Hi everyone! I hope you’re having a great week so far 🙂
This past week I’ve enjoyed making lots of home-prepared foods, including breakfast cereals, breads, cakes and cookies. All pretty healthy of course! I even attempted my first raw dairy-free cheesecake. But that creation deserves a blog post all of its own 😉
For this week’s WIAW party, I’d like to share what we ate on Tuesday, which was fairly typical of our eats this past week. The weather was so good that I managed to eat all three meals in the garden. If it’s warm and dry, it has to be al fresco dining. I love it!
– Hot lemon and water (me and M); apple juice for Lil’ L
– Bowl of home-made granola. Before serving, I added some gojis, chopped walnuts and ground linseed for a nutrient boost, then served it with Kara coconut milk. Scrumptious!
For lunch, I had a big bowl of salad, which included Puy lentils, romaine lettuce, red pepper, red cabbage, grated carrot and sun dried tomatoes. I made a quick dressing for the salad using wholegrain mustard, cider vinegar, walnut oil and a dash of agave syrup. It was totally delicious and very filling!
For Lil’ L’s packed lunch, I prepared a seeded wholegrain pitta bread with home-made sun-dried tomato humous, and finely chopped red pepper, courgette (zucchini), mushrooms and sunflower seeds, lightly fried in olive oil. ( This is one of his current favourite sandwich fillings). He also had half a packet of Sunbites wholegrain crispy snacks and a piece of home-made cherry & coconut granola bar for dessert.
Snacks & Drinks
– lots of water with a slice of lemon, 2 nettle teas (still my favourite herbal tea!), orange juice, 2 black coffees
– 1 apple
– water, apple juice
– 1 banana, 2 wholegrain sesame rice cakes sandwiched together with manuka honey
Both me and Lil’ L also had a choc chip cookie when we got back from school. I’d made these cookies for my study class and for the 22 children that I took on a trip today to the Amitabha Buddhist Centre in Bristol, but obviously we needed to test them first to make sure they were nice. And they were very nice indeed!
I used the choc chip recipe from this lovely book
The only ingredient I substituted was the plain (all purpose) flour. Instead I used my lovely wholegrain chapatti (atta) flour. It worked really well in these cookies, so I’ll definitely be using it again in the future.
I also baked the cookies for longer than the recommended time of 8 minutes. Instead, I baked them for around 12-15 minutes until they were golden round the edges. When they cooled down, they had a lovely light crunchy texture.
A couple of weeks ago I attempted to make a Thai curry that would be mild enough to suit Lil’ L’s palate. It’s the first time that I’ve made him a Thai curry and he absolutely loved it! You can just imagine how much that pleased me 🙂 He asked if I could make it again this week and I was very happy to oblige. It’s a really simple and quick meal to make, and very yummy indeed!
To keep it mild, I only used one red chilli but if adults want to spice it up further, they can remove the children’s portion before adding more chopped chillies.
In my experience of Thai food, the veggies tend to be undercooked so they retain a lovely crunchy texture. With this in mind, I only cooked the veggies for about 8 minutes.
I also kept the veggies nice and chunky. If I’d been making the curry for Lil’ L a couple of years ago, I would have cooked his veggies for longer (to soften them) and I would have finely chopped or roughly blended them into the coconut milk using a stick blender. Over the years, I’ve gradually been increasing the size of his veggie pieces. He now loves munching on whole broccoli and cauliflower florets 🙂
Here’s how I made it:
Serves 4-5 Ingredients Spice paste: 400ml / 14 fl oz can of coconut milk 2 cups brown or wild rice * If serving to children, use a mild chilli or omit the chilli from the paste and add it to the curry once the children’s portions have been served. Method Get prepared: Ready, set, go! Any leftover curry can be stored in the refrigerator for 24-72 hours (check shop-bought tofu for storage instructions).
Hands on time: 15 minutes Cooking time: 30 minutes
Ready in: 40 minutes
2 shallots or 1 small red onion, finely chopped
1 red chilli, or more to really spice it up*
2 garlic cloves, crushed
2 lemon grass stalks, trimmed and finely sliced
5cm / 2 inch piece of root ginger, peeled and finely grated
1 tsp ground cumin
1 tsp ground coriander
Juice of half a lime
1 red pepper, deseeded and chopped
½ medium head of broccoli, cut into small florets
½ medium head of cauliflower, cut into small florets
2 medium carrots, cut into julienne sticks
2 handfuls curly kale (or other leafy green), shredded and thick storks removed
Large handful chestnut mushrooms, chopped
250ml / 8½ fl oz / 1 cup vegetable stock
1 TBSP reduced salt soy sauce or Tamari sauce
160g / 6 oz / 1 heaping cup marinated tofu pieces (e.g. Cauldron Foods Organic Marinated Tofu Pieces), or substitute with ½ cup toasted cashews or peanuts
1-2 tsp unrefined sugar, to taste
Prepare the rice
Chop the veggies
Prepare the vegetable stock
Place all the spice paste ingredients in a mini food processor along with 2 TBSP of coconut milk and blend into a smooth paste. (I use the bowl attachment that came with my stick blender… works a treat for blending pastes!) In a large, heavy bottomed pan, gently cook the curry paste for a couple of minutes. Stir in the remaining coconut milk, vegetables, stock, soy sauce and tofu. Gently simmer for 8 minutes or so, until the vegetables are crisp tender. Taste test and add a little sugar, if needed. If you want to add more heat, first remove any children’s portions then stir in some finely chopped chilli.
400ml / 14 fl oz can of coconut milk
2 cups brown or wild rice
* If serving to children, use a mild chilli or omit the chilli from the paste and add it to the curry once the children’s portions have been served.
Ready, set, go!
Any leftover curry can be stored in the refrigerator for 24-72 hours (check shop-bought tofu for storage instructions).
[This recipe has been submitted to Ricki Heller’s #Wellness Weekend]
To finish up, we each had a small bowl of Alpro plain soya yoghurt with St Dalfour Strawberry Spread mixed in and chopped pecans sprinkled on top. Super quick dessert, which is truly scrumptious!