brown rice

brown rice and quinoa pancakes

28th July 2013


I woke early to a thick fog and a fine mist that blanketed the world, then the gentlest, softest light tip-toed in.




brown rice and quinoa pancakes

Inspired by ‘Earthly and Divine’ by Eva Cabaca.

I love these for their lightness and easy digestion. The second time I made these, I peeled and halved a banana and placed on a hot griddle with a tiny drizzle of ghee and cooked it until it browned on both sides. 

Serves 4


½ cup short-grain brown rice

½ cup quinoa

2 cups water

½ pear (ripe), cored and chopped

2 – 3 Tbsp dried shredded coconut

1 pinch fine rock salt


1.  Rinse grains and soak separately overnight in 1 cup water for each.


2.  In the morning, place the grains with 1 cup of the soaking water in a blender.  Set aside the rest of the soaking water to use as needed. Add the pear, coconut and salt – blend into a smooth batter. Adjust the desired consistency by adding more water if it is too thick, or if you prefer a thin crepe batter, or add extra shredded coconut for a thicker pancake batter.  Take the time to blend until silky smooth.  The extra effort of thoroughly blending pays off.  Gritty pancakes don’t taste very good.  A powerful blender or food processor will help.

3.  Heat a nonstick or cast-iron skillet, drop in 2 – 3 large spoonfuls of batter, spread slightly to even out the batter.  Let it cook until bubbles appear at the top of the pancake and the underside is golden-brown.

4.  Flip over and cook the other side until lightly brown.

These are best served straight away, otherwise, they can be kept in a glass or porcelain dish, covered, to retain moisture.

Serve with pure maple syrup, whipped coconut cream and saute banana slices, chopped walnuts, or seasonal fruits blue and red berries.


Goodness shared from Stacey

summer moon kichadi

27th June 2012

I spent the late, late part of the day working in the garden under a big, white, round moon…..

summer moon kichadi

Guaranteed to soothe unsettled hearts.

Generously serves 3 


½ cup brown basmati rice

½ cup split moong dal/red lentils, although the moong dal is ideal as it has a very soft, soothing quality

3 cups water

¼ tsp turmeric powder

1 tsp ghee


2 tsp ghee

1 tsp cumin seeds

⅛ tsp asafoetida powder

1 Tbsp finely chopped ginger

¼ – ½ tsp chilli flakes/or a fresh green chilli, chopped (depending on your level of spice)

½ tsp rasam powder

6 curry leaves

2 small carrots

6 small zucchinis (just a little bit bigger than your index finger)

½ cup fresh/frozen green peas

1 tsp salt

½ tesp jaggery

¼ cup coriander leaves

squeeze fresh lemon

to serve

lots and lots of ghee


1.   In a heavy-bottomed saucepan, rinse the rice until the water runs clear, add water, ghee and turmeric powder, bring to a boil, then turn down to a slow simmer for 20 minutes.

2.  Rinse the dal until the water runs clear and add to the rice, continue to simmer.  You may have to add a little water if it looks like it is drying out.

3.  Cut the carrots and zucchinis into moons and set aside.

prepare the voggarane

4.  In a medium pan, add ghee and cumin seeds, asafoetida powder, ginger, chilli, rasam powder and curry leaves – fry for 30 seconds.  

5.  Add carrots and zucchinis, cover and saute until just tender.  You may need to sprinkle a little water once or twice.  

6.  Add the green peas and saute for a few minutes, then turn off the heat, and set aside.

7.  When the rice and dal are soft, add the vegetable mixture, salt to taste, jaggery and combine well – simmer for a few minutes.  Depending on the desired consistency, you can add water.

8.  Add the coriander and a squeeze of lemon.

When serving, drizzle each bowl lavishly with ghee.

Goodness shared from Stacey

summer minestrone with brown rice

14th August 2011


Inspired by Heidi Swanson’s  ‘Supernatural Cooking’

In her version, it is called ‘Spring Minestrone’ and she uses onions, snow peas and asparagus.  My version is inspired by Summer and what is abundant in my garden.  With a sprinkling of parmesan cheese, lemon zest and juice, a crackling of fresh pepper, and a drizzle of olive oil, it is so satisfying. Serve it with sourdough toast and a big bowl of guacamole to satisfy the other smaller members of the family.

This soup can be adjusted to any seasonal vegetables. The brown rice is magical and creates a creamy, natural, soothing and nourishing soup!  I used small round, brown rice as I love how it forms into little soft stars at the end of the simmering.


Warm days, a little cloudy with a gentle breeze.


summer minestrone with brown rice

Serves 4

Deeply nourishing and soothing. If you don’t have vegetable stock on hand, replace with water and add the end off a block of parmesan for extra flavour.


2 Tbsp extra virgin olive oil

¾ cup round brown rice, rinsed

1 fresh bay leaf

7 cups vegetable stock

2 sticks celery, finely chopped

2 baby zucchini, cut into rounds

1 carrot, peeled and cut in diagonals

handful green beans, cut in diagonals or handful of broccoli

a few kale leaves, finely shredded

finely chopped fresh dill, parsley or coriander

salt to taste

freshly ground black pepper, lots


1.  Heat olive oil in a medium heavy-based saucepan, add rice, bay leaf and cook, stirring for 1 minute.

2.  Pour in vegetable stock and bring to boil, cover, lower the heat and simmer for 15 minutes.

3.  Add celery, carrots and simmer until rice is tender, about 35 – 45 minutes.

4.  Add green beans/broccoli and simmer for 5 minutes.

5.  Add finely shredded kale, fresh coriander, dill or parsley, salt and pepper to taste – simmer for 2 – 3 minutes and serve immediately – this way the vegetables stay crisp and bright.

When serving, drizzle with olive oil, grated parmesan, a sprinkle of lemon zest and a squeeze of fresh lemon juice.


Goodness shared from Stacey


28th December 2009


I always turn to this healing Ayurvedic dish when I need a simple cleanse.  I prepare kichadi with a variation on the vegetables for a few days – to one week – alongside plenty of water, fresh fruits, steamed vegetables and cumin & coriander kashaya.  It always feels cleansing and nourishing.

This dish has endless variations, depending on the herbs, spices and vegetables used. Whenever my tummy feels sensitive, kichadi is always medicine to my body and has the same soothing quality and nostalgia as a bowl of warm porridge.  All healing begins with the digestive tract.  Kichadi is suitable for all body types, and depending on your constitution, a few adjustments to the recipe can help balance out your constitution.

If you tend to have a pitta imbalance, moderate use of heating spices like pepper, ginger, mustard seeds and chilli.  Imbalances are usually seen in skin rashes, burning sensations, ulcerations, fever, rapid mood changes and anger.  Kapha imbalance, avoid extra ghee or oil and yoghurt, which can make a slow digestion and excess mucus. Imbalances are likely seen as colds, congestion, depression, excess weight and headaches. Vata imbalance, avoid eating too many cold raw foods and increase the heating spices. Imbalances may be seen in aching joints, dry skin and hair, nerve disturbances, constipation and mental confusion. A skilled Ayurveda physician can access your pulse and give you the correct information about your constitution.

Just a quick note on Asafoetida. It has a very strong smell due to its sulphur compounds. Asafoetida is available in solid wax-like pieces or powder form.  Used sparingly, it gives a flavour similar to garlic and shallots in vegetables, stews and sauces.  The smell quickly disappears with cooking. It is a frequent ingredient in Indian dishes, especially as a replacement for garlic and onion, which yoga practitioners do not use in cooking.  I am unsure if you have noticed, but all my recipes use no onion or garlic. Garlic and onion are avoided because they can agitate or excite the body and stimulate the nervous system, making it difficult for meditation practice. 

Another practical use is as a natural pesticide to ward off unwanted animals in the garden.  Mix 2 tablespoons of powdered asafoetida with 1½ litres of water, shake hard, then apply around plants.


 healing kichadi

For a lighter spring/summer kichadi, see recipe here or here. One of my favourites is this barley kichadi.


½ cup whole moong dal (mung beans)

½ cup brown basmati  rice

4 cups/1 litres water

3 cardamom pods

1 cup broccoli\cabbage, finely chopped

1 tsp rock salt 

1 tsp jaggery/brown sugar

¼ cup dried shredded coconut

1 heaped tsp finely chopped ginger


1 Tbsp  ghee

½ tsp black mustard seeds

1 heaped tsp cumin seeds

1 medium red chilli

10 fresh curry leaves

⅛ tsp asafoetida powder (hingu)

⅛ heaped tsp turmeric powder

juice of half a lemon or more to taste

¼ cup coriander, chopped

1 cup roughly chopped kale

extra ghee for serving


1.  In a heavy saucepan, rinse the rice and dal until the water runs clear, drain, then pour in the 1-litre water, add the cardamom pods and bring to boil, then lower the heat to maintain a rapid simmer – simmer for 15 minutes uncovered, then add the cabbage.

2.   Simmer until dal and rice has broken down and softened – approximately 30 – 40 minutes. You may have to add water as needed. While waiting for the dal and rice to cook, chop the chilli into three pieces and tear the curry leaves in half (this way, everyone is guaranteed to consume a curry leaf and benefit from their medicinal properties) and measure the spices for the voggarane.

3.  Add salt, jaggery, dried coconut and chopped ginger – simmer for 1-2 minutes more, then turn off the heat, cover and set aside.

prepare the voggarane

4.  In a small pan over medium heat, add the ghee and mustard seeds; when the seeds start to splutter and pop, turn down the heat and add cumin seeds and chopped chilli – fry until sizzling and fragrant. 

5.  Add the curry leaves, asafoetida and turmeric powder – fry for 30 seconds, swishing the pan around to allow for the spices to fry evenly.

6.  Pour the voggarane into the cooked dal and rice and stir in the lemon juice.

7.  With your hands, break up the fresh coriander, roughly chopped kale and stir into the kichadi.  Check for seasoning, adding more salt or lemon if needed.

At serving time, garnish with fresh coriander and drizzle with ghee.  Top with a dollop of spicy yoghurt and avocado mixture or plain yoghurt and pickle.


Goodness shared from Stacey

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