Cooking with Genuinely Julie
Food writer and laryngectomy patient Genuinely Julie shares her delicious recipe for
Ginger-Lime Veggie Stir-Fry.
- 2 bell peppers, cut into 1-inch pieces
- 1 medium onion, cut into 1-inch pieces
- 1 cup mushrooms, sliced
- 1 cup broccoli, cut into bite-size pieces
- 3 garlic cloves, diced
- 2-inch piece ginger, peeled and diced
- 1/4 cup raw cashews or peanuts, unsalted
- 2 tbsp olive or coconut oil
- 3 cups cooked vermicelli rice noodles
- Juice of 1 lime (approx. 1 tbsp.)
- Salt and pepper to taste
- 1/4 cup green onion, diced (to garnish, optional)
- 2 tbsp low sodium soy sauce
- 6 tbsp warm water
- 1 tbsp coconut oil, melted
- 1 tsp turbinado (raw) sugar or honey
- 1/2 tsp fresh grated (or dry powdered) ginger
- 1 tsp fresh lime juice
- For sauce: in a glass bowl, melt coconut oil. Then add soy sauce, water, sugar or honey, ginger, and lime juice. Whisk gently to combine. Set aside.
- For stir-fry: Heat oil over medium-high heat; add peppers, onion, mushrooms, and broccoli. Saute for about 5 to 8 minutes or until beginning to soften.
- Meanwhile, cook noodles or rice according to package directions, then set aside.
- Reduce heat to medium and add garlic, ginger, and lime juice. Saute about 5 minutes more, then add nuts. Stir to combine, saute about 3 more minutes.
- Reduce heat to low, and add sauce, stirring to coat and combine, then add noodles stirring to combine. Season with salt and pepper to taste, and simmer for 2 to 3 minutes.
- Garnish with fresh green onion (if desired), serve hot and enjoy!
- Prep time: about 15 minutes. Cook time: approximately 15 minutes. Makes about 4 servings. Can be served over brown rice instead of rice noodles, if desired. Can add a protein, such as shrimp or chicken, if desired. As is, this recipe is gluten and dairy-free, and vegan.
And now, a few words from Genuinely Julie
This recipe is one of my favorites as it includes plenty of healthy veggies, fats, and is both nutritious and delicious! It is quick and easy to make and is one of my go-to meals during the busy weekday evenings. It also keeps well in the fridge sealed in an airtight container for up to 4 days and reheats really well too. I also love this dish because the thin noodles and sauce make it much easier to eat.
Healthy eating is something that is now extremely important to me, but this wasn't always the case. For many years, both before and especially after my cancer diagnosis and treatment, I struggled with severe depression and anxiety.
While I don't believe I ate an especially awful diet, I know that it also wasn't the best diet either. Often I would eat out, or grab pre-packaged convenience "food", and for many years I didn't see a problem with this.
However, it was not until I educated myself about the detrimental effects of eating a highly processed and high-sugar diet that I began to realize that if I wanted to improve my mental and physical health, I needed to change my diet.
I decided to be more careful of what I was eating and to make healthier dietary choices. This took time but as I eventually eliminated the processed and high-sugar items from my diet and shifted toward eating more raw and natural ingredients and cooking fresh meals at home, I saw great improvements in my health.
Amazingly, by making these dietary changes in conjunction with other healthy lifestyle choices, I was able to heal my body and mind over time, and I no longer suffer from depression or anxiety. This is one of the many reasons I seek to educate and encourage others to make careful, informed choices about what they're eating.
From my own experiences and what I've found in the scientific literature, it is clear that diet is central to illness prevention, good health, and optimal well-being.