It’s been ages since I rattled on about what I’ve been eating day-to-day. So, for sharing’s sake, today, the menu looks like this: green juice as per usual, guest starring the second half of the outer greens of an organic cauliflower; a lovely salad for lunch, consisting of: romaine lettuce shredded to within an inch of its life; chopped green olives (from the supermarket deli, NOT out of a jar – I hate those); pickled red cabbage; tomatoes; spring onion; finely-shredded kale; red pepper; mange tout (blanched for 3 minutes); home-grown sprouted lentils. Dressing: Hippocrates hot sauce:
Dinner: one of my favourites that I invented: half a baked marrow stuffed with quinoa, shitake mushrooms, lentils, cauliflower and sun-dried tomatoes, served with more of the earlier salad.
But the more important question is this: what am I going to sustain myself with on Christmas Day, while the rest of my dining companions (and most of you) tuck into turkey?
For the past three years, my answer has been the same: nut roast, the recipe for which was given to me by a lovely Scottish lady called Linda, who worked at the place I went to for my first ever colonic-fest and 10-day juice fast.
Yes. The much-maligned and misunderstood nut roast. I must admit, I’ve been subjected to some pretty ropey ones, particularly in conveyor-belt pubs, but this one is bursting with different flavours and it’s surprisingly moist.
Even if you’re a steadfast turkey fan, you can’t beat this baby for an alternative to stuffing (don’t you just HATE the sage and onion packet stuff???!!). Try it once and you’ll never look back:
THE BEST NUT ROAST IN THE WORLD…EVER!
Ingredients: 2 chopped leeks; 2 sticks celery; handful mushrooms (I use shitake); 4 large tomatoes (sautéed); 200g ground almonds; 200g ground cashews; 200g ground hazelnuts; 100g breadcrumbs; fresh parsley – 3 tbsp; paprika, basil, sage – 1 tsp each; soy sauce – 2 tbsp; water – 3 tbsp
- Sauté the leeks and celery until soft on a low heat, add mushrooms and sauté some more.
- Put all sautéed veg into a bowl and mix well.
- Add all remaining ingredients except water and soy sauce. Mix well.
- Now add water if needed and soy sauce. Allow to stand for 10 mins
- Firmly pack into an oiled and floured loaf tin (if you’re using a silicone one, you don’t need to oil or flour it)
- Bake at 160 for about an hour. Check that it’s done by putting a skewer in the middle. If it comes out clean, it’s ready.
And to go with it, I’m rustling up what has become my go-to gravy recipe. It goes with anything and everything , and all without an additive or flavour enhancer in sight. This savoury nectar – devised by the wonderful Kris Carr – will have your traditional turkey gravy crying in the corner. Make oodles and then freeze the surplus for another time: