|
Welcome to the
April issue of “Making the Healthy Choice the Easy
Choice.”
Here you will
find information you can use on a timely topic, healthy
eating, recipes and more! I welcome your feedback and
questions. Please send them to
Janet@nourishyourlife.com Thank you!
April
showers bring May flowers.
And are we ever
ready for some flowers! The end of winter and beginning
of spring is an amazing process in Michigan. One day the
grass is a blah color, and the gardens seemingly
desolate of all life. The next day, April rains come and
almost-like-magic the grass turns a brilliant “spring
green” and the fresh leaves of daffodils, crocus and
tulips pop through the ground. It is the promise of new
life that God reminds us of, in His very timely way!
What is April like where you live? Email me at
janet@nourishyourlife.com. I would LOVE to hear from
you! (For a conversation about SPRING, please
click here. )
Quote for the
month:
“The lyric
sound of laughter fills all the April hills; the
joy-song of the crocus, the mirth of daffodils.” Clinton
Scollard
Healthy
eating in April
Wild rice comes
to mind when we think of the rainy month of April.
Actually, wild rice is not rice at all, but a type of
grass! It is an annual aquatic seed Zizania aquatica and
is mostly found in the fresh water lakes of Canada,
Wisconsin, Minnesota and MICHIGAN.
Rarely is it
wild, but rather cultivated in the rainy months of its
home.
Wild rice has a rich nutty flavor and a chewy texture.
The cultivated grains are about one half inch long and a
black and green color. The truly wild variety is about
one inch long and brown to black in color.
Health
benefits
Wild rice is
rich in potassium, niacin, zinc, magnesium, manganese,
and folic acid. It is very low in fat and sodium and an
excellent source of protein and carbohydrates. There are
three grams of fiber in a one cup serving of wild rice.
My challenge
for you this month is to try wild rice in a variety
of ways. Try it as a breakfast cereal, in a casserole
for lunch or a side dish for dinner. Need a recipe? Of
course, we have one for wild rice and quinoa!
This recipe is
adapted from one that we found in DELICIOUS LIVING.
Quinoa and Wild Rice
Makes about 6-8
servings
Ingredients
3 1/2 cups
water (divided)
˝ cup wild rice
1 ˝ tablespoon olive oil
1 cup quinoa
2 tablespoons chopped dill weed
Directions
1. Rinse wild
rice in a bowl of cold water. Rub grains gently between
your hands. Drain.
2. Combine wild rice, olive oil and 1 ˝ cups water in a
sauce pan.
3. Bring water to a boil, cover and lower heat.
4. Simmer for 45 minutes
~~While wild rice is cooking:
5. Rinse quinoa to remove the coating of a bitter
substance called saponins.
6. Bring 2 cups water to a boil
7. Stir in quinoa, cover, reduce heat and simmer for
10-15 minutes or until all water is absorbed.
8. Gently stir together wild rice and quinoa. Fluff in
chopped dill weed.
9. ENJOY!
Nutrition
facts: 6 servings (8 servings)
152 (113) calories; 22 (17)gm carbohydrates; 5 (4)gm
protein; 5.5 (4) gm fat
Variations: Try other herbs such as basil or oregano.
Or…add chopped apples, nuts, dried fruit. Use YOUR
imagination!
Do you know of someone who would benefit from this
information?
We welcome you to pass it on.
|
