Rice, Rice, Baby: Thai Coconut Brown Rice

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{a part from my lame-themed title, this Thai Coconut Brown Rice recipe makes up for it}

So lately as things around my life have just been a little hectic, I’ve been gravitating towards being a complete home-obsessed dog lady.  I’m also equivalent to that of a vampire because of my lack of sun as of late. Although, I am in no way ashamed of that statement- I happen to admire vampires, who doesn’t?  No one, that’s who.  Anyhow, I’m sure vampires love Thai food, another thing no one doesn’t like. Thai food is easy, comforting, and incredibly versatile.  Plus, I like to pretend I’m suiting up for a trip to Thailand in the near future (i.e. just let me dream). Ah, but vampires and Thailand- really. It’s the perfect combination. However, on to the best Thai-takeout-inspired recipe…ever.  Also, it’s much healthier, of course. Woo! 

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{another lamed-theme statement; my modest kitchen, aka, where the magic happens…hell yea. Clearly, I believe in year-round christmas lights, it’s the simple things}

you will need

1 cup brown rice

2 cups of coconut milk (I used half whole-fat coconut milk, and half light coconut milk)- you may give or take on the cup-age, I’m a risky kinda’ girl and eyed it. 

2 tbsp of grapeseed oil 

1/2 diced onion

1/2 diced bell pepper

Handful of fresh basil

Handful of fresh cilantro

as wanted, purple cabbage served raw (it’s delicious with the rice + amazing for us raw)

pinch of smoked paprika, pink himalayan salt, & pepper

oh, and clearly, Sriracha is a no-brainer for this one

p.s…some of the directions below may seem a little backwards, but just go with the flow, yo. 

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Secret to cooking the perfect rice: add the oil to the bottom of the pan on high-heat- after oil is heated- add your rice and slightly brown rice before cooking it. Works like a charm. 

Directions: Add your coconut milk to the already somewhat browned rice, and bring to a boil. Also, because we don’t want the rice, well, ‘rice-y’, stir the rice continuously so the rice becomes more on the sticky side. It makes for a creamier dish, which is what you want here. Add your onions, bell peppers, and spices once at a boil. Continue by following the cooking time as directed for your rice. For instance, I cooked the brown basmati rice I was using for about 35 minutes, give or take. Just depends on the type of rice you are using.  Remember to keep stirring continuously (i.e. arm workout.) After your rice is cooked, before cooling, add your basil.  Stir. Serve atop your purple cabbage and top it with cilantro.  

Obviously, the cabbage is optional, but it’s absolutely delicious with this because of the balance and texture it gives the dish. It’s very fresh and feels like spin on a nutrient-dense salad. It would be perfect for day-after lunches, too. So making this in advance is always an option. Hope you enjoy, feel free to ask in questions or suggestions in the comment box. Til’ next time my loves. Oh, and cheers to delicious Thai food, and vampires. 

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5 Ravishing Recipes for Weekend Festivities.

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{Mini Fish Tacos via: A Beautiful Mess}

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{Vegan Espresso Fudgesicles via: Take a MegaBite}

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{Herb and Feta Polenta Bites via: Diet, Dessert, and Dogs}

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{Booze Infused Pops: Watermelon Margarita via: Refinery29}

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{Stuffed Avocado with Chipotle Mayo (vegan, raw) via: Rawmazing}

Because it’s Friday and everything about these recipes are simple, beautiful, and healthy! The booze too, let’s be honest. Cheers to a happy and delicious weekend, loves! xoxo.

Lazy Strawberry Scone Cake

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This is, indeed, the easiest, laziest, cake you’ll ever make. Mostly because it’s so versatile and only requires about three ingredients, but mainly because it does involve a box. Now, I’m usually not too keen on anything boxed, I like to make everything the ole’ fashion way…from scratch. However, if it’s the best box possible, I’ll take it. It can be gluten free, vegan, purple-polka dotted, and it would undoubtedly work in this recipe.

 So without further adieu, you’ll need:

 1 box of whatever delicious scone mix you desire. (options: Wholesome Chow has a great vegan, gluten-free mix, or Alex Jamison’s homemade scone recipe could add some prep time, but would pay off)

 1 1/2 cups farmer’s market strawberries (you can also mix around the fruit, peaches would be delightful)

 Coconut oil, about 3 tbsp.

 1 cup Almond Milk

Directions

Preheat oven to 350F

Follow the scone recipe as directed (the oven prep time might be a bit different depending on different mix use, if so, follow their directions). Pour scone batter in coconut-oil greased glassware. On top of the first layer of your batter, add your strawberries. Then, with remaining batter, simply pour over the strawberries (hell, get crazy, if you think you may want more strawberries before you cover them with your batter, throw some more in). Pop it in the over for around 15-20 minutes depending on your oven. Serve warm (my pick), or at room-temperature.

*note: you may have more or less bake time, because you want to the strawberries to cook down and become almost, jam-like. So keep an eye on it, once you see a bit more of a ‘melted’ strawberry middle and a bit of browning on the top, it’s done.

 It’s kind of crazy how pretty and Southern cobbler-ish, it turns out to be, being so…lazy. It’s perfect for a cozy get-together dessert, and best right out of the oven. You could have it in your fridge ready to go, and pop it in the oven just before dinner or whenever, and voila! Call me a cheat, but being a ‘southern belle’, and such, best believe it’ll be ‘homemade’ that night. xoxo.

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Monday Morning Madness: Creamy Coconut-Garlic Dressing

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The other day we were grilling out and I was in the mood for a homemade salad dressing. I wanted something with a punch and yet had a light feel to it, quick to prepare, and of course- fresh ‘laying around the house’ ingredients. I whipped this together and it was a hit, even with people who definitely would rather slide the idea of ‘healthy’ over. The coconut oil gives the dressing a light and subtle sweet coconut flavor, while the garlic is a balance of rustic and savory, and the avocado I used helps to give everything just the right creaminess for a dressing I plan to use quite often. Plus, it’s super versatile- you can use it a lot this summer in a pinch; sandwiches, a quick dip, or a good toss in a tried and true pasta salad recipe…

Continue reading “Monday Morning Madness: Creamy Coconut-Garlic Dressing”

Raw and Reckless Revamp: Beautify Your Dinner {Date.}

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Sometimes when I’m thinking of something to do for dinner, things get complicated real quick. Not to mention time consuming. This recipe, however, is certainly neither of them, not to mention it is delicious and great for your skin and healthier for you… Continue reading “Raw and Reckless Revamp: Beautify Your Dinner {Date.}”

Late Night Treat: Warm Latte-Ice-Cream Milk

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You are viewing my wonderful night. It’s been consistent; lots of binging on girlie movies, my couch, warmly-lit almond vanilla-candles, snacking, and cuddling with my dogs. However, you know there is that certain time where, if the movie is dragging a bit, you keep going back and fourth to the kitchen. The wonderful debate on what will have the joy of being eaten next. You’ve sampled about everything in site, and it’s time for last, but certainly not least. The Freezer: A dangerous place for women in nocturnal pondering. Then you see the pint of ice cream staring back at you. You blankly blink at one another. “Don’t move”- you think- “Maybe it won’t see me.” Well, of course it did see me, but sometimes you just have to pull out all the stops and get a little creative. So that’s just what I did.

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 The answer became ‘Warm Latte-Ice-Cream Milk’, and though you may be like ‘wtf’? It’s a pretty amazing little concoction. I made a fresh Almond milk latte earlier, and then decided I wasn’t in the mood, so I threw it in my ice-cube (thing?) and called it a day. I was thinking homemade Frappuccino at the time, but this seemed more ‘late night’ appropriate when ‘coziness’ was the aura of tonight.

Continue reading “Late Night Treat: Warm Latte-Ice-Cream Milk”