This recipe is: gluten free, vegan
Oranges and Pineapples are very high in Vitamin C. Sage is good for the respiratory system and helps clear out congestion. Black beans are a great source of iron. Rice provides zinc and other trace minerals.
I paired this recipe with a side of butternut squash. Butternut squash contains high amounts of beta carotene and B vitamins.
2-4 cups cooked brown rice
1 clementine orange
1/2 cup pineapple
1 small red onion
3 sage leaves
2 cups black beans (precooked or canned)
2 tablespoons coconut oil
seasonings: salt, pepper, cumin, dill, garlic salt
Add coconut oil to a large skillet and preheat pan on high until oil is melted. Add chopped red onion. Sauté until onion pieces begin to turn brown. Add fresh minced sage leaves along with chopped orange slices, pineapple slices, and black beans. Toss in pan for 1 – 2 minutes and turn heat down to medium low. Season to taste with salt, pepper, cumin, dill, and garlic salt. Add cooked rice and fry on low until hot, stirring frequently.
Serve as a meal in itself, or pair with your favorite baked or roasted vegetables. We had our with roasted butternut squash.
I’ve been cooking for most of my life. My recipes are created from scratch utilizing odds and ends of ingredients I find in my kitchen. They are guidelines to help inspire you to be creative while enjoying the process of working with food.
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