Page Contents

Coconut Rice With Ginger Peanut Sauce

Looking for a flavorful meal or side dish? This Coconut Thai Rice with Ginger Peanut Sauce is easy to make, vegan and gluten-free! Simple yet incredibly delicious!

Everything You Need to Make This Coconut Rice with Ginger Peanut Sauce

Coconut Rice

Ginger Peanut Sauce

Additional Ingredients

Onion
Bell Pepper
Carrots
Fresh Cilantro
Cashews, Macadamia nuts, or Nut of Choice

Purest, Cleanest, Local Ingredients

When it comes to the ingredients I use in preparing meals, I try to get the purest and cleanest ingredients and support our local farmers and small businesses as much as I can. We are lucky to have one of the top Farmers Markets in the U.S just minutes from our home, Cooperstown Natural Foods, and many local farmers. When we are unable to get whole foods or other ingredients locally, we search for organic and clean products.

Saving Money

To save money, I often purchase nuts or anything in bulk! You can find bulk, organic nuts at Anuts.com or Nuts.com. The same goes with buying meat in bulk! You can usually get Organic, grass-fed local meat cheaper by buying it in bulk from a local farmer! See my Support Your Local Farmers blog post, which explains buying meat, veggies, and fruit in bulk!

Cooking with aPressure Cooker

Pressure cookers actually help preserve nutrients in food. Cooking in a shorter amount of time means greater preservation of vitamins and minerals. According to a study, steaming (like pressure cooking) may actually ensure better preservation of antioxidants and other nutrients than other cooking methods.

Whenever we cook vegetables, beans, and lentils, we cook them in the pressure cooker to help in removing Lectins from food. A Pressure cooker can dramatically reduce their lectin content making them safer to consume.

Lectins are a type of protein found in many plants. They resist being broken down in the gut causing negative side effects, such as bloating, stomach upset, fatigue, nausea, gas, and aching joints, and are also known to be the root cause of most diseases. Many people suffer from lectin intolerance or sensitivity. John’s Functional Medicine Provider is the one that highly recommended a pressure cooker to remove the Lectins from food, making them easier to digest.

Using a pressure cooker also speeds up your cooking time on busy evenings!

This is the pressure cooker we use and love! Click Here to Buy Yours Now

Soaking + Dehydrating Nuts

Nuts and seeds can also be troublesome to digest when not prepared properly.

Raw nuts and raw seeds have prominent levels of phytic acid, a form of bound phosphorous, which aids as a physical protectant and antioxidant for plants. But when eaten by humans it binds to minerals in the gastrointestinal tract, causing irritation and digestive issues.

Soaking nuts eases digestion, reduces tannins and phytic acid, enhances nutrient bioavailability, making it easier to absorb their minerals such as iron, zinc, and calcium, and helps prevent IBS.

Dehydrating the nuts after soaking is optional, but it returns the nuts back to their enjoyable crispy state!

Nuts/Seeds	Tablespoon Sea Salt	Approximate Soak Time	Temperature & Time to Dehydrate
Pecans	2 Tbsp	7 Hrs +	150° F 12-24 Hours
Walnuts	2 Tbsp	7 Hrs +	150° F 12-24 Hours
Macadamias	1 Tbsp	7 Hrs +	150° F 12-24 Hours
Almonds	1 Tbsp	7 Hrs +	150° F 12-24 Hours
Pumpkin Seeds	2 Tbsp	7 Hrs +	150° F 12-24 Hours
Pine Nuts	1 Tbsp	7 Hrs +	150° F 12-24 Hours
Cashews	1 Tbsp	6 Hrs	225° F 12-24 Hours

1. Measure out 4 cups of raw, unsalted, organic nuts/seeds into a medium-sized bowl

2. Cover with filtered water so that nuts are submerged

3. Add unrefined salt

4. Allow to stand covered on the counter for about 7 hours, or overnight

5. Rinse nuts to remove salt residue and spread out in a single layer on a tray to dehydrate.

6. Dry at a low temperature in a dehydrator or oven for 12-24 hours or until nuts are slightly crispy.

These steps are from the book Nourishing Traditions by Sally Fallon.

Print Recipe