Tex-Mex Salad Recipe – Plant-based, Gluten-free

Nancy Addison — Sun, 07 Jul 2024 14:22:49 +0000

Sometimes I just feel like having something crunchy, salty, and savory! Growing up in Texas meant having a true appreciation for Mexican food and Tex-Mex food.

When I became a vegetarian, it became a little more challenging. Many chips, salsas, and beans have meat broth added to the food, so I started making my own beans and salsas.

This recipe can be vegetarian and gluten-free, depending on the choice of chips, and is highly nutritious, with a good amount of healthy protein.

When you look for whole-grain chips, remember that blue corn has 20 percent more protein and eight percent less starch than yellow corn. Colorful food is usually healthier than the less-colorful variety. There is a wonderful variety of healthier, sprouted, multi-grain chips today for you to choose from, including the brand Late July. (My favorites are the blue corn and the sweet potato tortilla chips.)

I make my beans and rice ahead of time and put the salad together when I am ready to serve it.

This is a good dish to serve to vegetarian guests. I also like to put this together and take it to work for lunch. Just don’t forget to take a fork!

Ingredients:

21⁄2–3 c. black beans, cooked (click here for the recipe)
21⁄2–3 c. whole-grain brown rice, cooked (Click here for the recipe)
1 head romaine lettuce or other leafy greens
1 bunch cilantro, chopped
1 tomato, chopped
1 pack whole-grain, organic tortilla chips

Directions:

1. You may want to assemble the salad on individual serving plates, so each serving has a beautiful presentation.

2. Have black beans and rice warm and ready; set aside.

3. Tear lettuce into small, bite-sized pieces and put in bowl.

4. Place rice on top of lettuce.

5. Add black beans.

6. Sprinkle cilantro and tomato on top.

7. Crumble tortilla chips over top.

Notes:

1. Use warm rice and beans.

2. Use this recipe as a guide. You can add sliced avocado, cucumber, and other vegetables you like to this salad.

Excerpt from “How To Be A Healthy Vegetarian”, Taco Salad, pages 233 -234. By Nancy Addison, also in audio.

Nancy’s 7 books on Amazon are also in Audio and some of them are in large print:
https://www.amazon.com/Nancy-Addison/e/B00E6K5KGY/ref=dp_byline_cont_pop_book_1
Nancy’s website is: https://www.organichealthylife.com
Please support Nancy’s work – Donate on venmo – @Nancy-Addison

Medical Disclaimer:

Information provided in this podcast, blog, article, video is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.
Do not use the information provided in this blog, audio podcast, article, video for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read in this email.

Information provided in this video or audio and the use of any products or services related to this video by you DOES NOT create a health counselor-client relationship between you and Nancy Addison, certified health counselor. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

The post Tex-Mex Salad Recipe – Plant-based, Gluten-free appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

Whole-Grain, Sprouted, Cooked Rice Recipe – Gluten-free

Nancy Addison — Wed, 03 Jul 2024 18:02:42 +0000

This is a delicious rice recipe that I make frequently. I start the recipe a day or two ahead of when I wish to serve the rice, because I sprout all my organic, whole-grain rice. Sprouting rice, grains, seeds, lentils, and beans removes the phytic acid. This removes the enzyme inhibitors and makes them more digestible. I add coconut oil, ghee, and mineral-rich salt to add more richness and flavor to a basic rice dish. This recipe yields approximately six 1-cup servings.

Ingredients:

2 c. whole, sprouted-grain brown basmati rice

4 c. non-chlorinated water

½ tsp. mineral-rich salt

1 T. extra virgin, pure coconut oil

1–2 T. ghee (optional)

Directions:

1. Use sprouted whole-grain rice or if your rice is not already sprouted, this is what to do.
Soak the rice for 12 to 16 hours or overnight in pure water to sprout it, then pour off the water and get fresh water to cook it in.

2. After soaking for 12 to 16 hours, you rinse the rice thoroughly in a small-weave sieve until water runs clear.
Set aside.

3. Bring water to a boil in a large pot. Add the sprouted rice, mineral-rich salt, coconut oil, and let boil for a couple of minutes while stirring.

4. Reduce heat to a simmer.

5. Cover pot tightly and do not disturb for 35 to 40 minutes. Do not stir.

6. When it looks as if all the water is absorbed, (a clear lid on the pot is helpful), the rice is ready.

7. Let rice sit in the pot (off the heat) for five minutes. Fluff rice with a fork.

8. Add ghee, if using, and stir gently.

9. Gently scoop out the rice and serve warm.

Notes:

A rice cooker is an easy way to make rice quickly and perfectly every time.
Long-grain rice is fluffier, whereas medium-grain is a little moister.

By Nancy Addison

Nancy’s 7 books on Amazon are also in Audio and some of them are in large print:
https://www.amazon.com/Nancy-Addison/e/B00E6K5KGY/ref=dp_byline_cont_pop_book_1
Nancy’s website is: https://www.organichealthylife.com
Support Nancy’s work – Donate on venmo – @Nancy-Addison

Medical Disclaimer:

Do not use the information provided in this blog, audio podcast, article, video for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read in this email.

The post Whole-Grain, Sprouted, Cooked Rice Recipe – Gluten-free appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

Rice – Organic Healthy Life – Nancy Addison – Nutrition

Tex-Mex Salad Recipe – Plant-based, Gluten-free

This recipe can be vegetarian and gluten-free, depending on the choice of chips, and is highly nutritious, with a good amount of healthy protein.

I make my beans and rice ahead of time and put the salad together when I am ready to serve it.

This is a good dish to serve to vegetarian guests. I also like to put this together and take it to work for lunch. Just don’t forget to take a fork!

Ingredients:

21⁄2–3 c. black beans, cooked (click here for the recipe) 21⁄2–3 c. whole-grain brown rice, cooked (Click here for the recipe) 1 head romaine lettuce or other leafy greens 1 bunch cilantro, chopped 1 tomato, chopped 1 pack whole-grain, organic tortilla chips

Directions:

1. You may want to assemble the salad on individual serving plates, so each serving has a beautiful presentation.

2. Have black beans and rice warm and ready; set aside.

3. Tear lettuce into small, bite-sized pieces and put in bowl.

4. Place rice on top of lettuce.

5. Add black beans.

6. Sprinkle cilantro and tomato on top.

7. Crumble tortilla chips over top.

Notes:

1. Use warm rice and beans.

2. Use this recipe as a guide. You can add sliced avocado, cucumber, and other vegetables you like to this salad.

Excerpt from “How To Be A Healthy Vegetarian”, Taco Salad, pages 233 -234. By Nancy Addison, also in audio.

Whole-Grain, Sprouted, Cooked Rice Recipe – Gluten-free

Ingredients:

2 c. whole, sprouted-grain brown basmati rice

4 c. non-chlorinated water

½ tsp. mineral-rich salt

1 T. extra virgin, pure coconut oil

1–2 T. ghee (optional)

Directions:

1. Use sprouted whole-grain rice or if your rice is not already sprouted, this is what to do. Soak the rice for 12 to 16 hours or overnight in pure water to sprout it, then pour off the water and get fresh water to cook it in.

4. Reduce heat to a simmer.

5. Cover pot tightly and do not disturb for 35 to 40 minutes. Do not stir.

6. When it looks as if all the water is absorbed, (a clear lid on the pot is helpful), the rice is ready.

7. Let rice sit in the pot (off the heat) for five minutes. Fluff rice with a fork.

8. Add ghee, if using, and stir gently.

9. Gently scoop out the rice and serve warm.

Notes:

A rice cooker is an easy way to make rice quickly and perfectly every time.

Long-grain rice is fluffier, whereas medium-grain is a little moister.

By Nancy Addison

21⁄2–3 c. black beans, cooked (click here for the recipe)
21⁄2–3 c. whole-grain brown rice, cooked (Click here for the recipe)
1 head romaine lettuce or other leafy greens
1 bunch cilantro, chopped
1 tomato, chopped
1 pack whole-grain, organic tortilla chips

1. Use sprouted whole-grain rice or if your rice is not already sprouted, this is what to do.
Soak the rice for 12 to 16 hours or overnight in pure water to sprout it, then pour off the water and get fresh water to cook it in.