Welcome to the companion monthly magazine to our upcoming book “From the Titanic to the Ark – Handbook to Survive and Thrive in Epic Times” to help you plan, protect and prosper!

We share important aspects in preparing ourselves for transformation. The hardest work will be emotional as we welcome a complete shift in paradigm (our view of the world and our relationship to it) – in other words there will be no familiar frame of reference since change at this order of magnitude is not history repeating itself. What's more, nobody has been here before....which is to say we are all here on the leading edge - no followers looking for leaders, no leaders gathering followers - we do the work together shoulder to shoulder…and we’re making it up as we go!

For our well being, it is crucial that we do so consciously! Should we be asleep at the wheel, we couldn't help but waste valuable energy resisting 'ever changing form' by projecting our perspective backward in guilt or forward in anxiety – this is giving away our power. Rather, by becoming self aware and authentically present, we arouse the genius within while summoning creative intelligence to work through us – standing ever ready to anticipate and harmonize with real time events. And of course, let us look to one another side-by-each for support and encouragement. The obvious starting point is right here, right now. Surf’s up – let’s catch a wave!

Sunday, January 10, 2010

A Smaller Footprint

Over the past couple of years, we have shifted our diet away from fish and meats with every dinner meal to enjoying a largely vegetarian diet. A long time favorite and hands down crowd pleaser is my Nutted Wild Rice Salad from one of my favorite cook books. I have developed so much confidence with cooking now that I am at home and loving it! When I need help, I turn to my cookbooks for ideas - The Silver Palate Cookbook has really helped me become a star!

That said, my girlfriend Vivan always made a fantastic quinoa salad so I revived that grain back into our diet and with this recipe, it is part of my 'wow them' repertoire - I simply replace quinoa for the wild rice. Quinoa is an ancient cereal grain that grows in the Andes Mountains of South America - it's a powerhouse of protein and amino acids, and kept the Incan armies strong. I have my friend Hadden to thank since he brought this package back from his worldly travels as a gift for us. We are now addicted! Just follow the cooking instructions for the quinoa and replicate the rest. Enjoy - this is a chewy satisfying meal!
Recipe from Silver Palate Cookbook Page 345 
Nutted Wild Rice Salad

1 cup (1/2 pound) raw wild rice
5 1/2 cups defatted chicken stock or water
1 cup shelled pecan halves
1 cup yellow raisins
grated rind of 1 large orange
1/4 cup chopped fresh mint
4 scallions (green onions), thinly sliced
1/4 cup olive oil
1/3 cup fresh orange juice
1 1/2 tsp salt
freshly ground black pepper, to taste 

1. Put rice in a strainer and run under cold water; rinse thoroughly.
2. Place rice in a medium-size heavy saucepan. Add stock or water and bring to a rapid boil. Adjust heat to a gentle simmer and cook uncovered for 45 minutes. After 30 minutes check for doneness; rice should not be too soft. Place a thin towel inside a colander and turn rice into the colander and drain. Transfer drained rice to a bowl.
3. Add remaining ingredients to rice and toss gently. Adjust seasonings to taste. Let mixture stand for 2 hours to allow flavors to develop. Serve at room temperature.
6 portions

Quick Tip: I add lots of fried onions, garlic and mushrooms to the mixture to make it even more robust. Feel free to add chopped red peppers and cucumbers - be creative with this. I triple the recipe for continuous leftovers that everyone loves! 

Alright, here's Viv's recipe too:

1 cup Quinoa (follow cooking instructions using spring water)
1/2 cup finely diced English cucumber
4 stems finely diced green onion
1/3 cup cooked corn kernels
1/4 cup diced fresh cilantro
Toss with cooked quinoa
3 tbsp. fresh lime juice
3 tbsp. sesame oil
1 tbsp. toasted sesame oil
Salt & pepper to taste
1 tsp. rice syrup or honey (optional)
Combine, then add to quinoa. Stir thoroughly with a fork to coat grain and vegetables.

Thanks Vivian! I would triple the recipe for a dinner party and/or leftovers and all ingredients are organic in Viv's kitchen and mine. Enjoy! xoxo


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