110 – 175g brown short-grain rice
1 tbsp coconut oil
2 stalks of celery, sliced lengthways
2 carrots, sliced lengthways
2 cloves of garlic, crushed
1 bunch of spring onions, sliced lengthways
1 tsp of chopped ginger
2 tsp tamari sauce
1 small head of broccoli, cut into florets
50g cashews
To garnish: toasted nori seaweed
Cook the rice whilst heating oil in a wok.
Saute celery and carrots. Add garlic, spring onions, ginger and garlic. Cook for 2 minutes.
Add tamari, broccoli and cashews. Garnish with nori.
Serve with green beans or a cucumber salad.
1 tbsp coconut oil
2 stalks of celery, sliced lengthways
2 carrots, sliced lengthways
2 cloves of garlic, crushed
1 bunch of spring onions, sliced lengthways
1 tsp of chopped ginger
2 tsp tamari sauce
1 small head of broccoli, cut into florets
50g cashews
To garnish: toasted nori seaweed
Cook the rice whilst heating oil in a wok.
Saute celery and carrots. Add garlic, spring onions, ginger and garlic. Cook for 2 minutes.
Add tamari, broccoli and cashews. Garnish with nori.
Serve with green beans or a cucumber salad.
