Borscht: the Beetroot Soup

I love this stuff! Probably because I know how good beetroot is for you. But this soup has other greatness in it too: onion, leek, carrot and cabbage. They’re all powerful anti-oxidant containing veggies. I particularly like veggies of the allium (onion & leek) and cruciferous families (cabbage) because they help to remove heavy metals from our bods (‘de-toxify’ us) but the old carrot’s beta-carotene (for vitamin A production) content makes it a valuable ingredient too.

Borscht is an Eastern European (think Poland, Russia) dish and traditionally includes meat; usually beef or veal but sometimes pork. I prefer to make mine meat-free, though. But when I say meat-free, I mean there’s no chunks of animal flesh in it. To clarify, I like to use a beef stock. But all you veggos out there rest easy… I have made it on a veggie stock base a few times and it’s still just as delicious.

Soups are pretty easy meals to make but when you have a Thermomix they’re even easier again. I’m providing the recipe for both methods, but the Thermomix will yield less because, unless you’re lucky enough to own the newest model (TM51) it simply doesn’t have the capacity to safely hold the same quantities as a large saucepan can.Food Fervour

So, Manual Cooks, you will need: 1 tablespoon extra virgin olive oil (EVOO), 1 chopped onion, 1 chopped stalk celery, 1 chopped leek, 1 carrot, 2 beetroot, 250gm sliced cabbage, 1 tablespoon tomato paste (or 1 large tomato) & 5 cups beef (or vegetable) stock

Simply warm the EVOO in a large saucepan over a medium heat and add the onion, celery & leek. Sauté for about 3 minutes. Add the carrot, beetroot, cabbage, tomato/paste and stock and bring to a boil. Reduce the heat, cover and simmer for an hour. Carefully blend in batches

Thermomixers, you’ll need: 30gm EVOO, 1 small quartered onion, 1 roughly chopped stalk celery, ½ roughly chopped leek, 1 roughly chopped small carrot, 1 large  roughly chopped beetroot, 150gm sliced cabbage, 1 tablespoon tomato paste (or 1 large tomato), 3½-4 cups beef or vegetable stock

Placing the onion, celery and leek in the bowl, chop for 5 seconds on Speed 5 then add the EVOO and cook for 4 minutes on Varoma, Speed 1.5. Add the carrot, beetroot and cabbage and chop for a further 5 seconds at Speed 5. Add the remaining ingredients and set to cook for 22 minutes at 100ºC, Speed 1-1.5. Finally, set to 1 min 30 seconds and slowly accelerate to Speed 9.

Serve immediately and ENJOY!

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Bulletproof Turmeric

You’re probably thinking “What the..?” But I didn’t know what else to call this amazing warm bevvy. It’s possibly an acquired taste, but given it is loaded to the hilt with health-giving properties, I’ve fallen in love with it…

Food FervourMost people know by now how good turmeric is for you. It’s classified as a “Superfood” (if there is such a thing) because its active ingredient, curcumin, is a powerful antioxidant and has highly effective anti-inflammatory properties. I’ve often wondered how to get more of it into my diet …without having to eat curries …daily. This drink is my answer.

I’ve seen many references to hot turmeric drink recipes, but most of them involve milk of some kind (which kind of stands to reason if they happen to be named ‘Golden Milk’). Now, whilst I don’t have an issue with milk per se, I definitely find heating water much quicker, easier & cleaner than heating milk. (And what the heck; there’s also the calorie argument if it really matters to you!)

So when I read the recipe for ‘Turmeric Tea’ on Russell James’ website the Raw Chef I was keen to try it, and then I realised its similarity to the Bulletproof coffee phenomenon: black coffee blended with ‘healthy’ fat is supposed to increase satiety, reduce caffeine reactions (like jitters) and improve mental clarity. But when I tried it, I just liked the way it made the coffee creamy. And this is pretty much what happens in this drink. But the oil also, more importantly, aids in the absorption of the star ingredient, as curcumin is fat soluble.

So vegans, lactose-intolerants and lazy people rejoice: this is a super-easy, delicious, caffeine-free health-giving concoction! Just a few words of warning, however: turmeric stains. I haven’t really had a huge issue with this (maybe I’m lucky) but be prepared for some yellowing of your equipment. Secondly, and more importantly, blending warm or hot liquids can be dangerous. Never use boiling water in an airtight blender: pressure build up can cause serious injury. Thermomixes are designed to handle this kind of use so they are the best option. Hand-held (stick) blenders obviously allow airflow, but I’m not sure how effective they will be for the entire process (the first step involves pulverising the turmeric). I have made the tea successfully in my Magic Bullet, but I ensured the water temperature was below 70º and opened the container slowly (there was still the hiss of a pressure release). Whatever you opt for, please take care.

Food FervourYou only need five ingredients for this brilliant beverage: water, turmeric, coconut oil, honey or maple and black pepper (apparently a substance in this called ‘piperine’ aids curcumin absorption by 2000% Reference: Authority Nutrition)

1 cup hot water (I used ½ cup boiling water + ½ room temp, but vary according to your blender option)

1 finger fresh turmeric, (approx 4-5cm long) peeled and roughly chopped (apparently ½ teaspoon of powdered turmeric is an acceptable substitute but I’d urge you to avoid processed foods where possible!)

1-2 teaspoons honey (or maple syrup for vegans)

1 tablespoon coconut oil (my aim is to try butter and even macadamia oil myself, in future. Let me know if you do and how it goes!)

a good pinch of black pepper

and perhaps ground cinnamon for dusting

Simply add the turmeric to the hot water and blend at high speed for approximately one minute. If you’re particular about ‘bits’ in the bottom of your cup, you could strain the fluid through a fine sieve (like a tea strainer or infuser) but I actually didn’t find there was much left …so save on your washing up and just consume the ‘wholefood’.

Add the honey, oil, pepper and wazz it up again for anywhere between 15-30 seconds. Pour into your teacup or mug immediately and watch the ‘froth’ form as you dust with cinnamon. Enjoy every golden sip.

 

 

Turmeric & Cumin Mushrooms

Food Fervour

These mushies are so addictive that I’ll eat them with my dinner as well as breakfast!

I have this ‘thing’ with turmeric: it’s so ridiculously good for you (anti-oxidant, anti-inflammatory, anti-ageing, anti-almost-every-disease-under-the-sun) that I’ve become quite motivated to find ways to get more of the stuff into me… without a huge deal of effort! In order to avoid cooking up a huge Indian curry every time I feel the ‘need’ for some, I started grating the bulb directly into and onto different foods.

Food Fervour

I originally liked grating turmeric over eggs

I find it quite enjoyable with egg, whether grated directly over poached or boiled, or added to a scramble or omelette mix. But one morning recently, whilst frying up some mushrooms to eat with some scramble, it dawned on me to try pairing them up with the turmeric instead. Since I usually always cook with coconut oil, and I tend to relate turmeric to Indian cuisine, I decided to try adding cumin as a balancing flavour.

Well, dang! I was blown away. Now maybe it’s just me, but the fact that I cooked and ate them twice in a space of 36 hours suggests that I was hooked!

It’s so simple it’s ridiculous. For a single serve you’ll need about a cup of roughly chopped button mushrooms, coconut oil, turmeric & cumin (fresh is best, but powdered will still do). Oh, and some (Celtic or Himalayan) salt to taste…

Whack a couple of tablespoons of the oil in a frypan over medium heat, then add about a teaspoon of each spice (more if you wish – especially the super-cool super-spice turmeric). Stir it up for a minute then throw in your mushies. Keep the coconut oil beside you, since they suck up the fat like there’s no tomorrow so you’ll more than likely need to add a bit more along the way. Cook for about 4-5 minutes, adding a good dash of Celtic or Himalayan salt to taste, and serve immediately, scraping as much of the flavour from the pan onto your plate as possible, too! Deeeelicious 😀