How to Eat more Veges and Fruits II- Vegetable Rice (vegan)

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I came up with this recipe, on a Sunday while attempting to meal prep without doing my weekly groceries. Basically, as someone who is quite conscious about the environment I was researching means of making my lifestyle a lot more sustainable. I had always been obsessed with minimalism and found my self in a YouTube loop of watching videos on minimalism over and over again.

After watching uncountable amounts of videos on people who basically live a zero waste lifestyle, I decided to go through my freezer and use the ingredients I had in my freezer to meal prep. I found, frozen corn, frozen peas and frozen chopped spinach in my freezer and came up with this recipe.

Luckily, a lot of what I had in my freezers were veges which was great as I always try to ensure that my meals account for my daily five a day, in order to prepare for days when I’m too busy to make smoothies in the morning or make a salad.

If you are using stock cubes read the Tips on recipe variation


Serves four

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Vege rice served with a black bean chicken quesadilla

Ingredients 

1 1/4 cup of brown rice (225g)

1 cup of frozen peas (150g)

1 cup of frozen corn (175g)

1 1/2 cup of kidney beans (270g)

1 cup of frozen chopped spinach thawed (160g)

1 medium onion 

1-2 table spoons chilli flakes

500ml of vegetable, beef or chicken stock or 1 stock cube

2 cloves of garlic, crushed

salt 

black pepper

2 teaspoon paprika

1/2 cumin

olive oil


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  1. Thaw all the vegetables.
  2. Place the stock in a pan and add the rice. Cover the pan and boil on medium heat until the water is dried, about 15 minutes.
  3.  Chop the onions as finely as you can get it.
  4. Heat a pan and add about 2 table spoons of oil (any vegetable oil without a strong flavouring, like sesame oil) will do just fine. Oil test.
  5. Add the finely chopped onions to the pan and saute on medium heat for about 2 minutes.
  6. Stir in the cumin and chilli, then add the garlic and saute for about 30 seconds on low-medium heat.
  7. Add the vegetables and beans and stir for another 2 minutes on medium heat.
  8. Stir in the rice and paprika.
  9. Taste the mixture and add more salt and black pepper until it is to your taste.
  10. Add 200 ml of water cover the pan and steam on low heat. Keep adding water until the rice is to your desired texture.

 

Tips

  1. If using stock cubes, add the cube to about 500ml of water and stir using a fork.
  2. You can use a dutch oven, if using a dutch oven, place in the oven after adding a further 200 ml of water.

Healthy Snacks II- Frozen mango Lassi

IMG_0842So my first year exams are over!!! Contrary to what you might expect I still feel a heavy burden on my shoulders. This is because I tend to over indulge in chocolates, buttery pastries and my all time weakness, Ben & Jerry’s phish food. So, rather than celebrating my short term freedom I find myself struggling to loose the pounds I’ve piled on and detox of all sugar, fat and lord knows what else.

This year, this burden was particularly augmented by the intense heat in London. So I came up with this dairy recipe ( with a diary free alternative). So this is my mango lassi recipe to help you beat the heat and get one of your five a day.

See tips and shortcuts below.

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 Ingredients

5 extremely ripe mangoes, (Alfonsos work very well)

(500ml) 2 cups greek yoghurt or coconut yoghurt

optional (80-175ml) 1/4- 1/2 cup of honey or agave

 

  1. Cube and destone the mangoes.
  2. Place the mango and yoghurt in a blender or food processor and blend until smooth.
  3. Add 1/4 cup of the honey to the blender and blitz.
  4. Keep adding the honey and  tasting the mixture until it is to your level of sweetness.
  5. Place the mixture in a freezer safe dish and freeze.
  6. Take dish out of the freezer 30 minutes before serving and enjoy.

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Tips and Shortcuts

For when you can’t wait: you can buy frozen cubed mangoes from the supermarket for an instant froyo.

For lazy students and a cheap alternative: you can use tinned mangoes. This makes life infinitely easier and also saves up on washing up and the need for fancy equipment.

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Easy Brunch Potatoes II (soy sesame)

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Brunch potatoes

As Promised, here is my lazy serendipitous brunch potato recipe.

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Serves two.

Ingredients

 1 kilo of potatoes

1/8 cup Soy sauce 30ml

smoked paprika

1 table spoon sesame seeds

2 teaspoons honey

1 teaspoon minced garlic

1 teaspoon chilli flakes

4 tablespoon of olive oil

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  1. Preheat the oven to 200°C or 400°F fan assisted.
  2. Wash the potatoes thoroughly.
  3. Roughly cube the potatoes into bite size pieces. I like to make really thin and chunky pieces for texture.
  4. Place the potatoes in a pan and fill the pan with water. You want to fill it about 3 centimetres past the potatoes in the pan.
  5. Cover the pan and bring to a boil.
  6. Keep checking the potatoes every 5 minutes to see if it is tender. On a medium flame it should take about ten minutes and no longer than 15 minutes.
  7. Drain the potatoes using a colander or sieve.
  8. Heat 1 tablespoon of oil in a pan and add about a heaped tablespoon of sesame seeds and garlic.
  9. In a bowl, mix about a teaspoon of paprika, and chilli flakes with the remaining oil.
  10. Stir for about a minute on medium heat.
  11. Add the soy sauce, I prefer using light soy sauce, and reduce the sauce for 5 minutes on medium heat.
  12. Turn the heat off and stir in the honey.
  13. Mix the spice till it is well combined.
  14. Transfer the potatoes to a bowl and drizzle the oil spice mixture, make sure to use a rubber spatula to get every last bit of the yummy oil spice mix
  15. Toss the potatoes in the oil. Until each piece is well coated.
  16. Place the potatoes in one even layer on a cookie sheet.
  17. Bake the potatoes for 10 minutes.
  18. Take the potatoes out of the oven and transfer to a bowl.
  19. stir in the soy sesame mixture and place potatoes back on cookie sheet.
  20. Switch the oven setting to grill for about 7 minutes to give the potatoes a crispier texture.

 

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Enjoy your meal!!

 

Cooking Tip 1. (Oil Test)

I have decided to start a new series were I just give general cooking tips and the first tip is how to know if your oil is hot enough.

Why is it important?

I personally love and welcome every and any opportunity to learn and as a science lover I think its nice to always try and explain the reasoning behind each action. Essentially you want your oil to be hot enough as this would ensure that the surface area gets not only nice and crisp, but that the flavor of whatever you are cooking stays intact and your vege/ meat remains JUICY.

SO how do you actually do the test.

You will need:

a wooden spatula

 a pan/ pot of oil heating up

Essentially you want to insert the narrower end of the spatula into your oil heating up and what you are looking for is the formation of tiny bubbles around the circumference.

THAT’S ALL FOLKS!!

OOTD 3- Crotchet shorts

Crotchet shorts from H&M Crop Tee from ZARA

So I’m actually not allowed to wear shorts to school bu this I decided to upload this for those who are allowed. Again slip-ons or any trainers of you choice or even flats will do . Ooh yeah Choker