Mushroom Curry Rice

Due to the fact that I have not yet bought a gas can for my stove top, I have recently been faced with the prospect of cooking things only IN the oven....  in answer to the question of "what is for dinner, and involves something other than salad or potato chips?", BEHOLD my glorious masterpiece of flavor.  Who could have imagined how easy it was to cook rice in the oven?!.....  

I love portobello mushrooms, and they are ever so delicious with root-vegetable accompaniment like potatoes and jerusalem artichokes (which bear no resemblance to regular artichokes, but actually taste similar when cooked).  A handful of added golden raisins is excitingly weird (in a tasty way).  Powdered madras curry and cloves make this a winter dish that will warm you up from inside out.  A very satisfying rice dish, which I serve smothered in Tehina and Amba sauce, naturally.

Mushroom Curry Rice

טעים החרה הזה.

3 med white potatoes, peeled and chopped roughly
2-3 med pieces jlem artichoke, peeled and chopped roughly
2 med portobello mushrooms, diced
3 cloves garlic, minced
1/2 cup golden raisins

place all above ingredients into a large baking dish with a lid.

season with:
1 tsp ground cloves
2 tbsp madras curry
1 tsp himalayan salt
2 tbsp Flaxseed oil
1 tbsp Braggs liquid aminos

I added 1 1/2 cups of rice and 3 3/4 cups of water.  I find that the 1:2.5 ratio of rice to water works best.  But perhaps you have experimented for yourself and come to other conclusions based on experience...

Cook at 165 celsius / 325 fahrenheit
For approximately 1 hour and 10 minutes to 1 hour and 20 minutes.
I like slow~cooking things:}
enjoy!

best friends fo~eva

Crispy Celery Salad

This salad works great as a Tehina transportation element.

This combination of chopped veggies and mild dressing makes for a very serene salad.  Avocado and flaxseed oil give it body, with enough salt to enhance the subtle flavors of the light greens.  I like to mix the salad by hand after I add the Avocado, to distribute it properly.  As you may have noticed if you read my blog, I tend to put at least 2 cloves of raw garlic into every salad.  I'm a garlic fanatic, feel free to adjust to your taste.

Crispy Celery Salad

(serves 3~4)

4 celery stalks w/o leaves, chopped
2 cucumbers, chopped
1 inch of white cabbage head, chopped
1/3 head fennel, chopped
1 c. Radish sprouts, cut with kitchen shears
2 cloves garlic minced

1/2 med Avocado, cubed
2 tbsp flaxseed oil
1 tsp himalayan salt
juice of 1/2 lemon

mix and enjoy!

Green Garlic Pesto Salad

Unique and delicious, I ate this green, garlic-y salad for breakfast this morning, because I'm fighting a cold...  If you're not accustomed to raw garlic, use half a clove, minced, instead of 2.  Adding a small handful of sunny golden raisins (which contain vitamin C) to this salad will improve absorption of the iron in the kale. Vitamineral Green is a powdered greens supplement, one of the wonderfully potent products of HealthForce.  I love their supplements, but you can use any powdered greens or leave out that ingredient. Chlorophyll adds magnesium and dyes the salad a keen green color with thrilling results for the vegetable-deprived...  mmm.... garlic-y gooodness.

Green Garlic Pesto Salad, topped with golden raisins

Green Garlic Pesto Salad

(serves 1 ~ multiply as needed)

4 white mushrooms, diced
3 large leaves kale, chopped, sprinkle with some himalayan salt
2 cloves garlic, minced

1/2 lemon, juiced
1 tbsp extra virgin olive oil
1 tsp pesto
1 tsp braggs
1 tsp Vitamineral green (or other powdered greens)
1/2 tsp Chlorophyll

Mix in dressing toppings and sprinkle with 1/4 c. golden raisins.

Yeah, that's right, I'm a shill for the man... Dr. Sheridan

Mushroom Salad

A salad in three parts:

Salad:

combine the following fresh vegetables in a large bowl:
1 cucumber, chopped
2 cups lettucey leaves (romaine or spinach are preferable), chopped
2 cups sunflower sprouts, chopped
1 inch slice from a purple cabbage head, chopped
3 cloves fresh garlic, minced
5~6 kalamata olives, cut small
Sprinkle with Himalayan salt and lemon juice

Dressing:

For dressing, I used Tehina. From a package. Which i bought at the supermarket here in Israel. So that was a shortcut. :}

Mushrooms:

Take some large mushrooms, which you hopefully bought at a grocery (as opposed to finding them in the woods of Siberia, because this will then become a whole other sort of salad experience), wash and place stem up in a pan suitable for baking.

Pour on some flaxseed oil, Braggs liquid aminos and Himalayan salt, (specific measurements are not given because it depends on the size of the mushroom), which will drip into the mushrooms corregated insides and keep it moist as it cooks for about 45 minutes at 325°.  Slice and add to the salad.

Mix salad, dressing and mushrooms and enjoy!