and a generally depressed immune system. While sugar shuts down the immune system, a good quality honey will stimulate it into action, making it a great substitute.

Honey also increases calcium absorption, increases haemoglobin count and treats and prevents anaemia caused by nutritional factors, can help to boost gastrointestinal ulcer healing, works as a natural and gentle laxative and aids constipation, allergies and obesity, is exceptionally effective internally against bacteria and parasites and supplies instant energy without the insulin surge caused by white sugar. One or two teaspoons of honey last thing at night can also help with insomnia.

Bee Pollen: Touted as "nature's fountain of youth", bee pollen has been used for thousands of years, in early Egyptian and Chinese civilizations and also by Hippocrates, the father of modern medicine, 2500 years ago.

One of the most amazing things about bee pollen is that it contains all of the nutrients that you need to live. Bee pollen is made up of 55% carbohydrates, 35% protein, 3% vitamins and minerals, 2% fatty acids, and 5% other substances. It also contains 14.2% fiber. Bee pollen contains 5 to 7 times the amino acids found in equal weights of beef, milk, eggs or cheese. It is also very high in Vitamin B-complex, which is needed in order to help the body function correctly, and several antioxidants including lycopene, selenium, beta carotene, vitamin C, and vitamin E. It also contains lecithin, which has been shown to normalize cholesterol and triglycerides, and it decreases LDL cholesterol (bad cholesterol) and increases HDL cholesterol (good cholesterol).

Bee pollen is also great for your immune system, your skin, allergies, depression, digestion, fertility, weight loss, energy, normalizing blood glucose levels, menstrual cramps and anti-aging.

Bee pollen looks like tiny yellow, tan, orange, and brown balls. The taste can vary depending on what type of plant it comes from. It can be bitter or can have a sweet, nutty flavor. Take 1 teaspoon of bee pollen daily. You can add it to smoothies or sprinkle it on your breakfast.

Royal jelly: Regarded as "the fountain of youth and beauty", royal jelly is a thick milky substance synthesized from the combination of pollen and honey within the bodies of a special group of young nurse bees. It is the only determining factor in the development of a queen bee from and ordinary bee.

This highly coveted superfood contains B5 and other B vitamins plus amino acids, potassium, magnesium, calcium, zinc, iron, and manganese. With such an impressive nutritional profile, royal jelly is widely touted for its vitality and energy promoting properties. Royal jelly also rejuvenates and regenerates the body, inhibits the ageing process, helps maintain skin tone, alleviates arthritis pain, acts as an antidepressant, helps those suffering from Alzheimer's disease, enhances our ability to think clearly, treats hormonal imbalances and promotes a healthy heart.

Royal jelly is extremely potent and you only need about half a teaspoon each day to reap its many benefits and receive adequate B vitamins. You can eat it straight off the spoon or add it to honey as a spread.

Propolis: The benefits of propolis date back to biblical times. Back then, Jesus and his homeboys referred to it as myrrh and it was highly prized for its medicinal properties. Our clever bee friends created propolis by gathering the sticky resin from tree buds and bark. They then took it back to their crowded hive and used it to prevent diseases by applying it as varnish on the cells of honeycomb, as a glue to seal up cracks, and to create doorways.

The bioflavonoids in propolis have powerful antibiotic, antifungal, and antibacterial effects. It is also a rich source of minerals, amino acids, fats, vitamins C and E, provitamin A, and B-complex.

Propolis extracts can be added to water, or droppered directly into the mouth. This will improve the immune system, especially during the onset of the flu or throat infection. You can also buy propolis eye drops, which are used to replace conventional eye drops.

Benefits of Massage

HEALTH & WELLNESS March 13, 2012 Don't Call It Pampering: Massage Wants to Be Medicine

By ANDREA PETERSEN

While massage may have developed a reputation as a decadent treat for people who love pampering, new studies are showing it has a wide variety of tangible health benefits.

Research over the past couple of years has found that massage therapy boosts immune function in women with breast cancer, improves symptoms in children with asthma, and increases grip strength in patients with carpal tunnel syndrome. Giving massages to the littlest patients, premature babies, helped in the crucial task of gaining weight.

Is massage just for pampering or does it have true biological effects? A recent study showed muscles rebounded better if massaged after exercising to exhaustion. Andrea Petersen on Lunch Break has details on Lunch Break.

The benefits go beyond feelings of relaxation and wellness that people may recognize after a massage. The American College of Physicians and the American Pain Society now include massage as one of their recommendations for treating low back pain, according to guidelines published in 2007.

New research is also starting to reveal just what happens in the body after a massage. While there have long been theories about how massage works—from releasing toxins to improving circulation—those have been fairly nebulous, with little hard evidence. Now, one study, for example, found that a single, 45-minute massage led to a small reduction in the level of cortisol, a stress hormone, in the blood, a decrease in cytokine proteins related to inflammation and allergic reactions, and a boost in white blood cells that fight infection.

There's been a surge of scientific interest in massage. The National Center for Complementary and Alternative Medicine, part of the National Institutes of Health, is currently spending $2.7 million on massage research, up from $1.5 million in 2002. The Massage Therapy Foundation, a nonprofit organization that funds massage research, held its first scientific conference in 2005. The third conference will be in Boston next year.

The research is being driven, in part, by massage therapy's popularity. About 8.3% of American adults used massage in 2007, up from 5% in 2002, according to a National Health Statistics report that surveyed 23,393 adults in 2007 and 31,044 adults in 2002, the latest such data available. Massage was expected to be a $10 billion to $11 billion industry in 2011 in the U.S., according to estimates by the American Massage Therapy Association, a nonprofit professional organization.

"There is emerging evidence that [massage] can make contributions in treating things like pain, where conventional medicine doesn't have all the answers," said Jack Killen, NCCAM's deputy director.

The massage therapy field hopes that the growing body of research will lead to greater insurance coverage for its treatments. Washington is the only state that requires insurers to cover massage therapy.

About 8.3% of American adults used massage in 2007, up from 5% in 2002, according to a National Health Statistics report.

Elsewhere, private insurers generally provide very limited coverage for massage. WellPoint, for example, doesn't include massage as a standard benefit in most of its plans, but employers can purchase alternative medicine coverage as an add on, said spokeswoman Kristin E. Binns. Aetna doesn't cover massage therapy as a standard benefit but offers members discounts on massage visits with practitioners who are part of an affiliated network of alternative medicine providers. Providers such as chiropractors or physical therapists, whose visits are often covered, sometimes use massage as part of their treatment.

Massage therapists charge an average of about $59 for a one-hour session, according to the American Massage Therapy Association. Treatments at posh urban spas, however, can easily cost at least three times that amount.

Most of the research is being done on Swedish massage, the most widely-available type of massage in the U.S. It is a full-body massage, often using oil or lotion, that includes a variety of strokes, including "effleurage" (gliding movements over the skin), "petrissage" (kneading pressure) and "tapotement" (rhythmic tapping).

Research Findings

A full-body massage boosted immune function and lowered heart rate and blood pressure in women with breast cancer undergoing radiation treatment, a 2009 study of 30 participants found.

Children given 20-minute massages by their parents every night for five weeks plus standard asthma treatment had significantly improved lung function compared with those in standard care, a 2011 study of 60 children found.

A 10-minute massage upped mitochondria production, and reduced proteins associated with inflammation in muscles that had been exercised to exhaustion, a small study last month found.

Another common type of massage, so-called deep tissue, tends to be more targeted to problem muscles and includes techniques such as acupressure, trigger-point work (which focuses on little knots of muscle) and "deep transverse friction" where the therapist moves back and forth over muscle fibers to break up scar tissue.

Massage is already widely used to treat osteoarthritis, for which other treatments have concerning side effects. A study published in the Archives of Internal Medicine in 2006 showed that full-body Swedish massage greatly improved symptoms of osteoarthritis of the knee. Patients who had massages twice weekly for four weeks and once a week for an additional four weeks had less pain and stiffness and better range of motion than those who didn't get massages. They were also able to walk a 50-foot path more quickly.

"If [massage] works then it should become part of the conventionally recommended interventions for this condition and if it doesn't work we should let [patients] know so they don't waste their time and money," says Adam Perlman, the lead author of the study and the executive director of Duke Integrative Medicine in Durham, N.C.

Scientists are also studying massage in healthy people.

In a small study published in the journal Science Translational Medicine last month, a 10-minute massage promoted muscle recovery after exercise. In the study, 11 young men exercised to exhaustion and then received a massage in one leg. Muscle biopsies were taken in both quad muscles before exercise, after the massage and 2½ hours later.

The short massage boosted the production of mitochondria, the energy factory of the cell, among other effects. "We've shown this is something that has a biological effect," says Mark Tarnopolsky, a co-author of the study and a professor of pediatrics and medicine at McMaster University Medical Center in Hamilton, Ontario.

A 2010 study with 53 participants comparing the effects of one 45-minute Swedish massage to light touch, found that people who got a massage had a large decrease in arginine-vasopressin, a hormone that normally increases with stress and aggressive behavior, and slightly lower levels of cortisol, a stress hormone, in their blood after the session. There was also a decrease in cytokine proteins related to inflammation and allergic reactions.

Mark Hyman Rapaport, the lead author of the study and the chairman of psychiatry and behavioral science at the Emory University School of Medicine in Atlanta, says he began studying massage because, "My wife liked massages and I wasn't quite sure why. I thought of it as an extravagance, a luxury for only people who are very rich and who pamper themselves." Now, Dr. Rapaport says he gets a massage at least once a month. His group is now studying massage as a treatment for generalized anxiety disorder.

Knead to Know Tips

• How can you make sure you get a good massage? Most states regulate massage and require therapists to be licensed. This usually requires a minimum number of hours of training and an exam. There is also national certification. Members of the American Massage Therapy Association must have 500 hours of training.

• Ask how many massages a therapist gives a day—and make sure you're not the 10th or even the seventh. 'It takes a lot of physical exertion to deliver a therapeutic massage,' says Ken Morris, spa director at Canyon Ranch, a health resort in Tucson, Ariz. Canyon Ranch limits its therapists to six massages in a day.

Write to Andrea Petersen at andrea.petersen@wsj.com
e x p a n s i v e n e s s / g r o w t h / s o u l / c r e a t i o n


Just because you feel alone, doesn’t mean nobody loves you. Just because you think you might fail, doesn’t mean you will. Look beyond your doubts and be aware of your mental self-talk. We all talk silently to ourselves in our minds, but we aren’t always conscious of what we’re saying or how it’s affecting us. Listen to your self-talk and replace negative thoughts with positive ones. The sun is always shining on some part of your life. Sometimes you just have to forget how you feel, remember what you deserve, and keep pushing forward.


via - Lessons Learned In Life

Wild Rice Salad Recipes

Ingredients

1 pound wild rice

For vinaigrette:
1/4 cup fresh orange juice
3 tablespoons chopped shallot
3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1 teaspoon minced garlic
1/2 cup extra-virgin olive oil

1 1/2 cups water
2 cups hickory nuts or chopped pecans, toasted
1 1/4 cups chopped fresh flat-leaf parsley
3/4 cup dried apricots, thinly sliced
3/4 cup dried cranberries

PreparationRinse wild rice in a sieve under cold water, then combine with cold water to cover by 2 inches in a 5-quart pot. Simmer, covered, until tender, 45 minutes to 1 hour.

Make vinaigrette while wild rice is simmering:
Whisk together juice, shallot, vinegar, mustard, and garlic. Gradually whisk in oil until emulsified and season with salt and pepper.

Assemble salad.  Rinse cooked wild rice in a sieve under cold water and drain. Stir together rices, vinaigrette, nuts, parsley, dried fruit, and salt and pepper to taste.

Serve at room temperature.
Salad keeps, covered and chilled, 3 days.

 La Kocinera: Curried Wild Rice and Chickpea Salad
http://lakocinera.blogspot.com/2011/06/curried-wild-rice-and-chickpea-salad_13.html


Raw Wild Rice Salad


1 cup wild rice (soak for 2-3 days, no cooking)
1 or 2 fresh tomatoes, cubed
1 celery stalks, chopped
1 or 2 avocados
4 tablespoons hemp oil (can be replaced by other oil)
3 tablespoons apple cider vinegar
2 or 3 tablespoons tamari
1 or 2 cloves garlic (optional)

Soak raw wild rice for 2 or 3 days in cold water in a glass gar; drain when tender and rinse well.
Add all other ingredients; mix well then serve.

_____

Wild Rice Salad


This recipe is from Yotam Ottolenghi. He is one of the most exciting new talents in the cooking world, with four fabulous London Restaurants and a weekly newspaper column that’s read by foodies all over the world. His new cookbook, Plenty, is flying off the shelves at Hammertown. It is a collection of 120 vegetarian recipes. Yotam’s food inspiration comes from his Mediterranean background. This cookbook is a definite “must-have”…the best chefs in the area are purchasing it!

(Serves 4)
Ingredients:

1-1/4 cups wild rice
4 TBL peeled pistachio
2/3 cup soft dried apricot, soaked in hot water for 5 minutes
1 small bunch of mint, leaves picked
1 small bunch of arugula
3 to 4 shallots, roughly chopped

Zest and juice of 1 lemon
2 tbsp olive oil
1 large clove of garlic, crushed
Sea salt and freshly ground black pepper

Directions:
1. Place the rice in a large pot and cover with water, bring to the boil then reduce the heat and cook for 30-40 minutes, depending on the variety, or until the rice is cooked al dente. Drain and rinse under cold water.

2. While the rice is cooking, roast the pistachio in a dry pan over a medium heat for 8-10 minutes. Coarsely chop them with a large knife. Drain the apricot and coarsely chop them too.

3. In a bowl mix the rice, apricots and pistachios. Add the rest of the ingredients, toss well and season with salt and pepper to taste.
-------
Butternut Squash Wild Rice Salad


I find my cravings change with the seasons. And this recipe is essentially autumn in a bowl. It combines some of my favorite ingredients this time of year - butternut squash, wild rice, pomegranates, walnuts and arugula.



For most salads, I don't really measure ingredients. So I've done my best to estimate. If you end up with a lot more squash on your salad than you'd like - don't say I didn't warn ya! Fortunately, it keeps well and tastes great the next day.



Serves 4



1 small butternut squash, peeled and cubed

2 tablespoons olive oil

2 tablespoons agave nectar

1 cup wild rice, cooked according to package instructions

1/2 cup pomegranate seeds

1/2 cup walnuts, chopped

2 tablespoons orange juice

1 1/2 tablespoons walnut or flax oil

1 1/2 tablespoons lemon juice

arugula or salad greens, washed

salt and pepper



Preheat oven to 425 degrees. Toss squash, olive oil, agave nectar in a large baking pan. Cover and roast in oven for 15 min. Remove from oven, turning squash in pan. Return to oven for another 10-15 minutes until squash is browned and tender. Sprinkle salt and let cool.



Once squash is done, insert walnuts in a baking pan. Let toast in oven for about 5 minutes. Make sure they do not burn. Turn with spatula if necessary, remove when fragrant.



Whisk orange juice, walnut oil, and lemon juice in a small bowl. Season with salt and pepper to taste.



Combine greens, pomegranate seeds, walnuts in a bowl. Serve with room temperature or warm roasted butternut squash and cooked wild rice. Toss and coat with dressing.
 
_____
Wild Rice and Cucumber Salad Recipe

Ingredients


1 cup wild rice

1 cup brown rice

2/3 cup freshly squeezed orange juice

zest from 1 large orange

1 shallot, chopped fine

1 bunch green onions, chopped fine

2 tablespoons red wine vinegar

1/2 cup extra virgin olive oil

kosher salt to taste

freshly ground black pepper to taste

1 seedless cucumber, peeled and coarsely chopped

1 large sweet red pepper, chopped

2/3 cup dried cranberries

1/2 cup parsley leaves, coarsely chopped

additional salt and pepper, as desired

_____

Wild Rice Salad

Ingredients


3 cups water

1 cup wild rice

Coarse salt

2 fresh poblano peppers

3 tablespoons extra-virgin olive oil

3 garlic cloves, minced

1 1/2 cups corn kernels (from about 3 ears)

1 can (15 ounces) black beans, drained and rinsed

Freshly ground pepper

2 scallions, thinly sliced (1/2 cup)

2 tablespoons chopped fresh cilantro

1/4 cup fresh lime juice (from 2 to 3 limes)

Directions

Bring water to a boil in a medium saucepan. Add rice and 2 teaspoons salt. Cover, reduce heat, and simmer until rice is al dente and some grains have split, 45 to 50 minutes. Drain.

Roast poblanos directly over a gas-stove burner or under a broiler, turning often with tongs, until charred on all sides. Place in a bowl, cover with plastic wrap, and let stand for 15 minutes. Rub poblanos with a paper towel to remove skins. Cut a slit down the side of each poblano, and remove seeds. Cut into 1/2-inch dice.

Heat oil in a large skillet over medium heat. Add garlic, and cook, stirring often, about 2 minutes. Add poblanos, and cook for 1 minute. Stir in corn, and cook for 3 minutes. Add wild rice and black beans, stirring to coat, and cook for 2 minutes. Season with salt and pepper.

Let cool slightly, then transfer to a bowl. Cover, and refrigerate until cold, about 1 hour. Stir in scallions, cilantro, and lime juice.

Cook's Note

Make sure to use fresh summer sweet corn with plump kernels for the best results.
_________

 Spring Wild Rice Salad RecipeYou can use tahini or experiment with other nut butters here. Also, If you like a bit more texture you can pan-fry the split peas for a minute or so - don't go too far or that get overly crunchy. You can easily make this vegan by omitting the goat cheese.


Almond Dressing:

1 garlic clove, smashed and chopped

1/4 cup almond butter

zest of one lemon

scant 1/4 cup fresh lemon juice

2 tablespoons olive oil

scant 1/4 cup hot water

scant 1/2 teaspoon fine grain sea salt

1 bunch asparagus, trimmed and cut into 1-inch segments

4 cups cooked wild rice*

1 cup cooked yellow split peas**

1 bunch chives, chopped

1/4 cup goat cheese, crumbled (optional)

Whisk together the garlic, almond butter, lemon zest and juice, and olive oil. Add the hot water to thin a bit and then the salt. Set aside.

Bring a saucepan full of water to a boil. Salt the water and add the asparagus. Cook for just a minute - until the asparagus is just bright and tender. Drain and run under cold water to stop the cooking.

In a large bowl combine the wild rice, yellow split peas, asparagus, and abot half of the almond dressing. Give it a good toss. Add more dressing if needed. Taste, and add more salt if needed. Serve topped with chives and crumbled goat cheese.

Serves 8.

*To cook wild rice (SNC 60). Rinse 1 1/2 cups wild rice. In a medium sauce pan bring the rice and 4 1/2 cups salted water to a boil. Reduce to a simmer. Cook for 40 minutes or until rice is tender and splitting open, stirring occasionally.

**To cook dried yellow spilt peas: Bring 3 cups of water to a boil in a large saucepan, add 3/4 cup dried yellow split peas, and cook for 20 -30 minutes, or until tender. Drain, salt to taste and set aside.

_____

Spring Wild Rice Salad RecipeYou can use tahini or experiment with other nut butters here. Also, If you like a bit more texture you can pan-fry the split peas for a minute or so - don't go too far or that get overly crunchy. You can easily make this vegan by omitting the goat cheese.


Almond Dressing:

1 garlic clove, smashed and chopped

1/4 cup almond butter

zest of one lemon

scant 1/4 cup fresh lemon juice

2 tablespoons olive oil

scant 1/4 cup hot water

scant 1/2 teaspoon fine grain sea salt

1 bunch asparagus, trimmed and cut into 1-inch segments

4 cups cooked wild rice*

1 cup cooked yellow split peas**

1 bunch chives, chopped

1/4 cup goat cheese, crumbled (optional)

Whisk together the garlic, almond butter, lemon zest and juice, and olive oil. Add the hot water to thin a bit and then the salt. Set aside.

Bring a saucepan full of water to a boil. Salt the water and add the asparagus. Cook for just a minute - until the asparagus is just bright and tender. Drain and run under cold water to stop the cooking.

In a large bowl combine the wild rice, yellow split peas, asparagus, and abot half of the almond dressing. Give it a good toss. Add more dressing if needed. Taste, and add more salt if needed. Serve topped with chives and crumbled goat cheese.

Serves 8.

*To cook wild rice (SNC 60). Rinse 1 1/2 cups wild rice. In a medium sauce pan bring the rice and 4 1/2 cups salted water to a boil. Reduce to a simmer. Cook for 40 minutes or until rice is tender and splitting open, stirring occasionally.

**To cook dried yellow spilt peas: Bring 3 cups of water to a boil in a large saucepan, add 3/4 cup dried yellow split peas, and cook for 20 -30 minutes, or until tender. Drain, salt to taste and set aside.

_____


Wild and Brown Rice Salad










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Rate 61100(5)5Comments(4) Our rice salad, which can be served chilled or at room temperature, includes three types of the grain -- wild, brown, and brown basmati -- as well as tomatoes, cucumber, celery, onion, and peppers. Any combination of rice or commercial blend of rice would work well in this recipe.

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Martha Stewart Living, September 2001

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Serves 8 to 10 as a side dish Add to Shopping List

Ingredients

For the Dressing

1 tablespoon olive oil

1 1/2 tablespoons balsamic vinegar

1 teaspoon coarse salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon Dijon mustard

For the Salad

1 1/2 cups cooked wild rice made according to package directions; 3 cups cooked brown and/or brown basmati rice (about 1 1/3 cups uncooked), made according to package directions

1 yellow bell pepper cut into 1/2-inch pieces

1/2 red onion finely chopped

2 stalks celery cut into 1/2-inch pieces

1/2 seedless cucumber quartered lengthwise and cut into 1/4-inch slices

6 ounces red cherry tomatoes quartered

1/4 cup chopped fresh cilantro

Directions

In a small bowl, whisk together the olive oil, balsamic vinegar, salt, pepper, and mustard; set aside.

Place the wild rice, brown rice, yellow pepper, red onion, celery, cucumber, cherry tomatoes, and cilantro in a medium bowl. Add the dressing, and toss well to combine. Transfer to a serving bowl.

______
Wild Rice Salad with Roasted Vegetables and Lemon-Tahini Dressing




Four to six servings







Feel free to use any root vegetables you like, or add a few other herbs into the mix; fresh dill or something else vaguely Mediterranean or Middle Eastern would be pretty tasty.







3/4 cup (125 g) wild rice



6 cups (750 g) peeled and cubed root vegetables; any mix of carrots, parsnip, celery root, beets, and butternut squash, or other favorites



Olive oil



Sea salt and black pepper



2 spring onions or green onions, minced



1/2 cup (15 g) chopped fresh parsley and chives (or other favorite herbs)













Lemon-Tahini Dressing







1/4 cup (80 g) tahini



1 tablespoon fresh squeezed lemon juice



3 tablespoons water



1 clove garlic, peeled and minced



1 teaspoon soy sauce







1. Put the wild rice in a saucepan and cover with plenty of salted water. Bring to a boil, then reduce the heat to a gentle boil and cook the rice until it’s tender, about 45 minutes.



2. While the rice is cooking, preheat the oven to 375ºF (190ºC). Drizzle a few spoonfuls of olive oil on a rimmed baking sheet. Spread the cubed vegetables over the pan and season well with salt and freshly ground pepper.



3. Toss the vegetables with the olive and spread them on the baking sheet in an even layer. Bake for 30 to 45 minutes, stirring once or twice during cooking, until the vegetables are fully cooked.



4. When the rice is done, drain it well and toss it in a large bowl with the cooked vegetables and let cool to room temperature. Once cool, stir in the onions and herbs.



5. Make the lemon-tahini dressing by stirring together the tahini, lemon juice, water, garlic, and soy sauce, then pour it over the salad and stir it in well. Taste, and add a bit more salt and lemon juice, if desired.







Serving and Storage: This salad is best enjoyed at room temperature; when chilled, it tends to dry out a bit because of the tahini. If you wish to make it in advance, best to make the dressing and the vegetable & rice mixture separately, then stir them together before you serve it.



__________
Baba Ganoush Recipe


58 comments - 07.29.2008



French people often drink apéritifs before dinner, but rarely cocktails. Americans who come to Paris are often perplexed when the waiter asks them: “Vous desirez un apéritif?” and a few minutes later, they’re handed a glass of red Martini & Rossi instead of the straight-up, dry martini that they thought they had ordered.



And another heads-up: tourists are equally perplexed when the check arrives and they find that that dinky demi-flute of kir Royale costs more than their main course.





Few French people that I know order an apéritif in a restaurants, unless it’s a special occasion. Sometimes visitors assume they’re supposed to order one, thinking that the waiter will think they’re a skinflint if they don’t. But they’re mostly just asking to be polite, since they’re not on the “take”…er, I mean…the tip-system.



So it’s no skin off their derrière if you don’t order a pre-dinner drink. I doubt they order one when they go out either. Just like salesclerks in fancy clothing stores, who I’m never afraid of: the only reason they’re able to wear those clothes is because they work there. I don’t worry about what they think of me since they can’t afford them either.





Parisians often take their pre-dinner drink at a café, where they can sit outside and it’s decidedly more pleasant. Oh yeah, and of course, where you can still smoke. At dinner parties, though, apéritifs are served because it allows for stragglers and late-comers, an especially big problem for the hosts and hostesses of Paris.



During that time, there’s always something to nibble on. Even though most French gag when they taste peanut butter, for some reason, they enjoy salted peanuts with their drinks. What makes me gag are the little bâtons de fromage that are offered a bit too-frequently: the bacon-flavored ones leave the worst aftertaste imaginable. I haven’t figured out where the French developed a taste for snacks like this, but it’s probably because they’re easy and cheap. Not the French, I mean…If only!…I’m talking about the boxes of snacks.



Sometimes I’ll make something like Baba Ganoush, which is called caviar d’aubergines, a tasty spread which is not only easy to make, but improves if made a day or two in advance. And I’ll serve it with toasted bread or pita triangles. Sometimes I’ll tone down the garlic for les Parisiennes, and in the spite of their penchant for cigarettes, I tame the smoky-flavor, too, depending on who’s on the guest list.





One dinner party habit this American hasn’t acclimated to is the Parisian habit of sitting down to eat at 10pm—and not leaving until 3am, or later. I’m a lightweight compared to them, and begin nodding off just after midnight. When the métro stopped at 1am, it was the perfect excuse to break up the party so I could catch my beauty sleep, as everyone made a mad dash for the underground. But now, with the extended hours and the free bikes scattered around Paris, you need a crowbar to get folks to leave. No wonder my looks are fading.



I’m still working on getting folks to leave and I haven’t figured out that one out, yet. Maybe garlic ice cream should be next on my docket, so I can get some sleep around here.



Baba Ganoush



Eight servings



I like my Baba Ganoush super-smoky, and leave the eggplants on the stovetop for a good 10 to 15 minutes, but for most people, that’s probably too much. Five or so minutes, until the skin gets a bit charred, is probably right for most “normal” folks. If you have smoked salt, you can use that to give it another hit of smoked flavor, too.



Sometimes I add a pinch of ground cumin. If you do, please just add just a bit. Baba Ganoush shouldn’t taste predominantly of cumin, which can quickly overwhelm.



3 medium-sized eggplants

1/2 cup (130g) tahini (roasted sesame paste)

1 1/4 teaspoons coarse salt

3 tablespoons freshly-squeezed lemon juice

3 cloves garlic, peeled and smashed

1/8 teaspoon chile powder

1 tablespoon olive oil

a half bunch picked flat-leaf parsley or cilantro leaves



1. Preheat the oven to 375F (190C).



2. Prick each eggplant a few times, then char the outside of the eggplants by placing them directly on the flame of a gas burner and as the skin chars, turn them until the eggplants are uniformly-charred on the outside. (If you don’t have a gas stove, you can char them under the broiler. If not, skip to the next step.)



3. Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes, until they’re completely soft; you should be able to easily poke a paring knife into them and meet no resistance.



4. Remove from oven and let cool.



5. Split the eggplant and scrape out the pulp. Puree the pulp in a blender or food processor with the other ingredients until smooth.



6. Taste, and season with additional salt and lemon juice, if necessary. Chill for a few hours before serving. Serve with crackers, sliced baguette, or toasted pita chips.



Storage: Baba Ganoush can be made and refrigerated for up to five days prior to serving.


http://www.davidlebovitz.com/2008/07/baba-ganosh/
_______
Cabbagetown Hummus Recipe


68 comments - 06.08.2008



I began my cooking career at a vegetarian restaurant in Ithaca, New York. Although you’ve probably heard of the other vegetarian restaurant in town, I worked up the hill at the Cabbagetown Café. While we weren’t as famous, the food was quite good. (I say we were better, but I’m somewhat biased). I guess the public agreed since by the time we opened the door each day for lunch and dinner, there was already a line down the sidewalk of hungry locals and regulars waiting to get in.



We cooked everything from scratch from produce brought to us by farmers in the area, directly, before it was trendy or cool to pat ourselves on that back and write an article about it.



We just did it.





Farmers would come in lugging crates of dirty root vegetables, crispy radishes, and slender green pea pods, and we’d make what we could with them. The food wasn’t especially fancy, but we did do some creative things and almost everything was pretty delicious that we whipped up.



There was a creamy garlic dressing that was based on French aïoli, bowls of chili made with cashews (don’t laugh…it was good), and it was the first time in my life I ever tasted really good, freshly-ground, brewed coffee, at a time when most people were content scooping instant crystals into cups of boiling water and chugging that.



Sure there were some hippy-dippy things, like tempeh burgers, tofu-based sauces—and the cook who put everything from raisins in her enchiladas and spoonfuls of cinnamon in tomato sauce. But the soups were excellent, the spinach lasagne packed full of whole-milk ricotta and just-picked greens—if I was making it, I’d skip the cinnamon—and we couldn’t fry the corn chips fast enough to go with the best refried beans I’ve ever tasted in my life.





We didn’t have any machines, except for a blender, and used our hands to stir and chop. There was no white flour or sugar in the kitchen either…(!) We made our own bread each day from scratch, and had fantastic cornbread, which we’d serve very hot, slathered with lots of butter from the nearby Cornell University Dairy Store. Many of the recipes were published in Cabbagetown Café Cookbook, a compendium whose recipes hold up surprisingly well today.



One of our most popular popular lunch dishes was the Cabbagetown hummus; a slightly-chunky chick pea spread made with sesame paste and lemon juice. And lots of garlic. When I moved to Paris, I didn’t realize how popular hummus was here, but Parisians love it and it’s sold in small tubs in every supermarket and by Arab merchants at outdoor markets.



But it isn’t always very good and it’s so easy to make yourself, especially if you use canned or jarred chickpeas. Since the water is heavily calcified in Paris, dried beans can be stubborn to soften during cooking, so I don’t have any problems opening a jar. And since I no longer live in Ithaca or California, I don’t have to worry about things like preservatives or care about the planet anymore. And let me tell you, that’s quite a load off.





Oddly, when I was living in upstate New York, the Three Mile Island nuclear accident happened nearby and one of my co-worker’s mother was a nuclear physicist at nearby Cornell University. Right afterward, she said, “Everyone should leave here—now!” I didn’t go (which may explain a few things), but she and her family did, until the danger (allegedly) had passed. When I saw these homely lemons at the market, they reminded me of when we used to call oddities like this “Three Mile Island Lemons.”



I bought them because they were so homely that I feared no one else would give them a good home. So I guess I still have a bit of that hippie-dippy spirit in me.





Hummus

Makes 6 to 8 servings



Adapted from the Cabbagetown Café Cookbook (Crossing Press) by Julie Jordan



Although I’ve never seen it on offer in cafés here, hummus makes a great tartine: an open-faced sandwich, which I would top with sprouts. If cooking your own dried chick peas: it takes about 1 cup (140g) of dried chickpeas to make 2 cups (350g) of cooked ones. Incongruously, at the vegetarian restaurant, we used a meat grinder to make hummus. Nowadays I use a blender (or food processor) to whip this together.



3 large cloves of garlic, coarsely chopped

1 teaspoon coarse salt

3/4 cup (180g) tahini (sesame paste)

2 tablespoons olive oil

1/3 cup (80ml) freshly-squeezed lemon juice

2 cups (350g) drained canned chickpeas, (reserve the liquid)

1 cup (15g) gently-packed parsley leaves, preferably flat-leaf

1/8 teaspoon chile powder

6 tablespoons (or more) of chickpea liquid



1. In a blender, whiz together the garlic, salt, tahini, olive oil, and lemon juice until the garlic is finely-chopped.



2. Add the chick peas, parsley leaves, chile powder, and 6 tablespoons of chick pea liquid, and pulse until smooth. Stop the machine a couple of times during blending to scrape down the sides to make sure everything gets well-incorporated.



3. Taste, and add more lemon juice or salt if desired, and more of the chick pea liquid until it reaches a thick, but spreadable consistency. You can make it as smooth, or as coarse, as you want. I like mine mid-way between the two.



Serving: I make a well in the center and drip in some good olive oil and cracker pepper in the crater. Serve with toasted pita chips, baguette slices, or whole wheat crackers. Sometimes I’ll add a generous sprinkle of chopped chives or scallions along with the parsley to my hummus as well. It’s also good with raw vegetables, as a dip.



Storage: Hummus will keep in the refrigerator for up to four days. You can also freeze hummus, well-wrapped, for up to two months.

http://www.davidlebovitz.com/2008/06/cabbagetown-hum/

_________________

Wild Rice and Edamame Salad RecipeBy Sarah Karnasiewicz Saved 175 Save to profile 175 5.0 (9)WRITE A REVIEW Difficulty: Easy

Total Time: About 40 mins, plus chilling time
Makes: 6 to 8 servings (about 7 cups)

Fast, healthy, and surprisingly addictive, this salad could easily become your go-to dish for barbecues, potlucks, and picnics. It comes together in mere minutes, but be sure to leave time for the salad to chill and the flavors to meld before serving.

More wild rice recipes.

INGREDIENTS1/2 cup blanched slivered almonds 2 tablespoons white sesame seeds 4 cups cooked wild rice 3 medium scallions, thinly sliced (white and light green parts only) 2 cups shelled cooked edamame, thawed if frozen 2 medium carrots, peeled and small dice 1/2 cup dried cranberries 3 tablespoons olive oil 2 tablespoons toasted sesame oil 1/4 cup rice vinegar, plus more as needed 2 teaspoons honey Kosher salt Freshly ground black pepper INSTRUCTIONSPlace the almonds in a medium frying pan over medium heat and toast, stirring often, until golden brown (do not let the nuts burn), about 8 to 10 minutes. Transfer to a large heatproof bowl. Add the sesame seeds to the pan and toast, stirring often, until golden brown, about 2 to 3 minutes. Transfer to the bowl with the almonds. Add the rice, scallions, edamame, carrots, and cranberries to the bowl with the almonds and sesame seeds and toss to combine. Whisk the olive oil, sesame oil, rice vinegar, honey, and a pinch each of salt and pepper in a medium bowl until combined. Drizzle over the rice mixture and toss to combine. Taste and season as needed with more salt, pepper, and vinegar. Cover and chill for at least one hour before serving.

______

Wild Rice Salad With Celery and Walnuts


Andrew Scrivani for The New York Times



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CloseDiggRedditTumblrPermalink By MARTHA ROSE SHULMAN

Published: November 14, 2008

I think of this lemony salad as a main dish salad, one that makes a perfect lunch, but it would be a welcome addition to a Thanksgiving table.



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Recipes for Health

This series offers recipes with an eye towards empowering you to cook healthy meals every day. Produce, seasonal and locally grown when possible, and a well-stocked pantry are the linchpins of a good diet, and accordingly, each week’s recipes will revolve around a particular type of produce or a pantry item. This is food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and a pleasure to eat.



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Recipes for Health: Celery and Potato Soup (November 12, 2008)

Recipes for Health: Curried Waldorf Salad (November 13, 2008)

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For the salad:



1 quart water, chicken stock or vegetable stock



1 cup wild rice, rinsed



Salt to taste



1/3 cup lightly toasted broken walnut pieces



3 celery stalks, preferably from the heart, thinly sliced on the diagonal (about 1 1/4 cups)



1/2 cup chopped fresh parsley



1 teaspoon finely chopped fresh sage (2 good-size leaves) (optional)



For the dressing:



2 tablespoons freshly squeezed lemon juice



2 teaspoons red wine vinegar, white wine vinegar, or sherry vinegar



1 small garlic clove, minced



Salt and freshly ground pepper to taste



3 tablespoons walnut oil



3 tablespoons extra virgin olive oil



2 tablespoons buttermilk or plain low-fat yogurt



1. Bring the water or stock to a boil in a large saucepan, add salt to taste and the wild rice. Lower the heat, cover and simmer for 40 minutes, or until the rice is tender and splayed. Drain and toss in a large bowl with the remaining salad ingredients.



2. Mix together the lemon juice, vinegar, garlic, salt and pepper. Whisk in the walnut oil, olive oil, and buttermilk or yogurt. Toss with the wild rice mixture. Taste and adjust seasonings, and serve.



Yield: Serves 4 to 6



Advance preparation: You can assemble the salad several hours before serving. If you wish to toss it with the dressing so that the rice marinates for a while, do not add the parsley. Add just before serving, or the color will fade.



_____________

Vulnerability

Vulnerability Is Energy!

by Elena Brower on March 6, 2012

Vulnerability is energy.

Feeling vulnerable provides us with an energetic, interior momentum of a sort. Vulnerability carries with it a sweetness, even kindness, sometimes longing – all expressions of energy that we can transmute and use towards other choices, other responses, other possibilities.

If you’re feeling vulnerable, fallible, unsure, allow yourself to feel that feeling, and then shift that momentum towards witnessing, seeing yourself differently. This will diminish the repetitive, reactive insecurity and move you toward an understanding you already possess: ALL IS WELL.


~Our strength lies in our vulnerability and our willingness to keep our hearts open in spite of all the painful blows that life throws at us. By allowing your heart to remain open you will not only learn faster and heal faster, but all those delicate and beautiful parts of yourself will begin to flourish.~