Uber Rice Bowl with Steamed Greens, Avocado and Tamari Omelette

By Sherry Strong, Food Philosopher

Servings 2-3

Think Steam-fry instead of Stir-frySteam-frying with virgin coconut oil, sea salt, pepper, fresh ginger and a pinch of chilli can make a world of difference. You get the fabulous stir-fry flavour without the AGE (Advanced Glycated End-Products) which contribute to premature aging and cellular degeneration.

Teriyaki Salad Dressing:

Rice:

  • 1 cup wild rice (blend)
  • 2 cups spring water

Steam-fry  Greens:

  • 1 cup broccoli
  • 4 small bok choy
  • Dash of tamari to taste
  • Optional – avocado

Tamari Omelette:

Follow the directions below for each component.  Assemble the dish by placing cooked rice in a deep, wide bowl.  Then layer greens over rice and place slices or strips of tamari omelette on top. Chop up some green onion to garnish.

Teriyaki Salad Dressing:

  • Combine all ingredients and mix well.

Rice:

  • Cook rice for about 35 to 40 minutes or until water is absorbed and rice is tender.

Steam-fry Greens:

  • Lightly steam greens in 3 Tbsp of water in a pot with a lid. After steaming, pour the dressing over vegetables and gently toss. For added creaminess, peel, pit and dice an avocado, then gently fold together with greens.

Tamari Omelette:

  • Lightly whisk eggs with tamari. Place coconut oil into a medium to low heated skillet pan. Make sure oil has covered the entire surface of the pan. Pour in egg mixture and cook until the top of omelette is cooked. Remove and slice into strips, then place on top of greens.

Check out www.ReturntoFood.com to learn more about Sherry and why resolutions and diets don’t work. Find out what science and nature tells us in her food philosophy based on work with celebrities, elite athletes and Jamie Oliver’s Fifteen Foundation.

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