Flashback Friday has arrived again!

Beautiful people!  Thank you so so much for your kind, supportive and encouraging comments over the last couple of posts <3  Things are on the up, hopefully.  The ol’ IBS is calming down and I’m starting to move forward again with the diss.

Can you believe it’s Flashback Friday already???  I know.  Where is this summer going, right?  I have another post from the archives.  And whilst it still includes a recipe, this time it’s a savoury one that’s perfect a bright and sunny day.  Enjoy.  And happy friday!

To Rachel D.

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This post is for one of my long-standing friends, Rachel D.  We went to comprehensive school together and, despite irregular contact with each other over the last 11 years, when we do meet up we never fail to start up conversation from where we last left off.  This is either a sign of true and lasting friendship, or that we can both talk the hind legs off a donkey.  I prefer to think it is the former.  Rachel is amazing; she listens attentively, is patient and is always on a quest to be a better, and more godly person.  Whereas I talk incessantly, interrupting dinner table conversation with my mouth full (nice), and wallow in my comfort zone of mediocrity.  She’s the person I should try to be but would fail miserably if I did.

Both Rachel and I are regulars at our doctor’s surgeries trying to find answers for ailments that are constant but sometimes fade into the background.  We have both tried out different measures for controlling our symptoms; Rachel is currently on a stimulant free diet (i.e. no caffeine, sugar or alcohol), and I am trying to be dairy free.  Friends, Rachel is doing much better than I am with dietary eliminations.  Apart from those 2 weeks without dairy recently, I have fallen off the band wagon and started having milk here and there throughout my day.  But milk in my tea and coffee doesn’t count, does it?  I believe that my body may argue otherwise…

A Morroocan flavoured lunch

Anyway, Rachel was passing through Bristol on her way to France so we met up for a long overdue catch up and to share in one of our favourite pastimes: eating delicious, healthy food.  I made us a vegan lunch, since Rachel is vegetarian and I am trying to be dairy free, to enjoy together whilst we chatted and gave a brief update of our lives over the last few years.   The recipe was borrowed from the Ottolenghi website and was packed with different flavours reminiscent of Morocco, each singing their own different tune but strangely working in harmony with each other.  Ottolenghi is an amazing, successful restaurant, having a number of outlets throughout London, along with their own cookbook.  I came across the joys of Ottolenghi via a weekly vegetarian recipe feature in The Guardian’s Saturday magazine that Yotan Ottolenghi (the patron chef) writes.  In the interests of saving paper and money, and for those of you who live outside the UK, you can check out his weekly features online.

Here is a great quote from their website, which sums up their philosophy and food beautifully…

We are highly aware of how unusual it is, in our time, to find food that is closer to the source, uncomplicated, unadulterated, emanating from genuine instincts. This idea of simplicity is one of Ottolenghi’s basic principles. It is, along with a sense of generosity and trust, our driving force“.  Awesome.

Ottolenghi’s Wild Rice Salad (with moderations)

Ingredients

100 g quinoa
150g wild, basmati, and brown rice mix
60g roasted and salted cashews, chopped
125g dried apricots, soaked in hot water for 5 minutes, drained and chopped
1 generous handful of mint leaves (stems removed), roughly chopped
1/2 small red onion, finely chopped
Zest and juice of 1 lemon
2 Tbsp olive oil
1 clove of garlic, crushed

Method

Rinse the quinoa and put in a saucepan of cold water, along with the rice.  Bring to the boil and simmer for 25 mins, until tender but retaining some bite.  Drain and rapidly cool under cold water.

Put the quinoa and rice in a large bowl, mix in the cashews and apricots.

Mix together the last five ingredients and pour over the quinoa and rice.  Toss altogether and leave to stand for five minutes for the flavours to merge before serving.  Season with freshly ground pepper and sea salt, to taste.

Rachel and I enjoyed this with a mixed leaves salad, fresh tomatoes, celery crudites and hummus.