curried rice and cashews

Curried Rice and Cashews

This rice is pretty much a big hug in a bowl, warming, comforting and healing!

Curried Rice and Cashews, a hug in a bowl, warming, comforting and healing!

Every ingredient in this recipe has some sort of healing quality, especially the curry powder, garlic and coconut oil.

Here’s why:

Without getting too technical, turmeric, one of the main ingredients of curry powder has been proven to protect against cancer, reduce inflammation and may prevent against alzheimer’s disease thanks to its active component curcumin.

Garlic has been used for eons as an antibacterial/antiviral, but it is also used to decrease inflammation, reduce risk of cancer and aid in heart health due to its powerful sulfur-containing compounds.  Some eat it raw to reap the most benefits!

Don’t even get me started on the benefits of coconut oil!  Not only do I add it to just about every recipe I make,  I also slather it on my kids, feed it to my dog and make deodorant with it!  Coconut oil was feared for years due to its high saturated fat content, but that fear was put to rest when studies showed there wasn’t enough correlation with the consumption of saturated fat and heart disease.  I was thrilled to hear the latest version of the Dietary Guidelines for Americans did not place an upper limit on fat intake.  You can read more about coconut oil from a past post here.

A shout out also to the cashews for adding protein, healthy fat, minerals and antioxidants!

Curried Rice and Cashews, a hug in a bowl, warming, comforting and healing!

curried rice and cashews
Prep time
Cook time
Total time
Curried Rice and Cashews, a big hug in a bowl! Makes 4 servings
Recipe type: Main
Cuisine: Vegan
Serves: 4
  • 2 heaping tablespoons of coconut oil
  • ⅓ cup onion, diced
  • 3 cloves garlic, minced
  • 1½ teaspoons curry powder
  • 1 cup brown basmati rice
  • ½ teaspoon sea salt
  • 2 cups water (or veggie broth)
  • ¼-1/2 cup cilantro, chopped
  • ½ cup cashews
  1. Over medium-low heat sauté onion in coconut oil until translucent.
  2. Add garlic and sauté until fragrant.
  3. Stir in curry powder and sauté another minute.
  4. Add rice and stir until coated in oil.
  5. Add sea salt and water, bring to a boil, cover and reduce heat to low. Cook until liquid is absorbed and rice is tender.
  6. Toss in cilantro and cashews, serve warm and enjoy!

Curried Rice and Cashews, a hug in a bowl, warming, comforting and healing!

rise and shine tofu scramble

Rise and shine, tofu scramble time!!!
My first taste of tofu scramble took place on our cross country trip a few years ago. We stopped in Moab, Utah on our way back east thinking we would only stay the night. We fell in love with it, the town, the parks, the hiking and the tofu :) so we extended our trip by a few days just to soak in the desert energy a bit longer!
While in Moab, we stumbled upon a little restaurant called Eclectic Cafe where they served up vegan breakfast options.  I was in love!
This is my take on their tofu scramble. The recipe changes given what ingredients I have on hand but, it’s always yummy! It makes a great dinner too!
tofu scramble ~vegan, gluten-free~
Rise and Shine Tofu Scramble
(makes 2-3 servings)
1 block tofu (non-GMO and organic), drained and pressed
1 cup mushrooms, chopped
2 tablespoons red onion, thinly sliced
1 carrot, shredded
1 cup baby spinach, chopped
2 tablespoons extra virgin olive oil
3 tablespoons bragg’s amino acids or tamari
1 tablespoon toasted sesame oil
1 tablespoon curry powder
2-3 tablespoons fresh cilantro
tofu scramble ~vegan, gluten-free~
tofu scramble ~vegan, gluten-free~
-Place a large pinch of shredded wakame in warm water and let soak for ~5 minutes, drain.
-In a large skillet, heat olive oil over medium heat.  Add red onion, mushrooms and cook for 3-5 minutes.
-Crumble tofu into skillet and cook for another 3-5 minutes.
-Add bragg’s amino acids, sesame oil and curry.  Stir and simmer until tofu becomes lightly golden.
-Add spinach and shredded carrot, cook until spinach is wilted.
-Top tofu scramble with wakame, cilantro and a sprinkle of gomasio.
-Serve warm and enjoy!
tofu scramble ~vegan, gluten-free~
I served it over cubed and roasted sweet potatoes.  However, it tastes great alone as well!
tofu scramble ~vegan, gluten-free~

crunchy quinoa salad with peanut sauce

This weekend I met a very sweet woman who said she started eating quinoa since reading my blog!  It made me so happy to hear that a) people are reading my blog and b) they are trying the recipes and eating healthy food!

So, what’s all the hype over quinoa about?  Pronounced Keen-Wah.  Quinoa is actually not a grain, it’s a seed!  Originating thousands of years ago in Central and South America it was used by the Incas to increase endurance and stamina.

Red and White Quinoa

Red and White Quinoa

Quinoa is gluten-free for all those out there with gluten sensitivities and is a great substitution for rice or pasta.  It contains all 9 essential amino acids making it a complete protein, great for vegans and vegetarians!  It has tons of fiber (unlike the white processed alternatives) which can be helpful in lowering cholesterol, blood pressure and controlling glucose levels.  The phytonutrients found in quinoa make it an anti-inflammatory food, lowering risk of cardiac disease and cancer.  Quinoa is also rich in iron and magnesium, which is essential for energy production and the formation of bone.

Try it out using my new favorite recipe!

crunchy quinoa salad with peanut sauce

Crunchy Quinoa Salad with Peanut Sauce

Adapted from


1 cup cooked quinoa

1-2 cups shredded red cabbage

1 red or orange bell pepper, diced

½ red onion, diced

1 cup shredded carrots

½ cup chopped cilantro

¼ cup diced green onions

 crunchy quinoa salad with peanut sauce

For the dressing

¼ cup all natural peanut butter

2 teaspoons freshly grated ginger

3 tablespoons Bragg’s Amino Acids

1 tablespoon honey (use agave if vegan)

1 tablespoon rice wine vinegar

2 tablespoons toasted sesame oil

3 tablespoons water

crunchy quinoa salad with peanut sauce


Prepare all salad ingredients and place in a large mixing bowl.

In a food processor, combine all dressing ingredients.  Blend until well combined adding water as necessary until desired consistency is created.

Add 1 cup of cooked, cooled quinoa to the vegetables.  Pour dressing on top and mix until vegetables are well coated.

 crunchy quinoa salad with peanut dressing

The original recipe added 1 cup of edamame or chickpeas and garnished with cashews and lime.  I think all three ingredients would be a lovely addition to the salad!

I served the quinoa over a bed of greens and topped with tempeh that was sautéed in coconut oil and Bragg’s Amino Acids.  I also added a sprinkle of black sesame seeds!  For a non-vegetarian/vegan meal you could add grilled chicken or shrimp.

crunchy quinoa salad with peanut dressing

The peanut sauce was excellent, wish I had made extra!

Hope you enjoy it too!

Stop on by GLOW YOGA on May 18th for the 2 year anniversary celebration, I will be making this quinoa salad!