Wednesday, November 21, 2012

Happy Thanksgiving

Recently, I received an email with pictures of Hornero birds building their mud nests, complete with a windbreak to protect their eggs and young offspring. The amount of time and work involved in making these perfect little homes boggles my mind. But even beyond that, I am amazed at how the birds know just what to do. Clearly, there is silent and powerful knowledge passed down from one generation to the next, and it plays a substantial role in allowing the species to survive and to thrive.

We humans also pass on our accumulated knowledge to our young. Many times, we use words. But, much more often, we teach through our actions. When I was a child, I heard adults say, “Do as I say, not as I do.” And I thought it was the silliest thing I’d ever heard. If what they were telling me to do was so great, how come they weren’t doing it, too?

Thursday, November 8, 2012

Almost -Traditional Quinoa Tabouli

Do you love quinoa and the exotic flavors of the Middle East? This new version of a famous traditional dish will become an addiction you won’t need to quit! It’s easy to make and packs a nutritional punch. Whether you eat it as a side dish or an entrĂ©e, Almost – Traditional Quinoa Tabouli is about as good for you as you can get. Whip up a large batch, put it in your fridge and enjoy! It keeps for 2-3 days, with the flavors blending and maturing for ever-increased yumminess.

This recipe was given to me by a dear friend, who learned to make Tabouli by watching her Lebanese grandmother turn it out year after year. Traditionally, it is made with cracked wheat bulgur,  which she replaces with quinoa in order to avoid gluten and increase the nutrition factor. With just a handful of easily found ingredients and a few simple steps for preparation, anyone can make it!