Brain boosting bowl
GF SF DF EF V
By Lauren Lovatt (www.planthub.net)
Serves 4 | Prep 20 mins plus soaking | Cook 35 mins | Calories 445 (per serving)
FOR THE BLACK RICE
350g (12oz) black rice
2.5cm (1in) piece of kombu
1 leek, washed, finely sliced
1 tbsp coconut oil
1 garlic clove, peeled
FOR THE VINAIGRETTE
175ml (6floz) olive oil
2 tbsp gluten-free miso paste or tamari grated zest and juice of 1 orange grated zest and juice of 1 lemon grated zest of
1 grapefruit
1 tbsp grated ginger
1 tsp tamari
FOR THE GREENS
1 broccoli, cut into bite-sized pieces a handful of chard, finely chopped
6 asparagus tips, ends snapped off and cut in half lengthways
75g (2¾oz) fresh peas,
shelled
1 tbsp coconut oil a pinch of salt
1 tsp chilli flakes
FOR THE SEEDS
4 nori sheets
25g (1oz) pumpkin seeds
For the rice
1 Soak the rice overnight in filtered water.
2 When ready to cook, add the coconut oil to a small saucepan, then add the leek and garlic and cook slowly for 5 minutes.
3 Rinse the rice well, then toss into the pan for a minute. Add 4 cups of fresh water and the kombu. Bring to a boil, then simmer for 35 minutes.
For the vinaigrette
1 Blend all the ingredients together, except the olive oil, then add the olive oil.
For the greens
1 Wash all the vegetables and prepare. Put the oil in a pan on the heat and warm. Once warm, toss in the broccoli and asparagus, then add 1 tbspof water, which will help to lightly steam the vegetables. Add the chard and peas. Cook for 1 minute, then add the salt and chilli flakes.
For the toasted seeds
1 Add the seeds and nori to a warm frying pan and lightly toast.
2 To serve, lay the rice at the bottom of a bowl, then top with the sizzling greens, a sprinkle of dressing and a scattering of the toasted seeds.
3 Serve with your favourite gluten-free kimchi for an extra brain boost.
Caponata
GF DF EF V
By Opies Foods (www.opiesfoods.com/recipes)
Serves 2 | Prep 15 mins | Cook 30 mins | Calories 499 (per serving)
2 aubergines, cut into chunks