Category: Seasonal Cooking
This recipe is a bit of an out take from my new book WHOLEFOOD From the Ground Up (which I can excitedly say, is out 1st June). It was one of the very first recipes I toyed with and it evolved on to become something else, but I wanted to see it come to realization. I do love a nice, deeply flavoured and toothsome vegetarian pattie (too many are just mushy) to put in a burger, or just as happy without. This pattie follows the path of one of my favourite principles – try and be prepared for the week, cook a pot of grain (in this case hulled millet) and cook a pot of legumes (in this case green lentils), to use in any number of ways – but here, as the smoky beetroot burger. I’m writing this up for the Easter break as I think it would make a perfect lunch, or dinner over this most wonderful break.
There are a few things I need to tell you about this recipe. These are really quite quick to throw together, especially if you have lentils already cooked. I would suggest you cook the millet (and make extra if you would like for another use) just before you need it – the warmth will make it a little stickier, which is helpful here (you will have a little left over, but it’s far easier to get the liquid ratio perfect with 1/2 cup millet, so use it for a stuffing, or a salad !). Also, the lentils need to be well cooked – once drained, it will help the whole sticking together thing if they are mashed just a little bit. In the end however, they will stay together, no matter how unlikely you think that will be – the 2 eggs will do the trick. I also absolutely recommend that you soak your millet and lentils (this will make them more digestible), but if you forget or run out of time, cooking them in a bone stock such as chicken will buffer any nutrient losses, and make digestion just that bit easier. Also – the smoked paprika. I can tell you that all smoked paprika’s are not equal. Many of them can be quite bitter, especially when you have to add a fair bit to get a good smoky flavour. I use one that is a dulce (sweet) smoked paprika, and in Perth, Western Australia this is the brand I use. And a word in regards to the miso – both shiro (white) or chickpea are fine, and in Australia I have a preference for this brand (though, to be fair it is only available in limited places, and only on the east coast), otherwise this brand.
I’ve served it here with great organic, wood fired sourdough that has been grilled, avocado, and homemade sweet chilli and sultana sauce. The greens you see there are the beetroot greens, but take note beetroot (especially the greens) are a high oxalic acid food. Heat breaks down oxalates, so I have cooked them gently in a little ghee – this way you will get all their goodies. Pile it all on the bread, slather it and it’s a hearty and delicious meal. A bit of goat curd would not go astray. And, finally if you are after a cake for the (hopefully) cooler Autumn weather over easter, can I suggest this Walnut and Yoghurt Cake. It’s an old post, so not brilliant photos, but I can guarantee, the cake is very good.
Wishing you all a restful, safe and heartfelt Easter… x jude
All photography ©Harriet Harcourt
Hello !!! Are you as busy as I am right now, finishing off jobs before Christmas (for me that is putting the new book to bed – going through last pages, checking it twice – and getting my new online tax system finished, making sure my builders are going to get the roof on my new house before Christmas to avoid delays in the new year, thank you notes)….. ? I’ve tidied up the blog a bit (but really it needs a lot more tidying up – as does my garden) and have rounded up some recipes that are 1) Christmas and 2) are great for this time of the year. Please bear in mind, some of these recipes are old (but not bad) and have not imported into the new website beautifully – and, I’m a bit better photographer than before (not a lot, but a bit!) They are still favourites.. especially the puff pastry. I’ll have a new post up next week for a easy, dairy + gluten free + vegan dessert – one of my favourites.
Till then… x jude
I’ve just arrived back home after nearly 5 weeks away on the east coast of Australia, teaching and I think a pot of simple beans are in order. This post on beans began some weeks ago, but is ending up somewhat differently to what I envisaged. It was to be a discussion on cooking beans, but now – well it’s more about being, how grounding a simple meal of beans can be and how they can remind you that simple is sometimes all we need. This is happening a lot for me lately – you will see it also reflected in the new book (due June, 2016) – elemental flavours, simple wholegrains and legumes, fundamental animal foods, simple vegetables, simple fruits – foods that are local, seasonal, ripe, and grown in great soil with great ethics. It’s the elemental that gets me, and it’s this elementality (yes it’s my made up word) that is the key. It connects you immediately to what is real and true, and what really matters in life – it takes us into our core, our heart and soul. I have been privileged in classes – especially the 4 day intensives – to see that when simple, good, organic and/or biodynamic food is around (and a lot of it) and when people are supported, something exceptional happens – they cry, they open, they connect to each other and to themselves. It is never ever just about the food, it’s always about the energy that food carries and the context in which we eat it. And good, real food ? Well that’s mighty powerful stuff, and it seems the simpler it is, the more powerful it is. There’s a lot of crazy food out there right now, and whilst it might suit the latest fad, or marketing campaign it doesn’t seem to suit many humans, or nourish on that deeper level.
But, sometimes we do have to know how to prepare that food, how to make it optimally digestible for our human tummies, especially that grounding bowl of simple beans. Beans are part of the legume family, and require a bit of attention. First up, a bit about how they grow – they are ridiculously easy to grow. In Australia, I often find organic beans impossible to cook properly (they are really old, and | or they are heat treated for entrance to Australia and thus never cook), so I try and grow what I can. This year I’ve added the Christmas Lima Bean and Bean Frost to my repertoire of Borlotti, they are easily available online from Diggers, or some wonderful person may share a seed with you (Belinda Jeffrey shared her Christmas Lima with me). But if you live in the U.S you will easily be able to access the glorious Rancho Gordo beans, which offer a huge range of young, heirloom beans.
I know you may have heard that you need to soak your beans, but when you look at the picture above you can see that when they are fresh of the bush, how moist they are (you can also see how lush the pod is, and how bright the colour when fresh, too). They don’t need soaking, as those sugars have not yet begun to convert to very long chain carbohydrates that are hard for us to digest. Once they begin to dry though, you will need to soak them. In lots of water to cover them by about 10cm, and for Borlotti, Frost and Christmas Lima, you will need to add an alkali – many people use a pinch of baking soda, but I prefer Kombu sea vegetable, with contributes minerals, and has a special enzyme that helps to break those long sugars down. A 2cm piece is plenty for 1/2 cup of beans, which when cooked will give you around 1 1/4 cups cooked beans. Leave the beans to soak for 12 – 24 hours in a warm place. Warmth is important as it will help encourage lacto fermentation, which will also help to make the bean more digestible, and help with getting rid of anti nutrients such as phytic acid. Then drain and rinse, add to a pot with fresh water or stock with the soaking kombu, or use a fresh piece. Using a bone stock will help to make them even more digestible. Cook until they are done. The time they take depends on how old they are – beans under 1 year tend to cook from 45 – 1 hour | older – around 1 – 2 hours |older still – much longer, around 2 1/2 – 3 hours. If they are not cooked by then, they most likely never will. They are ready when gentle pressure yields a creamy centre – no pebbly bits. Pebbly bits are not digestible. I hear you saying ‘but where can I get kombu, as it’s not available in Australia?’ Kombu has been banned in Australia due to high iodine levels (crazy as we are a low iodine country, but go figure) – I buy mine online here, but you can also use Wakame which is freely available, it’s good, but it’s not quite as effective. (just a caveat about kombu, it’s great, but use it in small amounts, don’t go nuts with it).
Even though the weather is warming up, I hope you find time for this simple pot of beans in a cooler moment. But, you could always simply cook them as I have just described and use them to add to a salad with a delicious dressing. It was so wonderful to meet you all people in classes, thank you for enriching my life. I’ll be back with some Christmas treats shortly…. x Jude
There are an awful lot of hyped up conversations about sugar going on and sugar free is in, big time – another book, another movie, another fractionalised approach to food. I’ve stayed out of this debate, preferring to run a conversation in my books and classes about a wholefoods and wholistic life, but after reading this great article by Jess Cox, I felt it was timely to put forward what I consider a sensible conversation about sugar. This also coincided with the passing of my dear friends Denise and Julies’ mum – Shirley – but more about that later.
When I started out on my wholefood path some 25 years ago, I too saw things from quite a black or white perspective – I had not yet learnt that things are always far deeper and more complex than at first glance and that it is generally not what the food IS that makes it good, or wholesome and healthy, ethical or sustainable, but how we grow it, process and prepare it that is. And, the context in which we source it, eat it and the life we live. And my, but is sugar a great example of this, and of a wholefood philosophy and a wholistic lifestyle in general.
From a wholefood perspective, we could say that cane sugar juice in its natural state is a rich source of vitamins, minerals enzymes, fibers and phytonutrients, which the body requires to digest the sucrose and provide a slow release of fuel. Indeed the minerals calcium, phosphorous, chromium, magnesium, cobalt, copper, iron, zinc and manganese are absolutely essential for this process. To store over long periods and stop it from fermenting, cane juice is boiled to evaporate water and this end product is known by many names – for example Rapadura or Panela (they do the same thing, for the same reason to maple syrup and coconut palm nectar). In its traditional homes (Central and South Americas) it is consumed within the context of a whole and balanced diet and is considered a healthful and nourishing food – this is what we should be referring to when we use the words cane sugar. But, I do understand that in most cases, when we say the word sugar, we are referring to what we know as refined sugar – the cane juice instead is boiled under vacuum to achieve high enough temperatures for crystallisation, with all nutrients removed or at the very least with a few left in, during the refining process. It is a very different thing because of the way it has been processed and now, without the wealth of nutrients and polyphenols to aid the digestion of sucrose and slow down its release, it will hit the blood stream too quickly. I also understand very well that our bodies have not evolved to handle this, however will do it’s best – pulling nutrients from elsewhere in the body leading to depletion.
Which brings me to Shirley. One of the things that came through so clearly and strongly at the funeral of this very beautiful woman (both inside and out) when people spoke about their memories of her, was that the cake and biscuit tin was always full – made with refined white flour and sugar – and in the profound words of the CWA (Country Womens Association), ‘it’s not just about the scones and tea’. Shirley was always there, her door was always open, with a cup of tea and comfort. Somehow (according to the current fractionalised views on sugar) with this refined sugar in their diet Shirley and Ralph raised exceptional, healthy, wonderful children that contribute so much to our community. Somehow Shirley and Ralph lived full, happy and rich lives. Now I could also be talking of my mum (and indeed much of this generation now in their late 80’s and 90’s), who still makes biscuits and muffins for when people drop in, or to give to others. She uses white flour and refined white sugar. From a wholistic perspective (the one that fascinates me the most) is that I honestly don’t think that this bit of white sugar in a whole and balanced diet is evil, or cause disease, or indeed is going to kill you. But eating a lot of refined white sugar and flour, low fat, processed vegetable oil, nutrient deficient, additive laden food in a stressful life possibly will. From this wholistic perspective, I think we are looking in all the wrong places for salvation (hello green smoothie).I think it is far more important that we focus our attention on the fundamentals which you can find here, and when these are strong and in place (as they most certainly have been and in many cases still are in our very older generations) the issue of refined white sugar diminishes. And of course the elephant in the room always is that whilst people might be ditching refined white sugar, but they are most certainly not ditching sweetness – sweetness is always about balance and context.
Personally, my choice is for less refined sweeteners, I like the flavours and nuanced sweetness they give, but when I eat my mum’s muffins I am partaking in powerful love medicine. I love rapadura sugar, but when I do want a cane sugar with less impact I will choose the semi refined (but still crystallised) sugars such as the Billingtons range, where less goodness is taken out in the beginning. I also love maple syrup, maple sugar, coconut palm sugar and brown rice syrup (but take note all brands of BRS are not equal and in Australia I choose Spiral), and of course fruit. I dislike and do not advocate products such as Agave or Xylitol – both highly refined products.
Shirley was known for and for her love of a good sponge cake and for the time she took to sit down with others. Afternoon tea is a great way to slow down on the weekend and stop, and for some to lay their burdens down. I thought you might like to make one for a weekend in the warmer spring weather. A sponge is certainly my favourite cake too – I love it with passionfruit and banana. If a sponge is not your thing, there’s plenty more delicious options in my book Wholefood Baking (and don’t forget to check out the yummy Choc Peanut Truffles on Jess’ post. Vale Shirley.
This is the kind of ‘a little something’ that I needed on a cold and wintery Sydney day recently.. pure comfort food. And I did indeed need a bit of comfort. I was exhausted after doing the shoot for my new book (out next year), and staying with my good friend (and fellow Whole and Natural Foods Chef) Holly Davis, who helped me, the word we used was ‘shattered’. We were completely shattered, and requiring said comfort food (plus, it was cold). It also seems that rice pudding is back in (mind you it has never really gone away in our house) – I noticed it has made an appearance in this months Delicious magazine, so it seems, we are on trend :) I actually don’t use a recipe, just throw it all in and judge from look, but the all important thing in making a rice pudding is getting the consistency right (not too runny, not too thick) so I’m giving you a recipe. It’s originally from this book (I’ve tweaked it a little) … a truly brilliant book that mum has had for years, it’s well worn and stained, and truly, has all the Australian classics – it’s well worth tracking down.
But whilst carrying on about how exhausted we were, it was a wonderful time. I call it the ‘seeing the view from the mountain’ time. That time, when you’ve worked so hard (over years and years), taken the enormous risks that you take, putting it all out there – and you finally get the chance to see the beauty of it all. To see this book, that in the beginning (and for quite some time over the past year) I couldn’t see at all where it was leading me, but I kept on following a jungle path – finally I got to see that it was beautiful, and that the whole was so much more than the sum of it’s parts. That takes one talented photographer (Cath Muscat) and stylist (Michelle Noriento), and of course a publishing team who are there for you (Murdoch Books). BUT, it also takes a friend. I’ve had a lot of lessons about what makes a true friendship this year – easy for some to talk the talk, but not walk the walk. Thank goodness, that I count Holly as a true friend. Thank goodness she knows how to make a cup of tea because we really needed it. The photo below is a screen shot of the teapot from Cath’s instagram account. It also took another hand in the kitchen, and we were loved sharing more time with Trudie Fenwick – a graduate from the 2013 Whole and Natural Foods Chef Training Program. We also had the opportunity to catch up with another graduate (2010) Belinda Pooley (Wholefood Canteen), another true friend and we got to meet her gorgeous new bub.
A shoot goes like this: you organise what you are going to shoot (we had 40 shots of food + chapter openers + incidentals+ pictures of me) – in 5 days. You organise the shopping list (that was Holly’s job, and no mean feat). You watch in awe as box after box of props are unloaded. You cook your ass off, because that’s a lot of shots you are doing each day. I also keep an eye on the shot so it represents me. No blue plates I say, no twine around everything I say – and in the end, there was blue, and a bit of twine, but I loved it. Loved it to bits. I love who I see this book becoming, I love that whilst I couldn’t see always what it wanted to be, my spirit did and kept me on the path. I think you will like it too. That’s Michelle s hands down there, getting the shot into shape, and below it, is the gorgeous Smeg fridge we used for a shot. Look at the colour – Panna Cotta – it says it all. I literally can’t wait for my new home and cooking studio to be built (that’s another story), but already I have my Smeg oven sorted. I’ll tell you more about that at a later date.
Before I leave and get to the recipe, I will be putting together a class program next week for August, September, October and November for Perth, Melbourne and Sydney. It will post on the website, FB and newsletter. I’d so love to meet you and I hope you can come along. In the meantime, try this out this winter weekend… serve it with any baked or stewed fruit as desired. Eat it for morning tea, snack or afternoon tea or dessert… it doesn’t matter :)
As you can see, I like a bit of scone with my butter, and it seems that many of you do too, if the facebook post is anything to go by :) I’m making this post quick and short, so I can get this up in time, just in case any one would like to make these for Mothers Day morning tea.
I’ve been making these just recently to have something in the freezer to quickly take out and heat, for morning tea. Autumn has bought some very cold mornings recently, and my house is even colder, so when I’m sitting at my desk (editing the new book), a warm cup of tea and scone is just what the doctor ordered. I love scones, any flavour just about (so long as it’s not chocolate or too weird), and think pumpkin and date is in the top 5. And, there’s no reason you can’t chop up a lot of glace ginger and put that in also.
So whether you are making these for a Mothers Day treat, or just a warm something on a busy working day, I hope you enjoy them as much as I do. I’ll be making a batch at Mum’s tomorrow for her freezer, so she too has some treat goodness for a cold morning on hand…. x Jude
- Afternoon Tea
- Chef Training
- Core Recipes
- Dairy Free
- Gluten Free
- Grass Fed Meat
- Late Summer
- Making a Book
- Meals from my Garden
- Quick Dinner
- Ramble and Roam
- Seasonal Cooking
- Soaked Grains
- Sustainable Fish
- Wedding Cake
- Whole and Natural Foods Chef Training
- Wholefood Kitchen