This is probably pretty lame, but I find perusing the grocery isles or farmers market fun. I know that probably doesn’t add to my cool points, neither does counting cool points I guess. Obviously it’s exciting to find new things to add to recipes, but food can be so pretty too. Like this black rice I made with this curry soup. It’s really more of a deep purple when you cook it. Either way I’m into it.
Black rice, also known as “forbidden rice,” contains the highest levels of the antioxidant anthocyanin when compared to other grains. That’s the same antioxidant that is found in blueberries, purple grapes, plums, tart cherries and beets, but black rice contains less sugar. It also contains some fiber and iron. Research has found that anthocyanin may help with reducing inflammation, aiding in cardiovascular disease, cancer that may be caused by free radicals, and improving brain function. (1) It also contains the antioxidant vitamin E, think hair, skin, eye health, and so much more.
When eating rice it’s typically recommended to go with brown rice over white rice because it’s not processed and contains less sugar and more fiber. Black rice appears to have a similar nutrient content as brown rice but with added antioxidants. So it’s worth giving it a try.
I work with children and I recall a while ago hearing about studies that found arsenic in rice and people were advised to stop feeding there kids rice cereal. I know one more thing, but that’s why it’s important that we really start taking care of our environment, food, and ourselves, it’s all connected. But I found it interesting to learn from Dr. Axe that, cooking rice in a 6 to 10 parts water per 1 part rice, drastically reduces arsenic levels. And if you have a coffee pot, cooking rice in it reduces it by 85%. I went with the first strategy, because I have no idea how you cook rice in a coffee pot? Anyone?
My stomach unfortunately doesn’t digest grains well so I typically avoid them or have them in small amounts. Grains may be inflammatory for people with certain gastrointestinal conditions and autoimmune conditions, and it is typically advised to avoid them or minimize you intake of them. That’s why bio-individuality is so important, a food that may be healing for one person may be “harmful” for another. But, since my boyfriend can eat about anything and is pretty much a bottomless pit, I still get to make diverse meals.
I also try to sprout grains, legumes, nuts and seeds because this makes them easier to digest and more nutrients are available. You can find a guide here, A Guide to Soaking and Sprouting. More companies are making pre-sprouted grains and nuts available which is so nice for when you’re busy, or just don’t feel like going through the whole process. Unfortunately I didn’t find any pre-sprouted black rice at the store.
The reason why this is a “gut healing” curry soup is because it’s made with bone broth. I talked a little bit about bone broth in this post, Why This Healing Broth is Worth the Time. I typically consume it every once in a while to help with my stomach. Among many things, it plays a key role in healing and preventing intestinal permeability, “leaky gut”. Our intestinal walls are paper thin and it doesn’t take much to impair it. But that’s a whole other conversation. Some brands are also starting to make some good quality bone broth that makes it more accessible since it can take a long time. I put a link to one at the bottom, but I recommend that you go to a local store to get it. I know Wholefoods sells some well made and sourced bone broth in the freezer section. When consuming animal products it should be organic and from a sustainable source.
This curry soup has a gentle taste so it’s not very spicy. If you’re wanting it to be more spicy I recommend adding more cayenne pepper and black pepper.
Time: 40-50 minutes Serves: 4
(low-FODMAP, gluten-free, paleo, vegan option)
- 1 tablespoon of fresh grated turmeric
- 1 teaspoon of fresh grated ginger
- 1/2 teaspoon of ground pepper
- 1/2 teaspoon of cinnamon
- 1 teaspoon cumin
- 1/4 teaspoon of cayenne pepper
- 1/8th teaspoon of coriander
- 1/4 teaspoon of sea salt
For a simplified curry just use 2 tablespoons of your favorite curry powder and add 1/4 teaspoon of salt. Adding some grated ginger will provide an additional kick of taste. It really just depends on the blend of curry powder, as they all very a little.
- 2 stalks of green onions (or 1/2 a small onion)
- 2 medium sized carrots sliced
- 2 cups of chopped broccoli
- 1 small-medium bok choy
- 4 cloves of garlic
- 1 cup of cooked sprouted black rice or 4 organic free-range chicken thighs
- 2 cups of bone broth or vegetable broth
- 1/2 juice of lemon
- 1 can of full fat coconut milk
- Begin prepping the food by roughly chopping the bok choy, slicing the carrots, green onions, and broccoli. Crush the garlic leaving it in full chunks to infuse the soup.
- Combine all the curry seasoning in small bowl and put it aside if making from scratch.
- Rinse the sprouted black rice and bring 3 cups of water to a boil, add 1/2 a cup of the rice and simmer with the lid on for 40 minutes or follow the directions provided on the package.
- Add 1 tablespoon of coconut oil to a large pot and add the vegetables with the seasoning and toss over low-medium heat for about 5 minutes.
- After sautéing the vegetables for about 5 minutes, add the can of coconut milk and 2 cups of bone broth to the pot.
- Add 4 chicken thighs and cook on low with the lid for 40 minutes, stirring occasionally.
Shop this post by clicking on the picture: