This is my modernized version of bibimbap, made with forbidden black rice. According to legend, this rice was only to be consumed by the emperors of ancient China and “forbidden” to the general public. Black rice has a sticky texture and slightly nutty flavor. Not only does it look beautiful, but it has the most protein of any type of rice and double the fiber of brown rice! When cooked, it turns a deep purple, indicating that it contains powerful phytochemicals that are believed to fight cancer, heart disease, and lower cholesterol. This superfood also contains more antioxidants than blueberries! Cook as you would any other type of rice.

Tonight, I also made a quick cucumber salad with an umeboshi dressing. Umeboshi paste is made from umeboshi plums that are pickled by packing them in sea salt and shiso leaves for about 6 months. In Asian medicine, they are used to treat various maladies. They are believed to relieve hangovers, stomach distress, morning sickness, and fatigue. Since they are high in sodium, they may not be ideal for anyone with high blood pressure.

Cucumber Salad with Umeboshi Dressing

Ingredients
1 tablespoon umeboshi paste
1 tablespoon mirin
8-10 mint leaves, finely chopped
1 english cucumber, thinly sliced

Directions
1. Whisk together the umeboshi paste, mirin, and mint in a large bowl.
2. Toss the sliced cucumbers with the dressing until the cucumbers are well coated.
3. Enjoy!