Sorry I haven't shared any recipes for a long time - things have been mad busy with uni work and there are some pretty exciting things in the pipelines at The Herb Diaries... I can't reveal what just yet, but hopefully details will be finalised very soon....
Aside from the gale force winds tearing through this last week, we have finally been blessed with blue skies and sunshine, and to celebrate it seemed appropriate to cook up something lighter and greener to mark the start of spring. This dish is all those things and more - it is super fresh and zingy to energise you, but still packed full of immune boosting garlic, ginger and lime to fight off the end of any wintery colds. I have been wanting to experiment more with raw food ever since I visited Nama with my sister last year but it doesn't appeal to me so much in the colder months. This recipe is inspired by the amazing raw Thai curry we ate there - I hope you like it as much as I do!
This is a very versatile dish - you can use whatever vegetables you have to hand, serve it with some brown rice, or even heat it up if raw food is a step too far for you! I know raw curry sounds a bit suspect, but all the flavours taste much stronger and more fragrant, and it'll pack a very nutritious punch - when ingredients are cooked, the enzymes and other plant goodness they contain can be damaged by the heat, making them less beneficial to your health. I suggest using room temperature ingredients if you don't want your meal to be fridge cold.
I am a bit obsessed with the smell and taste of lemongrass since I visited Thailand in the autumn, but I don't often use it because I don't like the way it can leave little woody bits in your food - by blending it smooth you can completely avoid these and take advantage of its amazing (and extensive) list of health benefits. It is packed full of a range of vitamins, can help with sleep, fevers, infections, stomach discomfort, detoxing, cholesterol levels, give you glowing skin.... PLUS it smells like heaven.
1 big clove of garlic
1 thumb sized piece of ginger
1 green chilli
1 bunch of coriander
a few sprigs of basil
3 spring onions
1 stick of lemongrass
1/2 a can of coconut milk
2 small or 1 big kohlrabi bulb
2 big handfuls of kale
1/2 a red pepper
1/2 a cup of raw cashew nuts
1 tbsp of sesame oil
1 tbsp of tamari
1 tsp of chia seeds (optional)
Peel the clove of garlic and ginger. Trim the rough ends off the lemongrass, chilli and 2 of the spring onions. Place all that in a blender with the bunch of coriander, including stems (but leave a few leaves for decoration), a few sprigs of basil, half a can of coconut milk, and the juice of half a lime. Blend until completely smooth, then set to one side.
Trim the kohlrabi (keep the leaves aside for later) and peel off any tough looking bits. Roughly chop the bulb and pulse it in a blender a few times until it starts to resemble rice, then place all the kohlrabi rice into a sieve or colander to drain - it can be a bit watery so may need a little squeeze out before serving.
Wash and de-stem the kale. I mixed my kohlrabi leaves in with the kale to use them up. Massage all the greens with sesame oil, tamari and the juice of half a lime. These can then be dehydrated or left as they are if you would like your meal to be completely raw, but I like to bake them on a baking tray at a low heat for 5-10 minutes until they start to crisp up a little bit.
While the kale cooks, thinly slice the red pepper and the last spring onion, and plate up the kohlrabi rice and curry sauce. Divide the kale between the two plates and sprinkle both dishes with red pepper, spring onion, cashew nuts and chia seeds.