coconut jasmine rice

the scent of jasmine rice cooking on your stove is so exotic. i’m going to  research and try to find some cheaper jasmine rice (and spices) at an ethnic grocery store soon; i’ll post what i find out… i used the rest of my canned coconut milk from my bubble tea, but a carton (like So Delicious brand) is fine.

1 cup brown jasmine rice
1 cup water
1 cup coconut milk
sea salt
dried unsweetened shredded coconut

1. combine water, milk, a shake of sea salt, and rice in a medium-sized pot. bring to a boil, and reduce to simmer.
2. stir occasionally and make sure it doesn’t start sticking to the pot. long-cooking rice packages say it takes 45-50 minutes, but if all the water is absorbed sooner and your rice tastes done, it’s ready. serve with a sprinkling of coconut.

amazing baked sweet potatoes

this is the probably the only cooking method i’m going to want to use with sweet potatoes from now on. this recipe is inspired by The Beauty Detox Solution by Kimberly Snyder, and it’s damn good. save half for the next day. (more thoughts about the actual book later…)

2 sweet potatoes
1 heaping tablespoon coconut oil
dried rosemary, dried sage, and sea salt to taste

1. preheat oven to 350 F. wash and cut the potatoes in thick slices or chunks.
2. toss in a bowl with coconut oil and seasoning. spread out on a baking sheet.
3. bake 1 and 1/2 hours, or until done. mine we’re done sooner. make sure to turn them halfway through.