These last few weeks my breakfasts have been far from the accepted ‘norm’. What started as a breakfast consisting of fridge and cupboard leftovers, is now becoming something in itself. It may vary slightly each time, but the main dish I am having for breakfast each morning is a delicious mound of kale massaged with avocado, olive oil, lemon, salt and a touch a cumin. Is it weird that I salivate over that much in the same way as I would over a huge slab of chocolate? There is just something about a creamy kale salad with mashed avocado and maybe half a coconut and banana (trust me) on the side that is just so satisfying. I’ve always had this love of greens though. I was a strange child. My two favourite things to eat were spring greens and peas. I would often get into an argument with my brother if I felt he had a bigger portion of either of these two things than me. Another thing I used to do as a child, and I’m not joking here, was eat the majority of my vegetables raw. Honest! With a Sunday roast I would have raw carrot cut into little tiny sticks, and raw brussel sprouts covered in gravy. Weird. I would always have roast potatoes though, of course… Then as a teenager, after eating a Cadbury’s Double Decker on the way home from school, I would get in the house and munch on half a raw cauliflower; so it wasn’t as if I was this saintly girl, I just genuinely loved the taste of raw veg! I think that’s why when I discovered this whole ‘raw scene’ it just made so much sense to me. I really don’t want to say “It felt like coming home” because I may have to be sick in my mouth, but in a way, it sort of did. Anyway, I digress! I’ll talk more about my raw food journey another time. For now, I’m talking about kale and a new green discovery of mine – wild horseradish leaf! Horseradish can be found on banks, hedgerows or on ditch edges, but the super strong plant will pretty much grow anywhere. In fact, there is some wild horseradish growing in my garden, which is where I get my regular supply from. If you didn’t know what you were looking for, you’d be forgiven for mistaking it for a weed (well, it is a weed really, I suppose..) The leaves of horseradish look incredibly similar to dock leaves, but the biggest difference is that horseradish leaves are toothed and wavy, and dock leaves aren’t:
It is the root of the plant which is most commonly used to make horseradish sauce, a popular condiment in Britain that is very good friends with roast beef. But we don’t wanna be eating roast beef and horseradish sauce now do we?! No, no, no, my friend…we wanna be eating the greens, of course! And what delicious nutritious greens they are! With a hot peppery taste and packed full calcium, magnesium, phosphorous, and potassium, they make the perfect fiery addition to any salad or raw burger, or used as a wrap for making raw dolma. Roll the leafs up and slice to shred like so:
Add the shredded leaves to any dish where you would normally add greens, or simply marinate them in olive oil, lemon, salt, agave, cumin and crushed coriander seed. I put a handful in a large bowl of creamy kale salad to give it a punch and a good dose of wild green goodness.
- 1 400g bag of kale, washed
- 2-3 large horseradish leaves, shredded
- 1 avocado, mashed
- 2 tbsp tamari
- 4 tbsp extra-virgin olive oil
- 1 tbsp cumin
- ½ lemon, juiced
- ½ tsp salt
- In a large bowl, combine all the ingredients and massage with your hands for 1 minute to break down the tough fibres of the kale.
- Serve just as it is, or add some additional chopped veg if you like, such as tomatoes, cucumber, grated carrot or beetroot, or sprinkle on some sprouts if you have some in too.