Whole Food Boost

This is a simple, adaptable recipe that I often use to fulfil my cravings for all things good.  I do my best to source organic ingredients.

  • Grains: I use organic brown rice or quinoa.  Alternatives can include buckwheat or polenta
  • Pulses:  1 tin of mixed beans or chickpeas or any other beans.  Alternatively you can soak dried beans overnight and rinse well before use.  You’ll need to cook them for a bit longer too.  Around 20 minutes should do it
  • Nuts: 1 handful.  Almonds and cashews are my favourite but any unsalted ones you like the taste of will do just fine
  • Veg:  Carrots and baby sweetcorn, peas, butternut squash, green beans
  • Greens:  Savoy cabbage, spring greens, kale, spinach, salad leaves, roughly chopped
  • Sauce: 3 finely chopped cloves of garlic, 1 finely sliced red onion and 1 diced bell pepper, a chunk of grated ginger, 2 red chillies, a dash of soy sauce and the juice of 1 lemon or lime
  • Oil: 1 tablespoon of coconut oil. I used Biona Raw Virgin Coconut Oil.  You can buy it here.

Serves 4

Cook enough grains for 4 people according to the instructions on the packet.  For added sweetness, throw in a handful of raisins or sultanas 10 minutes before the grains are cooked.

Steam your vegetables and greens for 5-10 minutes. Butternut squash will take a little longer.  Alternatively you can boil the squash in the bottom pot of your steamer.

Soak the nuts for around 20 minutes.  Rinse and drain.

For the sauce, lightly fry up chopped red onion and pepper in coconut oil with grated garlic, ginger and chilli.  Add the soy sauce and stir through.

Rinse the beans and heat gently in a pot of fresh water for 5 minutes.

Combine the beans, nuts and rice/grains with the pan of sauce.  Squeeze the lime/lemon juice and mix together.  Spoon into bowls and top with veg, greens and salad leaves.  I add chopped spring onion too.