Coconut Rice with Veggies and Ginger Dressing

This so far is one of my top 5 favorite dishes!

1 1/2 C Brown rice

1 Can Unsweetened coconut milk

1 Tsp Himalayan salt

2 C Reverse Osmosis water

3 Cloves cut garlic (cut and let sit for 10 minutes prior to cooking)

Add all the ingredients to a pot and set over medium heat until boil, then turn to low and stir occasionally until rice is done.

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1 Onion

1 Small cabbage

2 Large purple carrots (higher amount of antioxidants)

2-3 Tbsp Coconut oil

1 Tbsp Pure maple syrup (I choose to use maple syrup over honey when cooking with higher temperatures, in Ayurvedic you shouldn’t cook with honey only eat raw. Recent research studies show heating honey raises a chemical called hydroxymethyl furfuraldehyde; a carcinogenic.) 

1 C Sliced brazil nuts and almonds

2 C Ginger Dressing (I did not make my dressing today but when I have I follow this recipe)

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Saute the coconut oil, onion, cabbage, and carrots on medium for 10-15 minutes then add the maple syrup nuts and a ginger dressing simmer on low for another 5 minutes or so. Mix together and enjoy!DSCF1002

 

Cheers friends! 

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