If you’ve read my novel The Witch’s Tree, you’ll know I have an interest in how some plants and herbs are health-giving. It fascinates me that what we put into our bodies can support us to stay balanced and well.
So today, I thought I’d send you a healthy recipe using samphire. Many of you will have tried it already. Samphire is a salty green plant that grows in seawater. It’s good for you. It is rich in vitamins and minerals; it has immune-stimulant characteristics, antioxidants, anti-inflammatory, anti-tumour and anti-diabetic properties, contributing to the prevention of arterial hypertension problems. It’s not hard to buy packets of it from supermarkets. It costs about £1.60 – £2 for 90 grams, so it’s not cheap. I try to have it once a week. I team it up with pasta, so it goes quite a long way to feed four to six people. Give this recipe a whirl. It’s simple to make. You can serve it on its own, with a leafy salad, or you could whip up the beetroot and fennel salad pictured below.
Lemon Linguini Samphire with veggies:
- pasta, such as linguini, penne or spaghetti – enough for everyone. I love pea protein or green lentil pasta so I get some protein into the dish. Choose your favourite.
- one lemon
- one packet of samphire
- a few pumpkin seeds
- garlic – as much as you like
- broccoli – a few florets (*)
- mushrooms – a handful (*)
- spring or ordinary onions (*)
- a dash of vegan cream, optional
- olive oil or vegan butter
- black pepper.
Cook the pasta according to the packet. Toast the seeds.
In a pan, heat the olive oil or butter, gently fry the onions and garlic until soft. Add mushrooms, then the broccoli, and cook through. Add the samphire for one minute, then the parsley, and the cream if you want it.
Drain the cooked pasta and toss into the garlic, mushroom, broccoli and samphire, along with the zest and juice of a lemon and some chopped parsley. Season to taste with black pepper and top with the seeds. Serve hot.
(*) For a completely different taste, omit these ingredients and add samphire to the cooked garlic and then throw in two handfuls of frozen peas. Finish with chopped mint. Cook through for a minute until hot.
If you like healthy plant based recipes, let me know and I’ll blog a few more in between writing.
Good health and happy eating. x