June 26, 2013 Call

Listen to Call   Wednesday June 26, 2013   Betty moderated the call. 

We opened the discussion today with what sounded like a great salad.  I will be making this on Friday so I'll let you know how it turns out.

Edamame Rice Salad
2 cups cooked long grain rice, season with some salt
2 cups cooked and shelled edamame
2 small cucumbers, peeled, seeded,and diced
1/2 cup finely diced celery
1/4 cup thinly sliced green onions
sea salt to taste
chopped fresh mint to taste
1 cup micro sprouts
2 ripe avocados, peeled, and diced

Wasabi Vinaigrette
1/2 cup sunflower oil
1/4 cup rice vinegar
2 teaspoons sugar
Wasabi paste to taste
Directions:
Put the oil, vinegar and sugar in a bowl and whisk to combine.  Add the Wasabi to taste.

In a large bowl, combine the cooked and cooled rice with the vinaigrette.  Add the remaining ingredients, adding the avocado just before serving.  Season to taste with salt and pepper and serve immediately.

Two recipes caught my eye in the July/August Vegetarian Times magazine.  The first was on page 56, called Lau Lau.  This recipe used whole collard leaves as a wrap, much like what Char mentioned on a previous call.  I thought the filling for this recipe, however was quite unique using sweet potatoes, spinach, coconut milk green onions, red pepper flakes and smoked paprika.  The second recipe was on page 69.  Stuffed Eggplant with Lentils and Millet.  Ingredients that sound yummy together.

Last but not least we talked about an article in the April/May AARP magazine.  "Kr. Oz's Handbook for Healthy Living.