Of roots and stems - Versatality at its best

 
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Eat your veggies’ they said, but do we? Really?  Eating vegetables does not only mean eating just the vegetable but everything that beautiful plant has to offer. Surprised? Confused? What more can you eat besides the vegetable itself? Isn’t that enough? No, it isn’t. Sometimes, the leaves or the peel of the vegetable that we throw away because who eats that , has a lot more nutrition than the vegetable itself. For instance, let’s look at the underrated banana (the banana and the plantanos). Not only do people underestimate the benefits a banana gives, but people tend to ignore the flavour of the beautiful flowers, the amazing beauty benefits of the peel (banana peels are excellent for treating acne and pigmentation) and the amazing aroma and flavour the leaves depart to any food steamed inside of it.

Nature has a lot of offer if you know where to look. Every plant has more than one use, has thousands of nutrients, each part yielding a different use. One might think of it just another new health fad, but in reality this has been one of the long standing practices in a lot of cultures. For instance, banana leaves have been used for eons in south India. Those delicious and fluffy idli’s are steamed in them, lavish feasts are served on them and they are also used to decorate mandaps. Onions and garlic are one of the most widely used vegetables, but what about the outer sections that we throw away? They are packed with anti oxidants besides the delicious flavour they lend to stews and soups. Also underrated are peels of root vegetables (carrot, beetroot, potato etc,) especially those grown organically, more often than not, they contain way more nutrition than the vegetable itself, all you need to do it wash it really well and cook the vegetable with the skin on. Besides ensuring that you get all the nutrients, root to stem cooking is a conscious choice helping the environment and helping you stay connected mindfully to your food. 

So next time, you throw away something, stop for a moment and think, can you use it otherwise? Check out the recipes given below and tell us how you like it and stay tuned for many such recipes coming your way.

The Vegetable we decided to use is the largely hated and scowled upon broccoli. Broccoli is one of the most nutritious vegetables loaded with Vitamin C, K and loaded with Folic acid which builds collagen in turn giving you that lit-from-within Korean skin but is highly underrated because it is cooked incorrectly. A lot of times we end up overcooking it which strips away the nutrients and the taste making it look sad. We’ve come up with recipes for those choosy kids who hate eating broccoli. Try these three recipes which use all parts of the broccoli and makes the perfect vegetarian summer feast.

Charred broccoli with garlic, lemon, chilli and toasted almonds:

Ingredients

1 head broccoli

3 cloves sliced garlic

1 Tbsp Lemon juice

1 sliced Red chilli

30 gms Roasted almonds

1 tsp Extra virgin olive oil

What to do

  1. Heat a pan on the stove and make sure its searing hot

  2. Add the olive oil and the garlic and the chilli.

  3. Add in the broccoli. Cook the broccoli until its starting charring

  4. Add in lemon juice and toss the broccoli in it

  5. Top it with roasted almonds

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Stalks:

Ingredients

1 tbsp olive oil

1 tbsp capers

1 tbsp dill

What to do

  1. Finely slice the stalk into rounds

  2. Heat the oil and stir fry for 3 minutes, then add the capers and the dill and stir fry for a further 1 minute.

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Leaves:

Ingredients

Leaves

1tbsp Kalonji seeds (Onion seeds)

1 tbsp Olive oil

Tahini sauce: 

Ingredients

15g tahini

5ml honey

10ml water

5 ml lemon

What to do

  1. Fry the leaves with olive oil and kalonji seeds for 2 minutes.

  2. stir through 1 tablespoon of tahini sauce.

  3. Click a picture, upload it on your instagram and tag us @copperandcloves.