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May Newsletter
 
You don't want to be downing Raisinets while watching this film.  
- Peter Rainer, film critic    

FED UP   

 

Released in theaters across the country on May 9, this documentary is "the film the food industry doesn't want you to see."  Narrated by Katie Couric (also a producer), the film takes a hard look at the processed food and sugar industries and the growing obesity epidemic in America.

 

Featuring nutritionists, physicians, scientists, and frustrated policy makers, this movie may change the way you eat forever!

 

Click here to view the trailer.    

 

Raw Food Cooking Class and Summer Lunch Al Fresco      

          Thursday, July 17, Westport, CT

 

           Save the date - menu and details to follow!

Food Focus:  Black Rice
  
According to legend, black rice, also known as purple rice,  or Forbidden Rice in China, was only allowed to be eaten by emperors because it was so nutritionally beneficial.  Introduced to the United States in 1995, it is slowly appearing on market shelves and considered a superfood by those who know it.  Different varieties of black rice come from Indonesia and Thailand as well, more glutinous (sticky rice) and variegated in color.  Like brown rice, black rice is unpolished; the hull of the grain is left intact.  
Health benefits of this delicious whole grain include: 
 
High in antioxidants, including anthocyanins.  Brown rice is also antioxidant rich, but only black rice contains purple and dark red pigments called flavonoids, the same as those that add color and valuable nutrients to blueberries, grapes, blackberries, dark cherries, raspberries, and acai berries.  These are associated with memory improvement and decreased risk of heart disease by preventing build-up of plaque in the arteries and controlling cholesterol levels.  
 
Rich in vitamin E.  High levels bolster the immune system and protect cells from free radical damage. 
 
Good source of iron.  Iron is a component of hemoglobin, which carries oxygen to the lungs and transports it throughout the body.   Iron deficiency causes anemia and fatigue.
 
High in fiber.  A fiber-rich diet helps maintain bowel health, control blood sugar levels, and lower cholesterol.   
 
High satiety/low calorie.  This prevents overeating and can aid in weight loss, fueling you with sufficient complex carbohydrates to get you through the day.     
        
You can make homemade black rice bran powder by grinding the dry kernels in a coffee grinder or with a milling blade (the Nutrabullet comes with latter).  The powder can be used on fish, or in breads or pancakes to add flavor, nutrients, and color.  Store black rice in a glass jar away from heat.  Soaking the rice before cooking will shorten the cooking time.                                                                   
Recipe of the Month:  Coconut Black Rice Pudding                                                                   
Prep time:  45 minutes, plus 8 hours for soaking rice overnight
Yield:  3-4 servings 

  

1 cup black rice, soaked overnight if possible

1 can light coconut milk (reserve 2 tablespoons for garnish)*

1/2 cup water for soaked rice; 1 1/2 cups water for unsoaked

1/4 teaspoon fine grain sea salt

1/2 vanilla bean (optional)

1 or 2 tablespoons maple syrup or agave, to taste  

assorted fresh fruit, such as berries, mango slices, or passion fruit (optional)

1/3 cup coconut flakes, lightly toasted

 

1.  Drain rice if soaked; either way, rinse well and drain again.      

2.  Place rice in pot with coconut milk, indicated amount of water, salt, and vanilla bean.  Bring to a boil, reduce to simmer and cook covered, stirring frequently, until rice is tender and most of the liquid has been absorbed.  This will take 25-30 minutes for soaked rice; 45-60 for unsoaked.  Adjust time or add liquid as necessary.     

3.  While rice is cooking, prepare fruit to accompany the pudding and set aside.    

4.  Add maple syrup or agave to pudding and fold to combine.  Remove from heat and set aside.

5.  To assemble, scoop black rice pudding into bowls, top with fruit, toasted coconut, and a drizzle of coconut milk.  

 

*Note:  I was introduced to black rice in Bali on my honeymoon many years ago.  Our hotel served a coconut black rice pudding for breakfast and I thought it was one of the most delicious things I'd ever tasted!  That version used full-fat coconut milk - it makes a richer pudding - and was topped with fresh mango slices.  Pure heaven!    

Happiness and healthy living are contagious!  Please forward this newsletter to family members, friends, or colleagues who may be inspired by it. 
 
This issue is dedicated to our dog, Truffle, who inspires me daily with her strength and spirit.  

All the best,
Sue 
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