CBD Stir-Fry

Serves 2

Wild rice is packed full of antioxidants, making it great for your skin!

• 150g (5.3oz) wild rice

• 1 tbsp sesame oil

• 250g (9oz) purple sprouting or regular stem broccoli, woody ends removed

• 1 carrot, peeled and ribboned

• ¼ medium red cabbage, finely sliced

• 1 red chilli, chopped and deseeded

• 1 garlic clove, peeled

• 2.5cm (1in) piece of fresh ginger

• 50g (1.7oz) sunflower or pumpkin seeds, to serve

• 2 pipettes CBD

For the satay sauce:

• 100g (3.5oz) almond or peanut butter

• 3 tbsp tamari

• 1 tbsp toasted sesame oil • 1 tbsp lion’s mane mushroom powder (optional)

• Juice of 1 lime

• 1 tbsp fresh red chilli, chopped • 1 tsp vegan honey (optional)

1 ‘Bloom’ the wild rice the day before you want to eat this dish; do this by placing the wild rice in a food processor to ‘score’ it.

2 Place the scored rice into a large bowl or container and cover it generously with water. Make sure the container is big enough for the rice to double its size. Cover the rice with a cloth or loose-fitting lid and leave for 12 hours at room temperature. You will notice the rice blooms quite quickly and you will see it curl and then soften. When the rice is significantly softer and curled it is ready to use. If you are not using it right away, you can drain it from the soaking water and store it in the fridge for up to 5 days.

3 Make the satay sauce by blending all of the ingredients together with 50ml (1.6fl oz) water until smooth. You may need to add a splash more water, so you have a thick but pourable consistency, depending on the thickness of the nut butter.

4 Cook the stir-fry by heating a large griddle pan with the sesame oil and, once hot, adding the vegetables. Sizzle until each one is cooked through; if your broccoli is slightly on the thicker side, add 2 tablespoons of water to the pan to help it steam and cook through. Add the drained bloomed rice and chopped chilli, and grate over the garlic and ginger. Cook for a further minute or two to release the aroma and thoroughly heat the rice.

5 Add a spoonful of satay sauce to the plate, top with a few spoonfuls of the stir-fry and sprinkle with the seeds and the CBD oil.

Recipe from Mind Food: plant-based recipes for positive mental health by Lauren Lovatt (Leaping Hare Press). Images Sara Kiyo Popowa. ©