{"id":387,"date":"2010-03-30T22:07:27","date_gmt":"2010-03-30T11:07:27","guid":{"rendered":"http:\/\/www.belly.net.au\/?page_id=387"},"modified":"2024-07-22T14:16:51","modified_gmt":"2024-07-22T04:16:51","slug":"gotu-kola-kanda","status":"publish","type":"page","link":"http:\/\/www.belly.net.au\/?page_id=387","title":{"rendered":"gotu kola kanda"},"content":{"rendered":"<p>This recipe is the first in our healthy traditions series, on food believed to be extremely good for you in various cultures around the world. In the Sri Lankan tradition, it is said that gotu kola keeps you  youthful, and is good for your blood and rheumatism.\u00a0 This recipe is by Paul Van Reyk, a very youthful and energetic Sri Lankan cook and father of many children.\u00a0 Find many more recipes by Paul<a title=\"here\" href=\"http:\/\/www.buthkuddeh.com.au\" target=\"_blank\" rel=\"noopener\"> here<\/a>.<\/p>\n<p><span style=\"color: #ff0000;\"><strong>GOTU  KOLA KANDA<\/strong><\/span><\/p>\n<p>1 cup cooked rice (see below)<\/p>\n<p>2 -3 tamped down cups of gotu kola leaves (1 bunch)<\/p>\n<p>Boil rice in a lot of water until grains whole but mushy &#8211; a thick  starchy soup\/porridge consistency.<\/p>\n<p>Pound leaves in a mortar, sieve out solids and\u00a0 keep juice or puree<br \/>\nwith a little water in a blender and sieve out solids.\u00a0 Makes 2-4 tbs of  bright green juice, add to cooked rice with a pinch of salt. It will  have a minty\/sharp\/peppery flavour.\u00a0 Add jaggery to taste (or  honey\/plain sugar).<\/p>\n<p>Have a bowl each morning, you can re-cook any leftover dry rice until  it is mushy to make this.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This recipe is the first in our healthy traditions series, on food believed to be extremely good for you in various cultures around the world. In the Sri Lankan tradition, it is said that gotu kola keeps you youthful, and is good for your blood and rheumatism.\u00a0 This recipe is by Paul Van Reyk, a [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":385,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-387","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/pages\/387","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=387"}],"version-history":[{"count":2,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/pages\/387\/revisions"}],"predecessor-version":[{"id":4108,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/pages\/387\/revisions\/4108"}],"up":[{"embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/pages\/385"}],"wp:attachment":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=387"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}