Today’s recipe is quite appropriate for a little announcement that I’ve been sitting on… if any of you didn’t see this on my Super Green Detox Salad post, I am now excited to announce that I’ve decided to get my certification in Holistic Nutrition. I haven’t chosen a program yet, but my goal is concrete and I hope to one day be a CHN (certified holistic nutritionist). This goal is lightyears away from my current career path as a data management consultant. But after so many years of letting others influence my academic and career paths, I’ve decided to finally do what I want to do.
This will not only be a huge change for my career, but for my life. I’ve never really known what it’s like to do what I want; to follow my own dreams. But my choice to pursue holistic nutrition is spurred by my love of food (obviously!) and my love of helping others. Being a holistic nutritional counselor, I can help others with their health goals and how to live their best lives possible. I would also like to use this space to educate about nutrition to my readers, much like my idol, Sarah B. of My New Roots, who is also a holistic nutritionist!
I’ll definitely be posting more details as I choose the program that’s right for me. But I wanted to send a special shout out of Sophie of The Green Life, who graciously answered a ton of my questions about transitioning from corporate life and becoming a holistic nutritionist. You’re the best, lady! :)
Healthy Brown Rice Salad w/ Kale + Sesame Seeds
- 1 Cup Brown Rice uncooked
- 3 Cups Kale chopped
- 1 Tbs Hemp Seeds
- 1 Tbs White Sesame Seeds
- 1 Tbs Black Sesame Seeds
- 1/2 Cup Mung Bean Sprouts
- 2 Tbs Shoyu
- 1/4 Tsp Red Pepper Flakes
- Squeeze Fresh Lime
- 1/2 Cup Pepitas
- Drizzle of Extra Virgin Olive Oil
- 1/2 Tsp Black Pepper
- 1/2 Tsp Sea Salt
Start by cooking the brown rice according to manufacturer's instructions. When done, let cool and set aside.
Preheat the oven to a low broil. Mix pepitas, olive oil, salt and pepper until well combined. On a baking tray lined with parchment paper, broil pepitas for about 1-2 minutes, or until browned. Set aside for later.
Combine all salad ingredients and toss until evenly combined. Add in shoyu, red pepper, and lime, and mix well. Mix in roasted pepitas.
Garnish with any extra seeds and extra red pepper flakes (if desired).
Song of the Day:
Something Good – alt-J