Wednesday, April 13, 2011

How to cook brown rice

Anyone who's interested in maintaining good health - and most people who practise yoga are - is usually also interested in eating well. I found the following simple and delicious brown rice recipe on the blog Chemo Chic - many thanks to the author, Jessica Jones, for granting permission for us to reproduce it here. Jessica discovered the joys of brown rice while undergoing treatment for breast cancer. She had previously 'hated brown rice all my life. That is, until I learned how to cook it properly. Now I love brown rice. I could eat it every day.'

Jessica's book The Elegant Art of Falling Apart will be published later this year by Hachette Australia. - Sophie


How to cook brown rice:

Use everything organic, if possible.

Ingredients:
Half a cup of short grain brown rice.
One cup of water
A handful of sesame seeds
A sprinkling of Umeboshi plum vinegar (from Japanese shops or good health food shops)

Put the rice and the water in a small pan with the lid on. Bring it to the boil then turn the flame right down and leave it to simmer for 25 minutes. Do not take the lid off.

Meanwhile, dry roast the sesame seeds in a frying pan over a low flame. Stir or shake them constantly until they are golden brown because they can burn in a flash.

After 20 minutes or so, check the rice to see if it has absorbed all the water. The rice should be soft but a bit chewy, not mushy. If it is still wet, put the lid back on and leave it for another 5 minutes. Once all the water is absorbed, turn the flame off and let the rice sit with the lid on for another 5 minutes or so. Then stir in the sesame seeds and add a splash of the vinegar.

Monday, April 4, 2011

Nicolette's raw raspberry 'cheesecake'

Recently some of the MYCO teachers gathered for dinner. We were all in raptures when Nicolette gave us the following raw raspberry (or strawberry, if you prefer) 'cheesecake' for dessert. So we thought we'd share it with you ...


For the crust
2 cups of macadamia nuts
4 - 6 dates pitted
1/4 cup of shredded coconut

1. Sprinkle dried coconut onto the bottom of 8 or 9 inch dish / pan.
2. In a blender combine nuts and date. press this mixture onto the coconut in the pan.


For the 'cheese'
3 cups of cashews soaked for at lease 1 hour
3/4 cup of fresh squeezed lemon juice
3/4 cup of honey
3/4 cup coconut oil
1tbsp vanilla extract
pinch of salt

3. In blender mix ingredients until smooth.
4. Pour mixture onto crust.
5. Place in freezer until firm.


For raspberry sauce
2 cups raspberries (or strawberries)
4 to 6 dates

Blend together and pour over frozen cake.

I often halve the recipe as it uses so many nuts and make a little cake that fits really well into a 21 cm x 15 cm Pirex dish.