One of the greatest parts of food blogging is being able to connect with incredible artisans, makers and culinary creators from around the world. And if there’s one thing I’ve seen in this community – there are some seriously talented women out there shaping the way we eat, think, and feel about food! This year, I decided to launch a new series on the Vidya blog to highlight some of the kitchen goddesses out there who inspire me each day with their ingenuity of ingredients and artful presentation of nourishing cuisine. This monthly “Seasonal Recipe Share” series will give us a peek inside each bloggers home recipe box and the many ways they each connect with their health through seasonal eating and living.
This month I welcome the lovely Gina Capitoni of Hearty Bite hailing from Cologne, Germany. A fellow yogi and lover of all food served in a big bowls, this is a woman after my heart as she offers our sweet community a hearty winter bowl of roasted root veggies, home-cultured sexy pink cabbage, and the creamiest miso tahini sauce in her recipe below. Gina’s approach in the kitchen combines simplicity of natural ingredients and pleasure in the sensual side of food for connection, creativity and healing of body and mind. Welcome Gina…!
My heart jumped a little when Claire asked me to contribute to her ”Seasonal Recipe Share”. Thanks Claire for having me here. A healthy winter recipe right after holiday season should be two things: nourishing and seasonal. I am head over heels in love with each seasons abundance. Winter vegetables like sweet potato, brussel sprouts, cabbage and kale are all very appealing. It brings some colour to our plates and vibrant energy into our bodies. Just look at that sexy pink pickled cabbage!
1 medium sweet potato
1 fennel bulb
1 cup brussel sprouts
2 cups kale, chopped
2 tbsp pickled red cabbage (recipe below)
3 tbsp tahini miso sauce (recipe below)
1 tbsp dukkah (recipe here)
Preheat your oven to 390 F / 200 c. Wash veggies, cut the sweet potato in half moons, remove the stem parts of fennel and Brussels sprouts and chop them in bite sized pieces. Spread veggies onto a baking tray with high frames. Add some coconut oil. Roast them for 35 minutes, stir every now and then.
Pickled Red Cabbage
1/2 head of red cabbage
1 tsp sea salt
1 tsp maple syrup
1 tbsp apple cider vinegar
Remove the two outer leaves of the cabbage. Cut it in half. Remove the stem, then take a sharp knife or a mandolin slicer to cut narrow pieces. Prepare a large clean glas jar, put the cabbage into it, alongside the salt, syrup and vinegar. Add water to cover. Close the jar and place in the refrigerator over night.
*Note: Prepare at least one night prior
Tahini Miso Sauce
1/2 cup raw tahini
2 tbsp white miso
1 tsp umeboshi paste (optional)
1 tsp apple cider vinegar
1 tbsp water
1 tsp honey
fresh cracked black pepper
Combine al ingredients in a small bowl. Stir to combine well.
Take a wide bowl, spread the kale on the bottom. Massage the kale with clean hands for a minute. Add roasted sweet potato halves, brussel sprouts and fennel. Some of the pickled red cabbage and 1/4 of avocado. Add the sauce and sprinkle with your desired amount of dukkah. Enjoy!