Above is a link to a chart for the levels of arsenic in rice. It also says, "Change the way you cook rice. You may be able to cut your exposure to inorganic arsenic in rice by rinsing raw rice thoroughly before cooking, using a ratio of 6 cups water to 1 cup rice for cooking and draining the excess water afterward. That is a traditional method of cooking rice in Asia. The modern technique of cooking rice in water that is entirely absorbed by the grains has been promoted because it allows rice to retain more of its vitamins and other nutrients. But even though you may sacrifice some of rice's nutritional value, research has shown that rinsing and using more water removes about 30 percent of the rice's inorganic arsenic content."
Tuesday, September 25, 2012
I used Gluten Free Corn noodles--
this was very creamy and a refreshing change. It would also be good with salmon if you eat fish. I found the recipe here: http://ohsheglows.com/2011/01/31/15-minute-creamy-avocado-pasta/ Here is what this blog says:
Yield: Serves 2
- 1 medium sized ripe Avocado, pitted
- 1/2 lemon, juiced + lemon zest to garnish
- 1-3 garlic cloves, to taste (I used 3 and it was super garlicky, but if you are not a big fan of garlic use 1 clove)
- 1/2 tsp kosher salt, or to taste
- ~1/4 cup Fresh Basil, (probably optional)
- 2 tbsp extra virgin olive oil
- 2 servings/6 oz of your choice of pasta (I used 3oz of spelt and 3 oz of Kamut spaghetti)
- Freshly ground black pepper, to taste
1. Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.
2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.
3. When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper. Serve immediately. Makes 2 servings.
Please note: This dish does not reheat well due to the avocado in the sauce. Please serve immediately.
I found this at the link below--it is a nice soup. She did it in a pressure cooker and you can go to her link to find out how to do it. I just put it in a pot and cooked it until done---about 25-30 minutes
Soup Ingredients: http://www.savvyvegetarian.
com/vegetarian-recipes/ cauliflower-cannellini-bean- soup.php#
- 1 1/2 cups cooked cannellini or Navy beans (1 can)
- 4 c water or bean cooking liquid
- 1 bay leaf
- 1 unsalted vegetable bouillon cube (I used two of the Rapunzel brand)
- 1 Tbsp olive oil
- 2 cloves fresh garlic, peeled, stemmed and minced (I used jarred --as I was out)
- 2 cups chopped cauliflower (1 small head)
- 2 stalks celery, trimmed and sliced thin
- 2 small carrots, peeled and sliced thin
- 1 tsp dried basil leaf
- 1/2 tsp dried thyme leaf
- 1/2 cup unsalted crushed tomatoes OR 2 Tbsp tomato paste
- Salt and fresh ground pepper to taste
- 2 Tbsp minced fresh parsley or basil leaves
I just put everything in a pot except for the parsley. Cooked about 30 minutes or until veggies are done added
parsley and served. Good with a little parmigiana too.