Ingredients:

One whole broccoli – Cut into small bite size pieces

1 pack baby mushrooms - Cut into small bite size pieces if necessary)

4 carrots grated – Grated

1 red onion – Chop into tiny pieces

2 teeth of garlic – Crushed

Olive oil – Couple of tables spoons

Capers – A few tables spoons

Black and green olives – Chopped

Asparagus – Chopped

Butter beans – One tin

Salt – Teaspoo

Basmati rice

Start cooking the rice
Steam broccoli and mushrooms separately
Chop the red onions and fry in a wok along with the garlic
After a few minutes add the butter beans, steamed vegetables (broccoli, asparagus and mushrooms) and grated carrot
Cook and fold through for a few minutes
Finally add the capers and olives and some salt
Serve with rice

Makes 3-4 serves.

This is becoming the favourite dish  of the year. Already we’ve had it at least once a week for last three. I am sure you are going to love this.

Main Ingredients:

Vietnamese Rice Noodle               200g

Hijaki Seaweed                                     50g

Broccoli                                                     500g

Fine Asparagus Tips                          110g

First soak seaweed. This will need around 15-20mins (read the packet as the type/thickness will determine time)

Then cook Gluten free Rice Noodle – usually only takes around 5-8 minutes.

While that is cooking:

Chop up broccoli and asparagus into very small pieces.

Put broccoli and asparagus and Butter beans into a saucepan. Squirt a good amount into the saucepan/wok ( If on the diet use Liquid Amino or else soy sauce) and start to warm up the pan.. keep on low heat.. do not cook. Just warm.  Add more soy sauce/Liquid amino.

While the wok is warming up.. drain and rinse off the noodles and add to the wok.. and fold in.  I like to chop the noodles on  a board first before adding to the pan.. but that’s up to you.

Seaweed:

Once limp then drain off.

Sauce:

Sesame oil                             3 table spoons

Olive oil                                   2 tablespoons

Garlic                                        3 cloves crushed

Ginger                                      Crushed tablespoon

Red wine vinegar               2 tablespoons

Mix the sauce ingredients in a bowl and add the drained seaweed. Fold through noodles etc and serve.