Recipes
Yuba Rice Bowl & Tumeric Dressing
YUBA IS GOOD + Sunny Sunflower Dressing// Although yuba is extremely versatile for wraps and other preparations. Simply sauteing it is by far one of my favorite ways to serve it. So easy, delicious and full of protein!
Cabbage Cups with Rolling Greens Chic'ken, Pinto Bean & Avocado Cilantro Crema
Prepare Rollin' Greens "Chic'ken" according to package instructions. After the chicken is cooked, add 1 can of drained pinto beans + generous pinch of sea salt. Everything is already generously seasoned, and the pinto beans add nice texture and flavor.
Butterfly Blue Pea Coconut Rice
Butterfly Blue Pea Coconut Rice with Lemongrass and Cardamom
served with collard wraps and crushed cashews
1 cup jasmine rice, rinsed
1 cup coconut milk
1 1/2 cups water
1 piece lemongrass, smashed and cut into 2-in pieces
1 tsp butterfly blue pea flower
1 tsp sea salt
2 tbsp coconut oil
Heat coconut oil on medium heat, and saute the lemongrass stalks just to open up the fragrance. Add the rice, 1 1/2 cups of water, coconut milk and salt and bring to a boil. Reduce heat, and cover to cook and steam rice for about 12 minutes, stirring as little as possible. (Just check in on it one or two times) When rice starts to get tender stir in the butterfly blue pea flower and cardamom. Taste for extra salt if needed.
Once the rice is cooked. Remove from heat, but leave covered to steam for another 10 minutes before serving.
Assembly//
Serve on its own, or like we did with collard leaves, chopped cashews, and a few flowers for garnish!
