Jump start January
Delicious additions to revamp and nourish traditional goodies
Whilst Debbie can’t tailor the recipes on a blog to every individual’s conditions and body the way she does with her clients, she does hand-select the recipes based on healthy ingredients put together in the most inspiring ways. Inspiration is the best step towards embracing genuine nourishment!
You MUST make sure that all ingredients you use are compatible with your own individual medical conditions, medications, allergies and goals.
Rice bowl with ginger, radish and avocado
From BBC Food
150g/5½oz short grain brown rice
5cm/2in piece fresh root ginger, peeled
4–6 radishes, cut into quarters or eighths lengthways, depending on their size.
1½ tbsp tamari or soy sauce
1 tsp cloudy apple cider vinegar
4 tbsp mixed seeds, such as pumpkin, sunflower, sesame
3–4 tbsp chopped fresh coriander
1 small ripe avocado
Put the rice and 1 cup (250ml/9fl oz) cold water in a heavy-based saucepan that comes with a tight-fitting lid, and bring to the boil. Once it’s bubbling, clamp on the lid, turn the heat down very low and simmer for 25 minutes. Then turn off the heat, leaving the lid on, and let it stand for a further 5 minutes, by which time the rice will be cooked – but still nutty – and the water absorbed.
While the rice is cooking, use a vegetable peeler to shave the ginger into very thin strips.
When the rice is cooked, spoon into a mixing bowl. Add the tamari or soy sauce and the cider vinegar to the bowl and toss with a fork to combine, and then do the same with the ginger shavings, radishes and seeds. Stir all but a little of the chopped coriander into the rice, still using a fork.
Divide between 2 smallish bowls and top with avocado, cut either into gondola shaped slices or chunks, as wished. Sprinkle each with the remaining coriander, and eat serenely.