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Digital Subscriptions > Healthy Magazine > May 2018 > go GREEN


Find fresh new ways to eat your favourite veggies this spring says food writer Anya Kassoff



‘This quick and easy dish showcases vibrant spring greens against the dramatic, dark purple grains of black rice. You can improvise and add or substitute any available spring vegetables you like here – for instance, broad beans, asparagus or sugar snap peas.’

Serves 6

1½ tbsp coconut oil or olive oil

½ green chilli or jalapeño, seeded and sliced

2 large leeks, white and light green parts only, finely sliced

4 garlic cloves, sliced

Sea salt and freshly ground black pepper

Zest and juice of 1 large or 2 small limes

500ml vegetable broth or water

200g black rice

Bunch of asparagus, tough ends removed, sliced diagonally into 1in pieces

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About Healthy Magazine

Clean up your act with our special Cleaner Beauty issue! Inside, you’ll find our guide to the best results-driven natural ingredients for glowing skin and glossy hair, and the lowdown on this year’s hot trend, ocean beauty. We explore the rise of adult allergies and Myleene Klass talks female empowerment, body confidence and fitness for real women. Plus, how to reboot your motivation, meat-free bank holiday feasts, and we investigate the impact of the sugar tax. Find out more in the brand new issue of Healthy!