First off, thank you to those of you who wrote me the sweetest comments, messages, and emails about my health issues I wrote about in my last post. I’m still awaiting the test results, but my anxiousness has been eased by your kind words. I am so thankful. This community formed between makers, bloggers, and readers here on the inter-webs is pretty fantastic. It has to be my favorite part of running this blog and sharing what I do, the people. I feel as if I make a new connection with someone everyday, and each time I’ve blabbed to Scott about how I can’t believe I met such an awesome person. Ask him, he hears it nonstop, and its awesome. The “we are a team” mentality that seems to be present in every one of these connections, bloggers and readers alike, is astounding. This world is so saturated with self-betterment and self-success, and self self self. It is a wonderful, deep breath of fresh air to come into this space where the focus is on creating for others. Through showing support, giving and gaining inspiration, and creating a space where people can give what they have and take what they need in order to grow in whatever area of life they have been put to grow in – this is where I find my motivation. Thank you guys from the bottom of my heart for allowing me to exist in this space.
On the topic of giving thanks, I give thanks for this bowl of spicy Asian goodness. This was the savory meal I mentioned in my last post that I made after all the tests were over last week. I was able to finally eat something off the careful “menu” I usually follow to avoid upsetting the system – and this lit my taste buds on fire. In a good way. It doesn’t have to be spicy – but KIMCHI. Without the kimchi there is still some spice from the chili pepper flakes in the sauce, which you can use a smaller amount of if you are sensitive to spice, but I find them to make the dish killer. This sauce – fresh ginger, sesame, garlic, green onions, and OH the satsuma juice. NEXT LEVEL. And roasted golden beets? That’s right. With steamed broccoli and wild rice, there is no such thing as hunger after this bowl is devoured. Super stoked to be sharing this recipe with you guys, hope you’re all having a great start to your week!
Ps. We finally took our day-trip into the mountains and it was AWESOME. You can watch me ice skate like a giddy doofus here.
Be sure to follow me on Instagram and tag photos you post of my recipes with #FWmakers so I can see!
Tid-bits: This recipe is for one giant bowl – which I needed at the time because HUNGRY. If you aren’t ravenous at the moment, this can definitely be split into two. But here is an air-high-five for those who take it on solo.
1/4 cup wild rice
1/4 cup water
3 cups raw broccoli florets
2 small golden beets
light drizzle of olive oil
salt & pepper
2 tablespoons tamari
1 tablespoon rice vinegar
1 tablespoon fresh satsuma juice
1 teaspoon white sesame seeds hulled
1/2 teaspoon chili flakes
1 clove of garlic minced
1 green onion sliced
1 inch fresh ginger grated
a few spoonfuls of your favorite raw kimchi
For the rice, combine the dry rice and water in a saucepan and bring to a boil. Reduce to a simmer, cover, and let cook until all of the water is absorbed. About 30 minutes. Turn off the heat and let set for 10 minutes before fluffing with a fork and serving. If there is leftover water after cooking, heat the rice with the lid off on the stove set to low heat, stirring occasionally, until the excess water evaporates.
For the broccoli, steam in a steamer basket in a saucepan on the stove until cooked to your liking. For me is was about 8 minutes.
For the beets, preheat the oven to 400F, and wash the outer skin really well. Cut off the top and the tail. Cut each beet in half lengthwise. Then cut in half again, and slice into 1/4 inch thick pieces. Toss the chopped beets in a bowl with a light drizzle of olive oil (about half a teaspoon) and season with salt and pepper. Lay the beets flat on a baking sheet lined with parchment and roast in the oven for about 25 minutes, or until browned on the edges and cooked through. You can flip them halfway, but I just let mine be and they turned out super.
For the sauce, combine all the ingredients in a small bowl and set aside until the rest of the meal is ready.
The flow: I began by preheating the oven and getting my beets prepped. Then I started cooking the rice, followed by placing the beets in the oven to cook at the same time. I prepared the sauce and set it aside. Then when the beets and rice were about 10 minutes from being done I began steaming the broccoli. They all finished cooking at the same time, and I piled them into a huge bowl – topping it off with the sauce and a few spoonfuls of raw kimchi. Then I stuffed my face and was very happy.