Thai Cashew Coconut Rice with Ginger Peanut Sauce {GF} {V}

If you follow me on Instagram (@julie.grubbs if you don’t and would like to), you may have seen my rave review of this rice a few weeks ago. I found the original recipe via Host the Toast and good crap is this dish amazing. Rice cooked in coconut milk! I’m ashamed that this was a new thing for me – It’s actually life-changing.

IMG_8290I made one change from the original recipe and sautéed the veggies in a little bit of coconut oil instead serving them raw. Do whatever suits your fancy, because either way, you’re going to love it.

IMG_8289I found it helpful to chop my veggies the night before so I could toss them in a pan as soon as I got home from work and save 15 minutes or so, which is essential these days. While the veggies were sautéing and the rice was ricing, I whipped up the peanut sauce, which honest to goodness tastes yummy enough to drink by itself. Host the Toast recommends microwaving the peanut butter and honey together to soften them a bit, but since we do not have a microwave, I used my immersion blender to blitz everything into a perfect, saucy consistency.

Once the veggies and rice are finished cooking, combine veggies with cashews and cilantro in a large bowl. Add the rice, combine again, and then add the peanut sauce and combine once more. It’s really that easy… and tastes amazing!

Thai Cashew Coconut Rice {Modified from Host the Toast}

For the Coconut Rice:
  • 1½ cups dry jasmine rice
  • 1 (15 oz) can unsweetened coconut milk
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1 cup water
For the Veggies:
  • 1 tbsp coconut oil (olive oil works well, too)
  • 2 red bell peppers, finely chopped
  • 1/2 Savoy cabbage, shredded
  • 1½ cups shredded carrots
  • 1 small sweet onion, finely diced
  • 1/2 cup cilantro, chopped
  • ¾ cup green onions, thinly sliced
  • 1 cup cashews, finely chopped
For the Ginger Peanut Sauce:
  • ⅓ cup peanut butter
  • 2 tablespoons honey
  • 3 teaspoons freshly grated ginger
  • 2 tablespoons rice vinegar
  • 2 teaspoon sesame oil
  • Water to thin

Directions:

  1. In a medium-sized pot, mix together the rice, coconut milk, garlic, salt, and water. Cover and bring to a boil.
  2. Once the pot reaches a rolling boil, reduce heat to low and let simmer for 30 minutes.
  3. After 30 minutes, turn off heat and let sit (with lid on) for an additional 10 minutes.
  4. While the rice is cooking, sauté red peppers, cabbage, carrots, and onion in a large pan on med-low heat.
  5. As you wait for the rice and veggies, make the peanut sauce.
  6. In a bowl or measuring cup, combine the peanut butter, honey ginger, rice vinegar, and sesame oil. Blend with immersion blender until smooth. Add water to thin (I added 1/4 cup) and blend again.
  7. Fluff the rice and combine it with the chopped vegetables and cashews in a large bowl. Drizzle with the Ginger Peanut Sauce and combine again. Enjoy!
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Whipped Coconut Cream + A Week 2 Update!

Though paleo-fied desserts are definitely not promoted during Whole30, sometimes I want to feel like I’m indulging, even if the whole bowl of amazing I’m downing is 100% good for me. I didn’t make paleo cookies or a paleo cupcake. I didn’t even make banana ‘ice cream’. See, those are big no-nos for me right now, despite how much I want them and despite the fact that I spent an unmentionable amount of time thinking of Gluten-Free Pumpkin Chocolate Cookies in church this morning.

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What I did do was take refrigerated a can of coconut milk, remove the liquid, and whip the cream into a dreamy oblivion.

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IMG_4462Then I served it over fresh berries and patted myself on the back. The sweetness of the berries was enough to not miss any sugar in the whipped cream. Also, with all the good, rich fats from the coconut I was blissfully satisfied after my last bite. Had this been whipped cream of the aerosol variety, I would have probably gone back for thirds.

As for my Whole30, I’m past the halfway point! And coconut whipped cream might give me the strength to carry on! I kid, mostly. Week two was more or less a breeze. There was a day where I wanted chocolate so bad I could have screamed, and another day where I actually heard Swedish Fish calling my name, but alas, I haven’t caved. Honestly, the hardest part of this week was my meal planning. By Saturday afternoon I had a good list together that I am excited about, but I had to force myself to be creative in order not to suffer through the week eating mundane foods. I haven’t had the “I’m missing out” feeling I’ve been dreading, either. I’ve been so content with being well-rested and not bloated that the things I’m not drinking /eating have not been much of a temptation.

 

Whipped Coconut Cream (Original recipe from Oh She Glows)

Ingredients: 1 can full-fat coconut milk (Do not use light! The consistency will be off.)

Refrigerate coconut milk for several hours or overnight.

Chill the bowl you’ll be using (glass or stainless steel) in the freezer for 10 minutes.

Remove coconut milk and flip can upside down (try not to jostle too much!)

Open can and remove liquid from the top. You can use the extra in smoothies or for cooking.

Either with a stand mixer or hand-mixer whip the coconut cream until fluffy. It will be a little thicker than traditional whipped cream.

If not on Whole30, a bit of vanilla or sugar would be tasty!

Makes 3-4 servings.

 

On Well-Being, Or Getting There

The past year with chronic urticaria (aka chronic hives) has been a frustrating one. Food allergies? Maybe. Unexplainable hives? Could be. There were a whole other host of issues tested, though the accuracy rates left me unconvinced. Cutting out gluten has benefited me in more ways than one, though I do not think it has affected my body’s response to hives. So what is a girl to do, wait and see what I react to next?

No. Turns out there are many things I can do for myself. Things I can do to potentially heal myself.

Over the weekend, Pal and I watched Fat, Sick, and Nearly Dead; Vegucated; and Hungry for Change. And boy, do I fee like I’ve come out of this documentary binge a changed person.

Joe, the man behind Fat, Sick, and Nearly Dead, was suffering from the same auto-immune condition as me (chronic urticaria). Joe healed himself with juice. When Joe doesn’t live on liquid alone, he focuses on a plant based diet, void of meat and dairy. And it’s not just mysterious conditions like chronic urticaria that benefit from this type of diet. So many conditions can benefit from a nutrient-dense diet like this. It’s kind of astonishing, yet seems so obvious.

I have decided to take on Joe’s way of life for at least one month, with 10 days being devoted to juice alone… and, you guessed it; I’ll be documenting my juice fast awesomeness here. However, I really don’t see myself quitting a plant based diet after one month.

Joe’s journey left me hungry for more information, so we watched Vegucated and Hungry for Change. Both contained similar information, with Vegucated offering a look inside commercial farms. I flat-out sobbed, and am leaving it at that.

*images via google

*i am not a doctor, so please consult a physician before making any changes to diet or medication