Brown Rice Apricots & Pomegranates Raspberry Cream serve in individual bowls like muesli with a dollop of raspberry cream.
½ cup cooked brown rice per person
3 tbsp nuts and seeds per person (pumpkin seeds, almonds and cashews)
4 dried apricots per person
Rind of half a small orange
Rind or half a small lemon
1 pomegranate
Raspberry Cream
½ cup frozen or fresh raspberries
1 large ripe banana
½ large ripe Avocado
1 pinch Himalayan salt
Half the apricot soaking juice
1
Soak nuts and seeds in plenty of water overnight. Drain and rinse.
2
Soak apricots with just enough water to cover overnight. Drain in the morning, but retain soaking juice.
3
Remove the seeds from the pomegranate, discarding all the bitter white pith.
4
Mix all ingredients in a bowl, with half the apricot soaking juice.
5
Serve in individual bowls like muesli and a dollop of raspberry cream.
Raspberry Cream
6
Blend all ingredients until smooth.
7
Pour onto your brown rice and enjoy!
recipe courtesy of Grail Springs
Ingredients
½ cup cooked brown rice per person
3 tbsp nuts and seeds per person (pumpkin seeds, almonds and cashews)
4 dried apricots per person
Rind of half a small orange
Rind or half a small lemon
1 pomegranate
Raspberry Cream
½ cup frozen or fresh raspberries
1 large ripe banana
½ large ripe Avocado
1 pinch Himalayan salt
Half the apricot soaking juice