Appreciating all the good things in life

Written by Robin Glowa
Wednesday, 13 April 2011 00:00

“April prepares her green traffic light and the world thinks go.”

— Christopher Morley

Springtime is such an amazing season and a wonderful time to refocus on the power of gratitude. I am so often inspired by amazing examples of human spirit and grace, and so very thankful when I can re-adjust my thoughts from negative to positive. When we are in tune with the wonder of what we have, we can revel in renewed hope and glowing gladness. I am awestruck by the natural beauty that pushes forth every April, as the ever constant cycle of life renews itself.

As we strive to achieve a happy heart and a satisfied soul, it is a good time to feed the body and nurture the spirit with calming, centering and cleansing foods. Incorporating more whole grain choices into the diet is a delicious and nutritious way to achieve a peaceful persona.

Whole grains such as quinoa (keenwah), amaranth, bulgur, barley, couscous, oats, wild rice and brown rice are versatile ingredients that can be prepared for breakfast, lunch or dinner. Quinoa is a high energy powerhouse of protein, easy to digest and gluten-free. High in B vitamins, iron, zinc, potassium, calcium, and vitamin E, quinoa is a sublime endurance food for sports enthusiasts. Brown rice is also full of B vitamins, is low in sodium and high in fiber. Brown rice digests more slowly than white rice, so it sustains energy levels longer.

Brown rice has natural oils that can cause the rice to go rancid, so store it in a tightly sealed container in the refrigerator or freezer, where it will last for up to a year. Experiment with whole grains as a part of your delicious and grateful life.

Basic Brown Rice

(yields 3 cups)

1 cup brown rice

2 cups water or vegetable or chicken broth

pinch of salt

Rinse rice in a bowl of cool water and strain. Place ingredients in a pot with a tight fitting lid. Bring to a boil, then reduce heat. Cover and let simmer for 40-50 minutes.

Remove from heat and let stand for about 10 minutes. Then fluff with a fork and serve.

Tasty additions: Chopped mango, minced red onion, black beans, chopped cilantro and lime juice, olive oil.

Chopped, cooked mushrooms, green peas, a teaspoon or two of sesame oil.

Sautéed asparagus tips, parmesan cheese, lemon zest, olive oil.

Chopped, cooked broccoli pieces, carrot slices, soy sauce, olive oil.

Sautéed onion, garlic, minced fresh herbs, fresh mozzarella, minced sundried tomato.

Robin Glowa, HHC, AADP, is a food and wellness enthusiast who earned her certification in holistic health counseling from the Institute for Integrative Nutrition and Columbia University Teachers College.

She specializes in teaching healthy cooking classes for children and adults, as well as cooking presentations and wellness workshops for many local organizations.

For more information go to theconsciouscook.net, call 203-393-1037, or http://confessionsofaconsciouscook.blogspot.com.