VEGETABLES AND SHORT GRAIN BROWN RICE

SERVES 4
I like to soak the rice overnight adding a little lemon juice, if you forget then a couple of hours will do. Presoaking the rice reduces the phytic acid content in it’s bran making it more digestible It also gives the rice a richer texture.

INGREDIENTS
3 cups cooked brown rice
1 tbs of coconut oil or gee
2 carrots, diced
2 celery sticks, sliced
Spring onions, sliced
1 medium size courgette, sliced
A handful of broccoli or cauliflower florets
Any other vegetables of your choice
1 beaten egg
Half a cup of reduced salt, gluten free vegetable bouillon
1-2 tablespoons of tamari sauce

METHOD
RICE
Place presoaked rice in 6 cups of water
Bring to the boil, cover and simmer for about
40 to 45 minutes.

VEGETABLES
Sauté onions in the oil or gee until soft
Add carrots, sauté 3 minutes
Add the other vegetables leave courgette last
Add rice plus bouillon and mix well
Cook on low heat 10 minutes
Add tamari .cook 5 minutes
Mix in beaten egg and serve.

GRILLED SARDINES WITH CHICORY AND TOMATO  SALAD
INGREDIENTS
3 to 4 sardines per person
3 cloves garlic, minced
½ cup fresh parsley, chopped
15g butter or gee
1-2 tomatoes and ½-1 chicory per person
olive oil and fresh lemon dressing
¼-½ tsp unrefined salt
Pepper

METHOD
Fill sardines with chopped parsley, garlic, salt and pepper.
Sprinkle a little olive oil, put under grill until golden
Cut up tomatoes and chicory, add dressing
Serve warm sardines with salad
EASY PEASY!

Get in touch with us

We would love to hear from you regarding your requirements about nutrition, recipes and private parties

contact us