If you follow my blog and the recipes I post, you might start to think that a lot of the dishes are similar. Well, essentially they are. I tend to have a grain as a base, lots of mixed vegetables and a sauce to top it off. I cooked some lentils and quinoa in the morning so that they would be ready for lunch.
As usual, I began with garlic, ginger and onion in olive oil. I tend to start most dishes this way. Ginger is an excellent anti-inflammatory and it also provides a great flavour for the meal. Then I added courgettes (zucchini), collards, carrots and broccoli. I forgot to add in my spices at the beginning so I sprinkled in some ground coriander, turmeric and mustard seeds halfway through. I had some fresh herbs and put those in as well. I also added the lentils and quinoa in and let the flavours simmer. I had some cherry tomatoes and sprouts at home as well, so I added them on top when I plated the food. Sprouts are an excellent source of raw enzymes. They act as an energy burst for the body and are easily digested. Rather than have an energy drink or a coffee, add some sprouts to your meal for a kick!
Spring Vegetable Rice Bowl
2 cloves garlic, minced
1 tbsp ginger, minced
1 onion, chopped
2 tbsp olive oil
1 carrot, chopped
1 big bunch of collards, chopped (or spinach)
1 cup broccoli, chopped
1 courgette (zucchini), chopped
1 tsp yellow mustard seeds
1 tsp ground coriander
1/2 tsp turmeric
1/3 cup fresh parsley
1/2 cup fresh coriander (coriander)
1 cup cooked quinoa
1 cup cooked green lentils
Cherry tomatoes and sprouts as garnish
Sea salt and cracked pepper to taste
Cook the first 4 ingredients together then add the remaining vegetables, herbs and spices. Add in the grains and stir everything together. Garnish with tomatoes and sprouts. Drizzle on the dressing below if desired.
Dressing
1/2 cup olive oil
1/4 cup balsamic dressing
1/8 cup tamari (or organic soy sauce)
1/4 cup nutritional yeast flakes
2 garlic cloves, minced
1/2 squeezed lemon
Fresh herbs
