My Kind of Mash-up

This is the kind of meal I make all the time. It’s a combination of the veggies that I chose to buy at the market the previous weekend (I found yellow courgette last week!), along with a grain I will have cooked a big batch of previously, and of course, good old tahini and tamari; they make everything taste better.

I make meals like this because they are filling, quick and delicious. By keeping the meal free from gluten, dairy, and meat, it doesn’t overwork your digestive system. As a day-to-day habit, feeding yourself with foods that your digestion can work well with is really important, otherwise your system will be left with a build up of food particles that have no use and so instead will rot. Meals like this suit me best by ticking all the boxes in terms of flavour, convenience and my number one health priority, digestion.

Ingredients:
1 small Aubergine
1 small Courgette
8 Mushrooms
1 clove Garlic
1/3 c Buckwheat
1 heaped tbsp Tahini
1 small handful Pumpkin Seeds
2 tbsp Coconut Oil
Salt
Tamari

Firstly, cut the aubergine into cubes and cook in the oven with 1 tbsp coconut oil and salt for about 15-20 minutes on 180 degrees. Boil the buckwheat in double the amount of water and reduce to more of a simmer for about 15 minutes. I tend to cook a whole cup at a time and refrigerate the rest so it’s ready to go whenever I need a meal asap! Meanwhile, slice the garlic, mushrooms and courgette. When the aubergine and buckwheat have around 5-10 minutes left, heat the other tablespoon of coconut oil in a frying pan then let the garlic cook for a minute on a low heat before adding the mushrooms and courgette. When the buckwheat has absorbed all the water, take it off the heat, stir in the tahini and add to your plate. Take the aubergine out of the oven and add to the pan with the rest of your veggies. Add the yummy vegetable mix to your buckwheat and top the whole lot with tamari, salt and crunchy pumpkin seeds.

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