Another one from the ‘how to use up silverbeet from the garden’ files…

In amongst the current low-carb craze, it’s easy to forget that athletes and active people need carbs to replace energy, as well as protein for strength and muscle-building. Find out more about why athletes need carbs here. This recipe provides both, along with plenty of fresh greens, in a perfect ratio.

For the meatballs:

350 grams chicken or turkey mince

2 tablespoons oyster sauce

1/2 tablespoon soy sauce

1 teaspoon fish sauce

1 teaspoon sweet chilli sauce

1/3 cup fresh coriander leaves and stems, chopped

1/2 cup coconut cream

1 tablespoon self-raising flour

Preheat oven to 180 degrees. Mix all the ingredients together. Scoop teaspoons of mixture into greased mini-muffin pans (you should get about 20), and bake until firm and brown, about 15-20 minutes.

For the rice:

1 cup brown rice and quinoa mix (or plain brown rice)

1 lemon, cut in half

1 star anise

3 cloves

1 cup fresh spinach/silverbeet, finely chopped

salt and pepper

Put the rice and quinoa mix into a saucepan with the 2 lemon halves, the star anise, cloves, and 2 cups of water. Cook according to packet instructions. When cooked through and fluffy, remove the extras, add the spinach and stir through. Leave the lid on for a couple of minutes to allow the spinach to wilt. Season to taste with salt and pepper, and squeeze the extra lemon juice from the cooked lemon through.

Serve with a big green salad and some extra sweet chilli sauce for dipping.