Cauliflower is part of the brassica family, compounds of which help our liver to get rid of toxins and regulate hormones. Pineapple is great for inflammation and digestion as it contains bromelain, a natural anti-inflammatory digestive enzyme. This dish takes minutes to make, or make it for dinner the night before and take the leftovers to work.
Whizz up the cauliflower in a food processor and set aside.
Beat the egg with a few dashes of tamari.
Heat the coconut oil in a wok, add the egg, scramble and leave to one side.
Stir fry the spring onion, garlic, chilli, cashews or peanuts and ginger and add the ‘rice’ (3-4 mins).
Add the peas, pak choi, baby corn, pineapple and lime juice, if it sticks, add a splash of water. Then add the egg back in a stir-fry for another couple of minutes.
Serve with a sprinkle of coriander ☺.
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