Author: Scott & Rhonda

A Crunchy Brown Rice Salad recipe

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Hi. This weekend I was able to spend time with treasured friends up at beautiful Peregian Beach on the Queensland Sunshine Coast. The weather was lovely and we had a fabulous couple of days.

It was really great to spend some quality time, relaxing. Life is short and I think that it is essential to take the time to de-stress. It’s even better when you do it by spending time with people who are important to you.

With no research to share this week, I thought I would share another recipe.

I came across this Rice Salad recipe some time ago and adapted it to suit our tastes. I have made it several times for barbeques and parties and it always gets rave reviews.

It is really simple, quite tasty and nutritious.

 Crunchy Rice Salad – serves 4 to 6

3 cups cooked rice, cooled – I like to use a Mountain Blend as it has a nice tasty mix of rice

300 grams of Pumpkin or Sweet Potato (cooked and cut into small pieces)

½ cup chopped Parsley

2 green shallots finely sliced

½ cup finely sliced Snow Peas

½ cup Bean Shoots

1/3 cup toasted Pepitas/Pumpkin seeds

3 tbsp toasted Sunflower seeds

Dressing

1 clove of garlic crushed

1 tbsp sesame oil

1 tbsp olive oil

1 tbsp soy sauce

2 tbsp lime juice

Method

I like to cut my sweet potato or pumpkin into thick slices and cook them under the grill so it gets a bit of dark caramelisation for added flavour.

While the potato or pumpkin is cooking – put the rice into a large salad and mix the dressing ingredients together in a jug.

Chop the cooked slices into small cubes and put it into the bowl with the rice and other ingredients.

Combine the ingredients gently with a large spoon.

Pour the dressing over the salad and give the salad another mix to incorporate the dressing.

 

This is great as a side dish or you could even have it as a main meal.

Enjoy.

Till the next post,

Live Clean n Prosper

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My Iridology Update

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Back in May, Scott wrote a post about an Iridology workshop he attended.

Finally, he has found the time to ‘read’ my eyes. So I thought I would share what his Iridology charts and reference books tell him about by eyes.

First, the structure of my Iris

Using the book ‘Iridology Basic Skills by Narelle S Duncan” to assist with the details.

It seems I have what is called a Linen Iris.

The book states that a person with a Linen Iris has the following physical characteristics;

– good general health with normal energy, strength and endurance levels.

– a medium resistance to disease, a standard pain tolerance, and average recuperative powers.

However, is susceptible to disease, particularly stress related conditions and digestive imbalances.

In regards personal characteristics, a Linen Iris indicates a broad-minded person.

Someone easy to be around and has a tendency to be a good listener.

Has strength of character with the ability to understand other people’s vulnerabilities and emotional problems.

Next are the markings in the Iris

I have a couple of marks that are identified as a Jewel and a Flower. These are associated with other personality traits.

A Jewell is associated with traits such as intellectual influence, analytical and attention to detail.

Other traits are a tendency to over think and to be goal driven.

A Flower is associated with traits such as emotional decisions and instant gratification. This mark is also associated with an attraction to colours and photography.

The presence of both types of markings in the Iris indicates a combination of both of these personality traits.

I found this information really interesting. Many of these statements are correct in describing me. Maybe not 100% of all of the points, however every day is different. Those of you who know me may have a different opinion.

There are other indications in my eyes that may be records of past illnesses and injuries. At this stage Scott does not have the skills to correctly decipher them.

I can see how this practice would enable a practitioner to have a better understanding of their patient. This then gives them the ability to tailor their approach and treatment to suit the individual.

Our eyes really can be a window into our soul.

 

On that note, till the next post,

 

Live Clean n Prosper

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My Zucchini Bake or Slice recipe

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Today I’m going to share another recipe. Last night Scott and I got together with a group of friends and I brought along a Zucchini Bake, sliced to share. I received a number of requests to post the recipe today, so here we go.

This Zucchini bake can be made gluten free, it is a healthy meal option and is great for lunch boxes.

The recipe is easy to make and is one way to get children (or fussy adults) to eat vegetables. You can substitute or add different vegetables depending on your preferences. However, I think Zucchini should always be included for the bake to work.

Nutritionally, the Zucchini is one of the very low-calorie vegetables and its peel is an excellent source of dietary fibre. Zucchinis are an excellent source of potassium, and also contain moderate levels of the B-complex group of vitamins.

Ingredients

3 x medium sized zucchinis

2 x medium carrots

1/2 onion or 2 spring onions finely chopped

2 x rashers of bacon finely chopped

(alternatively, I have made this using chicken and also tuna)

1/2 cup grated tasty cheese

1 x tbsp mixed herbs

a little bit of chilli or peppers gives a nice bite

1 x garlic clove – crushed

1 x tbsp olive oil

1/4 cup flour (I use coconut flour)

5 x large eggs

extra grated cheese to sprinkle on the top

 

Method

First preheat your oven to 180c

I use a grater attachment on my food processor to quickly grate the zucchini and carrots. If I don’t have grated cheese, I put  a small piece of cheese in as well.

Put the grated ingredients into a large mixing bowl and add the bacon, onion, garlic, cheese, herbs and mix together.

Add the eggs, oil and flour and mix to combine. Transfer the mix into a baking dish and bake for 40 minutes.

At the 30 or 35 minute mark, sprinkle the extra grated cheese on the top of the slice and return it to the oven.

This bake works really well as a main meal. We cut it into 6 large pieces and serve it with a salad. It also is great as a slice to share , as it tastes equally good cold. Just let it cool a bit before cutting it into squares.

It’s really easy to swap out the meat ingredients or add extra ingredients. Mushrooms and cauliflower also work well. If I add cauliflower, I only put in 1 carrot. The trick is to get the right balance of vegetables and eggs, otherwise it won’t hold together. I have found this out by experience.

I hope that you enjoy this recipe and have fun putting your own spin on it.

 

Until the next post,

 

Live Clean n Prosper

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