I simmered until the coconut milk gradually thickened and absorbed the beautiful color of the rice.
The result was a delicious pudding with a slight chewy texture, with the black rice swimming in creamy purple coconut milk!
Red lentils are quick cooking and perfect for this comforting soup.
Root veg tray: Roasted veggies are great with pasta or rice or atop a bed of greens - just brush your veggies with melted ghee and pop in t...
We use unrefined organic coconut oil for its health benefits. We use a low temp infusing process to maintain the optimum nutritional qualities of the oil.
Coconut oil is an essential part of Ayurveda, used frequently for cooking, skin care, and as a carrier for medicinal herbs. Coconut oil has cooling, sweet qualities that energetically are beneficial for balancing vata and pitta dosha. It is considered a sattvic food thus promoting our immunity and resilience in mind and body (a quality known as ojas).
Coconut oil supports gut health (with lauric acid and other components) and is often used therapeutically to balance the gut microbiome. It is a great energy source due to its medium chain triglycerides, known to be absorbed quickly.
Coconut oil has a very long shelf life. In general it is recommended to purchase what you will use in 3 months time for optimum flavor. However, it can be stored for longer if kept in cool dry place.
The most important factor in preventing spoilage is to use a clean, dry spoon each time.
Even a small amount of moisture or food contamination can result in spoilage, mold, or bacterial growth.
Changes in texture such as becoming cloudy in appearance, is not an indication of spoilage.