Each Tuesday I’ll share an easy, nutritious recipe so you can join me in the home-cooked self-care.

Cardamom, I love you.

You smell like Fruit Loops.

You taste like perfume (in a good way).

You never fail to bring a smile to my face and make my taste buds sing.

Coconut-Cardamom Kheer

Serves 4-6

3 cups water

1 cup brown or white basmati rice

1/4 tsp salt

1 2 inch cinnamon stick

1/8 tsp whole black cardamom seeds (not whole pods)

3/4 cup coconut milk (yum)!

1/3 cup agave nectar

1/8 cup chopped almonds, plus more for garnish

2-3 dates, chopped

ground cinnamon, for garnish

1. Bring water to a boil in a large saucepan. Add rice, salt and cardamom seeds; bring to a simmer and reduce heat to low. Cover and cook 35 minutes, until rice is just tender and there is still a bit of water in the pan.

2. Add coconut milk and agave nectar. Simmer another 15-20 minutes, stirring occasionally to keep coconut milk from scorching. Rice should be soft and tender. (For a creamier texture, let cool slightly and blend with a hand blender or food processor for several seconds).

3. Stir in chopped almonds and dates. Ladle into bowls and garnish with almonds and a pinch of ground cinnamon. Serve warm.

Recipe from Delicious Living, December 2008.

Please let me know if you made the recipe and what you think. Also tell me what you like and want to hear more about.

Today’s yoga brought to you by Madeleine at It’s All Yoga. She is a brilliant teacher+human and she came to my class last night which was at least 87 different flavors of awesome! 

It’s also a half-marathon training day. In the rain. Dude, I’m so committed.

Today’s music is Trace by Son Volt. Just so we’re all clear, this is one of the BEST records EVER. Click here to hear.

Don’t forget FREE Fridays at 4:30 with the new It’s All Yoga teachers (21st and X in Sacramento) – you’ve got to sign up online www.itsallyoga.com. 

I’m teaching 3/5/10 – so mark your calendar.

For the month of February, I’m teaching a Level 1/2 on Mondays at 5:45. Come join me.