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

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Oats are such a friendly food. Easy to digest, warming, sustaining. Colder climate dwellers use them traditionally for breakfast before a day at school or or work. This is an uncooked version. Soak rolled oats in almond milk overnight. In summer add fresh antioxidant berries, and a sprinkling of pumpkin or sunflower seeds and eat cold, like muesli. In the colder weather, add dried fruit before soaking (chopped apricots, or dates or a few raisins). You could warm this gently in the oven if you wish, before  grating an apple on top just before serving.

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Take several handfuls of well soaked and slightly sprouted chickpeas, and process thoroughly with as many or as few peeled garlic cloves as you like. Tip; this is the crucial stage to decide the final texture. If you want it smooth, process the chick peas right down, without any crunchy bits left in. Add several tablespoons of organic tahini, (light or dark to taste) and a generous dash of organic cider vinegar, . You can use freshly squeezed lemon juice if you can get really ripe lemons. (Not in UK, sadly, but if you are in Spain?). Process again and

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A fresh lemony flavour for pate and dips. Or add pepper and cayenne for a spicy mix.  Either way dry some for crispy snacks.

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