brown rice Archives - Heavenlynn Healthy https://www.heavenlynnhealthy.com/tag/brown-rice/ Eat Healthy, Live Healthy, Be Healthy Mon, 17 Jul 2017 09:11:58 +0000 en-US hourly 1 https://wordpress.org/?v=7.0.2 https://www.heavenlynnhealthy.com/wp-content/uploads/2018/03/cropped-hlynnh_0zeilig-32x32.png brown rice Archives - Heavenlynn Healthy https://www.heavenlynnhealthy.com/tag/brown-rice/ 32 32 Quick Mexican-Inspired Salad https://www.heavenlynnhealthy.com/quick-mexican-inspired-salad/ https://www.heavenlynnhealthy.com/quick-mexican-inspired-salad/#respond Tue, 18 Jul 2017 05:00:16 +0000 https://www.heavenlynnhealthy.com/?p=4785 Quick Mexican-Inspired Salat - plant-based, vegan, gluten free, refined sugar free - heavenlynnhealthy.com

This quick mexican-inspired salad is perfect for a summer BBQ potluck. „We’re having a BBQ potluck – can you bring a salad?“ Panic. Sweat. Heart attack. It’s BBQ season and along comes the yearly salad-contest. If you’ve ever been to a summer BBQ slash potluck, you’ll know what I’m talking about. Of course for the...

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This quick mexican-inspired salad is perfect for a summer BBQ potluck.


„We’re having a BBQ potluck – can you bring a salad?“

Panic. Sweat. Heart attack.

It’s BBQ season and along comes the yearly salad-contest.

If you’ve ever been to a summer BBQ slash potluck, you’ll know what I’m talking about. Of course for the men it’s all about the grill, but for me, it’s all about the salads. And if we’re being completely honest, it’s always a bit of a „who brings the craziest, most exciting salad to the event“ kind of thing.

Am I right?Of course, we’re all busy, independent, working ladies, mothers or grandmothers – but when it comes to food, we want to show-off. I consider myself an emancipated woman, but when I go to a BBQ, it’s like back in the 1900s with the women chatting near the buffet and the men gathering around the host’s newest Weber-BBQ. That’s just how it is, and I guess BBQing takes us back to the time when the men were the hunters and the women were collectors.

If you don’t already have your grandma’s secret ingredient salad in your back sleeve, then this salad is all you need to wow a crowd. It’s simple, requires no super special ingredients, and can be whipped up in thirty minutes. Probably even less, if you pre-boil the brown rice.

All in all, whenever I make salads, I tend to make sure to create macro-bowls containing all three essential macro-nutrients: carbohydrates, protein and healthy fats. This bowl contains all of the above, as well as vital micro nutrients such as magnesium, folic acid, potassium and even some iron. So you can even call it a macro and a micro bowl.

Yet another reason to take this salad to the next potluck BBQ.

If you want to upgrade it, here are my top-choices to get the most out of this Mexican-inspired salad:

  • Jalapenos (the number one ingredient that makes you the master of all BBQ salads)
  • Cilantro – for me not an optional ingredient, but some people do not like cilantro.
  • Carrot Strips
  • Roasted veggies such as sweet potatoes, carrots, red bell pepper or fennel
  • Other beans or pulses such as back or white beans, black eyed peas, cannellini beans or even lentils

Don’t let my suggestions stop you from getting creative yourself!

Quick Mexican-Inspired Salad
 
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Author:
Serves: 4
Ingredients
For the salad:
  • 300g of salad mix (about six handful) such as mache, rocket, baby spinach or romana
  • 200g (1 cup) of brown rice or quinoa
  • 1 can / glas of black beans or kidney beans, 240g drained
  • 1 red onion
  • 1 ripe avocado
  • 1 can / glas of corn, about 150g (1 cup) drained
  • 200g (1 cup) of cherry tomatoes
For the Avocado-Lime-Dressing
  • 3 tablespoons of extra-virgin olive oil
  • 2 tablespoons of white balsamic or apple cider vinegar
  • the juice of one lime
  • 1 ripe avocado
  • 1 teaspoons of honey or maple syrup
  • sea salt and pepper
Instructions
  1. Cook the brown rice according to package details. Try to use the uncooked version, not the pre-cooked kinds. Normally, brown rice needs to cook for 25 minutes.
  2. Wash and dry the salad, and place it into a salad bowl. Wash the cherry tomatoes and cut them in half. Cut the avocado, remove the stone and scoop out the flesh and then cube it. Drain the beans and the corn and wash thoroughly under running water.
  3. Mix all ingredients in the salad bowl.
  4. For the dressing, mash the avocado with a fork or place all ingredients into a blender or food processor. Sprinkle over the salad and enjoy.

Enjoy!

DID YOU MAKE THIS RECIPE OR HAVE ANY SUGGESTIONS, QUESTIONS OR COMMENTS?

Feel free to leave a comment below, and don’t forget to tag your creations on social media using #heavenlynnhealthy.

I’d love for this blog to be a dialogue.

Merken

Merken

Merken

Merken

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]]> https://www.heavenlynnhealthy.com/quick-mexican-inspired-salad/feed/ 0 Turmeric & Vanilla Post-Yoga One-Pot & Le Creuset Giveaway https://www.heavenlynnhealthy.com/turmeric-vanilla-post-yoga-one-pot/ https://www.heavenlynnhealthy.com/turmeric-vanilla-post-yoga-one-pot/#comments Sat, 05 Mar 2016 05:50:22 +0000 https://www.heavenlynnhealthy.com/?p=2808 Turmeric & Vanilla Post Yoga One Pot - vegetarian, vegan, plant based, refined sugar free, healthy - heavenlynnhealthy.com

My blog celebrated its first blog birthday on March 1st, and I almost forgot about it. It seems surreal that I started this blog just a year ago. I can’t believe how many of you are actually reading my posts, cooking my recipes and sharing their story with me. I’m really overwhelmed, and absolutely grateful...

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My blog celebrated its first blog birthday on March 1st, and I almost forgot about it. It seems surreal that I started this blog just a year ago. I can’t believe how many of you are actually reading my posts, cooking my recipes and sharing their story with me. I’m really overwhelmed, and absolutely grateful for all of you. Thank you for all of your love and support. Without you, the blog would have never grown so fast, and I would not be as happy as I am right now. This website is my baby, it’s my passion, and it gives me so much joy to create, shoot and post these recipes, and getting positive feedback is the greatest reward I could ask for. So far the blog has gotten over 450.000 page views from 130.000 readers from all over the world – there are even people from Vietnam, Kenya, Colombia and Bahrain reading this blog – which is so unbelievably crazy. I am so happy right now, and I am celebrating my first blog birthday in Amsterdam with my boyfriend this weekend. Of course this blog birthday wouldn’t be a real blog birthday without a little giveaway to thank you. If you currently reside in Germany, then head over to the German blog post for an awesome Le Creuset* Giveaway.

  

This Turmeric & Vanilla Post-Yoga One-Pot has been my favorite meal these past few weeks. I’ve really enjoyed it after late night yoga or pilates sessions, because the spices like turmeric and vanilla really warm and nourish the body from the inside. It’s really the best “feel-good”-meal that I could eat every day. The combination of turmeric and vanilla is pure heaven. Turmeric is also the spice that you should really eat after a workout as it contains curcuma, which speeds up the fat burning process and helps reduce sore muscles. The vanilla taste is only subtle in this recipe, but it adds a nice  sweetness.

If you live in Germany right now, then head over to the German post for a chance to win one of 5 Le Creuset* Essential Silicone Spoons in the color of your choice. I’m afraid this giveaway is only for people currently living in Germany right now.

Turmeric & Vanilla Post Yoga One Pot
 
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Prep time
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Author:
Serves: 4
Ingredients
  • 2 sweet potatoes
  • 1 zucchini
  • 1 red bell pepper
  • 1 thump-sized piece of ginger
  • 1 onion
  • 3 garlic cloves
  • 2 tablespoons of native coconut oil or extra-virgin olive oil
  • 2 tablespoons of homemade vegetable stock paste
  • 3 cups (750ml) of water
  • 2 cans ( 800ml) of canned tomatoes
  • 3 handful (100g) of fresh spinach
  • 3 teaspoons of turmeric
  • 1 teaspoon of vanilla powder
  • 1 teaspoon of sea salt
  • 1 teaspoon of cinnamon
  • ½ teaspoon of paprika
  • 1 teaspoon of sumac powder (optional)
  • 1 teaspoon of ground coriander
  • 1 teaspoon of cumin
  • A pinch of nutmeg
  • A pinch of chili flakes
  • ½ cup (100g) of red lentils
  • Fresh herbs like parsley or cilantro
  • 1 lemon
  • brown rice to serve
Instructions
  1. Start by prepping your vegetables: dice the onion and mince the garlic. Finely chop the ginger. Peel and cut the sweet potatoes into bite-sized pieces. Remove the seeds from the red bell pepper and cut into bite-sized pieces as well. Do the same with the zucchini.
  2. Combine all the spices in a small bowl and mix well. Wash the spinach and set aside.
  3. In a large dutch oven or pot, heat the olive oil over medium to high heat. Add the chopped onion, ginger and garlic and sauté for 2 minutes. Then add all the spices and sauté until you can really smell the flavor.
  4. Add the water, vegetable stock paste and diced tomatoes and bring to a boil over high heat.
  5. Add the sweet potatoes, zucchini and red bell pepper, and lentils. Reduce the heat to medium-low, and let simmer for 30 minutes until the sweet potatoes are starting to become soft.
  6. In the meantime cook the rice according to instructions on the package.
  7. Now add the spinach and the juice of the lemon and stir until the spinach is wilted. Season with additional salt, according to your taste.
  8. Serve with the brown rice and fresh herbs.

Enjoy!

*The silicone spoon is a curtesy of Le Creuset Germany. Thank you for supporting the brands that support Heavenlynn Healthy. 

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