Sunday, June 13, 2010

Thrive is Moving

Please visit our new location at:

www.Thrive-Living.com

Tuesday, May 4, 2010

Millet Polenta with Spinach & Aged Gouda

Recently, I was craving something savory and satisfying yet healthy. I love polenta but so many people are sensitive to corn that I wanted to find a good substitute which was gluten free. This recipe is the answer.

Millet, although considered by many a humble grain, is actually a seed and a nutritional champion. It shares the spotlight with buckwheat & quinoa as being one of the few alkaline forming "grains". Millet does not feed candida, is a good source of fiber, and is a fantastic source of magnesium which helps with migraine headaches, constipation and supports heart health.

For a vegan version of this recipe, omit the gouda and mix in two tablespoons of nutritional yeast flakes after the millet is finished cooking. Bon Appetite!


1 1/2 cups millet*
3 cups water
1 1/2 teaspoons sea salt
1/4 cup neutral flavor coconut oil or extra-virgin olive oil
3 cloves garlic, crushed
1 teaspoon red pepper flakes
2 cups chopped fresh spinach
1/2 cup shredded aged gouda

Cook millet with salt, oil, garlic and red pepper flakes in 3 cups water over medium-low heat for approximately 55 minutes, covered, until the consistency of a soft porridge. Stir often.

Remove from heat. Stir in fresh spinach and shredded gouda. Spread millet mixture into a 9-inch ceramic quiche pan and cool completely. Cut into 8 wedges & serve.

*Make sure to soak millet for 8-10 hours and rinse before cooking to remove the phytic acid which can make millet hard to digest and can bind to minerals in the system.





Thursday, April 15, 2010

Italian Spring Tabbouleh

As spring is beginning to peek through the final days of our brisk Montana winter, fantasies of light, cleansing salads come into the forefront. Even though it is a little early season-wise for tomatoes and cucumbers, one can find a good, local hydroponic heirloom tomato in this neck of the woods with a bit of persistence. And fresh basil to boot.

For those of you unfamiliar with quinoa, think Peruvian superfood. An excellent source of vegetarian protein, this grain is difficult to match. Quinoa makes a fantastic substitute for couscous or cracked wheat, which is shown in the recipe below. Enjoy!


3 cups cooked quinoa*

1/4 cup extra virgin olive oil

3 cloves garlic, crushed

1 teaspoon Himalayan sea salt

1/8 cup white balsamic vinegar or lemon juice

1/2 cup chopped fresh basil

2 heirloom tomatoes, medium chop

1 English cucumber, medium chop

Combine olive oil, garlic, salt, basil, and balsamic vinegar or lemon juice. Add cooked quinoa, tomatoes, and cucumber. Toss gently and serve.

* rinse quinoa before cooking to remove any bitter oils present.