Three fantastic ways to consume vegetables today and no naughties so this was a good eating day.  No walking or other exercise unfortunately as my day light leisure time was spent cooking and most of the day I was working.

I began with a juice to try to restore some health to my body after that extraordinary dessert yesterday. I like juices and they make me want to continue eating and drinking highly nutritous food. An excellent start to the day. Mid morning I snacked on a juicy nectarine. At lunch time I really wanted rice with some stir fried vegetables.  I cooked up a large pot of rice and flavoured the rice with turmeric and za’tar while it cooked. I stir fried onions, red pepper, broccoli, beansprouts and mushrooms, served with half an avocado, coriander, sprouted beans and seeds and a large spoonful of lime pepper jelly. Very healthy. Very tasty. For dinner I wanted a Thai style vegetable curry and heaving searched my recipe books and failing, I found a Jamie Oliver recipe on-line.  You can see the original recipe here.  I have written up how I made it.

Thai Green Vegetable Curry

Serves 4 with rice or 3 without

Ingredients

• 1 butternut squash
• 1 red and 1 green pepper
• Kernels from 2 corn cobs
• ½ a fresh red chilli
• 1 tablespoon groundnut oil
• 1 tablespoon sesame oil
• 200ml coconut milk
• 200ml chicken stock
• Runner beans
• 1 lime

for the green curry paste

• 3 spring onions
• 1 fresh green chilli
• 2 cloves of garlic
• 3cm fresh ginger
• a small bunch of fresh coriander
• 1 heaped tbsp fresh chervil
• 3 sprigs of fresh lemon verbena
• ½ teaspoon coriander seeds
• 4 dried lime leaves
• 1 tablespoon soy sauce
• ½ tablespoon fish sauce

Method

Preheat the oven to 190ºC/375ºF/gas 5
• Halve the butternut squash, then scoop out the seeds with a spoon and discard
• Remove the peel and chop the squash into 3cm chunks

• Halve and deseed the peppers and cut in to 1/8ths
• Add the squash and peppers to the roasting tray, drizzle with oil and season
• Roast in the oven for half an hour and then set aside
• If using runner beans, slice and boil or steam for 3 – 4 minutes.  Set aside
• Chop the spring onions roughly and add to the food processor with chilli, garlic, ginger and herbs
• Blitz until smooth Grind the coriander seeds and lime leaves and add to the food processor with the soy sauce and fish sauce and blend together. Heat the groundnut and sesame oils in a deep wok
• Add the sweetcorn and green beans and fry for a couple of minutes
• Add the green curry sauce, coconut milk and stock and bring to a simmer
• Taste and adjust seasoning if required
• Add the vegetables, warm through and serve
  I ate mine as it was but it also goes well over rice.  It was absolutely delicious and we all loved it.  I added some dried chilli and sweet chilli sauce to mine.  I could eat this again!

So there you have it, vegetables, three different ways.  They were all good and I really enjoyed consuming so many vegetables today.