Recipe: Alkaline Coconut & Cilantro Rice

I commonly get asked “can I eat carbs?” To which I reply “yes!!”. We don’t need to fear carbs, we just want to make sure that they are high quality, and complex carbohydrates when consumed. Grains have gotten a bad rap over the years, and while some reasons are valid, there is no need to eliminate grains all together if you choose your grains wisely. I tell lots of my clients to eat white basmati in moderation. It is very easy to digest, delicious, and a super healing & alkaline grain. In other words, it doesn’t cause acidity in the body the way other grains can. This alkaline meal is a simple, one pot,  minimal clean up kind of dish. Perfect for being in quarantine and feeding yourself and your family a nutritious, liver loving, no oil, and easy meal! If you tend towards more of a paleo diet preference, sub the rice for cauliflower rice or quinoa.

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Alkaline Coconut & Cilantro Rice

Ingredients:

-       Basmati Rice (or cauliflower rice if you are “grain free”. OR option to do ½ and ½ )

-       1/2  bunch of chopped cilantro

-       Himalayan Salt

-       1 can full fat coconut milk

-       2 organic limes

-       Microgreens or baby kale/spinach

-       2 bunches baby bok choy (or 1 bunch kale)

-       Red pepper flakes

Instructions:

-       Combine 2 cups of Basmati Rice, with 3 cups of water

-       Bring to a boil

-       Cover & Simmer for 15 minutes

-       Add all of the coconut cream from 1 can of coconut milk into the pot (do not add any of of the water at the bottom of the can)

-       Clean and chop the stems of the bok choy (the non-leafy part) and throw into the pot

-       Stir the coconut cream & bok choy stems into the rice. Cover and let rice & coconut cream steam together for 10 minutes.

-       Fluff with fork

-       Add the juice of 2 limes into the pot

-       Add 1 tsp of Himalayan Salt (or more/less depending on preference)

-       Toss 1 – 2 tsp of red pepper flakes in and combine (more or less pepper flakes depending on spice preference)

-       Chop the leaves of the cilantro and bok choy, and mix into the rice. The heat from the rice will naturally cook the leaves without diminishing nutritional value.

-       Taste Test! Option to add more lime, salt, or spice!

Serve on top of a bed of microgreens, in a lettuce cup, or on top of steamed baby kale/baby spinach. Enjoy!

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