Furniture makeover tips on show

Information on creating a life vision, using a smart pot to grow vegetables, flowers and more, and making a healthy flavorful salad will be the featured topics on “Creative Living” on Tuesday at 9:30 p.m. and on Thursday at noon. (All times are Mountain.)

Author and fitness guru Kate McKay is going to talk about how to create a life vision and explain why it is important. She says that it takes 21-28 days to establish a new habit, and this is as true for weight control and fitness as for other areas of our life. Her book is titled “Living Sexy Fit…at Any Age” and she lives in Newburyport, Massachusetts.

Curt Jaynes, owner of GardenSource Nursery and Landscaping in Portales, is going to demonstrate how to use a smart pot to grow vegetables, flowers, herbs and fruit. This tough, weatherproof fabric raised bed needs no assembly.

Eleisha Ensign, executive director of TexaSweet Citrus Marketing, Inc., will demonstrate making a light, healthy, flavorful dish using unique ingredients, including Quinoa, an amino acid-rich protein seed. She’s from Mission, Texas.

Information on gluten-free vegetarian dishes, accessorizing in the home and color diffusing will be the featured topics on “Creative Living” on Tuesday at noon and on Saturday at 2 p.m.

Whole grains and beans are healthy, low-cost options for 3 percent of Americans who are vegetarians. Carol Fenster will demonstrate cooking gluten-free vegetarian dishes that all of the family will enjoy. Her business is Savory Palate, Inc. in Centennial, Colorado.

Pamela Kelly works with the Museum of New Mexico in Santa Fe. She will show how simply changing fabrics on sofas, chairs or bedding or utilizing accessories can give a piece of furniture or room a completely different feel — traditional to transitional, mountain retreat to elegant city, arts and crafts to ethnic.

Color diffusing paper is a fabric-like paper with great texture and beautiful results are guaranteed. Sara Mower will show how to create spectacular patterns and effects using water-based markers, paints, crayons, glitter and this special paper. She represents Roylco, Inc. in Anderson, South Carolina.

Sorghum or Quinoa Whole Grain Salad

Most whole grain quinoa on the market these days has been washed to rid it of the bitter saponin, a natural coating that is harmless to humans but repels birds and insects. If your quinoa isn’t pre-rinsed, follow the instructions below for rinsing it. For a heartier salad, use 2 cups of cooked whole grain sorghum (available at http://www.twinvalleymills.com) in place of the quinoa.

• 1 cup uncooked quinoa

• 3/4 teaspoon salt, divided

• 2 cups water

• 1/4 cup shelled raw pumpkin seeds or pine nuts

• 2 tablespoons lemon juice

• 3 tablespoons olive oil

• 1 tablespoon wine vinegar

• 1/4 teaspoon salt

• 1/8 teaspoon white pepper

• 1 English or hothouse cucumber, chopped

• 3 green onions, chopped

• 1 small red bell pepper, chopped

• 1 small yellow bell pepper, chopped

• 1/2 cup chopped fresh parsley

• 1/2 cup chopped fresh cilantro

• 1/4 cup chopped fresh mint

• 1/4 cup crumbled feta cheese

Rinse quinoa in sieve, rubbing grains between fingers. Drain and/or repeat until water runs clear. Transfer quinoa to large, heavy skillet and toast over moderate heat, stirring constantly, until grain is light golden brown, about 4 minutes. In heavy medium saucepan, combine quinoa, 1/2 teaspoon of the salt, and 2 cups water. Bring to boil. Cover and reduce heat, simmering for 12-15 minutes. Transfer to a strainer and drain well. Meanwhile, toast pumpkin seeds in skillet over medium heat, stirring constantly until lightly browned, about 5 minutes. Combine lemon juice, olive oil, white wine vinegar, remaining 1/4 teaspoon salt, and white pepper in screw-top jar. Shake vigorously to blend. Combine cooked quinoa (or cooked sorghum, see below) and all remaining ingredients in large bowl. Toss well. Refrigerate for 4 hours. Let stand for 20 minutes before serving. Serves 4.

How to Cook Whole Grain Sorghum:

Soak 1 cup of whole sorghum grains overnight in warm water to cover. Drain. Cook in 2 cups of boiling salted water for 45 to 60 minutes. Drain thoroughly and use in place of quinoa.

“Creative Living" is produced and hosted by Sheryl Borden. The show is carried by more than 118 PBS stations in the United States, Canada, Guam and Puerto Rico and is distributed by Westlink, Albuquerque