This absolutely delicious, easy meal was something I whipped up for my fiance yesterday in a few minutes. It was based on, and inspired by 3 things that I found in my fridge when I started pondering what to make to eat. Also, sorry about the quality of these photos! My Blackberry camera isn’t the greatest, but I really wanted to share this recipe with you guys! It’s a great example of how easy you can apply your Beauty Detox/Glowing Lean principles easily into your life…takeout and all!
I had been working on my computer for a while, and when I stopped to take a break I realized how hungry I was. And not in the mood to have to spend a lot of time prepping! I wanted to eat more than just a plain old salad…
These were the 3 things in my fridge that I had laying around, that stood out to me:
- Sliced mushrooms (I love keeping these on hand because they are so easy to work with, especially when you don’t feel like a lot of prep work. They are also high in protein and vitamin D).
- Thai food leftovers- well brown rice leftovers that is. That’s all that was left from the day before! Still, pre-made brown rice… hmm, I can work with that!
- Fresh basil.
I did have a lot of other veggies, and first I made a colorful salad just quickly tossing and throwing what I had on hand together. Sometimes I get those containers of pre-washed wild arugula, for when I don’t feel like breaking down kale. In this salad, I tossed in the wild arugula, microgreens (enzyme bounty), sliced radishes (high in vitamin C and silicon!), purple cabbage (high in vitamins A, C and E, as well as fiber and antioxidants) and baby bell peppers (yep, more vitamin C! Bring it on ).
Again, this only took a few minutes, because I didn’t have to wash and dry/break down the salad base (genius those packages are sometimes!), and making the salad first made me snack on a few veggies, since I was super hungry and wanted to nosh on what was within reach. So the moral is make only good things within thou reach when thou art super starved!
I tossed some fresh lemon juice and nutritional yeast through the salad (simple!) and left the salad to the side.
Next, I started cooking the mushrooms in one of those “green”, non-toxic non-stick ceramic pans I am a huge fan of. No oil needed! Because the ‘shrooms came sliced, again, big time saver. I added some low-sodium tamari (which is gluten-free), a smidge of raw coconut nectar to add a touch of sweetness to my Asian-flared creation, some cayenne pepper, and fresh lemon juice (forgot to add to pic!). Next, i tossed in the brown rice, and stirred for a few minutes, then added the basil last and stirred that for a few minutes.
After the mushrooms were cooked through and everything smelled yummy, I tossed it into the salad and served it right away. If you are really hungry, you can still eat a bunch of the raw salad component first, but be more heavy in your dosage of ‘shrooms and brown rice. And vice versa if not so hungry. Brown rice is gluten-free, digests easily, low in fat and energizing. Add more shrooms for extra protein, if you like.
Give it a try! You never know when your Thai takeout can inspire a delicious, healthy and winter-friendly, warm/raw veggie meal.
- 8oz mushrooms
- 1.5 cup brown rice
- 1 bunch basil
- 1T nutritional yeast
- 1T low-sodium tamari
- About 1.5 T lemon juice
- .5 T raw coconut nectar
- Sprinkle of cayenne (or more if you like it hot!)