I’ve found that the majority of FlavourSmash meals have the vegetables presented as a stir-fry. Get a wok an get to know it. Making stir-fries is easy and has several benefits.

1. Quick, within 5 minutes you can have chopped up and cooked enough vegetables for two people.
2. It allows so much diversity, with a well stocked cupboard of some of the flavours I’ve mentioned can make a staggering range of dishes that are all really distinct.
3. Locked in goodness, the quick cooking style means little or no vitamins and minerals are lost.

The key is to go easy on the fat. A tiny drizzle of olive oil or toasted sesame is all you need. The steam produced by the rest of the ingredients is enough get everything cooked.

Here are 3 of my favourites…

1. Veg: Leeks, Sunblushed Tomatos, and Savoy Cabbage
   Flavours: Garlic, Olive Oil, White Wine Vinegar and Salt
2. Veg: Leeks, Bean Sprouts, and Jalapeño Peppers
   Flavours: Sesame Oil, Black Pepper and Red Wine Vinegar
3. Veg: Curly Kale, Red Peppers and Ginger
   Flavours: Sesame Oil, Thai 7 Spice, Soy and Lime Juice

Having hot lightly cooked vegetables is in itself delicious. Rather than a salad, where eating all those cold leaves can feel like a chore, getting your greens this way is just as good for you, and twice as satisfying to eat.

Top healthy veg to use includes: leeks, curly cale, bean sprouts, radish sprouts, and cabbage. I’ll do a post with a comprehensive list of vegetables to use when I get round to it.

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