Hi everyone!I hope you’re having a great week so far 🙂
– Warm water & lemon (usual gentle start to the day)
– Black coffee whilst reading in bed (Sunday is the only day I get to lay-in now so I’m making the most of it!)
– Warming bowl of cinnamon porridge, made with Alpro almond milk and topped with ground linseed (flaxseed), chopped walnuts, flaked almonds, goji berries, candied citrus peel, and a light drizzle of agave syrup. This is one of my all-time favourite breakfasts. It’s so yummy!
At the moment I’m on a mission to find new ways of encouraging kids to eat kale. Now there’s a challenge!
As we all know, kale is a super food. It’s packed with antioxidant vitamins A, C and K, contains iron and is a great plant-based source of calcium. However, at the end of the day, when you’re 9 years old, it’s still a slightly bitter tasting green leaf and, as such, doesn’t hold at lot of appeal.
One of the biggest successes I’ve had in encouraging Lil’ L to eat kale is in the form of crispy kale (aka kale chips). However, after the initial enthusiasm for it, he’s now getting a bit tired of eating bowls of crispy kale every week.
On Sunday, I thought I’d experiment with making a kale soup. To make it more appealing to Lil’ L, I used sweet potatoes to make the soup creamy and sweet tasting. I also added some grated ginger to give it a little warming kick.
He loved it!! After tasting it and declaring it to be ‘really yummy’ he proceeded to devour the whole bowl 🙂
While not the prettiest of soups, the taste more than makes up for it. For me, it’s a great Winter warming soup, perfect for keeping those cold bugs away!
Here’s the recipe…
Serves 4 Hands-on time: 10 minutes Cooking time: 25 minutes Ready in: 40 minutes
1 tbsp olive oil
1 onion, chopped
2-3 garlic cloves, crushed
2 inch piece of fresh or frozen root ginger, grated
2 medium sweet potatoes, peeled and diced
120g / 4 oz / 4 packed cups of chopped kale, thick stalks removed
840ml / 29 fl oz / 3½ cups vegetable stock
1 TBSP miso paste (optional, but highly recommended as it adds a delicious, savoury taste)
Handful pumpkin seeds, toasted or lightly fried in a little extra virgin olive oil
Handful shelled hemp seeds
Finely chopped red pepper or chilli
Heat the oil in a large saucepan and sauté the onion, garlic and ginger for a couple of minutes. Reduce the heat to low, add the sweet potatoes and kale, cover and leave to sweat for 5-10 minutes. Add the stock and simmer, covered, until the potato has softened (15-20 minutes). Allow the soup to cool slightly, add the miso paste and blend smooth. Add a little more stock or water, if needed, to reach desired consistency. Return the soup to the stove and gently heat through. Season with black or cayenne pepper, to taste.
While the soup is cooking, prepare the garnish. Toast some pumpkin seeds in a dry frying pan, or gently fry them in a little olive oil. (For very small children, the pumpkin and hemp seeds can be grinded and mixed into the soup before serving). Finely chop some red pepper or chilli, if using.
Ladle the soup into warm bowls, top with the garnish and serve with some warm, crusty bread.
Lunch was followed by a delicious Ghirardelli chocolate. These chocolates were a gift from my wonderful American blogging friend Rachel. A parcel arrived on Christmas Eve filled with a whole host of goodies, along with a batch of her delicious home-made vegan ginger biscotti. What a star she is!
A fruit smoothie, made with Kara Coconut Milk, fresh organic blueberries and frozen banana slices.
One tangerine & some walnuts
For our main meal today, I wanted to make some comfort food, so I opted for one of our all-time favourite Winter warmers… Sweet Chestnut Casserole with Herby Dumplings.
This was just what the boys needed after playing outside and making fire!
For dessert, we had a Chocolate Banana Chia Pudding. A lovely, quick dessert that’s totally scrumptious (and healthy!)
That’s me done for another WIAW! Time to dash off to school now to teach my Wednesday Workshops 🙂 Enjoy the rest of the week everyone xx
Question of the day: What’s your favourite Winter comfort food?