Tag Archive: brown rice


  • 1/2 avocado
  • Squeeze of fresh lemon juice
  • 1/2 cup brown rice uncooked
  • 1/4 can black beans
  • pinch of ground cumin
  • himalayan sea salt to taste
  • black pepper to taste


  • Cook brown rice until soft and tender
  • Rinse black beans under water
  • In a small sauce pan, heat black beans on low heat and add cumin, salt, black pepper and squeeze of lemon
  • Mash beans with a fork
  • Add brown rice (about 1/2 a cup cooked) and mash with fork
  • Mash avocado, add a small amount of lemon juice and add this to brown rice and black beans
  • Mix well

Recommended for toddlers 1 and older


  • 3 tbsp red lentils
  • 2 tbsp brown rice
  • 1/2 tsp extra virgin olive oil
  • 1/2 cup water
  • 1/4 tsp tumeric
  • himalayan sea salt to taste


  • Wash brown rice and red lentils until water is clear
  • Boil with water, once water comes to a boil, reduce to a simmer and cook until rice is cooked and tender
  • Add tumeric, himalayan sea salt and olive oil and mix well

Asian Rice Salad

I am posting this recipe now (it is on the dinner menu for tomorrow night) because the mung beans in this recipe take 8-12 hours to sprout.  Picture to follow – I’m sprouting my seeds!

Sprouting Method:

  • In a bowl, wash 1/2 a cup of mung beans until water is clear
  • Soak washed mung beans in about 2 cups of warm water
  • Soak for 24-72 hours
  • Drain thoroughly once mung beans are sprouted
  • If seeds are hard, then it may take even longer to sprout


  •  2 cloves garlic minced
  • 1 two inch piece ginger, peeled and grated
  • 3 tablespoons sesame oil
  • 1/4 cup rice vinegar
  • 1/4 tsp raw honey
  • 2 tablespoons soy sauce or bragg’s liquid amino’s (soy sauce substitute)
  • 1 large carrot, shredded
  • 2 stalks celery, thinly sliced
  • 2 cups snow peas, thinly sliced
  • 2 tsp coconut oil
  • 2 cups cooked brown rice
  • 1 bunch scallions, thinly sliced
  • 1/4 head iceberg lettuce, shredded
  • 1/2 cup mung bean seeds -see above for sprouting method
  • 1/2 cup rice noodles
  • chopped peanuts (optional)


  • Whisk the garlic, ginger, sesame oil, vinegar, soy sauce and honey in a large bowl to make the dressing
  • Add the carrot, celery and snow peas to dressing and toss
  • Heat a large skillet over  medium to high heat and add coconut oil
  • Stir fry the cooked rice until toasted, about 2 minutes
  • Remove from the heat and let cool
  • Add the rice and scallions to vegetable mixture and toss
  • Divide among bowls and top with the lettuce, sprouts, cooked rice noodles and peanuts.

Variation – for those who eat seafood, you can add shrimp to this dish.  Just marinate the shrimp in a small amount of the dressing and then saute it and add to rice.

Serves 4-6

Prep time and cook time (excluding sprouting time for mung beans): 30-45 min

Tempeh is a fermented soy product. Its a high in protein and a good vegetarian substitute for meat.


  • 1/2 package brown rice pasta (we buy ours from Trader Joe’s)
  • 8-10 baby bella mushrooms quartered
  • 1 yellow onion diced
  • 2 cups baby spinach chopped
  • 2 cups pureed tomatoes
  • 2 tbsp chopped basil
  • 3 cloves garlic pressed
  • 2 tbsp coconut oil
  • 1 package tempeh (optional – see picture below)
  • 1/2 tsp ground black pepper
  • 1/2 tsp italian seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp red chili flakes
  • 2 tbsp balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • sea salt to taste



  • In medium sauce pan heat coconut oil on low-medium heat
  • Saute onions covered with lid until translucent
  • Add tempeh (separate into small chunks) – saute for 3-5 minutes
  • Add mushrooms – saute for another 3-5 minutes
  • Add garlic, black pepper, garlic powder, chili flakes, italian seasoning and sea salt
  • Add tomato puree and balsamic vinegar
  • Simmer on low heat for 15 minutes

Putting everything together

  • In another stock pot – boil brown rice pasta as directed on package
  • Once its cooked, drain water and add to sauce above on very low heat
  • Add spinach and basil – cook for additional 3 minutes
  • Turn heat off and drizzle with extra virgin olive oil and Serve!