Brown Rice Medley

1 Cup cooked/drained brown rice
4 large chopped mushroom caps, raw and diced
2 pieces of celery, raw and diced
1/4 red or green pepper, raw and julienned
1 Small onion, raw and finely chopped
2 Medium fresh tomatoes, cubed
1 to 2 tsp. extra virgin olive oil
1/2 Tsp. lime juice
1/4 Tsp. cumin
1/4 Tsp. rosemary
1/4 Tsp. thyme
1/8 Tsp. chili powder
Salt and Pepper to taste

Measure 2 cups water bring to a boil and add 1 cup of brown rice. Drain and set aside.

Add to the rice: Spices, extra virgin olive oil and lime juice.

Mix onion, celery and pepper with mushrooms and tomatoes. Add to the rice mixture.
Toss to evenly distribute the ingredients. Cover and microwave five minutes.

Curried Cauliflower “Mashed Potatoes

1 – 2 Tbsp. organic, unrefined coconut oil, ghee or butter
1 large onion, chopped
2 cloves garlic, minced
1-1/2 tsp. ginger root, grated
1 Tbsp. curry powder or to taste
1/4 tsp. cayenne
1 head of cauliflower, chopped
¼ cup water
Celtic sea salt, Herbamare or Trocomare to taste
Lemon juice to taste

Sauté onion, garlic, ginger root, curry powder, and cayenne in oil or ghee.
Add cauliflower and water.
Simmer or pressure cook until tender.
Add sea salt and lemon juice.

Vegetarian Taco Salad

2 Tbl extra-virgin olive oil
1 large onion, chopped
1 1/2 cups fresh corn kernels
4 large tomatoes
1 1/2 cups cooked long-grain brown rice
1 15-ounce can black, kidney or pinto beans, rinsed
1 Tbl chili powder
1 1/2 tsp dried oregano, divided
1/4 tsp salt
1/2 cup chopped fresh cilantro
1/3 cup prepared salsa
2 cups shredded iceberg or romaine lettuce
1 cup shredded pepper Jack cheese
2 1/2 cups coarsely crumbled tortilla chips
Lime wedges for garnish

Heat oil in a large nonstick skillet over medium heat. Add onion and corn; cook, stirring, until the onion begins to brown, about 5
minutes. Coarsely chop 1 tomato. Add it to the pan along with rice, beans, chili powder, 1 teaspoon oregano and 1/4 teaspoon salt. Cook, stirring
frequently, until the tomato cooks down, about 5 minutes. Let cool slightly.

Coarsely chop the remaining 3 tomatoes. Combine with cilantro, salsa and the remaining 1/2 teaspoon oregano in a medium bowl.

Toss lettuce in a large bowl with the bean mixture, half the fresh salsa and 2/3 cup cheese. Serve sprinkled with tortilla chips and the
remaining cheese, passing lime wedges and the remaining fresh salsa at the table.