A big brown paper bag full of root veggies arrived at my doorstep today. Once again my neighbor, the friendliest organic veggie farmer, delivered awesome food to ous: potatoes, carrots, parsnips, root celery, beets, onions, and cabbage (not a root, I know =). Those are pretty much the only fresh, local and seasonal food left at this time of year over here.
After a few weeks of eating mainly raw veggies, I decided to try cooking for a change. Here´s what I made:
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| A delicious veggie casserole with coconut milk and a green juice. |
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| The recipe (yields 4): Peel, chop, and sauté the following in olive oil in a skillet: 8 egg-sized potatoes, 2-3 carrots, 1 onion, 1 beetroot, 1/2 zucchini, and 2 stalks celery. Season with salt, pepper and an herb of choice. Butter an oven dish, and place the veggie mixture in it. Pour 1 cup ( 2 dl) of coconut cream/milk over the casserole, and bake in a 350 Fahrenheit (180 Centigrade) oven for an hour. (We went outside to play in snow until the food was done.) |
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| This nettle & cucumber drink delivers raw goodness to the meal. Last May I collected some wild edible greens from our yard and put them in my freezer. Freezing is my favorite way to preserve greens. To make this drink (for one), I took three sprigs of nettle and a 2 inch (5 cm) piece of cucumber, and blended them in my Vitamix with enough water to make 2 cups (5 dl). To my surprise the taste was so mild, that I did not need to add any seasoning. |
The olive oil and coconut cream make sure this casserole is not something I would call light. But eating a normal-sized portion, which in this case is 1/4 of the batch, will make sure I don´t get fat. When combined with the beautifully green drink, this lunch left me feeling satisfied and energetic. So good, that I ate another portion for dinner! Really nice.
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