RawFoodBlog

AtV Staple Recipe: Brown “Rice”

http://www.addictedtoveggies.com/2010/07/atv-staple-recipe-brown-rice.html?m=1

Home > Consumer Reports magazine > 2012 > November > Arsenic in your food

Arsenic in your food -

Our findings show a real need for federal standards for this toxin

Happy Crackers – adapted from MyNewRoots
Cracker Dough
2 cups cooked or sprouted brown rice
2 cups sprouted quinoa (Soak seeds one day, sprout 1 -1.5 days)
2/3 cup unhulled sesame seeds, soaked 40 minutes in water
½ cup flax seeds, soaked at least 20 minutes
2 Tbsp. coconut aminos
1 tsp. sea salt
3 Tbsp. flax oil

Directions:
1. Soak sesame seeds 40 minutes.
2. Place flax seeds in a bowl and cover with ½ cup water. Let soak for at least 20 minutes. At this time you can prepare everything else.
3. Blend all ingredients in a food processor until a dough is created – it should form a ball in the food processor (add water if too dry, one tablespoon at a time).
Spread on parchment paper on dehydrator sheets very thin, with holes in the batter, and score with a knife into crackers shapes: triangles, squares or circles! Flip the sheets at 12 hours.Dehydrate at 105 degrees for 24 hours or until crispy.

http://gersoncooking.blogspot.com/2009_05_01_archive.html

Chard Rolls

4 Chard leaves
2 Medium size potatoes
1 Carrot
1/2 of an onion – sliced
1 Clove of garlic

The potatoes are cooked in water. Once cooked they are drained and placed in a bowl with the carrots and made into a puree. The garlic and onion are also added to this puree.
The chard leaves are washed and separated. They are then placed in very hot water but making sure that they do not cook too much. Each leaf is spread out and with a knife; the base of the leaf is cut off and discarded. In the center of the leaf a spoonful of the pure is placed. Once enough pure is placed then each leaf is rolled up and put onto a serving dish. The rolls are then ready to be served.
Posted by Felix S. at 9:52 AM 0 comments
Tuesday, May 19, 2009
Rye Bread

4 cups rye flour
2 cups whole wheat flour
½ cup molasses
2 tablespoons dry yeast
With ½ cup warm water
2 cups additional water to mix the dough

Let rise for 1 hour 15 minutes.
Put in baking pan, raise again one hour,
Bake about one hour at 375

Salad Dressing

8 Oz. of Orange juice (strained)
1 Oz. of Apple vinegar
1 clove of garlic
Dill, tarragon and marjoram (to taste)
1/4 of bell pepper
1/4 of white onion

The ingredients are added to blender. If dressing is too acidic then some brown sugar or honey can be added. After having blended the ingredients the dressings can be refrigerated for four to five days.

You can add any vegetable that you prefer like some beets, celery, zucchini or any thig else it just has to be organic.

Oatmeal Cake or Cookie

- 2 cups (equivalent to 16 oz.) of whole grain organic oatmeal. The oats must be in a powder form so this can be done by placing the oats in blender (or food processor) for a few seconds until they are the right consistency

– 2 or 3 bananas (mashed)
- 4 oz. of orange juice
- 4 oz. of apple sauce
- 4 oz. of honey
- handful of raisins (if preferred)
- 8 oz. of grated carrot can be added (if desired)

- Add oats to form soft dough with all the ingredients. Dough must be easy to stir. For added flavor you can pour some orange juice or liquid from raisins (this is made when raisins are stewed overnight in water to help them become softer. Once the raisins have been sitting in water they turn the water into a sweet nectar that can be added to the cake/cookie). Chopped fruit can also be added. Place all ingredients in a oven safe cake pan or cookie sheet and bake in oven (350 degrees Fahrenheit) until it’s brown.

Rice Pudding

1/2C of rice
2C of water
1/4C of brown sugar
2C of raisins (or raisins to taste)

The rice is washed, drained and then placed in a pot with water. When the water reaches boiling point the brown sugar and raisins are added. The heat is placed very low until the rice is cooked. Refrigerate and serve when cool.

Cabbage with fresh green Peas

1/2 a head of cabbage sliced
1/2 cup of Green peas
1/2Onion
A few cloves of Garlic
Laurel to taste
Dill to taste
Hypocrites soup for flavoring

The cabbage, peas, onion, garlic, laurel, dill and soup are placed in a pot over a very low temperature on the stove. Cook these gently as if you were steaming the vegetables.

Carrot Soup

The main vegetable can be substituted for that one of your choice such as Cauliflower, zucchini, broccoli or potato.

5 Carrots (or main vegetable of your choice)
1 Potato
1 Onion
A few cloves of Garlic
1/2 cup of Hypocrites Soup
Dill to taste
Parsley to taste

All of the ingredients are cooked together. It is important to thoroughly cook at high temperature the vegetables but then as soon as they boil they should be set to simmer for 45-60 minutes. Once they are cooked until soft they are placed in a blender until mashed evenly. The soup is served hot.

Hippocrates Soup

This will render four (4) servings.
- 4 medium potatoes cut in pieces
- 2 small celery roots. If these are not available then 3 stalks of chopped celery can be used
- 1 chopped white onion
- 1 chopped leek
- 1 whole garlic. Chop off the ends but you do not need to peel the whole garlic.
- 5 to 6 Medium tomatoes
- pieces of parsley
Make sure that all vegetables are thoroughly cleaned with distill water. Once veggies have been washed well then place all vegetables in a large pot (with lid). Put enough water in pot so that it covers all of the vegetables. Cook at a high heat until the vegetables boil and then turn down to a simmer for two to three hours. When the veggies are cooked then use a food mill to make the soup. You can determine the thickness of the soup to taste

Easy Raw Cauliflower Curry Over Rice (raw, vegan, gluten free, soy free)
via Choosing Raw – vegan and raw recipes by Gena on 2/24/12

http://www.choosingraw.com/

Serves 2

For the curry:
Makes 2 cups curry

2 cups chopped cauliflower florets
1 1/2 tsps mild curry powder
1/2 tsp turmeric
2 tbsp lemon juice
1 tbsp avocado oil
Pinch sea salt
Black pepper to taste

For the rice:

Makes about 2 1/2 cups rice

4-5 parsnips, peeled and roughly chopped
2 tbsp almond butter, sunflower butter, or tahini
1/4 tsp sea salt (or to taste)
2 tsps rice vinegar
1 tbsp nutritional yeast (optional but tasty)
Pepper to taste

1) Whisk together curry, turmeric, lemon juice, avocado oil, sea salt, and pepper to make a marinade.

2) Pour marinade over cauliflower, and mix well. Dehydrate at 115 degrees for 1 hour, OR roast at 375 for 30 minutes, OR simply allow to marinate while you finish prepping the rest of your dinner.

3) Prepare raw rice by placing parsnip in a food processor and processing till it’s quite broken down, but not quite “rice” sized in texture.

4) Add remaining rice ingredients, and then pulse until the mixture does resemble a medium grain rice.

5) Divide rice between two bowls. Place half the cauliflower mixture over each bowl, and serve!

My gently dehydrated cauliflower was so, so tender and tasty: read on

Sprouted Brown Rice Cereal -

1/2 c. sprouted sesame seeds – frozen!
1 c sprouted brown rice – frozen!
cinnamon
agave
water

in her vitamix with a touch of salt. Looks like pudding.

While I was looking in Paul Pitchford’s Healing with Whole Foods book, I found 2 useful things. One is to soak all fresh fruits in vegetables in a mixture of 1 Tbsp apple cider vinegar per gallon of water for 15 minutes to get rid of parasites. Although that means more work frankly.

The other is that if first thing in the morning before you eat anything else, you thoroughly chew (to liquid) 1/4 cup uncooked brown rice, it will remove accumulated material and parasites from your intestines. It says you can soak the rice overnight if you have soft teeth. He also says you need to do it at the same time as a regeneration diet which is basically the way we all eat – no meat, sugar, coffee, white flour. He doesn’t say how many days or weeks (but I skimmed). I tried the rice yesterday and today and my stomach felt good so I will try to do it for one week. You aren’t supposed to eat for 3 hours after but I think tea is okay

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.

http://www.instructables.com/id/HOWTO-make-GBR-germinated-or-sprouted-brown-rice/

If you cant get to the site here’s the method:

1. Rinse 1 1/2 cups (or more if desired) brown rice several times until the water is clear.

2. Place the rice in a bowl and cover well with filtered water.

3. Let stand 12 hours or overnight.

4. Pour rice into a strainer and rinse well.

5. Set the strainer over a bowl to drain out of direct sunlight. Cover with a clean dishtowel.

6. Every 12 hours, rinse the rice well.

7. After 24 to 48 hours, small sprouts will appear. Use or refrigerate the rice until ready to use.

on youtube-

Soak 1 c. wild, or sweet rice, for 3-5 days, changing water daily.
Blend in the food processor until pasty. Add:
1 heaping T. almond butter
3-4 dates, soaked 10 minutes
2 ripe bananas
1 tsp. cinnamon
dash vanilla powder
dash salt
As it is processing, add 1 -1 1/2 c. water or coconut juice until the desired consistency is reached.
For variations, add:raisins, almond milk, cacao nibs, nutmeg, different stevia flavors, coconut.
Chill.