Recipe – Black (forbidden) Rice Coconut Pudding
As you probably have noticed I have a small obsession with black rice these days. They are just so darn tasty and this breakfast recipe is such a treat, that we use it as a snack or dessert as well. Love how the rice turns the pudding this dark purple colour. These bad boys packs some serious antioxidants. The deep black/purple color is an indication of its high anthocyanin antioxidant properties, similarly to antioxidant berries like blueberries and black berries.
1 cup / 200g black rice (soaked overnight)
½ cup water
2 cups (1 can) full-fat coconut milk
1/3 ripe banana
1 whole cinnamon stick
¼ tsp cardamon
¼ tsp sea salt
⅓ cup pistachios, shelled and unsalted
shaved toasted coconut
1.In a bowl, soak the black rice in water for at least 8 hours or overnight. Drain and rinse well.
2.Add rinsed rice, water, coconut milk, salt, cardamom and the whole cinnamon stick to a covered saucepan over medium heat. Bring to a boil, reduce to simmer and cook covered, stirring gently, until the rice is tender and most of the liquid has been absorbed and the pudding has thickened (about 25-30 minutes)
3.Turn off the heat and set aside and let cool
4.Transfer the mixture to serving bowls. Refrigerate for at least twenty minutes and serve at room temperature or chilled.
5.Top each bowl with diced papaya and persimmon and add shaved coconut and pistachio nuts on the top
In chinese medicin the black rice has been known for being good for the kidneys, stomach and liver.
Recipe – Asian Cucumber Salad
2 baby cucumbers cut in halves and remove seeds (optional but it will be more watery with seeds)
1 cm fresh gingers thinly cut
1 tablespoon Honey (if vegan use agave sirup or brown rice sirup)
4 tablespoon Brown Rice Vinegar
2 tablespoon Soy Sauce
1 tablespoon Sesame Oil
1 tablespoon of Black Toasted Sesame Seeds
Handful of raw peanuts
In a bowl whisk together honey, rice vinegar, soy sauce and sesame oil. Taste for seasoning.
Then add ginger and cucumbers to the bowel. Fold in the toasted sesames and allow salad to sit for 30 minutes or overnight
Top with crushed peanuts (optional) and serve!
This is such a go to in my family. We almost always have pesto in the fridge. It really pep up a soup or salad and so great in sandwiches. Just a delicious condiment all in all. Let’s not forget pasta pesto, a real life saver if you come home late from work and need to whip up a real fast dinner. Cook the pasta add the pesto and voila! I call this the cheap version pesto (but not less tasty) since using parsley instead of basil and sunflower seeds instead of pine nuts which are so much more inexpensive choices.
Parsley pesto – Recipe (1 preserving jar)
180 g roasted sunflower seeds
180 g flat leaved parsley
110 g parmesan
4 cloves of garlic
juice + zest from 1 lemon
2 tbsp apple cider vinegar
5 dl olive oil
2 tsp sea salt
Add all ingredients to food processor and blitz until finely chopped. Season with salt and pepper.
Pour into your preserving jar and there you have it!
A tip is to freeze in ice-cube trays and take one cube out when needed if you don’t eat as much pesto as my family