Advertisements

Rice Fennel Pilaf

In this rice dish, the flavors of the fennel with the onions, red pepper and coconut oil is so delicious. Adding the coconut oil after the rice has been cooked, adds a lot of moisture and helps in the absorption of other nutrients such as vitamins, minerals and amino acids… Enjoy!

Ingredients

  • 1/2 cups basmati rice
  • 2 cups chicken broth
  • 2 tbsp coconut oil
  • 1 tsp ground fennel
  • 1 tsp sea salt
  • 1/2 small onion, finely chopped
  • 1/2 red pepper, finely chopped
  • 2 tbsp fresh parsley, chopped

Instructions

  1. Add 1 tbsp coconut oil to a medium stove top pan on high – medium heat and cook until melted. Add onion, red pepper, fennel and sea salt. Cook until fragrant and the onion is translucent
  2. Mix the rice in with the spices and vegetables. Once the rice has been covered in the spices, add the chicken broth
  3. Do not stir the rice anymore and cover with a lid on medium – high heat. Bring to a boil. Cook for approx 5 minutes boiling.  Lower the heat to medium temperature, bring to a simmer and cook for another 10 minutes, until the liquid starts to evaporate, turn down the temperature to low and cook for another 10- 12 minutes until the liquid is completely evaporated and rice is fluffy
  4. Remove from heat. Stir in 1 tbsp coconut oil and fresh parsley and serve

Yield: 4-6

Advertisements

Turmeric Coriander Rice

Ingredients

  • 1 cup wild or basmati rice
  • 2 cups vegetable broth
  • 1/2 onion, chopped
  • 1 large garlic clove
  • 1 tbsp dried turmeric
  • 1 tbsp dried coriander
  • 1 tsp sea salt
  • 1 tbsp coconut oil

Instructions

  1. Add coconut oil to a stove top pan on high – medium heat and cook until melted. Add onion and garlic, cook until fragrant and the onion is translucent (do not brown the garlic)
  2. Add turmeric, coriander and sea salt with the rice. Mix the rice in the spices, vegetables and coconut oil. Once the rice has been covered in the spices, add the vegetable broth
  3. Do not stir the rice anymore and cover with a lid on medium – high heat. Bring to a boil. Cook for approx 5 minutes boiling.  Lower the heat to medium temperature, bring to a simmer and cook for another 10 minutes, until the liquid starts to evaporate, turn down the temperature to low and cook for another 10- 12 minutes until the liquid is completely evaporated and rice is fluffy. Remove from heat and serve immediately.

Yield: 3-4

Mexican Breakfast Supreme

Are you looking for a filling but healthy breakfast to carry you over until lunch? I was craving something spicy in the morning one day, almost feeling like mexican food, but with eggs. I decided to combine the two – using rice, eggs and mexican spices. This was so tasty and it didn’t take even take that long to make. Nice thing about this recipe is; you can make more rice to have for lunch later that day or even for dinner.

Ingredients

  • 2-4 eggs (preferably organic)
  • 1 cup wild rice
  • 1 can black beans, washed & rinsed (preferably organic)
  • 1 tomato, chopped
  • handful cilantro, chopped
  • 2 sprigs green onion, thinly sliced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp onion powder
  • 1 tbsp coconut oil
  • 1/2 tsp olive oil
  • 1 1/2 cup water
  • 1 lime, juiced
  • 2 tsp hot sauce
  • 1 tbsp sea salt

Guacamole

  • 2 avocados
  • 2 limes, juiced
  • 1/2 handful cilantro, chopped
  • 1/2 red onion, chopped
  • sea salt

Instructions

Combine all ingredients in a bowl, using a fork to mash the avocado until smooth with the other ingredients.

Instructions

  1. In a medium sauce pan, on high heat on the stove top, add onion and chili powder with 1 tsp melted coconut oil. Heat until fragrant, add rice, while stirring bath the rice in spices and oil. Add 1 1/2 cup water, cover and  turn down to medium heat.
  2. While the rice is coming to a boil. Add beans to medium size frying pan on medium heat, add cumin, lime juice and 1/2 tsp sea salt. Let the beans cook for 15 minutes, or until beans are soft.
  3. Once the water evaporates and is just past the level of rice, turn down heat to low, cook for another 15 minutes or until rice is tender.
  4. Chop tomatoes, green onion and cilantro and combine all ingredients with a pinch of sea salt and olive oil into a small bowl. Set aside. Cook eggs in frying pan, sunny side up.
  5. When the rice, eggs and beans are cooked. Serve with the eggs on top of rice with beans, guacamole and salsa on the side. Top with hot sauce. Enjoy

Yield: 2

Stuffed Acorn Squash with Quinoa, Wild Rice, Asparagus & Toasted Walnuts

Ingredients

  • 1 Acorn Squash, cut into half
  • 1/2 cup quinoa, washed, rinsed & cooked
  • 1/2 cup wild rice, cooked
  • 1 small red onion, chopped
  • 1 tsp onion powder
  • 2 tbsp coconut oil
  • 2 tsp sunflower oil
  • 1 cup vegetable broth
  • 2 cups water, boiled
  • pinch of sea salt

Instructions

  1. Preheat oven to 375 degrees F
  2. Soak quinoa in a bowl of water for approx 5 minutes
  3. In a medium sauce pan melt, 1 tbsp coconut oil with onion powder and sea salt on high heat
  4. Add rice to the pan. Stir the rice covering it with the oil and spices
  5. Add 1 cup of water. Cover and bring to a boil
  6. Once boiled turn down to medium heat for approx 10 minutes.
  7. While the rice is cooking. Start boiling another sauce pan with 1 cup of water
  8. Strain the quinoa, add to boiled water and cover. Turn down to medium heat cooking for 10 minutes until the water evaporates, then turn down to low until cooked
  9. Turn down rice to low and cook until the water evaporates completely and rice is cooked – soft
  10. Cut squash in half, remove seeds. Add 1 tsp coconut oil to each half.
  11. drizzle 1 tsp of maple syrup to the center of each. With your spoon distribute the syrup inside the squash. Set the squash aside

Toasted Walnuts

Ingredients

  • 1/3 cup walnuts, chopped
  • 1 small red onion, chopped
  • 8 stocks of asparagus, stems removed, chopped
  • 1 garlic clove, minced
  • 1 tsp cumin
  • 1 tsp coconut oil
  • pinch of sea salt

Instructions

  1. In a medium frying pan melt 1 tsp coconut oil with garlic, cumin and sea salt on high heat
  2. Add walnuts, turn down heat to medium heat. Cook for approx 2-3 minutes, until fragrant and walnuts are covered in oil and spices
  3. Add chopped onions and asparagus. Cook for approx 5-8 minutes, until the vegetables are almost tender
  4. Remove mixture from stove top, pour into a medium size bowl. Add cooked quinoa and wild rice. Mix all ingredients together
  5. Stuff the squash with ingredients. Bake for 1 hour on 375 covered
  6. Remove from oven drizzle each squash with sunflower oil and serve

Yield: 2 servings (1 squash per person)

Asparagus & Vegetable Rice Casserole

Asparagus is available year-round, and spring is the best season for fresh asparagus. It fights depression and puts you in a good mood. Asparagus is also a powerful aphrodisiac and one of the best foods to increase libido.

This recipe below is so easy to prepare and so healthy.  The great thing about this recipe is; if you have leftovers, you can actually turn this into soup the next day. That’s right…just add all the ingredients into a large stove top pot, add 2 parts water and 1 part broth,  sea salt  for seasoning. Let it boil for approx an hour and viola you have a hearty vegetable rice soup for lunch!

Ingredients

  • 1 cup water
  • 1 cup vegetable broth
  • 1 1/2 cup basmati rice
  • 1 large onion,chopped
  • 1 large green pepper,chopped
  • 1 medium size green cabbage,chopped
  • 1 lb asparagus, chopped on an angle
  • 3-4 garlic cloves,minced
  • 1 small jalapeno pepper, finely chopped(optional)
  • 1 can 28oz crushed tomatoes
  • 1 tbsp coconut oil
  • 1 tbsp raw agave
  • 1 tbsp paprika
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • 1 tsp of dried thyme
  • 1/2 cup fresh curly parsley
  • sea salt
  • Ground pepper

Instructions

  1. Preheat oven to 375 degrees F. In a medium saucepan, bring the vegetable stock, salt to a boil over medium-high heat Stir in the rice
  2. Cover the saucepan, reduce the heat, and simmer until all the liquid has been absorbed and the rice is tender, about 30 minutes.
  3. Remove the pan from the heat and let sit for 5 minutes. Using a fork, fluff the rice and place in a large serving bowl. Add the parsley and set aside.
  4. In a large pan saute over medium-high heat, add the coconut oil and heat. Add the garlic and onion and saute, stirring, for 1 minute. Add the remaining vegetables and cook, about 5 minutes. Add herbs, salt and pepper. Cook for another 5 minutes. Add your crushed tomatoes and agave
  5. Once cooked for about 10 minutes, mix the rice into the pan of vegetables and sauce
  6. Pour into a casserole dish and bake for approx 35-40 minutes, covered with foil

Yield:- 4-6 people