I had a great time with a lovely client of mine today. I LOVE health coaching. It is my dream job. During our session we talked about delicious, real whole food. I came home feeling rather hungry. I needed to prepare lunch quickly!
This is what I made..
These are really approximate amounts.
I ‘taste as I go’ when I prepare food. Add a bit, stir, taste, add some more, stir, taste..
This helps me to not worry about being specific about the measurements of ingredients that I use.
When I prepare food, I also do it in bulk. This saves me a lot of time. I prepared a really good amount of this to have for lunch and also for later. Bingo! A lovely vegetable dish to add to our plant-strong dinner.
Where was I? Oh yes.. bulk ingredients..
One big red onion
1/2 (ish) of a curly cabbage
1 large broccoli
Sesame seeds – a few tablespoons
Soaked almonds – a cup
Chilli flakes – 1 tsp for the whole dish, more if you want more heat.
Jalapeños – diced – 2 – 3 tablespoons for the whole dish.
Sunflower seed cream with lemon and basil – or any other herb that calls to you from your garden, the vege shop, or cupboard! I would use about 1 cup of this cream for the whole dish (lunch and dinner). See directions below on how to make this.
A little Himalayan rock salt to taste.
Cold pressed organic olive oil.
The ‘How To':
I roughly chopped the onion.
Threw it into a large pot to ‘dry fry’.
Chopped up the broccoli and some curly cabbage – I love this stuff.
Threw the broccoli into the pot. Stirred.
Threw the cabbage in next (it is faster to cook than the broccoli).
Stirred until the cabbage wilted a tiny bit, and all the colours became vibrant. Kept the veges crunchy though – was careful to not overcook them.
While this was cooking I got some soaked almonds from the fridge. Put into another pot with a little olive oil, added a sprinkle of Himalayan rock salt and some chilli flakes. Stirred for a couple of minutes until they were lightly roasted. Yum. No longer raw, but yum.
I plated up the onion, curly cabbage and broccoli.
Sprinkled some of the sesame seeds on top.
Got some delicious sunflower seed cream out of the fridge. Had made this a couple of days ago. Now it’s flavours were really ‘singing’.
Drizzled this cream over the vegetables. Oh boy – it was SO calling to me from the plate. Was getting hungrier.
Threw the roasted almonds on top of the cream and veges.
Sprinkled some chilli flakes on top of all of this deliciousness.
Diced some Jalapeños and threw on top.
Tiny sprinkle of Himalayan rock salt.
Little drizzle of cold pressed organic olive oil.
This lunch was serious yummy!
It is nutrient-dense, the wonderful nutrients from plants which are so health building and protecting. It has protein, good fats, fibre to fill us up.
When preparing food I try to make sure that there is a lot of scrumptiousness going on for the palate. This had..
A bit of crunch from the vegetables, the almonds.
Some heat from chilli and the jalapeños.
Creaminess from the sunflower seed cream.
Fattiness (is that a word?!) from the olive oil. We need some good fats in our diet.
Herbiness (I’m sure that’s not a word) from the cream.
Tartness from the cream. Not to be confused with tartiness! From the lemon.
Saltiness. (The nurse in me feels to say at this point, that if you have high blood pressure and are still eating processed foods which can be high in hidden salt, it will be good to leave out the salt when making this dish).
To make the sunflower seed cream:
1 cup soaked sunflower seeds. Rinse well.
3/4 cup filtered water. May need a little more if you want it runnier.
The juice from 1/2 to a whole lemon. Can put the lemon zest in there too if a spray-free lemon.
2 teaspoons of dried basil +/or fresh herbs.
1/3 tsp of chilli flakes.
A little pinch of Himalayan salt.
Use this nut-free cream as delicious ‘bling’ on top of hot soups or stews, roast vegetables, stir fries, cold salads.. anything that inspires.
Hope you enjoy this curly cabbage, broccoli.. recipe!
It is fine to use the healthy ingredients that you have handy, and to be free to be really creative.