Anti Inflammatory Bowl

2 cups brown basmati rice, soaked in filtered water overnight

2 tablespoons grapeseed oil, divided

1 cup finely diced shallot (about 3 medium shallots)

1 clove garlic, finely diced

3 whole cloves

3-inch piece of Ceylon cinnamon stick

2 cups coconut milk

3 cups filtered water

1½ teaspoons matcha powder

1½ cups dried fruit (diced mango, apricots, cranberries, and goji berries are good choices)

1 cup golden raisins

½ teaspoon ground coriander

1 cup roughly chopped raw pistachios

½ cup raw slivered almonds

¼ cup raw seeds (pumpkin, sunflower, and hemp are good choices)

2 cups finely shredded purple cabbage (about 1 small head)

2 cups finely shredded carrots (about 3 large carrots)

1 cup pomegranate seeds (you can substitute strawberries if in season)

1 cup unsweetened coconut flakes

¼ cup finely chopped scallion

1 tablespoon orange zest (optional)

¼ cup good-quality extra-virgin olive oil

sea salt and freshly cracked black pepper, plus Maldon sea salt for finishing


1. Drain and rinse the rice, shaking the strainer to remove any excess water. Add 1 tablespoon of the grapeseed oil to a large saucepan or Dutch oven over medium heat. Cook the shallot, garlic, cloves, and cinnamon stick for 1 to 2 minutes, stirring occasionally, until fragrant. Add the rice, and stir to combine. Add the coconut milk, filtered water, and matcha powder. Stir to combine, and bring to a boil. Once boiling, reduce the heat to low, and simmer, covered but slightly cracked open, for 40 to 45 minutes. If the rice is fully cooked but hasn’t absorbed all the liquid, it’s perfectly fine to drain. Remove the cloves and cinnamon stick, and allow to cool uncovered. Fluff the rice with a fork, and season with salt and pepper.


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