Anti-Inflammatory veggie rice is a bowl of easy flavor, made with left over veggies and a simple mix of spice that can help aid in nourishing our inflamed systems. It is a go to when I need a go to meal. I love this when I’m not excited to eat but want something quick and easy or when my belly has been anxious and my digestion is off- a bowl of veggies and brown rice can help settle your digestion, giving it time to break down, thanks to the fiber from the brown rice and mix of veggies. You can definitely use white rice as well both are good but if you are having constipation in any way I would consider brown rice for the extra fiber. It can also be a wonderful hang over meal. Especially with a fried egg and some left over tater tots thrown in:) It can also be the perfect post-work Monday night low energy quick meal using those lonely half eaten veggies from the weekend. I know I’m not the only one with half a bell pepper and couple stalks of celery left over in my fridge. Make it with what you’ve got.
This recipe calls for onion or shallot, garlic, red bell pepper, kale, celery and purple cabbage. You can use whatever mix of veggies you have or just one. These babes all give our bodies extra antioxidants-especially Vitamin C along with fiber, flavor and digestive support. The magical blend of turmeric, black pepper and fat ( olive oil or coconut oil) is powerful anti-inflammatory compound used in Ayurvedic cooking. Use fresh or left over rice, brown, Jasmine or a mix. Pre-cut veggies the day before or cut them when ready to cook. Maybe cutting your veggies is the new meditation you needed. Enjoy with a fried egg or protein of your choice if you want. Add toppings, fresh herbs or whatever you love to give extra deliciousness. Cook for yourself and those you share food with, make this for a potluck party or give it someone who needs a little extra yum.
Enjoy and Big Love xo
Ingredients:
1 bell pepper
2 shallots or 1 onion
3 cloves of garlic
2 celery stalks
1 cup (chopped) purple cabbage
1 cup (chopped) kale
1/2 tsp sea salt
1 tsp ground turmeric
1/4 tsp ground black pepper
2 tbsp Liquid Aminos or Tamari
2 tbsp coconut or olive oil (what ever cooking oil with milk flavor that you want to use)
3 cups of rice cooked
Directions:
1.) Finely chop shallots and garlic. Chop red bell pepper and celery in desired sized pieces (any way you want- I like them small). Rinse and finely chop kale and cabbage-I like thin slices of cabbage.
2..) Heat large sauté pan with 2 tbsp cooking oil ( olive, avocado, coconut or algae) on medium. Wait 20 seconds and then add the onion, garlic and red pepper. Cook for 2-3 minutes- then add the celery and the cabbage. Stir and cook. Season veggies with 1/4 tsp of the salt ( about 2 pinches). Add the rice and mix together. Next add the turmeric, liquid aminos and ground black pepper. Mix it all together and cook on medium/low for about 5-7 minutes stirring frequently. Lastly add your kale and the rest of the salt and black pepper. Stir well and cook for another 3 minutes until the kale is a bright green and the veggies are tender to the bite (even with a little crunch to them) then you know it is done. Serve with a fried egg to make it extra delicious. Don’t forget the hot sauce and sauerkraut!
Keep in the fridge for up to 5 days. It is extra yum for lunch leftovers :) Enjoy! xoxo
