Healthy Recovery Risotto
Having recently returned from a festival where you really have no choice but to play hard, right? I can safely say the delightful days of the one day hangover have long gone. Oh no, it’s now 3 days later and my poor little soul is still crying out for love. So my goal for the next week? Recovery.
Of course we all know that familiar feeling; low, tired and an appetite that just will not be satisfied. The clean-eating, body loving you now morphed into a blurry eyed sloth with one thing on its mind… takeaway. Not that there’s anything wrong with the odd takeaway now and again of course, but in the midst of your body & mind going through an intense healing process? Mmm, probably not the best time.
I mean look at it like this, in the days proceeding an alcohol fuelled time your body will be deficient of several crucial minerals, vitamins and enzymes. Including Vitamin B, Vitamin C, Magnesium, antioxidants and water. A lack of all this is what causes those dreaded ‘hangover’ symptoms to rear their ugly head; anxiety, fatigue, low mood, confusion, sensitivity (the list goes on).
In response and in need of some quick, fast, comforting, we reach for food that is full of sugar, salt and all things that deplete us further….Pretty stupid right? But greens and beans just doesn’t hold the appeal I know. So, with that mind I went about creating the perfect answer; something quick yet delicious, satisfying yet nutritious.
This recipe is full of, you got it, all those important things that are wonderful bodies are crying out for; antioxidants, magnesium and vitamins. Plus it’s surprisingly easy, meaning we can plonk our little bottoms right back on that sofa with minimal time lost.
- 200g of risotto rice
- 240g of baby spinach
- 100g of pine nuts
- 1 handful of fresh basil
- 2 tbsp olive oil
- 500ml of vegetable stock
- 1 clove of garlic- minced
- 100-150g smoked salmon
- 2 handfuls of peas
- 1 onion
- 2 tbsp of coconut oil
- Heat coconut oil in pan and fry onion and garlic for a few minutes, until onions start to soften
- Add the rice to the pan and mix. Cook for another minute
- Gradually ladle in the stock, stirring and mixing all the time
- Once the stock has been absorbed and the sauce is thickening, add the next ladle and continue this process
- When half way through adding the stock, add in the peas. Then continue with the gradual adding of the stock.
- Whilst waiting for rice to cook, put spinach, basil, and most of the pine nuts in a processor with the olive oil. Blitz until smooth.
- Once rice is cooked add the green pesto sauce mix to the rice.
- Cut the smoked salmon in to strips and add to rice and sauce.
- Serve immediately, scattering the remaining pine nuts over the top.
Note - for a vegetarian version try swapping salmon for sweet potato.
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