Sprouted Zen Bowls~with Laura Parisi
Sprouted Zen Bowl with Sea Vegetables and Persian Cukes
Serves 6–8 as a side dish, 4 as a main
When I first learned of the health benefits of sea vegetables, I tried to “hide” them in different dishes so that my family would learn to acquire a taste for them. I slipped them into scrambled eggs, soups, and stews—until one day this recipe made it to the dinner table, and then to a potluck gathering of friends. It finally became a non-issue. I stopped explaining the ingredients and let them speak for themselves.
It’s something worth repeating: it’s the direct experience of the food we eat that brings the deepest nourishment and healing. I could tell you that sea vegetables add vital minerals that support bone health, or that sprouted rice is more easily digested—but I invite you to make this dish and notice for yourself:
How do I feel after eating it?
Where and how does it grow?
Can I sense the energetic properties of the Ocean, the merging of sea and land into nourishment?
Enjoy the inquiry. And if you’d like to make this more of a main course, try topping it with Multi-Seed Gomasio, Ginger Lime Shrimp, Mustard-Glazed Salmon, or tempeh sautéed in the extra dressing until golden brown.
Ingredients
For the Bowl
1 ½ cups short-grain sprouted brown rice
2 ¾ cups water
1 stick Kombu sea vegetable, rinsed
½ cup dried arame sea vegetable, soaked
2 tablespoons unrefined sesame oil
1 medium onion, finely chopped
2 small Persian cucumbers, thinly sliced
For the Dressing
1 tablespoon apple cider vinegar
3 tablespoons wheat-free tamari
2 tablespoons hempseed oil
Directions
In a medium saucepan, bring the water, Kombu, and rice to a boil. Cover with a tight-fitting lid and reduce heat to low. Cook for 30 minutes. Remove from heat (lid on) and let steam for 10 minutes. Fluff with a fork and transfer to a large serving bowl. Remove the Kombu or chop and add it to the rice.
While the rice cooks, soak the arame in cold water for 15 minutes. Drain and set aside.
Heat sesame oil in a medium skillet over medium-low heat. Add onion and sauté until soft and golden, about 5 minutes. Set aside.
In a small jar with a tight lid, combine vinegar, tamari, and hempseed oil. Shake vigorously to blend.
Add arame and cooked onion to the rice.
Toss with the dressing and garnish with cucumber slices.
Laura Parisi is a Food Alchemist, Holistic Health Coach, Gardener, Artist, and Reiki Master. She is known as an extraordinary teacher, spiritual nutritionist, energy healer, and co-creative partner with nature. Through the eyes of the spirit, she combines her knowledge of food and plants as medicine, along with her love of cooking, tending the land, and gratitude for what Mother Earth has provided for us. Laura is committed to helping individuals live vibrantly healthy, happy, and balanced lives. She is the founder of Rooted Angel LLC and Rooted Angel Cooking School.
