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July 1

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Grain Bowl with Vegetables and Carrot Ginger Dressing


Can be made with any type of grain as a base. We will use a mixture of white and black rice and quinoa. The quinoa will be cooked separately from the rice. White rice will need 1 cup water to 1 cup dry rice. Black rice will need 2 cups water to 1 cup dry rice.

Salted Raw Vegetables

Chop greens and dice vegetables like squash and eggplant

Chopped kale, Swiss chard, cabbage, summer squash, eggplant

Cooked Vegetables

Pan-seared carrots, sweet potatoes

Chopped broccoli florets or cauliflower

Follow recipe for pan-seared carrots and after removing them from the pan. For other vegetables besides carrots, watch the water to see if you need to add more for it to be tender.

Pickled Vegetables

Use a mixture of 1 cup water, 1 cup vinegar, ½ cup sugar and 1-3 teas. salt to taste. Heat until sugar dissolves. Cool and then add Carrots cut into matchsticks, grated or thinly sliced cucumbers, sliced onions. You can also add sliced hot or sweet peppers to the mix.

Tofu- Can Also Add Any Other Protein. Grilled Meats Work Well

Use Extra Firm tofu. Drain water from package and dry off with paper towel. Cut into ¾ cubes and lightly coat with salt. Heat oil in a nonstick skillet. Make sure the whole bottom of the pan is coated generously with oil. When oil is hot, gently add tofu and cook until it browns. Turn carefully to brown other side. When tofu is done, remove to a paper towel on a plate to drain. Toss in some of the dressing.


Add grain to a bowl with raw vegetables on top. Add cooked vegetables, tofu and dressing. For crunch chopped nuts or seeds can be added.

These vegetables and the dressing can be swapped for others so be creative and dry different combos.