Audrey Locy, BS, INHC

This dish is packed full of the necessary ingredients that combat inflammation in the body. And an added bonus - it tastes DIVINE! 

One of the main ingredients is turmeric. Turmeric is one of the most powerful plant foods when it comes to reducing inflammation in the body. Through dozens of research studies, it has been found to reduce the symptoms of countless different chronic inflammatory diseases such as, Lupus, Rheumatoid Arthritis, Cardiovascular disease, pulmonary diseases, and so many more. Adding this incredible spice to your meals can have compounding effects on your health.

This delicious meal is also chocked full of fiber from the chickpeas and cauliflower. Fiber helps stabilize your blood sugar and strengthens the health of your GI tract. And we all know, a healthy gut means a healthy body! 

Coconut rice is not only a fun way to make your rice creamy and flavorful, but the coconut milk adds nutrients such as medium-chain fatty acids, or MCTs. These healthy fats help the body absorb the glucose from the rice at a slower rate, thus diminishing the possible spike in blood glucose after eating a carbohydrate like rice. 

The Chimichurri is made with parsley, cilantro, and raw garlic. All of which are fantastic at boosting our immunity, lending antibacterial properties, and flushing the body of toxins like heavy metals.  

Overall, every component of this dish is manufactured to give the body the fuel that it needs to fight inflammation. Give it a try and watch the miracles of plant food get to work!

Ingredients

Vegetables

• 1 large head of cauliflower
• 2 cans of chickpeas, drained and rinsed
• 2 tsp yellow curry powder
• 2 Tbsp coconut oil, melted
• ½ tsp turmeric
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 tsp salt
• ½ tsp black pepper

Coconut rice

• 1 ½ cups rice (white or brown)
• 2 cups coconut milk
• 2 cups water

Chimichurri

• 1 clove garlic
• 1 cup cilantro
• 1 cup parsley, flat leaf
• 1/2 red chili, de-seeded (can omit if you don't like spice)
• 2 tsp red wine vinegar
• ½ lemon juiced
• ¼ cup olive oil 
• ½ tsp salt

Directions

1. Combine rice, water, and coconut milk into a rice cooker and cook on the appropriate setting. If you do not have a rice cooker - place rice, water, and coconut milk into a saucepan over high heat. Bring to a boil, then reduce heat to low, cover, and simmer for about 25 minutes (45 minutes for brown rice). Stir occasionally and cook until all liquid is absorbed, and rice is tender.
2. Preheat the oven to 400 F.
3. Chop your cauliflower into bite sized pieces and drain and rinse your chickpeas.
4. Place veggies onto a baking tray and top with the coconut oil and spices. Toss the veggies in the spices to coat.
5. Bake the veggies for 30 minutes.
6. In a food processor, add the parsley, cilantro, garlic, and chili. Pulse until everything is minced.
7. Add in lemon juice, vinegar, salt, and olive oil, then pulse again to emulsify the sauce. 
8. Plate the rice, topped with the veggies and Chimichurri, and ENJOY!