Stir Fried Summer Vegetables with Wholegrain Rice mixed with Toasted Cashews

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This is yummy, easy to make, doesn’t contain any expensive or complicated ingredients and is really good for you! I’ve recently been making a concerted effort to get more fruit and veg into my diet as I’ve been feeling run down and unwell recently, after eating this I felt really energised and lifted. The cashews add a good source of protein, the rice makes this a filling dish and the sweet citrusy sauce makes this a delicious way to get your veggies in. Stir frying is a great way of cooking your vegetables as it results in a smaller loss of vitamins compared with other cooking methods. This recipe is from Carol Vorderman’s Summer Detox book and is wheat free, dairy free, preservative and nasty ingredient free and suitable for those following a detox and vegans.

Serves 4


  • 1 tablespoons rapeseed oil
  • 85g trimmed baby carrots
  • 85g trimmed thin green beans
  • 85g asparagus spears cut into 5cm lengths
  • bean sprouts
  • 2 cloves of chopped garlic
  • 85g trimmed mangetout
  • 2 sliced courgettes
  • 2 tablespoons orange juice
  • 2 tablespoons light soy sauce
  • 2 teaspoons honey
  • 1/2 teaspoon grated orange zest
  • 60g toasted cashews

Heat the oil in a nonstick wok, add the carrots, green beans and asparagus and stir fry for 2 minutes. Add the garlic, mangetout, courgettes, orange juice, soy sauce and honey and stir fry for a further 2 minutes.

Add the bean sprouts and orange zest and continue to stir fry for another minute. Stir in the cashews and serve with brown rice.

Carol Vorderman’s Detox

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