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My go-to recipe that works with pretty much any vegetable 

I treat cooking a little bit like art. Unless it's baking, where I try to stick to the exact measurements, I hardly ever follow any recipes. So, as much as I would love to share more savoury recipes with you, it is not the easiest thing to do because I am quite frankly unable to tell you how much of every single ingredient I put...

Having said that, I have a go-to recipe that I use to prepare pretty much any kind of vegetables we have at home in an easy and yummy way. Plus, it takes very few time and effort (except for a bit of cutting). It works brilliantly with 



Butternut Squash

Green beans




Fresh spinach




Bell pepper

Bok choy

And many more...

I sometimes add some prawns, chicken, tofu or tempeh to the vegetables, and/or some leftover brown rice, quinoa, millet or pasta I previously prepared for the kids’ lunch boxes. Not very glamorous, I know, but I am sure many mums can relate to this.

Ok, so here's the recipe:

First of all, if you don’t already have one at home, I strongly recommend you get a nice big wok. It’s super versatile and perfect for stir frying. I prepare most of my dishes in our wok.

I usually start my go-to vegetable recipe by heating some coconut oil (probably about 2 tbsp), together with some freshly cut garlic and red onion, some turmeric and pepper, sometimes some mild curry as well. 

I then add some finely sliced carrots, beets and okra pieces, a bit of salt and coconut sugar, and other vegetables that require a slightly shorter cooking time (green beans, broccoli, bell pepper and so on). Green leafy vegetables, like kale, spinach and/or bok choy, for example, go in at the end, together with any pre-cooked grains or pasta, and finally some seeds or nut. Pumpkin seeds, cashew nuts and walnuts are all great options to add some extra flavour and crunchiness.

If I decide to add prawns, chicken cubes, tempeh or tofu, they go in at the very beginning, before the vegetables, together with a bit of sweet chilli sauce (for the prawns) or tamari sauce (for the rest).

It’s the easiest recipe ever and so yum! You can use pretty much any vegetable you have in the fridge. 

Just be creative, mix and match and try different combinations. I’ve made a list of ingredients I usually use. You can find it below. Of course, I don't use all of these ingredients at the same time but there is no combination that hasn’t worked for me so far. 

This might not be the usual recipe you see on a blog but it’s a recipe that is as real as it gets. And one that makes eating vegetables so so easy ☺️

Let me know if you have any questions and share your creations with me.

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