Looking for a simple and tasty healthy new year recipe? Susan Jane White has you covered
Susan Jane White IT’S THE NEW year, and after the wonderful indulgences of Christmas you might fancy dipping your toes back into the world of vegetables.
Serve alongside curries, with your favourite fish, smothered on toast or offer to your teens with tortillas and a smug giggle . Namaste.Little comets of deliciousness. Store in an airtight jam jar somewhere visible in the kitchen so that you can sprinkle this over porridge, soups, suppers and eggs.Shell your pistachios. In a pestle and mortar, pound the nuts into small pieces. You can also do this by wrapping the shelled nuts inside a clean tea towel and use a rolling pin to smash them up.
Roast in the oven on the middle shelf for 20–25 minutes, until soft and mushy. You can check by gently lifting one of the garlic heads to reveal lots of soft cloves of garlic in their papery pods. A hot, fermented chilli sauce, sriracha ramps up sufficient voltage in my bloodstream to power a rural village. If you’re lucky enough to try it, expect your heart to feel like a propeller taking off through your chest.
Pop them out of your tray and transfer them into a recycled freezer bag marked ‘hot and spicy sriracha’. When you want to ignite a boring supper or guest, pop one of these into your dish from frozen. Or defrost thoroughly for 1 hour if serving chilled with avocado toast, for example. Namaste.Kefir is not another cranky health food reserved for the Birkenstock brigade. Nope. Kefir is yogurt’s low-maintenance, tarty cousin.
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