COOK FOR TASTE, COOK FOR HEALTH
I regularly have conversations with clients being reluctant to eat cooked vegetables because of childhood memories. Their sensory expectations are based on overcooked, dull, mushy and watery veggies. It shows how our memory is fundamental in our food choices.
Cruciferous vegetable (cabbage, cauliflower, broccoli….) are precious gifts from nature. As such, they deserve to find their way to your plate. And they don’t have to be destined to an over-boiled & bitter fate!
Here 3 of my favourite recipes that play on colour, texture & flavour with cabbage.
1. VELOUTE VIOLET (Purple Soup)
A warming soup for all your senses: its bright colour, creamy texture, & delicious flavour in a quick and easy to prepare meal.
2. BRAISED CABBAGE, CARROT & WALNUT
Crunchy and soft, purple and orange, easter and western: all about contrasts for a five-sense experience.
3. CAULIFLOWER & FENNEL NUGGETS
Use it as a main or as a snack: great way to add some cruciferous into your diet.
Enjoy!! And remember, enjoyment is about pleasure. Pleasure of taste, pleasure of texture, pleasure of flavour, all combined.
Yours in health and wellness.