I’m going through a purple vegetable phase at the mo. as they seem to be so prolific in my garden/tunnel, undoubtly ending up on my plate. P.S.B, Beetroot, Purple Basil, and Pea’s and beautiful Purple lettuce…..
I believe plants find you , and your body informs you through craving and it’s own natural wisdom, what you need. I now know I crave wholefoods, a whole food has only one ingredient: itself. No ingredients label is necessary on simple foods like fresh apples, river trout, and organic beetroot. I love and crave the nutritional hit you get from crunchy red cabbage salad, new season organic apples, just picked mange-tout peas from the garden. I remember tasting organic celery from a very passionate grower in Turin at the Terre Madre one year, celery piled high, some cut on plate to dip in olive oil and salt and then taste, green, crunchy food for the gods. Beetroot, with it’s extraordinary juice, which has the ability to cool and strenghten the blood, promoting a clear and pink skin….YES PLEASE.
A great easy recipe from Stevie Parle’s beautiful book from his Restaurant in LONDON, Dock Kitchen.
250g beetroot with leaves (if possible), washed
2 tbsp vegetable oil
1 tsp mustard seeds
2 sprigs of fresh curry leaves, picked from stems.
1 green chilli
1 small, sweet red onion, thinly sliced
1 coconut, smashed, flesh peeled and grated
Coarsly grate the beetroot and finely slice the leaves. Heat a large frying pan over a high heat. Add the mustard seeds and vegetable oil. When the mustard seeds begin to crackle, add the curry leaves and green chilli, then the sweet red onion and grated beetroot and leaves.
Season with salt and continue to stir-fry for about five minutes. Finish with the coconut and a squeeze of lemon. Serve with white or Brown Chapati.