Discovering a new vegetable is always a source of interest and conversation at the Saturday Market. This week, I met with friend Bill at Françoise's organic vegetable stall, who introduced me to 'Broutes de Chou' a member of the cabbage family that is similar in taste to sprouting broccoli and greens with it's sweet flavour.

In ayurveda cabbage is hard for vata dosha to digest, so to help build agni or digestive fire it's good to mix with a little chilli with it. The spiced cauliflower rice makes a low carb, alternative and light base for the meal.

INGREDIENTS

Serves 2
1/2 Caulifower
4 - 6 Broute de Chou stalks (Sprouting Broccoli or greens as alternative)
1/3 medium sized butternut squash
1 Beetroot - cooked and peeled
2 tbsp Sunflower seeds
2tsp Cumin powder
1/2 tsp Turmeric powder
1 small garlic clove
1 tsp Tahini
2 tsp Olive Oil
1.5 tbsp coconut oil
1 tsp Ghee (clarified butter lacto-free)
Pinch of chilli flakes
Salt and Pepper to taste

PREPARATION

Butternut Squash and Broutes de Chou:
Steam both vegetables, butternut squash for 10 - 12 minutes adding Broutes de Chou for 5 - 7.
Serve the Broutes de Chou with 1 tsp Ghee and a pinch of chilli flakes.

Cauliflower Rice:
Wash and half the cauliflower removing all the leaves. Then either grate or blend on a rough mix to keep the structure. Place cauliflower, sunflower seeds, cumin, turmeric , coconut oil, salt and pepper into a pan and light fry for 5 minutes.

Beetroot Humous:
Place a medium sized beetroot into a blender or Vitamix, with 1 tsp tahini, 1 small garlic clove, 2 tsp Olive Oil and salt and Pepper to taste. Blend until smooth.

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