Directions: Scrub parsnips and carrots, but do not peel. Cut into large chunks. Sauté one medium onion in 1 tablespoon of water and one teaspoon of macadamia nut or extra virgin olive oil. Join sautéed onion with cut up parsnips and carrots, cover with water, and boil 30 minutes. Add a dash (a dash) of Celtic sea salt or tamari if permitted. Add a smidgen … [Read more...]
Brown Rice – Another Recipe
Brown rice is rice in its purest form - full of nutrients such as calcium, protein and complex carbohydrates. It can be pressure cooked or boiled. In the colder weather, use the short or medium grain rice; in the warm weather, long grain or basmati rice goes nicely in stir-fry or salads. When you have leftover rice, use it in making porridge or add it to soup. Feel free to mix … [Read more...]
Amasake Fruit Smoothies
Ingredients: 1 quart amasake Strawberries, blueberries or fresh fruit of your choice Directions: Place amasake into a blender with fresh fruit to taste. Blend as is or you can add a few ice cubes and then blend. Garnish with a mint sprig and serve cool with a straw. Enjoy the refreshing all natural, dairyless milkshake. Rice syrup can be added to the … [Read more...]
Herbed Parsnips
Ingredients: Serves 4 2 parsnips, cut into 1/2 inch long diagonals 1 teaspoon corn oil, sunflower oil or olive oil 1/3 cup fresh parsley 2 teaspoons fresh thyme leaves, minced or 1/2 teaspoon dried 1-1/2 teaspoon fresh lemon juice Shoyu soy sauce, to taste Directions: Steam parsnips, for 5-10 minutes or until tender. Combine oil, parsley, thyme in a … [Read more...]
Confetti Brown Rice
Ingredients: 1 cup brown rice 2 cups water Pinch of sea salt 1/2 cup fresh corn, cut off the cob and blanched 1/2 cup snowpeas, blanched and cut into small slices 1/2 cup onion, diced and marinated in umeboshi vinegar for 1 hour 1/2 cup carrots, diced and blanched Directions: Place rice in pot, add water and salt and bring to a … [Read more...]