December 5, 2015


It mightn’t look that exciting (due to my impatience of waiting to take a good photo and the lighting is a bit rough thanks to Scotlands lack of much daylight) but this… this tastes amazing. Like a cheeky Chinese/Thai takeaway flavour packed fried rice… But about 100x better. And without any nasty ingredients in it – and it really is like a minimal effort type dish (perhaps you can try it this weekend).


Without any fluffing about here it is:


I can’t think of a name other than: It’s-fricking-amazing-just-try-it-already


Serves 1 (or 4 as a side dish – I was not sharing, I was being greedy).


1 small sweet potato grated

1 medium carrot grated

2 crushed cloves of garlic

2 cups of water

1/4 cup apple cider vinegar

1-2 tsp organic tomato paste/puree (the stuff without nasties added – literally just tomatoes in the ingredients)

1 cup cooked black beans

4 button mushrooms roughly torn/chopped

2 big handfuls of baby spinach


How to:

Cook the sweet potato, carrot, and garlic in a pan with 2 cups of water and 1/4 cup of apple cider vinegar on medium-high heat for 25-30mins (till soft but still holding form and like big rice pieces; add more water if it all evaporates).

Then add the tomato paste, a drizzle more water if needed to stop it sticking, the black beans, mushrooms, and baby spinach and wilt till all mixed and the mushrooms are soft.

Then serve with a drizzle of olive oil, a heaping of fresh cracked black pepper, and a good punch of sea salt – amazing! This serves one massive meal so adjust where needed (or feel free to share- promise you though you wont want to).

Don’t fret if you haven’t got all the ingredients, make do with what you’ve got and use this as a rough guide (I even swap the carrot and sweet potato for pumpkin, leek, and cabbage some times – that’s the first pic to show you how versatile this is to make with what you have on hand). Let me know how you get on below.


Love and Light to you x