When life gets hectic I’m one of those people who don’t eat… until I get home. Then I eat. I eat like a starved lion, and will make up for those missed meals and more in a 5-10 minute sitting. Grace is not one of my better qualities.
However, recently I’ve gone a bit gym-crazy. Me, sweating it out at 7am before work? No one would have believed it a couple of months ago judging by the trail of crumbs between my desk and the office biscuit stash, which by the way Ted the accountant keeps replenished with a truly magnificent variety. Kudos, Ted.
So with this new ‘appreciating my body’ routine I’ve adopted, it only makes sense to be good to myself in every respect, right? A tub of peanut butter, box of chocolates and last night’s Chinese take-out is probably not the best meal post-gym or generally (unless you’re hungover, of course). So, drawing a little inspiration from the goddess of good otherwise known as Heidi Swanson I can now indulge in my gluttonous, pic’n'mix ways whilst keeping things sweet with my temple – and in record time, too.
That’s one step closer to abs of steel then.
Super Green Rice Bowl
300g cooked whole grain rice
150g kale, destemmed and chopped
2 tbsp olive oil
1 teaspoon chilli flakes
1 garlic clove, minced
2 anchovy fillets, finely chopped
White wine vinegar
A couple of tablespoons dried Japanese sea vegetables and wakame, soaked in warm water for a few minutes
Sauté the garlic, anchovies and chilli flakes in a couple of tablespoons of olive oil until fragrant, then add the kale and a splash of water (to steam) and cook until it’s vibrant in colour and the leaves begin to soften. Stir in the rice and continue to cook on a low heat until hot through. Season with a couple of grinds of pepper.
Meanwhile you’ll need to poach a couple of eggs. Bring a pan of water to a rapid simmer and pour in a glug of white wine vinegar. Crack one egg into a small bowl, and carefully slip it into the water, then do so with the second egg. Cook according to how you prefer your eggs (soft boiled: 2-3 minutes; medium soft: 4-5 minutes; medium: 6-7 minutes). Remove from the water using a slotted spoon or spatula and set aside on some kitchen paper.
Serve the rice in a bowl and top with a dollop of yoghurt, the poached egg, seaweed sprinkled with sesame seeds, garden cress, pumpkin seeds and a dash of sumac. Garnish with lemon zest… and GO.
Recipe adapted from Heidi Swanson’s Kale Rice Bowl