This super-tuber adds incredible flavor and color to meals and teas! It leaves you feeling warm and healthy.
The aromatic rice recipe below is the best rice I have ever tasted!
And the tea left me feeling incredibly satisfied on a cold, gray day.
Fresh turmeric can be substituted for dried in any recipe and adds a depth of flavor.
Ginger and Turmeric Aromatic Rice
1 cup white basmati rice
1.5 cups water
1 tablespoon coconut oil (or oil of choice)
2 cloves garlic minced
1 tablespoon ginger peeled and grated
1 teaspoon fresh turmeric peeled and grated*
1 teaspoon sea salt to taste
1 tablespoon fresh lemon juice
½ cup dried cranberries
¼ cup fresh cilantro chopped
¼ cup pine nuts toasted
Add all ingredients for the rice except for the dried cranberries to a small pot, cover, and bring to a full boil. Reduce heat to a simmer and cook, covered, until rice has absorbed all liquid, 15 minutes (or according to package instructions). NOTE: if using a rice other than white basmati rice, follow package instructions for amount of water and cook time.
A few minutes before rice is finished cooking, stir the dried cranberries into the rice - this allows them to plump up and lends more flavor to the rice. Re-place the cover and continue to cook.
Taste rice for flavor and add more sea salt if desired. Serve with fresh cilantro and pine nuts alongside your favorite main dish.
Golden Milk Turmeric Tea
1 cup unsweetened non-dairy milk, preferably coconut milk beverage or almond milk
1 (3-inch) cinnamon stick
1 (1-inch) piece turmeric, unpeeled, thinly sliced, or 1/2 teaspoon dried turmeric
1 (1/2-inch) piece ginger, unpeeled, thinly sliced
1 tablespoon honey
1 tablespoon virgin coconut oil
1/4 teaspoon whole black peppercorns
Ground cinnamon (for serving)
Whisk coconut milk, cinnamon, turmeric, ginger, honey, coconut oil, peppercorns, and 1 cup water in a small saucepan; bring to a low boil. Reduce heat and simmer until flavors have melded, about 10 minutes. Strain through a fine-mesh sieve into mugs and top with a dash of cinnamon.
Golden milk can be made 5 days ahead. Store in an airtight container and chill. Warm before serving.
NEWS FROM THE BEND
From planting time to the growing and harvesting seasons,