Salmon Rice Bowl

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This is another one of those easy clean dishes which takes no time to prepare.
All you need to do is marinade the fish, leave it for a while, and it takes about 5 minutes to put together – hooray for super quick recipes!

If you feel like your I need to for something healthy, (as the holidays are approaching us!) this is the perfect thing for you. You may think you don’t like fish, but after having the teriyaki-es que salmon dish, I assure you that you’ll change your mind 🙂
If you want an even simpler version, you could even use smoked salmon, which is equally delicious!

Salmon Rice Bowl gluten free, dairy free
Serves 1

Rice
Nori sheets, chopped into slices
Hangul of mangetout, steamed
1 fillet salmon, sliced into cubes
Sunflower oil

For the salmon marinade
Bit of honey
Soy sauce
Sake
Toasted sesame oil

Marinade the salmon and leave to marinade for at least and hour.

Put sunflower, or any flavourless, oil into a pan and when not, drop the salmon in and reserve excess marinade on the side.

Once salmon is cooked, pour over the rest of the marinade until all salmon is coated.

Put freshly steamed rice in a bowl, topped with nori, mangetout and salmon.

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Japanese Fried Rice

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Japanes fried rice (also known as Cha han) is one of those childhood foods of kids growing up in Japan. I always remember my mum making it for me as a child and the other day, I was just thinking about how I hadn’t had it in ages!

It’s so quick to make and you can add whatever you want, whether your vegan, vegetarian or a full on meat eater – do whatever flats your boat! I decided to make mine full of veggies just because that was all we had in the fridge (we seriously need to go food shopping haha!)

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Japanese Fried Rice vegan, gluten free, dairy free
Serves 1

Day old rice (I used a mix of barley, brown and white rice)
1 small carrot, cut into small pieces
1 small courgette, cut into small pieces
Handful of green beans, cut in half
Sweetcorn
4 spring onions
1/2 clove garlic, or one small clove, chopped
Small amount of ginger, julienned
Extra virgin olive oil
Chinese seasonings for cha Han, alternatively, use soy sauce

Heat olive oil in a pan with ginger and garlic until fragrant.

Add carrots, beans and courgettes and cook until they are still firm.
Add sweetcorn and spring onions.

Once all vegetables are cooked through, add in the day old rice and Chinese seasonings.

Once everything is heated, serve with spring onions on top.

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Chunky Chickpea Stew

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It’s getting darker earlier, getting colder and leaves on the trees are shedding. You know what this means, Autumn is here!
The days of going out in shorts and a tank are long gone, and now it’s time to snuggle up in a cozy jumper by a fire and binge on pumpkin pie!

This stew is filling and hearty and super healthy – eating this will totally undo the damage of eating countless amounts of pies over the holiday season.
It’s filled with fibre from the chickpeas (it will fill you up), vitamin C and D, beta carotene, folate and so much more. So eat your heart out!

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Chickpea Stew vegan, gluten free, dairy free
Serves 4

1 400g can chickpeas
1 400g can chopped tomatoes
2 cloves garlic, chopped
1 medium white onion, diced
4 medium carrot, cut into chunks
1 leek, cut into chunks
Handful of chestnut mushrooms, cut into quarters
150ml White wine
1 cube chicken stock
1 tbsp each of dried basil, thyme and oregano.

Sauté garlic and onions in olive oil until soft and translucent.
When this happens, add carrots and leeks for about 5 minutes. Season with salt and pepper.

Drain and add chickpeas.

Add 500 ml of water and bring to a boil. Once this happens, add herbs.

Turn heat to medium low and simmer for about 20 minutes.

Add 50ml of the wine and wait 5 minutes until evaporated.
Then add the chicken stock, tinned tomatoes and mushrooms.

Simmer on low heat and 100ml of wine.

Season with salt and pepper to taste and cover with lid until ready to serve.

When serving, reheat and serve with couscous or crusty bread.

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