I love a retro classic and Chop Suey is actually an American/Chinese dish where the ingredients are all stir fried together and it’s served with rice or noodles on the side. It’s packed with veg, super healthy and has the delicious Asian flavours that I adore. You can use this recipe loosely as a guide and add other veg you might want to use up in the fridge.
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I thought I’d put this on the blog last year and I forgot. It’s my really colourful refreshing Vietnamese inspired salad that is really tasty and healthy and full of fresh veg, herbs and noodles with added hot fried chilli prawns which can be cooked on a bbq and If I want to make a lower carb version I use zero noodles (there are lots of makes…) which have no carbs and are available in most supermarkets, Asian shops and online.
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I made this chow mein low carb and I reckon you really can’t tell at all. I use zero noodles that are available in most supermarkets, Asian stores or online (You can also use standard noodles too if you prefer) it’s really delicious and healthy and packed with flavour. So If you fancy a store cupboard takeout chow mein, I make this recipe with easily available defrosted frozen giant prawns from the supermarket.
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This recipe is brilliant if you fancy a bit of sweet and sour and don’t fancy meat. The tofu goes super crispy and the rich sauce is packed with the flavours of ginger, garlic, chilli and soy. My friend Steve made it with a small tin of pineapple chunks in juice and added a tablespoon of the juice. He said it tasted better than traditional sweet and sour sauce. You can serve it with rice if you prefer, and it’s the perfect vegan homemade takeaway .
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A colourful refreshing salad that is really tasty and healthy and full of fresh veg, herbs and noodles. You can add hot fried prawns to it if you fancy and If I want to make a lower carb version I use zero noodles (there are lots of makes…) which have no carbs and are available in most supermarkets, Asian shops and online.
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This slaw is refreshing and perky and has lots of crunchy veg and creamy avocado. You can serve it on its own or with sashimi or sushi, sushi rice, or a tin of crab, or boiled eggs or roasted salmon.
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This recipe is more of a review, I found it on Epicurious and it’s a recipe for the Busaba Eat Thai squid which is one of their best dishes and everyone loves it so I wanted to try and make it myself. It’s really delicious and what really makes it is the sauce. It’s brilliant with Thai sticky rice and some stir fried pak-choi. The pickled peppercorns are optional if you can’t be arsed, but I love them and made a big batch to use on other recipes, like my curries.
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Chirashi is delicious deconstructed sushi in a bowl. I have made this recipe with black rice because I not only love it, it’s low glycemic and packed with nutrients and flavour. Then I added my favourite things like avocado, edamame beans, pink pickled onions and eggs, and made a dressing that I think works well with those ingredients. I made it for one, but you can make it for two or more.
This is the salad I eat when I am being really healthy. Arame seaweed is really good for you, it’s full of vitamins and antioxidants, it boosts the immune system, is anti-inflammatory and it’s full of iodine which can help regulate your hormones. It’s great for your hair, skin and nails too and can help flush toxins out of your system. I serve this on its own or with tuna sashimi that has been seared quickly on all sides in a pan with a little oil then sliced like sashimi.
A very tasty colourful vegan version of a chirashi sushi bowl, with sweet roasted aubergines and black rice which is low glycemic and tastes delicious… this super healthy bowl is perfect for a vegan dinner or with sashimi if not.
