Today is the first day of spring, my favourite season. I was at FRIEND animal rescue yesterday and you could feel change in the air. The site was so much drier, the wind not as harsh as last month, the animals just a tad cheekier. It was an exhausting day, we accomplished a lot though.
Today my body is trying to recover from all of yesterday’s hard work so I need a nutrient dense meal. This super green bowl might have a hefty list of ingredients but is packed full of vitamins and minerals and, aside of this being exactly what I need, it is really tasty.
super green bowl
Makes: 2 portions
PREP AND COOKING TIME: 30 MINUTES
SKILL LEVEL: easy
coconut or jasmine rice for two
2 heads of choy sum
100g of peas
1 head of broccoli
100g of sugar snaps
half a bunch of spring onions
juice of 2 limes
2 tbsp. pumpkinseed oil
2 tbsp. tamari sauce
2 cloves of garlic, minced
half a red chilli, finely chopped
6cm long piece of ginger, finely chopped
Cook rice according to instructions on the packet. Whilst it is cooking mix all the dressing ingredients.
Roast the peanuts in a hot pan with a drizzle of oil of your choice (I usually use coconut oil) until thoroughly golden. Sprinkle with some sea salt and allow to cool a little then chop.
Put a centimetre of water in a large pan, bring the water to the boil. Add broccoli, peas, choy sum, sugar snaps and cover for 2 minutes. Remove lid, take off the heat and drain. Add chopped spring onions to the cooked vegetables.
Serve with rice and a generous amount of the dressing. a sprinkle of chopped peanuts and a squeeze of fresh lime.
you can use 1 pak choy instead of choy sum