8 to 10 portions
1.2kg Kumara, cut into 1-inch cubes and cooked till just done. (Can use Potatoes as well)
1 tsp salt to taste (black salt preferred)
1 bunch green onions (white and green parts), finely chopped
1/2 cup diced red onion
1 cup diced red bell pepper
1 cup diced celery (about 4 large ribs)- can use some leaves too
1 cup seeded, and diced cucumber
1 bunch flat-leaf parsley, finely chopped
1/4 cup water
1/4 cup extra-virgin olive oil
1 cup raw unsalted cashews, soaked for 30 min in hot water
1/4 cup raw cauliflower florets
3 Tbsp fresh lemon juice
1 tsp coconut sugar / maple syrup (or other sweetener)
2 tsp apple cider vinegar
1/2 tsp teaspoon salt ( can use Black salt for the egg like taste of Sulphur)
2- 3 Tbsp mustard paste to taste (optional)- Mixture of stone-ground mustard, honey mustard, American mustard, Colemans mustard powder…
Cook the potatoes and keep aside to cool
Chop all the rest of the salad ingredients and keep aside.
Add all the ingredients for the dressing into a blender and make into a smooth thick paste. May have to adjust salt, sweetness and tartness as desired.
Transfer potatoes into a large bowl and some sprinkle salt then fold in the dressing.
Now add the chopped veges and gently fold in.
BROWN RICE IN COCONUT MILK
2 cups brown Basmati rice from Indian shops DAAWAT brand is best)
2 Tbs sunflower oil
2 tsp Himalayan Salt
1 1/2 tsp cumin seeds (Shahi Jeera is another option gives a richer flavour)
3-inch cinnamon stick
2 bay leaves
2 star anise
1 tsp nutmeg skin or mace/Javitri (dried skin like strands are sold- take about 5 strands of 2 cms length)
1 large red onion, finely chopped
2 tsp coconut sugar or maple syrup (optional)
3 cups liquid to boil the rice in – 400 ml can of coconut milk (not cream) + hot water
1 cup frozen green peas
2 Tbs chopped fresh coriander leaves
Soak rice in warm water for about 2 hours.
Rinse rice again.
Heat oil in a flat bottomed pan, add all whole spices, sauté till aroma arises
Add chopped onions and salt.
Sauté for 3 to 4 minutes till becomes translucent or light pink, do not let it turn brown.
Add the liquid along with sweetener and bring it to boil
Add green peas to this and bring to boil again on high heat
Add drained soaked rice to this boiling mixture.
Cover with a tight lid and cook on high for 5 minutes if using an induction stove top, or on medium high if using gas stove for 5 min.
After 5 minutes decrease the heat to low to simmer for another 5 minute before removing from stove
With the lid still on. let the pan rest for another 5 min.
After a total of 15 minutes of cooking, remove the lid. It will be ready to serve.
NOTE: Do NOT remove the lid at any time in the 15 minutes’ process of cooking the rice.
This presentation was given as part of the Live Well series held at Masterton Seventh-day Adventist Church in New Zealand. Feel free to contact us for more information.