Have a Healthy New Year

With the New Year upon us and thoughts about making up for the obligatory Christmas overload on food and drink enter our minds, we’re refocusing and looking forward to a 2018 packed full of all the seasonal fruit and vegetables that the British country side can offer!

If you’re looking to make small but significant changes to your health and lifestyle in 2018, a weekly fruit and veg box is the ideal solution which will see you not only eating better, but transforming the way you eat with a whole host of ‘unusual’ and seasonal veg!

We’re offering customers 20% off all trial boxes, trial months or the first month of a repeat subscription. Simply enter code NEWYEAR for your Tower Green Hamlets veg box when checking out.

This offer is valid from 27.12.17 to 31.01.18 – one code per person, valid on trial boxes, trial months or the first month of a regular order.

Millet with Broccoli and Leeks

Millet is a nice alternative to the traditional pasta or rice. On top of that, it is gluten free.

Chopping really thinly the broccoli for having a broccoli powder is a really pleasant way to eat it, on top of having it mix with the leak. The whole dish is pleasantly green and has plenty of flavours.

Time Preparing: 20 mins
Time Cooking: 20 mins
Serves: 2
Difficulty: 2/5
Season: Autumn / Winter

Ingredients
– 120g Millet Grain
– 2 Leeks
– 1 Broccoli
– 3tbsp Olive Oil
– 3tbsp Soya Cream
– Salt and Pepper for seasoning
– Handful of toasted Sesame Seeds

Method
1. Start by cooking the millet as instructed on the packet
2. Wash the leeks and slice horizontally and vertically
3. In a pan, heat olive oil on a medium heat then add leeks for 10-15mins, stirring occasionally
4. Meanwhile, wash broccoli and boil in a pan of water for 3mins
5. Cut the heads off the broccoli so they turn into a fine ‘powder’
6. Add half of the broccoli to the leeks and add soya cream and seasoning
7. Layer millet, leek, broccoli and soya cream on a plate
8. Sprinkle the leftover broccoli, and toasted sesame seeds

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Salmon and Courgette Noodle Bowl

A delicious and quick lunch, which is actually a lot more filling than it looks. We’d originally thought we were preparing a meal for two, but found it could easily cater for up to four, depending on how big an appetite you and your guests have! The crunch of the bok choy perfectly compliments the soft textured salmon, and can be adapted to suit your spice tolerance!

Time Preparing: 20 mins
Time Cooking: 25 mins
Serves: 2-4
Difficulty: 2/5
Season: Autumn

Ingredients
– Marrow / 3-4 Courgettes
– 2 Bok Choy
– 1 Romano Pepper
– 1 Spring Onion Bunch
– 1 tsp Ginger
– 1 Garlic Clove
– 2 Salmon Fillets
– 1 tbsp Sesame Oil
– 1 tbsp Soya Sauce
– 1 cup Vegetable Broth
– Chili (optional)
– Salt and Pepper for Seasoning

Method
1. Preheat oven to 180degrees, then cook salmon (wrapped loosely in foil) for 25 minutes, or as instructed
2. Prepare veg – thinly slice courgette or use a spiraliser, thinly chop garlic and ginger, thinly slice pepper, trim the end of the bok choy stems off and discard and chop spring onion bunch, discarding heads
3. Add Sesame Oil to a wok or pan on Medium Heat
4. Once the oil has been heated, add the garlic and ginger for a minute
5. Add bok choy, season with salt and pepper and stir for a further 2-3 minutes
6. When the bok choy has started to wilt, add vegetable broth and soya sauce along with your courgette noodles and half of the spring onions before turning the heat to Medium-High
7. Leave to cook for just over 5 minutes until courgette noodles have softened before adding the cooked salmon and remaining spring onions

Healthy New Year!

We hope you had a very happy ringing in of the new year and are all ready to start your detox diet and healthy living for the year! Most of us are a little (or very) broke so cooking meals to eat out less and packing lunch to save a few pounds (whilst losing those pounds gained over the holiday season) would most definitely help!

We are back to normal collections this week and hope you are looking forward to your boxes – most of us are running low or out of veg by now.

What better way to start the year than with a “superfood” beet, apple, carrot/kale and quinoa salad. Or use cous cous instead. Try this roasted beet version with kale, goats cheese, and walnut vinaigrette. It is not essential to peel and dice the beets before roasting (although these golden ones won’t stain) as you could roast them whole with a little olive oil then rub off the skins when cool. Or try this grated raw beetroot coleslaw-like version with carrots and raisins, nuts and seed.

And be ambitious in the New Year with a recipe you may not have tried before, like stuffed cabbage leaves. A herby beef mince option or a paprika pork mince version, or omit the meat for a vegetarian dish.  Since you need cooked rice for the recipe, why not cook more for some egg fried rice with broccoli florets? Substitute white for brown rice if really on the healthy mode.

And if you are yearning for the simple after rich and lavish meals, try this tagliatelli with cavolo nero, chickpeas and pecorino (or parmesan).

Now, on what to do with the vegetables in your box here are a few ideas from our past newsletters/ blog posts:

  • Golden Beet – Golden Beet Balls has lots of ideas on what to do with them
  • Parsnip – Rooting for Roots is written for these and other roots or try a curried parsnip and apple soup?
  • Black Kale – A Tuscan soup for the Tuscan kale, ribollita, is the classic way to cook cavolo nero. Link has lots of hints for twists and variations and here’s another – try it with rosemary and/or some Tuscan sausages. Even better made in advance.

This Week’s Bounty

Standard Box
* Valour Potatoes, Perry Court
* Carrots, Lancs
* Onions, Norfolk
* Black Kale, Kent
* Savoy Cabbage, Kent
Broccoli, Spain
Parsnips, Lancs
Golden Beets, Lancs
Small Box
Items starred (*) above

No-Potato Substitute
Turnips, Perry Court

Fruit Supplement
Oranges, Spain (standard only)
Apples – Gala, Kent