Vital Force Naturals

You can’t beat rice for a quick and nutritious meal, especially if you’ve cooked the rice the day before! I usually cook up a big panfull, then portion some off to freeze and keep some in the fridge for lunches and quick dinners, like this one. I sometimes add fish to this, tined tuna or salmon works well, to get my protein intake up there. Raw garlic is so very good for you, full of antioxidant, antimicrobial and anti-inflammatory properties it helps support the immune system, is good for cardiovascular health and helping to regulate blood sugars and acts as a prebiotic so is great for gut health too. Just maybe not on date night! 😀

Serves 1

Knob of fresh ginger

1 small garlic clove

1 small shallot finely chopped

1 tsp honey

Juice ½ lemon

2½ tbsp olive oil

Salt and pepper

30g cashew nuts

1 egg (optional)

150g just cooked rice

 ½ Avocado sliced

 ½ Cucumber sliced

Small handful coriander

Whisk the grated ginger and garlic in a small bowl with the shallot, honey, lemon juice and 2 tablespoons of olive oil. Season to taste adding more of whatever you like. Toast the cashew nuts in a small frying pan and allow to cool before roughly chopping. If you’re serving an egg, fry it in the remaining oil. Spoon your warm rice into a serving bowl and while still hot stir in the ginger and garlic dressing. Lay the avocado and cucumber slices in the bowl, slide on the egg when cooked and scatter with the coriander leaves and cashew nuts.

Alternatives:

This is a great recipe to play around with. Try different types of rice – wholegrain, brown, wild etc, different nuts – almonds or walnuts, tomato or red pepper instead of cucumber and different herbs – parsley or dill. And if you use yesterday’s rice reheated or a packet that’s already cooked and you can just pop in the microwave it’s a really quick nutritious and filling weekday dinner. I usually make enough for tomorrow’s lunch too.

From Joe Wicks Veggie Lean in 15