Susan Mary Aldridge

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Spring forward with turnips, greens and leeks

3rd March 2020 by SusanA

Turnips – lower in carbs than potatoes

We’re in Lent. Dry January and Veganuary are behind us – so what to give up now? I grew up with Lent (though I haven’t observed it for many years) and the last thing I remember giving up was sugar in tea – not a bad idea if you want to manage your weight and avoid type 2 diabetes. But let’s think in terms of adding something to our diets, instead of giving up. What’s in season, what’s often neglected? I decided to go for spring greens, turnips and leeks ­– all highly nutritious but maybe overlooked as healthy choices.  

Spring green juice

Serves one

One head of spring greens, roughly chopped 

Two handfuls kale, roughly chopped, 

One lemon

One grapefruit, peeled

One cucumber, chopped

Three celery stalks, chopped 

One inch turmeric root, chopped

One inch ginger root, chopped

Juice all ingredients except the lemon. I think it’s best to squeeze the juice into the prepared juice before serving. 

Turnip and butter bean mash

There are many healthier alternatives to traditional potato mash, and turnips and butter beans make a surprisingly delicious combination.  Turnips are less starchy than potatoes, if you’re looking for lower carb choices. They have a moderate glycaemic index (GI) at 62 (potatoes have a GI in the high 80, while butter beans have a low GI of 31.

Serves two to three

Around eight small turnips, peeled and chopped

400g tin butter beans, drained

Small piece of butter (or you could use crème fraiche or cream to make the mixture smooth and creamy)

One tbsp. mustard (I used horseradish mustard)

Freshly ground black pepper.

Boil the turnips till tender, then mash with the butter beans, butter and mustard till smooth. Season with black pepper. This reheats well in the microwave.  

Super stir fry

Serves two

One head of spring greens, chopped

One bunch leeks, chopped

Sliced mushrooms

Two sliced red peppers

One small pineapple, peeled and sliced

One inch ginger, peeled and chopped

Three large cloves garlic, peeled and chopped

One tbsp. peanut butter

One tbsp. soy sauce

One tbsp. juice from the pineapple 

Lemon grass paste

Fry the ginger and garlic in coconut oil till soft, then add all the vegetables and stir fry for a few minutes before adding the peanut butter, soy sauce, lemon grass paste and pineapple juice to make a sauce. Add more liquid if needed. Stir fry till all cooked and heated through. Serve with high-protein noodles.

Next month: Some healthy Easter treats

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