An easy lunch, raw (almost)

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I woke up this morning with the most voracious appetite.  This probably had something to do with my having a quick, and poor excuse for a, dinner before attending a 90 minute yoga class last night (as a brief aside: I’m loving yoga!  Seriously good).  So, despite having breakfast between 9:30-10:00 this morning, by 12:00 I was starving.  Drum roll please, my new favourite lunch- lettuce leaf wraps.  Some may call it rabbit food, some may think of it as a nourishing, satisfying almost raw lunch (you can tell which camp I fall into).  It’s great if you have little time and are spending the majority of your day stuck in front of your computer.  Unfortunately, I am spending most of the next week or so stuck at my desk revising and writing essays.  Great.  Anyway, here’s the raw-tastic gem (gem, get it, gem lettuce…although I’m using romaine lettuce, doh).

Raw Wraps (served just me)

Ingredients

Filling:
1/2 avocado, sliced
1/2 carrot, grated
4 cherry tomatoes, quartered
1 tbsp red onion, finely sliced
1 spring onion, sliced
small handful of cashews, roughly chopped
freshly ground pepper, to taste
Fresh juice of 1/3 lime

3 large romaine lettuce leaves, washed (iceberg lettuce also works well, or I guess you could use large cabbage leaves)

1-2 tbsp of your favourit hummus (using raw hummus would make this meal entirely raw)

Method

Mix all the filling ingredients together in a small bowl.  Lay out your romaine lettuce leaves and spread with the hummus.  Scatter the filling down the middle of the leaves, roll, and devour!

Amazing.  I’ve had these for four days in a row now and I’m still not tired of them.  You don’t need to be strict with the filling ingredients at all; mix it up a little and use whatever ingredients take your fancy or have lying around.  I intend on making these with a rice filling for our dinner at some point.  You could use some baked or stir-fried tofu, lentils, your favourite gluten-free grain; the list is endless.

Simple Roasted Rat & Millet

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Ingredients

1 large courgette, sliced and cut into moons
1 red pepper, deseeded and roughly chopped
1 sweet potato, peeled and cut into small chunks
2 tomatoes, chopped into chunks
1 tin of good quality tinned tomatoes
2tsp cajun spice blend
2tbsp olive oil

150g millet, rinsed
1 red onion, finely diced
500ml vegetable stock (a well flavoured one makes a big difference)
2 tsp dried oregano
freshly ground salt and pepper

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Method

Pre-heat oven to 170C (fan)

Put all the the vegetables (not including the tinned tomatoes) into a roasting tray.  Add the olive oil and cajun spice blend, toss everything together to mix.  Roast in pre-heated oven for 1 hour, stirring half way through for even cooking.  After an hour, when the vegetables are soft and some are beginning to look chargrilled on the edges add the tin of chopped tomatoes.  Return to the oven for half an hour.

25 minutes before the roasted vegetables are ready rinse the millet, and add to a saucepan (on a medium-high heat) with the red onion.  Constantly stir until the millet starts giving off a “popped corn” aroma, this should take about 5 minutes.  Then add the stock and oregano, bring to the boil, cover and simmer for 25 minutes or until the millet has absorbed all the stock and is light and fluffy.  If you want it more al dente then don’t cook for 15-20 minutes or until it has a bit of bite.

Season and serve.

Leftovers for lunch

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