So, it is time for a cleanse of sorts. Too much fun, too much stress, the holidays, and lots of celebrating with company have left me with more than a few posts. Ahem. Time to lay off the booze and get back to the gym, so this week, I will write a few food posts or maybe repeat a past piece.
I have been trying to incorporate more vegetarian and vegan meals in our home. My sister’s success with the Anti-inflammatory diet, some inspiration from blogs I love (yes, you Lauren), and general health practices are great motivators. Tonight’s dinner was delicious and one worth sharing.
I picked up some forbidden (black) rice at Whole Foods, although I’ve never used it. In an attempt to use the veggies I had, I made this salad. Even the kids loved it. To quote my daughter, “Are you kidding me? This is delicious!” I’ll make it again. Even though I didn’t pair it with anything, a Riesling would have been great. Next time, I’ll add some cilantro, too. And the hubs and I put a little Siracha on at the end.
Forbidden Rice Salad
1 Red Bell Pepper, diced
2 Purple Spring onions (from Pa’s garden), thinly sliced
1 cup thinly sliced red cabbage
1/3 cup cashews
2 cups cooked forbidden rice (while warm I melted some coconut oil over it)
Top with avocado and mango
1 Tbsp. Sunflower oil
1 Tbsp. Rice Wine vinegar
1 Tbsp. Lime juice
Salt and pepper