Hi! I’m so excited to be guest here with Sue-Tanya! I love connecting with other bloggers that inspire more to grow more as a person and also in my business.
I’m a big fan of eating for your body and mind, after struggling with an eating disorder for over 10 years and manic depressive I pay attention a lot to my food. I think as food as nourishing, fun and a walk through memory lane.
As weird as it sounds it has helped me mend my troublesome relationship with food, that and the help of an incredible eating disorder coach, she focuses on helping me understand food cannot be bad or right, food doesn't feel, food doesn’t talk food she be an experience.
If we are more present while we eat our mood instantly feels better, being mindful while eating also helps with more than just disordered eating, it helps with better digestion and a more pleasant experience, since you aren’t gobbling your food without enjoying.
I tend to lean more towards simple recipes full of flavor and easy to prepare. Mostly because as much as I LOVE cooking and I do, I really dislike washing dishes and cleaning up my kitchen. I always make at least one meal a day usually breakfast and its either a green smoothie, or my go to lately eggs, gluten free bread, avocado and some kraut. The rest is more of leftovers, meal prep, and random salads that come together with already chopped veggies.
TODAY I have an awesome rice bowl to share with you all, I use arborio rice to get this creamy rice but not to the point that its risotto. This actual takes me back to my time in Boston because radishes, weirdly.
I add a some gut loving miso into the rice while it cooks, not only is it great for your gut, it also adds this layer of depth.
I’ve realized over time that my mood instantly brightens when I eat as much colorful veggies as I can. Spring is here it totally gives me the option to check out a bunch of fresh veggies at my local farmers market or co-op.
I found some gorgeous radishes and I marinated couple hours in some lime juice and fermented sriacha
Between the healthy fats from the avocado, the fish crispy veggies this bowl is a big time winner.
I love that I can use this rice all week long and just pile as much veggies as I want.
Of course for some extra heat I go ahead drizzle okay fine I spill some more sriacha on top.
I hope you babes enjoy this bowl as much as I do.
- 2 cups of arborio rice
- 5 cups of water
- 4 tablespoons of tamari
- 1/2 tablespoon of sriacha
- 2 tablespoons of miso, I use a brown rice fermented miso
- 2 cups of thinly sliced radishes
- 1/2 cup of lime juice
- 1 tablespoon of sriacha, omit to reduce heat
- salt + pepper to taste
- avocado, cherry tomatoes, cucumber to top the bowl with
- scallions to garnish
- lime wedges to serve
In a large pot with a fitted lid add the arborio rice, water, tamari, sriacha and miso. On medium high heat bring up to a boil, reduce to a simmer on medium low and place lid.
Let cook for about 25-35 minutes, until the water has absorbed.
Meanwhile in a jar with a fitted lit, add the radishes, sriacha if using, salt + pepper and lime juice. Leave in the fridge for a couple hours.
When ready to serve, divide the rice between four bowls. Top with half an avocado, cucumber slices, cherry tomatoes, and the radishes.
About The Writer:
Name: Andrea Broom
Founder of Follow Our Passion
Location: Albuquerque, New Mexico