Asian gingery dressing and greens

photo 1-2The brutal honest truth about a diet consisting of mainly greens, grains and salads is that, at times, it can get a tiny bit repetitive. ‘But’ you may say ‘there are many varieties of tasty, colourful veggies and grains to help maintain the momentum of a well intended diet’. This is indeed true however our taste buds need to be stimulated regularly, in all kinds of directions, or we head straight for the crisp packet. This is why I love dips, sauces and dressings which will infuse any veg combo with flavour and juice. The dressing I’ve used tonight is a particular favorite and comes from Kris Carr’s tomb Crazy, Sexy Diet. It is a staple in my house and something I drizzle over steamed veggies, grains or salads at any opportunity. The requirement is a good blender/food processor as you need to combine a little collection of ‘bits’ into a liquid mush. It may seem like a lot of effort to go through for a bit of dressing but trust me, it is so worth it and you can refrigerate the remains in a glass jar for up to a week. Here goes:

Gingery Asian Dressing (Makes 1 1/2 cups)

1″ ginger root

3/4 cups flax oil

2 tsp toasted sesame oil

1/4 cup lime juice

2 tbsp white miso paste

4 Medjool dates, pitted

1/4 cup nama shoyu or soy sauce

1/2 cup water

Mix all the ingredients until creamy and emulsified.

My dinner tonight consisted of steamed kale, long-stemmed broccoli, coriander, tomatoes, sliced avocado and a sprinkling of chopped nuts – drowning in a sea of Gingery Asian Dressing. Enjoy x

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Fast food

photo-4There is a simple Swedish dish called Pyttipanna. It means taking all your left overs, cutting them into small cubes and mixing them together in a frying pan, possibly with a fried egg on top. I guess it is the Swedish version of Bubble and squeak. My own take on this is rather more green. To begin with I make sure I have lots of little containers into which I put (separately) cooked quinoa, brown rice, olives, sun-dried tomatoes, lentils, soy beans, roasted squash or sweet potatoes, rocket, chickpeas etc. As you can see the list can be as long as you like – the key is to have enough variety of healthy stuff so that a meal takes approximately 3 minutes to prepare. Line up all the yummy ingredients, take a spoonful from each container and mix together with a grain of your choice – personally I love quinoa and brown rice. Once you’ve filled your plate, add some seeds (sunflower, chia or pumpkin) and chopped nuts over the whole thing. Sprinkle some good quality apple cider vinegar, juice of 1/2 lemon, olive oil and sea salt – alternatively you can have a big dollop of hummus. You can also add some sliced avocado if you need to beef it up further, the sky is the limit so be creative. It is easy, healthy and it hits the spot every time. The key lies in the preparation. Do the prep right and you’ll have a ‘fast food’ meal everyday. If you can’t do without your meat then just add a piece of good quality organic fish or chicken to your plate of vegetables and grains. Enjoy x