Meet the Winter Brassicaceae Family

You will find these glorious vegetables in your boxes, markets and shops to enjoy this winter. They are packed full of nutrients including  vitamins, minerals, and phytonutrients. They also contain glucosinolates,* unique compounds found almost exclusively in brassicas. When activated by chopping, chewing, or gut bacteria, they transform into molecules with potent antioxidant and anti-inflammatory effects to support health.

Winter Tabbouleh

Winter Slaw

Aniseedy Cabbage Soup

Fermented Red Cabbage with Apple & Juniper

Potato Colcannon

Swede Salad

Cauliflower Korma

Brussels Sprout with Coriander & Chillies

Kohl Rabi Salad with Apples & Walnuts

All recipes are plant based free from dairy & eggs as well as gluten, see below...

*glucosinolates can interfere with thyroid function this is generally only a concern for individuals with underlying thyroid issues

Winter tabbouleh

serves 4

1 small cauliflower

100g kale, stalk removed and finely shredded

1 fennel bulb halved and very finely sliced

2 spring onions very finely sliced

50g dried cranberries

2 tablespoons shelled hemp

handful of watercress - chopped

1 tablespoon ume su (or lemon juice)

1 tablespoon tamari

4 tablespoons olive oil

1 clove garlic crushed

 1/4 teaspoon chilli powder

salt and freshly ground black pepper

Rub 1/4 teaspoon of salt into the kale stir in a teaspoon of ume su (or lemon juice)               & set aside.

Finely chop the cauliflower to resemble the size of bulgar wheat and place in a bowl.

Add the fennel, spring onions, cranberries, hemp and watercress.

Whisk  together the remaining ume su (or lemon juice) tamari, olive oil, garlic and chilli powder and stir into the cauliflower mix. Add the kale, season with salt and pepper and leave to stand for 30 minutes before serving.

Winter slaw

serves 4

½ red cabbage – very finely shredded

250g Brussels sprouts – very finely sliced

4 celery sticks cut into fine slices

6 tablespoons olive oil

1 tablespoon lemon juice

1 teaspoon Dijon mustard

black pepper & salt

seeds from 1 pomegranate

handful of almonds sliced and toasted

Place the red cabbage, Brussels & celery in a bowl.

Mix together the olive oil, lemon juice, mustard, salt & pepper and massage  through the vegetables. Leave to stand for at least 1hr preferably 3. Tip into a serving dish.

Top with pomegranate and almonds

Aniseedy cabbage soup

serves 4 - 6

1 small white cabbage

2 small  fennel

4 medium carrots

2 medium potatoes

2 tablespoons olive oil

1½ litres vegetable stock

1 tablespoon light miso

1 teaspoon aniseed lightly ground

Cut the all vegetables into small dice and cook gently in the olive oil until beginning to soften.

Stir in the aniseed.

Add the stock and cook for 20 -30 minutes or until you have a  soft chunky soup.

Stir in the miso, season as necessary and serve

Fermented red cabbage with apple & juniper

1k red cabbage2 x Granny Smith apples (or similar)20g salttablespoon juniper berries roughly ground in pestle & mortar

Very finely shred the red cabbage and place in a bowl.

Add the salt & massage the mixture until you have plenty of liquid.

Core the apples, finely chop & add to the cabbage with the juniper berries.

Pack into a wide mouthed jar pushing down well.

Ensure the vegetables are covered with liquid adding a little water if necessary.

Weigh down to keep the vegetables submerged, cover with a cloth.

Ferment in a warm place away from sunlight for 1 – 2 weeks.  Check regularly to ensure the mixture stays submerged.

When it tastes to your liking, loosely fasten lid & store in a cool dry place. Unopened will last for at least 6 months.

Potato colcannon gratin

serves 4 -6

1 kilo Maris Piper or similar floury potato

small head of cabbage

4 shallots chopped finely

4 cloves garlic, chopped finely

3 tablespoons olive oil

salt & pepper

200ml oat milk

extra olive oil

oven 180C /350F

Scrub potatoes and boil until tender.  Chop the cabbage and steam until tender.  Cook the onion and garlic in the 2 tablespoons olive oil for a few minutes, add cabbage and remove from heat.

Mash the potatoes either with the skin or you can remove it if you prefer.  Heat milk and remaining tablespoon olive oil and beat into the mash with the cabbage mixture, season well.  Pile into oven proof dish, sprinkle oil over the top and bake 15 -25  mins until golden.

Swede salad

1 medium swede trimmed and peeled

juice & zest of 1 lemon

1 chili finely chopped

2 cloves garlic finely chopped

1 tablespoon tahini

2 tablespoons olive oil

sea salt & black pepper

toasted sesame seeds

Very finely cut the swede into matchsticks

Combine the lemon, chili, garlic, tahini & olive oil and mix to a pouring consistency creamy dressing, adding if necessary a little water.

Mix the swede and dressing together and allow to stand for ½ hour before serving with the sesame seeds tossed on top. If you still have a little fresh mint in the garden or on the windowsill toss a few leaves on as well.

Cauliflower korma

serves 4

1 cauliflower, broken into florets

2 tablespoons olive oil

1 tablespoon freshly grated turmeric

1 tablespoon freshly grated ginger

scant teaspoon salt

1 large white onion chopped

2 cloves garlic finely chopped

teaspoon  crushed cardamom seed

1 green chilli finely chopped

2 teaspoons freshly ground coriander seeds

1 teaspoon freshly ground cumin

¼ teaspoon allspice

¼ teaspoon black pepper

250 ml vegetable stock

3 tablespoons ground almonds

Heat the oven to 210C

Toss the cauliflower florets in 1 tablespoon of oil along with the salt, turmeric & ginger, tip onto a baking sheet and roast for 10 minutes.

Heat the remaining tablespoon of oil and gently cook the onion & garlic until soft, add the cardamom, chilli, coriander, cumin, allspice & black pepper, cook for a further 2 minutes

Tip in the cauliflower, add the stock and almonds and simmer gently for 5 minutes

serve with brown basmati rice and should you  still have fresh coriander growing loads of chopped coriander.

Brussels sprout with coriander seeds, chillies & ginger

500g Brussels sprout any tough outer leaves removed

2 tablespoons olive oil

4 tablespoons stock

2 teaspoons coriander seeds, crushed

1 fresh chilli, finely diced

2 teaspoons grated ginger

black pepper and salt

splash of soy

In a flat lidded pan gently cook the Brussels in the olive oil and stock for just 5 minutes with the lid on. Remove the lid and continue to cook until the stock has evaporated.  Stir in the remaining ingredients and serve.

Kohl Rabi Salad with Apples & Walnuts

serves 4

2 small kohl rabi peeled and cut into matchsticks

1 apple preferably red skin, quartered, cored and cut into fine slices

2 heads Belgian endive broken into leaves

40g walnuts roughly chopped

1 tablespoon lemon juice

1 tablespoon tamari

1 teaspoon Dijon mustard

3 tablespoons  olive oil

salt & black pepper

In a bowl whisk together the lemon juice, tamari, mustard and olive oil add the kol rabi and apple a let stand for 15 minutes.

Add the endive leaves and walnuts, season and serve.