We hope you had a great Thanksgiving yesterday. Below please find a yummy way you can enjoy some turkey or Tofu-rkey leftovers. Gratitude is a powerful feeling that momentarily eradicates negativity and stress from our lives. To experience lasting inner peace, try ending each day by being grateful for all the gifts in your life. Offer thanks to yourself, your higher power or the people that surround you on your life’s path. It is extremely helpful to maintain a journal of appreciation and thankfulness. Many people find the mere practice of keeping a gratitude journal helps them to maintain lasting inner peace. We would like to conclude this blog entry by thanking you, dear reader for you time and attention. We are grateful for your support and interest in our work. We wish you peace and love on your journey.
Revitalizing Rice and Turkey Salad
10 ounces vegetable stock, organic and ready to serve
1 cup water
1 cup brown rice, long-grain, uncooked
1 cup whole kernel sweet corn
1 fresh tomato, seeded and chopped
1/2 cup peas
1/2 cup shredded carrot
1/4 cup freshly squeezed lemon juice
1 tablespoon extra virgin olive oil
1/2 cup Parmesan cheese, grated
1/3 cup fresh parsley
3/4 cup turkey, cooked
1. In large stockpot over medium high heat, blend vegetable stock and water. Bring to a rapid boil. Add brown rice, corn, peas and carrots. Stir well.
2. Reduce heat to low. Cover and simmer for 20 minutes or until rice is tender and most of the water is absorbed.
3. Gradually add lemon juice and olive oil to mixture. Mix well. Add cheese, tomato, parsley and turkey. Toss well to coat
4. Transfer mixture to bowl. Cover and refrigerate for at least three hours. Serve.
Yield: 6 servings
Revitalizing Rice and Turkey Salad
10 ounces vegetable stock, organic and ready to serve
1 cup water
1 cup brown rice, long-grain, uncooked
1 cup whole kernel sweet corn
1 fresh tomato, seeded and chopped
1/2 cup peas
1/2 cup shredded carrot
1/4 cup freshly squeezed lemon juice
1 tablespoon extra virgin olive oil
1/2 cup Parmesan cheese, grated
1/3 cup fresh parsley
3/4 cup turkey, cooked
1. In large stockpot over medium high heat, blend vegetable stock and water. Bring to a rapid boil. Add brown rice, corn, peas and carrots. Stir well.
2. Reduce heat to low. Cover and simmer for 20 minutes or until rice is tender and most of the water is absorbed.
3. Gradually add lemon juice and olive oil to mixture. Mix well. Add cheese, tomato, parsley and turkey. Toss well to coat
4. Transfer mixture to bowl. Cover and refrigerate for at least three hours. Serve.
Yield: 6 servings
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