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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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”

Channeling The 60s: Edie+Twiggy Eyes For Your Weekend.

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There are certain trends that feel seriously played out when it comes to matters of makeup. Especially really dramatic looks that feel way too overdone to wear in everyday life. To me, simplicity is always the winner. Simple makeup is classic- a staple, highlighter of your natural beauty. However, there are just some cases where ‘dramatic’ ends up winning. For instance, Twiggy and Edie Sedgwick’s staple of dramatized eyes during the 60s, in which, they pulled off effortlessly.

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 I’ve always wanted to try it out, but for one, I had no clue where to start. I mean, not that it stopped me- who knows how many times I ended up staring back into the mirror looking like a raccoon gave me makeup advice.

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 However, I finally found that the key is balance, and not everyone will look good with a white eyeshadow/highlighter as the foundation for this look (as most DIY’s stand by). When you figure out what balance is right for you, it’s a fun way to add a little something to brighten your eyes while keeping everything else, simple. Especially when you want a playful look for weekend festivities. The below picture is pretty simple to see how to mock this iconic look. Hint: It doesn’t have to be perfect, that’s definitely another key. Have fun with it! We’re young!

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{Quick Tips}

1. Use a yellow concealer and dot around eyes, and under.

2. Dot a pretty highlighter around your eyes, I don’t suggest using white- however, yellow or peachy undertones are most welcomed.

3. The rest is pretty much described in the picture above, I didn’t use false lashes when I did mine, too much work.

 4. Oh, and if you mess up on step 4, the key to mine was just making little eyeliner dots on the under-eye rims, instead of dragging the eyeliner. Then just follow with lots(sss) of mascara.

{What I Used}

Physician’s Formula Yellow Wear Mineral Concealer in Soft YellowOrigins Brightening Cream Eyeshadow in Ginger Zing, Pacifica Natural Minerals Eye Shadow in Enlighten, Tarte Lights, Camera Action! Mascara, Physician’s Formula Eye Booster in Ultra Black

Hope this sets the weekend off to a fun start. xoxo.

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