Happy New Year and welcome to my first post of 2018! After a Christmas of over eating and too much alcohol, my January is focused on healthier recipes. My super green lunch bowl is packed with green vegetables, seeds, ripe avocado and is topped off with a Thai style green dressing. Don’t be afraid of the raw sprouts, they taste great and are a fantastic source of loads of nutrients including fibre, manganese, potassium, choline, vitamin C, B vitamins, and antioxidants. They even contain protein. So if you have over indulged over the festive period, or are feeling the January blues, why not give this a try?
Super green lunch bowl – serves 2
100 g brussel sprouts
1 small courgette, grated
125 g long stem broccoli
1 ripe avocado, de-stoned and cut in half
a handful of frozen peas
a handful of frozen edamame
toasted pumpkin seeds and sesame seeds to serve
For the green dressing:
2 tbsp sunflower oil
3 tbsp coconut milk
a good handful of fresh coriander
a good handful of fresh parsley
50 g baby spinach
1 tbsp gluten free soy sauce
juice of a half a lime
1 tsp grated fresh ginger
1/2 a green chilli
Remove the hard outer leaves of the Brussel sprouts and shred them as finely as you can. Mix with the grated courgette and set to one side.
Blanch the broccoli in a large pan of salted boiling water. After 4 minutes add the frozen peas and edamame. Blanch for a further minute, before draining and refreshing under ice cold water.
Add all the green dressing ingredients to a blender and blend until smooth. Add a little water if too thick.
When ready to serve divide the courgette-sprout mix into bowls and top with the broccoli, peas, edamame and halved avocado. Finally give the veg a generous sprinkle of pumpkin and sesame seeds and accompany with the green dressing.