Laura Prepon's "The Stash Plan"

Actress Laura Prepon has teamed up with integrative nutritionist Elizabeth Troy on a new wellness book, “The Stash Plan.” The 21-day plan is designed to help revitalize your organs and boost your energy.

FRIED EGG WITH ROASTED CAULIFLOWER AND BROTH-INFUSED RICE

ROASTED CAULIFLOWER
Ingredients:
2 heads cauliflower
1¼ tbsp. olive oil
2 tbsp. chopped cilantro
1 tsp. Real Salt
1 tsp. fresh-ground black pepper

Instructions:
Preheat oven to 350°F. Cut cauliflower into 1- to 2-inch chunks.
Place cauliflower on a baking sheet. Drizzle with olive oil, cilantro, salt, and pepper. Toss with your hands to coat well.
Roast for 15 minutes. Stir with a spatula, then roast for an additional 10 minutes or until a knife can easily pierce them.
Allow to cool, then transfer to a glass container.
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BROTH-INFUSED BROWN RICE
Ingredients:
1 c. short-grain brown rice
¼ c. wild rice (optional)
3 tbsp. plain Greek yogurt
3½ c. water
½ c. beef broth
1 tsp/ Real Salt

Instructions:
The night before, place rice and wild rice in a glass bowl. Add 3 tablespoons yogurt and 1½ cups of water. Mix until the yogurt is dissolved. Leave on the counter overnight. (This ferments the rice so it’s easier to digest.)
The next day, put the rice in a strainer and rinse until the water runs clear.
Place the rice in a 4-quart saucepan. Add broth, 2 cups water, and salt. Cook on high until the rice begins to boil, then lower the flame to low, cover, and cook for 30 minutes, stirring occasionally.
Stir, then allow to cool, then transfer to a glass container.

Note from Elizabeth: We soak brown rice, as well as other grains, in yogurt because the yogurt has enzymes that predigest the rice, making it easier for the body to assimilate the nutrients. It adds flavor as well.
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From THE STASH PLAN by Laura Prepon and Elizabeth Troy. Copyright © 2016 by Laura P. Enterprises Inc. and Emmett LLC. Reprinted by permission of Touchstone, an imprint of Simon & Schuster, Inc. On sale 3/1/2016 wherever books are sold.