Maya's Happy Place

A multiple food allergy kid grows up.

Cilantro Turmeric Rice and Beans

The other day, I posted a pic on Twitter of my OWN soy-free, nut-free and gluten-free concoction, Turmeric Cilantro Black Beans and Rice! If you cannot use coconut oil, you can sub it with 5 tablespoons of olive oil and 2 tablespoons of butter. IF you don’t have soy allergy or gluten issues you may use low-sodium soy sauce in place of coconut aminos.

If you are a spicy food fan and enjoy Indian Food like I do, you will def be a fan. If you’re not a fan of spice, this might be a bit strong for you…but I’m telling you, it is AMAZING.

Cilantro is a heavy metal detoxifier; it crosses the blood-brain barrier and removes mercury, arsenic and heavy metals from your body. I add fresh cilantro to pineapple smoothies and so many of my recipes.

Turmeric is a powerful anti-inflammatory which is excellent for eczema and allergies. It is more easily absorbed when ingested along with black pepper–hence why I added it to this recipe.

Organic Extra-Virgin Coconut Oil is EXCELLENT for skin conditions and also helps fortify the brain and has been linked to positive effects on the brain for those with Alzheimer’s and SO many other conditions. I love it for its buttery flavor without the bad fat. Cheap regular coconut oils do not carry the same benefits so don’t even think about it–go for the good stuff. It is also a seed so those with nut allergies are not usually affected by it, but definitely consult with your doc if you are not sure.

Another great option for those who are sensitive to coconut and have soy allergy or celiac disease and need grass-fed dairy is ghee, which is clarified butter used primarily in India and Indian restaurants. I happened to find USDA Organic grass-fed ghee which is much healthier than regular butter because it contains a ton of omegas! I have yet to try it but will be def buying soon.

Turmeric Cilantro Black Beans and Rice


5 tablespoons organic extra-virgin
coconut oil

2 tablespoons olive oil

2 Edward & Sons RED CURRY
Bouillon Cubes (buy online or at Whole Foods. They’re gluten-free, soy-free and nut-free)

5 cups cooked white jasmine rice (I
take mine from an asian rice cooker since my fam is asian. If you
don’t have any, your best bet is to get some from a chinese

3 teaspoons apple cider vinegar
1 teaspoon freshly minced ginger

2 teaspoons sea salt

1 teaspoon garlic powder

1 teaspoon ground black pepper

1 teaspoon organic ground cumin

3 bay leaves

2 – 15 oz cans DRAINED and RINSED
organic black beans (I use 365 Organic from Whole Foods)

5 teaspoons of Coconut Aminos
Soy-Free Soy Sauce (important!!! will not taste the same if omitted. You can buy online or at Whole Foods)

¾ cup chopped organic fresh

In a LARGE and fairly deep saucepan
or LARGE pot, melt the coconut oil on low heat. Add the olive oil,
turmeric, ginger, cumin, garlic powder, salt, pepper and Red Curry Bouillon cubes;
press them as they melt for about 5-10 minutes.

Once all spices are melted and the
liquid looks even, fold in the rice and bay leaves. Increase the heat
to medium-low. Keep folding the rice until all of the spice liquid
looks mostly even colored. Add drained black beans and sprinkle the
vinegar into the mixture; fold it all together thoroughly. Remove
from heat and add coconut aminos; mix thoroughly.

Remove bay leaves. Add chopped
cilantro and mix thoroughly.

Serve topped with a dollop of
organic gluten-free sour cream and side of Late July Wild Green Mojo chips or
your favorite corn chips.

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