There’s not much fresh green stuff around now, but we are all longing for the cleansing vital effect of a plateful of robust crisp raw food which wakes up the taste buds. Not all of us have kept the sunflower greens going over Christmas, so it’s time to start those off again now – view our video. But in the meantime try this. The bitters and sharp tastes will help your liver, and re-awaken your natural appetite as the days start to lengthen. There are excellent organic leeks, watercress and chicory, red or white, as well as good celery and
First blend a handful of pre-soaked cashews with a little water til smooth and creamy. Put aside for the moment. Start to cook your chosen grain, basmati rice or quinoa, and keep an eye on it while you prep the veggies and start to cook them as follows; Heat 1 TBS coconut oil in a large pan (you may want to add more as the veggies are added) and sauté for 5 minutes a small diced onion, 2 or 3 cloves garlic, chopped finely, and at least a half TBSP grated fresh ginger. Then add the chopped veggies as follows;
Blend all together:- a couple of handfuls organic cashews a generous half kilo of fresh green peas (or a packet of frozen petits pois) a small clove of garlic, peeled and a generous splash of olive oil, seasalt, and a pinch of celery salt to taste and a little hot water to allow it to blend. Have some soup bowls ready warmed, then add more hot water and blend to the consistency you prefer. Sprinkle with any chopped fresh herbs from the winter garden or your windowsill pots and serve at once.
Using a food processor, no manual pounding needed. Choose your fresh organic cabbage, just red, or a mixture of red and green. Put aside the outer leaves, you will need these to seal the finished kraut. Chop roughly, (discard the tough stalks and keep these for juicing). In the food processor, reduce the first batch to a fine consistency which will also produce some juice. This helps to start the natural fermentation process quickly. Transfer to a large bowl. Process the next batch, to your preferred consistency and texture, but don’t leave it in big chunks; you want it to