Hi everyone, how are you all doing? My heart has been warmed seeing all of the beautiful sentiments so many of you have been writing in your posts and Instagram feeds regarding the recent tragedies across the world. I take comfort in knowing I am part of a community that is so globally aware and compassionate.
Sometimes it’s hard to react to global events like these, knowing that you’re powerless to stop acts of hatred. I’ve sent out so many prayers to the universe in the past few days, but I know that these terrible things will keep on happening unless we, as a world, change.
But I suppose that these events have been even harder for me to understand from the lens of my own world right now. Being on medical leave has not helped as much as I thought it would. I had hoped that being away from work would solve all of my problems, but the anxiety and feelings of helplessness and stomach issues have continued. And then I look to the world at large, and see so much sadness and suffering, and I wonder if things will ever get better. I pray that they will.
Something that has helped me recuperate, however, is my daily yoga practice. I have spent a lot of time the past few weeks on the mat meditating, praying, and finding balance through asana. One word keeps passing through my mind – equanimity – and I strive for it with every breath, every posture. Yoga can be so healing and transformative, and with every day on the mat I work towards finding my inner strength and peace, to face the world.
It is fitting today that the recipe I present to you is also featured on Vidya Living, the brainchild of the beautiful yogi and holistic nutrition educator Claire Ragozzino. I first heard of Vidya through the links list on Faring Well, and I immediately fell in love with Claire’s stunning recipes and Ayurvedic wisdom. As a yoga teacher in training myself, I look to Claire as a role model – someone who I respect immensely and hope to emulate in my own practice. But Vidya Living is not just about the yoga or recipes – it is also about self-care practices, wellness resources, and nutritional awareness. But above all, Claire’s philosophy and writings teach mindfulness, and ultimately peace. I invite you all to visit Vidya Living and explore a bit!
Sprouted Forbidden Rice Salad
- 1 Cup Forbidden Rice uncooked, soaked overnight
- 2 Cups Chickpeas cooked
- 1/2 Cup Parsley chopped
- 1/2 Cup Scallions chopped
- 1/4 Cup Shoyu
- Sprouts optional
Black Pepper Sunflower Seeds
- 1/2 Cup Sunflower Seeds
- Drizzle of Extra Virgin Olive Oil
- 1/2 Tsp Black Pepper
- Salt to taste
Add soaked forbidden rice to a pot with 2 cups water. Bring to a boil, then cover and reduce to a simmer, cooking for about 25-30 minutes.
Once all water is absorbed, take off heat and let rice remained covered for about 10 minutes.
Black Pepper Sunflower Seeds
While rice is cooling, mix 1/2 cup sunflower seeds, a drizzle of olive oil, and 1/2 tsp black pepper in a bowl, until evenly coated. Salt to taste.
On a baking sheet lined with parchment paper, broil sunflower seeds in the oven for about 3-4 minutes, or until slightly browned. Keep an eye on the seeds to ensure they don't burn!
Putting It All Together
In a bowl, combine rice, chickpeas, parlsey, and scallions. Add 1/4 cup shoyu and mix well. Finally, add the sunflower seeds.
Serve salad warm, with sprouts for garnish. Enjoy!
Quote of the Day:
Lokah samastah sukhino bhavantu;
OM shanti shanti shanti hari OM.
May all beings be happy and free;
Peace, peace, peace, to all creation.