If you’re embracing the sharp winter chill with some seasonal travels, these two delicious recipes from Dr Libby Weaver are the perfect lunchtime or evening pick-me-up. Packed with goodness, they’re also relatively straightforward to create in your motorhome, caravan, or van. Plus, this is a great time of year to start enjoying more servings of locally grown broccoli and cauliflower.
Brilliant Brassica Soup
That old adage of an apple a day keeps the doctor away could easily be replaced by a serving of broccoli a day keeps the doctor away. The brassica family of vegetables includes cabbage, Brussels sprouts, broccoli, and cauliflower. Besides adding flavour to meals, these vegetables are packed with antioxidants, which may help lower the risk of cancer and coronary heart disease as well as supporting healthy estrogen metabolism.
- 2 broccoli, heads and stems roughly chopped
- 1 cauliflower, heads and stems roughly chopped
- 2 tablespoons of coconut oil
- 1 onion
- 2 stalks of celery, chopped finely
- 4 cups of homemade vegetable stock
- 1 tin of coconut milk
- 1 handful of parsley, chopped
- 1 handful of mint, chopped
- Sea salt to taste
- In a large saucepan, melt coconut oil and cook onion and celery on a low heat until soft and translucent.
- Add chopped broccoli and cauliflower, including the stems. Bring to the boil with the vegetable broth then reduce heat and cook for a further 15 minutes.
- Add sea salt, chopped herbs, and stir in coconut milk.
- Blend in a food processor or blender if you like it smooth and pour back into the saucepan for reheating if needed.
Warm Bean and Potato Salad
For many years, potatoes were feared due to their carbohydrate content, but really, they need to be celebrated for the many vitamins, minerals, and phytonutrients that they contain. If you wish, add some chopped tomatoes and olives to this salad to make it more of a vegetarian version of a salad niçoise.
- 6 medium floury potatoes, skins on, quartered
- 1 teaspoon fresh rosemary leaves, finely chopped
- ½ bunch of parsley, finely chopped
- Olive oil to coat potatoes
- 200g green beans
- 3 boiled eggs, halved lengthways
- ¼ cup raw almonds, soaked overnight, then rinsed well
- Salt and pepper
- 2 bunches basil
- Juice of 1 lemon
- 1 clove garlic
- ¼ cup olive oil
- 1 tablespoon maple syrup
- Salt and pepper
- Boil the potatoes until tender. Remove from the heat and drain. Transfer to a bowl and add the chopped herbs. Season well with salt and pepper, then drizzle the potatoes with a little olive oil to coat.
- Preheat the oven to 180°C. Line a large shallow ovenproof dish with baking paper. Arrange the potatoes in a single layer and bake for 35–45 minutes until golden brown.
- Place the dressing ingredients in a high-speed blender and process for five seconds until the mixture is well incorporated but still has some texture.
- In a bowl, combine the potatoes, uncooked green beans, eggs, and almonds. Gently toss through the dressing. Serve immediately.
Recipes from The Real Food Kitchen cookbook by Dr Libby Weaver and Cynthia Louise. For more Dr Libby recipes, visit drlibby.com.