Posts Tagged by choosing raw
Recipe Inspiration: Broccoli, Avocado and Sweet Pea Hummus Socca
| April 29, 2012 | Posted by Nada under Recipes |
Yes, I’m back – and to answer the burning question (which I’m sure is on all of your minds), yes I’m still alive! Once again I want to apologise for my sporadic posts as of late. The good news is that by this time next week my workload will be wittled down significantly as the… Read more
WIAW# 17 – Raw Food Lovin’
| February 1, 2012 | Posted by Nada under Uncategorized, WIAW |
Wednesday, already? I’m not complaining – this week can’t be over quick enough! Anyways, on to some eats. I was oh-so-lucky to be the recipient of this beast last week: After getting over the initial shock of how insanely ginormous it was (anyone else experience this? In my defense it does NOT look that big… Read more
WIAW #15: Reader’s Digest Edition
| January 18, 2012 | Posted by Nada under WIAW |
This, unfortunately, will be the quickest of WIAW’s. The reasons for this being that a) I’ve spent the better part of today finishing off a mind numbingly assignment for my marketing class, so my brain is completely fried (financial spreadsheets were involved – need I say more?) and b) I am currently writing from campus… Read more
Hurry Up Vegan: Butternut Squash and Broccoli Brown Rice “Risotto”
| January 7, 2012 | Posted by Nada under Recipes |
I choose odd times to blog. In the middle of the night amidst medication induced insomnia, (if you follow me on twitter you’ll know I’m currently battling a very mild case of the shingles. Yes you read that right, and yes I did just turn 21, not 60), and now a couple of hours before… Read more
Butternut Squash and Broccoli Brown Rice Risotto
Serves 2
- 1/2 cup cooked brown rice
- 1/2 a small butternut squash – peeled, cubed and steamed
- 1/2 a head of broccoli or 4-5 large florets steamed
- 1/2 a red onion – finely chopped
- 1 clove of garlic – finely chopped
- 1 cup of vegetable stock
- 1 tsp oregano or herbs de provence
- 1 tsp fresh parsley
- Sea salt and freshly ground pepper to taste
- 1 tsp quick cook oats or wholewheat flour (optional)
- Begin by steaming your veg for about 10 minutes or so until tender but not mushy, then set aside.
- Sautee the onion and garlic in some vegetable stock or some cooking oil for 7-8 minutes on medium heat or until translucent.
- Add the broccoli, squash, rice, fresh and dried herbs, oats or flour and half the stock.
- Bring to a simmer and stir constantly as the mixture thickens and the stock evaporates. Add in the rest of the stock 1 tablespoonful at a time until used up or until the rise has a creamy and sticky consistency. Season well with sea salt and black pepper.
Served with a ginormous salad of greens, avocados, sunflower seeds and raisins plus a side of cumin marinated tomatoes – this made for a pretty epic hurry up vegan lunch while I packed my suitcase.
My mom, who watched Forks Over Knives with me yesterday and now wants to read The China Study, wholeheartedly concurred.
And now dear readers, I bid you adieu as I go to re-weigh my suitcase for the bajillionth time and hope to god customs don’t randomly screen my baggage to be searched. Let’s just say I’m carrying more dates (both dried and fresh) with me than I am willing to comfortably admit.
See you on the other side of the pond!
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