I will admit it – I used to hate carrot cake. The idea of a vegetable in a cake, an orange vegetable at that, was just crazy. But, now I can literally eat my own words. I’ve had at least three different types of really good carrot cake recently, but the best so far has been a recipe my mum made from the River Cottage Veg Patch handbook.
Now, she adjusted the recipe a bit. She added more dried fruit, salted butter instead of oil and any extra salt, instead of apple sauce she grated a whole apple and a pear (in a food processor) because our trees have been so generous this year, she ground the walnuts up (because that’s our trick ingredient to a good homemade cake) and she made the mistake of adding the syrup that is meant to go over the top at the end into the actual cake, but it was so much better. It wasn’t sickly sweet or sticky then, it made the cake instead moister and more delicious.
It is a darling of a recipe and very good for you too!
River Cottage Carrot Walnut Cake
– 150g sultanas, raisins, currants -220g self-raising flour -1 tsp baking powder -1 tsp ground cinnamon -1 tsp ground ginger -Pinch of ground cloves -220g light brown sugar, plus an extra 3 tbsp for the syrup -116g salted butter -Finely grated zest and juice of 1 orange -2 eggs, lightly beaten -225g apple and pear, coarsely grated -270g carrots, peeled and coarsely grated -80g walnuts, ground -1 tbsp lemon juice
Preheat the oven to 170°C. Line a 20–22cm square cake tin, about 8cm deep, with baking paper.
Sift together the flour, baking powder, cinnamon, ginger and ground cloves.
In a large bowl, whisk together the 220g sugar, butter and orange zest until well combined, then whisk in the eggs until the mixture is creamy. Fold in the apple and pear, followed by the flour mixture until just combined. Next fold in the grated carrots and ground walnuts.
While the cake is in the oven, make the syrup. Put the orange juice into a small saucepan with the 3 tbsp light muscovado sugar and 1 tbsp lemon juice. Warm over a low heat, stirring until the sugar dissolves. Fold into the cake with the sultanas.
Spoon the mixture into the prepared tin and smooth the surface with a spatula. Bake for about 1 1/4 hours, until a fine skewer inserted into the centre comes out clean. If the cake appears to be overbrowning before it is done, cover the top loosely with foil.
Stand the cake tin on a wire rack and leave to cool. Serve hot or cold. Store in an air-tight tin.
I was in hospital for weight recovery for anorexia that I had been hosting for the last few years. I had hit what I call, rock bottom, and was more than desperate to end this nightmare. I saw my doctor and old psychiatrist from 2013 and was sent to hospital.
I went to three different hospitals during that time and learnt different things from each of them. Some experiences were awful and scarring, others made me the person I am right at this moment, a bit of a better person, hopefully.
Eating disorders are odd problems. When I was younger, I was taught that an eating disorder was someone who wanted to be thin so much that they starved themselves. I remember thinking ‘that’s vain’. I never ever considered that I would have one. I didn’t know that it could become an obsession, almost a religion, that it involved punishing yourself, feeling so guilty you want to rip your insides out, a way of distracting yourself from the rest of the world you don’t understand, a way of blocking out other pain because living in your head and body trumps all other external suffering.
It is very hard for people who have not had an eating disorder, or had to live with someone close with one, to actually be able to understand how difficult life can be with this illness.
I realised while I was in hospital that funnily enough, gardening had prepared me for the struggles I had ahead. It might sound odd, but it is true. I have explained it in more detail in the very short book.
My hope is that whoever is struggling with and eating disorder will read this book and will get something out of it. It might cure you, it might not, it might be somewhere in the middle. But when we have these illnesses, isn’t it great to try anything to see if it helps, just a little? I think any ease in the internal and physical pain is a relief once you actually have it.
Let me tell you, I was terrified of recovery. I still have ups and downs, but the difference is that the downs don’t destroy me anymore, I can still eat and not over-exercises and keep sane. It is always better once you are there. The climb of the mountain is rough, but the view is exquisite.
This book tackles other issues that come with the package with eating disorders but might be good for anyone else struggling with depression, control issues, anxiety, being sociable, insomnia or sleep issues, and people who just need to feel calm.
If you know anyone who this book might help, please offer it to them. I really want it to help someone like it helped me.
Here is the link again to the book on Amazon (I self-published it so made it as cheap as I could) :
The beetroot is the taproot portion of the beet plant, usually known in North America as the beet, also table beet, garden beet, red beet, or golden beet. It is one of several of the cultivated varieties of Beta vulgaris, grown for their edible taproots and their leaves, beet greens. Beta is the classic Latin name for beets, possibly Celtic origin before becoming bete in Old English in the 1400s.
Other than as a food, beets have use as a food colouring and as a medicinal plant. From the Middle Ages, beetroot was used as a treatment for a variety of conditions, especially illnesses relating to digestion and the blood. Bartolomeo Platina recommended taking beetroot with garlic to nullify the effects of “garlic-breath”. Many beet products are made from other Beta vulgaris varieties, particularly sugar beet. During the mid-1800s, beetroot juice was used to colour wine. Beetroot can also be used to make wine nowadays completely, no longer just an addition to the drink made from grapes.
I’ve only ever used ‘Bolthardy’ but I think that it is a brilliant variety. Very rich, dark pinky-red colour, tastes pretty good and lasts in the ground for a long time. I grew too many two years ago and had loads left over in the ground (seeing as only three people in my family liked beetroot then). I thought they would just rot and I would give them to the pigs in winter, but they didn’t. I have been pulling them up two summers on. The outside is as rough as I thought it would be so I discard them, but the inside is still usable. Of course, I would recommend harvesting them in their first season as that will be when they are most delicious!
Another variety I have seen in a vegetable garden lately is candy coloured beetroot – white with pink swirls in it, called ‘Chioggia’. It is very pretty and tastes good too.
To grow beetroot seeds, sow thinly, March-July, where they are to crop, 2.5cm (1″) deep, directly into finely-prepared, well-cultivated, fertile soil, which has already been watered. Allow 30cm (1′) between rows. I discovered that mine grew so much better when the ground was fed with well rotted manure. Beetroots can be grown in shade, but they seem to prosper more in direct sunlight. Keep them shaded when starting off with horticultural fleece. Regular sowings every three weeks should ensure a continuous supply of young beetroots. Harvest June-October. Harvested roots can be stored in dry sand for winter use.
Usually the deep purple roots of beetroot are eaten boiled, roasted or raw, either alone or combined with any salad. A large proportion of the commercial production is processed into boiled and sterilised beets or into pickles. In Eastern Europe, the beetroot soup borscht is popular. In India, chopped and spiced beetroot is a delicious side dish. A traditional Pennsylvania Dutch dish is picked beet egg. Hard-boiled eggs are refrigerated in the liquid left over from pickling beets and allowed to marinate until the eggs turn a deep pink-red colour. In Poland and Ukraine, beet is combined with horseradish to form popular cwilka. This is traditionally used with cold cuts and sandwiches or added to a meal consisting of meat and potatoes. In Serbia cvekla is used as a winter salad, seasoned with salt and vinegar, alongside meat dishes. As an addition to horseradish it is also used to produce the “red” variety of chrain, a popular condiment in Eastern European cuisine. A slice of pickled beetroot is combined with other condiments on a beef patty to make an Aussie burger. When beet juice is used, it is most stable in foods with a low water content, such as frozen novelties and fruit fillings. Beatnins, obtained from the roots, are used industrially as red food colouring e.g. to intensify the colour of tomato paste, sauces, desserts, jams and jellies, ice cream, sweets, and breakfast cereals.
Oldest archeological proofs that we used beetroot in ancient times were found on the Neolithic site of Aartswoud in the Netherlands and in Saqqara pyramid at Thebes, Egypt, which dates from third millennium BC. There are Assyrian texts that say that beetroots were growing in the Hanging Gardens of Babylon in 800 BC. We can be positive that Mesopotamia knew about beetroots at that time because of these texts. Ancient Greeks cultivated beetroot around 300 BC but didn’t use the roots of the plants, only eating the leaves. They still respected the root and offered it to the sun god, Apollo, in the temple of Delphi and also considered it to be worth its weight in silver. Hippocrates used leaves of beetroot for binding and dressing wounds while Talmud, written in 4th and 5th century, advises eating beetroot, among other things, for longer life. Romans ate the roots but mainly for medicinal purposes. They used it as a laxative or to cure fever. Some used it as food as Apicius, the famous Roman gourmet, wrote a book called “The Art of Cooking” and in it gave recipes with beetroots used in broths and salads with mustard, oil, and vinegar. The root part of the beet was cultivated for consumption in either Germany or Italy, first recorded in 1542. The Elizabethans enjoyed them in tarts and stews. Medieval cooks stuffed them into pies. All these uses were an old variant of beetroot which was long and thin like a parsnip. This variety is thought to have evolved from a prehistoric North African root vegetable. The one that we know today appeared in the 16th and 17th century in Europe. It needed a few hundred years more to become popular in Central and Eastern Europe where new cuisines with beetroot started appearing. In 1747 a chemist from Berlin discovered a way to produce sucrose from beets. His student, Franz Achard, perfected this method for extracting sugar, leading him to predict the inevitable rise of beet beer, tobacco and molasses, among other products. The King of Prussia subsidized a sugar beet industry. The first plant was built in what is now western Poland. Today, around 20 percent of the world’s sugar comes from sugar beets. Beet sugar production requires 4 times less water than sugar cane production, making it an attractive crop throughout Europe. In Victorian times, beetroot was used to bring color to an otherwise colorless diet and as a sweet ingredient in desserts. Industrialisation allowed for easier preparation and conservation of vegetables, so beetroot became more available. The rosy betalain-rich juice of red beets was used as a cheek and lip stain by women during the 19th century, a practice that inspired the old adage “red as a beet.” Food shortages in Europe following World War One caused illnesses, including cases of mangel-wurzel disease. It was symptomatic of eating only beets. After the Second World War, because of the rations in some places, the most available vegetable was pickled beetroot in jars.
The beet greens (leaves) are also edible. The young leaves can be eaten raw as part of a leafy salad whilst the older ones are better boiled or steamed, like cooked spinach. I find that the leaves are very strong tasting and don’t particularly like them. But my poultry love them. Do not cut the leaves, but twist them off to prevent the colour ‘bleeding’.
Many complain that beets have an “earthy” taste, which isn’t far off the mark. Beets contain a substance called geosmin, which is responsible for that fresh soil scent in your garden following a spring rain. Humans are quite sensitive to geosmin, even in very low doses, which explains why our beet response ranges from one extreme to the other.
They are rich in antioxidants, folic acid, potassium, and fiber. They also contain unique antioxidants called betalains, which are currently being studied as a potential weapon in the fight against cancer. Beetroot can lower blood pressure and may increase blood flows to the brain thereby preventing dementia. A 2010 study carried out by Queen Mary’s University in London found that drinking just one 250ml glass of beetroot juice a day dramatically lowered blood pressure for several hours. Nitrates lower blood pressure because bacteria in the mouth and gut convert it into the gas nitric oxide, which relaxes and widens the blood vessels, allowing blood to circulate more freely. Tests were conducted to see if beetroot would effect athlete’s performances. Athletes could run faster after drinking beetroot juice and cyclists racing in high altitudes had quicker finishing times, averagely 16 seconds quicker after drinking beetroot juice too. Betacyanin, the pigment that gives beetroot its rich hue, is a powerful antioxidant that has been shown to possess anti-cancer properties. In 2011, a study carried out by Howard University in Washington, USA, found that betacyanin slowed tumour growth by 12.5 per cent when exposed to prostate and breast cancer cells. I remember reading an interview a while ago in the Telegraph about tennis player Ross Hutchins who suffered from a variety of cancer. He had beetroot and orange juice every morning and evening. ‘Even when I was feeling really ill, I made sure I nailed eight beetroots a day,’ he says. The red colour compound beatnin is not broken down in the body, and in higher concentrations may temporarily cause urine or stools to assume a reddish colour, in the case of urine a condition called beeturia.
I really didn’t like beetroot. I really intensely disliked it. The first time I got myself to like beetroot was when it was grated with a leafy green salad alongside a baked potato with cheese and baked beans. I had to finish everything on my plate, including the beetroot, but surprisingly, I actually came round to it. It was ok grated into tiny pieces, not so earthy and overpowering. I was pretty happy as it meant I could grow it in the garden and actually eat it. They didn’t convert me into a radish or fennel fan, but beetroot was good enough. I have been harvesting my two year old beetroots and enjoying them at last.
Sprinkle grated beetroot over mashed avocado on toast, it looks beautiful. Another thing I like is grated beetroot sprinkled on top of toast that has been covered with butter and a poached egg yolk (I don’t like egg whites. I’m sorry I’m so fussy…).
Atriplex is a plant genus of 250–300 species, known by the common names of saltbush, orach or orache. It belongs to the subfamily Chenopodioideae of the family Amaranthaceae. The genus is quite variable and widely distributed. It includes many seashore and desert plants, as well as plants found in moist environments. The generic name originated in Latin and was applied by Pliny the Elder to the edible orachs. The name orach is derived from the Latin ‘aurago’ meaning golden herb. The name saltbush derives from the fact that the plants retain salt in their leaves.
A native of Europe and Siberia, orach is possibly one of the more ancient cultivated plants. It is grown in Europe and the northern plains of the United States. A cool season plant, orach is a warm season alternative to spinach that is less likely to bolt. It can be eaten fresh or cooked. The flavour is reminiscent of spinach and is often combined with sorrel leaves. The seeds are also edible and a source of vitamin A. They are ground into a meal and mixed with flour for making breads. Seeds are also used to make a blue dye.
An annual herb, orach comes in four common varieties, with white orach being the most common. White orach has more pale green to yellow leaves rather than white. There is also red orach with dark red stems and leaves (the one we grow) Green orach, or Lee’s Giant orach, is a vigorous varietal with an angular branching habit and rounder leaves of dark green. Less commonly grown is a copper colored orach variety.
I purchased our red orach seeds from Real Seeds Company that sells lots of heritage and exotic seeds. I planted them out last year and they self-seeded and re-grew this year.
Orach contains significant levels of vitamin C and K, calcium, magnesium, phosphorous, iron, carotenes, protein, anthocyanins, zinc and selenium tryptophan, and dietary fibre. Orach improves the digestion with the dietary fibre, improves the function of kidneys with its diuretic and laxative effect. Orach contains antioxidant compounds that prevent cancer from developing, the proteins, minerals, and vitamins stored in orach can help everything from hormonal regulation to enzymatic reactions that are required to keep our body functioning and boosting our metabolism. The high levels of iron and calcium boost red blood cell creation, circulation, and oxygenation of the tissues and organ systems. Orach possesses almost twice the amount of vitamin C as lemons or kiwis which are often considered the top fruits for acquiring vitamin C quickly, making Orach a very attractive plant if you want to keep your immune system running.
Similar to spinach, but less than spinach, orach does contains significant levels of oxalic acid. This means that if you suffer from kidney stones, gall stones or gout, it might be a good idea to avoid orach and find these nutritional elements elsewhere and for others to eat small amounts of it raw.
As the seeds contain some protein, it is a good plant for vegetarians to grow as it provides some homegrown protein to add to their daily meals.
You can eat the seeds and leaves raw, or you can cook them. Cook the leaves like you would do to spinach. For the seeds, they can be fried or boiled. Add them to a salad or any other dish that includes grains like rice or quinoa or bulgar wheat. My first taste of the seeds was when I added them to a tomato risotto and they were really nice.
Broad Beans – Tomato Risotto. Add the orach seeds when the rice is starting to absorb the liquid. You can omit the broad beans if you like and just make a plain tomato risotto.
Here is another recipe I made including orach seeds…
Garlic Mushrooms, Leaf Beet and toasted Orach Seeds
-200g brown rice -1 knob of butter -6 button mushrooms, finely sliced -1 large garlic clove, diced -6 leaves of leaf beet, perpetual leaf spinach, spinach or swiss chard, de-stalked -2 handfuls of orach seeds -Runner beans or another vegetable, to serve
Bring a pan of water to the boil. Add the rice and turn the heat down to a simmer for about half an hour or until the rice has absorbed the water and is cooked. Leave to one side.
Bring another pan of water to the boil and add the runner beans or another green vegetable you would like to serve with it. Remove from the heat when cooked, drain and leave to one side.
Put the butter in a frying pan. Turn on the flame and leave it to melt, greasing the pan with it. Add the finely sliced mushrooms and fry for a minute before reducing the flame to simmer. Add the leaf beet followed by the diced garlic. Stir. Add the orach seeds allow them to toast a little before stirring them into the mixture.
Remove from the heat and serve over spoonfuls of rice and vegetables. Refrigerate left-overs.
I was inspired to make this recipe after my vegetable course at River Cottage in July. It was a different dish but it gave me the idea of peeling the courgette into slices, ribbons, and frying them before serving them as a topping over pasta. The pine nuts were an addition I added instead of cheese for protein so that you get all the nutrients you need, making this dish vegetarian, even vegan and a good way to use a courgette or two.
It is a fancy looking dish but it is so simple. It took me about 15 minutes and that was while I was faffing around with other stuff in the kitchen.
You could try adding herbs, lemon juice or parts of rind would be nice, a scattering of mint over the top afterwards. I added some runner beans alongside because I wanted more greens but it is completely optional. Maybe some raw tomatoes tossed in the fried dish when it is off the heat, soaked in some oil?
For a non-veggie bits of bacon might be nice?
This serves just one. To increase the amounts, just double etc.
Have fun and experiment anyone who wants to try something new with their courgettes.
Pasta, Courgette and Pine Nuts
-About 2 serving spoons/ 2 nests of tagliatelle pasta -Olive oil, for frying in -1 medium sized courgette -1 handful of pine nuts
Bring a pan of water to the boil. Add the pasta and leave to simmer for about ten minutes until cooked. Drain and set aside.
Put the olive oil into a frying pan. Top and tail the courgette and using a peeler, take slices off the courgette into the frying pan until all of the vegetable has been used. Fry gently in the frying pan, tossing it in the olive oil for a minute. Add the handful of pine nuts and continue to stir over the flame for a few minutes.
Put the pasta on a plate and scrape the courgette and pine nuts on top. Serve.