Food is actually the answer--the answer to returning to health and feeling empowered. Any type of food sensitivity or allergy is actually an invitation to play creatively in the kitchen.

Earlier this year I attended a four day Gluten Free Cooking class. The teacher was not, as you might expect, someone who was “forced” to give up wheat because of an allergy or sensitivity. Rather, as this adventurous cook began to explore various types of grains, rice, and flours she found a whole new world of flavors, tastes, and textures. When she eats without wheat now, it is because she PREFERS to--not because she HAS to in order to maintain her health.

This was a revelation for me. I have tried for years to re-create the breads, muffins, and cookies that I loved in my “days of wheat.” Whether I purchased wheat free substitutes or tried to make them myself, most foods tasted awful, cost more, and were more fattening and dense than their “with –wheat” counterparts. So the whole idea of eating without wheat and gluten felt like a big lesson in deprivation.

But what I took away from the class was that food isn’t the problem. Food is actually the answer--the answer to returning to health and feeling empowered. Any type of food sensitivity or allergy is actually an invitation to play creatively in the kitchen.

GRAINS AND TRADITIONAL CHINESE MEDICINE

Of course, Traditional Chinese Medicine (TCM) uses rice, rather than wheat or other grains, as a basis for medicinal soups, tonics, and other foods. When considering the Five Tastes, rice is considered “sweet,” and benefits the Spleen and the Stomach. We know this to be true in western medicine as well. The BRAT diet (bread, rice, applesauce, toast) is used for kids getting over the stomach flu, and adults recovering from acute stomach disorders are often placed on a bland rice diet to assist in healing.

Grains in general are associated with the season of Late Summer. This period in nature is the time for harvesting and nourishing, getting ready for the shedding that takes place in autumn and the hunkering down of winter. Outside, we hear the droning of the cicadas, feel the heaviness of the humid air, and sink into the languor that characterizes this time of year. Internally, we are called to re-fuel and re-fresh. What better way to do this than to cook – exploring different ways to nourish ourselves and our families with healthy food.

RICE IS NICE

Brown, Jasmine, and Basamati rice are now commonly found in mainstream grocery stores and have a little more oomph than plain white or brown rice. Adding a cinnamon stick or a few cardamom pods to the water while the rice is cooking provides a nice balance to the rice’s “sweet” taste.

If you have not tried “Forbidden Black Rice,” you are in for a real treat! This rice was once grown exclusively for Chinese Emperors to enrich their health and ensure their longevity . Now it is available through several companies and can be purchased at Whole Foods, Wegmans, and health food stores. It is very high in iron and is beneficial to the kidneys. Red Rice from Bhutan is another rice treat to explore. It is grown in the Himalayas where it is fed by glacier water, and so is very rich in minerals. The rice itself is a beautiful russet color and has a nutty flavor.

My favorite rice is a Jade Rice, which I have only seen imported by Lotus Foods. This rice from China is infused with bamboo, has a pale green color and the most incredible aroma as it is cooking – not to mention its unique taste. I use it in sushi but it is also wonderful just plain. Lotus Foods, by the way, is a California company that not only imports rice, but is actively involved in improving rice cultivation methods throughout the world in order to conserve water, reduce pesticide use, and increase yield. Their website, www.lotusfoods.com, describes their products, their mission, and offers many wonderful recipes.

GREAT GRAINS

Although we tend to think of wheat as a mainstay, many cultures around the world have thrived on grains other than wheat. Grains, like rice, are considered “sweet” in TCM and are especially beneficial to the body when eaten first thing in the morning. Here are three of my favorites:

• Amaranth. This grain has five times the iron and three times the fiber of wheat. At the same time, it is so easy to digest that is often used for people recovering from illness or after fasting. It has become my favorite morning cereal with a little agave and some nice plump raisins.

• Teff. Although teff is the smallest grain in the world, it is a nutritional powerhouse, thought to give runners from Ethiopia, where it is grown, their athletic speed and endurance. It has a rich and nutty taste that goes well with fruit.

• Quinoa. Vegetarians and vegans are intimately familiar with this grain as it is the only grain which is a complete protein. In the summer, quinoa is great served as a cold side dish with fresh vegetables and herbs. In the winter, serve it warm as a pilaf with root vegetables.

NOURISHMENT ON ALL LEVELS

Consciously shopping for and preparing food is one way to re-balance our earth element, which is sorely needed for many people who live in the fast-paced, multi-tasking world of Northern Virginia. The very act of cooking can be nourishing to our mind and spirit as well as to our body – something we often forget when convenience and fast food are so readily available. Rice and Whole Grains in particular offer our bodies the sweet taste and nutrition that are especially beneficial during this season of Late Summer. Enjoy!