May 01, 2017
Broccoli Stalk Rice!
Hello, hello! It’s been a while, hasn’t it? I don’t even know how long it’s been… life doesn’t stop. Situations arise and we make the best of them. I was in Florida for a few weeks taking care of my mom again. This time the doctor said she can’t live alone anymore. So we had to sell her condo and get her set up in an assisted living facility. Yikes. It was a very hard move for her, having been so independent her whole life. While I was down there, I also got to spend a bunch of time at the nursing home she was in before we moved her. It’s very sad to see so many of our elderly in need. But on a high note, we found mom a good place to live and sold her condo very quickly! So I guess it was meant to be.
Otherwise, I’ve been busy with my screenwriting, which is another labor of love for me. And Mountain Man and I have been setting up the new garden! It’s always fun to plan and get the soil ready… we’re almost ready to plant. I can’t believe it’s May already!
I’ve also been working on my art. Don’t tell anyone but I’m OBSESSED with mandalas right now. And drawing them is great “therapy.” It’s almost like meditating. There is something very centering about the process. And with all of the dispersing energy I was immersed in while in Florida, I can use all the centering I can get! It is so good to be back home in my mountains, with my man.
Here is one of my latest drawings called “Heart Centered.”
So, enough chatter, let’s get to today’s recipe! Have you ever purchased a nice, big head of broccoli, removed the florets and then just stared at those huge, fibrous stalks, wondering what to do with them and feeling guilty for ultimately throwing them away? Yeah, me too. Although since having a garden, they usually just wind up in the compost. Well, I brought home two such glorious heads and decided to try something new. What about pulsing those stalks in the food processor like I do with cauliflower for cauliflower rice? Hmm…. why not? In they went.
I was skeptical at first, not knowing how they would taste, and especially how they would turn out being so hard and woody. But guess what? They were great! And I did a little research and found out that the stems are just as nutritious as the florets. Score! I’m sure others have done this but I wanted to share with you how easy this is for a yummy side dish.
You can add whatever spices and flavorings you like or have on hand. I just used dried onion, a little red bell pepper and a seasoning that I love called 21 Season Salute (Trader Joe’s). So there you have it. An easy, low calorie, low fat, high nutrient wonder!