It’s been a while since my last post, as I’ve had a very busy few weeks. I mentioned before that I was training in some new things, and in the last couple of months I’ve studied in Thai Massage, Sekhem and Sound Healing. I absolutely love all of them, and I’m really excited to see which direction they will lead me in now! However, as I’ve been spending my time learning these, I haven’t had so much time for my blog. I’m sorry I haven’t posted regularly recently! I’m just starting to get back into my regular blog pattern now, so I promise I’ll be back on form! It’s definitely been hard to have so much distance from my writing, but it’s also given me more inspiration for new posts.
In my latest recipe, I created a spicy vegetable rice dish with Clearspring’s Chilli Umami Paste. I hadn’t tried Umami before Clearspring had kindly sent me theirs to try, but as soon as I tasted it I discovered just how delicious it is. I combined their chilli umami with some ginger, garlic, coconut syrup, curry powder and sesame oil for a delicious meal that’s bursting with flavour. It’s definitely a new favourite recipe of mine.
I hope you enjoy it!
umami vegetable rice
serves about 3
3/4 cup (150g) white rice
2 tsp coconut oil – I used Coconut Merchant
1 onion, finely sliced
1 clove garlic, grated
1 inch ginger, grated
1 courgette, finely sliced
1 200g tin fresh sweet corn, drained
1 tsp sesame oil
1 tsp coconut vinegar – I used Coconut Merchant
2 tbsp Clearsrping chilli umami paste
1/2 tsp hot curry powder
1 tsp coconut syrup I used Coconut Merchant
1 tbsp tamari soy sauce
- Half fill a pan with water, and place it onto a medium heat. When the water bubbles, add the rice and cook it for about 10 minutes or so, until it’s ready.
- After the rice has been cooking for 3 minutes, place a large wok/frying pan onto a medium-high heat. Add the coconut oil into the pan with the curry powder. Then add in the onions and fry them for about 3 minutes. Next, add in the ginger, garlic and courgette, and fry for another 2 minutes.
- Then, add in the sesame oil, coconut vinegar, umami paste, coconut syrup and soy sauce. Stir everything together and continue to fry.
- When 10 minutes have passed and the rice has cooked, remove it from the heat and drain it. Then, add it into the wok with the sweet corn and stir everything together for a minute or so until all is well mixed. Then, remove it from the heat and serve.