We all have our "go to" staples and mine is usually brown rice but, after taking a cooking class this past week with Amy Chaplin, I was reminded to switch it up. These simple ideas are taken from her class with a few of my own changes put in.
Forbidden rice or black rice is a yummy alternative. It has as many antioxidants as blueberries! With any rice we should soak it overnight, even brown rice, to remove the physic acid, which is a natural substance found in plant seeds that impairs the absorption of zinc, iron and calcium and may promote mineral deficiencies. Dried bean or legumes are so much tastier than canned ones. Some of you may say beans upset your digestion, well, the trick to making them more digestible is to soak them with a piece of Kombu (seaweed) which reduces the gas producing properties.
Black rice: soak overnight and rinse before cooking using 1 part rice to 2 parts water. Cook for close to an hour or until all water is absorbed with some Celtic sea salt.
Chick peas: soak overnight in water to cover plus at least an inch more. Add a strip of dried kombu and Celtic sea salt. Cook for an hour at least (or use a pressure cooker to cook 80% faster!)
Carrot dressing; In a good blender like a Blendtec or Vitamix,
6 small carrots cup up in 1" pieces
1.5 " peeled turmeric root
1" or more peeled ginger
2 tablespoons white miso paste or 1/2 tsp tamari
4 tbsp flax oil
3" piece fresh Spring onions
pinch of sea salt
fresh lemon juice
1/4 filtered water.
Put arugula, rice and chick peas on dish and add carrot dressing. Add almonds ( raw almonds soaked overnight) with toasted sesame seeds.