SUNDAY NIGHT DINNER - RED CABBAGE and CARROTS
Nourishing ourselves through our table is one of the most important factors in our HOLISTIC WELLBEING. There is creation and reflection in preparing food with love.
One of THE BEST SIDES ever. It was simple to make and delicious to eat. In fact it was so good I made it again the next day.
This is part of the SUNDAY NIGHT DINNER you all loved it so much when I shared the BUTTER BEANS recipe that I decided to share the whole menu.
RED CABBAGE makes any table feel completely luxurious and it full of earthy minerals and nutrients has an Ayurvedic lean to promote calm, and brighten skin (easily processed and liver loved).
Did I say it was beautiful?
This is part of the SUNDAY NIGHT DINNER you all loved it so much when I shared the BUTTER BEANS recipe that I decided to share the whole menu.
RED CABBAGE makes any table feel completely luxurious and it full of earthy minerals and nutrients has an Ayurvedic lean to promote calm, and brighten skin (easily processed and liver loved).
Did I say it was beautiful?
PART I - THE RED CABBAGE AND CARROTS
RED CABBAGE
CARROT
CARROT
EXTRA VIRGIN OLIVE OIL
TSP of CUMIN SEEDS
SALT
I roughly sliced a whole RED CABBAGE and shook it out on a baking tray with diagonally chopped larger pieces of CARROT. I rubbed through EXTRA VIRGIN OLIVE OIL and SALT with a TSP of CUMIN SEEDS (I realise I am actually giving a measurement!). I roasted them in a medium 160C oven and got on with the SAUCE.
GREENISH GODDESS SAUCE
GREEK YOGHURT,
PARSLEY
MINT,
GREEN CHILLI
GARLIC
SALT
PEPPER
TAHINI
LEMON or LIME JUICE
We are all a little bit obsessed with ANTONI POROWSKI and in a recent episode od QE he made a GREEN GODDESS sauce. I'm not sure exactly what he put in his, but I thought of him when I made mine. GREEK YOGHURT, a half bunch of PARSLEY, a handful of MINT, a GREEN CHILLI, GARLIC CLOVE, SALT, PEPPER, a TABLESPOON of TAHINI, LEMON or LIME JUICE (I used a bit of both) and enough water to make it swooshable (I could have added more). Blitz it all, adding the water slowly at the end.
PART II THE RED CABBAGE and CARROTS
NUTS of CHOICE
RAISINS
They should now be pretty amazing. Give them a shake and add in a handful of raisins, and a handful of nuts. I made my life easy and emptied a baf of trail mix that was already open. pop them back in the oven and let the nut become a little crunchy (roughly ten minutes.
I added my GREENISH GODDESS SAUCE to my RED CABBAGE and CARROTS but I am pretty sure it would work better the other way. Swoosh the GREENISH GODDESS SAUCE on the serving dish and tumble the RED CABBAGE and CARROTS on top.
ENJOY! and let me know when you try it. I LOVE it!
For more RECIPES and RITUALS that apply AYURVEDA and JOY to HOLISTIC WELLBEING why not download a digital copy of book SEASONS RITUALS
B x
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