• 10Sep

    On youtube-

    Use cauliflower or sprouted rice as your base.
    To sprout wild or brown rice, soak 1 c. rice in water for 24 hours. Drain 2x a day for 2-5 days, until the grain is soft.
    If you’re using cauliflower, this is the closest you’ll come to the texture and taste of white rice.
    In the bowl of your food processor, pulse cauliflower into ‘rice’ and place in a bowl.
    In the FP, pulse the vegetables until finely minced. Stir all ingredients together.
    Drizzle with oils and/or sauce. Stir in sunflower seeds.

    1 c. sprouted brown rice or head of cauliflower
    Veges of choice:
    1 c. red bell
    1 c. carrots
    1/w c. green onions
    1/2 c. julienne beets
    1/4 c. purple cabbage
    1/2 c. peas
    1/2 c. yam
    a couple water chestnuts
    handful cilantro
    handful bean sprouts
    1 c. celery
    sesame seeds
    ¼ cup cilantro or flat leafed parsley
    1 inch of lemongrass

    Sauce:
    1 T. minced ginger,
    1 T. garlic
    1/4 c. Nama Shoyu, Bragg’s Amino Acids, or Coconut Aminos
    1 T. raw sugar, coconut crystals, honey or coconut syrup
    1/4 c. lemon/orange juice
    1/2 c. sesame/olive oil or almond butter

    The cauliflower is a really good replacement for rice. It picks up the flavours!

    other veges:
    broccoli, chopped
    corn, kernels cut from the cob
    red capsicum (bell pepper), chopped in squares
    shallots, diced
    carrot, cut into rounds or squares
    tomato, juice squished in and chopped
    peas, from pods, pods diced and added
    mushrooms, chopped
    coriander, to top and serve
    braggs or sea salt (optional), to taste
    nutritional yeast (optional), to taste
    braggs or sea salt (optional), to taste
    broccoli
    sesame oil
    coconut water.