Coconut Curry Bowl with Thai Red Rice
This is a rich, warming meal with a touch of spice for those evenings where you need a little comfort food. I used a red rice simply because I love vibrant, colourful dishes. Red vita rice is an ancient grain which has been harvested in Thailand since the sixth century. It has a really nice nutty flavour, and a deep burgundy colour.
Makes 8 servings
- 1 large onion, chopped
- 4 carrots, washed, peeled, and sliced
- 2 zucchinis, washed and sliced
- 1 tablespoon coconut oil
- 2 tablespoons curry powder
- 2 cups coconut milk
- 3 cups garbanzo beans (chickpeas)
- 2 cups red vita rice (you can use basmati as an alternative)
- Kosher sea salt to taste
Rinse the rice under cold filtered water for ten minutes.
In a saucepan, bring 4 cups of water to a boil. Add the rice, cover, and let cook on low heat for about 30 minutes, or until all liquid is absorbed.
Heat the coconut oil in a separate large saucepan over medium heat.
Add the chopped onions, and sauté for 5 minutes.
Add the carrots, curry powder, and a pinch of sea salt and stir occasionally for 10 minutes. Careful not to burn the curry, add a splash of water if it is sticking to the bottom of your saucepan.
Add the zucchini, chickpeas, and coconut milk.
Cook for another 10 minutes (uncovered) or until your carrots are completely cooked through.
Serve on a bed of rice, and enjoy.
Brazil's Secret Smoothie: Açai Na Tigela
Brazil is on the map this summer as they are hosting the World Cup so I thought it would be appropriate to write about Brazil’s finest dish: Açai na Tigela. Okay, that is totally my opinion, but that’s because it is delicious! I made this decision after spending a few months in Brazil’s northeastern parts. After discovering this smoothie, I ate one a day. I wanted to eat four.
You have got to really love smoothies to make this one so if you are not ready to take smoothies to the next level, do not read any further. This is for the die hards, the smoothie fanatics, for those of you who would eat smoothies for breakfast, lunch and dinner if it were legal and/or socially acceptable.
This is the real deal. It’s glory in a bowl and will fulfill you from head to toe. It’s got power and vigor. It’ll sustain you for the day and energize you for life. It’ll give you superpowers. Seriously. Plus it contains aphrodisiacs. ¡Hola señor! That’s Spanish, but you know what I mean.
The Açai berry (pronounced a-sigh-EE) is considered a superfood and a powerhouse in the berry family. It’s basically edible gold. But let’s not go crazy on these guys and eat them all day, every day. They come from the Amazon – not exactly local, ya know?
Açai Na Tigela: Recipe
This smoothie is made of an Açai blend topped with granola, banana, nuts, seeds, and honey. Yum yum. It is quite possibly the most incredible thing you’ll ever lay your eyes on. Brazilians love this stuff.
Açai na Tigela means Açai in a Bowl so please, for the love of Brazil, do not drink this smoothie out of a cup or on the go. It needs to be respected for its beauty and appreciated for its bounty. This dish is always served in a bowl and eaten with a spoon. Always.
- 100g Açai pulp (I used a brand called Sambazon)
- 1 handful mixed frozen berries
- 1 Banana
- ½ Cup Almond/Soy/Rice milk
- 1/3 Cup granola
- 1 Chopped Banana
- 1 Tbsp honey
- 2 Tbsp of your favorite nuts/seeds
Pour the smoothie in a bowl (it should be a thick consistency) then add the toppings and enjoy!