We’re always up for an afternoon on One Gun Ranch, a beautiful biodynamic farm paradise perched high on the hills of Malibu. We recently gathered on the picture-perfect property to celebrate Lady Carole Bamford’s new lifestyle book, Nurture: Notes and Recipes from Daylesford Farm. 

Carole, who happens to be the mother of one of the ladies of One Gun Ranch, is recognized as a pioneer of sustainable holistic living in the UK. She’s the founder of the award-winning 1,500-acre farm, Daylesford Organic, one of the most sustainable farms in the UK as well as a few stand-alone farm shops sprinkled across England. Carole is also known for her natural fashion and spa beauty line Bamford, which is built on the same philosophy of high-quality natural products that have a low environmental impact.

Inspired by her personal approach to wellness and life, Carole’s book aims to help readers explore a life infused with craftsmanship, traditional skills and beautiful natural living. Guests were treated to a few recipes from its pages, like the light yet sustaining salad below, made with biodynamic veggies from her daughter’s farm, of course. Scroll through the pics above for a peek into the event, then grab Carole’s recipe below…

Raw Cauliflower + Black Quinoa With Spiced Pumpkin Seed Dressing


7 oz black quinoa
1 cauliflower, leaves removed, shaved on a mandolin
1 carrot, finely grated
3 tbsp chopped coriander
3 oz sultanas, finely chopped
1 ½ Tbsp cider vinegar
salt and pepper

For the spiced pumpkin seed dressing:
1/2 cup olive oil
4.4 oz onions, chopped
2 garlic cloves, chopped
1 Tbsp curry powder
zest and juice of ½ lemon
½ Tbsp black onion (nigella) seeds
5 tsp pumpkin seed oil


Rinse the quinoa well in co!d water. Put in a pan with roughly double the amount of water and bring to a boil. Reduce the heat and simmer for 15-20 minutes, or until tender. Drain and cool.

To make the dressing, heat half the olive oil in a frying pan over a medium heat and sweat the chopped onion and garlic until soft and almost translucent. Add the curry powder, lemon zest and onion seeds and cook for a few more minutes, then remove from the heat. Add salt to taste then transfer to a blender and whizz until smooth. Add the remaining olive oil, the pumpkin seed oil and lemon juice, stirring well.

To serve, place the quinoa, shaved cauliflower, grated carrot, coriander and sultanas into a serving dish. Drizzle over the cider vinegar and stir through the dressing. Season to taste before serving.

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