Put This Extra Day To Some Good Use

If we were given a choice in the matter, most of us would definitely not add an extra day onto the month of February, even if it is only once every four years. We would make it very clear that a precious 24-hour gift of time belongs in a month of gentle spring showers, summer warmth or fall breezes. Our vote would not be for a month of slush and snow and uncertainty.

Alas, an extra day, a leap day, is upon us next week, and we should not miss this opportunity to celebrate life and cherish our times with each other.

And so, let us declare next Tuesday, Feb. 29, a “leap of faith” day. Dare we take the leap of faith and really take care of ourselves as we often say we will, but never seem to do? Can we find the time to go for a long walk, plan an extra hour of sleep or schedule a massage?

A very practical way to take that leap of faith and concentrate on taking care of yourself is eating the best of foods. Have a healthy breakfast. Limit your caffeine intake. Choose two fruit and vegetable servings for every meal. Eat Mediterranean-style, light on red meat and saturated fats and heavy on whole grains, fruits, vegetables, beans and the healthful fats in olive oil. Try vegetarian entrees. Skip fast foods.

Do the extras. Have lunch with a friend and pick an unusual entree off the menu. Light candles and set place mats and flowers on the table before calling your family to dinner. Make a loaf of whole-wheat bread in your bread machine. Simmer a vegetable-rich stew in your slow cooker all day. Buy fruit sorbet for dessert. Make your own salad dressing. Steep a pot of herbal tea. Serve meals on your very best china.

And when the day is done, delight in the recognition that your body needed all that wonderful attention and care. Send gratitude out to a universe that gives you abundance. Reflect on the beauty and love that surrounds you.

Here’s a quick vegetarian entree to serve on your heirloom china with a loaf of homemade bread and a pot of herbal tea. And here’s to serving up to ourselves a lovely “leap of faith” day.

Mexican Rice and Veggie Skillet

From “Easy Vegetarian Meals” (Pillsbury, 1998).

1 (15-ounce) can red kidney beans, drained, rinsed

1 (14.5-ounce) can stewed tomatoes

1 (10-ounce) can mild enchilada sauce

1 cup water

2 cups frozen mixed vegetables

1-1/2 cups uncooked instant brown rice

In a large nonstick skillet, combine all ingredients except rice; mix well. Bring to a boil. Stir in rice. Reduce heat to low; cover and simmer 18 to 20 minutes, or until liquid is absorbed and rice is tender, stirring occasionally.

Remove skillet from heat. Fluff mixture with fork. If desired, add salt and pepper to taste.

Yield: 4 (1-1/2-cup) servings.

Nutrition information per serving: 320 calories, 4 grams fat (11 percent fat calories), 59 grams carbohydrate, 11 grams protein, no cholesterol, 8 grams dietary fiber, 610 milligrams sodium.