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Session 3-

Aleyna’s Bruschetta Recipe: makes enough for 4– 6 people

3 organic Vine Ripe Tomatoes diced, include juices

1/4 organic medium onion chopped fine

1 garlic clove pressed

1/2 tsp capers

5-7 basil leaves finely scissor

1/4 cup chopped cilantro

Dressing:

Mix the following in a bowl and then pour over the tomato mixture

1/2 tsp dried or fresh oregano

1/2 tsp dried or fresh thyme

1/2 cup red wine vinegar

2 tbsp organic honey

1/4 cup organic extra virgin olive oil

Let the ingredients stand for at least 30 minutes prior to serving on slices of toasted baguette or your favorite toasted loaf. It keeps for a few days covered.

Session 9-

Aleyna’s Brown Rice Pudding

You can adjust the amount of spice in this to your liking. If you like Chai spice tea you’ll love the flavors here. I make this without dairy milk, but you can use milk if you wish.

Rinse and steam 2 cups cup brown basmati or brown rice until light and fluffy. Transfer to a baking dish. Add raisins, 1/2 cup shredded unsweetened coconut, 1/4 cup chopped pecans or walnuts to your taste preference.

Mix in a separate bowl:

2 eggs whisked

1 tin of light coconut milk ( available in Asian Section of store in tins) or 1 2/3 cup organic rice or soy milk.

1 tsp of organic vanilla extract

1 vanilla bean pod sliced, and scrape the vanilla paste from the pod

1/2 cup Brown Rice Syrup, Maple Syrup or Honey

1 tsp cinnamon

1 tsp freshly ground nutmeg

1/8 tsp cloves

Grated orange zest from 1 orange or to taste

Pour the liquid over the rice mixture and bake for an hour at 350F. Serve with warmed coconut milk over top. You can eat it hot or cold. Enjoy!