Apart from the apricot I had a very macrobiotic breakfast of brown rice which I cooked with arame seaweed last night, plus 2 chopped up fresh apricots, some raisins and pumpkin seeds.  Surprisingly tasty.

I was hungry at lunch time so I went for an organic juice while I wandered round the market.

Pronounced A – sigh – ee it was delicious.

Love those mushrooms.

Popped 3 of these babies in my shopping basket.

Tried a nut roast for the first time – ok but probably won’t buy again.

This was amazing and I will have it again.  The vegan burger with hummus from Veggie Table is fabulous.  As is their Heavenly Halloumi burger which I resisted as I am trying to cut down on dairy.  The vegan burger is full of flavour, it comes with salad and salsa, the hummus is an extra addition and the bread.  Wow.  Probably my favourite roll ever.  Chewy, full of flavour and coated in seeds.  Every single mouthful was a complete pleasure. YUM!

Leftovers for supper of aduki bean and vegetable soup and braised kohlrabi.  All I had to do was pop them in the oven for half an hour and dinner was served.  It was lovely.  I out the soup in a bowl and placed the kohlrabi on top.  So good to come home to a home cooked meal 🙂

I didn’t share the kohlrabi recipe I made the other day when I made it fresh so here it is today instead.  I am on a quest to try every vegetable in Turnip and last Friday I bought my first ever kohlrabi.

A curious creature with a corm (the swollen stem of a cabbage apparently) stems and leaves.

I chopped it up in to its 3 parts

and used it to make a recipe from Sophie Grigson’s fantastic book Vegetables.

Antonio Carluccio’s Braised Kohlrabi

Ingredients (serves 4)

• 40 g unsalted butter
• 30 g caster sugar
• 800 g kohlrabi, peeled and cut in to fingers (I used the leaves too)
• 2 tbsp white wine vinegar
• 1 tbsp plain white flour
• 1/2 tsp cumin
• 250 ml chicken stock
• salt and pepper

Method

Melt the butter in a saucepan over a low heat.
Add the sugar and cook until the butter begins to turn golden brown.

Add the kohlrabi and the vinegar and simmer for about 10 minutes.

Add the flour and cumin and gradually stir in the stock.

Continue cooking until the kohlrabi is cooked (mine took about 20 minutes slowly simmering with the lid on).
Season to taste and enjoy.

I really liked it and want to try it raw as apparently it is lovely raw as long as you buy a small one.  So today I did just that.  I chose the smallest one in the shop and as a size comparison put it next to a tea light.  I find them slightly strange but also curiously lovely to look at.

I am thinking of a kohlrabi coleslaw.  Watch this space 🙂