FAMOUS PEOPLE WITH EPILEPSY

While much is unknown about epilepsy, one thing is certain and that is that there have always been people with epilepsy. Epilepsy was one of the first neurological conditions described in medical writings, some of which go back to the 5th millennium BC! It is thought that many notable historical figures had epilepsy such as Socrates, Julius Caesar, and Harriet Tubman.  A number of current leaders (Chief Justice John Roberts), actors and musicians (Danny Glover, Hugo Weaving, Neil Young, and “the artist formerly known as Prince”), and sports players (US Olympics Women’s Hockey Player, Chanda Gunn and Atlanta Falcons player, Jason Snelling) have suffered from epilepsy too.  You can see that this is an impressive bunch of people! To quote Epilepsy Toronto, this shows that “Despite the challenges, people with epilepsy have their strengths, hopes and dreams like everyone else and can achieve greatness”.

Today’s recipe is inspired by one famous person who had epilepsy as a child- the artist formerly known as Prince and it’s called “Purple Grain” Asian Salad (the corniness continues!). It’s made with black rice which turns a dark purple when cooked. Matt loved it!

"Purple Grain" Asian Salad

Adapted from My New Roots, Serves 2

1 cup uncooked black or mahogany rice (I used Lundberg Family black rice)

2 cups of water

Pinch of salt

1- 3.5 ounce container of Shitake mushrooms (~12 large Shitake mushrooms), sliced

1 Tb olive oil

1/2 red bell pepper, sliced

1 carrot, shaved

1/2 cup frozen edamame (cooked in boiling salted water for 5-10 minutes)

3 small radishes, thin sliced

2 green onions, sliced

1/4 cup chopped cilantro

Dressing:

1Tb fresh ginger, grated (about 1 inch piece of ginger)

1 Tb soy sauce or tamari

2 Tb sesame oil

2 Tb lemon juice

1 Tb honey

Combine rice, water and salt in a pot and bring to a rolling boil for 2 mins. Cover and turn heat to lowest setting for 45 minutes. Then remove pot from heat and let sit for 10 minutes. Black rice is dense and has a nutty, chewy texture so it will not "fluff" up like regular white rice.

While rice is cooking, remove stems from mushrooms, slice and saute for 5 minutes in 1 Tb of olive oil until lightly browned. Slice all vegetables and place in a bowl with the sauteed mushrooms. Mix together ingredients for the sauce. Combine rice, vegetables and sauce. Can serve hot or cold.