HEALTHY OTTA STIR FRY
1 bunch of otta
1 medium onion
1 tablespoon minced ginger
2 cloves of garlic, chopped fine
1 tablespoon oyster sauce
1 teaspoon light soy
few drops of sesame oil
1 teaspoon raw sugar or honey
2 teaspoons extra virgin coconut oil
½ cup green coconut water
1. Wash and clean the bush ferns, using the leaves and part of the stem
2. In a medium heated frypan or wok, gently heat the coconut oil and fry the onion, ginger and garlic
3. Fry the bush ferns with the sauces for 2 minutes
4. Add the coconut water and cook for further 1 minute
5. Add the sugar and sesame oil
6. Enjoy!
THE PERFECT BROWN RICE
Cooking brown rice, or at least cooking it well, is tricky. The goal is to soften the texture of each grain’s fibrous bran coating-a process that takes longer than that called for in the cooking of white rice-without causing the rice to become mushy. Brown rice looks and tastes the best when it has been boiled and drained like pasta and then steamed in the small amount of moisture that remains in the pot. The boiling cooks the rice, while the subsequent steaming allows the grains to retain their integrity and come out light and fluffy.
1 cup Brown rice
pinch of salt
1. Rinse rice in a strainer under cold running water for 30 seconds. Bring 12 cups water to a boil in a large pot with a tight-fitting lid over high heat. Add the rice, stir it once, and boil, uncovered, for 30 minutes.
2. Pour the rice into a strainer over the sink.
3. Let the rice drain for 10 seconds, then return it to the pot, off the heat.
4. Cover the pot and set it aside to allow the rice to steam for 10 minutes.
5. Uncover the rice, fluff with a fork, and season with a pinch of salt.
6. Serve with hot dishes or turn into fried rice or rice salad
CARROT & CHICKPEA PANCAKES
Serves 2
For the pancake
150 grams chickpea flour
1 cup cow or coconut milk
2 tablespoon extra virgin olive oil
2 medium carrots
ghee or coconut oil
For the sauce
1-2 green chilli
fresh parsley a few sprigs
fresh dill a few sprigs
4 tablespoon Greek yogurt
½ tablespoon Pick Me Up Worcestershire sauce
splash of chilli sauce
zest of half lemon
To serve
sprouted seeds a couple of handfuls
baby salad leaves a few handfuls
1. First, make your batter. In a large bowl, sift the chickpea flour and a generous pinch of salt and freshly ground black pepper. Whisk in the milk and olive oil and let the mixture sit, covered, while you make your sauce.
2. Finely chop the green chilli. Chop the leaves of the parsley and dill. Put all this into a small bowl with the Greek yoghurt, Worcestershire sauce, chilli sauce and lemon zest. Mix well and season with salt and pepper to taste.
3. Peel and grate the carrots and stir them into the batter. Place a large non-stick frying pan on a high heat and add a teaspoon of ghee or coconut oil. Add the batter and allow it to cook for 4-5 minutes, until the pancake is set around the edges and starting to brown and crisp. Place a plate on top of the pancake then cover your hand with a tea towel and flip the pancake onto the plate. Slide off the plate back into the pan and cook on the other side for 4-5 minutes.
4. Cut the pancake into slices and top with sprouted seeds, salad leaves and spoonfuls of the sauce.
