Wok-fried radicchio with green beans and oranges

Did you know that we spend 30-50% of our time mind-wandering? That we are unconsciously distracted and absorbed in an internal stream of thought unrelated to external stimuli? We spend so much time doing this that it has even been said to be our brain's default state.

It turns out that on the one hand this internal wandering is important for reasoning, planning and learning, and it is also related to finding more creative solutions to problems. On the other hand, this state of absence implies losing focus and has an emotional cost. Because living with attention focused on the present is related to greater well-being. Meanwhile, the content of internal wanderings correlates with problems we have to solve. And it has been seen that even when we think about pleasant things we are less happy than when we think about what we are doing.

Personally, I hate losing focus, and I like to stop for a moment and put all my attention on the present. But I also like to let my mind go, to wander through remote places, to fly and live its adventures. Especially when my body is in motion. In the pool, for example, is where I come up with the best recipes. Like this one. It has everything.

This is a very colorful dish that combines all kinds of textures , as well as the divine trinity of sweet-sour-salty flavors . The radicchio also adds a bitter touch, but with the other flavors it is very balanced. You can prepare it in 10-15 minutes - and use the beautiful Skeppshult wok that I fell in love with at first sight, or in its absence, in a frying pan. It is a perfect recipe for this -the best- time of the year: it is hot but not too much, everything is green and the mosquitoes have not arrived. So enjoy the daylight hours and when you get back quickly prepare this easy, healthy and vegan recipe , but very tasty and effective.

Skeppshult cast iron wok

Ingredients

For the stir-fry:

• 2 small radicchios
• 1 red onion
• About 200 g (a good bunch) of green beans
• A few sage leaves (optional)
• 3 tablespoons of olive oil
• 1 teaspoon soy sauce or tamari
• 1 teaspoon maple syrup (or honey)
• ½ teaspoon salt

To serve:

• 1 orange
• 1 handful of dried cranberries
• 1 handful of pecans, almonds, hazelnuts or toasted walnuts
• Arugula or lamb's lettuce (or spinach or mesclun)
• 1 avocado
• 6-8 kalamata olives (or other black olives, optional)
• 1 teaspoon balsamic vinegar
• 1 tablespoon olive oil
• 1 teaspoon maple syrup
• Salt and pepper to taste
• Optional: goat cheese

Elaboration

1. Prepare the ingredients: Cut the radicchio and onion into wedges (leaving part of the stem so that the leaves stay together).
2. Cut the ends off the beans and then cut them into 3.
3. Heat the wok (you can also do this in a frying pan , ideally cast iron or steel) over high heat.
4. Add the olive oil, sage leaves, syrup and soy sauce/tamari.
5. Next add the onion, followed by the beans and radicchio.
6. Sauté for about 4-6 minutes on high heat, until the ingredients are toasted and slightly softened.
7. Divide into two plates and mix with the rest of the ingredients.

Skeppshult cast iron wok

Note: Quinoa can also be added at the end to make the dish even more substantial.