Hi everyone! I hope you’re having a wonderful week so far 🙂
I’ve just got back from a wonderful afternoon with my ‘Wednesday Workshop’ children. During term time, I teach two workshops every Wednesday afternoon on Buddhism at Lil’ L’s primary school. We meditate, read and discuss a Jataka Tale, and then do some arts & crafts or perform a play. Today, the subject of our meditation was ‘our precious human life’.
It’s the first time that I’ve led an analytical meditation with this particular group of children and it went really well. Not only were the children totally chilled out all afternoon, but so was I! That’s just the sort of afternoon I needed 🙂
Just before we dash off to Lil’ L’s swimming lesson, I thought I’d make an early entry into Jenn’s WIAW party and share today’s eats.
Hot lemon (drank as I tried to wake up… mornings are soooo dark at the moment 🙁 )
Yummy warm porridge made with Alpro Fortified Soya Milk, a sprinkling of cinnamon and mixed spice, topped with chopped pecans and walnuts, goji berries, ground flaxseed and a drizzle of agave syrup. This was the perfect breakfast for a dark, damp morning.
Lil’ L is loving Ready Brek at the moment. It seems to be one of the better children’s cereals. It’s made with wholegrain, no added sugar or salt, but fortified with B1, B2, Niacin, B6, Folic Acid, B12, Vitamin D, Calcium and Iron. He has it with the same toppings as me, minus the goji berries. I haven’t found a single dried fruit yet that he actually likes!
For lunch, I had some turmeric rice left over from last night’s dinner (brown rice cooked with turmeric to add flavour and colour), to which I added shredded romaine lettuce, pieces of sun dried tomato and roasted red pepper, black olives, pumpkin and sunflower seeds, and a drizzle of oil from the sun dried tomato jar. It was delicious… and took less than a minute to make 🙂
Drinks & Snacks
Nettle tea, water, fruit smoothie, 1 black coffee, handful raw almonds, 1 orange, 1 cinnamon bagel
When we get back from swimming, I’ll be cooking vegan pesto pasta with roasted vegetables. Into the roasting tin, I’ll throw some chopped carrots, broccoli, mushrooms, red onion and some pumpkin seeds. The veggies will be lightly roasted while the pasta is cooking. I’ll then mix in the vegan pesto, roasted veggies, a sprinkling of pine nuts and nutritional yeast, and a drizzle of walnut oil.
Since I haven’t made the dinner yet, here’s a pic from when I made it last month.
It’s a great dinner for those nights when you need something quick and don’t fancy toiling in the kitchen (plus there’s very little washing up 🙂 )
Right, gotta dash! I look forward to checking out all the delicious eats over at Jenn’s tonight and gathering inspiration for next month.
Happy Wednesday everyone! 🙂