In other news, I'm doing really badly at coping without Onions - how about you? It's amazing how reliant we are on onion, and how almost every single meal I consider uses onion. If anyone has any tips for dishes which work well without these staples, I'd be very interested to hear them!
Clara's post this week talk about the liver, and how many of the foods we see in our seasonal box (like asparagus, leeks and kiwis) are important for cleansing and awakening the liver after winter. You might like to try Clara's Leek soup cleanse which involves simmering leeks in water and drinking the stock. You can find more about it in this week's Seasonal Eating post.
A crowd pleaser, this easy recipe is a safe bet at any time of year –just adjust it to include whatever veggies are in season. This week I’d chop garlic carrot, celery, parsnip, leek and perhaps onion if you have any at hand. Heat ghee in a large pan and sautee the veggies, adding grated turmeric and any other spices that take your fancy. Tip in soaked, precooked lentils and kidney beans and a tin or jar of tomato passata. Simmer for 10 minutes, perhaps adding water if it gets too dry. When the lentil and vegie mixture is ready, serve with tacos, sliced avocado, chopped herbs, grated cheese and any relish or fermented vegies that you have in the fridge.
Beet & Feta Risotto
This one’s not for the faint hearted – it’s a rich, earthy dish of startlingly deep purple! Roast beetroots with skin on (30-40 mins) then cut into cubes. Boil half the diced beetroot in a litre or two of vegie stock and strain (keep the stock & discard the beetroot!). Cook garlic and onion with ghee then stir the rice in. Add a splosh of white wine and gradually stir in the beetroot stock until fully absorbed. Toss the remaining cubed beetroot and feta through the rice.
One pot sardines and roots
We finally tried this recipe recently and it’s now my favourite tinned sardines meal. The recipe is inspired by Sarah Wilson Book ‘I quit Sugar For Life’. I’ll be using tinned sardines, but you could buy fresh. Bake thin slices of potato, parnsip and carrot in an oven friendly pan (the potato will need more time). Remove from the oven and scatter sliced garlic, leek, herbs (oregano, thyme or rosemary) and lemon wedges and bake for another 10 minutes. Serve with a raw salad of grated beet, apple and massaged kale, drizzled in lemon juice and crushed garlic.
Brown onions and minced beef (or try 50/50 beef and pork) in ghee in a large pan or saucepan. Add tinned tomatoes, tomato paste, a little water and your herbs of choice – I use oregano, thyme, parsley, turmeric, a touch of smoked paprika and a bay leaf. Everyone’s bolognese is a little bit different, but those are the basics I usually start with. Most parents of small kids will grate in as much vegetable matter as possible. Kale, carrot, broccoli, parsnip and celery could all be thrown in. Simmer for 30 minutes and serve with spaghetti or your choice of pasta. If you can let it sit or simmer for longer, this one always gets better with age! Make plenty for leftovers J
Baked Jacket Potatoes
It might be your last chance for baked potatoes before the weather warms up, so grab this chance while you can! Rub oil into scrubbed whole potatoes and skewer them a few times to allow heat to penetrate. Pop directly on the shelf in a hot oven for 1 – 1.5 hours, depending on the size of the potatoes. Steam broccoli and asparagus and place these, grated cheese, sour cream or cream cheese and your choice of toppings in separate bowls. You could use lentil sauce from tacos, the bolognese sauce, fried bacon or tofu, tinned tuna or sardines, tinned or baked beans or any other favourites! When potatoes are ready, cut a big cross in the top and serve in wide bowls for everyone to pile with their preferred toppings.
Don't forget to read all about Seasonal Eating with our latest posts from resident naturopath Clara Bitcon from Elm Botanicals.