Each Tuesday I’ll share an easy, nutritious recipe so you can join me in the home-cooked self-care.
Cardamom, I love you.
You smell like Fruit Loops.
You taste like perfume (in a good way).
You never fail to bring a smile to my face and make my taste buds sing.
3 cups water
1 cup brown or white basmati rice
1/4 tsp salt
1 2 inch cinnamon stick
1/8 tsp whole black cardamom seeds (not whole pods)
3/4 cup coconut milk (yum)!
1/3 cup agave nectar
1/8 cup chopped almonds, plus more for garnish
2-3 dates, chopped
ground cinnamon, for garnish
1. Bring water to a boil in a large saucepan. Add rice, salt and cardamom seeds; bring to a simmer and reduce heat to low. Cover and cook 35 minutes, until rice is just tender and there is still a bit of water in the pan.
2. Add coconut milk and agave nectar. Simmer another 15-20 minutes, stirring occasionally to keep coconut milk from scorching. Rice should be soft and tender. (For a creamier texture, let cool slightly and blend with a hand blender or food processor for several seconds).
3. Stir in chopped almonds and dates. Ladle into bowls and garnish with almonds and a pinch of ground cinnamon. Serve warm.
Recipe from Delicious Living, December 2008.
Please let me know if you made the recipe and what you think. Also tell me what you like and want to hear more about.
It’s also a half-marathon training day. In the rain. Dude, I’m so committed.
Don’t forget FREE Fridays at 4:30 with the new It’s All Yoga teachers (21st and X in Sacramento) – you’ve got to sign up online www.itsallyoga.com.
I’m teaching 3/5/10 – so mark your calendar.
For the month of February, I’m teaching a Level 1/2 on Mondays at 5:45. Come join me.