There are a few extremely difficult days, or rather weeks behind me! Loads of changes to come but I’ll tell you about it later. My survival kit during this period? Running and meditation, running and meditation and then again running and meditation. I also made some wholesome food to keep my energy levels up. Like these yellow zucchinis stuffed with black rice. Even the colors make the days brighter, wouldn’t you say?
Ingredients (serves 2)
- 4 medium round yellow zucchini
- 1 tbs coconut oil
- 1 small onion, peeled and finely chopped
- 2 cloves of garlic, peeled and finely chopped
- 200g black rice
- 1/2 red bell pepper, diced
- A handful of pine nuts
- Himalaya salt, pepper, peperoncino to taste
- Fresh parsley, leaves picked and chopped
- A touch of love
- Cook the rice in the water according instructions.
- Preheat oven to 180°C.
- While the rice is cooking sauté the onion in a large skillet or frying pan on the coconut oil until translucent (alternatively you can use olive oil). Add the garlic, oregano and pepperoncino and sauté for one more minute. Add the chopped bell pepper and pine nuts and cook for a couple of more minutes then add the cooked rice and the parsley. Season with salt and pepper and give it a good stir.
- Wash and dry the zucchinis and using a paring knife cut the zucchini tops off and reserve. Scoop out the zucchini using a sharp-edged spoon or melon baller. Try not to cut through the bottom. Fill the emptied zucchinis with the stuffing. You might have some stuffing left over, reserve and keep it warm. Put the stuffed zucchinis with their hats on in an oven-proof baking dish, spray with some olive oil and grind over salt and pepper. Bake for 30 minutes covered then about 10 more minutes uncovered until the zucchinis are tender but not overcooked. You’d want the shells to be tender, but still hold their shape. Serve with the extra stuffing and a green salad.