Monday, December 9, 2013

Arugula with Peppery Vegetables Served Over Coconut Brown Rice

From time to time it’s nice to have a heated or cooked meal. This recipe is still very healthy, complete with whole foods, and is great for transitioning. The recipe follows. Enjoy!


Arugula with Peppery Vegetables.
Ingredients:
1 Red pepper, seeded, cored, and chopped
1 Orange pepper, seeded, cored, and chopped
1 Yellow pepper, seeded, cored, and chopped
½ large Sweet onion, peeled and chopped
1 full cup Butternut squash cubes (fresh or frozen)
1 full cup Sweet potato cubes (fresh or frozen)
2 T Coconut butter or goats butter
1 T EVOO
1 tsp Sea salt
½  tsp Pepper
½ tsp Chili pepper flakes
1 tsp Garlic powder
½ tsp Onion powder
1 tsp Bragg’s spice blend with kelp
dash Nutmeg
dash Cinnamon
½ cup Dried shredded coconut
2-3 cups Arugula

Preparation:
Add olive oil (EVOO) to a large skillet with lid. Heat on medium, and add coconut butter. Let melt slightly. Add all ingredients except spices and arugula. Place lid on top, and toss occasionally during heating process. Heat, but don’t overcook. You want to lightly sweat the veggies but keep them at a warm – not hot temperature. Lower temperature to simmer. Add shredded coconut and arugula. Toss well and remove from heat. Serve with or over top of coconut brown rice.

Coconut Brown Rice.
Ingredients:
1 cup Japanese brown rice
2 cups purified water
dash sea salt
dash pepper
1-2 T Coconut butter

Preparation:
Combine rice and water in a medium-sized sauce pan. Add a dash of salt and heat water and rice to a boil. Reduce heat to a simmer and placed a lid on top. Let simmer for 20-30 minutes until rice has absorbed all water and is fluffy. Remove from heat and add pepper and more salt. Stir up rice, and add the coconut butter, stir again. It’s ready to serve.