 2 tablespoons sugar- 1 cup sticky rice
- 2 pinches salt
- 1 cup coconut milk
Soak the sticky rice in enough water to cover the rice for at least an hour. Take your steamer, put water in the bottom and cover the steam section with cheese cloth. Pour the sticky rice on the cheese cloth, cover with the lid and put it on the stove on medium to high heat. The sticky rice should take about a 20 minutes of steaming to coffok and will become translucent when done. Heat the coconut milk in a pot over medium heat. Stir constantly and let the coconut milk simmer. Hard boiled coconut milk will curdle . Add sugar and salt. Pour the hot coconut milk over the hot sticky rice and slice ripe mango. Let it sit for 5 minutes. The sticky rice will absorb all the coconut milk. |
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Tomatoes
Tomatoes are one of the richest sources of the flavenoid lycopene - which gives them their red colour - which has shown to defend, in study after study, against cancers of the lungs, cervix, prostate and mouth. Cabbages
All cabbages, including their kin broccoli, cauliflower, kale are not only rich in calcium, but recent research has shown that they are also extremely rich in anti-cancer flavonoids.Red Cabbage is the richest source of flavonoids. |
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We think it’s a bit silly to buy asparagus flown in from South America, or apples shipped from New Zealand, when for many weeks or months of the year. Eating food in season, is a very powerful and important idea. It supports a great many values. The fact is that food that is going to be fresher. It's going to be more nutritious because it's fresher. |
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