Wild Oats and Aprons Girl

Wild Oats and Aprons Girl
"Learn How to Use Whole Grains Everyday"


(No Classes Currently Scheduled)

Classes are $25 each,
about two hours long, Arlington, WA area.

To reserve a seat and get directions,

or leave a msg at
425-971-2265 (email is preferred, so that I can send directions and confirmation)

For complete class descriptions, see website:
www.wildoatsandaprons.com, and click on 'Classes'


**Contact me for the possibility of having a class at your site, with your group.


How do you make whole grains as accessible, fast, and craving-good as your favorite restaurant food? Good news; I've got about a million ways. Consider these classes and instruction your own personal Kennedy Space Center, launching you on your own fun journey with whole grains. You will be amazed at how easy and super tasty whole grains can be, and how many ideas will come to you, once you start out. In fact, it would be my best compliment if YOU became better than me, coming up with multiple ideas of your own.

Some have asked me about the glamour girl logo, if I think its a likeness of me.

Good grief, no! She's a "bread babe", and me, at age 45, could be considered more of a 'bread broad'--but don't call me that. That would make me feel all unhappy inside. We both have blond hair and blue eyes, and we both smile a lot, but thats where the likeness ends. (Btw, the wild oats girl, as well as my website, were designed by my incredibly talented niece. Check out her work:http://www.kikiandsquishy.com/chris/info.html

Still, is "bread babe" too cutie-pie for representing whole grain living? I know, right? When you think of whole grains, don't you picture unshaven legs, no make-up, no style? Ha! That was so last decade. You and I are going to make whole grains CHIC! Whole grain dishes will be soon fought over at potlucks, for sure. The Wild Oats and Aprons Bread Babe represents YOU, the customer: smart, chic, happy, super cool.

Yeah! Run with it.

Tanna Mosalsky

Tanna Mosalsky

Tuesday, September 14, 2010

Commonly served for breakfast in parts of Southeast Asia, this dish also makes an awesome dessert (sorry; I think I say ‘awesome’ way too much...but this IS awesome!)
Black rice is often called “Forbidden Rice”, which makes it all the more fun to make, serve and eat! So exotic and mysterious! (As always, if you can’t find the fancier rice, good ol’ brown rice is always fine.)

Try out this Black Rice Pudding:
1 c. black rice
1/2 c. sugar
1 15 oz. can unsweetened coconut milk, stirred well
Bring rice and 3 c. water, and 1/4 tsp. salt to a boil in a heavy saucepan, then reduce heat to low and simmer, covered with a tight-fitting lid, 45 minutes (rice will still be wet). Stir in sugar and another 1/4 tsp. salt and 1 1/2 c. coconut milk and bring to a boil over high heat, then reduce heat to a low simmer, uncovered, stirring occasionally, until mixture is thick and rice is tender but slightly chewy, about 30 minutes.
Remove from heat and cool to warm, stirring occasionally, at least 30 minutes. Just before serving , stir pudding, serve in bowls, and drizzle remaining coconut milk over pudding.
*Rice pudding takes some time to cook, but it keeps very well, covered and chilled, for 5 days, so you’ve got breakfast for your work week all ready!

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