After seasonal excess, I crave a dish to revitalise my innards and reboot my digestion.
“Oh, herbacious treat! ‘Twould tempt the dying anchorite to eat…”
I love new age raw, as in for instance Kate Magic.
And coleslaw is a classic.
Ah, the classics never let you down. Tried-and-tested, refined by human habit, a classic endures for good reason.
Coleslaw traditionally uses cabbage, a seasonal winter vegetable brimming with goodness.
I use organic ingredients to get maximum nutritional benefits. Plus its farming practices save the soil and the bees.
Basically grate, grate and shred, shred as finely as possible. (How I bless my power-tool, the food processor) then cover liberally with luscious dressing.
1lb 8 oz (680g) each of grated carrots and white cabbage
1 pint (0.6L) well-blended dressing made truly-tangy with lemon juice and crushed garlic
– Juice of 1.5 lemons (organic lemons are more juicy because growth is steady not boosted by artificial fertiliser).
– 3-4 garlic cloves
– olive oil (organic ensures authenticity)
– balsamic vinegar
– natural yogurt (or replace with additional oil and vinegar)
Thanks to nudge from John (below): I estimate for 500 ml dressing 300 ml yogurt + 250 ml olive oil with remaining ml: balsamic + lemon juice. I would squeeze the lemon juice and then add balsamic to taste (a good slosh).
Put the copious amounts of grated scrubbed/peeled raw carrots and finely shredded cabbage. Add the dressing, mixing well.
Versatile, serve it solo or with all manner of dishes including curries and hey – that left-over Christmas roast.
Posted in eating well on a budget, food, health, organic, recipe, recipe idea, sustainable, vegetarian
Tagged cabbage, carrot, coleslaw, local, organic, raw, seasonal
I used to think beetroots had to be cooked. Now I am wiser, I know they can be raw. And may be more nutritious as a result.
Grating beetroots makes crunching effortless while an oil and vinegar dressing adds luxury. Carrots, also grated, are a perfect companion.
You know what they say: eat for colour: orange, reds (and more), each colour containing different immune-boosting nutrients.
I first came across the beetroot/carrot combo at the Better Food Cafe about seven years ago, and copied the idea, working out a version at home.
Then turned it into a recipe for Grown in Britain Cookbook. I wish I had name-checked my inspiration so glad to be doing so now. My beetroots came from the Better Food Company, too.
I peeled the carrots and beetroots, above. Grown organically, slowly, biologically, they are chemical-free and needed only scrubbing, plus the skin has nutrients. (But I am not perfect and peeling is faster).
I was taken with the yellow, white and purple carrots, as they used to be before 17th century Dutch growers went monoculture orange to praise William of Orange. Poetically, these 21st century rainbow carrots were grown in Holland.
I had bought my Dutch rainbow organic carrots at the Bear Fruit stall (above) in the Bear Pit, Bristol.
The Bear Pit is, by the way, an example of urban regeneration from the grass-roots-up. A dingy subway on a busy city roundabout now transformed by locals into a lively market and meeting place.
Beetroot and Carrot Salad – ingredients for four
- 600g raw beetroot
- 600g raw carrots
- 50g sunflower seeds
- Dressing: 4 tablespoon olive oil + 50ml balsamic vinegar
- oil for frying/toasting + soy sauce for seeds
- Salt and black pepper, to taste
- Fresh herbs (parsley, coriander) or snipped salad cress.
- 1.1. Scrub/peel carrots and beetroot, and trim tops and tails. Keep carrots whole for grating. Peel the beetroot and cut in half. Grate the raw vegetables, using hand grater or food processor. Combine in large bowl and add olive oil and vinegar dressing.2. If not serving immediately, don’t add dressing yet. Instead, store covered in fridge. Remove 1 hour before serving to bring to room temperature. Then add dressing (below).
3. For the vinaigrette, put the oil and vinegar in a screw-top jar, put the lid on tightly and shake vigorously.
4. Gently heat olive oil in a small frying pan and toast the seeds for 3–4 minutes over a moderate heat, stirring to prevent sticking. Add the soy sauce at the end of the cooking, if using. Most of the sauce will evaporate, leaving a salty taste and extra browning for the seeds. Store the toasted seeds in a jar with a lid if preparing the day before.
5. When ready to serve, add the chopped herbs to the grated beetroot and carrot. Shake the screw-top jar with vinaigrette, then pour over the vegetables, and season to taste. Toss the salad gently until everything glistens. Scatter the toasted seeds.
Posted in eating well on a budget, food, health, organic, producers, recipe, recipe idea, sustainable, vegetarian
Tagged antioxidants, Bear Pit, beetroot, Better Food Company, Bristol, cancer-fighting, carrot, colour, orange, organic, raw, salad
When I say I am a food writer, people assume I am a gourmet foodie, a superior being who will look down my refined nose at their offerings.
Nothing could be further from the truth.
The reality is I am an everyday, sloppy, how-quickly-can-I-eat-well cook.
My concerns lie not with how food looks, or how unusual or exotic its ingredients are but rather how healthy are they and how they were grown.
I want to demystify cooking not put it on an pedestal.
So this soup could indeed be my ‘signature’ dish. It’s comfort food made with locally and organically-grown vegetables, it took me about half-an-hour to make, is healthy and tasty.
I cut an onion and sweated their slices in olive oil in a medium-size saucepan with a lid on. I washed but did not peel the 2 large beetroots, ditto the 5-6 carrots. I chopped carrots and beetroot in inch-bites because the smaller you cut ’em, the quicker they cook.
I added the chopped veg to the softening onions, and added 3-4 mugfuls of water (one mugful=1/2 pint), and simmered it for 20 minutes, with the lid on.
I did not add salt. Both beetroot and carrot are so sweet, what other taste is needed?
I did add black pepper. And I whizzed it with my £20 handheld electric blender because I am a bit of a baby and like eating mushy-comfort food.
Escoffier, I ain’t.
So have no fear, past and future dinner hosts!
Posted in eating well on a budget, food, health, organic, recipe, recipe idea, vegan
Tagged beetroot, carrot, Comfort food, organic, quick healthy eating, soup