#36alive 64: Sunday Night Insight | Thug Kitchen – Eat Like You Give a F**K

There are many recipe books these days, in fact there seems to be a new one released every day. Whether it’s quick 15 minute meals, mood boosting diets, paleo, vegan, vegetarian, superfood, soups, burgers, Indian, Chinese, Italian etc etc……..

We have many of these books and one of our favourites is the Thug Kitchen, partly because the recipes are brilliant, but mainly because the book is laced with swearing. With a tag line of “eat like you give a fuck” there’s no surprise that they would continue this trend with the book actually being funny to read without making the recipes.

The book contains vegan recipes only but if you’re not vegan don’t let that put you off, variety is the spice of life so trying some of the recipes out of this book may open a whole host of new doors. I mean, if you eat meat, you don’t have to eat it with every meal, get some veggies, legumes, salad and fruit down you as well.

They have three books out now, we recommend that you check them out, to quote the Thug Kitchen, “don’t put sh*t in your body”.

Pictured below is an easy one pot meal I made from the book on Friday night, yep, while my band were playing a gig, I was 300 miles away throwing this together in the kitchen. See below picture for recipe.

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Ingredients

-2 cups Short grain brown rice (I actually used a mixture of basmati brown and wild rice)

-2 tsp coconut oil

-1 cup shallots or onion (I didn’t use this)

-1 1/2 Tbsp minced ginger

-1 can canned coconut milk (NOT LIGHT)

-2 1/2 cups vegetable broth / stock

-1/4 tsp salt

-1/8 tsp cayenne pepper

-1 mango

-2 cans red beans (I actually used mixed beans)

-Grated zest and juice of 1 lime

  1. Rinse the rice under cool water. Heat oil over medium heat in a large pot. Add the onions and saute until they are brown in spots.  Add the ginger and saute for 30 seconds.  Add the rice and keep stirring until the rice starts to smell slightly toasted.. Add the coconut milk, broth, salt, cayenne pepper and bring to a simmer.  Stir, cover and reduce heat to low.  Keep it at a very gentle simmer and cook until rice is tender and has absorbed nearly all the liquid.  If your rice is not done add a little more water.
  2. When the rice is tender fold in the mango, beans, lime juice and zest (I added spinach and liquid amino’s here as well).  Let it all cook together for a minute or two.  Serve warm topped with coriander.

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