I paired up the rice with a cucumber salad and Thai Inspired Peanutty Veggie Curry with Tempeh.
2 cups of brown rice
3.5 cups of water
1 can of coconut milk (13 oz)
3 tablespoons of shredded coconut
1 tablespoons of raw agave
2 tablespoons of coconut oil
1.5 tsp of salt
Place oil in the pan.
Add the rest of the ingredients.
Let it boil for a few minutes.
Make sure you check it every once in a while so the rice doesn’t get burned at the bottom.
Cover and simmer for 20 to 25 minutes (until rice is soft and cooked).
Turn off heat and let it sit for 10 minutes.
Serve with veggies, tempeh, tofu, etc.
Sorry, I didn't have enough time to "plate" it.
:).....I was hungry! LOL
This salad is so tasty and healthy, I just can’t get enough of it! By the way, this took less than 10 minutes to throw together (besides the sprouting, that is).
I just posted a
mung bean salad with quinoa recipe on here recently, if you are interested….also, it will have info on sprouting.
2 cups of mung bean sprouts
1 large tomato (diced)
1/4 to 1/3 of a red onion (diced)
1 large bell pepper
3 tablespoons coconut oil or 2 tablespoon of cold pressed coconut with 1 tablespoon of cold pressed olive oil
3 tablespoons raw apple cider vinegar
1 tablespoon fresh minced basil
2 cloves of minced garlic
dried parsley and oregano (a few pinches each)
1.5 to 2 tablespoons of freshly squeezed lemon juice
sea salt and pepper to taste
Dinner, Lunch Ideas, Raw Vegan, Salads
basil, bell pepper, coconut oil, garlic, lemon juice, mung bean sprout, oregano, parsley, raw, red onion, tomato
I just LOVE this dish! This is an upgrade from your regular “cheesecake”. It is healthier and guilt free! Plus, it took me 10 minutes to throw together!
Chocolate (cacao) Crust:
1/2 cup raw macadamia nuts
1/4 cup of raw almonds
1/4 cup of raw walnuts
6 to 7 medjool dates
2.5 tablespoon raw cacao powder
Note: if this isn’t enough chocolate,
CLICK HERE for a raw vegan chocolate sauce.
1.25 cups of raw cashews (soaked overnight in filtered water)
1/3 cup of raw agave
1/3 cup of fresh lemon juice
1/8 cup of water
1/3 cup of cold pressed coconut oil
2.5 tablespoons of soy lecithin granules
4 tablespoons of fresh blueberries
1 tsp vanilla extract
a pinch of sea salt
Crust: Place raw nuts, cacao powder, and dates in the food processor and process for a minute or two. Then, place in a small pie pan or any small baking pan and press down to make the crust.
Filling: Place all the filling ingredients (cashews, vanilla extract, lemon juice, water, raw agave, coconut oil, lecithin, salt, and blueberries) in the processor. Process for a good 3 to 5 minutes, or until the filling is nice and smooth. Place over the crust in the pan, then FREEZE for a few hours or until it is firm. Enjoy!
Here is a new and delicious dish I put together today!
Here is how I did it….
First you sprout!
Soak mung beans over night in a jar covered with cheese cloth. Note: use rubber band to keep cheese cloth in place.
Rinse and pour out all of the water from the soaked mung beans.
Then place jar in a bowl/container (like picture below). Lay at an angle so the air can circulate in the jar and drain water.
Wash mung beans 2 times a day. You can have them grow 1 to 2 inches in length…but, I just kept them short. I just let it sit for a little bit more than 1.5 days.
It is ready to eat after washing.
Note: You can cook them for a few minutes in boiling water if you want to decrease your chances of ingesting a bad bacteria
After 1.5 days of sprouting.
Note: Sprouting of the mung beans increases calcium, iron, protein quality, fiber, vitamin A, B, and C.
2 cups cooked quinoa
1.5 cups of sprouted mung beans
1/2 cup of bell peppers (diced)
2 medium tomatoes (diced)
1/4 of cup of red onions (diced)
steamed corn for topping (optional)
4 tablespoons of cold pressed coconut oil
4 tablespoons of Bragg’s all natural apple cider vinegar (raw)
1 clove of garlic (minced)
3 pinches of dried oregano
2 pinches of dried basil
1 pinch of dried cilantro (optional)
salt and pepper to taste
Prepare veggies (mince, slice, and dice)
Place quinoa and prepared veggies in a bowl and mix in dressing. Then, place over a bed of spinach.
Top off with corn (optional)
Dinner, Lunch Ideas, Salads, Side Dish
basil, bell pepper, cilantro, coconut oil, corn, garlic, mung beans, oregano, quinoa, red onions, spinach, sprouts, tomato, vegan, vinegar
Raw vegan pasta sauce (blend ingredients together in a food processor):
10-12 “sun dried” tomatoes (allow to soak for several minutes in warm water to soften
1 large fresh tomato
1 large red pepper
1 to 2 stalks of celery
1 clove garlic
4 to 5 fresh basil leaves
zucchini (shredded) Noodles:
raw walnuts, raw coconut oil, nutritional yeast, and salt (process together). Parmesan “cheese”:
Avocado fruit pudding:
a few table spoons of hemp milk,
Top it off with hemp nuts and serve.
…Dinner and dessert packed with lots of vitamins, flavor, good fats, omega 3s, amino acids, protein, etc.
Dinner, Lunch Ideas, Raw Vegan
basil, celery, coconut oil, nuts, pepper, raw vegan, tomato, walnuts, zucchini