Updated: Mar 19
In Canada, we will celebrate Thanksgiving Day this coming Monday. It is a time to give thanks for a good harvest and perhaps celebrate other good things that have happened this year.
Previously I regarded this day as a day to get together with family and enjoy a nice meal. Nothing more really.
Since my accident last year, I now take the idea of being thankful a bit more seriously. I actually have a Gratitude Journal that has regular entries. Writing down things that I am grateful for has been good therapy for me. I had a few months there were I was quite confused as to my purpose on this planet and what was really the point of being here?
When I began to write in my Gratitude Journal it brought a new perspective to my life. Simple things became even more important than before and brought me more pleasure. Simple things such as having dinner with my family every night, playing games with my kids, having a hot bath, taking a walk in the park, eating a fresh apple, etc.
Keeping a Gratitude Journal is pretty simple. I have a small book just for this purpose and a few times a week I write a list of things that I am grateful for. Anything from ‘waking up this morning’ to ‘the sun shining’, to ‘hugging the kids’. Really anything goes here.
It is interesting what I come up with. I don’t repeat anything so that I keep me looking for new things to be thankful for. Instead of focusing on things that aren’t making feel me happy, I have found myself thinking, ‘Oh I can write that down in my Gratitude Journal’. It keeps positive thoughts in my head and pushes out the negative ones. It keeps me more optimistic and less self-centered. I like that.
So on Monday, Thanksgiving Day, I plan to make an extra long list of all the things that I am grateful for..
I also plan to spend time with my family and enjoy a delicious meal. We always have a potluck dinner at my mom’s and so I was thinking of bringing a wild rice salad, baked spaghetti squash and a yummy dessert that I have not thought of yet.
Here is my recipe for Wild Rice Salad. Enjoy!
Barbara’s Wild Rice Salad
Prepare this the day before and let marinate overnight. You will be glad that you did as the flavor really pops when you do this. Remember to then soak the rice the day before that.
Ingredients to serve about 6 people Choose organic ingredients, whenever possible If cooking-1 cup wild rice, rinsed and soaked overnight 3 cups water for cooking only If eating raw– 2 cups wild rice, rinsed and soaked 24 hours ½ red onion, minced 1 cup cauliflower, chopped into small florettes 1 cup grape tomatoes, cut in half 1 cup cucumber, finely chopped ½ cup pecans or walnuts, finely chopped 1 large handful parsley, minced 1 handful fresh basil, minced ½ cup dried cranberries (optional-only if your digestion allows it) 2 cups spinach, for placing on a plate to put the marinated salad on
Dressing/Marinade Ingredients: 1/2 cup olive oil 1/2 cup Bragg’s Liquid Aminos 1 large lemon juiced 2 Tablespoons balsamic vinegar or apple cider vinegar 2 cloves garlic, pressed
If cooking, boil the water with the soaked rice, reduce to low heat, cover and let simmer for about 40 minutes until water is absorbed. Once cooked, add to the prepared vegetables
If keeping the recipe raw, re-rinse the soaked rice and place in a large bowl.
Prepare all vegetables and place in the bowl
Combine all marinade ingredients in a glass jar. Stir to mix and add ½ to rice and chopped vegetables. Stir, taste and decide if you wish to add more. If yes, add ½ of what is left. Save what is remaining to add the day of, if necessary
When ready to serve, arrange spinach on a fancy plate and put the rice on top.
Thanks for reading!