Cooked Brown Rice
How to make perfect brown rice!

Directions:

Short grain brown rice and sweet brown rice ratio 3:1 and  mix well. Keep it in a bucket or air tight container in a cool and dry area until you use it.

*You can buy short and sweet brown rice at any Asian store or health store.

1 cup mixed rice and soak it at least 6 hours or over night.
Rinse well until water is clean. Drain well.
* You can cook soaked rice in rice cooker if you have one. It will be much easier.

But here is the directions so you can cook on the stove.
Add 2 cups of clean water to soaked and washed rice, then boil with a covered lid. Be Careful and watch it so it doesn't over flow!
Let it boil until a rolling bubble fill the pot and Reduce the heat to medium low. Then cover with the lid half way so it doesn't overflow. Let it boil until most water is absorbed.

At this point, cover completely with lid and simmer on low heat until rice is soft about 15 minutes.
It takes much longer to cook larger portions.

Vegetable Tofu Green Curry

Ingredients:
3 Garlic cloves, minced
1/2 onion
2 carrots

1 medium sweet potato
1/4 Kabocha Squash
1/2 Red and green bell pepper 
1-2 Cups Cabbage
1/2 package extra firm tofu chopped in 1 inch squares
1 teaspoon Ghee or more
1/2 to 1 teaspoon green curry paste
2 cups coconut milk
1/2 teaspoon turmeric
1/2 teaspoon curry powder
1/2 teaspoon sea salt + 1/2 teaspoon more to taste
1/2 teaspoon black pepper 


Directions:
Chop onion, carrots, sweet potato, celery and squash into large pieces
Add ghee (clarified butter) and garlic to the pan on high heat, add onion, carrots, sweet potato, and squash, 1/2 teaspoon sea salt and pepper saute 3 minutes. 

Add 1/4 cup water and turn to heat medium low cook 5 to 7 minutes. Add more water if needed but a little at the time.
Add coconut milk and curry paste. Also add curry powder, turmeric powder, and 1/2 teaspoon sea salt.

Cut tofu into 1 inch square pieces and chop bell peppers and cabbage into large pieces, then add vegetables  
and tofu to pan and cook couple minutes more.

Serve warm with warm rice!

Guacamole

Ingredients:

2 Ripe Avocados

1 garlic clove, minced

2 teaspoon chopped purple onion

1/4 cup chopped tomatoes

1 Tablespoon chopped cilantro

1 small lime

1/4 teaspoon sea salt

I have a sweet friend Becca who loves my guacamole and she asked me if I would share this on my blog so everyone else can enjoy it also. I hope you love it as much as we do. It's very easy to make with simple ingredients especially when you have a couple of extra avocados that are getting too ripe.

When you are ready to mix everything together, try cutting the avocados with 2 steak knives until the desired consistency, instead of smashing it with a fork. This makes the guacamole much fluffier and you can also leave small chunks of the avocado. It really makes a difference in the texture and taste.

Mix all ingredients together and serve immediately. Be sure to eat what you want because as soon as you serve it, it will disappear!