"Yesterday the weather treated us to a peep of sunshine. Just enough for us to get our workout outside and a quick body surf and tan sesh in. Even though we were later stormed on. We had these bright and sunny Pineapple boats to carry us through. Juicy pineapple, black rice (seasoned with rice vinegar and sesame oil), avo roses, cucumber and carrot ribbons, steamed edamame, hemp seeds, and mushrooms. The perfect touch on our beachy bowls!"
Pineapple Boats
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Ingredients:
1 cup of black rice
1 tbs of soy sauce
1 tbs of agave
1 tbs of sesame oil
1 tsp of rice vinegar
1/4 tsp of ground ginger
1/4 tsp of garlic powder
1 cup of sliced baby bella mushrooms
1 pineapple
2 avocado roses
carrot curls
cucumber curls
1/3 cup of edamame beans
Directions:
1. In a medium pot bring water to a boil and add black rice. Lower temperature to low heat and cover. Stir occasionally until rice is tender (we seasoned ours with a splash of rice vinegar and sesame oil). Cover rice and set aside.
2. In a medium-sized bowl add soy sauce, agave, sesame oil, rice vinegar, ground ginger, and garlic. Add mushrooms and stir well. Allow mushrooms to marinate for 5 minutes and then add to a small pot on medium heat.
3. Cook mushrooms for a few minutes and set aside. Slice pineapple in half and gut the middle.
4. Add rice to the bowl along with avocado, carrot, cucumber, mushrooms, and edamame. Garnish with hemp seeds. Serve and enjoy!