Stir-fried Greens and Coconut Rice (serves 2-3)
Dark leafy greens such as broccoli, cabbage and kale are a really important source of antioxidents, vitamin and chlorophyll, which cleans and builds blood. However these aren't always the most exciting ingredients if simply boiled or steamed as a side. This stir fry combines rich and creamy coconut rice with fresh, zingy greens – packed with flavour and great for a light summer dinner. The recipe also includes garlic, which can lower cholesterol and fight infection, ginger which has anti-inflammatory and detoxifying properties, and cashew nuts which are rich in minerals including magnesium. You can substitute the greens suggested with any that take your fancy e.g. purple sprouting, spring greens or cavelo nero would all work well, and if you can't get unwaxed limes, just leave out the lime zest.
Rice:
300g Brown basmati rice
1 tbsp Coconut oil
1 tin Coconut milk
200ml Water
Large pinch of salt
Greens:
100g Unsalted cashew nuts
2 Large leeks, thinly sliced (about 400g)
Head of broccoli (about 200g) cut into small florets
300g Cabbage (e.g. savoy, curly kale, spring greens), shredded
4 cloves garlic, finely chopped or crushed
A thumb-sized piece of ginger, finely chopped
2 tbsp Coconut oil
Juice and zest of two unwaxed limes
3 tbsp Soy sauce or tamari
Small bunch of coriander, roughly chopped
1 red chilli, thinly sliced (optional)
1. In a pan with a tight lid, melt 1 tbsp coconut oil over a low heat. Wash the rice through at least three changes of water and drain. Once the coconut oil has melted, swirl until it coats the sides of the pan, then add the rice, cooconut milk, water and salt. Bring to the bowl then simmer with the lid on over a low heat for 45 mins, or until the liquid has been absorbed. You can cook this ahead of time as the rice will sit and keep warm for at least an hour.
2. Heat a wok on a high heat, without any oil, and toast the cashews for 2-3 minutes until browned – you'll need to watch them carefully as they can burn quickly. Tip the cashews into a bowl and set aside.
3. Melt 2 tbsp coconut oil in the wok and add the leeks, stir drying for 1 minute, then add the broccoli and fry for another minute, before adding the cabbage, garlic and ginger. Continue to stir fry for another 3-4 minutes, then add the soy sauce, lime juice and zest. Take of the heat.
4. Spoon the greens onto a generous pile of coconut rice and garnish with plenty of cashews, coriander and if you wish, some sliced red chilli.