I am constantly telling clients and friends to include more vegetables in their diet (so is the government!), but most people struggle to get in their daily rations as they find them boring – which amazes me! There are so many delicious vegetables to choose from, and so many different ways you can cook them, even using very basic store-cupboard ingredients. The simplest is a tasty, spicy stir-fry – start with coconut oil and a few teaspoons of spices like mustard seeds and cumin seeds. Then throw in things like onion, leeks, or peppers followed by broccoli, cabbage, carrots, asparagus – I could go on – everything works in a wok! But remember, cooking at lower temperatures is kinder to our food, so after initially getting the spices popping, and the veggies a little charred, add some water or stock and cover the wok to steam the vegetables until cooked – that way you are far more likely to retain the nutrients in the vegetables. And the green stir fry below was just served with some toasted pecans nuts and goats cheese.
The other simple way with most veg is to throw them in a roasting tin and roast them for 20-25 minutes while you go and do something else – simple!
Roasted Carrots with Halloumi and Seeds
Serves 2-4
bag of carrots, trimmed and peeled and cut into long batons
1/2 tsp ground turmeric
2 tbsp olive oil
handful various seeds – pumpkin, sunflower & sesame
1 tbsp flaked almonds
30g halloumi, grated
- Preheat the oven to 200°C, 180°C fan.
- Place the carrot in a large roasting tin and sprinkle with the turmeric and olive oil. Roast for 15 minutes.
- Sprinkle over the seeds, almonds and halloumi and roast for a further 10-12 minutes, until the carrots are cooked.
Note – This is also delicious with asparagus tossed in with the carrots!
