“Brown rice is too hard on my stomach” stated my mom. She had just arrived on a visit from overseas. When she found out I had made the switch she kept opening all my grain containers to look for even a few last remnants of white rice she could cook for herself. How can anyone decide how something is before even trying it out was my confused reaction. So she tried it out and was pleasantly surprised.
What if you could lower cholesterol, reduce heart disease and insulin spikes with this brown substitute for your regular weight?
Dear reader, Wait till you see the research I’m going to reveal to you. I have just the right data points for you. I put it all together in a comparative chart form for you to read and make up your mind.
That was data but we are humans not machines. While this data is impressive, are you going to be able to eat it is a fundamental question my punjabi friends would say.
For your eating pleasure then, here is lemon ginger brown rice that I made for my park yoga participants.
|1 cup brown rice
1/2 tsp freshly squeezed lemon juice
1 tbsp split yellow peas
1 tbsp sunflower seeds
½ tsp fresh minced ginger
½ tsp turmeric powder
1/2 tsp mustard seeds
2 tsp curry leaf
1 dry red chili
1 tsp urad dal
Salt to taste
1 tbsp coconut oil
• Wash and rinse brown rice.
• Cook with 3 cups water till soft(please note the ratio will be different for different types of brown rice. (basmati will need less, short grain will take more). I used my pressure cooker. Set aside. Spread onto a large plate and fluff up the rice with a fork to allow it to cool quickly.
• In pan, heat oil. Add mustard seeds, urad dal. When they splutter add red chilli, curry leaves, ginger, sunflower seeds, split yellow peas, turmeric, hing and saute.
• Pour the spice mix onto the rice. Mix well.
• Squeeze in lemon juice. Add salt to taste.
apsara touch – did you notice sunflower seeds. that was my innovation 🙂 typically lemon rice uses roasted peanuts, but to make this recipe nut free, I decided to roast sunflower seeds instead. hope you like the idea!
Lemon ginger brown rice is ready!
My yoga in the park participants loved both the yoga + tasty vegan brunch. Weather forecast called for rain, so I switched parks to one with a beautiful gazebo.
Nothing like doing yoga in the park with light rain on the gazebo roof, all of us sheltered from the rain yet able to feel the fresh air and listen to the neighbouring church bells.
Not only did participants love the meal, but also a homeless girl who was watching us. I served her a plate of food which she happily accepted. When we were about to leave, she
comes up to us holding this pretty pink peony. your whole house will smell sweet, she said, take it, it’s for you.. it was the last on the tree. What a sweet totally unexpected surprise. Sometimes I’m blown away. when I see those with the so-called least being able to give the most.
Now you know my new secret to a flatter belly. Ever since I made the switch to brown rice, I find I only need a handful to fill me up. With white I needed 2 handfuls. therefore the switch from white to brown is more than just healthy, it’s also a great way to conserve resources in the environment. Now who would say NO to that.
How about you? What has your experience been with brown rice? Have you done yoga in the park + tasty vegan brunch yet. I’ll be doing one last one & then break for the summer. If you have yet to try out my park yoga, don’t miss this one.. its going to be a spectacular midsummer yoga in the park + tasty vegan brunch. 21 June is the summer solstice. Its the longest day of summer with 16 hours of predicted daylight. Come out & enjoy the energy of the sun on this special day, with me if you are in the greater toronto area. Here’s where you can sign up..