Hello everyone! Happy Wednesday! 🙂
Phew it’s hot at the moment! I wonder if this year is going to be like last year… hot Spring, wet Summer? We better make the most of the sunshine just in case!
Before I head back outside, I thought I’d quickly jot down my eats from yesterday for Jenn’s WIAW party. I’ve also got a couple of great recipes to share.
Pre school run – Hot water & lemon.
Post school run – Clippers Organic Nettle Tea & a big bowl of cereal.
Into the mix went All Bran, Shreddies and Kallo’s Wholegrain Puffed Rice and Alpro Almond Milk, along with some flaked almonds, chopped pecans, ground flaxseed, and goji berries.
For lunch, I had some leftover Mediterranean vegetable crumble. I was suprised to discover that this dish is actually as nice cold as it is heated up. I made a huge batch of this crumble on Monday and M has taken it to work for his lunch twice this week. It’s got a great texture and flavour.
– Ribena lolly when we got back from school. Yep, it’s that hot!
– Blueberry & strawberry smoothie, made with Alpro Hazelnut drink, Alpro soya yoghurt, a dash of pure vanilla extract and a dash of Sweet Freedom Fruit Sweetener.
– Black coffee and 2 raw chocolate hearts ♥
Whilst I was at Devizes on Saturday, I bought this huge celeriac (1.5kg) from the indoor market. It was locally grown and only cost me £1!
You wouldn’t believe how much attention this vegetable got as I walked round town with it. At least 5 people came up to me to ask me what it was, what was I going to do with it… and why was I walking around with it. People certainly are friendly (and inquisitive!) in Devizes.
So, if you want to make new friends and chat to strangers, you don’t need to buy a puppy or borrow a kid, you simply need to walk round town holding a slightly obscure vegetable 😉
So what did I do with the celeriac? Well, some of it was eaten raw, some was roasted, but most of the vegetable was turned into a delicious soup 🙂 Celeriac soup has got the most beautiful, sweet, creamy flavour.
As celeriac’s in season at the moment, you can buy them at a really good price. This soup cost only a few pence per portion. An absolute bargain!
My celeriac recipe can be found here. This time round, I used sweet potato instead of white potatoes. Not only did this add to the flavour, but it also added lots of lovely betacarotene and other nutritional goodness. 🙂
Yesterday, for our main meal, I served the celeriac soup with some home-made wholegrain seeded bread.
We also had side dishes of crispy kale (‘kale chips’)
and a bowl of almonds and sunflower seeds lightly roasted in soy sauce, still warm from the oven.
– mango hedgehog
– chocolate banana chia dessert
These chocolate chia desserts are so easy to make, they’re packed with goodness and are truly scrumptious! I wrote a few words about the nutritonal profile of chia seeds in this post. Turning them into chocolate desserts is such a yummy way to boost our omega-3 intake!
I buy my chia seeds from the local Harvest health food shop in Bath or from online stores, such as Earthfare and Healthy Supplies. I find that the price of chia seeds really varies from one store to another, and within the stores themselves at different times of the year, so it’s always worth shopping around.
Here’s the recipe for my chocolate banana chia pudding (updated Oct 2014 with an even quicker & easier method):
Raw Chocolate Banana Chia Dessert Serves 4 Ingredients Suggested garnish Method
Hands on time: 5 minutes Chill time: 30 minutes
6 TBSP chia seeds
360ml / 12 fl oz / 1½ cups non dairy milk (almond, hazelnut or soya milk all work well)
6 TBSP cacao powder (or regular cocoa powder)
2 ripe bananas, sliced (or 1½ cups frozen banana slices)
1 tsp pure vanilla extract
2 TBSP maple syrup (or other natural sweetener)
Goji berries or dried cranberries
Place all the ingredients in a powerful high speed blender and blend smooth. Taste test and add more sweetener or cacao powder, if needed. Pour into small bowls or ramekins and place in the refrigerator for 30 minutes or so. The pudding will thicken as it chills. Sprinkle on the garnish and serve.
This pudding can easily be made in advance. It will keep up to 3 days in the refrigerator.
Raw Chocolate Banana Chia Dessert
From what I’ve read on the web, it sounds like chia seeds might soon become a ‘mainstream’ food in the UK. Even the Daily Mail is talking about this super food now, with an article published just a few days ago.
Time to enjoy the last of the day’s sunshine! When the sun goes down I’ll be heading over to Jenn’s party and checking out all the delicious eats. I hope to see you there! xx