Now looking at this beautiful bowl would you know that it was all the leftovers from my fridge? (Don’t say yes!)
So this is my key to healthy eating, always have delicious things ready in the fridge so when time is short, or you’re a little tired, assembly is all you need to do.
I absolutely love tempeh, for those of you who haven’t tried it, it’s a vegetarian/vegan protein source made from whole fermented soya beans (edamame). More distinct in flavour than tofu it also has the added benefit of being probiotic and thus supporting our digestive and immune systems, among other things. When steamed and then crisped up in the oven it is just totally divine.
Another of my absolute mainstays is kimchi which I use as the seasoning for this dish. Rich again in probiotic bacteria it is also the only food to contain a specific strain Lactobacillus sakei which is also found in the sinuses, so if you’re a serial stuffy-noser then absolutely make friends with kimchi, you’ll be amazed at the difference it makes!
Of course no meal would be complete without greens so I’ve got some lovely iron rich organic spinach too, with orange slices to increase the absorption of this vital mineral, and my current obsession, oregano roasted green beans which are just indescribably delicious!
All of these things can be done in large batches, (I tend to triple the quantities of the veg) packed up, and kept in the fridge so when hunger calls all you do is pop them on a lined tray for 10-15 minutes in a hot oven, add the fresh bits and you’re ready to go! 😀