Sometimes, on a cold and rainy day, a plate of raw vegetables is just not on the agenda. End of story. Still, you want to stay lean, green and crunchy and in less than 10 minutes. Top tip? Steam a few of your veg, not all. In this salad, the kale and the green beans were gently steamed for a short time only and then mixed in with the non-cooked veggies, creating a warm mixture that feels more palatable when it’s grizzly outside. Continue reading “Warm Kale Salad with Green Beans”
One of the (few) benefits of colder evenings is that I get to experiment with autumn and winter recipes – in August! Who’d have guessed? We’re still unpacking and generally settling back into the house after summer holidays so last night’s dinner HAD to be quick as well as warming. With a few left overs in the fridge the focus was on the broth. I used a red thai curry paste as a base that I buy from the health food shop, ready made, suitable for vegetarians and vegans.
I know you can make this paste yourself but with no ingredients at home this brand is a great go to in need. It is so intensly flavoured that even a tiny bit adds richness and gravitas to any broth you make – and if the broth is good the world is your oyster. You can add almost any veg, fish or seafood and you’ve got yourself a rocking meal that infuses your body with goodness too. I used wild salmon as the ‘meat’ ingredients but if you are vegan you can easily leave that out and the soup would be just as good.
Here’s what went into last night’s soup:
Bowl of Goodness
1 medium onion
2-3 cloves of garlic
2″ piece of ginger root
2 tsp red thai curry paste, concentrated
1 courgette, chopped
1 red pepper, chopped
1 small can of coconut cream
1 fillet wild salmon (already cooked)
salt and pepper
Start with chopping onions, garlic and ginger finely. Add to pan with large table-spoon of coconut oil, the more the yummier I say. Add a couple of teaspoons of the red thai curry paste and mix with the coconut oil and the onions for a couple of minutes until the paste has dissolved and the onion mixture softened (not burned). Add the courgettes and the red pepper and stir continuously until softened, then add the edamame beans and the coconut cream and stir until all is coverd in the cream. Add salmon and turn down the heat and let simmer under lid for about 5-7 minutes. You may need to add a bit of water if you Add salt and pepper to taste. Serve in pretty bowls and garnish with parsley. For a meatier meal you can add rice noodles and/or mushrooms to the soup, I just didn’t have any at home. Hope you enjoy the soup!! Happy Sunday! x
Back in London! And there is a new and unfamiliar chill in the air, reminding me that we are heading towards autumn fast. Help! I suddenly think of the magazine I was reading in the sun lounger by the sea in Sweden (bliss) which featured an article and recipes by the Ayurveda practitioner, Janesh Vaidya. In his Swedish book: ‘Maten är min medicin’ (Norstedts förlag) Vaidya advocates a vegetarian life style in order to cure many common ailments such as joint pain, indigestion, insomnia and eczema. I can’t seem to find this cookbook in English yet, check out his website to find out more about his lectures and other books.
The recipe that caught my eye in particular was Vaidya’s lentil soup which used saffron and coconut milk. It looked so warming and soothing that I saved the article for a cold and rainy autumn day. Well, today was that day! I had to improvise slightly as I didn’t have all the ingredients that were necessary in the house. I’m still coming down from my holiday high and food shopping felt like the last thing I wanted to do. Still, the result was super delicious, warming and so creamy and tasty that I had to finish it all off. Every last drop! This would make a great starter, or if you are like me, a great main for a couple of hungry peeps.
Lentil Soup with Saffron, by Janesh Vaidya
2 dl lentils (I used Puy, he advocates Beluga lentils)
2 charlotte onions
2 garlic cloves
2 tbsp rapeseed oil
4 cm cinnamon stick (I used ground cinnamon)
1/2 g saffron (1 envelope)
20 cardamom kernels (the inside of the pods)
about 500g ripe tomatoes
2 dl water
1 1/2 tsp herb salt (Herbamare is the best in my book)
4 dl coconut milk
1/2 tsp salt + pepper
3 tomatoes (I didn’t have enough for this decoration)
Fresh parsley (I used celery leaves instead)
Cook the lentils according to instructions on the pack. Once cooked, rinse thoroughly. Slice the onions and garlic and add to a pan with oil together with the cinnamon stick, saffron and cardamom kernels. Make sure it does not burn. Rinse the tomatoes in warm water and slice in half. Place in a pan with some water and bring to a boil. Let cook on low heat whilst stirring for about 15-20 minutes. When the tomatoes have released all their liquid they are ready. Remove from heat source and also remove any large tomato peels. Press through a sieve if you would like a smoother texture to your soup. Add 2 dl water and herb salt to the tomato mixture and mix with the onion and garlic. Add the lentils and coconut milk and add salt and pepper to taste. Slice 3 tomatoes and place them in the soup, Decorate with parsley or any other green sprig you may have at home. Enjoy! x