Top of the day to you!
I am on my way out to Las Vegas to speak to Prudential Realty's National Convention
and I won't be able to get this out to you before next week so I'm a day early!
I'm expecting a stellar time. They are a fantastic organization to work with.
But I made a recipe yesterday that made me wanna jump and holler! I ate it
again today as I am on my way to do a 40-mile bike ride, as I know I'll be sitting
for about 4-5 hours.
INGREDIENTS:
- One half cup of Rice per person
- One tablespoon of freshly ground Peanut Butter
- One heaping cup of chopped Celery
- a small pinch of Cayenne Pepper
- One quarter teaspoon of Basil
- One quarter teaspoon of Thyme
- One quarter teaspoon of Oregano
- One quarter teaspoon of Sea Kelp
1st of all wash the whole grain rice and let it toast it in a dry skillet on
a medium heat until golden brown (about 3-5 minutes) or until just before they
start popping in the skillet. Then cook the rice immediately.
Here's the best procedure I've found to cook it from this point. Always 2 parts
water to 1 part rice. While the water is coming to a boil with the rice already
in the water, add your favorite spices and herbs. I add a small pinch of Cayenne
Pepper, ¼ teaspoon of Basil, ¼ teaspoon of Thyme, ¼ teaspoon
of Oregano with ¼ teaspoon of Sea Kelp for the salty taste we like to
have in the recipe.
Now when the water begins to boil, turn it down to the lowest heat for exactly
1-hour then shut the stove off completely. Now is the time to add the Peanut
Butter and stir vigorously. Let cool down to room temperature and pour the cup
of raw Celery over the top of it and enjoy a terrific energy dish!
Let me know how high you jumped and how loud you hollered!
Wayne "The Mango Man" Pickering
Copyright © 2003 Center for Nutrition, Inc
