Cardoon & Squash ‘Hungry Gap’ Spring Wraps

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Fresh Cardoons from Riverford

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Spring Wraps

 

It is indeed Riverford on the menu again…as ever! Well You just can’t beat perfection and they’ve got exactly what I need. Nowhere else can bring it quite like these guys. Every ingredient bar the salt comes from them on a normal week and I always try to keep it this way. It is just the healthiest way I know. Organic rocks.

If you haven’t heard of them yet, check them out >>Riverford Organic Farms<< Their food is so fresh, so organic and is absolutely bursting with natural flavours! Never did I think I could enjoy vegetables as much as I do now, being an organic vegan. Buying from Riverford has changed my life and I can really feel the difference in my diet and overall well-being. It’s great!

Recently I discovered Cardoons, one of Guy’s projects. Car-what? Yes I know, quite a bizarre name they have isn’t it?! I had never heard of them either, until this year and oh how fabulous they are.

They look like a Grandpa version of celery but definitely do not taste like it, more like artichoke! As described to me, they are indeed very bitter, they must be good for us then, right?

Accompanied by butternut squash they sure sweetened up a treat and they helped make a very impulsive decision turn into a quick and delicious meal. Inspired by this Rutabaga Wrap recipe, this is the cardoon re-vamp.

Make my Squash & Cardoon Spring Wraps:

Main Ingredients:

4″ medium Butternut Squash
3 stems Cardoons
1 Spring Onion
3 large Pointed Cabbage Leaves
5 small Beetroot Green Leaves

Dressing:

4 tsp Olive Oil
1 small clove raw Garlic
1/4 tsp Cayenne Pepper
Pinch of Pepper
Pinch of Salt

Method:

Wash all the vegetables and leaves
Chop away the fluffy leaves and peel away the fibrous ribs using a knife or peeler (this mainly applies to the very outer stems, I felt the inside ones were fine unpeeled)
Chop the cardoons and spring onion
Thinly slice the squash
Crush the garlic (do not cook)
Lightly steam all the veg for 5 minutes
Lay out the cabbage leaves and place the squash onto them, share out the cardoons and spring onions equally, sprinkling on top.
Add the beetroot leaves for a vibrant touch and for extra goodness

Mix all the dressing ingredients together and slowly drizzle over the inside of the wraps
Fold over the leaves
Maybe drizzle a little more dressing over, whatever works for you.

Take a deep breath.

Enjoy!

I cooked a bunch of cardoons, with this recipe and I had a few chopped pieces on the side of the plate as well as in the wraps. A few were left over so I kept them in the remains of the dressing and popped them in the fridge overnight. Upon returning to the situation I was amazed at the way they had soaked up the flavour…yum. Goodness me – awesome veggies! They seriously owned that sauce!

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Try something new

 

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Organic Anti-Candida Spicy Springtime Recipe

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This plate of food tasted amazing, like a vegetable curry and I just totally winged it so excuse the quantities please!

This dish is to keep Candida overgrowth at bay in a delicious way as well as being great for promoting weight loss.

Swede (Rutabaga) is known to help combat candida as are spices so feel free to add amounts to your taste. Bear in mind that too much swede will write of the weight loss factor in this recipe.

Main dish:

1″ thick small Swede
Small bunch of Purple Sprouting Broccoli (leaves removed)
A few leaves of Spring Greens or 1 small head (depending on the wildness of the crop)
5″ of Leek
2 sticks of Asparagus

Sauce:

1/2 a Cauliflower’s leaves
All the leaves from the Broccoli
A sprinkle of Turmeric
A sprinkle of Cayenne Pepper
A sprinkle of Black Pepper
A sprinkle of Cumin
Approx. 1/2 Ounce Water *non-organic

All vegetables are from Riverford Organic Farm – please visit their site Riverford.co.uk for the freshest food the UK has to offer.

Method:

Wash all the vegetables.
Cut away the leaves for the sauce and put to one side.
Chop the swede, spring greens and leek into small amounts.
Half the asparagus.
Steam all the veg for about 7 minutes.
Remove the veg and drain.
Add the leaves for the sauce, the spices and the water to the blender.
Blend until smooth.
Arrange the vegetables on a plate and decorate with the sauce.
ENJOY!

I really hope you enjoy this dish. I was so happy it tasted like a curry! 🙂

 

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