Things have been cooking here with my new pad in Echo Park, and getting ready to teach my first cooking class this Saturday. What would make me teach a cooking class? Well, I love food and I love sharing little ways to make your life healthier, and for us all to radiate and shine in the world. I’m calling it a “Creative Cooking Class” and I will be sharing how to integrate Indian and medicinal herbs and spices into your dietary regime.
It’s in Echo Park, and you can watch it online too. INFO IS HERE
If you have had it on your list to incorporate more exercise and healthy eating into your life too long, then you could also check out the webpage for the Enlightened Women ~ Leadership Program, my online program/course where I guide a group of women (selected, by application only) as we dive into implementing powerful, healthy practices (seamlessly) into our lives for sustained well-being.
I know with this work, we can change the lives of so many – and here we start with ourselves. If it resonates with you, contact me direct firstname.lastname@example.org.
Here’s a recipe for you to try at home…
“My Fav lunch”
– 1 cup basmati white rice or quinoa
– Celtic sea salt
– 1/2 inch of ginger
– 1/2 tsp cumin seeds
– 1/4 bunch dandelion greens
– 3 stalks/leafs of chard
– 2 celery sticks/stalks
– 1 tbs coconut oil
– 1/2 lemon
– 1/2 avocado
– 1/4 bunch cilantro
Optional ingredients: Heirloom Tomatoes
How to Prepare:
Wash/rinse rice three times in the pot we’ll cook in. Add 2 cups of clean, filtered water. Bring to a boil. Lower heat to simmer, bring to boil while on low heat, and place the lid on pot. Put your timer on for 20 min.
Sliver the ginger with or without skin, your choice. Heat a fry pan to medium heat with olive oil in pan. We don’t want the olive oil to get too hot, so when it starts to heat up (you can tell by the smell of the oil being stronger). Add ginger to pan. If they are sizzling up when you put them in, lower heat or turn off for a few minutes. Add ground cumin seeds to pan.
Cut the stalks of celery into 1/4 inch slivers. Add to pan. Turn heat back on for a few minutes to get them cooked.
When the rice is complete, add the mixture to pot that the rice is in and mix it up, put the lid back on and let sit for 5 min.
Using the same fry pan that we used for the celery mixture, we’ll heat up again for the greens. Cut up the chard and dandelion greens into thin sliver style cutting. Heating the pan to medium with coconut oil in it. Add the greens. Cook to desired style, and add to a mixing bowl with the rice.
Cut cilantro into small slivers.
In the bowl, mix up all the greens, rice and celery mixture with salt (dash to your desire) and squeeze lemon. If you have tomatoes, mix in also. Two big serving spoons are fun to use, or salad tongs/spoons.
Add cilantro as last touch. You can either mix it in, or sprinkle on top of mixture.
Avocado can be cut up into cubes and scooped on side of each bowl.
Enjoy and share with friends. Can feed up to 4 adults.
I am super excited about launching the Enlightened Women ~ Leadership Program, October 8th. Enroll and Apply now to ensure your space. Enlightened Women ~ Leadership Program
Contact me direct email@example.com.