Friday, 2 January 2015

Low carb Chinese feast

Well, it's the day after New Years day and if you indulged anything like I did over the festive period you will probably be thinking along the same lines of me...detox! 

Now I had a Nutribullet for Christmas so am planning on trying to think of lots of low carb juices and smoothies to drink over the next month or so but thought I'd share these few recipes which are perfect for a detox as they are made entirely from vegetables, yet taste very naughty and not too dissimilar from the real thing! 

They are best served all together, in the evening, Chinese takeaway style, though of course you can eat them at any time!

I already shared the recipe for the egg fried cauliflower rice here but the other two recipes are completely new and are so so easy!

Let me start with the seaweed. I love seaweed and could eat huge bowls of this stuff but never had any idea that it was so easy to recreate until I bought some pre packaged from Waitrose and looked at the ingredients and realised how few things went into it. 

You will need (serves 2):
  • About three generous handfuls of kale- stalks removed 
  • Rapeseed or olive oil
  • Salt and pepper 
  • Granulated sweetener/sugar
  • Chinese five spice powder  
  • Nutmeg
  • Wash the kale well, shred finely ensure there are no hard stalks left then leave to dry completely- it needs to be completely dry when you cook it. 
  • Heat a wok up on a very high heat
  • Put a very generous amount of oil at the bottom of the wok 
  • Leave to heat up for a minute or so
  • Add the kale and stir so it is all coated with the oil.
  • Add a tablespoon of sweetener and season well 
  • Deep fry the kale for 1-2 minutes, turning it constantly you should feel it becoming very crispy against the spoon
  • Use a slotted spoon to remove it and place onto kitchen roll to drain
  • Sprinkle with the five spice and nutmeg and serve 
The second recipe is barely a recipe as it's so so easy but I thought I'd include it as not everyone makes stirfrys often, particularly from scratch which I prefer so much to buying a prepackaged one. Also, if you include the right things you don't even need to add a sauce which makes it so much lower in calories and carbs. Feel free to substitute any of these ingredients for other things you have in- the ingredients are completely flexible though these ones are all quite low carb (except the carrot which is why I've only used one small one) 

You will need- (Serves 2) 
  • 1/2 a red cabbage- shredded into small pieces 
  • 1 small carrot cut into smallish batons 
  • 1/2 a red pepper- cut into medium sizes chunks 
  • 1/2 a green pepper- as for the red pepper 
  • 1/2 a yellow pepper- as for the red pepper 
  • 2 spring onions cut into batons 
  • A few stems of purple sprouting broccoli 
  • A big handful of spinach 
  • Some mangetout  
  • a large thumb sized piece of ginger- chopped into the smallest pieces you can 
  • a couple of cloves of garlic- grated or chopped v finely 
  • Lemongrass- chopped into very small pieces 
  • 2 tablespoons of tamari
  • 1 lemon 
  • Dried herbs 
  • Coconut oil 
Then to make it, once you have cut all the ingredients as described above it really is easy
  • Put a wok on high heat and allow to heat up for a minute
  • Add a tablespoonful of coconut oil and let it melt- this will be very quick
  • Add the vegetables, garlic, ginger and lemongrass to the pan and cook for about 4-5 minutes until they're all starting to soften
  • Add the tamari  to the pan along with the squeezed lemon and scatter the dried herbs over 
  • Once all the vegetables are all cooked take off the heat, put in a bowl, scatter with sesame seeds and serve and enjoy! 


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