Cal’s Sweet ‘n’ Sour Red Cabbage

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This was my grandson, Cal’s, contribution to our family achristmas meal last year and is a great way to spruce up this traditional winter vegetable. It takes up to 2 hours to cook on the hob at a gentle simmer and is even better the next day when all the flavours have blended together. (See below for YouTube video of Sia’s Elastic Heart feat. Shia Laboeuf & Maddie Ziegler to watch while it’s cooking!)

It makes a welcome change from the annual jar of pickled red cabbage in the middle of the table at this time! In our house its only purpose seems to be to stain the tablecloth and then sit half-full at the back of the fridge for several months until I decide I can legitimately throw it out without anyone complaining!

Red Cabbage is packed with fibre, vitamins and minerals – including B6, Folate, Vitamin A, C, and K, Calcium, Iron and Magnesium. It also contains the antioxidants Lycopene and Anthocyanin’s (they give red vegetables and fruits their colour), which help protect against cancer and are heart healthy.

In other words, Red Cabbage is Good For You!

Word of warning: it stains!

All measurements and timings are approximate

Ingredients

1 Tbsp Coconut Oil

1/4 to 1/2 Red Cabbage, depending on size, washed and chopped small or shredded

1 Cooking Apple or Tart Dessert Apple, chopped

1 Small Onion, diced

1 Tbsp Apple Cider Vinegar or Red Wine Vinegar

1 Dssp Raw Coconut Palm Sugar*

Handful Raisins

1 Tsp Organic Fruit Spread (no refined sugar or nasties!)

1/4 Tsp Cinnamon

Some Grated Whole Nutmeg, sparingly as it’s quite strong

Optional: Chopped Walnuts

Method

Melt the coconut oil and when hot, add onions and allow to sweat, gently, stirring occasionally

After a couple of minutes, add red cabbage and sweat for a few minutes, stirring occasionally

Add apple, vinegar, raisins, sugar, fruit spread and spices

Cover and cook on very low heat for up to 2 hours or until it is the desired texture and consistency

Stir occasionally

Adjust seasoning

Add chopped walnuts, if using, when nearly done and a few more to garnish

I like a bit of a bite to the cabbage, but others like it well cooked.

It goes well with nut roast, vegan sausages and so on. Here I have placed it centre-stage, surrounded by home-sprouted mung beans. (Apologies for the picture, this was one of my early posts when I was unused to taking food shots and there’s absolutely no natural light at this time of year). 

*http://www.therawchocolatecompany.com

Copyright: Chris McGowan

Grab Yourself a Slice of Energy: Raw Sweet Apricot Kernel Slices!

Raw Sweet Apricot Kernel Slices

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These Sweet Apricot Kernel Slices are protein-packed and bursting with so much energy you could be bouncing off the walls! Simple and quick to make, they are excellent for a.m. and p.m pick-me-ups, lunch-boxes and activity snacks. They keep well in a sealed container in the fridge and even keep for a long time in the freezer – if you can resist them that is.  Even the sceptical children in the family love these! They also make a lovely gift.

They are an excellent way to use home-made Sweet Apricot Kernel Butter – see earlier post Gettin’ Jiggy in the Kitchen 

All measurements are approximate. Substitutions are ok on a like for like basis. I use organic where possible. They are vegan and gluten-free and very yummy!

(If you want a slightly less chewy bar, briefly soak the goji berries in a little apple juice or water).

Ingredients
1 Cup Raw Chocolate Company* Organic Sweet Apricot Kernels, ground coarsely
1 1/2 Cups Gluten-Free Oats
12 Soft Organic Dried Apricots
2 and a bit Tbsps Water
1 Heaped Tbsp Raw Chocolate Company Chia Seeds
1/2 Cup Raw Chocolate Company Goji Berries
A Generous 1/3 Cup Raw Sweet Apricot Kernel Butter (see earlier recipe)
A Generous 1/4 Cup Organic Maple Syrup
Pinch of Pink Himalayan Salt
1/2 Tsp Vanilla Extract

Method

Place ground kernels in a large mixing bowl
Process oats, apricots and water until the apricots are coarsely chopped
Add to mixing bowl along with Goji Berries and Chia Seeds
In a small saucepan, warm the Sweet Apricot Kernel Butter, Maple Syrup, Sea Salt and Vanilla Extract until smooth and pouring consistency
Add to mixing bowl and mix thoroughly until it starts to come together, clean hands are the best tool for this!
Press into an 8″x 8″ tin lined with greaseproof paper

Refrigerate for several hours to set.
Slice and savour!

PS my husband reckons they taste like Christmas cake and was convinced they were made with almonds.

*http://www.therawchocolatecompany.com

Copyright: Chris McGowan

Horchata (aka Tiger Nut Milk)

Pardon? Horchata! It sounds like something you would say when someone sneezes, but Horchata is actually Tiger Nut Milk! I was recently reminded of eating tigernuts as a child when I came across the lovely Ani from the Tiger Nut Company on Twitter (@theTigerNutCo).I haven’t had them since I was very young and it brought back all sorts of sensory memories. I decided to order some raw, organic tiger nuts and we have been making Horchata or Tiger Nut Milk with them.

So what are tiger nuts? Well, for a start they aren’t nuts! They are tiny super tubers packed with nutrients: protein, fibre, fatty acids, calcium, magnesium, Vitamin E and potassium. They are sweet and when soaked and blended with water, they make a lovely sweet, creamy milk.

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There is no waste, as you can dry the pulp in a low oven and use it in making burgers, energy balls, sprinkle it on your breakfast or add to smoothies. (See also my recipes for Lemony Tiger Nut Truffles here and Raw Orange, Cacao and Walnut Cookies here). This recipe makes about a litre, the glass jug in the photo was almost full.

There is a recipe for Horchata on the company website http://www.thetigernutcompany.co.uk but here is my version:

Horchata

1 Cup Raw, Organic Tigernuts soaked overnight in filtered water

3-4 Cups Filtered Water, depending how creamy you like it

1 Pitted Medjool Date (optional)

1/4 Tsp Vanilla Extract

Pinch of Himalayan Pink Salt

Drain soaked Tigernuts and add to high speed blender* with filtered water, date, vanilla and salt.

Blend on fast until smooth, about a minute.

Strain into a large jug or bowl through a nut milk bag or piece of muslin

Pour into an airtight bottle and keep in the fridge.

Keeps for about 4 days in my Grip & Go leakproof glass bottle.

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It is also nice slightly warmed with a sprinkling of cinnamon and served in a pretty pink cup!

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*See here for blender reviews

Copyright: Chris McGowan