Chickpea and Wild Rice Stir Fry with Creamy Ginger Sauce

Chickpea and wild rice stir fry

Here's a lesson in parenthood: never assume they won't eat it. 

Even though this is something I teach to others, I still get caught in this way of thinking from time to time. I get an idea of something I want to make and then worry they won't eat it. I have an inner dialogue with myself, debating whether or not I should make it, simply because I don't want to waste food or put the time into something that won't get eaten.

But you know, it's not always about the kids. There. I said it. What about us parents? What about the things we want to eat? What about getting our cravings and needs met? I say this in the most loving way possible, but kids need to know that the world doesn't revolve around them. It's a dangerous balance. I'm still figuring it out. 

Most of what I make is very geared to what I believe my kids will like. But dinner is when I push the boundaries. Am I always successful? Nope. Am I more successful then not? Yup. I have set rules in my house about food, being respectful and letting them know that this kitchen isn't a restaurant. 

My children are privileged... to have fresh food on the table everyday. They need to know this. Understanding this creates empathy, compassion and gratitude. 

I believe as parents we need to model for our children self care. My biggest mode of self care is how I eat. I love food. I love eating food. I want them to witness my joy in eating. And so this means gearing meals to my cravings from time to time. After all, a family is about being a team player.

chickpea and wild rice stir fry

Ok, back to this recipe!

I was craving plants... lots and lots and LOTS of plants. So I listened to my body and followed my inspiration to create this recipe. And of course, I was wary that my kids wouldn't eat this dish, but they did... and they LOVED it. Lessons. Everyday.

Ingredients:

Stir Fry:

  • 2 tbsp coconut oil
  • 1/2 small red cabbage, thinly sliced
  • 3 green onions, sliced
  • 3 large leaves of kale, thinly sliced
  • 3 medium carrots, grated
  • 2 cups cooked wild rice
  • 1 15oz can organic chickpeas, drained and rinsed

Sauce:

  • 1/4 cup nut/seed butter of your choice
  • 1/4 cup tamari
  • 2 tbsp sesame oil
  • 1 in nob fresh or frozen ginger
  • juice of 1/2 lemon
  • 5 garlic cloves
  • 1/4 cup water (or more for desired consistency).

Directions:

  1. In a large frying pan over medium heat, fry cabbage for 10 minutes or until soft.
  2. Add onions, carrots and kale. Stir and cook for another 5 minutes. 
  3. While veggies are cooking, add all the ingredients for the sauce to the blender and blend until smooth and creamy. Set aside.
  4. Add rice and chickpeas to the veggies and stir in. Cook for another 5 minutes.
  5. Pour sauce over top of stir fry mixture and mix together. Cook for another few minutes.
  6. Divide into bowls and top with green onions (only if you want!).
Chickpea and wild rice stir fry

Join me April 21 for a completely wild and nourishing day.


Much love,

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