The Rice Diet Renewal: A Healing 30-Day Program For Lasting Weight Loss

264 the rice diet renewal

1 teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon ground cloves

1 ½ cups regular rolled oats

½ cup shredded carrots

1 ½ cups water

¼ cup raisins (or ½ cup raisins if not using dried cranberries)

¼ cup dried cranberries

Vegetable oil cooking spray

Preheat the oven to 400 degrees F. Gently mash the bananas in a

medium bowl until they are a smooth consistency. Add the vanilla,

cinnamon, nutmeg, and cloves. Add the oats, carrots, and water

and mix gently. Mix in the raisins and/or dried cranberries. The

texture should be loose but not liquid, with the ingredients holding

together but not stiff. (If the mixture is too stiff, add a few drops

more of water. If it ’ s too loose, add more oats.) Spray a nonstick

muffi n pan with vegetable oil cooking spray and spoon the batter

into the muffi n cups. Bake the muffi ns for 15 minutes or until

they ’ re lightly browned on top. Turn off the heat and keep the muf-

fi ns in the oven for an additional 10 minutes. The muffi ns may be

refrigerated for 2 to 3 days or frozen for 2 to 3 months.

Yield: 12 servings (1 muffi n per serving)

Each serving contains approximately: Calories 89 (9% from fat), Protein

1.9 g, Fat 0.9 g, Carbohydrate 17.3 g, Cholesterol 0 mg, Sodium 3.6 mg

Allowances: ½ starch + ¾ fruit

Napa Slaw with Honey Mustard Sauce

6 cups thinly sliced Napa cabbage

1 cup grated carrots

½ cup daikon grated radish

½ cup raisins

¼ cup plus 2 tablespoons Honey Mustard Sauce (page 258)

Core the cabbage and discard any brown or limp leaves. Shred the

cabbage using a serrated knife. Mix the cabbage, grated carrots, and

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