With the exception of fresh vegetables – which I buy locally through the week – I do most of my food shopping online. The benefit of this is it can save you money. You don’t ‘over-shop’ when you are hungry and you are much less likely to be tempted by offers and impulse buys.
My usual online supermarket clearly knows this. They must, because when I check out I have to go through several screens. Missed promotions on items in my trolley, offers on products I usually buy and would I like to try something different today? Then finally, just before I actually get to check out ‘flash sales’.
Sea Beet (thank you Wikipedia) is a wild member of the beetroot and chard family also known as wild spinach. Here I have combined it with regular beetroot leaves and pea shoots. If your supermarket is not having a flash sale of wild sea beet today worry not, kale, chard or any other robust leaf will produce a similar result.
1 cup walnuts
20g parmesan (or vegetarian hard cheese)
3 cups of chopped leaves (I used a mix of wild sea beet, beetroot leaves and pea shoots in equal amounts but you could use all kale or all chard)
2 tbsp chopped basil
½ cup olive oil
In a food processor blitz the walnuts until they resemble coarse breadcrumbs. Add the cheese and blitz for a few more seconds until it has crumbled into the mix. Add leaves and basil and blitz again, gradually adding the oil to form a smooth paste. Season to taste.
I'm Kim Adams, founder of SAVI Nutrition. A Nutritional Therapist who is passionate about healthy, tasty food. Here I share with you my thoughts on food and health alongside a few of my favourite recipes.