AVOCADO PEANUT RED CURRY BOWLS
Happy Memorial Day!
The beginning of summer has so much promise wrapped up in it. Longer days, warmer nights and the city of Los Angeles has a blanket of laid back vibes set out for everyone to chill out on. I've always loved summertime and since Phoenix becomes a brick oven where you can fry your eggs on the asphalt, I'll be in LA for the entire month of June. The heat plus some fun projects.
I am hosting a meetup in Santa Monica and a hands on cooking class and mindfullness workshop on the east side at a beautiful house.
Savor Your Summer: Sunday Funday is a laid back day in the park. We plan to design your dreamiest summer yet using a healthy dose of Neuroscience, dash of mind-body nutrition, and whole lotta culinary flavor. I am making a vegan ceiviche for you guys to snack on while we hang out.
Savor Your Summer: Soulful Retreat is a half day retreat with a hands on cooking class and an interactive exercise in mindfulness with my girl Jenn Schaefer who is an Eating Psychology Coach in Los Angeles. Jenn has help thousands of women in their journey to heal body image, disordered eating and digestive discomfort. I will be sharing the elements of developing flavor, training your palate and creating balance so your food tastes auh-mazing. Jennifer will be leading a mindfulness exerise that is sure to set your summer on sizzle.
If your curious about the event learn more here.
I would love for you to come hang out with us and enjoy food, connection and my favorite city- Los Angeles!
OK so on to the food!
The star of this recipe is without a doubt the sauce- its a freaking dream. Seriously. Peanut butter, avocado, coconut, spicy red curry - full of energizing, brain boosting healthy fat! Its sweet, tangy, spicy and so rich.
Obviously I snuck an avocado in there- this is me were dealing with. #avocadokween.
Paired with gut-health promoting, spicy kimchi, detoxifying sweet purple cabbage, umami & earty black eye'd peas and vitamin K loaded brocolli. Did you know that vitamin K improves bone health by improving calcium absorption and reducing urinary excretion of calcium? Yeah so broccoli is good for strong bones. Who knew.
The sauce recipes yields more then you need for these bowls but keeps well in the fridge for just over a week.
Be sure to use it all week long on salads, roasted veggies, protien- you name it.
HAPPY DAY YA'LL.
And- Thank you to each and every person who has served in the armed forces and made sarafices to protect us and our freedoms.
FOR THE RICE:
1 1/2 Cup brown rice
1 Cup coconut milk or water
2 Cups vegetable broth
FOR THE AVOCADO PEANUT RED CURRY
2 Tablespoons coconut oil
1/3 Cup green onion, minced
2 Tablespoons fresh ginger, minced
2 garlic cloves, minced
2 Tablespoons Thai red curry paste
3/4 Cups smooth peanut butter
1 Cup coconut cream or full fat milk
1/2 Cup vegetable broth
1 Cup water
1 Tablespoon coconut sugar or 10 drops stevia
1/2 ripe avocado, mashed with fork
2 1/2 Tablespoons fresh lime juice
1/2 Cup fresh cilantro, chopped
FOR THE BOWL:
2 Cups fresh purple cabbage, cut in cubes
3 Cups broccoli florets
1 can adzuki beans or black eyed peas
1 Cup kimchi, store bought
sesame seeds (white or black)
green onion, thinly sliced
Make the Rice: Heat up a medium sauce pan of medium high heat. Once hot add in the brown rice and toast for 3-5 minutes until fragrent, stirring often. Add in the coconut milk and vegetable broth. Bring to a boil, then cover and reduce to a simmer. Once dont fluff with a fork and set aside.
Make the curry sauce:
Heat oil in saucepan over medium heat. Add next 3 ingredients; sauté 2 minutes.
Add curry paste; stir 1 minute. Whisk in peanut butter, then next 5 ingredients; bring to boil. Reduce heat to medium; simmer until reduced to 2 cups, whisking and adding broth as needed, about 5 minutes.
Remove from heat; cool. Stir in lime juice.
Can be made ahead of time. Just cover; chill and rewarm, thinning with broth to desired consistency. I like my sauce pretty thick but not so thick that it wont drip off the back of a spoon.
Steam the veggies:
In a steamer, double broiler or suace pan with 1/2 inch of water steam the broccoli and cabbage. Once tender remove from the heat.
Open up the can of beans or peas (whatever your using), draine and rinse until clean. Mix in with the rice.
Assemble the bowls.
Divide the rice/bean mixture amongst 2-4 bowls. Then pour enough sauce on to almost cover the mix. Add broccoli and cabbage, a little more sauce then top with kimchi**.
Garnish with sesame seeds, cilantro and more sauce.
**I used store bought from trader joes- however after buying I realized it had fish sauce in it, so its not vegetarian friendly. I hate wasting food so I will eat it but will not purchase again- my fault for not reading the label at the store.
Friendly reminder to read labels guys!