Since this recipe calls for heating over a stove-top, and is served with brown rice, it’s considered a transitional meal opposed to a “raw” meal. However, heated or not, it is still a nutritious and healthful meal to serve. It’s the perfect recipe for the cooler months, and perfect for serving at lunch, or dinner, and as a leftover meal. Here’s the recipe:
1 red pepper, seeded, cored, and chopped
1 orange pepper, seeded, cored, and chopped
1 yellow pepper, seeded, cored, and chopped
½ large sweet onion, peeled and chopped
1 full cup butternut squash cubes (fresh or frozen)
1 full cup sweet potato cubes (fresh or frozen)
2 T coconut butter or goats butter
1 T EVOO
1 tsp sea salt
½ tsp pepper
½ tsp chili pepper flakes
1 tsp garlic powder
½ tsp onion powder
1 tsp Bragg’s spice blend with kelp
½ cup dried shredded coconut
2-3 cups arugula
Add olive oil (EVOO) to a large skillet with lid. Heat on medium, and add coconut butter. Let melt slightly. Add all ingredients except spices and arugula. Place lid on top, and toss occasionally during heating process. Heat, but don’t overcook. You want to lightly sweat the veggies but keep them at a warm – not hot temperature. Lower temperature to simmer. Add shredded coconut and arugula. Toss well and remove from heat. Serve with or over top of coconut brown rice.
Coconut Brown Rice.
1 cup Japanese brown rice
2 cups purified water
dash sea salt
1-2 T coconut butter
Combine rice and water in a medium-sized sauce pan. Add a dash of salt and heat water and rice to a boil. Reduce heat to a simmer and placed a lid on top. Let simmer for 20-30 minutes until rice has absorbed all water and is fluffy. Remove from heat and add pepper and more salt. Stir up rice, and add the coconut butter, stir again. It’s ready to serve.