Cauliflower Cashew "Fried Rice"

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Goods To Get:

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SAUCE

• 1 tsp sesame oil or coconut oil

• 2 Tbsp almond or peanut butter

• 4 Tbsp coconut aminos 

• 2 Tbsp lime juice

• 2-4 tsp sweet chili sauce

• 1 Tbsp minced ginger (or 1/2 tsp ground ginger)

• 1 Tbsp maple syrup or stevia to taste 

STIR FRY

Non Perishables Version:

• 1 packet or cauliflower rice

• 1/2 packet frozen vegetables: I snagged one with peas, asparagus and red peppers because that’s all that was left! It would be great with even just edamame, corn and some sauteed greens.

• 1/8 cup bone broth

• 1 Tbsp sesame oil or coconut oil (water works as well)

• 3 Tbsp coconut aminos (divided)

• 1/8 cup frozen organic soybeans

• 1/8 cup frozen organic corn

• 1/2-3/4 cup roasted cashews or slivered toasted almonds

FOR SERVING optional

• Fresh cilantro

• Sesame seeds

• Lime wedges

• Sriracha

• REAL salt to taste, make sure to buy this brand to get the trace minerals.

Instructions:

• Follow instructions for cauliflower rice. Set aside.

• For the sauce add the oil (or water), almond or peanut butter, coconut aminos, lime juice, chili sauce, ginger, sweetener, and water to a small mixing bowl and whisking to combine. Taste and adjust flavor as needed, that means add more lime for acidity, coconut aminos for saltiness, ginger for "zing," or sweetener for you know.. sweetness. Set it aside.

• Heat a large rimmed skillet, like this cast-iron skillet. Add half of frozen veggie packet, edamame and corn into bone broth. Cook until the liquid is gone. Once the liquid is absorbed/evaporated add sesame oil and saute. 

• Season with one-third of the coconut aminos (1 Tbsp ) and toss to combine. Cover with lid (to steam) and cook for a total of 4 minutes, stirring occasionally.

• Then add cashews and cauliflower rice and stir to combine. 

• Add the sauce, increase the heat to medium-high heat, and cook until well combined and the mixture is very hot - that’s about 3 minutes.

• Eat your heart out!! Oh and also delicious with the addition of fresh cilantro, lime wedges, and hot sauce of choice.

• It’s so yummy when fresh, but leftovers keep up to 3 days in the refrigerator or 1 month in the freezer. 

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Product Perks:

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Chanelle Cozette Doyle

#TheGutGirl

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