I have been on a bit of an emotional roller coaster this week,  and I have comforted myself with too much food, booze and coffee.     I have eaten so much that I have been almost unable to lie on my front, my usual sleeping position,  due my acquisition of a food stuffed, pot belly.  Booze and caffeine consumption have both further contributed to fitful sleep.  It is only Thursday and tomorrow I have a ticket for the Whisky Show.   I guess that there is no rest for a food blogger’s digestive system, so tonight I have tried to give my gut  a night off with a large bowl of greens.

Simply stir fried a heap of shredded greens with garlic, tamari and crunchy peanut butter.   Quick, simple, delicious and satisfying my craving for something healthy.   I used a mix of cabbage, pak choi, brussel sprouts & broccoli.   Most vegetables would work well, aim for a variety of textures and flavours.  cauliflower, kale, spinach, mange tout, green beans and bean sprouts would all be delicious.

To make a more substantial dish add a handful of noodles.

This is another contribution to my series of easy, economical and healthy recipes of what to do with the contents of the co-op “boxes” for the Food Co-ops and Buying Groups project run by Sustain – also part of the Making Local Food Work programme funded by the Big Lottery.

Stir Fried Greens with Satay & Tamari Sauce (serves 2)

Time taken: 10 minutes

Ingredients
2 cloves finely chopped garlic
Glug sunflower oil
Drizzle of sesame oil
About 6 handfuls of finely shredded green vegetables
1 tbs Tamari or soy sauce
1 espresso cup water
1 heaped tbs peanut butter

Method

Put the greens into a sieve and pour a kettle of boiling water over them.

Glug the oil into a large frying pan or wok and heat, add the garlic and stir until aromatic.   Add the greens and stir fry for a couple of minutes.

Chuck over the water and the tamari and allow to steam for a while.  Stir through the peanut butter.

Serve with a sprinkling of chilli flake if desired.

Sometimes the most simple dishes can be the most delicious.   This simple pasta contains only 4 ingredients which come together to make a delicious whole.    It is also fantastic cold, but I think that I would use broccoli in place of the pak choy. ( Whilst writing this up I discovered that pak choy and bok choi are different names for the same thing it is also know as Peking cabbage).

I have been putting soy sauce with my pasta for years; as a child I remember that my mother would make risotto with long grain rice*, which she would serve with  grated cheddar cheese and soy sauce.      Even now if I make an underwhelming risotto my first instinct is to reach for the soy sauce or tamari.

The spelt pasta, soy sauce and olive oil used were all review samples from Clearsping  given to me at the Allergy and Gluten Free show.    I love the semi whole spelt pasta, it has a subtle nutty flavour and because it is made using traditional bronze moulds has a rough texture that the sauce clings to.  I tried some cold at the show and it would be great in salads and for packed lunches.   The tamari is wheat free and double strength and intensely delicious.     The extra virgin olive oil was also delicious, fruity and peppery without being too strong.   All Clearspring  products are vegan and  GMO free and the majority are fully organic.   The company has a commitment to ethical trade and supports sustainable farming practices that help local communities.

I am sending this to  for this Friday’s Presto Pasta Night hosted by The Sweet Kitchen unbelievably this week it is PPN number 168!

* Risotto rice was not to be found easily or cheaply in the UK in the 1970s.  I also remember that one of my Uncles and Aunts used to go to Paxos every year bringing back cans of olive oil which were given as Christmas presents, the contents of which we carefully rationed to last the entire year.   I can still picture the golden can printed in green, black and white with its precious contents within.   Similarly to the risotto rice, olive oil was not readily available and most likely to be found in a pharmacy.

Asian Pasta with Pak Choy (serves 2)

Pasta for 2 – I use about 3oz / 75 g each
Good glug olive oil
Good glug soy sauce or tamari
1 head pak choy

Start cooking the pasta.   Whilst it is boiling roughly chop the pak choy and place in a sieve.    Pour a kettle of boiling water over it to wilt it.    When pasta is done, drain and return to the pan with the pak choy and olive oil.   Add the soy sauce / tamari to taste.   I sprinkled some chilli flake on mine.

Thanks to Clearspring for the free product samples used in this recipe.