Courtesy of Fiona Willis

Dale Pinnock, ‘the medicinal chef’ has many healthy recipes and a description of his philosophy and work on his own website here. We were very pleased that he came to live cook some healthy food during our ‘Food. The forgotten Medicine’ conference. Here’s the recipe he has also contributed to the College – a quick and delicious lunch for one.

This is a great warm lunch that doesn’t take long to cook at all, and is rich and hearty. Chinese chilli bean sauce is available in almost every supermarket these days. Serve as it is or with a very small amount of cooked brown rice. Kale is one of the most highly nutritious vegetables available – it contains high levels of vitamin C, B vitamins and manganese. It’s also an excellent source of vegetable fibre and provides useful support to the body’s detoxification capability.

Ingredients

Olive oil, for stir-frying
3 spring onions, cut on the diagonal into
1cm pieces
2 cloves garlic, finely sliced
1 small steak, cut into thin strips
1 handful curly kale
1 handful baby spinach
1 teaspoon runny honey
2 teaspoons soy sauce
2 teaspoons toasted sesame oil
2 teaspoons chilli bean sauce sea salt

Method

1. Heat a little olive oil in a pan, add the spring onions and garlic with a pinch of salt, and sauté until the spring onions begin to soften. Add the beef strips and stir-fry for six minutes
2. Add the greens and stir-fry for three minutes. Add the honey, soy sauce, sesame oil and chilli bean sauce, mix well, and cook for another minute before serving