Hi everyone! I hope you’re having a great week so far 🙂
Here in the UK, the crazy weather continues. After having the driest 2-year period ever recorded, we’ve now had the wettest April ever recorded. Talk about one extreme to the other!
In honour of our ‘crazy weather’, this afternoon in my Wednesday Workshops, we did a ‘weather dance’ meditation. This is such a beautiful meditation and one of my favourites 🙂
We’ve just arrived back home, but soon we’ll be heading to the pool for Lil’ L’s swimming lesson. However, before we go, I thought I’d sit down with a nice cup of coffee and make an appearance at Jenn’s foodie WIAW party.
Here’s a quick run down of what we ate yesterday…
Both M and I had…
– Hot lemon & water
– Bowl of porridge, sprinkled with ground linseed, chopped Brazil nuts, pecans, walnuts, flaked almonds, goji berries and candied citrus peel (left over from the Christmas cake!) This was topped with a drizzle of Sweet Freedom Fruit Syrup.
Lil’ L had Ready Brek porridge, with the same toppings as us (minus the dried fruit, which he doesn’t like).
There are so many different non dairy milks available now, we’re getting spoilt for choice! Lately, many of the milks have been on special offer, so I’ve been stocking up.
I felt so sorry for the poor Tesco delivery guy that had to hump 30+ cartons along our narrow driveway and up the steps to our front door. He was still smiling though, bless him!
Lately, M and I have been enjoying making (and eating!) veggie pasties. I can’t begin to describe how nice these pasties are. Seriously, they are SO YUMMY!
M and Lil’ L love taking them to work/school for their lunch. These pasties are seriously huge and we had a bit of trouble finding a lunch box that they would fit in! I’ve suggested that we should make the pasties a little smaller, but the boys are not having it. They love their supersize pasties!
For lunch yesterday I had half a pasty (which was plenty for me). Then I had the other half today. They’re so filling that I didn’t feel hungry for hours after.
As soon as I’ve worked out the filling quantities, I’ll post the recipe. You must try them!
Snacks & Drinks
– Nettle tea, water (not enough), 1 black coffee, 1 glass Alpro hazelnut milk, 1 mango smoothie
– Handful soy roasted nuts & almonds
The soy-roasted almonds and sunflower seeds are still one of our favourite snacks. Lil’ L absolutely loves them, and often asks if he can take a pot of the seeds to school for a playtime snack. Last week, he even passed over the offer of some Maltesers for the almonds & seeds instead. They must be good!
I always knew that sunflower seeds are good for you, but only recently discovered just how good they are. Classed as a ‘superfood’, they’re considered to be a good source of protein and ‘good’ fatty acids (the ones that help to lower ‘bad’ cholesterol). They’re also a rich source of antioxidants (including Vitamin E), B vitamins, folic acid, calcium, iron, manganese, zinc, magnesium and selenium.
One of Lil’ L’s best friends has tried our soy roasted sunflower seeds and loved them too. His mum has asked for the recipe, so I thought I’d quickly jot it down here. They are so simple and quick to make. They make a great post-school snack, or as a snack to munch on whilst watching films 🙂
By the way, if you regularly eat raw almonds, it’s worth buying them in bulk (if you’ve got the cupboard space). Indian brands like Natco, East End and Aasani sell them super cheap in large quantitites. At the moment in Tesco (on the Indian aisle), you’ll find 750g of Aasani Almonds for only £3.99! So much better value than the tiny own-supermarket brand packets.
Soy Roasted Almonds and Sunflower Seeds
The following are the quantities I tend to use, but you can adapt them as you wish.
1 cup raw almonds
1/2 cup sunflower seeds
1/2 tbsp good quality reduced-salt soy sauce (I use Kikkoman Less Salt Soy Sauce)
- Pre-heat the oven to 200C (180 Fan) / 400F / Gas 6
- Place the almonds and sunflower seeds in a bowl. Drizzle the soy sauce on top and mix until the almonds and seeds are coated.
- Spray a baking sheet with a little olive oil. Spread the nuts and seeds out on the sheet and roast for about 10 minutes, stirring half way through the cooking time. Remove from the oven and allow to cool. The nuts will become crunchier when cool.
I had to make a super quick dinner as I was heading out to my study class, so I opted to make an oriental stir-fry with rice noodles. I didn’t have a chance to photograph it, but it looked pretty much like this…
While the brown rice noodles were cooking, I stir-fried the veggies in a wok, along with some cashew nuts and half a packet of Cauldron marinated tofu pieces. To flavour the stir fry, I used 2T Kikkoman reduced salt soy sauce, 2T rice vinegar, 1tsp sugar, and about 1/2 cup vegetable stock.
Dinner was ready in 15 minutes! We then ate it in about 5 minutes flat, and were out the door. For once in my life, I wasn’t late for my class!!! 🙂
Well, I’ve just about finished my WIAW entry in time. The pool awaits! When I get back, I look forward to having a cuppa, a sit down, and checking out all the beautiful eats over at Jenn’s party 🙂
Happy Wednesday everyone! xx