MAKES 4 SERVINGS
AGELESS ANTIOXIDANTS
BRAIN BOOSTER
HEALTH IS IN THE HUE
PROTEIN DREAM
VISION MISSION
Thick and creamy almond butter takes this dish from simple to sublime. And the colorful variety of foods reflect a range of powerful health-promoting antioxidants. The broccoli and brown rice contain vision-protecting compounds that help prevent cataracts and macular degeneration. And the almonds and almond butter add vital protein to round out the meal.
1 cup uncooked black rice
2 teaspoons sesame oil
¼ teaspoon salt
1 tablespoon extra-virgin coconut oil
1 tablespoon peeled and finely chopped ginger
2 garlic cloves, finely chopped
2 cups broccoli florets (from about 1 large head of broccoli)
½ medium head bok choy, both leaves and white part, thinly sliced into strips (about 2 cups)
1 pound asparagus, remove and discard ends
2 cups snow peas, tips removed
1 red bell pepper, seeds removed, thinly sliced
½ teaspoon salt
⅓ 3 cup raw almond butter
2 tablespoons rice vinegar
2 tablespoons coconut aminos or low-sodium tamari
⅓ 8 teaspoon cayenne pepper, or more to taste
¼ cup chopped raw almonds
Hot sauce
BLACK RICE In a large pot, add the rice and 2 cups water and bring to a boil. Reduce the heat, cover, and simmer for 45 minutes. Remove the pan from the heat and let it sit for 10 minutes covered to finish cooking. Fluff the rice with a fork and season with oil and salt.
VEGETABLES In a large skillet, heat the oil over medium heat. Stir in the ginger and garlic and sauté until fragrant, about 1 minute. Add broccoli, bok choy, and asparagus. Sauté for 3 to 5 minutes or until the broccoli istender. Add the snow peas, bell pepper, and salt, and sauté for 3 more minutes.
SAUCE In a small bowl, combine the sauce ingredients with 2 tablespoons water and stir until smooth. Add the sauce to the vegetable mixture and toss until thoroughly incorporated.
SERVE Place the vegetables over the rice and top with the almonds. Serve with hot sauce on the side. This stir-fry also tastes great with Crispy Tofu Bites (here) tossed in.