I often have mentioned the 52 Nia Moves. I am taking my time posting about them, but they are in the Nia Technique Book. You could always order a copy from Amazon if you are interested. That is how I started my Nia practice. In the book after the section on the 52 Nia Moves there are pages and pages of other moves too. There is the 13 Joint Exercise, explanations of combinations of some of the 52 Nia Moves, Spinal Melts, and T’ai Chi Sways, and many more. They are organized in the Nia Cycles. The moves that are part of the warm up are in the Warm up section the more active moves are in the Get Moving section. Each move has a “Classic” explanation and an “Athletic” explanation. Nia is done in bare feet so there is no to very little impact, but that does not mean there is no intensity. Intensity comes from BIGGER moves. Bigger moves can be more arm movement either faster or further away from the body or both. Bigger moves can be moving deeper into a move. So the explanation of “Athletic” contains bigger or faster (or both) movements. There are over 75 pages of moves. Each with a set of pictures. Both the classic and the athletic has pictures. If you have the slightest interest in Nia or movement in general I would strongly recommend this book.
I felt I had to share that because there really is so much in the book.
That popped into my head as I was sitting here thinking about going to go make dinner. Here is what we are having:
Terre’s version of the Rantings of an Amateur Chef’s recipe:
Cauliflower Stuffed Portobello Caps
4 large Portobello mushroom caps
most of an entire head of cauliflower
3 green onions
1/2 C cooked and chopped bacon
1/3 C milk
3/4 C shredded cheddar cheese
1/4 C shredded Gouda cheese
salt, pepper, and garlic powder
Cook the bacon.
Scrape out the inside of the cap to remove the stem and gills.
Chop the green onions.
Preheat oven to 350 degrees.
Cut the cauliflower into large pieces. Steam for 6-8 minutes. Place hot cauliflower into the blender and some of the milk. Blend. Add milk as needed to achieve a mashed potato-like consistency. Mix with bacon and onions.
Fill caps with cauliflower mixture. Sprinkle with salt, pepper, and garlic to taste. Sprinkle with shredded chesses. Put a few onions on top. Place on a cookie sheet. Bake for about 15 minutes on the lowest rack in the oven.
The first time I made this I didn’t use the bacon and I will be doing that version a lot more often. It is really good! But I also wanted to try it with the bacon.
So I am going to go cook, then take pictures and post it all at one time!**
Do look at the Ranting Chef’s blog as he cooks some amazing things. The difference between his recipe and mine is he did not determine from the get go how many mushrooms. His recipe calls for only one half of the cauliflower head, he used bacon bits out of a package (which is uber smart because it helps keep the recipe easy!), his seasoning is pepper and pepper only, and his instructions are to cook it only for 5 minutes.
I don’t like pepper so what I do is just sprinkle each mushroom individually so that my husband, who likes pepper, can have more of that flavor, while I just barely do a turn of the pepper grinder. I also like my mushrooms more cooked when they are stuffed. I have made stuffed small mushrooms and find that I like to cook them a bit before hand.
It’s your turn. Make this recipe and let me know how you like it. Let me know how you adjusted it.
**Ok, so I didn’t like it with the bacon, but my husband did. I like crisp bacon and putting it in with the cauliflower made it just like bits of meat in the mix. I also forgot to mix the onions IN so ended up with them just on top. The bacon bits from a package might make it worth it, but dealing with bacon was not worth it to me.
Don’t The Cauliflower Stuffed Portobello Caps sound yummy?
Terre Pruitt's Blog 