Doesn’t this look just amazing?
This is Paul’s high-raw rice salad.
He started making this after I read John McDougall’s “Starch Solution”, which advocates a high-starch wholefood vegan diet.
I was looking for ways to increase my calories on a raw food diet, while reducing my fat intake, and starches seem to be the answer.
I’m not ready to do 80/10/10 or 30 bananas a day, so we experimented with adding back some cooked starches, like rice and potatoes.
Although I haven’t successfully introduced cooked starches to my diet, it’s been working wonders for Paul.
He’s eating a massive bowl of this high-raw rice salad every night, and still losing weight, which makes him a very happy camper.
His new mantra is “don’t fill up on fats”, and it’s really working for him.
So the only cooked item in this salad is the rice – everything else is raw and whole and vegan.
High Raw Rice Salad
(serves 1 hungry person)
- 3/4 cup rice (brown or white), cooked
- 2-3 med mushrooms, sliced
- 1/2 cup (or more) baby spinach, thinly sliced
- 1/8 red capscium, diced
- 1 med tomato, cubed
- 3/4 avocado, diced
- 1 tbsp hemp seeds (not for Australia/New Zealand)
- 1-2 tbsp tamari*
- 1/4 tsp salt
Cook the rice, in whatever way you normally would. Chop the veggies. Put the cooked rice into a bowl and add salt, mushrooms and tamari and mix. Add the veggies and mix. Eat.
* You can also substitute some of my raw tomato sauce for half of the tamari, for a different experience.