Potato Soup

From the Word of Wisdom Book 

Ingredients

4 ribs celery
6 medium carrots
1 small onion
4 medium potatoes
2 cups cooked brown rice 1 tsp salt
1 TBSP Italian seasoning 1/4 tsp pepper
1/4 tsp cayenne (optional for spice)

Instructions

1.Chop celery, carrots, onion and potatoes into bit sized pieces. 2.Saute onions in large pot on medium heat with 3 TBSP water

for 3 -5 minutes.
3.Add carrots and celery and saute for 10 minutes or until soft. 4.Add in 8 cups of water and potatoes and bring to boil.
5.Let boil for 5 minutes and turn down to simmer. Put lid on and

Simmer for 30 minutes.
6.After potatoes are soft, take off the heat and add in rice and seasonings.

Sushi

Rice

1 cup brown rice 

1½ tablespoons rice vinegar

1 tablespoon sugar

1/2 teaspoon sea salt

Cook brown rice as you always do. When cooked, transfer rice into a large bowl. MIX vinegar, sugar, and sea salt into rice until slightly sticky, stirring vigorously. Let cool to room temperature. 

Filling ideas:

Purple sweet potato (Roasted)

Sweet potato(Roasted)

Large mushrooms roasted

Bell peppers

Crispy tofu

Jalapeño

Cucumber

Avocado

Mango

carrots

Green onion

Sauce:

Ingredients
1/2 cup soy sauce
1/4 cup orange or lime juice
1 lime zested and juiced
1/2 tsp chili garlic sauce
1 tsp rice wine vinegar
1/2 tsp sesame seeds
1/2 tsp cilantro

 tsp green onions 

Or

Pickled Ginger 

Soy sauce

Spread rice on seaweed. Add your toppings. Roll up tight. Add some wasabi, soy sauce, and pickled ginger if you'd like and eat! 

Cilantro Lime Brown Rice

Cilantro Lime Brown Rice

INGREDIENTS

• 1 cup brown rice
•  1.5 cups water
• 1 bay leaf
• 1/2 cup chopped fresh cilantro
• 2 tablespoons lime juice (from about 1 lime)*
• 1 ½ teaspoons lemon juice (from 1 small lemon)
• ½ teaspoon salt

INSTRUCTIONS

1. Add the rice and salt to a medium  sauce pan, then pour the boiling water in the pan. Bring to a boil then cover and reduce the heat to a low simmer for 15 minutes(or cook in rice cooker as per directions Remember Brown rice needs a little more water than white)!  Remove from the heat and keep covered for 5 more minutes.
2. Stir in the cilantro, and lime/lemon juice, and salt until fully combined.
3. Enjoy!
   
   
   Double recipe
   
   

   • 2 cup brown rice
   •  3 cups water
   • 2 bay leaf
   • 1 cup chopped fresh cilantro
   • 3 tablespoons lime juice (from about 1 lime)*
   • 2.5 teaspoons lemon juice (from 1 small lemon)
   • 1 teaspoon salt

Buddha bowl ideas

I take a large bowl and add all kinds of veggies/fruit, depending on what I'm looking for. Example: southwest/Mexican, summer salad, etc... I start with Lettuce and spinach mix,  then I'll have other tops available like:

• onions
• radishes
• cukes
• mushrooms
• beans
• brown rice
• Cilantro lime rice
• quinoa
• celery
• peppers
• leeks
• tomatoes
• corn
• carrots
• shredded cabbage
• mangos
• rasperries
• apples chunks
• strawberries
• You decide what sounds yummy to you and the type of salad you like

Everyone takes what they want, including the toppings, then you add whatever fat free/low fat dressing you like, such as salsa, or any of the toppings on this page. You can also google fat free dressing, there are Tons more!

I'll add spices on top too, like taco seasoning, cumin, menudo spices, salt and pepper, etc... Your taste buds are your only limit! Enjoy

Hollywood Bowl Brown Rice Salad

Hollywood Bowl Brown Rice Salad

From The Forks Over Knives website

Ingredients

1 cup brown rice

1 zucchini, finely chopped (about 1 cup)

1 cucumber, finely chopped (about 1 cup)

2 tomatoes, finely chopped (about 1 cup)

1/2 cup finely chopped green onions, white and light green parts

1 cup chopped fresh cilantro leaves

3 to 4 tablespoons fresh lemon juice (from about 2 lemons)

1/4 teaspoon freshly ground black pepper

Sea salt

Instructions

Rinse the rice, and place it in a saucepan with 2 cups water. Bring the water to a boil over high heat. Reduce the heat to low, cover, and simmer until the rice is tender, about 45 minutes.

Remove the pan from the heat and let stand, covered, for 10 to 15 minutes.

Transfer the rice to a large bowl, and let it cool for a few minutes until no longer steaming.

Add the zucchini, cucumber, tomatoes, green onions, cilantro, 3 tablespoons lemon juice, pepper, and salt to taste. Mix well. Taste and add more lemon juice if desired.

Cover and chill, or let stand at room temperature for 30 minutes, to allow the flavors to meld.

Taste and adjust seasoning. Serve cold or at room temperature. Store in an airtight container in the refrigerator for 2 to 3 days.

Rice, Black Bean and Avocado Bowl

Rice, Black Bean and Avocado Bowl with Sweet Chili Mustard Sauce

Servings 6 servings

Author Brandi Doming

Ingredients

For the rice

    4 cups water

    2 cups (360g) slow-cooking jasmine brown rice

    1 cup 240 g tomato puree/sauce (not tomato paste) ( mine has salt added)

    1 tablespoon regular American salt-free chili powder

    1 1/4 teaspoons fine salt

FOR THE BEANS

    two 15 oz cans low-sodium black beans, drained & rinsed

    2 teaspoons regular chili powder

    1/2 teaspoon fine sea salt

SWEET CHILI MUSTARD SAUCE

    1/2 cup (120g) regular yellow wet mustard

    1/4 cup (80g) pure maple syrup

    2 tablespoons regular chili powder

    1-2 tablespoons water

    1 medium avocado, chopped

    1 cup tomatoes

Instructions

    Rinse the rice with cold water for about a minute. This will help to prevent too sticky of rice. Then combine all of the "rice" ingredients into a medium pot and bring to a boil. Once boiling, immediately turn it to the lowest heat, cover and cook for 35-40 minutes until tender and all the liquid is gone. Remove from the heat, cover and steam for just 5 minutes (set your timer). Fluff with a fork and leave the lid off.

    When the rice is almost done cooking, prepare the beans by combining the "beans" ingredients and heat either over the stove or microwave.

    Add the "sauce" ingredients to a small bowl and whisk well until smooth. It will thicken best using a whisk. Add as much water to desired taste/consistency. 

    Assemble into serving bowls, layering with the rice, beans, avocado and tomatoes. Drizzle with lots of sweet chili mustard sauce and toss to coat everything.

Vegan Cabbage Rolls with Lentils & Brown Rice

Vegan Cabbage Rolls with Lentils & Brown Rice

INGREDIENTS

1 head Savoy cabbage steamed

1 cup brown rice cooked

1 cup lentils cooked

2 large tomatoes diced

1 stalk celery sliced

1 (227g) package mushroom sliced

1 large onion chopped

5 cloves garlic minced

1 (650mL) jar tomato sauce

1/8 tsp salt

1/4 tsp pepper

INSTRUCTIONS

Cook the rice according to the package, but leave just undercooked.

Cook the lentils according to the package, also a little undercooked.

Add the diced tomatoes, sliced celery and mushrooms to a large mixing bowl.

Next, heat medium frying pan over low-medium heat. When hot, add chopped onions and minced garlic. Cook for 5-10 minutes until onions are transparent, stirring occasionally.

Quinoa (or Brown Rice) and Black Beans

Quinoa (or Brown Rice) and Black Beans 

Ingredients

    1 onion, chopped

    3 cloves garlic, chopped

    3/4 cup quinoa

    1 1/2 cups broth

    3 teaspoon ground cumin

    1/2 teaspoon cayenne pepper OR chili powder

    Salt and ground black pepper to taste

    2 cans (Or 3 cups frozen) corn kernels

    2 cans black beans, rinsed and drained

    1/2 cup chopped fresh cilantro

    Lime juice to taste. (I use one lime or one tbls lime juice from the bottle)

Directions

1.  Heat in saucepan over medium heat; onion and quinoa (or brown rice) about 10 minutes. add garlic until lightly browned.

2.  Cover with chicken broth; season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.

    Stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro and Lime juice to taste.