broccoli, edamame and brown rice with citrus miso dressing

You know how sometimes the planets all line up and everything just works out? You hit all the lights when they are green. You cook the rice just right. You actually feel on top of things - there are things crossed out on your to-do list. Broccoli, edamame and brown rice with citrus miso dressing was just the beginning of it all.

That's the sort of week I have been having. It's been great. My fabulous-ness is mostly related to food. I have cooked all sorts of new dishes (I love when that happens. It just feels so rewarding to be inspired by healthy, good food.) All of the recipes have been mouth-watering, leaving me wanting more and just fueling my excitement to bust open the cookbook, peruse some of my favorite healthy food blogs and be inspired by what others are doing. I love when I am just in the groove, going with the flow of what feels right, easy and good.

As I look back on this past week or so of good food, I realized that, bar one moment when I ate goat cheese with sesame tamari brown rice crackers, it has been a jam session of vegan-lots-of-raw-gluten-free food. That wasn't intentional but I am proud to say that's how the cookie (vegan and gluten free of course) crumbled.

Frequently people ask me if I am vegan. It usually happens after I tell them I am a health coach and more about what the hell that means. There is a silence and then more often than not, they spring the question on me.

"Oh. Are you vegan?" Sometimes it comes out as "You don't eat meat do you?"

And no. I am not a vegan.

Crickets. Crickets. Crickets.

It's almost as if I have already disappointed them by not being vegan. I mean clearly being all into healthy food (which probably = no fun in their mind) must obviously mean that I am a vegan (same analogy, vegan = no fun.)

BUT by default, a lot of my meals tend to be vegan. I am lactose intolerant and don't eat a lot of meat so usually, it's quite possible that whatever I am eating is of the vegan variety. While my meals may tend to be vegan by default, I definitely do dig heavily into my vegan cookbooks. It's so nice to know that I don't have to deal with milk and butter substitutions.  Love that about vegan-ism.

And I am a fun-kinda-unintentional-practicing-vegan. And one of my best friends who is full on vegan is also super duper fun. Thus CLEARLY disproving that being vegan = no fun. CLEARLY.

Okay. Back to my original train of thought. Where did it go?

Right. Eating all kinds of good food. So this broccoli, edamame and brown rice with citrus miso dressing was the first of a couple blow-my-socks off meal. And for a couple really valid reasons.

  1. It was super duper easy to make. I always have brown rice on hand so that part was easy enough to whip up.
  2. Edamame gives this dish a nice bit of protein.
  3. It uses cabbage. Which is purple. I ate purple food. So fun.
  4. It's a pretty dish (clearly not reflected in my photo.)
  5. The citrus miso dressing was a  nice combo of flavors. It was almost as if there was a party in my mouth. La la la....

Without further ado, I give you broccoli, edamame and brown rice with citrus-miso dressing. Thanks to Choosing Raw for the recipe.

Broccoli, Edamame and Brown Rice with Citrus-Miso Dressing Ingredients - Dressing: 2/3 cup orange juice (freshly squeezed if you can) 3 T mellow white miso (or any miso) 2 T seasoned rice vinegar 1 T agave or maple syrup 1 T tahini

Ingredients - Salad 1 cup brown rice (dry) 1 1/2 cups edamame, frozen and shelled 2 cups broccoli florets, chopped 1 cup red cabbage, chopped Orange slices (optional)

Directions 1) Cook the rice according to stovetop or rice cooker instructions. Fluff and set aside.

2) While rice cooks, blend all dressing ingredients together till smooth.

3) Put a steamer insert into a medium pot of water, and bring to a boil. Steam the edamame till tender, then add broccoli and cabbage. Steam just until crisp-tender.

4) Add steamed vegetables to the rice. Pour at least 1/2 cup dressing over salad, and more to taste (I used most of it). Mix well. Serve warm or cold, and garnish with fresh orange pieces!