Page 60 - Natural Health (February 2020)

SPICED PATTIES • ½ tsp ground turmeric
•
WITH ROASTED • 1 tsp cumin seeds
½ tsp ground cumin
WINTER ROOTS • 1 tsp ground coriander
• 1 ½ tsps sea salt
• Freshly ground black pepper
• Organic fruit chutney (optional)
SERVES 4
• 1 Rinse the beans in fresh water.
Winter roots
• Place in a pan of water and boil
3 carrots
• rapidly for 10 minutes, then simmer
2 parsnips
• for 1 ¼ hours. Drain and set aside.
2 large beetroot
• 2 Rinse the lentils, place in a pan of
1 small celeriac
• water, bring to the boil, then simmer
1 large red onion
• for 30 minutes. Drain and set aside. juice, spices and salt. Add pepper to
2 garlic cloves
• 3 Preheat the oven to 200°C/400°F/ taste. Combine with kale and half the
2 tbsp grapeseed oil
• Gas 6. laxseed in a food processor for 1-2
Coriander leaves, to garnish
4 Peel and chop the carrots, parsnips, minutes. Divide into four patties and
For the patties beets, celeriac, and onion into coat each in the remaining lax.
• chunks, then place in a roasting pan. 6 Heat the remaining oil in a shallow
125g dried kidney beans, soaked in
cold water overnight and drained Crush the garlic over the top of the pan. Carefully transfer the patties into
• vegetables and drizzle with the oil. the pan and fry for 4-5 minutes on
50g French brown lentils
• Roast for 35 minutes, turning half each side over a medium heat.
50g kale, chopped
• way through. 7 Serve the patties with the roasted
4 tbsp grapeseed oil
• 5 To make the patties, blitz the vegetables scattered with coriander
Juice of ½ lemon
• kale in a food processor until inely leaves. Accompany with an organic
60g ground golden flaxseed
• chopped. Mash the beans and lentils fruit chutney, the salsa and a
½ tsp chilli powder
together with half the oil, the lemon poached egg.
WINTER SLAW

SERVES 4
• 1 large beetroot
• 1 large carrot
• ¼ celeriac
• ¼ red cabbage
• 1 tbsp mustard
• 2 tbsp olive oil (extra virgin)
• 2 tbsp apple cider vinegar
• 1 tbsp caraway seeds
• Sea salt and freshly ground
black pepper

1 Peel and grate the beetroot, carrot
and celeriac into a bowl (use a food
processor if you have the relevant
attachment). Finely slice the cabbage
and add to the bowl.
2 Mix the mustard, olive oil and
vinegar together with seasoning
to form the dressing. Toss this into
the slaw with the caraway seeds
and serve with the sunlower seeds
scattered on top.

60 NATURAL HEALTH