Today was a strange day. School was closed and the federal government too, so everyone was home in our house. Closed for snow, but we had no snow to speak of here in Baltimore. I had planned to visit the Buddhist stupas at KPC peace park in Frederick with my friend, Dana, but Mother Nature had other plans for us. Instead, we made multigrain pancakes for breakfast and Dana came over to enjoy them with us. It was a very relaxing morning, which drew into afternoon with three of us talking and playing with the dogs. I drank my grape juice with cardamom, saffron, and ginger this morning instead of the date shake.
Dana brought over a piece of key lime pie (not the typical kind) which was made with dates, almonds, coconut, avocado, maple syrup, and lime...perfect! All the foods I am eating for my rejuvenation! I did eat that with lunch and it was delicious!
I am going to share the recipe I made for dinner tonight, which was amazing! It is best with a wild rice that is sweet and nutty.
Wild Rice with Sweet Potato and Cranberries
Ingredients:
-wild rice
-1 yellow onion
-3 leaves sage
-1 sprig rosemary
-1 large sweet potato
-3 handfuls dried cranberries
-1 clove garlic
-ghee or butter
-iodized salt
-extra virgin olive oil
-2 tablespoons vegetable broth
Preparation:
Cook wild rice according to directions. Each type has its own ratio of water to rice. Add salt and 1 tablespoon ghee or butter.
Cut sweet potato into approximately 1-inch squares.
Dice onion.
Chop sage.
Chop garlic.
Cooking:
1. Heat olive oil over medium heat.
2. Add garlic and onion. Sautée until onion is soft.
3. Add sage and cranberries. Stir to coat cranberries with oil.
4. Add sweet potato and stir to coat them with oil before adding the vegetable broth.
5. Stir to moisten everything with the broth. Sprinkle with about 1 teaspoon salt. Cover and reduce heat to medium-low. Cook for 10 minutes, stirring halfway through.
6. When sweet potatoes are soft enough to pierce easily with a fork, it is done.
7. Serve over wild rice.
Dana brought over a piece of key lime pie (not the typical kind) which was made with dates, almonds, coconut, avocado, maple syrup, and lime...perfect! All the foods I am eating for my rejuvenation! I did eat that with lunch and it was delicious!
I am going to share the recipe I made for dinner tonight, which was amazing! It is best with a wild rice that is sweet and nutty.
Wild Rice with Sweet Potato and Cranberries
Ingredients:
-wild rice
-1 yellow onion
-3 leaves sage
-1 sprig rosemary
-1 large sweet potato
-3 handfuls dried cranberries
-1 clove garlic
-ghee or butter
-iodized salt
-extra virgin olive oil
-2 tablespoons vegetable broth
Preparation:
Cook wild rice according to directions. Each type has its own ratio of water to rice. Add salt and 1 tablespoon ghee or butter.
Cut sweet potato into approximately 1-inch squares.
Dice onion.
Chop sage.
Chop garlic.
Cooking:
1. Heat olive oil over medium heat.
2. Add garlic and onion. Sautée until onion is soft.
3. Add sage and cranberries. Stir to coat cranberries with oil.
4. Add sweet potato and stir to coat them with oil before adding the vegetable broth.
5. Stir to moisten everything with the broth. Sprinkle with about 1 teaspoon salt. Cover and reduce heat to medium-low. Cook for 10 minutes, stirring halfway through.
6. When sweet potatoes are soft enough to pierce easily with a fork, it is done.
7. Serve over wild rice.