Lemon Turmeric Rice with Paleo Naan Bread

Holisticole - Lemon Turmeric Rice with Paleo Naan Bread

Makes 2-3 servings
 

What you need:

2 cups of cooked organic basmati rice (or cauliflower rice)
1 tsp coconut oil or ghee
½ tsp black mustard seeds
8-10 whole curry leaves or 1-2 tsp curry powder
1/4 cup raw cashews
2 tsp fresh turmeric root, grated ( or 1 tsp organic turmeric powder)
1/2 tsp or more red pepper flakes
4-6 tbsp fresh lemon juice
2 cups broccoli florets
Himalayan salt
Cilantro microgreens for garnish
Coconut water

Avocado slices
Organic chicken breast or chickpeas for protein (optional)
Paleo Naan Bread (see recipe below)

 

What to do:

-Heat coconut oil or ghee in a large skillet over medium heat. When hot, add in the mustard seeds until they begin to pop.
-Add in the curry leaves, stir for 1-2 minutes, then add in the turmeric and red pepper flakes, reduce heat to medium low and toss in the cashews.
-Cook for 3-4 minutes, add the broccoli and a splash or two of coconut water to reduce the temperature of the pan, when the broccoli turns a vibrant green, add in the lemon juice and cooked rice, season with Himalayan salt salt and cook for 3-4 minutes until cooked to your preference (if you're using cauliflower rice, this will take 8-10 minutes).
-Taste and adjust salt and lemon. Cover and take off heat, remove curry leaves and allow to sit for 2 mins before serving. Garnish with cilantro and serve with avocado slices, chicken or chickpeas for protein and Paleo Naan Bread (see recipe below).

 

PALEO NAAN BREAD

Makes 2-4 naan
 

What you need:

½ cup almond flour
½ cup organic tapioca flour/starch
1 cup organic full-fat canned coconut milk (combine coconut cream and water)

Himalayan salt
Coconut oil, grass-fed organic ghee or butter

 

What to do:

-Mix almond flour, tapioca flour and coconut milk together in medium bowl.
-Heat a medium non-stick pan to medium heat and pour batter to desired naan thickness (see notes below).
-Once the batter fluffs up and looks firm/mostly cooked (4-5 minutes), carefully flip it over to cook the other side (be patient, this takes a little time!).
-Use paper towel to remove any excess oil and enjoy!
 

NOTES
- You can pour half the batter into a 9.5 inch pan and cook - then repeat for a total of 2 large naans.
- You can pour ¼ cup of the batter onto your pan to make 6 small naans
- If you are not using a non-stick pan, you will need to use some sort of oil/ghee/fat to keep the batter from sticking.
- If the cream has solidified in your canned coconut milk, mix well before using.

 

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