Black Rice with Coconut Milk

September 5, 2011 by Patsy L Holden

Ingredients:

Black rice (also known as “Forbidden Rice”)

Grass-fed butter or coconut oil

Coconut milk

Stevia

Coconut Palm Sugar (optional)

1. Prepare black rice as directed.

2. When all the water has been absorbed by the rice, refill the pot with enough coconut milk to almost cover the rice, then cook on medium until the liquid is again absorbed and/or evaporated.

3. In each bowl, add 1 tbsp grass-fed butter or coconut oil, a serving of rice, and add Stevia to taste. Add some coconut palm sugar for a richer taste.

Strawberries with Cashew Cream

September 4, 2011 by Patsy L Holden

Strawberries with Cashew Cream

For the cashew cream:

5-6 oz raw cashews

1 tbsp raw honey

1 tsp vanilla

approx. 3/4 cup unsweetened almond milk

Stevia (to taste)

1. Soak 6 oz raw cashews overnight in filtered water.

2. In a food processor, process the soaked cashews, raw honey, vanilla, and almond milk until a fine, smooth texture is reached.

3. Add tiny amounts of Stevia at a time, until it reaches your desired sweetness.

3. Serve chilled with organic strawberries, raspberries, or top with blueberries for a delightful dessert!

Optional topping suggestion:

Top with pomegranate seeds and squeeze the juice onto the cashew cream as well.

Cashew cream with pomegranate seeds

Brown Rice Pasta #2

September 2, 2011 by Patsy L Holden

Brown Rice Pasta #2

8 oz brown rice pasta spirals

6 pieces of sundried tomato in olive oil, chopped into small pieces

3-4 scallions3/4 cup spinach/arugula mix, chop the spinach

1/2 cucumber, diced or grated

Celtic sea salt and fresh ground pepper

Dressing:

4 tbsp olive oil

1 tbsp apple cider vinegar

1/2 tsp coconut palm sugar

1 tsp dijon mustard

Celtic sea salt and fresh ground pepper

5 basil leaves, finely chopped

1. Prepare dressing by whisking all ingredients together, set aside to let flavors blend.

2. Cook pasta, meanwhile prepare vegetables. When pasta is ready, drain and rinse and toss in a large bowl with the dressing. Let cool for just a few minutes until warm.

3. Toss pasta with vegetables, spinach, arugula, and season . Serve warm or at room temperature. This is excellent as part of a boxed lunch, or as a side item.

Boxed Lunch #2

September 2, 2011 by Patsy L Holden

Boxed Lunch #2

Spinach/romaine salad tossed with 1/2 cup cooked quinoa. Sprinkle chia seeds and 1 tbsp ground flax seed, top with cumbled goat cheese. Add a few slices of cucumber. Serve with hummus, bell pepper and carrot wedges, and a bag of raw almonds and pumkin seeds. Use your favorite organic dressing for the salad.

Brown Rice Pasta #1

September 2, 2011 by Patsy L Holden

Brown Rice Pasta #1

Enjoy a typical spaghetti dinner anytime by using brown rice pasta (in the shape of your choice), heating up organic spaghetti sauce, and topping with crumbled goat cheese. Sprinkle Italian seasoning and enjoy! What could be easier?

Summer Rolls w/t Almond Sauce

September 2, 2011 by Patsy L Holden

Summer Rolls

Option 1:

Thinly sliced romaine lettuce

Chopped basil leaves, any type

Thinly sliced/grated zucchini, carrots, and cabbage

Mint (fresh or dried)

Option 2:

Savoy cabbage, sliced into thin strips

Dandelion leaves, thinly chopped (bitter, use sparingly)

Spinach, thinly chopped

Basil leaves

Sun-dried tomatoes, thinly sliced

Rice paper rolls

Large, wide bowl of water

1. Soak one rice paper roll at a time in the water for approx. 60 seconds, or until soft yet still able to hold together when lifted.

2. Lay on a wide plate that has been sprinkled with water.

3. Layer raw vegetables in a row that stretches across the middle of the rice paper, leaving about 2-3 inches on either side.

4. Sprinkle with herbs. Fold the roll ends over the row of vegetables, then turn plate so that that you can complete the roll in the opposite direction, folding the end over and pressing lightly to seal.

5. Serve with almond sauce (below).