Thursday, July 31, 2014
It's starting to feel like spring is just around the corner... and I couldn't be happier! I can't say I enjoy winter all that much, so I welcome the slightly warmer weather we've been having of late with open arms! I missed last months favourites list so thought on the last day of July I'd better get posting this one before it's too late!
Friday, July 25, 2014
I am blessed with one adventurous eating kid in our family (the other one is getting there, slowly). She hardly ever turns her nose up at anything and gives most things a try, more often that not coming back for more, and more. But somethings changed this year when it comes to school lunches. All of a sudden she doesn't want to eat anything I've given her in the past, claiming it's just not that nice after sitting in her lunchbox all morning. I fully understand. But that doesn't mean to say I'm all that stoked about this new development! All the things she will happily eat for lunch at home are off limits when it comes to school. She just won't eat them. I know part of the cause is she's just too keen to get lunch over and done with and get out in the playground with her friends, but mostly it's just that she's a little bit of a food snob and likes to eat things 'freshly' made! Oh what have I created here?
The boy has his usual lunch fare, but the girl, well lets just say I've had to get rather creative with her lunches of late. The one thing she does still enjoy is a thermos of hot soup and a couple of slices of my gluten-free sourdough. Phew. The boy won't touch soup, never has. So I've got into the habit of roasting up huge tray-fuls of root vegetables whenever the oven is going, blending them down with some stock and then freezing them in single 8-year-old-girl-portions. It's then super easy to whack one in a saucepan whilst preparing breakfast to defrost and warm through, pop it into her thermos and off we go. I just used the last container of roasted pumpkin soup (from my book!) this morning, so I thought I'd get onto stocking the freezer back up again in preparation for next week at school. I love roasted carrots and if you chuck a sweet potato or two into the mix things get all lovely and creamy, without having to actually add, cream. A little scattering of lemon zest and a zip of fennel seeds and you have yourself one lovely thick, creamy bowl of yum.
Thursday, July 17, 2014
Over the years, I've had many conversations with people about the very limited amount of dairy that we consume. Inevitably the question always comes up at some stage 'but where do you get your calcium from?'. I'm really no expert, but in my humble opinion this whole- you have to eat dairy to get enough calcium business, is just plain crap. We do eat little amounts of homemade yoghurt, kefir, butter and ghee nowadays, but we haven't always and I still don't believe the hype that dairy is the only way. Tahini is my secret little weapon when it comes to boosting my families calcium intake, along with dark leafy greens, broccoli, chia seeds and quinoa. I add a sneaky spoonful of tahini to our smoothies (or add a few tablespoons of raw soaked sesame seeds to the mix when making homemade almond milk for the same effect) and I've been known to develop whole recipes around the stuff... namely the yummy toasted muesli recipe and chewy millet slice in my cookbook which is loaded with the stuff! But I gotta say, this here recipe is the best use of tahini I've come across to date. 7 ingredients including the salt, 5 minutes of prep and a little chilling time later and you are blessed with the most beautifully rich and incredibly naughty tasting fudgey-toffee-like goodness that's actually ridiculously good for you! To all you mums out there who say your kids won't eat tahini, I give you this (via the lovely Susan Jane White). I reckon you won't have any problems getting this one into them.
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