12 Steps to Whole Foods

Avoiding Bad Fats, Enjoying Good Fats
Whole-Grain Pasta with Thai Coconut Sauce
My teenaged son calls this dish “Asia Meets Europe.” You can serve it with 4 C of cooked brown rice instead
of pasta, if you prefer to keep it truly Asian.
16 oz. whole-wheat or spelt pasta, cooked according to package directions
3 Tbsp. coconut oil
1 can coconut milk
2 Tbsp. cornstarch
2 onions, chopped
1 head cauliflower, chopped
2 red bell peppers, sliced
3 carrots, chopped
2 Tbsp. fish sauce
2 Tbsp. red curry paste (or green or yellow, if you prefer)
1 can lychee fruit, drained (pronounced “LEE-chee”)
1 can baby corn, drained
¼ tsp. sea salt
Heat the coconut oil in a wok or skillet and sauté vegetables until tender-crisp. Blend the coconut milk,
cornstarch, fish sauce, curry paste, and salt in a blender. Add to the vegetables, along with the lychees and baby
corn. Heat and stir until sauce thickens. Toss vegetables/sauce with pasta and serve.
Rice Pudding
1½ C brown rice, rinsed and drained well
3 C water
1 can coconut milk
¼ C maple syrup
½ C raisins
½ C shredded coconut
1 Tbsp. cinnamon
½ tsp. nutmeg
½ tsp. sea salt
1 tsp. vanilla
optional: 3 eggs (organic, free-range), lightly beaten
Bring water to a boil, add the rice and salt, reduce the heat to medium-low and simmer 45 min. Mix all other
ingredients into the rice and fold into a greased 9"x13" pan. Optionally, lightly sprinkle with additional
cinnamon. Bake at 350° for 30 min., then serve warm.
112 12 Steps to Whole Foods
© Copyright Robyn Openshaw