Radical Radicchio – the wonder of bitter leaves and a delicious dressing!
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good evening Monday the 6th of November my goodness and it’s black outside and it’s cooler and we are going to embrace today now um today is going to be a short little video because um because that is how I feel and it’s all about ridicu and bitter leaves but but I cannot start the week without telling you some very very exciting news hugely exciting in fact I can’t believe it’s actually going to happen and it’s not going to happen till next year but I am for you know how many years has it been going to hold my first live event here and it’s going to be I think it’s Thursday the 10th of April something like that and it’s going to be the most amazing event um because it’s going to be a very small group 16 VIPs who get to come here and then I will um also um screen it so it’s live so those of you can’t join in can can zoom and enjoin the event but guess who’s coming Dr Sarah Mel is coming here to my kitchen and I’m going to her she’s very excited about all of this and she’s wanted me to go down to the farm um so I’m going down for three days in March and then I going to go back again in September and it’s going to be amazing so we’re going to have an incredible day here in my kitchen learning how to PR cook um easy simple recipes that make Po kitu keto eating really simple and we’ve got Dr sarahel here to really give you the brilliant explanation of why it’s helpful what works what doesn’t work and then with your health elements you’re going to be able to ask questions about you know but I’ve got this and what about that she’ll give you really really amazing practical sensible understanding reasons and answers to all your questions about personal health so this is so so amazing anyway so that was that now I didn’t forgive my social media is pretty terrible at the moment because I’m so excited I’ve got my head stuck in uh my new website but also my allotment my new allotment which is amazing and I was at lease on Saturday you didn’t even know about it doing glut bre baking which was a lovely joyous event and um I took with me a lovely student hoping to be a student then look on my doorstep this afternoon was some beautiful flowers and something gorgeous for the um for my hands but um anyway that was from Ella so just joyous things flowers make people make people smile don’t they so now lovely orange flowers in my kitchen gives me um zest for life but also zest for life because yesterday I saw I’ve been been really head down on my lot it is going to be amazing but I would also spend time in my own garden and guess what I found I found some redito now some of it actually looks really quite like this shop bought version so I’m very proud actually that’s been sitting in my fridge for a little bit um and so I just thought tonight is going to be all about bitter leaves and just a reminder so last week I made um a rocket pesto which I thought was really really practical but you know still it’s just still not going in every day so it’s this is just a reminder about another way to get these bitter leaves into you is just to have a little salad before you start your your your meal and I think that is such a practical thing it’s something that’s done in France in other countries a little lovely salad before you get going and it’s very practical it’s very medicinal the bitter bitter leaves get all your juices going inside your body digested juices and they digest food and everything works better and it really supports your liver so this is another way and the good old redito is another one of the bitter leaves redito orless is this is purple Onie but Rito the red leaves Okay so one of the things when you have them this shaped and say you can buy them from the supermarket you this is chory actually this is um a sort of what it’s a version of the two we have I don’t I want to call it vitu but anyway depends where it was an Italian Italian seed packet um anyway the point is the red bitter Lees with a lovely white crispy bit on the outside which is so nice and the nice thing to do with these is I get a knife um you can have it you know have it for dips all right so CR classic crud carrot celery cucumber how about red peppers and Onie and you can just cut the end off and then you just pull off the um the leaves and you can use those to dip or just those to nipple I mean lots of us have become to wiser we don’t want to stuff ourselves with all those crispy things um at the start of a meal um we do if we’ve had a couple of glasses of wine but we don’t IDE so um think about that just sometimes if we’re so involved when some online shop shopping we forget and just a trip to a supermarket and just using your eyes to WAND around you go oh yes we could have that oh yes we could have that and just remember so I put these into my shopping basket every week because they’re so good but I found it in the garden this time um another thing you can do is just cut them in half length ways and just have them like that now these are really lovely roasted as well with some oil just in the oven and you just get some color you can actually wrong time of year but you can blast them on a barbecue under or on a griddle pan they’re really lovely like that too so you know lots of different things so the bitter leaves is is the starting point and that’s my that’s my message um what we’re going to do now is just make a really lovely dressing and just have a chat about different oils and things um because dressings are so easy and you can make them and they last for you know several days probably longer in my fridge um and you know but officially I can’t really say much longer but you know having homemade dressing is such a such a good thing and of course you need the oil to absorb the minerals and stuff so um the fat soluble vitamins a d e and K you need some fat so you can absorb the the nutrition so there’s a practical element to these um salad dressings as well now let us start with garlic because you know Garlic’s anti everything antiviral antibacterial anti there about four anes and I can remember them all but you know just just just keep going with your garlic so I’ve going to put a great bat clothing in fact I need my bin don’t I um let’s get the rubish in let’s be organized about this very good right so we’ve got garlic going in there now I think next thing is to use some mustard so a grainy mustard is good or a dejon mustard I find really good and the lovely thing about these is that when you use a spoon of these they act as a sort of like an like make an Emulsion so you get a lovely thick dressing which actually sticks on the leaves which is really nice so I’ve also always quite generous with those and the other thing is that we’ve got very used to making delicious easy dresses dressings with ball salic vinegar and olive oil and of course B finger is high and sugar now let’s come on let’s come on guys let’s come back to our paleo Kito um I continue I promise you I continue that I have been um taking my M my little chart I promise you what am I on down day 23 of taking my blood glucose readings and my Ketone readings and it’s been fascinating the journey and definitely my energies up and um I haven’t been so good about taking all through the day but I’ve all taken them at least once if not twice every day and it’s been a really good thing for me to see how I eat and how my body feels and where my energies are and definitely when my Ketone levels um are around over the one um1 mark then um I feel more energized and people around me are really noticing it and I tell you my husband’s like she’s on a mission that girl I have been digging for England on that allotment I’m going to show you some before and intermediate um photos soon because I want to inspire you all to cook and when uh Sarah Mill comes next year I want her to be very proud of my achievements because she absolutely loves the garden and really wants to encourage everybody to um to eat and grow and just get used to it and embrace it and love it as much as possible so there we go right we’ve got garlic and we’ve got mustard in there so let us have some vinegar now I think you all know me quite well by now that um you know good old apple cider raw apple cider vinegar it will always be my favorite because of its medicinal qualities because of the um lovely natural bacteria in it probiotics in it but don’t forget you can use white wine vinegar that’s also very good you can you can use lemon juice we will put a little bit of lemon juice in this as well cuz I’ve cut some half lemons over um so that is really lovely and then um and other vinegar you can use you know a cherry vinegar sometimes a red wine vinegar you know Be Brave and Bold and just find what’s in the cupboard and go with that now once we’ve got all those mixed up always a good idea we’ve got lots of seasoning you know me and remember this dressing needs to be really Punchy and Powerful because it’s going to get mixed up with the leaves and it’s going to spread thin wild so your dressing should make a statement so decent amount of salt and pepper right now oils so I’ve got my lovely where is it now hiding so I’ve got my pure extra virgin olive oil cold pressed pure Extra Virgin uh unheat treated C press one of I said unfiltered that’s the only thing olive oil which we know is delicious now other oils that you can use avocado oil that is a lovely oil and so I’m going to use some of that there again these are cold cold pressed oils really full of flavor okay now there are other lovely oils that you can use you can use hazelnut oil walnut oil all those delicious nut oil you have to be careful of those though because they do go rancid and typically you buy them because of a recipe and then you find you’ve got them in in ler two years later and actually they’ve gone off by that stage they should be kept in the fridge and used in a short space of time um so amard is nice now hemp seed oil Sarah Mel loves her hemp seed oil brilliant for the brain ketones and all that but you know I mean if the truth be known I don’t love the flavor so I’m not actually going to put that put that in this dressing that for me is better take it by the Spoonful move on or you know drizzled over something what over really over what do I do over roast butternut squash well not butternut squash but roast um Crown print squash something like that um but what else can I put in here right I think we need I think at this stage we need to have a little bit of a whis and actually I’ll put in some olive oil too so I think I like you might olive oil good quality olive oil it’s always going to be my favorite but you know in terms of health benefits you’ve got to make sure it’s the good one okay so with together and it’s lovely it’s all coming to a nice thick thick sauce which is going to coat the leaves there we go now what I want to do is balance these flavors so much that I don’t need to start adding sweetness cuz we’re used to balsamic vinegar often we add a little bit of Honey to dressing or Pinch of Sugar the French would always add a pinch of sugar when they’re making making their classic making their classic vinegar do you know that is lovely that is absolutely fine you have to do anything else with that can’t believe it I’m going to have to taste again Mas get that one hit in one on a Monday night yum well why bother with anything else super so what I’ll do is just get two bows and then we can have those for supper so I’ll put the dressing in one very very lovely and then I can just arrange my that is so pretty isn’t it so pretty it’s just showing off there’s a bit of mud on these leaves but that’s all for the garden and I’m excited because I found a local supplier is going to give me lovely lovely um organic well almost organic men as good as I think I’m going to get and it’s going to make such a difference to all the EGS grow so what can I say happy Monday um enjoy enjoy the week remember your bitter leaves go and stick them in your basket and just say just just get used to it you know sometimes I have to put post tiits up to remind me just to do things regularly and because I’m all over the place and I get excited and I forget and then I go into one thing and I dive into it and I’m All or Nothing so anyway cheers you guys enjoy the week and I will look forward to seeing on Monday and hopefully I’ll be able to report to you that that Jolly website is nearly there cheers yeah