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Raw green herby sauce and Organic September

bowl of cooked new potatoes with green vinaigrette dressing

This deliciously green sauce or vinaigrette is versatile in many ways. You can use a variety of fresh herbs or salad leaves such as baby spinach/rocket/chives/dill/ mint, and also combine them. Further versatility comes because the green sauce will zazz up many a dish.

Here it is (see pic) poured over new potatoes. Just cooked, the warm potatoes soak up the fresh, green zinginess.

My idea behind this sauce is to put the greens/herbs centre-stage. They do not merely flavour a vinaigrette but positively overwhelm it. By using the greens raw, you get freshness and taste, and as well as many nutrients as possible because they are not lost by cooking. The raw garlic cloves add further immunity-boosting power, and sparky taste.

I use my trusty blender wand to whizz it all up. About £20,  this is an excellent investment, takes up little room in the kitchen and is fab for smoothies. 

Raw green herby sauce or vinaigrette

Trusty hand blender in blender pot full of greens, with gartlic, lomon juice, balsamic and olive oil standing by

The amounts below are approximate. Natural yogurt is also superb whizzed into this dressing. Or add a spoonful or two of tahini. The greens will produce their own moisture as you whizz it all up, but if you want more liquid, add olive oil – not water , which will make it too watery. 

About 50g of fresh herbs/greens 

1/2 raw peeled cloves of garlic, roughly chopped (I use 3/4 cloves) 

Olive oil  3/4 tablespoons to start

Natural yogurt / 1-2 dessertspoons of tahini (optional) 

Balsamic/ lemon juice (half -1 lemon squeezed)

Add the leaves and roughly-chopped garlic to a measuring jug (something with tall sides that will contain the liquid while you whizz).  Add in a couple of glugs of olive oil, and start blending. Add natural yogurt or tahini if desired or more olive oil until sauce is creamy and pourable. Add vinegar or lemon juice, and salt to taste.

The sauce is a glorious green colour.

If possible, use organic, or unsprayed, ingredients.

Why organic?

Growing with nature increases a crop’s nutrient content, and thus its taste. Let your taste buds be the judge of this statement, but your brain may be interested to know that an international team led by Newcastle University found organic crops are up to 60% higher in a number of key antioxidants (nutrients) than ones grown the chemical farming way.

There are two reasons for this. One is related to how the soil is fertilised, the second is how plant fights disease. 

1) Using factory-made chemical fertiliser draws more water into the plant. The crop may grow quickly but is also more sappy than crops grown with natural fertiliser. Food grown the natural way has more density. (Chemical fertiliser is banned in organic farming, which instead uses biological methods, such as composting and crop rotation, to create healthy soil).

2) Plants naturally produce valuable antioxidants to keep disease and pests at bay (which we in turn benefit from when we eat the plant). When plants are sprayed with pesticides, they produce fewer antioxidants because the chemical spray is doing the work for them. (Killing pests with pesticides is a crude way of protecting a plant because it involves lots of nasty chemicals and kills beneficial insects too, such as bees. The organic way is more creative, using a host of natural and biological methods to keep pests away.).

The way we farm affects the food we eat. You get more carrot for your carrot. In fact, the Newcastle team suggests that switching to organic fruit and vegetables may have the same benefits as adding one or two portions of the recommended “five a day”. Just switching a few of your fave items to organic will add nutritional joy to your life. 

So, why not organic your September?

 

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Hard boiled eggs in raw herby vinaigrette sauce

Thank you, my dear acting colleague, Nichola Taylor, from the Barded Ladies, for asking for the recipe.  

Turmeric Tonic 

I love a good tonic.

Here is one I concocted to boost my immune system last week when I played York in six shows over four days (the closest I have come to doing an extreme sport, ever.).

The play was a regendered production (hence me as York) of Henry VI Part 3 by feminist Shakespearian ensemble company, The Barded Ladies.

Things got done with encouragement, creativity and playfulness, rather than dominance and criticism. Made me hopeful: you can run the world  without being a bully.

Here is the tonic recipe, in brief:


I used turmeric root and ginger root. Try health food stores, or greengrocers’ especially Middle Eastern or African ones.

(Omilord, can you imagine how bland food would be in the UK – without immigrant cuisine?).


Peel the roots and cut up small.

If no roots can be found, use 1-2 teaspoon each of turmeric and ginger.

Add the juice of 4 squeezed lemons – organic ones tend to be smaller but juicier.

(I have just discovered Sunita from squeezed organic Sicilian lemons. I felt a right cheat but it uses no preservatives, so there is no chemical aftertaste).

Stop press: Add black pepper and oil to the concoction to increase  bio-availability of the turmeric. (Thanks, Jane!).

Add runny honey to taste. Whizz all together with a hand blender.

A wide awake tangy taste in smoothies AND a savoury dressing. And, of course, for sipping backstage.

Here is some of the feedback the Barded Ladies production received:

Sore throat? Use the whole lemon!  

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I had a sore throat. My mother said:

“Drink hot lemon. Use the whole lemon.”

Yeah, yeah, I know about lemons. Indeed, lemon water  – a squeeze o’ lemon  in water plus the peel – is my daily, refreshing, health-giving drink.

But, wait….

The whole lemon? A revelation.

“In the days before antibiotics, that is what we used,” says my mother, now aged 93. “My grandfather used to gargle every morning with warm salted water to prevent infections.”

Lemons deliver an impressive 187% of a person’s daily value of Vitamin C, as well as a host of other disease-fighting nutrients, according to Dr Mercola.

So I squeeze the juice of a whole lemon in a mug of boiling hot water and add a dessertspoon of honey.

Don’t stint on the honey. It makes it delightful to drink – and honey adds health-giving properties.

I cannot mention honey without comment: How outrageous that pesticides used by chemical agriculture are killing our beautiful bees.

My throat felt much better. So I made myself another hot drink with the juice of a whole lemon. And my sore throat was cured.

I also reach for the raw ginger, and raw garlic, when under-the-weather. What are your favourite natural remedies?

Lemon to be squeezed and South Gloucestershire jar of honey

Michelle Obama gardens, Big Farm-a worries

The Mid America CropLife Association sent an email to Michelle Obama, perhaps nervous that growing food might put the “wrong” idea in people’s heads.

“As you go about planning and planting the White House garden, we respectfully encourage you to recognize the role conventional agriculture plays in the U.S.”

The full letter is here http://www.lavidalocavore.org/showDiary.do?diaryId=1309
More on Michelle Obama
Read the Article at HuffingtonPost