holy mole

Thanks to some inspiration from Jason Wrobel at the Longevity Now conference, tonight I satisfied a serious need for warmth and depth with cooked forbidden rice and a raw mole sauce. On sunday, Jasons' demonstration was a recipe for a tri colored quinoa mole bowl; he used sprouted quinoa, zuchinni and some other vegetables as a base for a chipotle mole sauce with almond butter, sunseeds and onion with all sorts of extra love and kisses in there for flavor.

Being as adaptable and inventive as I am, I reworked this idea with limited ingredients.  I don't have any quinoa [how did this happen?] and no sprouted or soaked grains or seeds going, and I COULD NOT wait. I had an itch that a cowbell couldn't scratch. SO!
...
In the bowl
-forbidden rice [cooked]
-raw asparagus
-shredded carrot
That's it. my mini-fridge is empty!

In the SAUCE
-meat from one young coconut, and a little more from a second
-a really full spoonful [okay ladleful] of raw cacao powder
-clove of garlic
-half a jalapeno
-handful of hunza raisins
-bigish squirt of raw temecula avocado honey
-splash of olive oil
-maca, mesquite, vanilla, black pepper, real salt, cayenne pepper, cumin, and a generous pinch of dried chipotle seeds

I blended this up with water- it was wet enough to pour easily out of the vitamix, but thick enough to need to spoon out a big from the bottom.
mix mix mix mix, stir stir stir, chew chew
...
It was incredibly sateing [vocab accredited to Noel], I am 100% sure this is going to be made several times in many different variations over the next while.

The rice was the only cooked food of the day, and I think it would be better with more heat in the sauce, and less heat in the rice- I will plan ahead next time and try this with quinoa, wheat berries, or sprouted rice. In fact, I have some leftover sauce and I will try it over my buckwheat granola tomorrow!