Hey Everyone, I hope your day has been well.
This meal was completely inspired by the Ovulatory phase of the monthy cycle and I’ve included foods which will support your body during this time. The Ovulation phase is the hot phase of the cycle so eating raw foods is beneficial for your body at this stage. For example, I’ve used ingredients like kale and Brussels Sprouts which have been lightly sautéed but could also be eaten raw. This meal was super tasty, very flavoursome and makes a great light lunch or dinner.
This recipe has a range of flavours from the vegetable stock, turmeric and vegetables but for added flavor you could even season your prawns. I opted for chilli powder, garlic powder, and paprika for a fiery kick. From the final photo, you can see that the quinoa and lentils were slightly over cooked but it didn’t affect the taste at all, with the toasted pumpkin seeds and the sauteed vegetables there was honestly so much texture with each bite.
Recipe: Quinoa and kale salad (serves 1)
30g dried quinoa
20g red lentils
240ml vegetable stock
1/5 tsp turmeric powder
10g pumpkin seeds, toasted
30g kale, shredded
3 Brussels Sprouts, shredded
1/3 spring onion, sliced
- Toast the pumpkin seeds in a dry pan and set aside.
- Slice the spring onion and set aside with the pumpkin seeds.
- Boil the kettle. Use tap water to thoroughly wash the quinoa in a pot. Cook the quinoa according to the packet instructions, adding in the lentils. Once cooked drain off any excess liquid and leave for 10 minutes.
- In the meantime, add a drop of oil to a pan and cook the shredded kale and sprouts for 3-4 minutes. Add the prawns to the pan and cover with the vegetable mix, cooking for a further 3 minutes until the prawns are fully cooked.
- Once everything is cooked, mix together in the pan and serve.
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Recipe inspired by book: In The Flo by Alisa Vitti