Blissful Bites (32 page)
1 cup quinoa, rinsed
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3
cups filtered water
Pinch sea salt and black pepper
3 Persian cucumbers, diced
1 large tomato, chopped (or 1 cup cherry tomatoes, halved)
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3
cup dried apricots
Handful chopped mint and parsley, to taste
1 teaspoon coriander
1 teaspoon cumin
1 small lemon, zested and juiced
1 small lime, zested and juiced
Red wine vinegar, to taste
Dash olive oil
Season to taste
Place quinoa, water, and pinch of sea salt in a medium pot and bring to a boil. Cover, reduce to simmer, and cook for 20 minutes. Fluff with a fork, then place in a large bowl and fold in the rest of ingredients. Let sit for 15 minutes to let flavors meld. Season with sea salt as needed.
⢠Makes 4 to 6 servings
This rice dish is simple and fast and reminds me of a rice dish served at Casa de Luz, my favorite macrobiotic café in Austin, Texas.
1 cup brown basmati rice, washed and drained
2 cups filtered water
Pinch sea salt
2 teaspoons lemon zest
1 tablespoon lemon juice
1 bay leaf
1 cup frozen peas, defrosted
2 tablespoons finely chopped fresh parsley
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4
cup pumpkin seeds, toasted
In a medium saucepan, combine the first six ingredients. Bring to a boil, cover, and simmer for 40 minutes, or until all water has been absorbed. Turn heat off, and let rice sit, undisturbed for five minutes. Stir in peas and parsley gently with a fork and remove bay leaf. Serve garnished with pumpkin seeds.
basic polenta
⢠Makes 4 to 6 servings
This is the basic way to make polenta, which is a light summer grain. You can add different kinds of spices to customize polenta to go with any meal.
1 cup polenta, washed
3 cups filtered water or broth
Pinch sea salt
Spices of your choice
Combine ingredients in medium pot. Heat over medium flame. When polenta begins to bubble, turn flame to low and whisk continuously. Polenta will start to thicken. Continue to whisk over low flame until whisk stands up on its own and polenta begins to pull away from the pot. This could take about 10 to 15 minutes. Pour into casserole dish and allow to cool, then slice. Or serve immediately if you like the porridge texture.
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blissful variation
After the polenta sets, cut into 1-inch slices and pan-fry until golden brown on both sides.
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blissful suggestion
Make a napoleon by layering polenta slices with blanched vegetables and
fire-roasted tomato sauce
, on page 129 drizzled with
basil-cashew cheeze sauce
, on page 127.
⢠Makes 6 to 8 servings
