Every Wednesday morning, I’m like a kid in a sweetie shop.
Wednesday is delivery day for our weekly supply of organic veg; organic veg which is seasonal and sourced from UK organic farms (oranges and lemons are an exception of course!). A quick caveat here, I’m a huge supporter of local independent shops so I choose to spread the love. I do use our greengrocer to top us up with our veggies in the week, but they don’t have as large a selection of organic produce as Abel & Cole (www.abelandcole.co.uk).
Not knowing what’s going to be in my veg box is part of the fun and in a small but significant way, it’s a great practice of letting go of that feeling that everything has to be planned within an inch of its life, “just to be certain”.
It’s also a great way of bringing mindfulness into our relationship with food in a natural, relaxed way. It’s just me and the box of veg! Just seeing the fantastic colours and the weird shapes of some veggies that I’ve never seen or cooked with before (particularly the fabulous array of winter squashes we’ve been enjoying) gets my creative juices flowing.
Here’s my latest recipe inspired by a recent veggie box that included all of the ingredients below. Honestly, it was so much fun putting it together, gorgeous to look at and the best slaw I have ever eaten (sorry if that’s sounds like bragging, but it really was that good!).
Celeriac, Cabbage & Carrot Coleslaw
- ½ large celeriac (grated)
- ¼ red cabbage – shredded
- ¼ white cabbage – shredded
- 1 large carrot – grated
- 1 apple – grated
- 1 raw beetroot – grated
- 1 chicory – roughly chopped
- 1 large celery stick – peeled and diced
- 1 blood orange, pith removed, segments chopped into small pieces
Dressing: Olive oil, lemon juice (and zest of ½ lemon), ground black pepper & crushed chef’s sea salt.
Garnish: toasted sesame seeds (optional).
I’d love to hear about your creative seasonal veg recipes, or your favourite homemade slaw. Please share in the comments below.
With love and wellbeing wishes,