Many of you can probably see that my theme for the past week is learning to accept change and letting go of attachments that prevent us from moving forward. I have felt that this is something many of us are dealing with during this time of year as our bodies and minds prepare for the change in the seasons.
Today I am going to share my recipe for mango coconut rice, which is a rejuvenative and healing recipe. Coconut milk soothes inflammation in the gastrointestinal tract and mango contains enzymes that aid digestion. This is a recipe that I ate during the rejuvenation week after my cleanse. Cleansing and rejuvenation helps us to let go of physical and emotional toxins so we can embrace the new season and all it has to offer us.
The ingredients you need to make this are:
-2 mangoes (see photos below)
-1 cup of rice cooked in 2 cups coconut milk
-4 pinches cardamom
-4 pinches cinnamon
-2 pinches nutmeg
-2 handfuls of shredded coconut
-ghee
Directions:
1. Cook rice in coconut milk. I recommend melting about 1 tablespoon of ghee in a pot then adding the 1 cup rice and stirring to coat.
2. Add the 2 cups coconut milk, coconut, and spices to the ghee-coated rice. Bring to a boil.
3. Cover, reduce heat and simmer until all the liquid is absorbed.
4. While rice is cooking, cut mango into squares (directions below).
5. Just before all the rice is done, add the mango to the pot and stir it in.
6. This tasty dish will be ready when the rice has absorbed all the coconut milk.
Today I am going to share my recipe for mango coconut rice, which is a rejuvenative and healing recipe. Coconut milk soothes inflammation in the gastrointestinal tract and mango contains enzymes that aid digestion. This is a recipe that I ate during the rejuvenation week after my cleanse. Cleansing and rejuvenation helps us to let go of physical and emotional toxins so we can embrace the new season and all it has to offer us.
The ingredients you need to make this are:
-2 mangoes (see photos below)
-1 cup of rice cooked in 2 cups coconut milk
-4 pinches cardamom
-4 pinches cinnamon
-2 pinches nutmeg
-2 handfuls of shredded coconut
-ghee
Directions:
1. Cook rice in coconut milk. I recommend melting about 1 tablespoon of ghee in a pot then adding the 1 cup rice and stirring to coat.
2. Add the 2 cups coconut milk, coconut, and spices to the ghee-coated rice. Bring to a boil.
3. Cover, reduce heat and simmer until all the liquid is absorbed.
4. While rice is cooking, cut mango into squares (directions below).
5. Just before all the rice is done, add the mango to the pot and stir it in.
6. This tasty dish will be ready when the rice has absorbed all the coconut milk.
Place one hand on top of the mango to hold it in place. No fingers on your non-cutting hand should be anywhere but the top! Cut horizontally along the top of the mango pit to remove the top half of the fruit. It may take some practice to get used to finding the pit with the knife. If you start to cut and feel resistance, you are too close to the pit.
©2013 Michelle Dexter