Eating with reverence means that when we take the time to prepare a meal that satisfies all of the senses and slow down to experience it, we are engaging in an ancient ritual of thankfulness and reverence. Reverence is to act with ‘veneration’ or deepest respect.
By eating with respect for the food we are nourishing our bodies with and preparing and eating in an atmosphere that supports this, we can increase the absorption of the nutrients in our food and enhance the enjoyment that it gives us. Saying a simple thank you, as in a blessing before your meal, will set the intent of this gratitude and respect for your food. If you’ve taken the time to prepare a meal that is nutritionally dense and satisfies the needs of your body, then it will be easy to truly feel it. It doesn’t have to be religious unless you want it to be. A simple thank you to the life that contributed to your meal is enough. Make it your own. "Eating is a sacrament. The grace we say clears our hearts and guides the children and welcomes the guest, all at the same time. We look at eggs, apples and stew. They are evidence of plenitude, excess, a great reproductive exuberance. Millions of grains of grass seed that will become rice or flour, millions of codfish fry that will never, and must never, grow to maturity. Innumerable little seeds are sacrifices to the food chain. A parsnip in the ground is a marvel of living chemistry, making sugars and flavors from earth, air, water. And if we do eat meat it is the life, the bounce, the swish, of a great alert being with keen ears, and lovely eyes with foursquare feet and a huge beating heart that we eat. Let us not deceive ourselves." ~GARY SNYDER, from The Practice of the Wild Quinoa is one of the healthiest grains around. It’s higher in protein and essential fatty acids than any other grain and much lower in gluten and carbohydrates, making it a great choice for people who have wheat sensitivities.
5 cups cooked quinoa 1 cup chopped parsley ½ cup chopped scallions 2 T chopped fresh mint 2 cloves garlic 1 t chopped fresh basil ¾ cup lemon juice ¼ cup olive oil ½ long English cucumber 2 small tomatoes salt and pepper to taste Cook the quinoa several hours before assembling the salad. Rinse it well and then cook as you would rice (2:1 ratio of water to grain). The grains are coated with a bitter substance (saponins) so rinse well and rub between fingers before draining and cooking. Once cooked, cool in the fridge. Chop all other ingredients to desired size and toss well with the lemon juice and olive oil. Experiment and make it your own. Rich and delicious, this is one of my all-time favorites!
One whole organic or free range chicken cut into pieces Handful of fresh thyme 3 lemons 7 garlic cloves 4 tbsp olive oil One vegetable bouillon cube Sea salt ½ cup of heavy cream In a baking pan combine olive oil, juice from 2 of the lemons, 6 crushed garlic cloves, 1 tsp of sea salt and most of the thyme (put aside 2 sprigs for the sauce) and mix with the chicken pieces. Bake at 350ºF for 35-45 minutes. Transfer the chicken to a serving dish, cover and put aside. Place the heat resistant baking dish (or use a sauce pan) with the chicken liquid on the stove at med-high heat. Pour in the remaining juice of one lemon, a bouillon cube, one clove of crushed garlic and the remaining thyme. Whisk all together until it bubbles. Slowly add the cream, whisking the entire time until it thickens and makes a delicious sauce! Serve over roasted veggies or steamed asparagus and baby carrots with a side salad. Don’t be afraid of fats and oils! We all need them in our diets. Every cell in our body, every nerve sheath and most of our brain is made up of lipids (fats). If we don’t eat them, then our cells will have nothing to rebuild with! Fat free diets are detrimental to health. In fact, learning disorders and depression are often successfully treated with essential fatty acid supplementation. Make sure they are from natural sources, cold pressed and with the least amount of processing. Commercial polyunsaturated cooking oils, margarine, anything hydrogenated or deep fried are to be avoided at all times.
Use small amounts of coconut oil, butter or rice bran oil for sauteeing (add in some broth too) or extra virgin olive oil if cooking with low to medium heat. Just don't let it smoke or it's too hot! I like to use a flax seed oil dressing on my greens. Make sure you buy a good quality flax seed oil out of the refrigerator - it can't be stored or shipped at room temperature. Just add the following to a glass jar and shake and pour. This is also delicious on steamed veggies like Brussels sprouts, asparagus or sauteed kale and Swiss chard. 1 tablespoon extra-virgin olive oil
1 small onion, or two shallots, finely chopped 1 cup millet 2 cloves garlic, minced 3 1/2 cups water 1/2 teaspoon coarse salt 1 small zucchini, peeled and shredded 1 medium carrot, peeled and shredded 1/2 c. finely shredded spinach 1/3 cup grated Parmesan cheese 1 1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried 1 teaspoon freshly grated lemon zest plus 1 T. fresh lemon juice 1/4 teaspoon freshly ground pepper Heat 1 tablespoon olive oil in a large saucepan over medium-low heat. Add onion and cook, stirring, until softened, 2 to 4 minutes. Stir in millet and garlic and cook, stirring, until fragrant, about 30 seconds. Add water and salt and bring to a boil over medium heat. Reduce heat to low, cover and cook, stirring once or twice, for 10 minutes. Stir in zucchini, carrot, spinach, Parmesan, thyme, lemon juice and zest and pepper. Cook, uncovered, maintaining a simmer and stirring often to keep the millet from sticking, until the mixture is soft, very thick and the liquid has been absorbed, about 10-15 minutes more. In the last 5 minutes or so, lift and fold the mixture regularly but gently, being careful not to bruise the millet. Remove from the heat and let stand, covered, for 10 minutes. Serve garnished with more cheese and a few thyme sprigs. For Making into cakes: Uncover and let stand until room temperature, then chill overnight. With dampened hands, shape the millet mixture into 12 patties 3 inches wide (a scant 1/3 cup each). In a light oiled skillet, add 4 millet cakes and cook until the bottoms are browned, 3 - 5 minutes on medium heat. Carefully turn the cakes with a wide spatula and cook until the other side is browned, 3 - 5 minutes more. Re-oil the pan and cook the remaining cakes in batches, reducing the heat if necessary to prevent burning. 1-2 tbsp. extra virgin olive oil
2 cloves fresh garlic, minced ½ medium sweet onion, chopped into large pieces ¼ -½ cup slivered almonds or pine nuts 1 cup fresh red bell pepper, chopped 1 cup quinoa, rinsed well 2 cups chicken stock, vegetable stock or water 2 tbsp. fresh basil and/or parsley, finely chopped Sea salt and pepper to taste Directions: In a large, deep sauté pan add olive oil, garlic and onion. Sauté on medium heat until onion is translucent. Add quinoa and cook for about 1-2 minutes, stirring occasionally. Add stock; cover and reduce heat to low. Cook until quinoa has absorbed all the liquid (approximately 15-20 minutes; quinoa should fluff with fork). Remove from heat and set aside. Add vegetables and herbs into cooked quinoa. Cover until ready to serve. (The vegetables and fresh herbs will blend with the cooked quinoa but will remain crisp.) Top with nuts and serve. About Quinoa: Quinoa (keen-wa) is a gluten-free grain and an excellent source of both soluble and insoluble fiber. It is also high in protein. You can buy quinoa in bulk, but buying it pre-rinsed allows for easier cooking. You may use traditional, red or black quinoa for this recipe. |
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