This meal is great cold, as a portable take-to-work salad. You can add fish to bulk out the proportions.
A super easy, 20 min veg meal.
This recipe was originally created for Brenda Janschek.
serves 4 people -- 20 mins prep + cook time
What you will need knife, grater (or food processor), measuring cups and spoons, juicer, medium pan.
1 tbsn olive oil
2 garlic cloves - finely chopped
1 whole cauliflower, florets processed or hand grated to make ‘rice’
3 tbsp butter
3 sprigs of mint, leaves roughly chopped
3 sprigs spring onion, roughly chopped
3/4 cup of fresh or frozen green peas
1 lemon small – juiced and zested
3 tbsp parmesan, finely grated
Freshly ground black pepper
Himalayan Pink Salt
Heat oil in a medium pan over a medium heat add garlic and stir for 30 seconds.
Add the cauliflower rice and peas to the pan and stir fry for a few minutes until hot and fragrant. Add a little water if needed.
Stir through butter, spring onion, mint, lemon juice, parmesan, salt and pepper to taste for a further 30 seconds before turning off the heat.
Serve risotto on it’s own or with steamed white fish or tinned sustainable fish. Top with a little extra parmesan cheeses and lemon zest and a splash of olive oil, garnish with mint.
OPTIONAL, ADD FISH
Tinned mackerel or white fish. To prepare white fish, lay fish in alfoil. Top with lemon juice, a splash of olive oil or knob of butter and finely chopped parsley, salt and pepper - close foil around fish and steam the fish in the oven for 8-10 mins or until cooked through.
Serve fish alongside risotto.
I love this interview I did on the Healthspace podcast as it provides a great outline for what intuitive eating is and how using internal body cues of hunger, fullness and satisfaction to guide your eating (instead of diets) rebuilds body wisdom and trust.
Client: I've noticed a pattern where I will binge eat, sleep it off or numb by watching TV, social media, etc for the day. It sounds so simple in theory to journal, or get fresh air but in reality, my default is to just reach for the ice cream and sit in front of the TV. How do you go about dealing with hard emotions without self-sabotaging the process?
Most people I meet assume a health coach helps people lose weight and get healthy with meal plans or new diet.
But in reality, most of my clients are already health-conscious, they’re not afraid of a chia seed pudding, and they probably switched to almond mylk years ago. What they struggle with is their relationship with food and body.
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