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Hello and welcome to Freshly Served the healthy vegan cooking show. Iím Heather and today
weíre gonna make a summer rice salad.
Now most people have probably made a pasta salad but you can do the exact same thing
with the whole grain. Tonight Iím going to do that with some long grain brown rice mix
with some wild rice.
I like to mix the wild rice in because itís quite a bit more expensive than the other
types of rice and it also taste a little bit chewier. Itís nice to mix it in with some
soft long grain brown rice.
So thatís what I got cooking here and itís almost done so Iím gonna get my vegetables
together and what Iím gonna do in this rice salad is Iím going to mix some vegetables
along with some fruits into this rice salad.
So for those who are concerns about food combining, if you get a lot of gas when combine fruits
with grains just leave the fruit out and make it a nice vegetable braise salad!
So what Iíve got is a yellow pepper, a tomato, some celery, an apple, some parsley and then
some raisins and some dried apricots which I quite like.
Now before I start with that what Iím gonna do is put the dressing into my bowl. If you
make the dressing in the bowl youíre going to put your food in then you can have it all
ready to go before you start throwing stuff in and also it save you dishes. You donít
have to mix your dressing separately and then put it on.
So because this is got some fruit in it Iím going to make a sweet dressing and Iím just
gonna put some apple juice and Iím using some nice apple cider which is not alcoholic.
Itís just the first pressing of the apple, thereís some sediments, thereís some apple,
you know ñ bits at the bottom of the jar which Iím fine with.
And then Iíve got some tamari and Iíve got about quarter cup of apple juice to two tablespoons
tamari because the tamari is quite strong and salty.
And in this recipe youíll notice that Iím not gonna use any salt because the tamari
acts as the salt to bring the flavours together.
So now that Iíve got this in my bowl Iím gonna start chopping up the vegetables.
Alright! All of the vegetables chopped up and in the bowl with the dressing. Next Iím
going to throw in the apple and Iím a bit of a ìfruitaholicî I love fruit! Pineapple
is my absolute favourite and if I live in a place where pineapple grew naturally I would
definitely be throwing some pineapple here instead of the apple or maybe with.
And Iíve probably use pineapple juice instead of apple juice to go along with that and to
be honest I do, do that occasionally. Iíve break down.
But I try to do things on a more sustainable level. So once you get everything in here
just give it a toss around and get that dressing coating this beautiful food.
And Iím gonna toss this twice once with just the vegetables and fruits and then when the
rice is done cooking Iím gonna toss it in after and thatís not just because I love
to toss. Itís because the grains absorbs the dressing really really quickly so if you
put the grains in here first theyíre gonna suck up all the dressing, thereís gonna be
nothing left to coat the vegetables.
But if you do the vegetables first, itís gonna coat the vegetables and when you throw
the rice in the vegetables will also coat the rice. So I donít make just ñ you know
that much in here.
Now, oh! I was gonna mention for those of you who doesnít know what tamari is itís
basically soy sauce. Tamari is usually a naturally fermented soy sauce as supposed to soy sauce
is not always naturally fermented sometimes itís done chemically. So I always go for
tamari but if you have a soy sauce thatís done nicely go for it.
And Iím also gonna throw some sprouts in here because Phil has a little bit of a sprout
mania going on in the corner here and since we have so many beautiful sprouts I wanna
eat some. So Iím just gonna throw those in, my rice is almost done cooking and then weíll
be set to go.
Check out all the colour in this bowl and I love it not just because it makes individually
appealing which consequently makes it more appetizing so people would want to eat more
of this beautiful healthy vegan food but also the part of the plant that makes if different
colours gives it different nutrients so different vitamins, different minerals, different flavoroids
and different phytonutrients.
All of these works together to makes things work in your bodies that your bodies can digest
and absorbs and use all of these nutrients. Thatís the reason that whole foods are so
much better than vitamins because theyíre like a little team going to work together
in your body.
So my rice is almost done, weíre just gonna toss it in and ready to serve.
Alright! There we go, rice is tossed in there with the vegetables and perfectly dress. Iím
not gonna serve mine up just yet because Phil and I are gonna take ours down for a picnic
by the water. We have a little bench there that we like to pretend as a restaurant.
And depending on which street performer is out on that night we can get steel drums,
a one man folk band or a guy who dressed up like Darth Vader and play the violin.
So weíll see who we get tonight. I hope you enjoyed your dinner. You can find the recipe
for this at HealthVeganRecipes.net. Iím Heather and this is Freshly Served.