I HAVE AN ONGOING FEUD WITH KALE: the Ruiner of Green Smoothies. It is worse than a toxic boyfriend with an inflated ego: nothing should require that much massaging just to be marginally palatable. But it is not just about kale, it is what it represents in toxic diet culture. This myth that eating healthily should require penance and self-flagellation. That unless the food tastes ‘virtuous’ that it is not good for us and we should be suffering to attain good health.
Bollocks to that. I don’t even like the word ‘healthy’ to describe food anymore. Another reason I chose ‘Nourish’ as our word for the month in The Susty Lunchbox. It is a far nicer word, with no moral attributes to it. It is cosy and comforting and life-affirming.
Unlike this sodding green smoothie that set me off on Twitter.
Ten ways to find nourishing foods that you actually like
When you are bored. Bored of life, yourself, your own cooking, your partner, then try these suggestions to nourish your body and soul again.
Create The List. I have a running list on my phone where I list simple things that I like for breakfasts and lunches. And what most people would call snacks but I class as ‘mini meals’. Don’t assume you’ll remember: make a note of it. You can get fancy and use an app. But I find the super simple list works.
Find your ‘level the playing field’ flavours, cuisines or ingredients. In my case if I don't know what I want, anything tomato based always works. Tomato soup, pasta and a classic tomato sauce, caprese salad, tomato and cottage cheese on a Ryvita or a fried egg and sliced tomato. A Bloody Mary will also do rightly.
Revisit old favourites. I don’t think we ever fall totally out of love with old favourites: they just become a little worn out and we become bored. Revisiting foods you used to love is well worth it to reignite the interest and enjoyment. And then you can add them to The List.
Plant fats for flavour and mouthfeel. Food can often be improved by the addition of fat. The French know this all too well with the addition of cream and butter. Used judiciously, I don’t have a problem with that. But why not consider coconut milk and avocado as plant-based options?
Add a fresh element. My cookery students hear me bang on about this in every class. Every cooked meal can benefit from the addition of a fresh element: herbs, spring onion, fresh tomato salsa, gremolata, chermoula and so on. Especially slow-cooked, cold weather dishes need a ‘lift’.
Lemon and lime are sublime. This is probably the most remarked-upon thing that students learn from me: seasoning your food often includes adding an acid. Vinegars are great, but as a citrus farmer’s daughter, I am all about the citrus. A squeeze of lemon or lime never fails to elevate a dull dish.
Copy your favourite healthy-ish convenience meal. I am not above stalking the aisles of supermarkets for ideas. The veggie moussaka from M & S or the lentils and halloumi from Woolworths being two of my favourites. Make it a little project to learn how to prepare the dish yourself. You will be both happily fed and have a new, lifelong skill.
Spice is more-ish. And by this I don’t mean necessarily dive head into Madhur Jaffrey. But a bit of fresh ginger, sumac, hot sauce or white pepper are just some ideas to add some spice and excitement to your dishes. Or try something new-to-you such as baharat or Old Bay Seasoning to spice up healthy meals.
Crunch is King. I love crunchy and crispy textures, they increase my enjoyment of a meal exponentially. And they are naturally normally fresh produce, which is a bonus. Except Doritos. Think of adding a crunchy side salad or some simple steamed green beans to a meal.
Aisling's Green Smoothie
Makes 1 serving
Smoothies are often mistakenly treated like a 'catch all' recipe for various odds and ends of fresh produce. Sometimes it works, sometimes it doesn't. I have made the very firm decision to stick to making smoothies within certain taste parameters. To avoid having to force down a horrible tasting liquid with a face like a bulldog chewing wasps. So, I present to you my pal Aisling's recipe that she taught to me many years ago in The Bath Pub while sculling gins. It has served me well and I don't deviate greatly from it. Frozen veg is great to reduce waste and it also makes smoothies thick and lush.
1/2 small avocado (frozen is good)
1 stick celery
10cm piece of cucumber
1/2 cup of spinach (frozen is good)
1 small pear
juice of 1/2 lime
Method:
Wash all the produce, but don't worry about peeling anything except the avocado.
Roughly chop the fruit and vegetables into smaller pieces.
Pack the produce into a blender or smoother maker and barely cover with cold water. Squeeze in the lime juice.
Blitz until very smooth. Add more water if needed.
Thai Tom Khaa Kai Soup
Makes 4 servings
This is one of my favourite Thai soups, I end up craving these classic flavours of lemongrass, lime and fish sauce, it is so more-ish. If you want to make the soup a bit more substantial, you can add rice noodles just before serving for a slurpy lunch. You can make this soup vegan by using tofu instead of chicken and light soy sauce instead of fish sauce. The lime juice is essential though and the basil is a surprising but delicious twist instead of just coriander. The flavours make you feel alive when you are just trying to feel something, anything on a dreary day.
2 lemongrass stalks
1 thumb of ginger or galangal
5 lime leaves (use dried or frozen)
2 x 400ml tins coconut milk
3 chicken breasts, diced
150g mushrooms, wiped clean and sliced
2 tbsp Thai fish sauce
1 tbsp brown sugar
12 cherry tomatoes, halved
juice of 2 limes
2 red chillies, finely sliced
2 tbsp chopped coriander
2 tbsp torn basil leaves
Method:
Bruise the lemongrass with something heavy and add it, along with the lime leaves, shallots, ginger or galangal, coconut milk and chicken stock to a soup pot and bring to the boil.
Add the chicken, mushrooms, sugar and fish sauce. Reduce the heat and simmer for 10 minutes.
Pour in the lime juice, tomatoes and chillies and simmer for a further 5 minutes.
Check the seasoning and remove the lemongrass, lime leaves and ginger before serving.
Serve with the fresh coriander and basil.
Greek-ish Chickpea Salad
Makes 4 servings
This salad is my current 'on repeat' recipe. I love Greek food and especially the salads. The key to making this salad superlative is the quality of the chickpeas. You can either cook your own from scratch or use really good quality tinned or bottled ones. The texture is totally different and will have you shovelling this salad in versus mulling over the grainy texture of iffy chickpeas. Everything about this salad just works. Plus, it lasts well in the fridge and travels well - I use a small thermos food flask to keep my salads chilled.
1 x 400g tin of chickpeas, rinsed and drained
15cm piece of cucumber, diced
125g cherry tomatoes, halved
15 Kalamata olives, pitted and halved
100g feta cheese, crumbled
2 tbsp chopped fresh parsley
Dressing:
2 tbsp red wine vinegar
1 tsp Dijon mustard
2 tbsp olive oil
2 tsp dried oregano
1/4 red onion, finely diced
salt and pepper
Method:
Make the dressing first by combining the vinegar and mustard and seasoning with salt and pepper. Gradually stream in the olive oil whisking all the time. Taste and check for balance. Add the oregano and diced onion and leave to mellow for at least 10 minutes.
Mix the chickpeas, diced cucumber, tomatoes, olives, feta and parsley in a bowl. Pour over the dressing and gently mix.
Store in an airtight container in the fridge for up to 5 days.
News: Corporate and Community Group Classes for 2022
I have had the challenge and privilege of taking my cookery classes and sustainability keynotes online in the last two years. Thank you for overwhelming support, and those that have booked classes, recommended me and formed part of the community. For 2022, I have given my offering a serious upgrade with deep dives into food sustainability, the susty home and office and remote work wellbeing. If you are a company, a library or community group who is interested in substantial sustainability content, email me on rozanne@rozannestevens.com
In the meantime, happy cooking and Feck Off Kale!
xoxoxo
Rozanne