Steamed seasonal vegetables with homemade curry, soybean sprouts, and sprouted brown rice.

1. Steam the vegetables for 18-20 minutes. Add the soybean sprouts 2 minutes before the end.
2. Soak 2 cups of brown rice in 4 cups of spring water for 12 hours. Then bring the rice to a boil, reduce the heat, and cook for 10-12 minutes. Let it rest for 20 minutes with the lid on.
3. For the curry sauce: Steam the shallots, garlic, and ginger for 20 minutes, then blend with the turmeric and coconut oil or coconut milk until you get a creamy sauce.
4. For the Thai sauce, mix all the ingredients together and set aside.
5. Serve the rice in bowls, top with curry sauce, add the steamed vegetables, and drizzle with the raw Thai sauce and soybean sprouts on top.

Thank you to Véronique from EAVD school for this recipe.