Organic Granny

For the last few days we have not used the oven or stove for cooking our meals. We aren't doing the "raw vegan" thing either, or only in a limited way. Instead, the delicious coconut rice in the photo above was cooked by the Sun outside in our backyard. Free Power. The recipe for the coconut rice and the cucumber-mayo sauce (like Tzatziki) above are below. You can find the recipe for the sun-roasted Moroccan Vegetables HERE. FLUFFY NO-FAIL COCONUT RICE SOLAR-COOKED If you have a Sun Oven, set it up, position it for the sun, and wait for it to hit 300 degrees Fahrenheit before putting in the rice. Using one of the black speckled (granite) pots that come with the Sun Oven (or that you can purchase pretty handily), put in the following ingredients: 2 cups of regular rice (I used Jasmine) 1 tablespoon turmeric powder 1/4 cup - 1/2 cup coconut shreds (I used unsweetened, fine shreds) 1/4 teaspoon sea salt zest from one small lemon (optional) 3 1/2 cups water (1 3/4 cup of wat