Black Rice Sesame Salad From Sarah Britton at My New Roots this recipe is nice if you make the rice up ahead of time. When you get home from work just pull out the veggies, slice them up and mix with the rice and dressing. Quick, easy and no need to heat up the kitchen. 1 cup uncooked black rice (or brown) sea salt knob of ghee or coconut oil (optional) 1 red pepper, julienned 2 carrots, julienned 5 radishes, sliced into discs 4 green onions or scapes, sliced on the diagonal ½ cup chopped cilantro ¼ cup sesame seeds, toasted Dressing: 1 Tbsp. ginger, minced 2 Tbsp. cold-pressed sesame oil (or olive oil) 2 Tbsp. freshly squeezed lemon juice 1 tsp. tamari ¼ tsp. ground cayenne 1 tsp. liquid honey (or other sweetener) Directions:
  1. Prepare the rice; you can either soak it overnight for optimal digestion, or simply wash it well 2-3 times, and drain. Place rice in a pot with 2 cups water and a couple pinches of sea salt (add the ghee or coconut oil if you like). Cover with a tight-fitting lid, bring to a boil and reduce to simmer. If you are using soaked rice, check for doneness after 20 minutes, and drain any excess water. Otherwise leave it to cook for 50-60 minutes. The rice should be soft, yet chewy.
  2. While the rice is cooking, prepare the dressing. Place all ingredients in a jar and shake well. When the rice is finished cooking, place in a large bowl and pour the dressing over while still warm.
  3. Prepare the vegetables. Toast the sesame seeds in a dry skillet until they pop. Remove from heat. Add vegetables and sesame seeds to the rice. Stir well to combine. Season to taste. Store leftovers in the fridge.
  Kohlrabi Carrot Fritters w/ Avocado Cream Sauce This recipe comes from A Couple Cooks and is kid friendly!. These fritters are best eaten warm the day of making; they don't save well. Like anything made with avocado, the avocado cream sauce will become brown after exposure to air. Make sure to cover the surface with plastic wrap when storing. 1 kohlrabi                               2-3 carrots 1 egg                                        ¼ teaspoon kosher salt ¼ teaspoon cayenne ½ cup grapeseed or vegetable oil (enough for ¼-inch depth in a large skillet) ½ avocado                             ¼ cup plain yogurt ½ lemon                                  ¼ teaspoon kosher salt Finely minced garlic scapes (for garnish) Cut the leaves off the kohlrabi and peel the bulb. Peel the carrots. Shred the vegetables in a food processor, or by hand using a grater. Squeeze the shredded vegetables in a tea cloth (or with your hands) to remove moisture, then add to a medium bowl with 1 egg, ¼ teaspoon kosher salt, and ¼ teaspoon cayenne. Mix to combine. Place ½ cup oil in a large skillet (enough for ¼-inch depth). Heat the oil over medium high heat, then place small patties of the fritter mixture into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil. In a small bowl, mix ½ avocado, ¼ cup plain yogurt, juice from ½ lemon, and ¼ teaspoon kosher salt to make the avocado cream (or blend the ingredients together in a food processor). Serve fritters with avocado cream and minced scapes.