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Recipe (Day 1)

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Long Grain Red & Brown Rice

(Serves 2)

1 C Long Grain Red & Brown Rice
2 C Filtered Water
1 pinch Sea Salt

  1. 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.
  2. Add filtered water to rice.
  3. Add sea salt.
  4. Bring to gentle boil uncovered (the water bubbles should be forming but not fully boiling).
  5. Cover with tight fitting lid and simmer on low heat for 30 minutes.
  6. Turn off flame and let sit for 5 minutes.
  7. Uncover and gently mix the rice with wooden spatula.

Serve with Gomashio (sesame seeds and sea salt condiment).

Black Beans with Quick Sautéed Veggies

(Serves 2)

1 can Eden Black Beans (already prepared, or make your own)
1 C Total Veggies: Carrots, Onion and Corn (carrots and onion cut into small pieces)
1 Tbs. Light Sesame Oil
½ tsp. Sea Salt
½ tsp. Italian Seasoning (mix)
1 tsp. Cilantro (chopped for garnish)

  1. Drain beans of liquid and set aside (or make your own Black Beans: 1C Black Beans and 2C Filtered Water cooked for approximately 1-1 ½ hour).
  2. Heat the oil in a stainless steel skillet on a medium flame (make sure the oil doesn’t burn).
  3. Sauté veggies for about 8-10 minutes adding 1 pinch of sea salt some 5 minutes into cooking to bring out flavors. Stir frequently. Veggies should be crisp but cooked. Do not overcook.   
  4. Season with sea salt and Italian seasoning and cook for another 2-3 minutes.
  5. Serve with fresh cilantro as garnish on top.

Quick Boiled Baby Bok Choy

(Serves 2)

6-8 Baby Bok Choy
4 C Filtered Water
½ tsp. Umeboshi Vinegar
½ tsp. Brown Rice Vinegar

  1. Wash baby bok choy thoroughly without tearing apart leaves.
  2. Bring approx. 4 C of filtered water to rapid boil in a stainless steel pot (with a light bottom).
  3. Add baby bok choy and boil for 30 seconds.
  4. Let baby bok choy cool and season with a mix of umeboshi vinegar and rice vinegar.

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