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Delish Dishes

Weekly Recipes
 
Alicia’s Soft Rice Porridge

Alicia’s Soft Rice Porridge

Serves 1

Ingredients: (use organic)

2 cups leftover rice
4 dried apricots (or any dried fruit you like), chopped
Toasted sunflower seeds
1/3 umeboshi plum, pit removed and cut into little pieces
chopped fresh parsley

Directions:

Place the rice, 2 cups of water and the apricots into a saucepan. Bring to a boil, cover and simmer (on a flame deflector if you have one) for 15 minutes. Remove from the heat and pour into a bowl. Top with the seeds, plum and parsley. Good Morning!

Variation: Skip the apricots and add ½ diced onion and 1 small carrot, also diced. Simmer as usual and add 1 teaspoon diluted miso during the last 3 minutes of cooking. Garnish with scallions, torn nori and the toasted seeds.

Recipe courtesy of Alicia Silverstone—actress, health advocate and author of #1 New York Times bestseller The Kind Diet

 
Watercress, Beet and Heirloom Tomato Salad

Watercress, Beet and Heirloom Tomato Salad

Serves 1

Ingredients: (use organic)

2 medium beets
1 bunch watercress, tough stems removed
1 tomato, preferably an heirloom variety, cut into bite-size pieces
1 Tablespoon olive oil
Juice of 1 lemon
Fine sea salt
Freshly ground black pepper

Directions:

Preheat the oven to 425°. Wrap the beets in foil, and roast for 40 to 60 minutes or until you can pierce them easily with a skewer. Allow the beets to cool a bit, then slip off the skins and slice the beets into quarters from root to stem. (If beets are small, just halve them.) Combine beets, watercress and tomato in a salad bowl. Mix the olive oil and lemon juice together, and pour over the salad; mix well. Add a couple of pinches of salt and a little pepper to taste. Toss again, and serve.

Recipe courtesy of Alicia Silverstone—actress, health advocate and author of #1 New York Times bestseller The Kind Diet

 
Moroccan Couscous with Saffron

Moroccan Couscous with Saffron

Ingredients: (use organic)

2 cups peeled butternut squash, cut into ¼” to ½” cubes
2 cups yellow onion, large dice
1½ cups carrots, cut into ¼” to ½” cubes
1½ cups zucchini, cut into ¾” cubes
2 Tablespoons extra virgin olive oil
Fine sea salt
1½ teaspoons freshly ground black pepper
1½ cups vegetable broth
2 Tablespoons earth balance® butter
¼ teaspoon ground cumin
½ teaspoon saffron threads
1½ cups whole wheat couscous
2 scallions, white and green parts, chopped

Directions:

Preheat oven to 375°. Place the squash, onion, carrots and zucchini on a baking sheet and toss with the olive oil, 1 teaspoon salt and 1 teaspoon pepper. Roast for 25 to 30 minutes, turning once with a spatula about midway through. While the vegetables roast, bring the vegetable broth to a boil in a saucepan. Remove the pan from the heat and stir in the butter, remaining ½ teaspoon pepper, cumin, saffron and salt to taste. Cover the pan and steep for 15 minutes. Scrape the roasted vegetables and their juices into a large bowl and add the couscous. Bring the vegetable broth back to a boil, and pour over the couscous mixture all at once. Cover tightly with a plate and allow to stand for 15 minutes. Add the scallions, toss the couscous and vegetables with a fork, and serve.

Recipe courtesy of Alicia Silverstone—actress, health advocate and author of #1 New York Times bestseller The Kind Diet

 

This information is intended for educational and informational purposes only. It should not be used in place of an individual consultation or examination or replace the advice of your health care professional and should not be relied upon to determine diagnosis or course of treatment.


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