The best thing about what seems like endless days at home writing assignments and a thesis? Getting to make a proper, cooked lunch everyday.
However, in spite of the temptation to spend hours in the kitchen being somewhat significant, I try to keep pretty self-disciplined about my study timetable. So when it comes to deciding what to make it has to be; a) simple, b) take minimal preparation, c) uses ingredients that are in the house and d) nourishing, so that I am not left feeling sluggish, with energy levels that are all over the place. Oh, and of course it has to be delicious.
This green bowl of goodness ticks all of the boxes and is one of my favourite midday creations. It’s versatile, filling and tastes amazing. The guacamole is my sister’s recipe. And although I don’t think I will ever be able to make it as well as her, it’s still pretty good.
- 300 grams of green vegetables (e.g. Brussel sprouts, spinach, asparagus, broccoli)
- 1tbls toasted pepitas (or other seed or nut of choice - e.g.
- 1/2 avocado
- 1tbls natural yoghurt
- 1 garlic clove, crushed
- 1/8 teaspoon Mexican chilli powder (medium)
- pinch of pink Himalayan sea salt (to taste)
- squeeze of lemon juice (to taste)
- handful of coriander (optional)
- extra squeeze of lemon juice.
- Steam the vegetables for about 10 minutes.
- Mix together ingredients for the guacamole.
- Assemble vegetables, herbs, pepitas and dress with guacamole. Add an extra squeeze of lemon juice over the vegetables and season to taste.
- Adjust the recipe to suit your taste. You may want to omit the garlic or chill powder from the guacamole.