HEY THERE.

I don't like routine. Never the less, I settle into one to a certain degree. The days change between working at home and away from home, meeting up with friends, and getting some exercise, but give or take, the pace is pretty similar. I was under a bit of pressure this past week, as far as responsibilities raining on me/us a bit, and I am relieved things are starting to clear up. Amongst other things, Sprouted Kitchen got kicked off the internet. We got booted by our old host, and Hugh managed to transfer everything to this wonderful new place (the fact that he teaches himself how to do these things is beyond impressive in my opinion, as all the back end stuff seems like a foreign language). You will notice the design is quite simple and parts will be updated as we figure things out, but we at least wanted to have the existing content up for you. There will likely still be some glitches in the next month, so bear with us. It feels refreshing, and while not exactly what we hope for the site to be yet, it exists! So that's a start.

We are heading to Mammoth Mountain for the weekend with some friends, and next week we'll be back on our game with a new post that has nothing to do with pink and red valentines things.

BLACK BEAN + BUTTERNUT SOUP

I spent the evening with my grandma last night. I gave her tickets to see the LA Philharmonic for Christmas, as she mentioned years ago that she had always wanted to see the Walt Disney Concert Hall. It really is a gorgeous building with impeccable architecture. When I picked her up, she told me she spent the entire day getting ready - polished her jewelry, painted her nails, trimmed her own hair, tried on all her clothes and took in her pants. I couldn't say the same for myself. I'm trying to grow my hair back out and we're at an incredibly awkward stage of shoulder length curls. And my outfit? A collection hand-me-downs from my younger sister.

It took just a moment, as she was telling me about her day, to recognize how the perspective of time is so relative. I try to accomplish as much as I can in a day - to make a list and cross things off so that I feel success when the day is done. Maybe it's her age; at 82 you have neither the need nor the energy to hustle around. Or possibly the wisdom that those lists aren't the things she tells me about when she talks about her younger years. She was an only child, but on the ride home, she reminisced about Sunday dinners with extended family, poker nights and her favorite uncle who had a garage with all sorts of gadgets and toys. The cheer in her voice was never about privilege or a life of luxury, but how great it was that her dad was close to his brothers and their families spent time together. "It was a really good life."

It put me in my place. Whatever I am trying to prove to myself by being busy, is not necessarily the mark of success. Could I spend an entire day primping myself for a night out with my grandma? It's unlikely, but every so often, some circumstance like this nudges me to cool it just a bit. I'm not saying I'm the most task oriented person in the world, but I do allow those tasks to qualify a good day. Something tells me a long list will not be what I tell my granddaughter about when I recall it being "A good life."

This soup is easy to pull together and a nice change from the smooth soups I've been making. It's almost stew like, and I felt like I could pour some over a bowl of quinoa or brown rice, like a curry of sorts. I do love my beans, but it is different to have the chopped cabbage and butternut to break up the texture. With enough garnishes, you can shine a bowl of this up to really look like something great, cause last time I checked, a chunky soup wasn't much of a looker.

BLACK BEAN + BUTTERNUT SOUP // Serves 4-6

Inspired by Coconut and Quinoa

Some of my measurements are pretty vague, but in a stew-like soup, perfection is not necessary. Taste as you go, add more spice if necessary but beware that both chipotle and cayenne are SPICY, so start small. You can cook your beans from scratch or used canned for the sake of time.

1 Tbsp. coconut or extra virgin olive oil

1 medium yellow onion, chopped

3 cloves garlic, chopped

1/2 a small head of cabbage, chopped (heaping 2 cups)

3 cups cubed butternut squash (sweet potato would be good too)

3 cups low sodium vegetable broth

1 tsp. chili powder

1 tsp. cumin

1/2 tsp. cocoa powder

pinch of chipotle powder or cayenne pepper

2 cups cooked, black beans (about one can, rinsed and drained)

salt to taste

avocado, for garnish

cilantro, for garnish

// tortilla crispies //

3 corn tortillas

scant 1 tsp. extra virgin olive oil

1/2 tsp. sea salt

In a heavy bottomed pot, warm the coconut oil over medium heat. Add the chopped onion and a pinch of salt and saute until just beginning to brown, about 6-8 minutes. Add the garlic, cabbage, squash, another pinch of salt and saute again. Add the broth, chili powder, cumin and cocoa. Turn the heat down to a gentle simmer, cover the pot with the lid ajar and cook for about 20 minutes for the vegetables to cook.

Add the beans and stir. Let everything continue to simmer another ten minutes for the flavors to blend. Season to taste. At this point, I did a few pulses with my immersion blender through the soup, because I wanted to thicken up the broth a bit. This is optional, but makes it more viscous. You could alternatively, run just a bit of the soup through a blender or food processor, and add it back in to the pot. OR a sprinkle of cornmeal will help thicken it as well.

For the tortilla crispies, preheat the oven to 375'. Stack them and slice into thin matchsticks. Spread on a baking sheet, dirzzle with the oil, sprinkle the salt and toss gently to coat. Spread them in a single layer on the baking sheet and bake for about 10-15 minutes until they are light brown and crispy, giving the pan a shake halfway through.

Garnish each both with some diced avocado, a handful of chopped cilantro and some of the tortilla crispies! A sprinkle of goat cheese would be quite nice as well.

WILD RICE SALAD WITH MISO DRESSING

I've gotten into the habit of keeping some sort of non-lettuce based salad in the fridge, so I have the option to make a smarter lunch or snack choices. While I do enjoy cooking, I don't feel like doing it all the time, so making a big batch of a salad like this, gets me through the lulls. The beauty of a grain salad is that you can pack it full of vegetables, even dress it, and it doesn't go soggy on you. Some days I mix my trusty grain salads in with some lettuce to bulk it up and get more greens. So handy.

The following isn't necessarily an earth shattering combination of asian flavors, but they are all things that hold up well for a few days. Wild rice does take a bit longer to cook than short grain rice, but I find the smoky, nutty flavor unique. The rice, which is actually edible grass, is packed with fiber and other vitamins and minerals. I typically reach for yellow miso, but recently picked up a jar of the white and am loving it's subtlety. You could substitute quinoa or millet or even serve the whole thing warm for dinner if that sounds more appealing. If tofu is not your thing, some shredded chicken or shrimp would be a nice alternative. Now that I've given you just about every option to alter the original, it's time for a bowl of goodness.

WILD RICE SALAD WITH MISO DRESSING // Serves 2 as an entree, 4 as a side

Inspired by the NY Times Recipes for Health

The following makes a decent portion, but if you want it to last you, I would double or triple the amounts. You could get away with less tofu, but increase the amounts of rice and vegetables to ensure leftovers.

1/2 cup wild rice (any rice works, timing will vary accordingly)

14 oz. block extra firm tofu

2 tsp. coconut oil

2 tsp. soy sauce or tamari

fresh ground pepper

1 heaping cup thinly sliced carrots

3/4 cup cooked, shelled, organic edamame

3 Tbsp. toasted sesame seeds

Handful of Chopped Cilantro or Pea Sprouts

// Miso Dressing //

2 Tbsp. white miso

2 Tbsp. agave nectar or brown rice syrup

1 Tbsp. sesame oil

2 1/2 Tbsp. rice vinegar

1 shallot, minced

Juice of half an Orange

Rinse the wild rice. Bring two cups water to a boil. Add the rice, turn the heat to a simmer, cover and cook until all the water is absorbed (about 35-40 minutes), adding a bit more water if necessary to finish cooking. You will see a tuft of white pop from the center.

Wrap the tofu between a few layers of paper towel or a dish cloth and set it aside to drain for 10-15 minutes. Cut it into a 1/2'' dice. Heat the coconut oil over medium high heat (I love the crust I get in a seasoned cast iron pan). Add the tofu and saute for about five minutes. Sprinkle the soy sauce and a few grinds of fresh pepper over the top and saute another few minutes until the edges are browned. Turn off heat and set aside.

Whisk all of the dressing ingredients together (Don't be tempted to add salt, miso is pretty salty).

In a large bowl, combine the rice, tofu, sliced carrots, edamame. Toss everything with the dressing. Add the sesame seeds and cilantro and give it another toss. Serve room temperature or chilled.