What We Ate

Updated: 6 days ago

With all of the fresh and abundant food in Costa Rica, it's hard to find a meal that's not delicious! I'm sharing a few of our favorite meals from last month below. Enjoy a little slice of this year's retreat, and hope to see you on the next!





THAI VEGETABLE CURRY:


INGREDIENTS

1 cup brown rice (soaked overnight and rinsed) 1 small yellow onion, diced 1 inch fresh ginger, grated 2 cloves garlic, minced 1 red bell pepper, sliced (you can use frozen) 1 green bell pepper 3 carrots, sliced 1.5 cups kale (sliced thin) or spinach 1 tablespoon coconut oil 1 pinch sea salt, more to taste 2-3 tablespoons red curry paste 14 ounces full fat coconut milk (find one without preservatives) 1 cup water 1.5 teaspoons coconut sugar 1.5 teaspoons rice vinegar 2 teaspoons tamari 2 tablespoons cilantro, chopped for an optional garnish 1 pinch red pepper flakes, optional for a little spice

HOW TO PREPARE

1.) To cook the rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow.


2.) Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you're ready to serve. Just before serving, season the rice to taste with salt and fluff it with a fork.


3.) Warm a skillet with deep sides over medium heat. Once it’s hot, add oil. Add the onion and cook until the onion has softened and is turning translucent (about 5 minutes, stirring often). Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.


4.) Add the bell peppers and carrots and cook for until they are fork-tender, (about 3 minutes, stirring occasionally). Then add the curry paste and cook, stirring and tasting often.


5.) Add the coconut milk and kale to the pan along with water and sugar. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer.


6.) Remove the curry from heat and season with rice vinegar and soy sauce. Add salt, to taste.



CHICKPEA SALAD:


INGREDIENTS

6, 14-ounce cans of chickpeas (aka garbanzo beans) 1.5 cups fresh bell peppers (any color), chopped 2 bunches fresh parsley, chopped 1-2 bunches scallions, chopped .5 cup kalamata olives, pitted and sliced 1 cup cherry tomatoes 6 cloves garlic, minced sea salt, to taste ground black pepper, to taste extra virgin olive oil, to taste 3 lemons, juiced

HOW TO PREPARE

1.) Combine all the ingredients, season with salt and pepper




CUCUMBER SALAD:


INGREDIENTS

9 cucumbers, cut lengthwise and into slices. 1 large red onions, thinly sliced 6 tablespoons fresh dill 1.5 cups raw apple cider vinegar 3/4 cup extra virgin olive oil 6 tablespoons honey, or a few drops of stevia 1.5 teaspoons sea salt 1.5 teaspoons ground black pepper 1.5 teaspoons garlic powder

HOW TO PREPARE

1.) Cut the cucumbers lengthwise and cut in to slices. Thinly slice onion into slices. Finely chop dill.


2.) Place cucumbers and onions in a bowl.


3.) Mix the vinegar, olive oil, honey, salt, pepper, garlic and dill together.


4.) Pour the mixture over the cucumbers and onions and stir until well coated.




SPICED DATE & RICE SALAD:


INGREDIENTS

3 cups white rice 3 onions 3 tablespoons butter 1 tablespoon ground cumin 1.5 teaspoons cayenne pepper 4.5 cups ­vegetable stock, or filtered water 1 tablespoon coarse sea salt 3/4 cup raisins

1/2 cup dates, chopped 3/4 cup sliced almonds

HOW TO PREPARE

1.) Rinse rice well. Soak it overnight if possible. Peel and finely chop the onions.


2.) Melt butter in a pan over medium heat and add onions. Cook until onions translucent but are not browned. Then, add spices and rice.


3.) Stir until rice is evenly coated with butter.


4.) Cook for 3-4 minutes.


5.) Stir in stock, salt, and raisins, cover with lid and simmer on low until rice is light and fluffy.


6.) .Fold in sliced almond, and serve.






MANGO SLAW:


INGREDIENTS

3 heads napa cabbages, shredded (remove cores) 12 green onions, thinly chopped 3 mangoes, peeled and sliced 6 red jalapeño peppers, sliced and deseeded 3 red bell peppers, sliced and deseeded 6 limes, juiced 9 tablespoons honey 3/4 cup apple cider vinegar 1 1/2 cups extra virgin olive oil 1 tablespoon coarse sea salt, plus more to taste

HOW TO PREPARE

1.) Put the honey and vinegar in a mason jar. Secure the lid and shake well. Add the oil, salt, and lime juice.


2.) Add the cabbage, green onion, mango and both kinds of peppers to the bowl and and mix well. Adjust seasoning to your taste.


3.) Allow to marinate for about an hour before serving.



SHAVED CARROT SALAD


INGREDIENTS

12 carrots, peeled with a vegetable slicer lengthwise into ribbons 6 Medjool dates, pitted and sliced 6 tablespoons walnuts, finely chopped 6 tablespoons cashews, finely chopped 2 teaspoons ground ginger 2 tablespoons sesame seeds sea salt, to taste ground black pepper, to taste 3 large lemons, juiced 6 tablespoons coconut oil, melted

HOW TO PREPARE

1.) Place the carrots in a bowl and sprinkle ground ginger on top. Sprinkle on dates, sesame seeds, chopped nuts. Top with salt and pepper.


2.) Whisk together lemon juice with coconut oil. Pour over salad to serve. (The coconut oil may re-harden as it cools.)



To stay up-to-date on all upcoming retreats and events, visit my events PAGE and subscribe to my newsletter.


18 views

© 2020 by Abundelicious, LLC

CONTACT