Mango & Lettuce Salad by #RawChefYin .
✔️Organic mini cos lettuce and Organic Thai baby corn from @zenxinorganicfoodkl ✔️Pomegranate
✔️Hazelnuts - covered them with chilli flakes, Rainbow Vitality Enzyme from @straitswholefoods & @gulamelts coconut nectar and dehydrated in my @excaliburdehydrator
✔️Organic marigold tea from @everleafstoremalaysia
Great way to use my organic vegetables from @zenxinorganicfoodkl. Order your box now from organicexpress.my
As my 3 year old has started school he’s becoming quite the picky eater. He always has been but it’s on another level now. There’s only so much control I have over what he eats there. Constantly trying to come up with cool shapes and new things he’ll try......my baby on the hand eats everything. It’s a dream ☁️
Overhauling our eating can feel overwhelming and confusing. We struggle with knowing how, what, and when to eat. We think that in order to make big change we need to take massive action. To restrict and deprive ourselves. All in or not at all.
But what you might not realize is this, in order to make big change, we actually just need to do small (and super simple) things, consistently.
So starting tomorrow…NOT January 1st, you make the simple effort to eat some extra veggies during 1 meal this week. In a breakfast smoothie. A big salad at lunch. Roasted veggies or vegetable soup for dinner. #eatyoveggies#goodforeverybody
I’m continuously amazed at how many varieties of produce exist. And I love finding and trying new ones. I came across this green meat radish and it went in my cart! It’s actually slightly less bitter than a red radish and I liked it very much. What new veggie have you tried recently?
Christmas veggies - we are here at Riverside Market until 2pm for all your Local grown organic veggies incl those must have sprouts or one more time next Sunday 23rd. #organicveggies#locallygrown#sprouts
RECIPE!!! Braised red cabbage - serves 4-6
A classic recipe for red cabbage braised with apples. It’s worth making a big potful as it reheats very well; try the leftovers in a baked potato with a dollop of crème fraîche and some horseradish.
a good knob of lard, duck or goose fat, beef dripping or butter
1 large onion, finely chopped
1 red cabbage, quartered, cored & shredded
2 tbsp dark brown sugar
3 tbsp cider vinegar
250ml chicken or vegetable stock
1 tbsp flour
4 tbsp crème fraîche
1 tsp English mustard powder
2 apples (Bramley, if you can get them), grated
salt & black pepper
Heat the oven to 150°C/Gas 2. Heat the fat in a heavy casserole, then gently sweat the onion for 10 minutes, until softened. Add the red cabbage, sugar, vinegar and stock, season with salt and pepper, cover with the lid and cook in the oven for 1½ hours. Sift the flour and mix with the crème fraîche and mustard powder in a large bowl to a smooth paste. Remove the casserole from the oven, add the apple, then spoon in the crème fraîche mixture, a ladleful at a time. Return it all to the casserole and cook on the hob for 10 minutes over a low heat, stirring regularly to heat the crème fraîche. Check the seasoning. The fresh acidity of the grated apple should come through.
Thank you karl and all the beautiful humans ive been lucky enough to work with at newcastle farmers markets this year! Its such a blessing and so rare to look forward to going to work every day! Johnsons Farmgate what delicious veg you provide always all the time :) and dat labne, or as some might say, “labana”, or “labia” oh humans. #naturewins#organicveggies#feelinggreatful