Immunity bowl

This past week our house has been hit with a round of colds.  It seems to happen every year around now... this post-holiday, middle of winter yuck.  Everyone I know has had the same sore throat, cough, stuffy nose, loss of voice, etc. Enough, already!

I decided to use this as a wake up call to boost our systems with healthy immunity-promoting foods (in addition to purchasing every supplement I could get my hands on at Whole Foods).  Out of my research came this yummy immunity rice bowl.

Each ingredient in this recipe is found on pretty much every list published regarding immunity foods:  garlic, ginger, Japanese mushrooms, chard (or any dark, leafy green - feel free to sub in your fav), pepitas (aka pumpkin seeds...lots of zinc in these), and sprouts.  

I used black Japonica rice because it is: a) gorgeous b) has a delish nutty taste, and c) is packed full of the same antioxidants found in blueberries and blackberries.  But feel free to use brown rice instead - it's still super healthy.

Be well out there!

Serves 2

1 c. black Japonica rice
2 t. finely chopped ginger - divided
2 t. finely chopped garlic - divided
2 t. vegetable oil
8 oz. shiitake mushrooms - stems removed & thickly sliced
1 T. soy sauce
1 t. Asian toasted sesame oil
1 bunch of chard, roughly chopped
kosher salt & pepper
1/4 c. roasted & salted pepitas
1/2 c. pea shoots or bean sprouts

Cook black Japonica rice according to directions on the package.  (One cup of dry rice will yield 2 cups of cooked rice.)

Heat vegetable oil in a large sauté pan over medium-high heat.  Add shiitake mushrooms and cook about 4 minutes, stirring only a couple times, allowing them to get nice and browned.  Add 1 t. garlic and 1 t. ginger, stir and cook one more minute.  Turn off heat and add the soy sauce.  Stir to combine.  Remove from pan.

Reheat the toasted sesame oil in the same large sauté pan over medium heat.  Add the chopped chard and cook until wilted - about 3 minutes.  Add the remaining teaspoon of ginger and garlic and sauté one more minute.  Season with salt & pepper to taste.

To serve, divide the rice between two bowls.  Top with sautéed chard and mushrooms.  Sprinkle pepitas and sprouts over the top.

Quinoa, beet and avocado bowl

It seems post-holiday, squeaky-clean eating is all the rage right now.  And believe you me, I am just as in need of it as the next gal (or dude). This month I will feature a few uber-healthy dishes to get your belly, body, mind and spirit all back on track from the sugar-, dairy-, meat-, and booze-fest that was December.

So here you have it...your vegetarian, dairy-free, whole grain, plant protein-infused, veggie-packed, seasonally-appropriate bowl of wholesome goodness.  The great thing about this recipe is that it's so delicious & satisfying (the beet-avocado combo is beyond) that you will want to eat this way all year round!

This recipe makes 4 servings so I make everything up without dressing the salad and keep it in my fridge for a week of healthy lunches!

Serves 4

4 small-medium beets, scrubbed & tops removed
1/2 c. sliced almonds
2 c. cooked quinoa (either warm or cooled - both would be delish)
1 ripe but firm avocado - diced
4 handfuls wild arugula
2 c. little gem or romaine hearts - torn into bite size pieces

vinaigrette:
1 small shallot - minced
1 small garlic clove - minced
large pinch of kosher or sea salt & fresh ground pepper
1 1/2 T. Dijon mustard
1 t. honey
1 t. orange zest
2 T. red wine vinegar
1/3 c. olive oil

Preheat oven to 400 degrees.  Wrap beets in foil and roast one hour.  Remove beets, carefully open foil and cool until you can handle them.  Slip skins off with your hands and dice.  Cool to room temperature. (Can be made up to 3 days ahead and stored in refrigerator)

Decrease oven temperature to 350.  Spread sliced almonds on a rimmed baking sheet in a single layer.  Toast in oven 10 minutes or until lightly browned. Remove and let cool.

In a small bowl, whisk together the shallot, garlic, S&P, Dijon, honey, orange zest and red wine vinegar.  Slowly drizzle in olive oil while whisking to emulsify. (Can also be made up to 3 days ahead and stored in refrigerator)

In a large bowl, toss the arugula, little gem (or romaine hearts), beets, avocado and almonds generously with the dressing (you may not use all the dressing).  Divide the quinoa (serve warm or cooled - your choice) into 4 bowls and top with the salad mixture.