Cannelli Bean & Edemame Salad


(serve hot or cold)

  • 1 1⁄2 C edemame - Steam 5 min.
  • 1-14oz.can cannelli beans (white kidney beans) - drained and rinsed
  • 2 cloves garlic - chopped
  • 2 sprigs fresh rosemary - chopped
  • 1⁄4 C flat leaf parsley
  • salt to taste if needed

Heat garlic in olive or coconut oil till you smell the fragrance then add the rosemary and turn off the heat to the pan. Mix in the beans and 1⁄4 C flat leaf parsley. Warm through if you are going to serve warm over coconut rice. Or chill for a cold salad.

Coconut Rice


  • 2 cloves garlic - chopped
  • red pepper flakes
  • 1 C Trader Joe’s Jasmine brown rice
  • 1⁄2 C white cooking wine
  • 1⁄2 C full fat coconut milk
  • 1 C chicken stock. I use 1 Tbs. McKays chicken seasoning with 1 C water.
  • 1⁄4-1/2 tsp. salt

Fry garlic in coconut oil and shake in some red pepper flakes depending how hot you like it. Then put in the rice and fry for 1 min., add 1⁄2 C wine. Add 1⁄2 C coconut milk and 1 C chicken stock and salt. Simmer for 45 min.1 hr.