Culinary Wednesday: Coconut Kale with Turmeric Rice

Coconut + Kale + Turmeric = The healthiest meal you’ll eat all week. Three major powerhouse foods paired with rice (or quinoa substitute) will have your inflammation reduced, skin glowing, and hormones regulated. The lists to the benefits of these super foods is extremely lengthy. Here’s a few reason why we encourage adding kale, coconut, and turmeric into your diet.

Coconut-Kale-with-Turmeric-Rice

Coconut:

  • Lowers cholesterol
  • Improve digestion
  • Wards of wrinkles
  • Stabilize glucose levels
  • Fight off viruses
  • Build cells
  • Regulate hormones
  • Increase thyroid production
  • Fight of infection
  • Stave off memory loss
  • Kill bacteria

Kale:

  • Anti-inflammatory
  • Detoxification
  • Antioxident
  • Heart support
  • Brain development in infants
  • Cancer prevention
  • Healthy vision

Turmeric:

  • Antibacterial
  • Weight-loss
  • Anti-depressant
  • Anti-cancer
  • Anti-inflammatory
  • Anti-Alzheimer
  • MS treatment
  • Wound healing
  • Digestive health

This wonderful recipe was created by naturallyella.com, head over to her page for other recipes & more.

Coconut Kale with Turmeric Rice
 Coconut-Kale-with-Turmeric-Rice-2
Prep time:  10 mins
Cook time:  45 mins
Total time:  55 mins
Serves: 2 servings
Ingredients
Turmeric Rice
  • 2 teaspoons olive oil
  • 1/4 cup minced yellow onion
  • 2 teaspoons minced ginger
  • 1 cup short grain brown rice
  • 1 teaspoon turmeric
  • 1 1/2 cups vegetable broth
  • 1/4 teaspoon salt, if needed
Kale
  • 1 bunch lacinato kale
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1/2 cup vegetable broth
  • 3/4 cup full-fat coconut milk
  • Salt
  • Toasted Cashews, for topping
  • Toasted Coconut Flakes, for topping
Instructions
  1. Heat a medium pot over medium-low heat. Add the onion and cook for 4 to 5 minutes, until the onions are translucent and fragrant. Stir in the ginger, cooking for one minute. Next, add in the rice and turmeric, toasting for one more minute. Measure in the vegetable broth and bring mixture to a boil, reduce to a simmer, cover, and let cook for 35 to 40 minutes, until the majority of liquid has been absorbed. Remove from heat and allow to sit for 10 minutes.
  2. Prepare the kale by removing the stems and cutting the leaves into 1/4″ strips. Towards the end of the rice being ready, heat the tablespoon of olive in a large, wide pot. Add in the garlic, cooking for roughly a minute. Add the chopped kale and stir to coat with the garlic. Add in the vegetable broth, cover, and let kale cook for 5 minutes, stirring occasionally.
  3. Add in the coconut milk and continue to cook greens until tender, roughly another 3 to 5 minutes more. Taste and add salt as needed.
  4. Serve greens over a heft scoop of turmeric rice and top with toasted cashews and coconut.

Turmeric Rice with Coconut Kale

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