Hi Hi, I do realise this space hasn’t exactly been very busy recently, I’m still trying to figure out my life around working full time now, but I’m definitely planning to talk more about delicious food on here again as soon as everything settles a little bit.
Now work is kind of exactly why I thought I’d quickly blog today, I thought I’d share with you my current lunch box favourite. It’s super tasty, cheap and fairly quick to make too, and it’s all about my recent obsession of turning vegetables into noodles.
So, don’t ask me why, but carrots just don’t taste as good in any other shape (yes I do realise this makes me sound like a child), so if you want to make this, you’ll need to invest in a julienne peeler. Don’t worry though, it isn’t a very big investment. I have this one, which set me back a whooping 6.40. Pretty good investment though in my opinion. So let’s cut to it. I don’t know how hungry you are, so I’m not going to list quantities, and oh yeah also because I always forget how much and just wing it every time. I still think this is worth talking about though, because I just like it so much and it’s all up to your personal taste anyway.
♣ Peel carrots, trim off the bottom end. (You won’t use the top end either, but it’s better to keep it for now, so you have a grip on the carrot)
♣ Use your shiny new julienne peeler to cut the carrots into noodles. Be careful, it’s very easy to cut yourself with these things. I find it works best, when you pin the carrot down with a fork, and do it on the horizontal. You could also try to get your not as clumsy boyfriend to do it for you. I find the latter works the very best.
♣ Get your quinoa (/bulgur wheat/couscous/ideally a mix of them) on. Make sure you rinse it very very well, you don’t want any of the bitter stuff to stay on. Cook it maybe according to Gwyneth Paltrow (Recipe for example here). The only thing I do slightly different is that instead of salt, I add a little bit of good quality vegetable stock powder and a tiny bit of honey)
♣ Whilst that’s cooking, cook your noodles. To do this, melt a little bit of coconut oil in a frying pan. Then, crush in some peeled garlic and if you fancy it, grate in some fresh (peeled) ginger.
♣ Once you can smell the beautiful aromas, add the carrot noodles. Sprinkle some vegetable stock powder and cayenne pepper on, let them fry for just a little bit, then add a bit of water (not much though), so they’re cooking in veg stock for a couple of minutes (you want them to be slightly softer but still have a crunch). I’d start with fairly little water and add more if they still have too much crunch for you, because you don’t want them to overcook/drain away any of the flavours with the water. Voilà, that’s them done.
♣ Serve with the quinoa/bulgur wheat/coucous/ideally a mix of them and some greek yoghurt to balance out some of the heat you’ll be getting from the cayenne pepper.
♣ Job done. Lunch prepared.