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

260 the rice diet renewal

2 cups thinly sliced radish

1 tablespoon diced mint

1 tablespoon diced Italian parsley

1 tablespoon diced cilantro

1 ⁄ 3 cup mirin

¼ cup lemon juice (preferably fresh squeezed)

1 ⁄ 3 cup brown rice vinegar

Combine the cucumber, jicama, radish, mint, parsley, and cilan-

tro in a large bowl. Toss the ingredients lightly to combine them.

Whisk the mirin, lemon juice, and brown rice vinegar in a small

bowl. Pour the dressing over the vegetables and toss lightly.

Yield: 10 servings (1 cup per serving)

Each serving contains approximately: Calories 35 (0% from fat), Protein 1 g,

Fat 0 g, Carbohydrate 7 g, Cholesterol 0 g, Sodium 11 mg

Allowances: 1 vegetable

Kasha Varnishkes

1 teaspoon extra - virgin olive oil

1 ½ large onions, sliced into rounds

½ cup chopped celery

6 ounces bow - tie noodles

1 medium egg white

½ cup medium or coarse kasha (buckwheat groats)

1 cup water or no - salt vegetable stock

Freshly ground pepper

½ cup fresh chopped sorrel or parsley (optional)

Heat the olive oil over medium heat in a medium - size pan. Add the

onions and celery and saut é until the onions are golden, approxi-

mately 8 minutes. Remove the vegetables from the heat and put

them onto a plate.

Bring a large pot of water to a boil. Cook the bow - tie pasta until

it ’ s al dente (follow the cooking directions on the package). Drain it

and set aside.

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