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Long life Hawaiian poké

Long life Hawaiian poké

March 25, 2022
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A kaleidoscope of colors, scents and aromas, this is how this exquisite traditional Hawaiian dish, pokè bowl, presents itself. Pokè literally means cut into cubes and refers to fish and various condiments cut into cubes and served over a plate of rice. This dish is also a concentrate of health and is really nourishing and satiating, since it combines carbohydrates, in our case the basmati rice in its brown version, proteins, here we offer shrimps, and many antioxidants, vitamins and minerals thanks to different toppings that brighten up the recipe such as beetroot hummus, shrimp, sprouts and carrots. The sprouts, in fact, are a source of antioxidant, anti-inflammatory and anticancer substances, carrots provide beta carotene and vitamin C, beetroot, in addition to vitamins and mineral salts, is a source of antioxidants such as flavonoids and phenolic compounds, which fight the cell degeneration processes and free radical damage. So let's bring the Hawaiian poké to the table, the dish of health, colors and taste!


250 grams of brown basmati rice

16 shrimp

100 grams of cooked chickpeas

1 beetroot

Mixed sprouts (broccoli, soy, alpha alpha)

1 carrot

1 lemon

Rice flour

Sweet paprika

Extra virgin olive oil

Sesame seeds

Tamari sauce

Sea salt

Clean the beetroot and put it in a saucepan with cold water and a teaspoon of coarse salt. Bring everything to a boil and cook for about forty minutes. At the end try the cooking point with a fork, the beetroot should be firm. Drain the beetroot and put it under cold water, peel and cut into pieces. Then prepare the beetroot hummus. In a mixer, combine the beetroot, chickpeas, a few drops of lemon juice and a teaspoon of extra virgin olive oil. Blend until you get a smooth and homogeneous cream. Cook the rice according to package instructions. In a separate dish, combine the rice flour and half a teaspoon of sweet paprika. Pass the shrimps in this breading and fry the shrimps in a pan with extra virgin olive oil, one minute on each side. Clean the sprouts and cut the carrot into julienne strips, sprinkle a little lemon juice to keep it from blackening. At the bottom of the bowls distribute the basmati rice. On top of the rice, arrange the different ingredients, beetroot hummus, sprouts, carrot and shrimp, to form small piles. Sprinkle with extra virgin olive oil, a little tamari sauce and distribute the sesame seeds.

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