Main Course | Simple, Easy Meal idea.

Simple, Easy Meal idea.（中英文食譜 / 中文下拉）

An important discussion point of Traditional Chinese Medicine is the Ying and Yang, this discussion also relates to the food we eat.

Our food can be a number of different things- from Cold, Hot, Wet, Warm etc. Take rice for example. Although it doesn’t look or feel it, rice hold a lot of water and is wet, which is logical if you’ve ever been to or seen a rice field, they’re very, very wet.

Due to this- Chinese doctors warn us that too much rice, could lead to problems and pains with our spleen.

I try my best to avoid Manufactured and Processed foods. I know rice is a very healthy nutritious and natural option for our bodies, so I really wanted to find a way around this rice problem.

After some research, I found a traditional way to make healthy rice, which is also very easy, just using a small saucepan and a rice cooker, I am able to reproduce this traditional method.

As well as the rice, I took whatever vegetables I had in my kitchen to mix with the rice alongside some eggplant in a separate saucepan. And thats it. Healthy easy to digest meals done quick and easy!

Ingredients:

1 cup of Brown rice (or any rice)
3 cups of Water1 Tb spoon Coconut Oil (add or remove as you wish)
Any vegetables that you may have in your house (mushrooms work very well too! )
1 Eggplant (if you’re using the long eggplant, use 2) Boiling water

2 Tb Spoon Oil
1 Tb Spoon Soy Sauce
2 Tb Spoon Rice Wine
2 cloves of Garlic- Chopped
1 Chilli- Cut

Method: Firstly, Wash the rice thoroughly, and then add water to a pan over a large flame and bring to boil. Switch to a medium heat and leave for 15 minutes, turn off and drain. Place the rice in a Rice Cooker, add some coconut oil and vegetables, after this process has finished, feel free to add salt and pepper- then stir and serve.

Next, combine all ingredients for the sauce without the hot water in a small bowl. Cut the eggplant into slices and add to a new saucepan, Add the sauce mixture over a small/ medium heat, cooking for 15 minutes with a lid. Once the eggplant looks dry (absorbing all the sauce mixture) serve.

簡單、清爽的一餐。

久聞稻米濕氣重，米飯吃多傷脾，盡量不吃加工品的我，一定要找一路來解，於是我找到了「飯水分離」這本書所推薦的濾蒸飯方式煮飯，此法類似古代炊飯，但我用鑄鐵牛奶鍋和飯鍋來做，效果一樣；我在飯鍋內隨手加了家裡現有的蔬菜，再煨一鍋簡單易做的燒茄子，清爽又好消化的午餐就這樣解決了。

糙米 一杯（任何米都可以）
水 三杯（有網友分享一杯米對七杯水）
小型鍋 一只

椰子油 一湯匙（可多也可省略）
蔬菜、菇菇隨喜（可省略）

圓茄子 一顆（長茄子二條）
熱水 500cc（依茄子多寡調整）
橄欖油 兩湯匙
醬油 一湯匙
米酒 兩湯匙
蒜頭 兩顆（拍碎）
辣椒 一條（切碎）
含蓋小型鍋一只

將米洗好後，加水放入小型鍋中用大火煮滾後，用中火再煮十五分後熄火濾掉鍋內的水。將米放入飯鍋，加入椰子油以及蔬菜，煮到電鍋跳起後，可加入少許鹽和胡椒，攪拌後即可起鍋擺盤。

將所有調味料和辛香料與熱水攪拌均勻。將茄子切塊放入鍋中，並倒入攪拌好的調味，蓋鍋用中小煮十五分鐘，確認醬料收乾後起鍋。