You are what you eat! We know that people were healthier in war-time, partly because they ate less but also because they ate what was in season and locally grown, oh and it was organic, not because they were super trendy but because there weren’t the pesticides!
Its a fantastic idea to eat seasonal fruit and veg where possible, and of course you know I am a big fan of getting your veg in, any which way. If you want the lowdown on juicing read my blog post over on The Sober Club and join me and nutritionist Michele Kaye for a ‘Lets Talk Detox workshop on Tues Feb 4th in Hertfordshire, more info below.
Meanwhile a great way to get your veg is from a local veg box delivery scheme.
Riverford was founded by farmer Guy Singh-Watson in Devon in 1987, where he started delivering organic vegetables to 30 local homes via what was one of the first veg box schemes. Word spread, and with it came the challenge of how to meet demand without compromising a commitment to local growing and employment, supporting local farmers and keeping a close link between grower and consumer. Riverford now delivers around 50,000 organic veg boxes every week across the country to a loyal band of customers who share the company’s environmental and ethical ethos.
David and Emma who deliver in the Herts area shared this recipe with us..
Purple sprouting broccoli is about to come into season…..
Roasted purple sprouting broccoli with lemon, chilli and garlic
serves 4 as a side Simple, zesty and bright, this speedy side pairs well with fried tofu but would go equally with chicken or white fish.
200g purple sprouting broccoli, trimmed if necessary and cut into equal-sized stems
3–4 tbsp olive oil
1 thumb-sized red chilli, deseeded and finely chopped, or a couple of pinches of dried chilli flakes
3 garlic cloves, finely chopped
finely grated zest and juice of 1 lemon
Heat the oven to 200°C/Gas 6. Put the broccoli into a roasting tin, season lightly with salt and mix with a good slosh of olive oil until well coated. Roast for 4 minutes then add the chilli, garlic and lemon zest and mix well. Return to the oven for a further 3–4 minutes, or until the broccoli is tender to the point of a knife. Mix again and check the seasoning. Finish with a pinch more salt if needed and a splash of lemon juice to taste.
For an Asian-style twist, replace the lemon with a lime, add a small amount of finely grated ginger and top with toasted sesame seeds.
Join us for Lets Talk Detox and Get the Buzz without the booze.
Tues Feb 4th Fred and Gingers Kings langley Herts 7pm
Some of our Sober Club members did our recent 7 day Juice Shot Challenge and felt an amazing energy boost! Read my article The Lowdown on Juicing and if you can make it come to see me in action! I found it hard to understand how to make juices and smoothies till I saw Jason Vale actually chopping the veg and juicing a blending! I’ve teamed up with Michele Kaye, nutritionist and author of Eat Dance Shine for a talk and demo Lets talk Detox and get the buzz without the booze. Tickets include a juice and a smoothie (made with fresh organic ingredients) courtesy of Riverford Organic’s veg man David Shulman who delivers fabulous organic food and veg in this area of Hertfordshire.
Riverford Veg Man
Telephone 01727 229873