Extraordinary Health Magazine Extraordinary Health Vol 21 | Page 41

Alicia’s Soft Rice Porridge
Serves 1

INGREDIENTS:
2 cups leftover rice
4 dried apricots (or any dried fruit you like),
chopped
Toasted sunflower seeds
1
/ umeboshi plum, pit removed and cut
3
into little pieces
Chopped fresh parsley
DIRECTIONS:
Place the rice, 2 cups of water and the apricots into
a saucepan. Bring to a boil, cover and simmer (on
a flame deflector if you have one) for 15 minutes.
Remove from the heat and pour into a bowl. Top
with the seeds, plum and parsley. Good morning!
Variation: Skip the apricots and add diced onion
and 1 small carrot, also diced. Simmer as usual
and add 1 teaspoon diluted miso during the last
3 minutes of cooking. Garnish with scallions, torn
nori and the toasted seeds.

Watercress, Beet and Heirloom Tomato Salad
Serves 1

INGREDIENTS:
2 medium beets
1 bunch watercress, tough stems removed
1 tomato, preferably an heirloom variety,
cut into bite-size pieces
1 Tablespoon olive oil
Juice of 1 lemon
Fine sea salt
Freshly ground black pepper
DIRECTIONS:
Preheat the oven to 425°. Wrap the beets in foil,
and roast for 40 to 60 minutes or until you can
pierce them easily with a skewer. Allow the beets
to cool a bit, then slip off the skins and slice the
beets into quarters from root to stem. (If beets
are small, just halve them.)
Combine beets, watercress and tomato in a salad
bowl. Mix the olive oil and lemon juice together,
and pour over the salad; mix well. Add a couple of
pinches of salt and a little pepper, to taste.
Toss again, and serve.