Wild rice salad & thoughts on gluten

There was a widely-held sentiment on Sunday that spring was near. I had my work spread out on the kitchen table, doing what students do best, wishing I could partake in the many outdoor activities I’m sure were happening without me. Itchy for a study break around 2 o’clock, I entered my sanctuary (otherwise known as the kitchen) and made a quick, light, refreshing springtime salad. 

Radishes: I used to hate ‘em. Too spicy, too crunchy, too weird. My range of acceptable foods up until age 18 or so used to be extremely narrow, and included not much other than pasta, bread of every variety, cheese of all kinds, a nice hamburger, lots of fruit, and rich desserts wherever I could find them. In a nutshell, simple carbs with sugar on top and a side of saturated fat. I will never preach vegetarianism to you here, that’s not the point. The point is health, however it works best for you. For me, things have dramatically changed since then. These days, Sunday in particular, radishes are my muse and health a daily pursuit. Thank the universe I came to my senses. 

Why? I’ll tell you. I used to be very uncomfortable. As in, bloated all the time. Full. Irregular (TMI?). Moody. Annoyed. The list of symptoms goes on, all pointing to a pretty monumental imbalance. I had no idea why I always felt this way until I became interested in nutrition and started experimenting with my diet. Up until then, my body had been over-compensating for the lack of nutrients and fiber I was eating, creating problems like slow digestion, hormone fluctuations, fluid retention, and more. In a word: Inflammation.

Among other things, I believe gluten, and wheat in particular, was part of the culprit. I am definitely not allergic to gluten to the degree that others of you may be, but after living life without (or with very limited) wheat for quite some time, I’ve come to the conclusion that my body is highly sensitive to it. Weird things happen when I eat bread, pasta, pastries, muffins, or cakes made with white or whole-wheat flour, and I’m a little unbalanced for a day or two. So I tend to avoid it. Not to mention, much of the research I’ve come across indicates that our European predecessors began using wheat flour for bread due to convenience and better baking results. We originally used barley, which is slightly lower in gluten, and perhaps more nourishing  and digestible for us on the whole.

One of the great many gluten-free grains out there is wild rice. Chewy, nutty, and nice to look at, I love it with the other colors in this salad. It made a refreshing and crunchy late lunch this weekend, as I looked longingly out the window and solemnly highlighted paragraphs. Try it yourself for a little dose of refreshment and spring fever. And please, if you have any thoughts on gluten/wheat, feel free to share them. Have you had a similar experience? Do you think I’m a loon? I’d love to hear.

Wild Rice Salad with Radishes :: Serves 2

1 cup dry wild rice
4-5 radishes, ends trimmed, sliced thin
1 large carrot, peeled, sliced thin 
handful fresh parsley, chopped
1 cup cooked chickpeas (I use canned beans, rinsed and drained) 

3 tablespoons olive oil
1-2 tablespoons raw apple cider vinegar (could use red wine vinegar)
1 teaspoon dijon mustard
pinch of celery seed
pinch of red pepper flakes
freshly ground black pepper

- In a medium saucepan, bring 2 1/2 cups of salted water to a boil. Add rice, cover and gently simmer on low heat until water is absorbed, about 30 minutes. Fluff with a fork and let cool.

- Prep veggies and place in a large bowl. In a small bowl, thoroughly whisk the dressing ingredients.

- Add cooked and cooled rice to the bowl with the veggies. Pour dressing over the top and toss to combine. 

Squash Bowls with Chard, Beans, Shiitake

Since I have recently confided in you my obsession with all things raw and pure and leafy, let me now take a moment to pay some attention to my other love, the steamy and warming one-bowl type. The type we fondly remember from childhood, usually in the form of melty cheese and bread or, in my case, the aroma of family-secret spaghetti sauce and Italian sausages having simmered for hours while I was at school. Comfort food.

Dietary preferences have morphed since then, and I’d probably be disowned if I gave you our spaghetti sauce recipe anyway, so I’ll instead tell you about squash. I love squash of any kind, and it fills me more than pasta does (with twice the nutrients). My days have been busy: not stressful, just active, but nonetheless giving me one more reason to unwind with a warm dinner of vegetables, grains, sauteed greens, or hearty beans. Even better if the bowl itself is edible, best yet if the ingredients are seasonal. Everybody wins, and so it is with this simple recipe.

 

One note before we begin: I found some dried shiitake mushrooms at Costco, a huge win since they can be incredibly pricey. That said, you could easily use a cheaper (but still flavorful) variety. Or, if mushrooms aren’t really your thing, try eggplant. I find that these two make pretty great replacements for one another. 

Californian winter doesn’t linger long, so I’m savoring the last of it with plenty of dishes like this. It won’t be long before the farmers’ market is back in business and heirloom tomatoes are abundant. For all you mid-westerners (hi, Sis!) and east-coasters (hi, aunts, uncles and cousins!) I’m sending you hugs and sunshine. 

 

Squash Bowls with Chard, Beans, Shiitakes :: Serves 2

1 acorn squash, halved and seeds removed 
1 cup lentils or a variety of dried beans 
1/2 yellow onion, diced 
2 cloves garlic, diced 
1/2 cup dried shiitake mushrooms, reconstituted in warm water and diced (or fresh mushrooms of choice) 
3-4 stalks Swiss chard, stems chopped and leaves julienned 
sea salt and black pepper 
1/4 teaspoon chili powder 
1/4 teaspoon allspice 
1/2 teaspoon dried sage 
1/2 teaspoon turmeric 
1/2 teaspoon crushed red pepper flakes 
1/2 teaspoon cumin 
splash of balsamic vinegar (optional)

Preheat oven to 375’. Line a rimmed baking sheet with foil. Brush halved squash with oil and place cut-sides down on baking sheet. Bake until the skin can be pierced with a fork, about 25-30 minutes.

In a medium saucepan, cook beans according to package directions. Drain (if needed) and set aside. 

In a large skillet over medium heat, saute onion in oil until tender. Add garlic, mushrooms, chard, seasoning and spices and stir to combine. Add more oil if necessary (the mushrooms absorb a lot). Reduce heat to medium-low, cover, and let the greens wilt. 

Add cooked beans and about 2 tablespoons of balsamic vinegar. Stir to combine and let the vinegar reduce. Add more salt and pepper if desired. Remove from heat.

Spoon mixture into the squash “bowls.” You will have extra-- I like to keep refilling the bowl as it empties, so as to get a bite of filling with every bite of squash. 

Nourishing quinoa salad

We are having a fantastic break from winter’s grey gloom around here. Last Saturday, stunning as it was, pretty much set the pace for the entire week to follow. On Tuesday morning, I tiptoed outside with my breakfast and ate bathed in the warm morning sun, something I haven’t been able to do since October. For someone as easily effected by the seasons as I, it was a welcome change. 

On another note, the break I’ve been giving my body for the past week has left me feeling so alive, there’s no way I could not share some of my meals with you. I haven’t really been cleansing in the way that we usually think of the term, but I feel cleansed nonetheless. Nourished, sustained, refreshed, and better. Happier, even. 

This salad doesn’t differ from something I might make on any normal day, cleanse or no cleanse, but it’s my favorite lunch of the moment and I’ve been making it often. It has got a little bit of everything-- salty, sweet, nutty, fresh, very flavorful, and comforting in its own unique way. The different textures from the dried fruit, pomegranates and beans and the way they work together make it something of a masterpiece.

Red quinoa is higher in antioxidants than the more common white variety, but either will work here. Also, when you’re wrestling with a pomegranate, here are a few words of caution: Wear an apron. Do not wear a shirt you like even a little bit. Do not use a white cutting board, and place a few layers of paper towel on top of your work surface before you begin. A note on the greens: I used kale and spinach, but feel free to use any you like. Mustard greens might be nice. I recently learned that massaging raw kale with your hands and some olive oil causes it to wilt and ‘cook’ down a bit, which is what I’ve been doing to make it more manageable in a salad. Yum! 

Nourishing Quinoa Salad :: Makes 1 generous serving

Ingredients:
2-3 leaves curly kale, stems removed, chopped
handful spinach leaves, chopped
1/2 cup cooked red quinoa
1/4 cup pistachios
seeds from 1/2 pomegranate
1/3 cup cooked black beans
3 dried figs, chopped 
3 dried apricots, chopped

 Dressing:
3 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon honey
1 teaspoon dijon mustard (optional)

In a medium bowl, place kale and a drizzle of olive oil. Massage with your hands, rubbing oil into the leaves, for a few minutes until slightly wilted. Set aside and prep remaining ingredients.

Add spinach, quinoa, pistachios, pomegranate seeds, black beans, and dried fruit to the bowl with the kale. Make a dressing with the olive oil, vinegar, honey and dijon, whisking vigorously or shaking in a small container. Pour dressing over salad ingredients and toss to combine. Season with freshly ground black pepper.

This month, I'm eating for energy

I’m convinced that eating seasonally is one of the legendary secrets to happiness. The goodness it does for our bodies, our communities and our earth is almost unbelievable. While many of us turn to caffeine and sugar for morning and mid-afternoon energy boosts, I’ve discovered that taking a more wholesome and gentle approach benefits me in more ways than just the amount of lust I have for life. 

I'm one of those people who is really effected by the changing seasons. The ‘winter blues’ usually hit me pretty hard. I can’t be without early morning sunlight or flip-flops for very long. Without fail, mid-January through late February has my outlook slowly growing less positive and my motivation to get outside and move becoming weaker as the days go by. I need all the help I can get, and most of it I actually find in the produce aisle. 

For my January column in the Town Crier, I interviewed a nutritionist & wellness coach to get her take on the best foods to eat for sustained winter energy. She had some great suggestions that can be adapted to any diet preferences or limitations. Read the column here, and see for yourself what I learned!

Curious as to what secret and delicious beauties I might find in the dead of winter, I’ve been spending a lot of my free time browsing the seasonal produce selection. Saying that I have not been disappointed is an understatement. These are the foods that have been appearing in my meals every day: kale, yams, beets, beet greens, brussels sprouts, cauliflower, oranges, kumquats, pomegranates, cranberries, apples, fennel, grapefruit... and whatever else I can find that looks intriguing. Paired with legumes, whole grains, organic eggs and plenty of nuts, I’m full and energized and happy for hours on end. My plan for future posts is to start showing you all more of what I eat every day-- we all like to read about what others indulge in, but I want this to be a place my friends can come for help, inspiration and advice.

One of my favorite ways to incorporate these foods is in a whole grain salad. The following is just one example; completely open to interpretation, you can substitute any ingredients for whatever your heart desires. Therefore, the amounts listed are vague. Find your own contentment this winter by eating what the season has to offer. I’m sure you’ll find it does wonders for much more than ever expected.

Forbidden Rice Salad :: Serves 2

1 cup forbidden/black rice, cooked according to package instructions (2 cups cooked)
2 tablespoons orange zest
1/2 cup dried cranberries
1/2 cup sliced almonds, toasted
4 tablespoons olive oil
1 tablespoon orange juice
1 tablespoon apple cider vinegar
1 teaspoon honey

Make a dressing with the olive oil, orange juice, vinegar and honey. Shake in a sealed container or whisk vigorously. Combine cooked rice, orange zest, dried cranberries and almonds in a large bowl. Drizzle with dressing and toss. Serve immediately or allow to sit for one hour, covered, at room temperature or in the refrigerator. Should keep for 2-3 days.

In Reflection

It is now the year 2011. I’m once again having to correct myself, erasing the 0 and replacing it with a 1 each time I write the date, which I suppose is to be expected. As people of the modern world, it’s a small but noticeable change in our daily habits, causing us to pause briefly and remember that time is passing; maybe also nudging us into a momentary state of reflection. I often wonder how many January assignments I’ve turned in with the wrong date on them, and I laugh. I wish there was a way to keep track of that. 

This week, I’ve passed some of the time baking and cooking and most of the time eating delicious food, which really isn’t unusual, however I’ve noticed a slight change in my pace. Just as with the week leading up to Christmas, the week leading up to New Year’s Eve is filled with parties, gatherings and lavish meals. What changes is my relative level of busyness. I’m not spending hours in various shops, I’m not trying to produce batches upon batches of cookies to tie with a bow and give away, and I’m not dividing my time as much between friends and visiting relatives. I’m moving more slowly, enjoying each moment, relaxing more. If you ask me, the week after Christmas is the perfect time to have a casual party or embark on a low-key trip.

I do have a new recipe I’ve been wanting to share with you, a delicious cake that I brought with me to one of these after-Christmas parties, however it needs a few more tweaks before I’m comfortable posting it here. Until then, I thought it would be fitting to spend some time in reflection. As I’m sure it has been for most of you, 2010 was incredibly busy, challenging, and educating for me. What follows is a collection of my favorite recipes, photos, and moments from the past year, summarizing the changes I have been through and the things I’ve learned along the way. I hope you enjoy it!

January, one year ago: I came across an opportunity that seemed way too good to be true, but wholeheartedly went for it anyway. I landed a dream internship in the city and became even more immersed in the wonderful world of food, writing, and social media. Everything I hoped it would be and more, I am still in disbelief. In March, The Chocolate Fig was born and my journey here thus began. Read my very first entry here. 

In April, I had tons of fun experimenting with different ingredients. The recipe for the above bundt cake, using Baileys Irish Cream, can be found here. I also tried baking with tea, to much success. See my account of it here. 

August: The beginning of my most challenging college semester to date. My schedule was packed, I was struggling with time management and feeling quite overwhelmed. Because of this, many of the recipes I shared here were quick breads, muffins and other speedy breakfast ideas. One of my favorites, in particular, can be found here. Also in August, before the rush set in, I ate quite a few luscious salads, made my own almond milk, and had a mild obsession with apples. 

In September, Project Food Blog (hosted by Foodbuzz) began and I was faced with the extremely challenging task of balancing schoolwork, part-time jobs, family and completing one contest entry each week. Needless to say, the experience was wonderfully fulfilling. I tried catfish for the first time and cooked an authentic Egyptian meal. My favorite challenge was the Luxury Dinner Party. You can find the entry here. 

November: Thanksgiving meant not that I stuck with the tried-and-trues. Rather, I risked the fulness of our spread with new and interesting additions. Luckily, our meal was every bit as decadent as it should be. 

Finally, in December, my first food article was published in our local newspaper, I celebrated an important milestone, and The Chocolate Fig got a little makeover. 

And now it is an early day in January, time to begin it all again. I could never have guessed what the past year would bring me, just as I have no idea what 2011 has in store. I am optimistic and excited. I am so grateful for so much in my life, but through this blog in particular, I have grown as a person, a writer and a cook. I am also able to record and look back on many of the most memorable moments in my life. It's been a special year. To my friends and family, thanks for reading. To the wonderfully talented individuals I’ve cyber-met through this little endeavor, thank you for the endless inspiration. 

Here’s to a nourished year ahead!