Menolicious, live!

Did you catch Mariella Frostrup and Belles Berry at the Good Food Show Winter? On the Christmas Kitchen, they whipped up this delicious coconut chicken and black bean stew. This is a simple mid-week stew with energizing health benefits. Black beans are an excellent source of fibre and support all aspects of health during menopause.

Ingredients

• 1 tbsp olive oil
• 4 skinless chicken breasts, cut
• into finger-size strips
• 2 tbsp dark soy sauce
• or tamari soy sauce
• 2 tbsp miso paste
• 400g (14oz) can of black beans,
• drained and rinsed
• 1 avocado, mashed
• 400ml (14oz) can of coconut milk
• handful of baby spinach
• juice of 1 lime
• flaky sea salt and freshly ground
• black pepper
• handful of herbs, to garnish
• Probiotic Flatbreads (see p189), rice, or noodles, to serve

Method

1. Heat the olive oil in a pan over a medium–high heat.
2. Add the chicken strips and cook until browned on each side.
3. Mix the soy sauce and miso in a small bowl, then toss it in with the chicken in the pan. Add the black beans, avocado, and coconut milk and simmer uncovered for 5 minutes. Season with salt and pepper, to taste.
4. Remove from the heat, throw in the spinach and stir in the lime juice. Serve with plenty of fresh herbs on top, with flatbreads, rice, or noodles.

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