RAW STIR-FRY

  This is a raw version of my long time favorite, vegetable stir-fry with brown rice. Raw foodists often substitute rice with finely chopped parsnip. I still like my cooked rice, so I made a compromise by mixing the two. The result is tastier and healthier than plain old brown rice. Yummy!

Vegetables soften without cooking too. Simply marinate them in olive oil and soy sauce. It is easy to prepare them, say the night before or in the morning, and they are ready to eat by lunch. Quick and easy.

Parsnip pulse-chopped in a food processor looks much like rice, and is nice and easy to eat.

Tuck in!

  The recipe (2 portions):

for the vegetables:
2 carrots, cut into matchsticks
1 small bell pepper, thinly sliced (or 1 cup sliced mushrooms if you have any. I didn´t.)
1 cup broccoli, in small florets
1/2 clove garlic, minced
1 inch piece fresh ginger, finely grated
1 Tbsp dried shredded coconut
1 Tbsp olive or sesame seed oil
soy sauce to taste

+ Combine all and let sit in the fridge for at least two hours to let the vegetables soften.

for the rice:
1 parsnip, peeled and coarsely chopped
2 cups cooked brown rice

+  Pulse the parsnip in a food processor until the texture resembles rice. Stir in with the rice.

  Place half of the rice mixture on a plate and add a mound of vegetables on top. Serve and enjoy the good vibrations in your body!