Happily planted in Yorkshire, Sabrina shares the food love
Happy New year everyone. I hope you all had a restful Christmas and managed to recharge your batteries a little. This Christmas was the first one that felt truly like Christmas before the pandemic, albeit with the added insult of the energy and cost of living crisis on the up, turkey culls and the simply ridiculous cost of food and life in general.
It would be remiss of me not to acknowledge this as we move into a brand new year because, for many people, there will be bigger struggles ahead. I think we all have a duty to try and share tips and wisdoms with each other in an effort to keep living costs down.
Now whilst I do enjoy Christmas and do tend to be full of festive cheer, I wholeheartedly store my reserves of ‘bah-humbug-ness’ for one thing – January diets and detoxes. The idea of being sold the quick-fix, often dangerous, diet dream not only once but TWICE a year (also in summer) is something that makes me very cross indeed.
Having done every diet imaginable and only ever gained weight and in some cases become very poorly, the idea of a crash detox diet in January breaks my heart. I’ll happily be your trusty broken record, repeating this message EVERY year until we wipe out this toxic, multibillion pound culture.
Now what I do wholeheartedly encourage is, should you feel you need to lose weight or eat better, then as grown, intelligent adults (and good Yorkshire folk) you know what that means. More movement, more fruit and veg and lean protein, some carbs and fats but less of the lazy stuff (which I love) - fewer crisps, snacks, sugar etc. I don’t need to tell you this, you know… we ALL know. We can all struggle to gain control, I have gained two stone since Covid - probably because I ate my feelings and happen to be a pretty decent cook – but even I have hit a point where I need to rein it in a bit.
So this month’s recipe isn’t a preachy diet recipe but it does tick a few boxes from my thoughts today. This kale and cabbage kuku is basically a Persian (no-rules) frittata that you can throw anything into. Plus this one uses British ingredients that are bang in season. Eggs are also delicious, still affordable and very good for you. If pine nuts are a bit spendy for you, leave them out, just use what you have with the basic recipe guidelines.
Even better, it stores well in the fridge for a week and can be eaten hot, warm or cold and even added into any kind of bread for a more filling meal. I wish you a wonderful year ahead. Here’s hoping we help each other out as to try to ease the burdens of life, little by little.
KALE & CABBAGE KUKU WITH PINE NUTS
Cabbage is so underrated. I use cabbage in so many ways – from salads, rice and pasta to pies, stir-fries and so much more. This is a delicious take on the most classic of all the Persian kuku (frittata) r
