This week I’m aiming to run a decent 60km and so I decided to pump up my carb intake just slightly.

I usually find I get hungry and quite head-achy when I don’t eat properly at lunchtime. So instead of my once a week salad at lunchtime, I decided to make this. The spinach and kale was amazing because I added yogurt to it and that was my protein. 1 cup of yogurt is the correct portion of protein for my body weight. I weigh 64 kg’s.

Anyway, my ‘rice’ is Sorghum. You will often find Sorghum meal in the health stores, but this is the whole grain. Raw, unedited and wholesome. If you’re lucky enough to come across it, it’s very cheap. Buy it and boil it, store it in tiny freezer bags and whip it out whenever you feel like it. You won’t regret it.

Did you know: Sorghum is actually a grass but it’s touted as an ancient grain and a superfood in 2020. It’s the fifth most commonly grown grain in the world. You can make beer from sorghum and the silver bullet - it’s gluten-free. Pick n Pay now sells ‘popped Sorghum’ next to Nik Naks in the chips isle. This grain is particularly high in complex carbohydrates, rich in fiber and can control blood sugar levels because it digests slower than other carbs raising the blood sugar levels gradually.

Ingredients

1/4 cup boiled Sorghum

1 cup fat free greek yogurt (I use Gero)

2 cups kale, sliced

1 cup spinach

2 garlic cloves

chili flakes (omit if you don’t want this to taste spicy)

Robertson’s barbecue spice

salt to taste

1 onion diced

1 tsp avocado oil (can use olive oil)

Method

1. Heat oil in a large pan/wok.

2. Add onions and chili flakes. Fry until the onions are golden brown and then add garlic.

3. Drop in the kale first and cook it until it wilts.

4. Add spinach. and immediately pour in your yogurt.

5. Add barbecue spice and salt to taste.

6. Give it a good stir before lowering the temperature and letting it all simmer.

7. Serve with the Sorghum in bowl at lunchtime.