Veggie Stir Fry with Coconut Rice


Across cultures there is one common theme for how to achieve greater health and wellness through diet: eat your veggies! In fact, in an 8 question questionnaire regarding how long you’re going to live, the number one determining factor other than how long you, yourself, think you’re going to live is whether or not you get four solid servings of fruits and vegetables every day. Try this scrumptious veggie stirfry for a family night dinner or use it as multiple meals through out the week! 

Ingredients

1 cup basmati rice

1 13.5 oz can of organic coconut milk 

1 zucchini 

1/4 cup white onion

2 carrots

1/2 cup broccoli (one head)

1/2 cup crimini mushrooms

1 tbsp coconut oil

2 tsp turmeric 

2 tsp cumin

3 tbsp tamari soy sauce 

A pinch of salt

A pinch of pepper

1 tsp chili powder

Cilantro

Serves: 3

Begin by Open your can of coconut milk and placing it in a medium-size pot. Place the pot on the stove on high heat. Once the coconut milk begins to boil, add rice, turn heat to medium, and cover with a lid. Let cook for 10 minutes or until the rice has absorbed all of the milk.

Meanwhile, line a pan with coconut oil, place on medium heat. Then, add the zucchini, carrots, onion, and broccoli. Cover with a lid for three minutes. Add spices: salt, pepper, cumin, tumeric, chili powder and soy sauce. Then, add the mushrooms and stir well. Cover with a lid again until the veggies are soft

Finish by adding a pinch of salt and a tablespoon of coconut oil to your coconut rice, mixed well.

Finally, dish up your plate add turmeric and cilantro to your rice for more bold flavor!
Enjoy ❤️


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