999 Nourishment


Here’s a meal for when you are on the go. This is especially for all my ambulance colleagues who are being run off of their feet these days. There is nothing worse than sitting down to enjoy a bit of grub and your pager goes off. Straight out the door to respond to the emergency at hand. Only to be greeted at the door of the house by the patient with their suitcases packed and walking passed three parked cars in the drive way. For days like these this meal is the perfect antidote. It doesn’t take long to prepare and keeps you feeling fuller for longer. Making you less likely to snack on the bad stuff. I got a bit of stick for posting two desserts in January when people are trying to diet. Hopefully this makes amends.


1 small carrot
1/2 orange pepper
3 inches of cucumber
Handful of sugar snap peas
1/2 cup of cooked rice
1/2 avocado
Handful of cherry tomatoes
Mixed green leaves
Fresh parsley,coriander and basil


1tbs peanut butter
1tbs honey
Juice of one lime
1tbs of tamarind ( or brown sauce )
1 knob ginger grated
2 cloves garlic grated
2 tbs of grape seed oil

The Make:

Boil rice and let it cool. Chop carrots into matchsticks. Slice cucumber, peas,avocado and tomatoes. I topped our salad with a tea stained egg. You can do this by boiling a pot of water with your favourite tea bag in it. Gently crack the outside of your egg with the back of a spoon. Making sure not to crack the egg completely. Shake egg gently, this ensures a well centred yolk. Insert egg into boiling tea for exactly 7 minutes for the perfect boiled egg. Under running cold water peel egg.
Whisk all of the dressing ingredients in a bowl until smooth. You can now start to build your dish. I chose a glass jar as you can see all the treats inside and it looks pretty cool too. You can use whatever vessel you have to hand. Start by pouring the dressing in first. Now add the hard vegetables that are less likely to wilt like the carrot, peas and pepper. Now layer in the rice. Followed by the cucumber, tomato, mixed leaves and herbs. Finished off with the egg. When it comes to devouring this dish simply turn the sealed jar upside down so all the dressing can work its way through.

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