Rice in Curry Sauce

1/2 cup basmati or brown rice
1/2 C Green Mung Beans (also known as Chinese Bean Sprouts), soaked overnight or sprouted
1 clove garlic grated or minced (or mashed with a mortar and pestle)
1/2 small onion, chopped in fine bits
Extra virgin olive oil (EVOO)
1 T curry powder
1 lb. carrots
1/2 small beet
1 stalk celery
1/4 C flax seed, soaked overnight


1. Soak rice in a large bowl of water overnight (at least 12 hours). Drain. Mix in chopped mung beans and place in bowl for flavors to "meld" together.

2. In a small glass or ceramic bowl place onion and garlic. Drizzle olive oil just to over and let soak.

3. In a separate glass or ceramic bowl mix curry powder with just enough olive oil to make into a paste.

4. To make the curry sauce, juice the beet, carrots, celery and flax seed. Add curry paste from step 3 to juice and mix well. Pour curry sauce into a serving bowl.

To serve take an empty bowl and place some rice in the center. Spoon some onion/garlic mixture on one side and spoon some curry sauce on the other. As you eat the rice you can decide how much of each flavor you want - you can enjoy 3 different flavors (each one separately and one "together" flavor).


Take time to enjoy the flavors. It would be especially interesting to serve the sauces from small oriental bowls and the rice in a larger bowl.

Makes 1 serving. Multiply recipe according to the number of servings you wish.

Variations:

If you have other seasoning greens that you would like to add, chop in small pieces and stir together with the onion and garlic in step 2.

The flax seed is used as a thickening agent. You could substitute Ipomoea aquatica, amaranth leaves or Malabar spinach. Any of these may be marketed as "Chinese Spinach".

Homemade Corn Chips

I grew up in northern Illinois and not only were there corn fields everywhere, we grew sweet corn in a full acre of our garden. When I went to college at Northern Illinois University, I was surrounded by Dekalb Ag cornfields. I enjoy corn so much there have been many times I chose to have nothing but corn to eat for a meal. Unfortunately I live in Florida now and the fresh sweet corn here is akin what we used to feed animals - and not very tasty. I guess you could say that I was spoiled by the "good stuff". A sub-tropical climate isn't very conducive for producing very good sweet corn!

I'm not a big fan of snacks, but these are tasty and easy to make. I usually have the large food-service size cans on hand, but these probably taste a little better when you are using fresh or frozen corn.

4 c. sweet corn kernels
1/2 t. garlic powder

Chop corn in food processor until finely chopped. Add garlic powder (and other ingredients if you wish) and process until well combined.

Spread about 1/8" thick on dehydrator tray. If you wish, you can sprinkle small amount of sea salt over mixture. Score in small rectangular pieces (or preferred shape).

Dehydrate about 5 hours, or to desired crispness. Store in an air tight container.

Options to add to mixture:

• 1 teaspoon tomato powder
• 1 t chili powder
• 1 T fresh lime juice

These also make a great option to serve with soup instead of using crackers.

Note: If you are using frozen corn, make sure that it is thawed and well-drained.

I will post a recipe here later using cornmeal, but this is a fresher, living foods version.

Orange Jicama Salad

Just made this for a Whole Foods Meetup I went to last night. It appears that it was liked by all (except the person who didn't like cilantro).

Dressing
3 cloves garlic
1/2 t sea salt
Juice from 2 limes
6 T extra virgin olive oil
1/2 t dehydrated cane juice
1/2 t cracked pepper
1 small onion, minced

8 naval oranges
1 lb jicama
1/2 c packed cilantro
1/2 c sliced feta cheese or fresh goat's cheese
1/3 c sunflower seeds

Mince the garlic and mash with the salt. Whisk together rest of dressing ingredients. Let sit for at least 1 hr at room temperature to allow onion to take on flavor of ingredients.

Cut oranges to make "chunks" of orange pieces (no pith). Cut jicama into small "matchbook" slices. Chill.

Just before serving place all salad ingredients in bowl, whisk dressing final time and toss together.