- 3 tablespoons Viridian organic raw coconut oil
- 1 large onion, chopped finely
- 6 cloves of garlic, minced
- ½ teaspoon chilli flakes
- Pinch of Himalayan fine rock salt
- 2 large yellow peppers, diced
- 1 x 400g can of whole plum tomatoes, roughly chopped
- 2 tablespoons chopped fresh thyme
- 1 teaspoon chilli powder
- 1 tablespoon paprika
- 2 capsules of Viridian Organic Maca Root power (optional)
- 250g Arborio rice
- 2 low salt, gluten-free vegetable stock cubes
- 600ml hot water
- 225g edamame beans
- 15g fresh coriander, chopped
- 15g fresh flat-leaf parsley, chopped
- Pinch of freshly ground black pepper
Heat the oil in a large wok over a low to medium heat.
Sauté the onion, garlic, chilli flakes and a pinch of salt for 5–8 minutes, until the onions are soft.
Add the yellow peppers, tomatoes, thyme, chilli powder and paprika and simmer, covered, for 10 minutes. Stir in the rice to coat it well.
Dissolve the stock cubes in the hot water in a Pyrex jug, then pour into the wok.
Cover and reduce the heat to low.
Cook until the rice is tender and most of the liquid has been absorbed.
This should take about 25 minutes.
Add the edamame beans towards the end of the cooking time.
Open 2 capsules of Viridian organic maca.
Stir in the fresh herbs, maca and season to taste with black pepper before dishing up.
Recipe by: Oliver McCabe in The Fuel Food Cookbook.
Recipe found on : Viridian’s 7daysugardetox.co.uk