I am the guest expert on Kimberly Wilson’s Hip Tranquil Chick podcast #14! To hear me discuss ayurvedic nutrition, fasting, and healthy eating strategies for the New Year, download the interview through iTunes (search “hip tranquil chick”) or listen online (scroll down to “hip tranquil chick #14″). Enjoy!
If you are a journalist or producer interested in interviewing me, please get in touch!
Note: this piece first appeared in the January 2006 issue of Clark Wellness ForkBytes.
Umeboshi plum vinegar (a Japanese condiment available in the macrobiotic/Asian section of natural food stores) cuts through the natural bitterness of the kale with salty/sour flavor, making this simple dish an unusual taste delight.
Prep time: 5 minutes
Cooking time: 5 to 10 minutes
Makes 2 to 3 servings
1 bunch kale (any kind)
umeboshi vinegar to taste
Wash kale and cut or rip into bite-sized pieces. Place in a steamer basket over boiling water, cover, and steam until tender and vibrant in color, about 5 to 10 minutes. Remove kale from steamer, sprinkle umeboshi vinegar to taste, and serve immediately.
Note: this piece first appeared in the January 2006 issue of Clark Wellness ForkBytes.
One of my favorite preparations for vegetables is to steam them. It couldn’t be simpler — simply clean and slice your veggies and throw them in a steamer basket over boiling water. It’s so easy to add an extra vegetable to your meal when you use this cooking method.
Steaming is a light preparation for veggies. In fact, compared to boiling, steaming is considered a “cooling” preparation, meaning it is more cooling to the body than other cooking methods. Also, because steam moves up during the cooking process, steaming is considered by macrobiotic practitioners to have what’s called an “upward energy,” which means it acts more on the upper parts of the body, such as the lungs and respiratory system. If your nasal and respiratory passages feel dry in the winter, eating steamed vegetables can help draw more moisture to these areas of the body.
Toxins are the first thing to leave the water in the form of steam when water is boiled, so it’s important to steam with pure, clean water. You may have heard that some nutrients are lost in the steaming process, which is true — but the good news is that if you’re using good water, you can drink the steaming water after your veggies are cooked. I especially love to do this with leafy greens, such as collards or kale. Just add a few drops of umeboshi vinegar to the water and drink warm. It’s a very soothing, nourishing tonic!
Cooking time depends on what vegetables you are using and how you like them done. Steaming broccoli for a minute or two will turn it a vibrant, bright green, but it will still be fairly crunchy. If you let the broccoli steam for 10 or 15 minutes, it will be very soft. Experiment and see what you like!
Make it a delicious, simple meal by adding a whole grain to your steamed vegetables. See our many whole grain recipes for inspiration. Enjoy!!
It’s that time of year again! I really enjoy the transition from one year into the next… getting closure on last year and planning the year ahead. I love setting goals and making plans for what I want to do each new year. In fact, I love planning my New Year’s goals so much that I usually start in November! One thing I’ve found really helpful is being very clear about my goals. Empty resolutions don’t serve anyone!
New Year’s resolutions are a kind of fine-tuning process. Every year, each of us gets a little better at setting goals that really get us motivated to make positive changes in our lives. Here are my 6 Goal-Setting Tips for 2006!
1. Question everything. Many people make resolutions at the New Year that they feel they should make rather than really looking at what they actually want. First, ask yourself WHY you want to accomplish that goal. If you can’t come up with a good reason, it may not be something you’re able to focus on right now. That’s fine. Let it go.
2. Have fun. New Year’s resolutions should NOT be a drag! Every goal on your list must excite and delight you if you want to stay motivated to work on it. If you’re feeling blasé about a goal or, worse, dreading working on it, see #1. That goal may not be the right thing for you to work on right now.
3. Reframe last year’s resolutions. If you’ve had “lose 20 pounds” on your New Year’s resolution list for the past three years, it’s time to re-evaluate that goal. If you’re sure it’s a goal you really want to work on this year (see #1), maybe you need to think of it in a different way. For example, maybe a better goal for you would be “eat more delicious, healthful vegetables” or “move your body more.”
4. Watch your language. Goals should be worded in positive, upbeat language that captures your excitement about the desired result. I also like to make sure my goals are focused on what I can do versus what I’m trying not to do. For example, “stop being such a workaholic” is a negative statement (telling you what NOT to do); “take a vacation with your best friend to the beach” is a positive statement. Which would you rather work on?
5. Think big, work small. You may have an overarching goal of showing your artwork in a gallery this year, but it’s easy to get caught up in the day-to-day business of living your life and before you know it, the year has slipped away without your working on your goal. Break your goals down into manageable steps that you can work on each day, week, or month, and schedule time to work on them. In the art gallery example, your steps might be develop your portfolio, contact gallery owners to set up meetings, install your artwork, coordinate the opening, etc.
6. Keep yourself posted. It is essential that your goals have measureable steps along the way, and it is equally essential that you check in with yourself to see how it’s going. Make a plan now to reevaluate your goals at the end of March (or sooner) — ask yourself whether you are where you want to be and how you’d like to move forward.
Note: this piece first appeared as the January 2006 ClarkWellness.net Recipe of the Month.
Serves 2
This is a wonderful way to have yummy, comforting, alkalizing millet in the colder months. I adore the combination of cumin and tamari almonds (available in the bulk or snack section of natural foods stores). You can also substitute raw almonds, sunflower seeds, or pepitas (pumpkin seeds) for the tamari almonds with delicious results. A little freshly grated ginger added to the pot with the millet and water is a nice addition, too!
1/2 cup millet, rinsed
1 cup water
2 teaspoons extra-virgin olive oil
1/2 teaspoon cumin
2 tablespoons chopped tamari almonds
sea salt to taste
Combine millet and water in a small saucepan over high heat. Bring to a boil. Reduce heat, cover, and simmer 20 to 25 minutes or until millet has absorbed all the water. Fluff millet with a fork and transfer to serving dish.
Drizzle extra-virgin olive oil over the millet and stir in cumin, almonds, and sea salt to taste. Serve warm!
See step-by-step photos of this dish!
Spiced Millet with Tamari Almonds
For written instructions, see the original post: Spiced Millet with Tamari Almonds
Start with 1/2 cup millet. Millet is a wonderful whole grain you can find in natural foods stores.
Rinse your millet in a fine-mesh strainer. Millet is a very small grain, so I double up on my strainers to make sure I don’t lose any grains when I rinse!
Combine your rinsed millet with 1 cup water in a small saucepan over high heat.
When the mixture comes to a boil, turn down the heat to low, cover the pan, and cook on low for about 20 to 25 minutes or until the millet has absorbed all the water.
When the millet is done, fluff it with a fork (scrape the fork across the top of the grains). Transfer to a serving dish.
Add 1/2 teaspoon cumin, 2 teaspoons extra-virgin olive oil, sea salt to taste, and about 2 tablespoons chopped tamari almonds. You can buy prepared tamari almonds in the bulk section or in the nuts/snacks section of your health food store. Alternatively, you can use raw or plain toasted almonds, sunflower seeds, or pumpkin seeds! All are scrumptious in this dish.
Serve warm and enjoy!
Nature often holds up a mirror so we can see more clearly the ongoing processes of growth, renewal, and transformation in our lives.
—Mary Ann Brussat
