whole grain Archives - 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

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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.

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Texas Biscuits Recipe

Nancy Addison — Sun, 09 May 2021 12:42:57 +0000

I grew up in Texas with a family of Southern cooks. Biscuits were a favorite bread served with many meals.

Here is an easy recipe. Gluten-free flour works well in this recipe. Biscuits are delicious reheated later, or buttered and broiled.

Ingredients:

1 T. yeast (meant for use with whole-grain flour)
2 T. non-chlorinated warm water
3 T. raw, organic honey or maple syrup
4½–5 c. sifted, whole, sprouted-grain flour (measured after sifting) 3 T. baking powder (aluminum-free)
1 tsp. baking soda
1 tsp. unrefined sea salt
1 c. extra virgin, pure coconut oil
2 c. buttermilk (organic, humanely raised, and grass-fed)

Directions:

1. Dissolve yeast and honey in warm water. Set aside.
2. Sift together flour, baking powder, baking soda, and sea salt.
3. Cut coconut oil into dry ingredients.
4. Combine yeast and buttermilk.
5. Add yeast-buttermilk mixture to dry ingredients.
6. Roll dough out onto floured board. Roll about 1/2-inch thick.
7. Use a biscuit cutter to cut out biscuits. (If you don’t have a biscuit cutter, use the rim of a water glass.) Place biscuits on a cookie sheet right next to each other. Cover with a clean cloth.
8. Let biscuits sit in a warm place about 45 minutes.
9. Bake in a preheated 400°F oven 12–15 minutes. They should be lightly golden brown on the top and bottom.

Note:

1. Biscuits can be placed in a refrigerator or freezer on the cookie sheet, after they are baked. Wrap tightly with plastic or parchment paper and then foil, so they don’t get freezer burn.
Then they can be thawed completely and warmed up in a 350°F oven for 4–5 minutes.

2. You can order organic sprouted flours from Blue Mountain Organics.

3. My mother taught me how to make biscuits, I am sharing this recipe in honor of my mother.

I have resources and recipes in my cookbooks, including “How To Be A Healthy Vegetarian,” 2nd edition.

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Broccoli Lasagna Recipe

Nancy Addison — Thu, 16 Jan 2020 17:20:11 +0000

I love lasagna, and this is one of my favorite dishes to serve when I have company. It is easy to make ahead of time, refrigerate, and then reheat. This looks like a complicated recipe, but it is actually pretty easy. You can buy frozen broccoli and spinach and thaw them, and buy cheeses already grated to make the preparation a little easier. I usually make two or three lasagnas at a time and freeze them. You can buy gluten-free lasagna noodles and they are delicious!

Having these lasagnas on hand makes everything about entertaining so easy. I have had many of my meat-eating friends tell me they absolutely love this lasagna, so it has passed the “non-vegetarian dinner guest test” at my home. And this is in Texas, where that test can be a tough one!

Bake this lasagna in a 13 x 9 x 2 dish.

Serve this with salad and crusty, whole-grain bread.

Ingredients

8 oz. whole, sprouted-grain lasagna noodles
2 eggs (preferably organic, humanely raised, and pasture raised)
1 16-oz. container ricotta cheese (preferably from cows or goats that are grass fed and humanely raised)
2 c. mozzarella cheese (preferably from cows or goats that are grass fed and humanely raised), grated
1 c. Parmesan cheese (preferably from cows or goats that are grass fed and humanely raised), grated
½ c. parsley (fresh), chopped
1 c. red onion, chopped
1 T. extra virgin, pure coconut oil
1 c. mushrooms, sliced
2 cloves garlic, minced
2 c. broccoli, chopped
½ c. baby spinach, chopped
3 c. tomato sauce
1/2 tsp. unrefined sea salt
1/4 tsp. black pepper
dash of cayenne pepper
pinch of garlic salt
pinch of onion powder
1/8 tsp. basil (dried)
1/8 tsp. thyme (dried)
1/8 tsp. parsley (dried)
1/8 tsp. savory (dried)
1/8 tsp. sage (dried)
1 tsp. miso
1/4 c. non-chlorinated water

Directions

1. Preheat the oven to 375°F.
2. Combine cayenne pepper, garlic salt, onion powder, basil, thyme, dried parsley, savory, and sage and set aside.
3. Dissolve miso in the ¼ c. of water and set aside.
4. Boil a pot of water and cook lasagna noodles until al dente. (This means they are soft, but not too soft; there is a tiny bit of hardness to them.) Remove from heat, drain, and set aside.
5. Beat eggs.
6. Combine eggs with ricotta cheese, mozzarella cheese, ¼ cup of the Parmesan cheese, fresh parsley, the herb mixture, salt, and pepper. Set aside.
7. Sauté onions in a large skillet with coconut oil until almost translucent, then add the mushrooms and minced garlic and sauté a few more minutes.
8. Add miso water to the skillet with onion mixture carefully, so it doesn’t splatter.
9. Quickly add chopped broccoli and spinach, and sauté a few minutes. Remove from heat and set aside.
10. In the baking dish, layer the lasagna: Start with 1/3 of the tomato sauce, followed by a layer of noodles, then half of the cheese mixture, spread evenly, then half of the vegetable mixture, spread evenly. Repeat the layers. Finish with the last 1/3 of the tomato sauce and sprinkle the remaining Parmesan cheese over the top.
11. Bake 25 to 30 minutes.
12. Serve warm.

Notes:
1. I love to use roasted tomato sauce with this recipe.
2. Garlic salt can be found in the spice area at the grocery store. You can also simply mince some garlic and add it to some sea salt to make your own.
3. You can use Vegan egg and cheese options. I have resources and recipes for those in my cookbooks, like “How To Be A Healthy Vegetarian,” 2nd edition. 
4. I make this herb mixture in a larger version, store it in a glass jar, and use it frequently in many of my recipes.

By Nancy Addison CHC, AADP

Nancy Addison is a certified health counselor, nutritionist, chef, as well as a certified practitioner of Psychosomatic Therapy. She teaches people about living a healthier, happier life through nutrition and lifestyle. She has appeared on NBC, Fox, CBS, and in documentaries (one example- “Eating You Alive”). You can reach her on her website, Organic Healthy Life, or find more easy, healthy recipes in Nancy’s award-winning books, which are half cookbook. Here is her author page on Amazon. Author.to/nancyaddison

The information from Nancy Addison and Organic Healthy Lifestyle LLC is not offered for the diagnosis, cure, mitigation, treatment, or prevention of any disease or disorder nor have any statements herein been evaluated by the Food and Drug Administration (FDA). We strongly encourage you to discuss topics of concern with your health care provider.

Medical Disclaimer:Information provided in this article, book, podcast, website, email, etc. is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC, AADP. 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.

The post Broccoli Lasagna Recipe appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

whole grain Archives - Organic Healthy Life - Nancy Addison - Nutrition

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

Texas Biscuits Recipe

I grew up in Texas with a family of Southern cooks. Biscuits were a favorite bread served with many meals.

Broccoli Lasagna Recipe

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.