A GLORIOUS EASTER FEAST
Easter is early this year, April 8th. IÕve
always enjoyed Easter, maybe more than Christmas- a reason to celebrate with
family and friends, a joyous time of new beginnings. Growing up Easter was
celebrated with the traditional food, the meal centered around ham. Looking
through my cookbooks and history books on food and cooking and I was not able
to come up with reasons why we have traditionally used ham on Easter. Anyway,
for those of you looking for something a little left of traditional, IÕve put
together some of my favorite recipes that could be used with or without
meat. IÕve also included some tips
that will help you feel less like a stuffed and roasted pig with an apple in
its mouth, and more like a youngster headed out for an afternoon of Easter egg
hunting.
Jeweled Rice
2 c brown or basmati rice, rinsed well
1/2c corn kernels
1c blanched almonds
21/2c spring or filtered water with a pinch
of salt
3/4c unsweetened dried apricots
1/4c brown rice syrup
Sprigs of fresh parsley, minced
Bring to a boil rice, corn, almonds and
water- add salt & cover loosely. Cook for 25 minutes, or until rice is
tender. Soak apricots in warm water for 30 minutes- drain. In a small saucepan,
combine apricots, 1/4c spring water & brown rice syrup. Simmer for 10
minutes, stirring occasionally. When rice is cooled combine with fruit mixture,
stir in parsley & garnish with a twig of parsley. Serves 4-6
Farmhouse Style Potato Carrot Medley
3 med. carrots, peeled and sliced
6 med potatoes, peeled & quartered- for
a different texture, you may leave skins on
1 clove garlic
1/4c nonfat yogurt
1/2tsp salt
Pepper to taste
Steam potatoes, carrots & garlic
together until tender, about twenty minutes- drain. While hot, mash add yogurt
gradually then season
Watercress & Pear Salad
2 bunches watercress, rinsed and left whole
2 ripe pears
1/4c sweet cooking wine
2/3c pecans, lightly toasted then chopped
Dressing:
3 TBPS umeboshi vinegar
2 tsp prepared mustard
1TPS brown rice syrup
1/4c sesame tahini
Bring a pot of water to boil & blanch
watercress. Drain, slice and set a side. Halve and seed pears, cover with water
and splash with sweet cooking wine. Bring to a boil and turn off heat. Pears
should be fork tender. Drain and set aside. Whisk together dressing ingredients.
To serve, arrange watercress on salad plates. Place pear half in center. Just
before serving sprinkle with toasted nuts and generous drizzle of dressing.
Serve warm.
Tips for healthy feasting-
Focus family time around activities other
than just food- walking, egg hunts, music or board games.
Be aware of your hunger level. Are you
eating because you are hungry, or because food is available?
Have a sensible snack or breakfast prior to
the feast.
If your find yourself with indigestion
following your meal sip some peppermint or ginger tea.
Happy Easter! Till next time, Rebecca.