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My Favorite Rice Bowl

vegan rice bowl

Crunchy salty yumm

This was the first thing I made that I loved when first transitioning to a low-acid, nutrient dense diet many years ago. I still love it!

A few things to be aware of: this dish is a high-carb high-fat dish, less helpful if you are trying to release weight and more helpful if you need more calories.  It is super healthy but has a greater impact on blood sugar levels than most of the recipes I post. It includes the use of Braggs Amino Acids, which some people have reactions to and over which there is some controversy as to whether or not it actually contains MSG.


Lots of chopped veggies! I usually use:

2 cups chopped carrots, raw

1/2 cup chopped green onions, raw

1 cup chopped purple cabbage, raw

4-5 cloves garlic, chopped and raw (an acquired taste for some)

3 cups chopped fresh broccoli, lightly steamed

1/2 cup raw almonds, chopped

1 cup fresh basil, chopped

4 cups cooked brown rice

flax oil

Bragg Liquid  Amino Acids

Squeeze of lemon

Eden “Eden Shake” Sesame and Sea Vegetable Seasoning (P.S. – contains “pickled beefsteak leaf” – that’s part of the mint family, not from an animal!)

To Make:

Divide the rice into 4 bowls. I usually give myself 1 serving (1/2 cup), and my husband  (a lean guy!) 2 or 3 servings. Drizzle with flax oil and a little bit of Braggs.  Generously add the chopped raw veggies, garlic, and chopped almonds. Squeeze a bit of lemon over each bowl and finish with the Eden Shake, a very nutritious, low-sodium-but-salty-tasting treat if you can find it.

You have a super, crunchy, creamy, salty, nourishing, filling rice bowl.

Tip:  When you bring home fresh veggies, chop them up right away.  Having what you want on hand, made into chopped vegetables and crudites, makes preparing a great salad or rice bowl a snap.  If you have lots of vegies ready, you’ll add more to a dish that if you have to chop everything at dinner.

I look forward to reading your experience with this dish!

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