Packed with vitamin K, kale helps to reduce inflammation and boost brainpower. 

SERVES 4

INGREDIENTS

1 small brown onion, chopped
2 garlic cloves, chopped
1 tsp chipotle peppers (available in good delicatessens), chopped, or chilli, chopped
2 tbsp extra virgin coconut oil
500g pumpkin, peeled, seeded and cut into 5cm pieces
200g tomatoes, diced, or half a tin of tomatoes
400ml coconut milk
sea salt and pepper, to taste
800g green prawns, shelled and deveined, tails on
1/2 lemon, juiced
1/4 bunch coriander, chopped

Kale Rice

2 garlic cloves, chopped
2 tbsp extra virgin olive oil
200g brown rice
2 cups filtered water
pinch of sea salt
2 cups kale, chopped
1 cup spinach leaves
1/3 cup Brazil nuts, chopped

HOW TO:

1. Gently sauté onion, half the garlic and chipotle peppers in a pan with 1 tablespoon of the coconut oil until softened.
2. Add pumpkin and cook for a further 4 minutes.
3. Add tomato and coconut milk and cook until pumpkin is soft, stirring occasionally.
4. Puree sauce in a blender. Add salt, pepper and extra chipotle if desired.
5. Marinate prawns with remaining coconut oil, garlic and half the lemon juice. Set aside for 10 minutes.
6. Season and grill until just cooked. Toss with fresh coriander and the remaining lemon juice.
7. To make rice, sauté garlic in olive oil for 2 minutes then add rice. Cook for a further 2 minutes.
8. Add water and salt, cover and cook on low heat until liquid is almost all absorbed, approx. 45 minutes.
9. Add kale, spinach, Brazil nuts and stir through rice. Cover for 5 minutes before serving.
10. To serve, place rice on serving plate with prawns and pumpkin sauce. Garnish with fresh tomato and a wedge of lemon or lime.