Happy Rainy Sunday Everybody!!!!!
Hope you had an amazing healthy and productive Saturday!!!
I surely had and Sunday’s are my rest day!!!Taking advantage that Hubby is in town!Can’t remember last time Per was off for a whole weekend!!!!!(It’s pouring rain and i was just about to leave home)!Anyway, Sundays for me are 1000% a family day!That’s how daddy brought us up and this is how we will teach our kids!
Sundays meant: waking up late, having breakfast late, having a late lunch, Church and last but not the least, review the school homework and subjects!Pizza at night and bed by 21 pm!Of course this changed with age and with the party’s being included on Saturday nights…so sundays start to mean sometimes: hangover days, with waking up after lunch time, having McDonalds for lunch and do nothing in front of the tv for hours!!!to be honest, i can’t remember last time that happened!But it did happened!!!Anyway,
Today we are having Sunday Brunch at my Sister’s!Ou Father will be there and it will be probably our last gather before everybody goes on the so well deserved holidays!!!Everybody will be back in Macau by August 17th.
This post will be dedicated to FOOD and recipes!
2 weeks ago i went to Hong Kong for a hair make over. Under the hair salon there is this discreet little place that some people been talking about for a few months…a place called MANA – Fast Slow Food. www.mana.hk
It’s a place where you can eat Vegetarian, Vegan, Organic, Gluten Free etc…It’s more then just a place actually, it’s a community, it’s a spot where you really feel the efforts in trying to make people see food and eat their food in a conscious way in order to save the Earth. It’s their mission – and i believe it’s working…At least it worked with me, as i try to incorporate Raw as much as possible to my lifestyle…
I have ordered one of their juices and a Wild Brown Rice Salad with Cranberries…i added Kalamata olives extra as i can’t live without them in a salad bowl. I always been interested in these type of salads. Once i had a 5 grain salad, quinoa salad with spices and now this brown salad with cranberries….i have to admit that i wasn’t expecting the flavor and the taste, as Cumin made his way up all the way to the nostrils, i had to stop for a bit!chew, and wonder if i liked it or not – i wasn’t expecting the Cumin – after a few spoons i decided that i liked it and kept eating. Quite interesting the flavor, texture, different acidities…was very refreshing and made me want to try to make it at home!
Tried to search online and encounter a plethora of wild brown rice salads with cranberries…some with walnuts, others with feta, some with quinoa, others with mint…the adds on are very diverse…Got specially interested in some of the recipes from www.wholeliving.com where they dedicate some of their recipes to Rices and Grains Salads.
There are numerous health benefits to eating whole grains: they are low in fat, high in fiber, and one of nature’s superfoods.
They are EASY, fresh, healthy and YUMMY recipes!!!!!Have a look below:
Wild and Brown Rice Salad
For The Dressing
- 1 tablespoon olive oil
- 1 1/2 tablespoons balsamic vinegar
- 1 teaspoon coarse salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon Dijon mustard
For The Salad
- 1 1/2 cups cooked wild rice, made according to package directions; 3 cups cooked brown and/or brown basmati rice (about 1 1/3 cups uncooked), made according to package directions
- 1 yellow bell pepper, cut into 1/2-inch pieces
- 1/2 red onion, finely chopped
- 2 stalks celery, cut into 1/2-inch pieces
- 1/2 seedless cucumber, quartered lengthwise and cut into 1/4-inch slices
- 6 ounces red cherry tomatoes, quartered
- cranberries – optional
- cumin – optional
In a small bowl, whisk together the olive oil, balsamic vinegar, salt, pepper, and mustard; set aside.
Place the wild rice, brown rice, yellow pepper, red onion, celery, cucumber, cherry tomatoes, and cilantro in a medium bowl. Add the dressing, and toss well to combine. Transfer to a serving bowl.
Grain and Pesto Salad with Cherry Tomatoes
- Cooked grains (brown rice, farro, or wheat berries)
- Salt and pepper
- Halved cherry tomatoes
- Grated Parmesan
- Basil, shredded
Stir pesto into cooked grains. Season with salt, pepper, and vinegar. Toss in cherry tomatoes, Parmesan, and basil.
Bulgur Salad with Cherries
First things First: do we know what is Bulgur?
According to Wikipedia:
Burghul (also bulghur, burghul or bulgar) is a cereal food made from the groats of several different wheat species, most often from durum wheat. It is most common in European, Middle Eastern and Indian cuisine.
- 1 cup bulgur wheat
- Coarse salt and ground pepper
- 2 tablespoons walnut oil
- 3 tablespoons fresh lemon juice
- 1 shallot, minced
- 1/2 pound halved and pitted fresh sweet cherries
- 1/2 cup chopped fresh herbs, such as tarragon, chives, and parsley
- 1/4 cup coarsely chopped walnuts
In a medium saucepan with a tight-fitting lid, bring 2 cups water to a boil. Stir in bulgur and 1/4 teaspoon salt. Cover, reduce heat to low, and cook until water is absorbed and bulgur is tender, about 15 minutes.
Meanwhile, in medium bowl, whisk together oil, lemon juice, and shallot; season with salt and pepper. Add bulgur and toss to combine. Refrigerate, uncovered, until cool, about 10 minutes.
Add cherries, herbs, and walnuts to bulgur mixture; toss to combine. Season again with salt and pepper. Serve.
Parsley Quinoa Salad
- 3/4 cup quinoa, washed, strained, and rinsed twice
- 1/3 cup roughly chopped parsley
- 1 small cucumber, peeled, seeded, and diced
- Juice of 1/2 lemon
- 1 teaspoon extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Combine the quinoa and 1 1/2 cups of water in a 2-quart saucepan over high heat. Bring to a boil, cover, reduce the heat, and simmer 10 to 12 minutes, until all of the water is absorbed. Drain and run under cold water. Toss in the remaining ingredients and serve.
Watercress and Barley Salad
- 1 cup pearled barley, rinsed and drained
- Coarse salt
- 1/3 cup fresh lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 1/3 cup extra-virgin olive oil
- Ground pepper
- 2 medium carrots, cut into small diced pieces
- 1 medium cucumber, peeled, halved lengthwise, seeded, and cut into medium-size diced pieces
- 1/2 small red onion, minced
- 1/4 cup minced fresh dill
- 1 large bunch watercress, stems trimmed, torn into bite-size pieces
- 1/3 cup toasted sunflower seeds
In a large pot, bring 2 quarts water to a boil over high heat. Add barley and 1/2 teaspoon salt; reduce to a simmer and cook, uncovered, until barley is tender but still chewy, about 35 minutes. Drain; rinse barley under cold running water until cool. Drain well, and transfer to a large bowl.
Whisk together lemon juice, mustard, honey, and oil in a small bowl; season with salt and pepper. Set aside. Add carrots, cucumber, red onion, dill, and dressing to large bowl with barley. Toss to combine.
At serving time, add watercress and sunflower seeds; toss to combine. Place salad on platter to serve family-style, or mound on individual plates. Serve at room temperature.
For a change of pace, try substituting 3 1/2 cups of another cooked whole grain, such as brown rice or quinoa, for the barley.
Five Grain Salad
- 1/2 cup red quinoa
- 1/2 cup white quinoa
- 1/2 cup semi-pearl farro
- 1/2 cup pearl barley
- 1/2 cup purple (black) barley
- 10 ounces red pearl onions
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil
- 1 1/4 teaspoons coarse salt
- 1/2 teaspoon freshly ground pepper
- 1/4 cup apple cider
- 3 tablespoons balsamic vinegar
- 1/2 cup feta cheese, crumbled (2 ounces)
- 1/3 cup fresh flat-leaf parsley, leaves only
- 1 tablespoon finely grated lemon zest
- 1 small Fuji apple, cored and thinly sliced
Preheat oven to 425 degrees. Cook grains; mix them in a large serving bowl.
Cover onions with hot water, and soak for 2 minutes. Peel and halve onions. Place on a rimmed baking sheet, and toss with 1 teaspoon oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Roast until caramelized, about 20 minutes. Pour cider over onions, and roast until liquid reduces by half, about 5 minutes. Let cool slightly.
Gently toss grains with onions, vinegar, feta, parsley, lemon zest, and the remaining oil, salt, and pepper. Stir in apple, and serve immediately.
This salad’s diverse grains complement one another quite nicely, although you can make it with any combination you prefer. To save time, boil both types of quinoa in one pot, the semi-pearl farro and pearl barley in another, and the purple barley in a third.
Five Grains Salad
- 2 cups cooked wild rice
- 1 cup cooked amaranth
- 1 cup cooked quinoa
- 1 cup cooked millet
- 1 cup cooked brown Jasmati, brown basmati, or brown jasmine rice
- 1 teaspoon grated orange zest
- 1 cup fresh orange segments
- 1 cup diced fennel (small dice)
- 1/2 cup diced radishes (small dice)
- 1/2 cup extra-virgin olive oil
- 1/4 cup freshly squeezed orange juice
- 3 tablespoons red wine vinegar
- 1 tablespoon chopped fresh fennel fronds
- 1 teaspoon chopped fresh dill
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Combine all the ingredients in a large bowl.
Refrigerate, covered, for at least 1 hour or as long as 3 to 4 days before serving. Remove from the refrigerator and serve at room temperature.
Good morning everyone!!
It’s now 7 am and is the 2nd morning in a row where i wake up first then Sienna!Wow! Can’t remember the last time this happened!Might be the little one sending me out of bed this early…When i was pregnant with Sienna, also by this pregnancy week, i remember that at 6:30 sharp i was waking up with her kicks…she was hungry!!
As the calendar mark, we are now growing towards the 25th week and i am feeling great!Energies are spot on, but can’t deny that i am dead tired by the end of the day…specially after teaching!I have all my students asking me when i am taking the time off, but i can’t really say a date!Hubby suggests i stop before our getaway in August…this will give me 4 more classes until i say goodbye for a few months…Let’s see!
This week have been extremely busy, like all the other weeks…but this one in particular, where i wished (sometimes) that the day had 30 hours!Sattva and Sattva Juicery are reaching a level where non stop work and brainstorming MUST happened at every minute…things are moving fast…at a pace that my partner and I need answers right away, that meetings have to be booked for yesterday and proposals must be presented in 10 minutes!Between doctor appointments, lunch meetings, meetings in Hong Kong, Yoga classes, be there for my Family, Mummy here and my beautiful Partner been zombies, breathing Sattva from morning to night…boys at home are extremely supportive and helpful..even though we have to remember that we have other duties besides the Company WE simply LOVE IT!!!We are meeting now at 9.30 for more brainstorming and work towards our goals and schedules!Things are finally getting shape and we can’t wait to share with you the happiness….but for now, a little bit of secrecy
Remember my first post back in June where i was writing about the places to go in August?for my Birthday?Well, we haven’t choose any of those places…interesting enough…We are off to Singapore instead!We decided in 5 minutes out of the blue!We never been there and i have to admit i got excited with the idea!By that time i will be 28 weeks pregnant…i am aware of the heat so chilling/massage/beach/swimming pool/ air conditioner is mandatory for this 5 days getaway.
When i think about singapore, the 1st thing that pops into my mind is Marina Bay Sands – sad or not – the lion fountain and the Raffles Raffles Raffles Raffles that we seriously considered.Then we searched for Resorts in Sentosa, and Capella was the first one of my list!Have you ever been there?Then Shangri-La – fully booked…so we decided to choose the beautiful Four Seasons, in a very central location – not in Sentosa. Since i don’t know Singapore i can’t imagine what is close, what is near, what is central and what is far…I just know it’s a City like Hong Kong but cleaner…that’s everybody’s version will give you my opinion while there. We are definitely gathering information and suggestions from Friends and Family. If you can, i would love to hear your opinion about this city and the Wheres to Go.
Oh, Sienna just woke up!Speak soon
If you ask me what’s my dressing style Today – and probably for the last few years – i would say: easy, colorful, laid back, with patterns or not (definitely a lot of whites, beiges and sand), lot’s of dresses, lace, and tunics, everything very comfortable with plenty of accessories, platform sandals in summer and high heel boots for winter!
Back in the days i had no idea of the existence of a Boho Style…i would consider it a hippie style But when i found out about the Bohemian Style uh la la!I got happy with the inspirations and trends but i was looking for something more sophisticated, something laid back but yet elegant, something colorful but not so hippie and “flower power”. And that’s when (after some research) i was introduced to the Boho Chic and Boho Glam.
I don’y usually follow trends so my combinations of Boho Chic are styled not by Rachel Zoe but by me! And i love it!Specially in the summer where the tan plays a significant role in mix matching the tones and patterns.
For make up, i hardly apply it in the summer…but in the winter…NO CHOICE!! I try to keep the bronzes all year round!!
According to Wikipedia, Boho Chic : “Boho-chic is a style of female fashion drawing on various bohemian and hippie influences, which, at its height in 2004–05, was associated particularly with actress Sienna Miller and model Kate Moss in England and (as “bobo” chic) actresses Mary-Kate Olsen and Nicole Richie in the United States”.
Personally it’s not only about the Fashion and the trends…it has to do with the way you see and live life, it has to do with nature, with your lifestyle etc…and again, Yoga helped me in going Boho or at least adapt the Boho philosophy.
Boho is in the food you eat, in you home style, in your lifestyle, in your hair style, in your make up, in your choices, in your invitations, in your calligraphy…is everywhere!
Have a look at these beauties and tell me it’s not to die for!!!!Hope you like it!!!!
For the make-up and hair styles:
To compliment the Look…