Coconut rice with ginger and bok choy

Our health and fitness editor Jet is hibernating for the entire month of November to cook up a storm. Or in her case, a cookbook. And since she doesn’t want us to go off the deep end when it comes to health, she’s found a couple a cool fit girls to guide us through the month. The last girl on the list to give us a bit of insight into her happy and healthy life is presenter and vlogger Sanny Verhoeven. 

Although I really am an advocate for eating great food, I prefer not to spend too long in the kitchen. This recipe is so easy but the combination of coconut rice and ginger makes it not only healthy, but special too!

recipe for two people

What you need

– 1 table spoon of coconut oil or mild olive oil

– 1 can  (200ml) of coconut milk

– 2 cups of brown basmati rice

– 1,5 a clove of garlic

– 2 pieces of ginger, rasped and chopped into small pieces

– 1 bok choy, chopped dividing the white from the green

– 250 gram black poplar mushrooms

How to serve it

– 1⁄5 cup of roasted cashew nuts

– lime juice

– a pinch of fresh coriander

– a pinch of salt and pepper

Preparations

1. Slowly start and let your water boil and add the coconut milk. Once the coconut milk has dissolved, add the rice until it is. Once it is cooked, drain it.

2. While the rice is cooking, heat up some oil in your frying pan and bake the garlic and ginger for about a minute. Add the white slices of bok choy and bake them for amount 1-2 minutes.

3. Then add the green slices of bak choy and bake those for about 1 to 2 minutes.

4. Serve the rice with your vegetables and add the cashew nuts, fresh coriander and a bit of lime juice on top.

Written by guest blogger Sanny