Can you believe it’s February already?
There was a lot of hype in January around dieting and detoxing after the festive season. I’m never good at getting on the New Years resolutions health bus right after New Year. It takes me some time to get back to normality and use up all that leftover vegan cheese and chocolate from Christmas.
February is when I really get to grips with a healthy, balanced eating plan for the rest of the year. The indulgent magazine clippings get tucked away and instead I search and browse for exciting new healthy recipes to try and interesting tricks and flavours to play with in the kitchen. Whether it be adding a pinch of something extra to my basic tomato pasta sauce or transforming leftovers with the spice rack – it’s all about making eating healthy fun and interesting and not just something I ought to do in January.
This rice dish is an example of just that. I love the plainest steamed rice, but sometimes a little vibrancy can make it all the more tantalising and crave-able.
The turmeric in this rice adds depth, a golden hue and a hint of its glorious health benefits. I’m increasingly fascinated by the anti-inflammatory properties of turmeric and since its qualities are most available to us when cooked, a dish such as this is a perfect way to sneak a little into your diet.
It is also fat soluble and so adding some healthy fat by way of coconut cream, not only adds luxurious flavour but also boosts absorption.
I love Indigo Herbs turmeric which is pure and stays so fresh in its special resealable packaging. I find the stuff in supermarket jars goes quite bitter in a few months. I was an ambassador for Indigo Herbs last year and am very happy to be kicking off 2017 with some of their wonderful superfood powders to get busy with in the kitchen (and bathroom!).
- 1 cup of white or brown basmati rice
- 1.5 cups water (2 cups for brown rice)
- 1 tsp sea salt
- 1/2 tsp turmeric
- 1/4 cup coconut cream (the thick cream at the top of a can of coconut milk)