Nourishing Stir fried brown rice and vegetables and chunky pineapple Ingredients 3 cloves garlic, crushed 1/2 red onion, finely chopped 50 g finely chopped shiitake mushrooms 1 diced red capsicum 1/2 cup sweet corn kernels 300 g firm organic tofu, grated or chopped 1 x 400 g tin chick peas drained 1 cup cooked organic brown rice 2 tablespoons soy sauce or wheat free tamari 4 tablespoons mirin (rice wine) 1/2 cup chopped pineapple 2 finely sliced spring onions 1/4 cup chopped coriander leaves 2 tablespoons chopped roasted cashew nuts or almonds 2 tablespoons toasted sesame seeds 2 tablespoons pumpkin seeds 2 tablespoons sunflower seeds Instructions Stir fry the garlic, onion and mushrooms in a little water or vegetable stock. Add the capsicum, corn, tofu, chick peas, rice, soy sauce, mirin and pineapple then cook for 1 - 2 minutes until heated through. Fold through the spring onion, coriander, nuts and seeds just before serving and enjoy. NB: Cooked organic chicken can be used in place of the tofu and endaname soy beans, green peas or broad beans can replace the chick peas in this recipe. By Teresa Cutter < the healthy chef © 2006		RECIPES Apple and cinnamon fruit crumble Apple blueberry muffins Banana and blueberry smoothie Banana and blueberry stuffed toast Buckwheat pancakes with banana and blueberries Chicken and Pineapple coleslaw with coconut lime dressing Chicken burgers with macadamia nut and lemon Chocolate cherry brownies Chunky Minestrone Delicious and healthy apple and oatmeal muffins Flourless Chocolate cake Healthy bacon and egg pie Healthy Lunch box salads Home made healthy Oatmeal cookies Japanese Vegetable pancakes Lemon and vanilla yoghurt cake Low carb high protein power pancakes Macrobiotic brown rice salad Nourishing Stir fried brown rice and vegetables and chunky pineapple Organic Banana and blueberry bread Organic Carrot Cake Organic Chicken meatloaf Organic chocolate chip and oatmeal cookies Organic wholemeal pancakes with ricotta and warm cinnamon pears in maple syrup Poached chicken and prawn salad with avocado, mango and sweet chilli sauce Poached chicken with wok tossed snow peas Poached white fish with lemon scented garden herbs and ratitouille Prawn filled Rice Paper Rolls with Chilli dipping sauce Ricotta gnocchi with tomato sauce Seafood and vegetable soup with lime chilli and coriander Soothing lemon grass tea Spinach and ricotta pie Strawberries and cream sponge cake Succotash Summer Berry and red wine trifle Sweet Melon and lime Martini Teresa Cutter's healthy flourless orange and cinnamon fruit cake Teresa Cutter's scrambled eggs Teresa's Red papaya and Green fruit salad The healthy sandwich Tuna Tabouli Vegetable Patties Warm salmon Kedgeree