13 July 2013

Bookshelf:Ginger,Cashew & Vegetable Fried Rice from Dr Libby’s Real Food Chef





This last week or 2 I have been reading Dr Libby Weaver’s Rushing Women’s Syndrome & it has touched a cord.  I do love when a book finds you at just the right time.  I think we all rush around a little too much.  There is always something else to do, a to do list that is never quite completed. I know that is certainly the case for me.  So these past few weeks I have been trying to slow down, breathe a little more, do a little less multi-tasking & look after myself a little more & incorporate some daily rituals just for me.  I have even been caffeine free, the daily one, or sometimes two long blacks, have been absent for the last few weeks.  Do I feel better?  Well yes I think I do.  Without the coffee I do believe I feel more relaxed & have a little more clarity, a little more space in my head, a little less fluttering & perhaps a little less clutter hanging around in there & a little more time to smell the roses.


Along with Rushing Women’s Syndrome I have been checking out her cookbook too; The Real Food Chef. It is packed full of both nourishing & delicious meals. First up there were some chicken pad Thai noodles for dinner, yes pad Thai but with a little twist, the noodles being kelp noodles. Lots of vegetables & a fresh sauce with ginger, garlic, sesame oil, soy, cider vinegar, maple syrup & lemon & lime juice made it a very tasty dinner.


On a chilly Sunday night I was in the mood for some easy comfort food & this ginger, cashew & vegetable fried rice looked like it would hit the spot & it did.  All the comfort & satisfaction of fried rice but packed full of vegetables & topped with seeds for a little crunch.

Ginger, Cashew & Vegetable Fried Rice, from Dr Libby’s Real Food Chef

The only tweak a little more seasoning & a few chilli flakes as with these Baltic, well Baltic for Auckland, temperatures we could all use a little heat.  If you don’t have macadamia oil I would suggest a little rice bran oil.

Ingredients

Macadamia oil for stir-frying, or use rice bran oil
1 tbsp fresh ginger, peeled & grated
1 clove garlic, minced
3/4 cup broccoli flowerets
1 stalk celery, peeled & chopped
1 cup green cabbage, shredded
5 medium mushrooms, chopped
1/3 cup water
2 tsp tamari soy sauce
1/4 cup raw cashews
1 1/2 cups cooked brown rice
1/4 cup fresh coriander (cilantro) leaves
1 tsp pumpkin seeds
1 tsp sunflower seeds
1 tsp white sesame seeds
1 tsp black sesame seeds
Pinch chilli flakes
Salt & pepper


Directions

Heat a little macadamia oil in a large frying pan over medium heat & saute the ginger & garlic until fragrant.  Add the broccoli, celery, cabbage & mushrooms & season with a little salt & pepper. Stir-fry for a few minutes until the vegetables have softened, then add the water & let the vegetables steam until all the water has evaporated.


Add the tamari & cashews & then stir in the cooked brown rice. To serve pile up the rice on a platter & top with coriander leaves, seeds & chilli flakes.


It is perfect as is as vegetarian meal or you can add some grilled chicken, beef or fish. Healthy, warming comfort food...which was just the ticket for Sunday supper.  Much healthier than any take away & packed full of goodness with all this vegetables, nuts & seeds.


If you like this you might like this Roast Pumpkin, Sage & Brown Butter Risotto
Three years ago Supper Club #2
Enjoy!

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