The Sourdough Club

Prescribing Baking as Lifestyle Medicine

Change your bread, change your life. Discover how sourdough helps make bread more nutritious and why it is easier to digest, as you learn to bake eat and share extraordinary bread to support both mental and physical health.
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Radicchio Red Onions White Bean Puree by Diana Henry

Radicchio and Red Onions on White Bean Puree from A Change of Appetite by Diana Henry

Learning Objective

How to make a simple and nutritious prebiotic, high fibre symbiotic recipe to eat with your diversity sourdough bread.

Learning Outcome

How our symbiotic recipes are in line with our Bread Protocol. It is not just about the bread, it is about what you eat with your bread, and who you share it with.

Learning Objective

How to make a simple and nutritious prebiotic, high fibre symbiotic recipe to eat with your diversity sourdough bread.

Radicchio Red Onions White Bean Puree by Diana Henry
Photography by Laura Edwards

Diana Henry is one of the UK’s best-loved food writers with book sales of more than 950,000 copies worldwide. She has regular columns in the Sunday Telegraph and Waitrose Weekend, her work has appeared in BBC Good Food, House & Garden, Delicious and beyond, and her broadcast appearances include BBC Radio 4. Diana has won numerous awards for her journalism and books, including Cookery Journalist of the Year and Cookbook of the Year from the Guild of Food Writers; Cookery Writer of the Year and Cookery Book of the Year at the Fortnum & Mason Food and Drink Awards; Food Book of the Year at the André Simon Food & Drink Book Awards; and a James Beard award. Her last four books – A Bird in the Hand, Simple, How to Eat a Peach and From the Oven to the Table – were all instant Sunday Times Top 10 Bestsellers.

She is the author of 12 recipe books and has very kindly given us this recipe for our Sourdough Club members, from her book A Change of Appetite. This is a symbiotic recipe that is ideal to eat alongside your diversity sourdough bread.

Radicchio is a great spring vegetable for March. It can be eaten raw or cooked to play up its bitter and sweet flavours. Radicchio is a cultivated type of chicory and is a forced crop which is what creates its beautiful colour.

Radicchio, chicory, garlic and onions all contain inulin which is a prebiotic fibre helping to feed specific good bacteria in the gut, which then in turn produce all manner of nourishing substances that improve gut health. White beans also contain good amounts of fibre – around 11g per 100g of cooked beans.

Radicchio and Red Onions on White Bean Puree by Diana Henry

It is truly amazing what you can do with a couple of cans of beans. Here they are transformed into a pretty classy dish (if you choose the right plate to serve it on, it even looks rather painterly). Bitter leaves, sweet onions, earthy beans, the different components work very well together. Eat as a main course or with a range of vegetables. Italian dishes are best alongside: try Beluga lentil, roast grape and red chicory salad, though use watercress instead of red chicory as the leafy component, or Roast Jerusalem artichokes and pumpkin with agresto. It’s also good with meaty fish.

Serves 6

For the bean puree:

2 tablespoon olive oil

½ onion, roughly chopped

1 garlic clove, crushed

2 x 400g cans cannellini beans,

drained and rinsed

150ml (5fl oz) chicken stock or water

salt and pepper

4 tablespoon extra virgin olive oil, plus more to serve

good squeeze of lemon

For the rest:

2 large heads of radicchio

2 red onions, peeled

3 tablespoon olive oil

4 tablespoon balsamic vinegar

Method:

For the bean puree, heat the regular olive oil in a saucepan and gently cook the onion until it is soft but not coloured. Add the garlic, the beans, stock or water and seasoning. Cook over a medium heat for about four minutes.

Process the beans and their cooking liquid in a blender or food processor with the extra virgin oil and lemon juice. Taste and adjust the seasoning. You can set the puree aside to reheat later, or serve it at room temperature.

Now for the rest. Halve each head of radicchio, then cut each half into four sections. Trim the base and a little of the white heart from each piece, without letting the sections fall apart. Halve the onions and trim the base of each. Cut each half lengthways into crescent moon-shaped wedges, about 2cm ( ¾ in) wide at their thickest part. (Or just slice them horizontally, if you prefer.)

Mix the regular olive oil, balsamic and seasoning together in a dish and put the onions and radicchio in it. Gently turn over to coat then leave for about 10 minutes.

Heat a griddle pan until really hot and cook the onions quickly until well coloured on both sides. Reduce the heat to low and let the onions cook until they are soft, turning frequently.

Meanwhile, spoon the bean puree into a serving dish, reheating it gently first if you want to.

Increase the heat under the griddle pan and add the radicchio. Let it colour on each side – this will happen very quickly – and wilt. Put the radicchio and onions on top of the bean puree. Season and serve with a little extra virgin oil drizzled over the top.

a change of appetite

A Change of Appetite by Diana Henry is published by Mitchell Beazley (£30). Image credit (for recipe image): Photography by Laura Edwards. Image credit (for author image): Photography by Chris Terry

You can view and buy any and all of Diana’s books here.

www.dianahenry.co.uk

Follow Diana on Instagram
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Diana attended a Sourdough School course several years ago and wrote this about Vanessa:
“This is a journey. And these aren’t just courses. Kimbell wants to change the bread we eat, one loaf at a time. She’s the real deal: a total inspiration.” – Diana Henry, The Telegraph.

Club members can view all of our Symbiotic Recipes here.

Learning Outcome

How our symbiotic recipes are in line with our Bread Protocol. It is not just about the bread, it is about what you eat with your bread, and who you share it with.

Existing Member Login

All reasonable care is taken when writing about health aspects of bread, but the information it contains is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.

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HELPING EACH OTHER IS ABOUT BEING PART OF SOMETHIN HELPING EACH OTHER IS ABOUT BEING PART OF SOMETHING MORE….and great baguettes..

I read today that @tommyandatticus is over over 70% funded on their Kickstarter! Please help push them the ladt 30% & spread the word by sharing our campaign with your community!
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Once we open our retail bakery, baguettes will be available daily at the bakery and at our markets. Folks who have followed Tommy and Atticus since our home delivery days may remember our baguettes. Once we started selling at farmers markets two years ago, I had to drop baguettes since baguette shaping didn't fit into the increased production schedule required for farmers markets. Many more items will be available at our retail location but I'm super excited to bring back a favorite! #tommyandatticus #letsdough #comingsoon #smallbusiness #kickstarter
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#baguettes #wildyeast #fermentation #instabread #breadstagram #breadbosses #breadporn #sourdoughpodcast #theperfectloaf #vegan #bakersofinstagram #southbay #southbaybakery #redondobeach #manhattanbeach #hermosabeach #lafoodie #eaterla #shopsmall #igdaily #bbga #buzzfeedfood #thebakefeed #KneadedLA @NHMLA @sourdoughclub @breadbosses @bread_masters @thefeedfeed @losangeles_eats @infatuation_la @eater_la @latimesfood
TURMERIC PICKLED VEGETABLES We made these delici TURMERIC PICKLED VEGETABLES 

We made these delicious Turmeric Pickled Vegetables with some students who were attending one of our Sourdough School Diploma courses. 

We added the wonderfully golden turmeric for it’s amazing health benefits, and its beautiful colour of course. Not only that, but we also use our raw apple cider vinegar – live vinegar that is actually beneficial to your health. 

Add these Turmeric Pickled Vegetables to any meal as a side, a filling or a topping – they will increase your consumption of probiotics and the diversity of your diet.

At The Sourdough Club, we're not just teaching you to make sourdough, we'll teach you to make nourishing dishes to accompany your bread! Follow the link in the bio to learn about joining the Club 

#guthealth #healyourgut #healthygut #guthealing #guthealthmatters #letfoodbethymedicine #foodasmedicine #gutbrainconnection #nutrientdense #micronutrients #digestivehealth #nutritionfacts #microbiome #breadandguts #zoe #bluepoo #bluepoochallenge
🎉 GIVEAWAY TIME! 🎉 We’ve givIng all our 🎉 GIVEAWAY TIME! 🎉 

We’ve givIng all our UK members a chance to be gifted one of these black barley flakes so we thought we’d do a giveaway here on our instagram account too. We’re super excited about this. So yesterday @vanessakimbell baked a 10 minute style bread for her meeting with @kylebooksuk to start on her 4th sourdough book…. and we thought as a celebration that you can have the chat to win her first sourdough book that has this excellent black barley recipe in 👆🏼

WIN
👆🏼a copy of “The Sourdough School Book” 📖 & a 1 year self prescribed bake for health Sourdough Club membership (RRP £490.88 pa) 🍞
,PLUS 1kg of black barley flakes 🌾 
➕an invitation to a live conversation with @vanessakimbell & @hodmedods about the history and nutritional values of the incredible grain. ( date being announced in a week)  FIR YOU & YOUR 2 NOMINATED FRIENDS 

Here’s 4 different ways to enter:
1️⃣ Like this post ❤️ & comment why you would like to learn more about this relationship between bread and health 
2️⃣ Follow @sourdoughclub 👥 @hodmedods & @vanessakimbell 
3️⃣ Tag 2 friends who love baking! 👩‍🍳👨‍🍳
4️⃣ Share this post in your story & tag @sourdoughclub 📲

Boost your chances:
🔄 Each additional friend tag = 1 extra entry!

Hurry, contest ends on 16th April 🗓️ Good luck! 🍀

*UK residents only, 18+. T&Cs apply. This giveaway is not affiliated with Instagram.

#sourdoughclub #giveaway #baking #sourdough #bookgiveaway #sourdoughschool #blackbarley #instagiveaway #contest #freebies
SOURDOUGH CLUB LIVE: BAKING AS LIFESTYLE MEDICINE SOURDOUGH CLUB LIVE: BAKING AS LIFESTYLE MEDICINE SESSIONS – MONDAY 7PM

Monday's live Baking As Lifestyle Medicine Session is with Venetia Mitchell, our in-house Nutritionist. She I kicking off April's theme, which is Irritable Bowel Syndrome (IBS)!

We will talking about IBS and sourdough bread all month. Our students will be looking at why commercial bread can be so difficult to digest for so many people. 
Why people suffering with IBS or IBD need to move slowly to wholegrain in their sourdough baking. They will also be looking at a feature and study showing the potential of aniseed for improving IBS and mental health.

Venetia is able to discuss all areas of nutrition, particularly in relation to the health benefits of wholegrain & sourdough. In addition, other areas of physiology in relation to nutrition would be gut health, brain & mental health and immunity.

See you at 7pm Club members 👋

#lifestylemedicine #health #functionalmedicine #nutrition #integrativemedicine #healthylifestyle #wellness #lifestyle #rcgp #dietitian #nutritionist #healthcareprofessional #holistichealth #healthyliving #plantbased #guthealth #naturopathicmedicine #selfcare #functionalnutrition  #naturopathicdoctor #foodasmedicine #foodismedicine #lifestylegoals #cpd #lifestylechange #mentalhealth #sourdough #sourdoughschool #bakeforhealth
🫘 BLACK BEAN & RED PEPPER SOURDOUGH NAAN 🫘 🫘 BLACK BEAN & RED PEPPER SOURDOUGH NAAN 🫘

This recipe is for a beautiful wholegrain flatbread is high in fibre and bursting with a hearty filling.

This is one of those breads I turn to when I need to keep my mood level, especially if I am trying to maintain my weight, because it keeps me fuller for longer.

Sourdough Club members can find this in the flatbread recipe library 

#sourdough #sourdoughclub #bread #sourdoughlove #sourdoughlover #naturalleavened #leavening #levain #realbread #breadmaking #bakebread #makebread #makerealbread #learntobakebread #breadmakingclass #sourdoughstories #bakingforlove #bakingtherapy #sourdoughbaking
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