A little while ago I was invited to attend the launch of cookbook 'My New Roots' by Sarah Britton at this beautiful location restaurant 'De Kas'. One of my favorite restaurants in Amsterdam!
It was absolutely amazing to meet her in person and I totally get it that why she has become so successful. Her love for good food and to inspire others to care more about your own body and health comes straight from the heart. She combines all of this with her eye for beauty, she also does her photography herself. oh men, I should really stop taking pictures with my phone :| and what a coincidence, apparently we both have a strong love for marble :D.
I normally don't really look into cookbooks as I don't have the patient for it. But after meeting her and attending her cooking workshop the next day I have to admit, I was triggered! :D
I'm oversensitive when it comes to beauty and visuals, so the picture is the first thing I'll look at instead of the title of the recipe. The first dish which appeals me the most was her Black Rice with Roasted Pumpkin with a Tahin-Mandarin dressing. Sounds all super tasty but I couldn't resist to take her recipe to another Asian level :P. Sarah, I hope you don't mind!
Scroll down if you're curious how you can make this beautiful black rice dish too!
Ingredients for 3 gorgeous people:
-2,5 cups of black rice (soaked overnight)
- half a pumpkin
- some cilantro
- some roasted cashewnuts
- fresh lime
Seasoning of the Black Rice
- 3 spoons Coconut oil
- 1/2 teaspoon of cinnamon
- 1 teaspoon of Coriander powder
- 1 teaspoon of Chili powder (you can leave this out if you're not into spicy food)
- 1 teaspoon of Cayenne pepper
- 1 teaspoon of Kurkuma powder
- 1 red onion finely chopped
- 1 spoons of soysauce
When you've soaked the black rice over night (or at least 5 hours) get rid of the excess water and start steaming the rice as the package says.
Meanwhile slice the pumpkin in fries size pieces and roast them in the oven with a drizzle of coconut oil , salt, pepper and paprika powder. When the rice is done get a non sticky frying pan and melt the coconutoil on low heat, add the finely chopped red onion and stir it until their glazy, now add the rest of all the seasoning, and keep on stirring on low heat for 2 more minutes or so, turn of the heat and add in the soy sauce. Now add the black rice to the spice 'paste' and stirr fry it for 30 seconds. Top it of with the roasted pumpkin, some fresh lime juice, cashew nuts and cilantro.
I am Eva Lia and I am the founder of The Cookteaser - a food blog and whole food catering/event business based in Amsterdam.
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I love to work with new ingredients and I see it as a great challenge to make it a delish dish!
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