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After a big night the body craves sugar and carbohydrates. Accompanying the cravings is often a feeling of agitation and/or mild depression. Brown sushi rice cooking in coconut and maple syrup is rich in B vitamins and complex carbohydrates and can help ease nervous tension and elevate blood sugar levels.
Not to be eaten in excess, this delicious sweet breakfast treat will boost the spirits and energy levels ready to face the day ahead.
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Ingredients
1½ cups brown koshihikari rice
400 ml light coconut cream
¼ cup maple syrup
2 cups water
1 lime juiced
3 mangoes
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Method Rinse the rice thoroughly. Place the rice in a pan with the coconut cream, maple syrup, and water. Bring to the boil. Reduce to simmer, cover the pan and cook for 40 - 45 minutes until most of the liquid is absorbed and the rice is cooked. Remove from the heat and transfer the rice to a flat dish. Sprinkle the lime juice through the rice and fold it through. Fan the rice to speed up the cooling process. Note: Experts are now reevaluating the GI of sushi rice, once believed to have a lower GI than most rice. While the jury is still out on this issue, eat in moderation and try where possible to use the wholegrain product. Makes 6 servings |
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Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
