It’s easy for good intentions and habits to fly out the window when we’re busy. Who hasn’t run to the local takeaway or made do with something out of a can when we simply haven’t got the energy to come up with a healthy meal idea, let alone whip one up?
I had this exact problem this evening. With everyone else in the family either away or sorted for dinner there was only me to worry about. But after a crazy work day and the clock ticking around to almost 7pm I was feeling less than inspired. I eat a fairly high percentage of raw food, with dinner usually consisting of a big salad alongside something cooked. But with a trip to the fruit and vegetable market long overdue, there were only meagre salad offerings left in my fridge. All I could conjure up from its depths were two small pieces of broccoli, a carrot, two brussel sprouts, a handful of spinach, a piece of red capsicum and half a red onion, plus a few frozen beans from the freezer.
Luckily, I still had some organic brown rice left in the pantry, so a rice and vegetable concoction it was. In the time it would have taken to drive up the street and grab some groceries or a takeaway, I had a bowl of healthful, colourful deliciousness in my hands.
You can definitely freestyle this recipe with all kinds of vege combinations.
Last Minute Dinner
Put a pot of water onto the stove to boil. Once boiling add 1/2 cup uncooked organic brown rice person and boil for 20-25 minutes.
Melt 1T coconut oil in a heavy frypan or wok.
Add two cloves of garlic, 1/4 red chilli and a small knob of fresh ginger – all finely chopped.
Stirfry gently for a minute.
Add chopped red onion and stirfry until translucent.
Gradually add a selection of chopped vegetables – harder ones first such as carrot, broccoli, courgette, beans, followed by fast cooking vegetables such as capsicum, brussel sprouts, red or white cabbage, spinach, mushrooms etc.
Stirfry until the vegetables are cooked to your taste. I prefer mine to still have some crunch.
Drain the rice and throw into the pan with the vegetables.
Sprinkle with a pinch of Himalayan rock salt.
Pour over some tamari (or soy sauce) to taste, along with 2t tahini and a good squeeze of lemon juice.
Toss gently, transfer into serving bowls, garnish with herbs and toasted seeds (if you have the time to toast them!)