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Visions of kale (Bulimia, mindful eating & a power packed kale and tofu stir fry recipe you’ll keep coming back to)

 

I have visions of kale. 

Mountains and mountains of half-cooked curly kale, featuring prominently, with all other ingredients taking on a supporting role.

My weekly food daydreaming helps me to plan ahead, save money and eat responsibly to support my health, combat my fibromyalgia symptoms and help me on my way back to my healthier weight range. It’s also been key in helping me to improve my relationship with food too.

Years ago, when my depression was at its worst, I developed bulimia. It was a very difficult time – I was struggling with walking again, my pain levels were high and my then GP refused to change my pain meds from the infamous Pregabalin, which caused me to gain over 20kg in weight. My low self confidence took a blow. I started  binging primarily on junk food to feel better, which exacerbated my fibromyalgia symptoms and didn’t help my mental health either.

I still struggle at times but a huge part of getting better has been preparing my meals with love and care (mindful cooking), connecting what I eat with what my body will benefit from, and mindful eating. Click To Tweet And because I put so much effort into my meals I want to eat mindfully – chew properly, take in the flavours… The knock on effects have been incredible – aside from my pain and overall wellbeing, it’s also helped my gastritis and anxiety.

This week, I was looking for a dish with lots of protein (to keep me filled and off too many mince pies), vitamins to give my immune system a kick (I’ve been sleep deprived for a week) and something healthy to balance out the Christmas dinners this week.

Enter kale!

A leafy veg packed with protein, fiber (great for IBS), vitamins A,C and K, omega-3 fats and nutrients. I thought it would be odd if I whipped out a bowl of just kale for lunch, so I've put this in a stir fry with tofu and leeks but kale holds… Click To Tweet
Print Recipe
Kale and tofu stiryfry
A flavourful, vitamin packed stir fry with kale, kale and more kale. There's also tofu, leeks, plenty of ginger and eggs.
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
  • 200g Curly kale £2.00
  • 280 Tofoo tofu £2.00
  • 1 leek £1.00 (Pk of 2)
  • 4 optional large free range eggs £1.25 (Pk of 6)
  • 3-4 tbsp Chopped fresh ginger Use generous finger sized piece (or as desired)
  • 1 Small onion
  • 4 tbsp Chopped coriander £0.70
  • 1 tbsp freshly squeezed lemon
  • 1 tbsp Dark soy sauce
  • 1-2 tbsp Oyster sauce
  • 2 tbsp Home made hot sauce (optional)
  • 3 tbsp olive oil (for sautéing)
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
  • 200g Curly kale £2.00
  • 280 Tofoo tofu £2.00
  • 1 leek £1.00 (Pk of 2)
  • 4 optional large free range eggs £1.25 (Pk of 6)
  • 3-4 tbsp Chopped fresh ginger Use generous finger sized piece (or as desired)
  • 1 Small onion
  • 4 tbsp Chopped coriander £0.70
  • 1 tbsp freshly squeezed lemon
  • 1 tbsp Dark soy sauce
  • 1-2 tbsp Oyster sauce
  • 2 tbsp Home made hot sauce (optional)
  • 3 tbsp olive oil (for sautéing)
Instructions
  1. Wash kale and set aside Chop tofu in bite sized pieces. I recommend the Tofoo brand because it's by far the best I've used. No heavy pressing the tofu to get the water out. Tofoo comes ready to cook and takes in the flavours well. Chop the ginger, onions and coriander. Set aside. Add squeezed lemon juice to eggs and mix. Set aside
  2. Heat olive oil in wok. Throw in onions, ginger and leeks and cover on medium heat for 1 minute.
  3. Push onions, ginger and leeks to one side of the wok, and add the eggs. Cover wok until eggs cook through.
  4. Add tofu and soy sauces, oyster sauce, hot sauce, coriander and stir well. You don't need to add salt as there is already in these sauces, so best to wait until the flavours set in before you go adding in salt.
  5. Add kale to wok and cover for 45 seconds. Give a quick stir to get everything mixed up and all the juices in between the kale.
  6. Remove from heat

 

potofcallaloo
Alisha Nurse is a curry-loving writer & comms professional who holds a Master of Arts Degree in Journalism (International) from the University of Westminster, London. Get in touch with any feedback or questions via the contact form in the 'About' section.

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