Hearty Winter Bowl
Prep Time 20 Minutes
Cook Time 50 Minutes
Serves 4
Inspiration
As a response to the external drop in temperature, your body will naturally begin to crave heavier foods to help it stay warm. Living in areas with really cold temps can cause our noses to run and our muscles to become tense. You may find that your limbs stay chilled as your body prioritize keeping your core warm, which means less blood will flow to your extremities and skin; and because of this concentrated warmth in your core, your digestive fire is now stronger, enabling you to digest the heavier foods you crave.
Brown rice is a heavier grain, but has delicious, nutty flavor. Combined with the carrots ( your building veggie) and the spinach (your cleansing veggie) this meal is a delightful choice for lunch, as it will help you get through the rest of your work day.
Stay warm, stay grounded, and stay healthy sweet friends!
The Ingredients For Hearty Bowl
1 cup organic short, brown rice, rinsed
5 cloves, 5 green cardamom pods
2 tbsp ghee
4 medium carrots thinly sliced
6 cups chopped baby spinach
1 cup raw pumpkin seeds
2 tsp olive oil
1 tsp fresh grated ginger root
1 tsp digestive masala ( see Divya Alter’s cookbook)
1 1/4 tsp salt
Steps
Preheat over to 350
In a medium sized pot, turn to medium heat and simmer the ghee, 1/2 salt and 5 cloves and 5 cardamom pods for 1 minute
After simmering, and the 1 cup of rinsed brown rice with two cups of water.
Turn up the heat to high and bring water to a boil: once boiling reduce heat to low, cover the pot and cook for 40 minutes.
At this stage I usually make the chutney so my veggies are ready closer to the time of the rice. See instructions below.
Take a baking sheet and 1 cup of raw pumpkin seeds.
Spread evenly over baking sheet, put in oven and toast until they start making a popping sound and turning a light brown. Usually take no more than 3-5 min.
Once the pumpkin seeds are toasted put into a bowl and mix with 1/4 tsp salt and 2 tbsp olive oil. Stir and let sit. ( you will have extra afterwards )
With another medium sized pot, add the remaining 1 tbsp ghee with the digestive masala mix and grated ginger root.
Simmer the spices and ghee fo one minute, then add the thinly chopped carrots and 1/2 cup water and bring to a simmer. Cover the pot and let them cook on a medium low flame for about 7-10 minutes or until carrots are soft. You might need to add a little more water as it cooks off. You really want all the water to be cooked down by the end, without burning the carrots.
Once the carrots are soft, add the chopped spinach to the pot and stir continuously. The spinach should cook down within a minutes time.
Remove from heat and combine with rice, sprinkle with the pumpkin seeds for garnish and serve with the chutney.
Bon appetite!
The Ingredients For Cilantro Coconut Chutney
2 small bunches, or 1 large bunch of cilantro: lightly de stemmed (Some stem ok)
1 cup organic dried coconut flakes
1/2 of a green thai chile de-seeded
2 tsp honey
1/2 cup water
1 inch fresh ginger root
3 tbsp of lime juice
1/2 tsp salt
Steps
Blend all the ingredients in a high speed blender or nutri-bullet.
You may need to add a little bit more water depending on its consistency.
If you really want it to have a kick, put the whole thai chili in it; still de-seed it, no one needs that much heat ;)
You can add extra lime juice if you really want it to have that lasting tang sour taste on the pallet.
Enjoy, and safe the extra for your next meal.
