Coconut Rice and Veggies

Coconut Rice and Veggies

While in Anaheim for Natural Products Expo West, we had the opportunity to meet so many wonderful people! It’s always great to hear someone’s story of how they incorporate coconut oil into their everyday lifestyle. Nichole Dandrea,registered dietician, yoga instructor, and founder of Nicobella Organics, was kind enough to share one of her favorite recipes with us! Let’s take a look at how Nichole uses coconut oil in her cooking:

Want a new and delicious way to try rice? Try substituting coconut milk in place of water to give the rice an amazing coconut-y flavor. Add fresh organic veggies sautéed in coconut oil, along with your favorite lean protein and you have a perfectly healthy and tasty dish! What’s also great about this recipe is that it can be used as a side, mini-meal or as your main meal. For this recipe we added heart-healthy cashews. It also tastes great with chickpeas and tofu. This Thai-inspired rice dish is organic, wheat free, soy free and vegan, however, it can be enjoyed by everyone (ie, you don’t have to be vegan to love it!).

Ingredients for coconut rice

 2 cups jasmine rice

2-14 oz cans coconut cream

2 limes

½ c cilantro

sea salt

black ground pepper

 Add two cans of coconut cream to the pot, place on high heat and boil. Add 2 cups of jasmine rice and turn down the heat to simmer. Squeeze the 2 limes and sprinkle salt and pepper in with the rice and coconut mixture. Stir intermittently for 20 minutes or until the coconut cream has been completely absorbed by the rice. Mix in the cilantro.

 Ingredients for stir-fry

 2 cups broccoli florets

1 cup sliced mushrooms

8 oz can water chestnuts, drained

2 Tbsp Kelapo Coconut Oil

1 Tbsp sesame seed oil

2 limes

2 cloves of garlic

1”x1” piece of ginger (or more if you like)

3 Tbsp Bragg’s Amino Acid

½ c roasted cashews



crushed red pepper

toasted coconut if desired (It’s easy to toast over the stove top in a pan for just a few minutes.)

Add coconut oil to frying pan on medium heat. Sautée the garlic with the coconut oil. Add the mushrooms, broccoli, water chestnuts, salt and pepper, and crushed red pepper if desired. Stir. Squeeze in the lime, add the ginger, sesame seed oil and Bragg’s Amino Acid. Stir intermittently until the broccoli and mushrooms are lightly cooked (typically when the broccoli is a beautiful bright green color). Mix in the roasted cashews and sesame seeds.

Scoop the rice onto a plate and add the stir-fry veggie mixture on top for a beautiful, colorful and tasty dish! Garnish with toasted coconut flakes and cilantro if desired.


-Nichole Dandrea, MS, RD

As soon as I saw that Nicobella Organics specializes in vegan truffles and other chocolaty goodness…I was sold! Nichole’s vegan truffles look absolutely amazing and are made with Theo chocolate, oat milk, and coconut oil! “Super foods” such as blueberries, pumpkin seeds, green tea, and ginger are added into the equation to make each truffle a little more unique. I love that each truffle is made with organic ingredients and organic, Fair Trade chocolate. I’ll definitely be ordering some of Nichole’s truffles and the coco-nut munch after I’m done dieting! Make sure to follow Nicobella Organics on Facebook and Twitter for updates on new flavors!


Related Posts Plugin for WordPress, Blogger...

Tags: , , , , , , , , , , ,

Post a Comment

Your email is never published nor shared.
Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>