This Recipe is: Gluten Free, Dairy Free, Vegan
Mung beans are a great source of protein and amino acids. Rice contains B vitamins which are essential for supporting healthy brain and nervous system function. Mango and pineapple make this recipe antiviral and anti-inflammatory while the onions lower cholesterol and help the body fight cancer. Rosemary and garlic provide relief from coughs, colds, and respiratory infections. Spinach is an excellent source of Vitamin A.
2 cups pre-cooked brown rice
1 cup pre-cooked mung beans
1 small red onion
1 cup chopped mango
1 cup chopped pineapple
1 cup baby spinach leaves
1 large can Coconut Milk, water drained
Garlic and Rosemary Infused Olive Oil
Spices: Salt, Pepper, Zatar, Oregano, and Cumin
Add 2 – 3 tablespoons olive oil – I used a beautiful rosemary and garlic infused olive oil a dear friend of mine gifted me for Christmas – to frying pan and turn heat on high. Add chopped onion and fry until browned. Toss in spinach, pineapple, and mango and fry for 2 – 3 minutes. Turn heat down to low and add mung beans, rice, and coconut milk. Season to taste. I used salt, pepper, Zatar, oregano, and cumin. Cook on low heat, stirring frequently until hot and coconut milk is thoroughly melted in.
I love to cook and my kitchen is my farmacy. Taking control of my health by using food as medicine gives me the inspiration I need to keep healing, and to help inspire others who are also healing from long-term illnesses.