Mindful Eating | Recipe Ideas

Mindful Eating Recipe

Don’t you just love it when a veg box arrives and you are presented with veg that you wouldn’t normally buy? I do. It is an opportunity for mindful eating, playing with flavours, being creative and making something new. I ordered the ‘funky veg’ box from Cornish Veg Box supplier Fruut Box for exactly this reason.

This weeks box contained a giant daikon, lemongrass, Romanesco alongside some super sweet little carrots, artichokes and some other more common veg.

Tonight I selected two carrots, a few of the Romanesco florets, a stick of lemon grass and a wedge of the daikon, before having a peep though my cupboards to see what else I had in.

The ingredients alchemised into a sweet and tangy little number, which I am really pleased to share with you here. It was super simple to make and OH SO tasty. I didn’t have everything I would have liked to have included in this dish available to me this evening – but – I will list exactly what I did use, alongside what I would have liked to have included.

Mindful Eating

Remember, the best thing about mindful eating is, it is all about P L A Y, tasting as you go and experimenting. Switch something listed for something you have in the cupboard or that needs using up, include a pinch more of this and a dash of that – make it your own.

Ya ready?

Crispy Coconut Pieces, with lemongrass noodle salad

Serves two

Lemongrass dressing

  • 1 stick of fresh lemongrass
  • 2 tbsp soy sauce
  • 4 tablespoon sesame oil
  • 1 clove of garlic
  • 3 tbsp cold water
  • pinch of salt
  • 3 tbsp honey
  • 1 tbsp of dried coriander leaf (better to use fresh but I didn’t have any in)
  • A sprinkling of dried chilli flakes (better to use fresh but again, didn’t have any in)

 

Method

I removed the harder outer layer of the lemongrass sheath and chopped each end off before popping it into a food processor, along with all the other ingredients for the dressing and blitz until smooth.

Noodle salad

  • 1 basket of rice noodles
  • 2 small carrots
  • 5 inch (ish) wedge of daikon
  • 8 florets (ish) of romanesco
  • 2 tbsp of fresh garden peas
  • (I would have liked to have included chopped spring onion and some chopped peanuts or flaked almonds, perhaps)

Method

  • Cook the noodles according to the cooking instructions on the packet, drain and leave to cool to one side
  • Slice the carrots into small, thin batons – the thiner the better I think
  • Using a peeler, slice wafer thin slices of the daikon
  • Slice the Romanesco into little pieces
  • Mix all the salad ingredients and the dressing together into a bowl and set to one side

Crispy Coconut ‘no chicken’ pieces

  • 1 tbsp coconut oil
  • 1/2 a white onion
  • 1 cloves of garlic
  • I used 1 pack of M&S ‘no chicken’ pieces (but you could use tofu slices, actual chicken or Quorn pieces)
  • 4 x tbsp desiccated coconut
  • 1 tbsp dried coriander leaf (I would have liked to have used fresh, obviously)
  • A pinch of sea salt
  • A drizzle of honey
  • (I would have LOVED to have included sesame seeds. I was very disappointed to not find any in my cupboard tonight. I would 100% use sesame seeds next time I cook this dish)

Method

  • Heat the coconut oil in a wok or frying pan
  • Fry the onions for 2 minutes
  • Add the ‘no chicken’ pieces and fry for another 2-3 minutes on a high heat
  • Add the garlic, desiccated coconut, coriander and fry for another 2-3 minutes
  • Add the salt and honey, fry for a further 2-3 minus on a high heat to get it all crispy

Arrange the crispy coconut ‘no chicken’ pieces onto a plate, making sure you scrap all the crispy little coconut bits onto the plate too (yum). Add the noodle salad to the plate and drizzle any remaining dressing over the top. Garnish with fresh coriander and enjoy!

If you make this dish please do share it with me by tagging @joeyhulin_writer on Instagram or @horizoninspired on facebook.