2 cups brown rice
3 cups water
3 tbsp. sprouted chia powder
3-4 tbsp. white wine
2 tbsp. olive oil or steam sauté
1 stalk celery
1 large white onion
1 green pepper
1 red/orange/or yellow pepper
3 cloves garlic
¼ tsp. cinnamon
1 tsp. dried marjoram or thyme
1 lb. okra
5-6 medium tomatoes
3 cups water (in addition to the first 3)
Sea salt and pepper to taste
Step 1) First, prepare the roux: grab a small bowl and mix together the sprouted chia powder, white wine, and sea salt and pepper; put this on a low heat and warm. Set aside when done preparing.
Step 2) In a separate, medium heated soup pan, add the 2 tablespoons of olive oil or steam sauté the onion and celery in Superbroth, cook for approximately five minutes
Step 3) Add the bell peppers, zucchini, garlic, cinnamon, marjoram, sea salt and pepper. Cook this for another five minutes, then add the final 3 cups of water, tomatoes, okra, and roux; cover and simmer on low heat for the next hour or so.
Step 4) While the gumbo is cooking, begin preparing the rice. Put brown rice and water in a pot and bring to a boil; cover the pot and lower heat so the contents are at a simmer for twenty minutes.
Step 5) The gumbo should be ladled over the hot rice; the two should be done cooking at about the same time.
Suggestion: Serve this dish with kale salad.