Brown Rice Salad (circa 2007) 
 

1 ½ cups brown rice (2.5) During summer months, use long or medium grain brown rice or basmati brown rice used in today’s recipe.  Brown rice, although acidic, has cleansing properties due to its phosphorus content. 
 

1 can garbanzo beans (3.5) 
 

**Vegetables: Chop up a mixture that you enjoy including colorful seasonal vegetables – carrots, broccoli, peppers, cucumber, asparagus, zucchini, squash, tomatoes, cauliflower and radishes.  (5.0 – 6.0) 
 

In today’s mixture there are the following ingredients:

2 stalks of celery (6.0)

1 cup of cherry tomatoes (halved or quartered depending on size) (5.0)

1 small yellow squash (6.0)

½ yellow pepper (5.5)

½ green pepper  (5.5)

¼ to ½ small red onion  (5.0)

4-5 large radishes (5.0)

2 medium carrots (6.0) 
 

Ume Plum vinegar – to taste ¼ cup to start with this size recipe: This vinegar is made from Japanese umeboshi plums and are very beneficial (6.5) 
 

Average alkaline value:  56.5  divided by 11 = 5.13

1 cup serving; yields 8 – 10 servings; 1 point for Weight Watchers

Boil the brown rice according to package directions and let cool. 

When rice is cool, add the vegetables and the garbanzo beans and vinegar.

Mix together with your hands.  Refrigerate.   
 
 

Excerpt about brown rice from The pH Balance Diet:

The difference between brown and white rice is not just the color.  A whole grain of rice has several layers.  Only the outermost layer, the hull, is removed to produce what we call brown rice.  This process is the least damaging to the nutritional value of the rice and avoids the unnecessary loss of nutrients that occurs with further processing.  If the brown rice is further milled to remove the bran and most of the germ layer, the result is whiter rice, but also rice that has lost many more nutrients.  Polishing the rice removes even more health-supporting nutrients.  The complete milling and polishing process that converts brown rice into white rice destroys 67 percent of the vitamin B3, 80 percent of the vitamin B1, 90 percent of the vitamin B6, half the manganese, half the phosphorous, 60 percent of the iron, and all of the dietary fiber and essential fatty acids!

      Brown rice is a very good source of manganese, a good source of the minerals selenium, magnesium, and phosphorous as well as the vitamins B6, B3, and B1 and dietary fiber.  Only brown rice or basmati rice, which is a naturally occurring white rice, are recommended on the pH Balance Diet. 
 
 
 
 

Brown Rice Salad (July 2010) 
 

1/3 cup long grain brown rice + 2/3 cup water.  First, rinse/swirl rice counterclockwise and drain 3 times. Light hollow grains float to edge, let them go. Next, bring 2/3 cup water to a boil and cook rice for about 30 minutes. (2.5) During summer months, use long or medium grain brown rice or basmati brown rice. I used long grain brown and barley in today’s recipe.  Brown rice, although acidic, has cleansing properties due to its phosphorus content. 
 

1 cup of barley (3.0) (cook fast 5 minutes).  Rinse with water 2-4 times until water is clear. 
 

1 can organic garbanzo beans (3.5) 
 

**Vegetables: Chop up a mixture that you enjoy including colorful seasonal vegetables – carrots, broccoli, peppers, cucumber, asparagus, zucchini, squash, tomatoes, cauliflower and radishes.

In today’s mixture there are the following ingredients:

2 stalks of celery (6.0)

1 cup of cherry tomatoes (halved or quartered depending on size) (5.0)

1 small zucchini (6.0)

1 small yellow squash (6.0)

½ yellow pepper (5.5)

½ orange pepper (5.5)

¼ to ½ small red onion  (5.0)

4 large radishes (5.0)

½ cup bean pods (5.5) 
 

Ume Plum vinegar – to taste ¼ cup to start with this size recipe: This vinegar is made from Japanese umeboshi plums and are very beneficial (6.5) 
 

Average alkaline value:  65.0  divided by 13 = 5.00

1 cup serving; yields 8 – 10 servings; 1 point for Weight Watchers

Boil the brown rice according to package directions and let cool.  Repeat with the barley.

When rice/barley is cool, add the vegetables and the garbanzo beans and vinegar.

Mix together with your hands.  Refrigerate.   
 
 

Excerpt about brown rice from The pH Balance Diet:

The difference between brown and white rice is not just the color.  A whole grain of rice has several layers.  Only the outermost layer, the hull, is removed to produce what we call brown rice.  This process is the least damaging to the nutritional value of the rice and avoids the unnecessary loss of nutrients that occurs with further processing.  If the brown rice is further milled to remove the bran and most of the germ layer, the result is whiter rice, but also rice that has lost many more nutrients.  Polishing the rice removes even more health-supporting nutrients.  The complete milling and polishing process that converts brown rice into white rice destroys 67 percent of the vitamin B3, 80 percent of the vitamin B1, 90 percent of the vitamin B6, half the manganese, half the phosphorous, 60 percent of the iron, and all of the dietary fiber and essential fatty acids!

      Brown rice is a very good source of manganese, a good source of the minerals selenium, magnesium, and phosphorous as well as the vitamins B6, B3, and B1 and dietary fiber.  Only brown rice or basmati rice, which is a naturally occurring white rice, are recommended on the pH Balance Diet.