Summer Cumin Rice Bowl With Zesty Green Sauce

Ingredients

• Cooking olive oil

• Coconut oil

• 1 cup of basmati rice

• 1 shallot (associated with multiple tastes)

• 1 large or 2 medium yellow squash (sweet)

• 2-3 bok choy (bitter)

• 1 tablespoon of Cumin (pungent)

• Broccoli stems (astringent)

• Green tops (from any veggie of choice or spinach) (bitter)

• 1 cup arugula (bitter)

• ⅓ cup walnuts (sweet)

• 1 lemon (sour)

• 8-10 basil leaves (sweet)

• 1-2 cloves of garlic (pungent) - skip if you are someone who runs hot or doesn’t need more heat in the summer.

• Pink Himalayan Salt & Pepper

Steps

• Wash all of the produce

• Chop all of the washed veggies into bit-sized pieces.

• Start combining

• Boil 3 cups of water for 1 cup of rice

• Add rice and a teaspoon of coconut oil

• After some water cooks off, add 1 tablespoon of cumin, salt and pepper

• While the rice is cooking….

1. Heat the pan and add cooking olive oil or coconut oil.

2. Add the chopped shallot.

3. When shallot looks soft, add summer squash.

4. After 3-4 minutes add the chopped bok choy.

5. Add pink salt and pepper and saute on medium heat for a few minutes until vegetables look cooked.

• Blend these ingredients together for the green sauce

1. ½ cup olive oil

2. Broccoli stems, spinach or green tops, arugula, basil, walnuts, garlic, juice of one lemon)

3. Add water for consistency if needed

4. Tip: if you run hot, skip the garlic in the summer!

• Serve warm or at room temperature

Why this dish in the summer? Basmati rice is an easy to digest grain and in the summer adding a vibrant green sauce and veggies can make this a nourishing light summer meal. The cumin rice adds depth to the dish and the green sauce provides HUGE flavor ~ just go easy on the garlic in the summer - this can cause excess heat in the body and removing it from the sauce won’t compromise the flavor.