Healthy Lunch Perfect For School And Work
Healthy Cauliflower Tacos
This vegan recipe is the perfect solution for those days when you’re craving a delicious meal but don’t quite have the energy or desire to cook, yet still want to avoid resorting to takeout.
So, whether you’re short on time, motivation, or ingredients, fear not—this recipe has got you covered. Sit back, relax, and savor the goodness. Enjoy!
Gluten-Free Red Rice Salad
“Rice is life”. A statement I hold true to my heart and stomach. One of the very things that piss me off in the wellness industry is the constant ridiculing of Ingredients. Rice is one of them. The pointing of the finger at rice over the past 15 years in this very judgmental industry called the wellness industry has truly had me on the floor in disbelief. If you don’t like rice, don’t eat it. If you feel like crap after eating rice, don’t eat it. Simple. Just like rice.
I will never forget this one situation that happened years ago when I met this wellness warrior. (I have no idea what that means) wellness warrior? Do you? I assume it meant “I am a warrior of wellness”, whatever the hell that means though… Anyhoo. This one person (I will not name) announced on the telly, that rice was “bad” for you and contained numerous isms that could potentially over time, kill you!!! Yes kill you, or make you sick long-term.
I approached the food judgment bench that day and said calmly to this warrior of wellness, “I pretty much grew up on rice in Lae, PNG. White short-grain rice to be exact. And did the entire country that ate rice 3 times a day. And now I live in a country where we have rice with every meal.”
Vegan Larb At Home
Today’s recipe is my attempt at veganising the national dish of Laos – larb. Mind you, I thought it came from the Thai’s, and it is on many menus and street carts around the island. It’s also in Bali. My friend Hayley LOVessssss Larb and has mentioned this very light and tangy salad recipe to me for Years. “Make it chef!” she says…… Ok Mate here you go, LOL. It is a salad of sorts, so you can simply have it inside fresh lettuce leaves or serve it as a big salad on the table, which I personally prefer so I can DIY it myself as I do the dance of adding spoonfuls to my natural cups ́ ‘lettuces”.
It’s delicious, aromatic, herbaceous, and rather filling, so I figured it would make a perfect summer meal, healthy yet satiating. I cooked this one with cauliflower, seasoned it with onion and chillies, tossed it, mixed it with fresh cilantro, tomatoes, and mint, loads of lime, and served it on lettuce leaves. Seasoned with a liberal amount of lime juice and taken up to the next level with plenty of chopped-up fresh herbs. It’s really YUM!
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With love from my kitchen to yours,
Chef Cynthia Louise xx
