Day Thirteen - A new recipe

Saturday, has been pretty uneventful, did a preparation for the weekend shop, funny how I don't even think about the 'treats' I used to always get, especially at weekends, don't even go anywhere near those aisles now, whereas at the start of the 30 days, I had to make myself not go, now the cravings, or in fact a lot of it, isn't cravings, its just habit have gone.

For some reason, once people get to the weekend, everything changes, the majority of people, don't work at the weekend, relax a bit more and enjoy it, which of course is brilliant.

But that is no reason to start making bad nutrition choices, just because your off work, out of that daily routine, stick with the plan, keep that focus, more than likely getting yourself through the weekend, having made good choices, will give you a massive confidence (that you can complete this) boost, make you realise, those things you thought you needed, aren't actually that important.

Tonight I have another recipe for you, to help you keep the variety in your diet and something you can share, maybe help show people, its not all just 'rabbit food' and boring !!

I have adapted this from a recipe in The Vegetarian Cookbook from Earth to Table

As my housemate is vegetarian, I kept it that way, but you could easily add, organic chicken, prawns, mussels etc to suit yourself.

CASHEW NUT PAELLA 

INGREDIENTS


2 Tbsp Olive Oil (I used coconut oil)
1 Red Onion
150 grms Arborio Rice
1tsp Turmeric
1tsp Ground Cumin
1/2 tsp Chilli Powder
3 Garlic Cloves (crushed)
1 Fresh Green Chilli (deseeded and sliced)
1 Green Pepper (deseeded and diced)
1 Red Pepper (deseeded and diced)
85 grms Baby Sweetcorn cobs (Halved lengthways)
2Tbsp Black Stoned Olives
1 Large Tomato (deseeded and diced)
450ml/16fl oz Organic Vegetable Stock
85 grms Unsalted Cashew Nuts
55grms Frozen Peas
2Tbsp Chopped fresh Parsley
Pinch of Cayenne Pepper
Salt and Pepper
Fresh herbs to garnish

INSTRUCTIONS


1. Heat the oil in a large (deep) frying pan
2. Add the onion and cook over a medium heat, stirring constantly, for 2-3 minutes until softened
3. Stir in the rice,turmeric,cumin, chilli powder, garlic, sliced chilli, green and red peppers, corn cobs, olives and tomato and cook over a medium heat, stirring occasionally for 1-2 minutes.
4. Pour in the stock and bring the mixture to the boil. Reduce the heat and cook gently, stirring occasionally for 20 minutes
5. Add the cashew nuts and peas and continue to cook, stirring occasionally, for a further 5 minutes. Season to taste with salt and pepper and add the fresh parsley and a pinch of cayenne pepper. Transfer the paella to warm serving plates, garnish with fresh herbs and serve immediately.

DONE !!

Now if i can make this, unsupervised, anyone can, its delicious and nicely filling, let me know how you get on.

Craig :-)