MORNING GLORY GREENS WITH TURMERIC RICE

MORNING GLORY GREENS WITH TURMERIC RICE

(remove almond flakes to make it nut free)

Continuing on the glorious green trip we now end up with a Chinese classic. I order this at most Chinese restaurants especially when I was on the road touring China as a DJ. Looking at the far east is always helpful when looking at holistic food philosophy. Yes they eat a lot of meat BUT they also eat a lot of vegetables and greens. This dish is quick cheap and packs a umami punch. Turmeric rice is a nice side to accompany the dish, among it more of a Asian fusion. Hopefully this one will give you some more to get those greens in. 

Serves 2

Morning Glory

• 200g Pak Choi 

• 250g tenderstem broccoli

• 1 stick lemongrass

• 1 thumb ginger

• 4 garlic cloves

• 1 half dry chilli 

• 1 teaspoon amino acids (gluten free soy)

• 1 teaspoon sesame oil

• 1 handful coriander

• 1 tablespoon coconut oil

• generous pinch himalayan salt

• cracked black pepper

Rice

• 1 cup white basmati rice (2 cup boiling water)

• 1 tablespoon turmeric

• 1 teaspoon coconut oil 

• pinch himalayan salt

• cracked black pepper

Garnishes

Coriander, basil, almond flakes

Method 

Wash veggies. Chop your garlic. ginger, lemongrass and coriander stalks. Get a wok on medium high heat add some coconut oil, then follow with your garlic, ginger, coriander stalks, lemongrass and chilli. After a couple mins add your pak choi, broccoli, amino acids and sesame oil. Keep the heat quite high but keep everything moving in the pan. This will take about 10 mins.

For the rice get the saucepan on a low heat, melt coconut oil then add salt, turmeric black pepper. Wash your rice and add into the pan and give it a stir, then add two cups of boiling water. Give it another mix bring to the boil quickly then put your lid on and drop heat to a simmer. Following your rice cooking instructions for times.