Brown Rice Vegetable Spring Rolls

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Can you see the excitement on my face?  That’s what happens when I find a new food that I absolutely love.

Ever since visiting Thailand last spring, I’ve been obsessed with the idea of making something like this recipe below. Any combination of crunchy vegetables, herbs and flavors will work with these new brown rice spring roll wrappers I found recently. I hope you enjoy the combo I came up with that includes fresh mint leaves and a Thai inspired dipping sauce. Two of these wraps make the perfect make ahead lunch or you can make a bunch to serve as appetizers like I did…There is something incredibly refreshing about these – I know you will savor every bite!
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Sawadee ka from Koh Samui!

We are now in Koh Samui, Thailand…It took 4 flights and over 24 hours of travel to get here and boy was it worth it!  I still can’t believe how well I ate on the journey considering we were such a captive audience and didn’t have many food choices other than what the airplane gave us and the snacks I brought (I’m compiling a list to post for those who asked!).  Here’s a look at a few of my plane meals on Singapore Air -

2 different salads, a fruit cup, and random side of bread and crackers (Please note – I never eat bread on a plane because I have seen how they warm them up. They put the bread in a big plastic bag and put it in the microwave. Eeeek! Not to mention, the bread is usually always highly processed)

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This meal had to be my favorite – I love the inclusion of broccoli!

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My husband always gets the hindu vegetarian meal – he’s not a raw fanatic like me. I usually end up stealing some bites of his food. This time I took his spicy chickpeas and added them to my raw salad. It was delicious!

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For dessert on the plane – Singapore Air has habit of passing out ice cream, which is AMAZING if you love ice cream, NOT amazing if you are trying to avoid additives. This time they gave us a chocolate ice cream bar that had all sorts of codes for additives and colorings … not a fan!

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When we finally got to Koh Samui – our hotel car was waiting for us to take us to the resort,  ready with refreshing cold towels and water.

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We are incredibly lucky to be staying at the Four Seasons here in Koh Samui. Words cannot describe how beautiful and exotic this place is. When we checked in, we were presented with dragon fruit lychee cocktails. I was in heaven! I could have drank 10 of these little cups – especially after feeling dehydrated after our long journey.

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Our villa for the week is so perfect. spacious, private and secluded. And a little scary I later found out at night.

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We have our own private pool…Five seconds and counting after the bellman left, we were in it!

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After enjoying the dip, we took a long deserved nap to combat some of the jet lag.  When we woke up, it was time to meet up with the person we flew across the globe to see, my best friend Nicole.  She is getting her yoga certification here in Koh Samui (check out her blog).  We went down to the beach bar to grab a drink while we waited for her… The ambience was spectacular. I need to work on my night time photos to capture the moment better.

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At the beach bar, I had the “clean sweep” on the juice menu. Nicole shortly arrived after we ordered. I think we hugged for over a minute… so happy to see her. She had the “honey watermelon tonic”, which I also tasted. I am definitely going to be ordering that sometime during our stay.

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I feel so happy and grateful to be here in Thailand with my best friend and my husband – two of my favorite people in the whole world.

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Later we went for a Thai dinner at Lan Tania – the main restaurant at the Four Seasons Koh Samui. We started with a spicy dip and these crudités. Does anyone have any idea what this is?

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Followed by a few appetizers of rice paper rolls and spring rolls…

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And my favorite – green papaya salad (so spicy!) with grilled prawns. I haven’t had shrimp in a long time. I actually try to limit it in my diet, because of the levels of toxins that can be found in shrimp. These were very tasty and I’m glad I tried them.

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For dinner, Nicole and I shared a very comforting and light wok style vegetables with fresh brown rice.

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The meal was not complete without dessert.  We ordered the chocolate fondant with pistachio ice cream.  We shared it, but I think I ate most of it

:)

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After dinner, the trip back to our villa was a little frightening. Because the resort is built right in the middle of a jungle – you can’t help but see (and hear!) the crazy size bugs, critters, frogs, lizards, bats (yes bats!) everywhere on the property. One huge bug the size of a lemon flew right into Nicole after dinner. Poor thing, we both screamed and then saw a bat fly out from underneath our deck into the jungle. This was after a frog jumped on Nicole while she was attempting to use the beautiful designed but scary outdoor restroom at the restaurant. My family and friends who know me best, know this – I have a irrational fear of frogs…meaning I hyperventilate and run as fast as I can in the opposite direction, screaming at the top of my lungs if I see one. Needless to say, I won’t be using that outdoor restroom EVER again.

Our trip has only just begun, lots of more eats and adventures to come – hope you enjoy the ride!

Sa yan sa wa. (Good Night)

Food Babe

Thai Rice Bowl

This time next week I will be on Singapore Airlines, enjoying a raw vegan meal on my way to Koh Samui, Thailand. To say that I’m excited and just can’t hide it, is an understatement. I’ve got all things Thai on the mind, including my eating!

Last week I had the most magnificent Thai Rice Bowl – The crazy thing? I didn’t even cook it – my husband did. He pulled this recipe out of no where and I was seriously impressed! I happened to take a couple of pictures while he wasn’t looking to see if I could capture it for y’all. The smell of this rice will intoxicate your whole house, you won’t be able to resist getting hungry… it is so warm, comforting, sweet, salty, spicy and crunchy!  So good in fact, I ate lunch twice that day!

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4.0 from 1 reviews
Food Babe’s Thai Rice Bowl
 
Prep time
Cook time
Total time
 
Serves: 4 - 6
Ingredients
  • 1 cup water
  • 1 cup coconut milk
  • 1 cup brown rice
  • ¼ cup red onion or green onions
  • handful of fresh cilantro chopped
  • ¼ cup diced carrots
  • 1 tbsp coconut oil
  • 1 tsp ginger root minced
  • ¼ tsp tumeric
  • ½ tsp sea salt or more to taste
  • Toppings:
  • ¼ tsp lime zest + juice
  • red pepper flakes
  • toasted jungle peanuts or raw cashews
Instructions
  1. In a large pot, combine all ingredients (except toppings) and bring to a boil
  2. Stir well, reduce heat and simmer for 60 mins
  3. Stir in toppings and fluff with a fork
  4. Serve family style
Notes
***Please buy all organic ingredients if possible***

 

These are the only type of peanuts I buy – here’s why and where to buy them.

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Do you notice something missing? Yes, no final Thai Rice Bowl picture. Seduced by the aroma of the thai spices, I inhaled my bowl so fast, and totally forgot to take a picture. Sorry! If you end up trying this recipe and can send me a picture, I’ll include it here. Unless I make it again first

:) Ready Set Go!

Have a great weekend,

Food Babe