Coconut, peanut butter and lime stir-fry

Posted: September 12, 2017

Our bodies love it if we feed them lots of different foods each day, since that was what happened when we were hunter-gatherers, roaming around foraging all day long, before wheat lured us into monocropping, ten thousand years ago, at which point modern diseases started to show up. So I was pleased to discover that our delicious, easy-to-make supper tonight had 13 + nutritious ingredients (14 if you include the large glass of wine 😀 ):

COCONUT, PEANUT BUTTER AND LIME STIR-FRY:

Ingredients

200g brown rice noodles (eg King Soba Pad Thai brand)

1/2 cup chicken or vegetable stock

1 or 2 chicken breasts, sliced small, and marinated for 10 mins in a bowl with 2 crushed garlic cloves + 1 crushed piece of ginger + juice of 1 lemon + 1 lime (if vegan, just add the non-chicken ingredients at the same time as the veg – you could also substitute cashew nuts)

A good heap of veg eg thinly-sliced carrots, mange touts, sugar snaps, green beans, broccoli florets

1/2 – 1 cup tofu, cubed (I use the harder Japanese type)

1 small can organic coconut cream/1 can coconut milk

1 tablespoon peanut butter

Method

Cook the noodles, drain, mix with the olive oil and keep warm in the oven if cooked before the rest

In a pan (I use a Green Pan wok), heat the stock until steaming

Add the chicken, garlic, ginger and lemon/lime and cook, stirring for 5 mins

Add the coconut cream and peanut butter, stir and simmer for 4-5 mins

Add the vegetables and tofu and simmer for 4-5 mins

Serve with the noodles and sprinkle with coriander.

No more confusion: how to know what to eat

Posted: August 25, 2017

It can be overwhelming and confusing trying to wade through the information and work out what’s good for us and what isn’t. Ideally, everybody would be taught nutrition in schools, so that it isn’t just us nutritional therapists who can make sense of it all. Sadly, we aren’t there yet – but in the meantime, my book The Stacking Plan aims to make things simple, whilst allowing you to delve deeper and finesse your diet further when you are ready.

In the meantime, you can read my Ten Basic Food Rules To Live By on Mind Body Green here and my article on how to know what’s best for you in Juno magazine here.

 

 

Sweet potato noodles with lime satay sauce

Posted: July 21, 2017

Sweet potato noodles are an excellent substitute for grain-based ones, and you can make them soft or al dente as you prefer. This recipe takes about ten minutes to make.

INGREDIENTS

2 sweet potatoes, peeled and spiralised

2 cups mushrooms, sliced

4 cloves garlic, smashed or cut small

1 coin of ginger, peeled and chopped very small or smashed

2 handfuls spinach

1 handful fresh coriander, chopped

FOR THE SAUCE

2 heaped tablespoons peanut butter

juice of 1 lime

1 tablespoon tamari

A pinch of salt (optional)

1/2 tablespoon agave syrup

1/2 cup almond milk

Heat a splash of water in a wok; you can also add a tablespoon of peanut oil. When it is steaming, add the sweet potatoes, mushrooms, garlic and ginger. Cook until softened (about 5-10 minutes). Add the spinach and stir in to wilt.

Meanwhile, blend the ingredients for the sauce in a small blender. When the noodle mixture is cooked, serve with the sauce drizzled over the top and sprinkle with coriander.

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