45minutes cooking time
- 1 tbsp coconut oil
- 1 onion, chopped
- 250g red cabbage, finely chopped
- 1 cooking apple, peeled and diced
- 2cm fresh ginger grated
- ¼ tsp ground cinnamon
- Pinch nutmeg
- 1 tsp jaggery or coconut sugar
- 1 tsp red wine vinegar
- 120ml vegetable stock
- salt and black pepper to taste
- Heat the oil in a saucepan. Add the onion, red cabbage and apple and cook gently for 5 minutes.
- Add the ginger and cinnamon, nutmeg, vinegar, jaggery and vegetable stock. Bring to the boil, cover and simmer gently for about 40 minutes until the vegetables are really tender, and most of the liquid has been absorbed, .
- Season to taste
Keith’s passion for feeding people began with home-baking at the age of 9. He was soon bringing to school cakes, breads and pasties. His schoolmates joined in and before long they were swapping cakes during the lunch breaks, raiding mums’ cookery books in the evenings and even growing their own vegetables in the school grounds.
Keith now combines his background in nutrition, Ayurveda, herbalism and cookery with over 30 years of experience as a vegetarian chef.
He travels widely, teaching in workshops, retreats and courses around the world. His events are hugely entertaining as well being full of practical knowledge on how to live a healthy and fulfilling lifestyle.
Keith is an experienced UK media presenter, and has made TV appearances in countries as far afield as Greece and India. His popular blog, keithonfood.com, has become a one-stop destination for online inspiration and resources.
Keith is speaking to trainee nurses about plant based eating.
Keith is speaking later in 2018 in India about plant based eating.
Keith has been asked to advise Parliament about plant based eating – so he really does know his stuff!
Some authors are great chefs, others will tell you all about different foods and their nutritional benefits. Many of them are great story-tellers and inspirational writers. There are books that are funny and at times truly meaningful.
Keith has been featured in and on media all over the UK and is seen as the go to expert for many publications and radio stations.
Keith crams all those qualities into a single volume, His new book ‘Cooking with Love’, which he hopes you won’t be able to put down. And not just because your fingers are sticky from making the recipes.