The best thing to do always is cook it yourself. I love my food and I love it when it tastes nice. Like many other people, I have little time for cooking, so have had to develop a way of speedy cooking that satisfies my tummy and taste-buds whilst doing me good. So here is a prime example of my favoured chop it up madly style:
1 packet of slim sliced organic loin of pork chops
Open the fridge – what am I going to do with them??
In fridge find:
- Pak Choi
- Carrots
- Red Chard
- Ginger
Decide to do a simple stir fry. So open cupboard and get out
- Chickpea flour (also known as Gram Flour)
- Celtic Sea Salt
- Black Pepper
- Cayenne Pepper
- Ground Coriander seeds
- Coconut Oil
Get out big frying pan. Melt some coconut oil in it. Careful not to let it get too hot.
Get out plate, bung a bit of chickpea flour on it and mix in bit of celtic sea salt, tiny bit of cayenne, black pepper and quite a lot of ground coriander. Coat choplets in this then put them in the frying pan to cook gently.
Get out chopping board, big bowl of water and sharp knife. Vigorous washing of pak choi and chard. Frantic but gentle scrub of carrots. Mad chopping of them all ensues. Realise not got enough carrots, so scrub and chop a couple more. Peel ginger and chop into as small pieces as my patience allows, whilst wishing I had time to grate it. Whilst this is going on, turn chops over.
After about 10 mins the chops are cooked and I put these onto a warm plate. Add a bit more coconut oil to pan and wobble the veggies in the frying pan. Careful stirring ensues trying not to get bits of chard all over top of cooker. Rush off to change and find camera. Realise camera battery flat. More rushing about. Followed by dash to cooker to stir veggies. Only just caught them. They looked a bit dry, so I added a bit more coconut oil, a little celtic sea salt and some hot paprika.
Tah Dah. Dinner photographed with mobile phone, served and eaten in about 35 mins.
Of course this recipe can be adapted – I do something similar with fillets of fish. Stir fry vegetables can be many and various. Gluten free soy sauce could be added – or oyster sauce.
As much of this was organic as I could buy.
With the stir fry I deliberately chose those veg for the colours= white, green (the leaves) red, yellow (ginger) and orange.
Ginger is very good for the digestion.