This delicious and nutritious salad celebrates the humble, and seasonal Kohlrabi – a versatile vegetable, that is part of the brassica family (along with broccoli, kale, cauliflower etc.). Once peeling the beautiful kohlrabi, please do not toss away the green tops – as they can be chopped up and sautéed, or added to soups/stews – […]
A ‘kitchen-sink salad’ is all about making use of whatever whole food ingredients you have on hand, including vegetables, fruit, nuts & seeds, legumes and whole grains. To make this a complete meal, add a serving of protein like edamame beans, crispy baked tempeh or tofu. You can also easily replace one or more of the veggies, using cabbage instead of lettuce, beets instead of carrots, pear instead of mango for example. A delicious salad is composed of a variety of textures and flavours, and a bright, well seasoned dressing.
Traditional stuffed vine leaves aka dolmades, are a delicious treat, usually filled with rice, herbs and plenty of olive oil. Having the vine leaves kicking around in my fridge from a previous cold preparation, I wanted to use them in a warm dish that could serve as a complete meal. The result is a cross between dolmades and cabbage rolls, with the briny vine leaves and salty preserved lemon adding lots of flavour.
Spiralize a raw, peeled red beet. Move on to the yellow beet. Spiralize a raw, peeled daikon. Half the tomatoes, release the pomegranate seeds, chop up fresh herbs (coriander, parsley, basil). Dress the pasta with fresh lemon juice, good quality olive oil, salt and fresh cracked black pepper. Add the daikon, beets and fresh herbs […]
Todays food experiment was inspired by the beautiful and humble turnip, a vegetable that when peeled and cooked, reminds me of a scallop. Prepared in this way, the turnips were slightly soft on the inside and crispy on the outside. The sweetness of the vegetable came through With the braising and then pan-frying, allowing the natural sugars to caramelize.
This was a super quick, easy balanced healthy meal offering a wealth of nutrients:
– Zucchini supplies complex carbs for energy, protein, Vitamins A, C, K, B6, Folate, minerals magnesium, potassium, manganese, and dietary fiber.
This idea to make eggplant resemble ‘bacon’ came from my experience working as a cook at Crudessence where they make a similar preparation using a dehydrator and only raw ingredients.
Chickpea flour is used in a classic Italian flatbread called ‘farinata’ or ‘socca’, also popular in southern France. In India, chickpea flour is known as besan and is made into a ‘crepe’ served as street food. My version of this naturally gluten-free chickpea flour ‘flat bread’ is the easiest thing to make and it’s satisfying and delicious!