I’m guessing that everyone’s WIAW posts are going to be filled with Halloween delights today. But I’m bucking the trend. It’s not intentional though. Every year I do intend to make more of an effort to decorate the house and make ghoulish treats but it just never happens!
The only hint of Halloween in our house was this pumpkin that Lil’ L carved at Cubs last week. It sat on the dining table for a week before it collapsed in on itself and started oozing goo all over the table. That was pretty gruesome!
So, for this week’s WIAW foodie party, I’m going to have to bring some very unghoulish, but very tasty and nutritionally-packed eats from Monday.
There’s lots of horrible bugs and viruses going round our area at the moment so, in an attempt to protect my family from the germs, I’ve been feeding them lots of vitamin-C and antioxidant-rich foods and drinks to help boost their immune systems. Here’s what we ate on Monday…
- Warm water & lemon; 1 black coffee (me & M)
- Glass of Innocent smoothie with pomegranates, blueberries & acai (for Lil’ L)
- Bowl of chocolate clusters with goji berries.
These granola clusters are deliciously chocolatey and crunchy. I make a batch each week for Lil’ L as they’re one of his favourite breakfast cereals. Today we had them drenched in Alpro Almond Milk and they were totally lush!
The clusters are also delicious on their own and Lil’ L loves taking them to school for his play-time snack. They’re so easy and quick to make. I’ll write up the recipe and post it soon!
For lunch I made a large batch of tomato and red lentil soup. This soup is brimming with goodness, it’s super tasty and very filling. We love it! The recipe’s posted here.
- Innocent apple & mango juice; and more of their pomegranate smoothie (they’re on offer in all the supermarkets at the moment, so I treated us )
- Lots of Clipper organic nettle tea (still my favourite tea ever!)
- 1 Costa Americano with soya milk
For our main meal, we had a stir fry, served with brown rice. It was too dark to take a pic, but this it looked very similar to this stir fry.
This time round, I packed in lots of nutrient-rich veggies… carrots, red, yellow & green bell pepper, pak choi, white cabbage and broccolli. I also added half a tin of braised tofu and lots of cashew nuts. I usually make my own ginger sauce but, for a change, I thought I’d try a shop-bought one (Sharwoods Black Bean stir-fry sauce). It was very nice, but didn’t taste that dissimilar to my home-made ginger sauce (which has far less sugar in it!)
For dessert, we had a slice of this lush blackcurrant cashew cream cake, which I made for Lil’ L’s birthday celebrations. Now this is the kind of birthday cake that I like. SO much better than chocolate sponge cake in all respects
I’ve been hooked on raw cashew cream cake ever since I first tasted one at Saf in London last May. And they’re SO easy to make yourself! The ingredients are simply blended in a processor then frozen. I promise I’ll write up the recipe for this cake and post it soon!
I tried to encourage Lil’ L to eat the berries and currants on top of the cake but he wouldn’t even try them Never mind, I just pureed a cup full, sieved them, added some agave syrup and drizzled it on top instead. Worked a treat
Time to head over to Jenn’s @ Peas and Crayons and check out all the gorgeously ghoulish eats
Happy Halloween everyone! Stay safe xx
p.s. If you could choose your own birthday cake what would it be? Mine would definitely be a raw cashew cream cake. Perhaps raw chocolate and lime flavoured. mmm!