6 ounces brown rice
boiling water
16 ounces (2 cups) raw celery juice
½ c. diced celery
2/3 c. diced green pepper
2 slices (1/2 inch) eggplant with skins, diced
20 string beans
1 c. water
1 T. sesame oil
Wash brown rice and rinse in sieve. Cook in boiling water to cover until water is just about absorbed. Pour in 12 ounces celery juice and continue cooking rice until soft. Steam celery, green pepper and eggplant separately, and add rice. Steam string beans and cut into 1 inch pieces: add to rice. Mix in! 1 cup water and remaining 4 ounces celery juice. Add sesame oil and serve.
NOTE: This recipe can be used for all legumes and grits. The vegetable and juice combination also goes well with canned meat substitute items.
CELERY SALAD
(Palestine)
8 stalks white celery
1 pint heavy cream
2 T. finely chopped parsley
1 tsp. paprika pepper
4 red apples, unpeeled
1 pint yogurt
celery salt
Chop celery and apples very finely and add salt. Whisk yogurt for a few minutes, then stir in cream carefully. Pour over the celery and apples. Pile individual glasses, garnish with the parsley and sprinkle with paprika pepper. Serve very cold.
Dessert:
HALWA
(Common in most Muslim countries)
1 c. cream of wheat
½ c. shortening
¾ c. sugar
3 c. of water
½ c. almond chopped
¼ c. seedless raisins
1 T. vanilla
Put cream of wheat in shortening and fry on low heat until light brown. Add sugar, water and almond. Cook until all water dries and cream begin to give up the oil.
