Inspired by Asian stir fries, the Lebanese shashuka, and with a hint of healthy quinoa salad, this easy meal is both incredibly healthy and packed FULL of nutrients. Plus it’s a comforting dish to see out the end of Winter.
Its common to enter into January with a gung-ho attitude towards health and wellbeing; juice cleanses, detoxing, a new exercise regime and a ‘new me’ are all on the New Year 
New You ‘to do’ list. The thing is however, a couple of weeks into the new year, and we’re often craving sugary and salty foods, comfort meals, a glass of wine, and a rest…. In order to prevent all of this then, it’s time to re-think the new year diet and detox plan. Oh and by the way – this recipe will totally support your effort to trim off the Christmas weight and ‘get lean’, as it contains no sugar, and lots of muscle-building protein.
Especially if you’re susceptible to anxiety, over-exertion, and being ‘un-grounded’, salty and sweet tastes are the exact thing your body is innately craving during the colder months. These tastes provide a reassuring, grounding, building and maintaining quality, and it’s so necessary to recognise that what we eat doesn’t just provide nutrients and fuel for the body, it needs to provide nutrients to the soul and senses too.
A raw food diet or cold juice cleanse is basically the opposite of what the body naturally needs during Winter – so knowing how to eat healthily, and give the body a gentle cleanse whilst still consuming nourishing foods is incredibly important. 2018 is a big year, and it requires you having the energy to take it on! This is one of those recipes that injects an abundance of healing, cleansing, yet comforting and satisfying food into your system, so gather your ingredients and get cooking!
INGREDIENTS
Serves 4
- 1 tsp coconut oil
- ½ cup quinoa
- ½ cup water
- 2 large handfuls kale
- I inch ginger, sliced thinly
- Choose either ½ leek, ½ onion, or a clove of garlic, minced
- 1 red pepper
- 1 tsp chinese 5 spice
- 5 tbsp soy sauce
- pinch of good quality salt and pepper
- 1 handful of cherry tomatoes
- 1 cup Brocolli stems
- ½ can cannellini beans
- 1 can chopped tomatoes
- 1 kaffir lime leaf
- small handful cashews
- 4 eggs
HOW TO
Cook the quinoa in the ½ cup of water, until the water has evaporated and the quinoa has softened.
Whilst your quinoa is cooking, melt the coconut oil in a large pan and fry the ginger and leek / onion / garlic until fragrant
Add the pepper, chinese 5 spice, cherry tomatoes and cannellini beans and continue to cook for a couple of minutes
Pour in the chopped tomatoes, and add the brocolli stems, black pepper, soy sauce, kaffir lime leaf, stir and cook until the tomatoes begin to simmer
The quinoa should be cooked by now, so add that to the pan
Mix everything well, then place the kale on top with a little more soy sauce
Place a lid or large plate over the pan and leave the kale on a lower heat to wilt
Once wilted, remove the lid, stir, and make four dents in the mixture for the eggs
Crack the four eggs into the four dents, and cover again with a plate to cook them
Once cooked, add the cashews and salt, and you’re ready to serve!
Enjoy a comforting bowl-full on its own, or eat with a sweet and crispy salad on the side.
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