Pesto Rice Salad

• 1 cup organic brown rice
• 2 cups water (we use HydroMag™ treated water)
• ½ tsp. sea salt
• 1-2 cloves organic garlic
• ¼ cup organic walnuts
• 3 cups fresh organic basil
• 1/4 cup olive oil
• ½ tsp. sea salt
• ½ cup fresh organic red pepper chopped
• 1 ½ tbsp. fresh lemon juice
• 1 ½ tbsp. balsamic vinegar

1. Cook rice in salted water until done. Cool.
2. Prepare pesto. Place garlic and ¼ cup walnuts in food processor or VitaMix blender. Chop until fine.
3. Add basil and process while slowly adding olive oil, process until smooth. Add salt and pulse to blend.
4. Add the pesto and the chopped red pepper to the cooked rice and blend.
5. Garnish with basil leaves.
6. Serves 2

Cellini Bean Soup

• 1 pound dried organic cannelloni beans, soaked in filtered water overnight (we use HydroMag™ treated water)
• 2 organic garlic cloves, peeled and minced
• 2 bunches organic Swiss chard
• Sea salt to taste
• 4 tablespoons extra virgin olive oil
• Cayenne pepper
• 6 slices day-old organic sprouted grain bread

1. Put the beans (discard their soaking water) in a stockpot and add cold filtered (HydroMag™ treated preferably) water to cover the beans by 1 inch. Add minced garlic. Reduce heat to low and slowly cook the beans uncovered until tender 1 to 1½ hours. Add water to pot if necessary to keep beans submerged.
2. Remove chard leaves from stems. Chop the stems and add to the pot, cook for about five minutes. Tear leaves into 1 to 2 inch pieces add to pot. Add salt and pepper to taste. Cook until leaves of chard are wilted.
3. Tear bread into small pieces and toss in bowl with 2 tablespoons of olive oil, salt and pepper to taste. Toast bread in a single layer on a baking sheet in a 350 degree oven until crisp and golden brown, 15 to 20 minutes.
4. Serve soup in bowls sprinkle soup with toasted bread, drizzle with remaining olive oil, season with salt and pepper.
5. Serves 4-6.