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Down to earth

How are your new year resolutions going? I kinda stopped making them a while ago. Got my own little habits now. Some are glorious.  Most of them are not. I love routine. Love it! There’s an odd amount of freedom in it. Here’s a diplomatic end of January meal for all of you. The ones on a diet and the sober ones. Let’s make a bowl of something crunchy, fresh and down to earth. I’m not gonna even call it a recipe. It’s just a salad. It does include some work though. I’m a huge fan of turnip, fennel and celery root. They’ve all been cultivated as vegetables since antiquity. We’re going underground and raw with this salad. So here it goes.

Start the fire. In a small skillet cook quarter cup of apple cider vinegar and a few spoons of your favourite brown sugar. I mostly use coconut sugar. Stir and cook until the mixture gets a dark caramel colour and begins to thicken. You’ll start to see foamy bubbles on the surface. Add one diced apple and a minced garlic clove. Stir occasionally, until the apples are tender. About five minutes. Remove from the heat and pour in a blender, along with two extra tablespoons of vinegar, thyme, lemon juice and a pinch of salt. Turn on the blades. Lower the speed and start adding olive oil while blending slowly for a minute or so. Dressing done.

Toast a handful of walnuts and set aside. Peel the celery root and cut it into matchsticks. If time’s running short just slice thinly. Cut the fennel bulb in half lenghtwise, remove the root and core. Place the bulb cut side down on your board and slice it crosswise. Grate raw turnip as well. Grab another apple and cut it into bite-sized chunks. Combine all the ingredients in a large bowl, pour the dressing over and toast some good bread to go along with the salad.

Make sure to invite all your friends with ongoing new year resolutions over for dinner. Laugh together. It is still the best excersise out there!