Middle eastern rice (Hashwe)

I haven't eaten rice in probably 8 months, but due to my dietician telling me I needed more carbs in my life and that she would like me to eat brown rice as part of a low FODMAP lifestyle I have been having it in small amounts this past month.

This is an Arabic rice dish that is accompanied by roasted chicken, a dollop of Greek yoghurt and a green salad dressed with lemon juice, salt and olive oil. But it is just as good all on its own!

Ingredients:

150g minced beef or lamb
1.5 cups brown rice
2.5 cups water
1 Tbsp mixed spice (check to make sure it has no onion powder in it)
1 Tbsp Himalayan pink sea salt
1 Tbsp black pepper
1/2 cup flaked almonds

Directions:

1. In a bowl add in the brown rice, minced meat and all the spices
2. With clean hands combine all the ingredients so the meat is evenly distributed
3. Place the mixture in a pot and add the water. You may wish to add extra salt to the water but I prefer to under-salt than over-salt
4. Once the water boils turn down the heat and simmer for 30 mins or until the rice is cooked
5. In a frying pan add the flaked almonds and allow to cook on high heat until they start browning - watch them carefully you do not want them to burn
6. Serve by placing Arabic rice in a plate and drizzling with a small handful of flaked almonds

Chocolate chia pudding

This is delicious, I adapted it off another recipe I saw but as always made it my own. If you want it to set properly you can leave it overnight. If you just want to enjoy the goodness that same night, leave it in the fridge for 15 mins and then devour it (in a healthy way of course!).

Ingredients:

1 cup Oat milk or Lactose-free milk or Almond milk (for this one I use Oat milk)
1 Tbsp Stevia (I used PureVia)
2 Tbsp cocoa
2 Tbsp chia seeds
1 x vanilla pod

Directions:

1. Place cocoa in a bowl and pour in the cup of milk
2. Whisk until all mixed together
3. Scrape seeds from vanilla pod and place into bowl
4. Add chia seeds and Stevia and whisk mixture again
5. Pour mix into glass cups and place in fridge for a minimum of 15 mins or overnight for firmness
6. Serve

Mansaff (yoghurt stew with chicken) - gluten free

One of my favourite arabic dishes, I grew up with my Aunty and mum making the best versions of this ever and I think I do it justice. It is an authentic Jordanian dish and is usually made with yoghurt balls called jameed but as I don't have access to that I do it my own way and it still tastes pretty darn good.

Ingredients:

1 x tub of Greek style or full fat natural yoghurt
1 tsp turmeric
1 tsp mixed spice
1 tbsp Himalayan pink sea salt 
6 x chicken thighs
6 x chicken drumsticks
1 x free range organic egg
1 x cup quinoa (you can have rice but I prefer this as a healthier alternative)
1 x cup flaked almonds

Directions:

Place chicken thighs and drumsticks in a pot and cover with water. 
Place mixed spice into the pot and stir
Boil the chicken for 15 - 20 mins, making sure not to overcook
In a separate pot boil quinoa with water for 15 mins
Drain most of the water from the pot with the chicken leaving 2 cms of water in the pot
Remove the chicken and place in a plate as you will need to put these back into the pot later
In a blender, place the yoghurt and egg
Fill half the empty tub of yoghurt with water and then place that into the blender as well
Blitz for one minute
Pour the mixture into the pot that has the 2cms water and place on the highest heat
This is crucial, you must stir the yoghurt continuously in a clockwise direction until it comes to a proper boil - this can take up to 15-20 mins
Once boiled, add in the chicken and then lower the heat
Add the turmeric and salt and let all combine for 10 mins
While that is happening you can roast the almonds either in a microwave or in an oven for 5 mins, making sure they don't burn
To serve, place quinoa on a plate, top with sauce and chicken, then top with almonds.

Lamb ribs with beansprout avocado salad

While I have bouts of vegetarianism, it is difficult for me to give up meat. But if you are vegetarian, you can simply have the salad in this dish as it is wholesome and filling.

So this recipe makes one serving. Obviously double if it's for two people.

Ingredients:

3 x lamb ribs (they come in a pack of 6 usually)
100g organic beansprouts
1/2 red pepper (also known as capsicum for the Australians out there)
1 lebanese cucumber
1/2 avocado
1 x handful of chopped fresh coriander
1 x lime
2 Tsp Himalayan Pink Sea Salt
1 Tsp paprika
1 Tsp all spice
2 Tbsp olive oil

Directions:

Lamb ribs

1. Pre-heat the oven at 180 degrees celcius
2. On a tray place the lamb ribs, coat with 1 Tbsp olive oil, 1 Tsp of salt, 1 Tsp all spice, the juice of half a lime and mix around using clean hands (optional: 1/2 tsp chilli flakes) 
3. Place lamb ribs in the oven and cook for 15-20 mins or until browned

Salad

1. Place washed beansprouts in a bowl with the chopped fresh coriander
2. Cut avocado into little squares and place in bowl
3. Do the same for the cucumber and red pepper, squares should be around 1cm thick all around but don't be too worried about precision
4. Add the juice of half a lime, a Tsp of salt and 1 Tbsp of olive oil
5. Mix together and place on flat plate
6. Take out lamb ribs and serve on top of the salad. Enjoy!