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Slow Sunday

Slow Sunday

Taj Mahua Kothi Lodge Bandhavgarh Madhya Pradesh, India. Photograph: Chris Caldicott

Slow Sunday

Photograph: Free Nature Pictures freenaturepictures.com

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Follow nature’s timetable

Follow nature’s timetable with local food.

It’s not possible to rush a radish or hasten a haricot bean without the use of fertilisers, heated greenhouses or genetic modification. Vegetables grown organically and in season have been shown to be more nutritious and healthy than those produced by intensive agricultural methods. So, for this Slow Sunday we are asking you to set aside time for appreciating and enjoying local slow-grown food.

Here are a few ideas for what you can do:

You can find out more about the Slow Food movement and how it defends biodiversity from this international website.

Resurgence Recipe ideas

We regularly feature recipe ideas in our food column in Resurgence magazine. Here is a selection of articles from our archive, containing recipes for you to enjoy:

Vegetarian Khicheri

Resurgence editor, Satish Kumar has a passionate commitment to vegetarianism. Here he shares a traditional one pot recipe from India.

Serves 4

Olive oil
1 tbsp cumin seeds
1 tsp garam masala
1 tsp turmeric
Bunch of fresh coriander
1 onion
Small cauliflower
2 large cloves of garlic
1lb of freshly podded or frozen peas
1 cup of red lentils
2 cups of white Basmati rice
1 tsp of salt (or as required)
5 cups of stock (or as required)

Method

Fry the cumin seeds until dark brown.

Add finely chopped onions and fry until light brown, add garlic, red lentils, rice, garam masala, turmeric and salt and mix them all together.

Add the stock and while this is simmering on a low heat, dice the cauliflower.

Add the cauliflower when the rice and lentils are soft.

When the cauliflower is soft (approx 3 minutes) add the peas and cook for a further 2 minutes.

Finally add the chopped coriander, mix it all together and serve hot.

The consistency of this dish is similar to Italian Risotto and the cauliflower and peas should be tender but crunchy. This is also a good recipe for vegans. If you are not vegan you can add a little butter on the top of each serving. Indian pickles, yoghurt and pappadums are a good accompaniment to Khicheri.

Enjoy one-pot cooking, less washing up!

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