Turmeric Rice

Many traditions have a form of rice that includes turmeric. Here is a really easy one to make that can be made with or without oil or butter.

Turmeric is a powerful anti-inflammatory food. Including it in your diet will help you to recover from illness, minimize chronic diseases and counter the effects of aging.

From: https://www.favfamilyrecipes.com/super-easy-yellow-rice/

 Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Serves: 4

Ingredients 

• 3 tablespoons vegan butter

• 1 cup long-grain white rice

• 1 teaspoon fresh minced garlic or onion

• 1 teaspoon onion powder or dried minced onion

• 1 teaspoon ground turmeric

• 2 cups veggie broth

• 1/2 teaspoon Kosher salt or to taste

• ground black pepper to taste

• Herbs for topping

Instructions

1.                Heat butter in a large saucepan over medium heat.

2.                Add the rice and gently stir until rice begins to lightly brown.

3.                Add garlic or onions, onion powder, and turmeric and stir until well mixed in.

4.                Slowly stir in broth and raise heat to medium-high. Add salt and pepper to taste.

5.                Bring the mix to a boil then turn the heat to low and cover the pan with a lid.

6.                Simmer for 20 to 25 minutes. Remove from heat and add herbs, and fluff with a fork.

Sesame Kale Macro Bowl

Inspired by the Macro bowls at Native Foods and the Green Owl Café.

This symphony of flavors is so nourishing, it will soon become one of your comfort food dishes. This dish uses traditional sauerkraut that’s been lacto-fermented because it contains a plethora of wonderful bacteria and enzymes that will make your gut happy. If you’re new to fermentation, lacto, in this case, has nothing to do with cow’s milk. The process is named after lactobacillus bacteria, a salt-tolerant micro-organism found in most probiotic supplements. After the salt has destroyed potentially harmful bacteria, lactobacillus and other “good” bacteria start to convert sugars and lactose in the cabbage to lactic acid, which preserves the food and gives it the tang of sauerkraut.

• 1 C dry black beans (soaked and cooked)

• 2 Portobella caps (sliced)

• 1 head curly kale (or any kale you prefer)

• 1 C lacto-fermented sauerkraut

• 1 C tahini sauce (recipe below)

• 1 T coconut oil

• Sea Salt to taste

• Sesame seeds for garnish

Soak your black beans for >18 hours, starting with hot water. Simmer for 1 hour while you prepare the rest of the ingredients. When soft, add a dash of salt and let rest. Cut the mushrooms and slice the kale in 2 inch strips (I leave the stem in). Salt the mushrooms and sauté in the coconut oil on a skillet until juicy and browned. Steam the kale in a separate pot. Make the tahini dressing (below) while all this is cooking. Once the mushrooms are done, make some room in the skillet to warm the sauerkraut. Drain the beans and gather the greens, beans, mushrooms and ‘kraut in a bowl and drizzle with your prepared tahini sauce. Sprinkle with sesame seeds and enjoy with friends! Makes about 4 servings.

Tahini Sauce

Inspired by About.com’s Tahini Sauce

• 1/2 cup tahini (sesame seed paste)

• 1 glove garlic {crushed or chopped}

• 1/2 t sea salt

• 2 T olive oil

• Juice of 1 lemon

• 1/4 C – 1/2 C water

Blend all ingredients except water in a blender. Add water to desired consistency. Enjoy drizzled on just about anything!