I traveled to SE Asia during the summer of 2017. Those were the days, man. It was like 6 weeks of pure foodie inspiration. Rice, curries, fresh fruit, toasties from the 7/11…If you know, you know.

The abundance of carbs I ate while there was record-breaking, and the best part is, I didn’t gain a pound…I actually lost weight. Afterall, you step outside and instantly sweat off a few kilos in the 50-degree weather. And now, I have a plethora of different rice dishes under my belt!

So let’s chat about this coconut rice dish. I just love coconut ‘er-thang! This rice makes for a perfect side dish to any meal – It has a creamy quality to it and it takes minutes to whip up. Here is what you will need:

• jasmine rice
• coconut milk
• salt
• lime
• cilantro

Let’s get started!

Coconut Lime Cilantro Rice

Serving size: 3-4

Prep time: 5 minutes

Cook time: 10 minutes

Ingredients:

• 1 cup jasmine rice
• 1 cup canned coconut milk
• 1 cup water
• salt
• juice of 1/2 lime
• 2 tbsp fresh cilantro, chopped

Instructions:

1. Add rice, coconut milk, water and a generous pinch of salt to a saucepan and bring up to a boil. Turn heat to low, cover and simmer for 10 minutes (or according to rice package directions).
2. Remove from heat and add the lime juice and cilantro to the rice, fluff with a fork to combine.
3. Serve immediately.

NOTES:

*Add a touch of honey to the rice while cooking for a hint of sweetness.

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Okay, I am in love with all flavours of all regions of the world (literally), but Middle Eastern…AND Italian?! Two heavyweights in the culinary world and I’m here for it! Like a hundo P’s.

Let me break down this fusion for you. We have the following Italian/Mediterannean ingredients:

• Orzo
• Feta
• Basil

And those from the Middle East include:

• Dried fruit (apricots, cherries, currants)
• Pistachios
• Olives
• Pomegranate seeds
• Cilantro
• Spices (Turmeric, Paprika, Cumin, Coriander, etc.)

Together, they are Chrissy and John. Rachel and Ross. Bey and Jay. Me and me.

The warm flavours of the spices paired with creamy orzo, sweet fruit and salty olives and feta…hawt damn! I’m drooling.

Oh, one more thing…This makes the perfect lunch the next day. Leftovers for the win!

Middle Eastern Orzo Pilaf

Serving Size: 4

Prep time: 10 minutes

Cook time: 12 minutes

Ingredients:

• 1 tbsp olive oil
• 1 clove garlic, minced
• 1/2 tsp cumin
• 1/4 tsp turmeric
• 1/4 tsp paprika
• 1/4 tsp ground coriander
• pinch of fresh nutmeg
• pinch of black pepper
• 1 cup uncooked orzo, rinsed well
• 1 1/2 cups vegetable broth
• salt
• 1 cup dried fruit (I use cherries, currants and chopped apricots)
• 1 tbsp freshly squeezed lemon juice (optional)
• 4-5 olives, chopped
• 1/4 cup feta, crumbled
• 1/4 cup pomegranate arils
• 1/4 cup pistachios, shelled
• fresh herbs (cilantro and basil) for topping, (optional)

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the garlic and cook for 30 seconds or until fragrant. Add the cumin, turmeric, paprika, coriander, nutmeg and pepper and stir until toasted, another 30 seconds to 1 minute. Add the orzo and stir to coat with the spices. Once coated, pour in the broth, add 1/4 tsp salt and bring up to a boil and then reduce heat and let simmer for 8 minutes, with the lid on.
2. After the 8 minutes, quickly lift the lid, add the dried fruit, and stir to incorporate with the orzo. Place the lid back on and let stand for 2 more minutes off the heat.
3. Squeeze some fresh lemon juice into the pan and stir to combine. Transfer the orzo to a serving dish and top with olives, feta, pomegranate seeds, pistachios and fresh herbs. Serve immediately or let cool and refrigerate in an airtight container for up to three days.

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Sorry…got weird for a second there…but listen, here is a bowl full of pure healing. A range of super-tasty-yet-so-good-for-you vegetables paired with nutty brown rice and a garlicky-lemon tahini sauce to slather at your own will. Lunchtime game-changer.

A lot of my recipes are inspired by different places that I have visited and the foods and ingredients that I have discovered there. This dish is the opposite. I’ve been dying to get to Israel to try out what I hear to be the most amazing cuisine. A trip that most definitely will be taken in the near future, but for now, I’m going off what I know so far with this simple tahini dressing.

If you don’t know, tahini is the peanut butter of sesame seeds. It has a bitter, nutty kind of taste that pairs very well with lemon and garlic – hence this sauce. Just whisk with some cold water until you reach a drizzlable consistency and slather, slather, slather.

The foundation of this bowl is brown rice, but you can really use any grain you like. We ARE already packing this bowl full of vegetables, so we may as well continue down the path to health and choose the far superior rice. Ahem, brown rice. Cook the rice according to package directions (brown rice takes a long time, so plan ahead)!

Tip: When your rice is done cooking and it is time to remove from the heat and “let stand for five minutes,” open the lid, toss in a handful of golden raisins and quickly close the lid again. They give this dish a sweet, juicy “pop!” Trust me. I do this every time I make rice. The little golden jewels plump up by absorbing the steam that is trapped inside of the pot and there is nothing wrong with that.

Veggies – Start with your beets, as they take the longest. I like to use a mix of red, candy striped and golden beets for that “rainbow” effect. Wash the outside of them and place them on a large piece of aluminum foil. Wrap the foil up like a present, making sure that there are no openings for the steam to escape. Place on a baking sheet, throw them in the oven and forget about them for an hour or so.

Chop up your butternut squash, your brussel sprouts and your kale and drizzle with olive oil, salt and pepper. The squash goes in first – 15 minutes. Pull out and add the sprouts. 15 minutes. Pull out and add the kale. Another 10 minutes. Done.

Other rainbow prep – Other than the roasted veg, I also like to prepare the following to add: avocado, olives, green onions, pomegranate seeds and hemp hearts. Muy rainbow-esque!

Assembly – It’s BUDDHA BOWL TIME! Scoop the rice into the bottom of your bowl. Around the outside, spoon in all of the different vegetables and toppings. Drizzle with tahini sauce and take pictures to remember this ceremonious day.

Rainbow Buddha Bowl with Garlic Tahini Dressing

Serving Size: 4

Prep time: 20 minutes

Cook time: 1 hour 15 minutes

Ingredients:

• 4-5 raw beets (I like to use a mix of red, candy stripe and golden), washed
• 1 cup dry brown rice
• one-quarter cup of golden raisins (optional)
• 2 cups butternut squash, cut into half-inch cubes
• 2 cups brussel sprouts, cored and halved (about 20 sprouts)
• 6 leaves of tuscan (black) kale, thick stem removed, roughly chopped
• 6-7 olives, sliced
• 2 scallions, sliced
• olive oil
• salt
• pepper
• 1 avocado, sliced (optional)
• half cup pomegranate seeds (optional)
• 4 tablespoons hemp hearts (optional)

For the tahini sauce:

• one-quarter cup of tahini
• 2 tbsp freshly squeezed lemon juice
• 1 clove of garlic, grated
• salt
• 3-4 tbsp ice cold water

Instructions:

1. Preheat oven to 400 degrees F. Place beets in the middle of a large piece of aluminum foil and wrap up like a present so that there are no open areas where the steam could escape. Place the foil package on a baking sheet and bake for 1 hour and 10 minutes, or until a fork inserts easily.
2. Rinse the rice under cold water until water runs clear. Meanwhile, add one tablespoon of olive oil to a medium-sized saucepan over medium heat. Add the rice and toast for a minute in the oil. Add a pinch of salt and two cups of water. Bring to a boil on high heat. Once boiling, cover and turn the heat to low and simmer for 45 minutes. Do NOT open the lid!
3. While the rice is cooking and the beets are roasting, chop up your vegetables. Drizzle the squash, brussel sprouts and chopped kale (each in their own separate bowl) with olive oil and sprinkle with a pinch of salt and a few grinds of black pepper.
4. When the beets have been roasting for about half an hour, pull the baking sheet out of the oven and add the squash, continuing to roast for 15 minutes. Pull the baking sheet out again, add brussel sprouts and quickly return to oven to roast for another 15 minutes. Remove sheet tray one more time, toss the veggies around and add the kale, roasting for 8-10 more minutes or until kale is crisp and vegetables are cooked through. Remove from oven.
5. For the sauce, start by putting 2-3 ice cubes in a bowl and fill the bowl with cold water. Set aside. In a small bowl, whisk together the tahini, garlic, lemon juice and a pinch of salt until combined. Add the cold water, one tablespoon at a time, whisking until fully incorporated. It usually takes me between 3-4 tablespoons to get the consistency that I like. Set aside.
6. When the rice is finished cooking, turn the burner off, lift the lid of the pot, throw in the golden raisins and quickly place the lid back on top. Remove the rice from the hot burner and let stand with lid on for 5 minutes. Fluff with a fork before assembling the bowl.
7. Carefully open the foil package with the beets inside (the steam will escape and it is hot)! Use two paper towels to peel the skins off of the beets. Rinse peeled beets under cold water to remove any excess skin and diced ’em up!
8. Assemble the bowl by scooping the rice and raisins into the bottom and surrounding it with the beets, squash, brussel sprouts, crispy kale, avocado, scallions, olives and pomegranate seeds. Drizzle with the tahini sauce and sprinkle on some hemp hearts for an extra protein punch.

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When I first moved into my house, I had no furniture, no table, no chairs and nothing to eat on. I would order take-out and happily sit on my living room floor with my one pair of chopsticks eating straight from the box. Those were the days. Now, it is very rare that I order take-out because why would you when you can just make that shiz yourself?! Know what I mean??

When I was in Southeast Asia, I was shocked and confused that I could never find a salt shaker anywhere….Like, what?! Didn’t they know how aggressively I seasoned my food?

I quickly realized that their style of cooking is actually SO wise. They are the masters of balance, which is exactly what tasty food has. Their use of soy sauce, miso, hoisin, and fish sauce bring saltiness. Vinegars add the acidity. Coconut milk and fruits like tamarind bring sweetness . Ginger and chilis bring a spicy heat and bold flavour. Mushrooms and seaweeds bring the umami. And the list goes on and on. So maybe I didn’t get to salt my eggs in the morning, but the rest was worth it!

For this recipe, you need a few staples from the Asian pantry:

• Tofu
• Soy Sauce
• Ginger
• Sesame oil, and
• Rice vinegar

Let’s start with the tofu. I use extra firm in order for it to hold it’s shape while being crisped up in a pan. It is important to press your tofu in order to release any excess liquid that it is carrying. This ensures maximum crispiness. I just place it in a clean tea-towel with my cast iron pan on top for about 30 minutes. Afterwards, sprinkle cornstarch over cubed pieces, tossing to coat, and throw them in a pan with some sesame oil. Brown the tofu on all six sides.

While the tofu is crisping up, get started on the sauce. Whisk the soy sauce, water, freshly squeezed orange juice, honey, rice vinegar and cornstarch (to thicken) together. When the tofu is done crisping, add grated ginger and garlic to pan, stirring for a few seconds (until fragrant – don’t burn!) and then pour the sauce into the pan. Bring to a simmer and cook for about five minutes until it has coated the tofu and has thickened up nicely.

Pour over rice and sautéed veggies and hit it with some sesame seeds on top. Voila! Asian “take-out” at home.

We have the salty soy sauce, the acidic vinegar, the sweet honey and orange, the earthy mushrooms and the spicy ginger and red pepper flakes. BALANCE. AND, it’s even better the next day! Yassss.

Sticky Orange Sesame Tofu

Servings: 2

Prep time: 30 minutes

Cook time: 20 minutes

Ingredients:

• 2 servings of cooked rice (1/2 cup dry)
• 200 grams extra firm tofu, pressed
• 1 tbsp sesame oil
• 1 cup cremini mushrooms, chopped
• 1 cup broccoli florets
• 1/2 of a medium red onion, sliced
• 1.5 teaspoons cornstarch
• 1 inch of ginger, peeled and grated
• 2 cloves of garlic, peeled and grated
• Pinch of sesame seeds (optional)
• 1 scallion, sliced (optional)

For the sauce:

• 1/4 cup soy sauce
• 2 tbsp water
• Juice of an orange (about 4 tbsp)
• 2 teaspoons honey
• 1 tbsp rice vinegar
• Pinch of red pepper flakes (optional)
• 1.5 tsp cornstarch

Instructions:

1. Cut your tofu into long slices and place between a clean tea towel. Add a heavy object (like a cast iron pan) on top of the tea towel to “press” the tofu. Leave this for about 30 minutes.
2. Add sesame oil to a pan over medium heat. When hot, add the mushrooms and stir, cooking until they begin to soften, about 5 minutes. If you like your broccoli softer, add it at the same time as the mushrooms.
3. When the mushrooms are soft, add broccoli florets and red onion. Cook for a few more minutes. I like the broccoli to still have a crunch, so I leave it in the pan for 2-4 minutes until I am happy with the texture. Remove all vegetables from pan and set aside.
4. Cube the pressed tofu and add to a bowl with the cornstarch. Toss until the tofu is completely covered.
5. In the same pan we used for the vegetables, add the tofu (add a bit more sesame oil if the pan is dry). Brown all six sides of the tofu until it is nice and crispy.
6. While the tofu is crisping, prepare your sauce but whisking together the soy sauce, water, orange juice, honey, rice vinegar, red pepper flakes and cornstarch.
7. When the tofu is browned, add the ginger and garlic to the pan and stir around for a few seconds until fragrant (be careful not to burn, this happens quickly!!).
8. Add the sauce to the pan and simmer for five minutes, or until it has thickened and coated the tofu.
9. Plate with rice and sautéed veggies. Add some sesame seeds and scallions on top. Bon appetit!

NOTES:

You can substitute the tofu for chicken by browning it in the sesame oil instead. Cook through before adding the sauce.

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