Hey, guys, here we are again with a few tips for putting together a delicious meal for all of the family. There, of course, things you can add to the basic meal as per your liking but as always it mostly depends on what you and yours like the best.

Looking into some of the recipes for today's trend of going vegetarian or in this case vegan. Many people are looking towards healthy dietary alternatives , especially for no-meat options. With a big increase in many forms of illness from diabetes to cancer and more a lot people are really making the push towards a much more healthy diet. This article looks into one recipe for a good healthy diet which is also tasty in the bargain. I spoke with Saad Raja who is a big health foodie about a fantastic stir fry to create for you.

For this very tasty and healthy meal, we are going to use coconut oil to solidify the flavour in the vegetables. So firstly:-

1. Preheat the oven to 200°c/gas mark 6, then fill a medium to the small pan with magnesium-rich sea salted pure water and bring to the boil over a good high heat.

2. Cut some washed broccoli into small florets which are quicker to cook. Peel and trim the stalks while adding ginger and finely chopped garlic. Remove the core and seeds from the pepper and finely slice these also. Then trim some washed spring onions and finely slice them while separating the green and white parts as per usual.

3. Take your pepper and broccoli in 1 ½ tablespoons of melted coconut oil into a small roasting tray, while seasoning to your own taste during preparation(it’s always good to taste test the mix as you go along just to be sure.) Next add a little sweet chilly pepper to the mix and roast in a hot oven for 20 minutes, until charred.

4. Next comes the rice which is added to the pan to cook for 8 to 10 minutes, or until just tender then drain before spreading out on the plate to cool.

5. Peel the halved carrots lengthways and finely slice at an angle for rapid cooking and presentation. Squeeze some lime juice into a bowl and mix in half the soy. In another bowl, crack an egg and mix with some soya seasoning.

6. Be sure to check your veggies in the oven, scoop some of the drizzles over the honey and roast for 5 minutes more then remove and put to one side on a warm heat.

7. Next place a large non-stick frying pan on a medium heat, scatter in some good quality peanuts (cashews, salted or other) and toast till you are happy with the texture then tip onto a board ready to add to the meal.

8. Next heat 2 tablespoons of coconut oil in the hot pan and turn the heat up to high searing the ingredients and add the green part of the spring onions and the rice, stir-frying until the rice is broken up and hot.

9. Pour an egg into one side of the pan to lightly scramble, while folding into the rice until nicely cooked then set on a plate and season.

10. Wipe the pan with kitchen paper and return it to heat with 1 more tablespoon of coconut oil. Then add the carrot and broccoli stalk to stir-fry for 2 to 3 minutes, adding a little more garlic, ginger and white part of the spring onions to cook for 2 more minutes before adding the roasted veggies.

11. Add a pre-prepared lime and mixed spice flavouring mix to toss into the stirfry add an extra splash of water if needed. Taste and season to perfection.

12. For the final touch chop some toasted peanuts and sprinkle on the top and serve the eggy rice as a finishing touch on the side.

13. I hope you enjoy this tasty dish and I will be back soon with some more health conscious dishes for you and the rest of the family to enjoy.