Long Grain Brown Rice
(Serves 2)
1 C Long Grain Brown Rice
2 C Filtered Water
1 pinch Sea Salt
- Rinse rice a few times in a stainless steel pot (with tight fitting lid) and until the water is clear. Use strainer to drain rice from any excess water.
- Add filtered water to rice.
- Add sea salt.
- Bring to gentle boil uncovered (the water bubbles should be forming but not fully boiling).
- Cover with tight fitting lid and simmer on low heat for 35 minutes.
- Turn off flame and let sit for 5 minutes.
- Uncover and gently mix the rice with wooden spatula.
- Serve with Gomashio (sesame seeds and sea salt condiment).
Kidney Beans
(Serves 2)
1C Kidney Beans (soaked)
1″ Kombu (soaked)
2C Filtered Water
1C Vegetables: carrots, onion, and corn.
1 tsp. Light Sesame Oil
½ tsp. Sea Salt
1 tsp. Italian Seasoning
- Wash and soak kidney beans with kombu overnight. Discard soaking water in the morning.
- Add fresh water and bring to a gentle boil uncovered (the water bubbles should be forming but not fully boiling).
- Cover with tight fitting lid and simmer on low heat for approximately 1 hour.
- Sauté vegetables in sesame oil for 8-10 minutes. Season with sea salt and Italian Seasoning.
- Add sautéed veggies to the cooked beans and mix well.
- Season with additional ½ tsp. sea salt and simmer for another 2-3 minutes.
Mixed Green Salad with Carrots and Daikon
(Serves 2)
3 C Mixed Greens (wash well and strain)
1 C Romaine Lettuce (wash well, cut in smaller pieces)
3 Persian Cucumbers (smaller, sliced thicker for crunchiness)
1 Roma Tomato (sliced in ½ moons)
½ Red Onion (thinly sliced in ½ moons)
½ C Carrots (grated)
½ C Daikon (grated)
½ tsp. Sea Salt
1 Tbs. Olive Oil
1 Tbs. Balsamic Vinegar
1 tsp. Umeboshi Vinegar
- Put mixed greens in a large mixing bowl.
- Add chopped romaine lettuce.
- Add sliced cucumbers.
- Add sliced red onion.
- Add sliced Roma tomato
- Grate daikon and carrots and add to the mixing bowl.
- Add sea salt, balsamic vinegar, olive oil and umeboshi vinegar.
- Mix well and serve.
- Best when all eaten the same day.
Baby Kale with Garlic
(Serves 2)
2C Baby Kale
1 clove Garlic (finely chopped)
½ Tbs. Sesame Oil
½ tsp. Sea Salt
5-10 drops Ginger Juice (freshly grated then squeezed)
5 drops Fresh Squeezed Lemon (optional)
- Cut baby kale stems from leaves (optional) and blanche in hot water for 15 seconds. Strain well.
- Heat sesame oil in a wok and sauté garlic for approximately 1 minute.
- Add blanched baby kale and sauté for another minute.
- Season with sea salt, ginger juice and lemon juice (optional).