We dove back into grains on Wednesday, after having had our fill (literally and figuratively) of rice. Corn meal, polenta, amaranth, millet, and other grains were on the menu. All were whole grains, so we got the most protein, carbohydrates, fats, and fiber intrinsic within each grain.
Below: Chef Alex demonstrates cooking polenta.
Below: Lentil and bulgur wheat salad – sadly, this was one I couldn’t taste. Feta cheese on the side, so that vegans can try the dish without cheese.
Below: Bulgur wheat tabbouleh (pronounced ta-BOO-lee). Minty, garlicky, creamy – a new favorite (I eat mine with millet, which is gluten free).
Below: A video showing how the above presentation was executed.
Below: Quinoa salad with apricots and almonds. You can also use cranberries and pecans. Quinoa is amazingly flexible! I plated this dish – I especially love the celery across the top.
Below: Another successful lab.
Chef Rachel talked with us about intuition in the lecture portion of the day. She talked about using intuition in our cooking and in thinking about our wellness. She talked about ways to get more in touch with your intuitive nature. She also talked quite a bit about macrobiotics and ayurvedic principles. She said that we have an innate ability to maintain our own wellness, but we need to set up our lives to facilitate this awareness.
Below: Chef Rachel attempts a vulcan death grip on herself. Just kidding, she led us through a thoroughly relaxing impromptu Do-in self massage, a type of Shiatsu technique. So nice!
- Grains Class and More (dietiscorrect.wordpress.com)