Rice
2 parsnips
1/4 cup chopped carrots
1/2 yellow bell pepper
1/2 green bell pepper
2 teaspoons coconut aminos
1 teaspoon sesame oil
1/2 teaspoon apple cider vinegar
1 teaspoon nama shoyu or tamari
1/2 teaspoon maple syrup
pinch salt
Egg
Meat of 1 coconut – fork mashed
1 teaspoon sesame oil
1/4 teaspoon apple cider vinegar
1/2 teaspoon asafoetida powder
1 teaspoon turmeric
pinch salt
Vegetables
1/2 cup corn
1/4 cup peas
1/4 cup chopped scallions
1. In a food processor or high speed blender blend rough the parsnips to rice consistency.
2. Blend parsnips with the rest of the Rice ingredients.
3. Blend Egg ingredients.
4. Dehydrate Rice and Egg separately at 42 degrees Celsius (108 degrees Fahrenheit) for 5-6 Hours.
5. Mix with Vegetables and serve warm.
