This is a brilliant way to get all the veggies you need in one meal.  You can include as much of each as you like.  I use the cabbages and beansprouts as a base and add in whatever else I fancy.

 

RED:                 red peppers, chillies, radish, red onions

ORANGE:         Orange peppers, carrot, squash, sweet potatoes

YELLOW:          Yellow peppers, squash, sweetcorn, baby corn

GREEN:            cabbage, broccoli, asparagus, bok choi, pak choi, kale, courgette, sugar snap peas, green beans.

BLUE/VIOLET: red cabbage, purple sprouting broccoli, beetroot, purple carrots

BROWN:          mushrooms

WHITE:            cauliflower, garlic, ginger, beansprouts, water chestnuts.

 

Noodles.

Use the spiralizer to make noodles from courgettes, squash and or sweet potatoes.

 

 

Stir Fry Sauce

a) Favourite Simple Sauce (for 2): Thumb size piece of ginger chopped, thumb size piece of turmeric, minced, 2 cloves of garlic, minced, 2 TBS of Tamari or Coconut Aminos.

  1. Assemble the veggies you are going to use and slice, dice and chop to make your stir fry.  Add the beansprouts and spiralized noodles and mix it all up.
  2. Add a huge dollop of coconut oil to the pan, heat up and add the veggies, cooking for a few minutes (or more if you like them well done). Add your sauce and mix and coat until heated through and then serve.

 

eat rainbow stir fry recipe