I have been so busy writing my book these past few weeks, it has taken all the restraint I have not to share the recipes here as they come into creation.
But the best things come to those who wait and so on both sides of the deal we must practise patience. Something I wasn’t born with much of.
Last weekend though, we found an enormous organic savoy in Somerset and, cooking and drinking and chatting with friends and almost while we weren’t even looking, this recipe somehow happened. Ben gets most of the credit, but I added lemon zest and chilli.
It’s quick, raw, super healthy and packed – like all cruciferous veg – with nourishing phytoestrogens which help balance and regulate hormones. The raw fibre, of which we rarely get enough, keeps the gut clean and healthy while balancing blood sugar and the fresh lemon supports liver detox.
It’s a good one.
Serves 4 as a side
1 large savory cabbage, shredded
Juice of 1/2 large kemon
3 tbsp cold pressed olive or hemp oil
A large pinch of salt
1 small red chilli, de-seeded and finely chopped
Zest of 1/2 lemon
A handful of almonds, roughly chopped
Black sesame seeds to sprinkle
In a bowl, mix the oil, lemon and salt with the cabbage and massage it for two or three minutes so it starts to soften. Add the almonds and set aside while you chop the chilli and grate the lemon zest.
Before serving, add the chilli and zest, toss and sprinkle with black sesame.