The Flexitarian Foodie is a collection of proudly South African, budget-approved, family-friendly recipes that show how achievable it is to eat delicious real food and live consciously and mindfully, no matter the situation. With just a few tweaks, even the most carnivorous amongst us can be convinced that eating more veggies and less meat is attainable and enjoyable. Eating and living an eco-friendly lifestyle doesn’t have to be a complicated, expensive, big-life change – in fact, with just a few simple changes it can be accessible to everyone wanting to improve their health and the health of our planet.
Garlic lettuce stir-fry
“Yup, you read right. Lettuce? In a stir-fry? Why not? We’re so used to spinach, kale, Chinese cabbage being cooked, so why not lettuce? This is a great recipe to use up sad limp leftover lettuce, because once it’s cooked you won’t be able to tell it was once a forgotten iceberg wedge lurking at the bottom of the crisper drawer. Try to get your hands on some really good quality wood-smoked bacon that ideally doesn’t have any of the nasties usually found in conventional shop-bought bacon.”
Serves: 4
Olive oil
Butter
1 cup finely sliced mushrooms
1/ 2 cup chopped outdoor-reared bacon
1 clove garlic, minced
1 tablespoon tamari or good quality soy sauce
1/ 4 cup chicken bone broth stock
1/ 4 cup fresh cream
3 cups finely sliced lettuce
In a frying pan or wok heat up some olive oil and butter and fry the mushrooms and bacon until browned.
Add the garlic and tamari or soy sauce and fry for a couple more minutes before adding the stock and cream.
Simmer until it starts to reduce and thicken.
Add the lettuce, stirring to coat, and cook until the lettuce just begins to wilt and become soft.
Recipe taken from The Flexitarian Foodie by Jax Moorcroft, out now.
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