What have you been up these past few days? I’ll be honest, I haven’t done much. Some would even say I’ve been lazy. People like parents. Or bosses. Both me and my better half took full advantage of the Easter break to recharge our batteries. For me, that means having fun in the kitchen experimenting with all sorts of sweet yummies, doing a bit of gardening and loving my plants (and the sunshine), running more and better and catching up with my reading (I sunk my teeth into The Diary of a Young Girl). Oh, also catching up with my sleep. Lots of sleep. And, ok ok, to be fully honest, I’ve also enjoyed (quite) few episodes of Game of thrones. While munching on raw desserts. In bed. But isn’t that the purpose of
lazy relaxing days? To be able to do nothing and have your meals in bed, snuggled under a blanky, in the middle of the day?
While being so busy these past few days, I managed to squeeze in some time to actually cook something for dinner too. A gorgeous dish that we both enjoyed heaps. I enjoyed it so much that I have made it for myself three days straight. Roasted cabbage is one of my favourite flavours. That and roasted mushrooms. I would not be able to choose between them! Both so juicy, so packed with earthy flavours that I could enjoy everysingleday.
I also discovered what an amazing addition crunchy sprouts are to salads, rice and quinoa! Up until few weeks ago, I was avoiding crunchy sprouts at the markets, always going for the cute and green sunflower sprouts. Aren’t I a beautiful example of repetitive action and predictability? But let me tell you, I have been missing out on nutritious and delicious crunchiness! Now my hand reaches towards them even before my brain commands it…blue pea sprouts, mung bean sprouts, lentil and adzuki sprouts – get in my belly!
This dinner bowl is quite an accurate representation of how most of my meals look like: some grains/pulses/beans, some raw veggies and sprouts, some roasted veggies for extra deliciousness, leafy greens, few seeds and homemade pickled/fermented veggies to boost gut health. These type of meals make me happy. And they make my tummy happy.
- FOR BROWN RICE
- 1 cup uncooked short grain brown rice
- 2 cups water
- 1 green onion, finely chopped
- 1 wedge of cabbage
- 1/3 cup crunchy sprouts mix (I used a mix of blue pea, mung bean, lentil and adzuki sprouts)
- olive oil, 7-8 TBSP
- sea salt, to taste
- freshly cracked black pepper (I use lots because it’s such good friends with roasted cabbage)
- fresh baby kale (if you use regular kale, massage it with a bit of lemon juice to soften)
- 10 mushrooms
- 1/2 cup kimchi
- pine nuts
- sesame seeds
- crunchy sprouts for decorating
- Preheat the oven at 190C.
- Add rice and water to your rice cooker or to a pot on low heat and begin cooking it (cook it with the lid on if using a regular pot and check it every now and then if not using a rice cooker).
- Put the cabbage and mushrooms in an oven tray lined with baking paper and drizzle half the olive oil. Put the tray in the oven to cook for about 18 mins.
- While rice and veggies are cooking, you can prepare everything else. Chop green onion and add it to a big bowl. Rinse the sprouts, drain them and add them to the same bowl. Wash, spin dry and, if using mature kale, massage it with lemon juice and roughly chop it.
- When veggies are done, allow the cabbage to slightly cool and then roughly chop it and add it to the green onion and sprouts. Drizzle with the remaining olive oil, add sea salt and cracked pepper and the cooked rice. Toss to cover.
- Put everything together (kale, mushrooms, rice mix) and serve with sesame seeds, pine nuts and kimchi.