Hi everyone! Hope you are having a great week so far! 🙂
This is the last week of Jenn’s month of ‘Love Your Veggies’ themed parties and they’ve been such good fun!
For the final ‘Love your Veggies’ party, my mission was to get Lil’ L to love a veggie that, to date, he’s not felt much love for. I’m pleased to report that I succeeded in my mission! 🙂 🙂 🙂
But, before I get onto that, let’s begin with a rundown of the day’s eats and drinks:
Hot lemon & water before school run
After school run, big bowl of warm organic jumbo porridge oats, made with Alpro fortified soya milk, sprinkled with chopped brazils, pecans, walnuts, flaked almonds, ground flaxseed, goji berries and chopped dates, and a drizzle of agave syrup. I can’t think of any words to describe how nice with breakfast is, so I’ll use one of Lil’ L’s SCRUMPDIDDLYUMPTIOUS!
I want to give a shout out to Crazy Jack just to say how much I love their organic chopped dates 🙂 They’ve got the most amazing texture & taste, and are perfect for sprinkling on porridge/oatmeal and mueslis. They might be a little pricier than other brands, but they’re so worth it!
For lunch, I had some sun-dried tomato humous that I’d made for Lil’ L’s school lunchbox. This is one of our all-time favourite flavours for humous. It is totally lush! It’s so easy to make at home and so much nicer than the shop bought version. In five minutes, you can make enough humous to last you the week. (I’ll post the recipe soon, I promise!)
I served the humous with carrot sticks and Scottish oatcakes.
I used to bake my own Scottish oatcakes but, lately, I’ve been buying the Nairn’s brand. This week we tried their roasted red pepper flavoured oatcakes. They are really yummy, especially when topped with houmous or guacamole.
Watch out, here comes a flying oatcake!
Drinks & Snacks
1 Clippers Organic Nettle & Peppermint Tea, 2 black coffees, water, mango smoothie, 1 Clippers Organic Sleep Easy Infusion
blueberry pancakes with pecans (post school snack shared with Lil’ L before his swimming lesson)
handful of pistachios (post swimming snack)
While Lil’ L is pretty good when it comes to eating vegetables, there’s one veggie in particular that he tends to eat begrudgingly… and that’s the little green pea. He’ll scoop them up and stuff them in his mouth (especially when they’re covered in ketchup) simply to clear his plate, but there’s certainly no love there.
Furthermore, the only soup that Lil’ L has ever refused to eat is actually one of mine & M’s favourites… green pea and mint. When I asked him why he disliked it, he said that it was ‘too peay and too minty’. Hmmm… not much I can work on there!
On Sunday, I decided that it was time to give peas another chance. I was determined to find a recipe that would make Lil’ L love this poor little neglected veggie. I spotted a creamy pea soup recipe on the lovely Alexia’s blog that I thought might do the trick. The soup contained ginger and oregano which, I thought, would give the soup some flavour and stop it from tasting ‘too peay’. The addition of milk or cream would also give it a different texture, which could appeal to Lil’ L.
And the verdict…. HE LOVED IT! 🙂 He actually said it was delicious and gave me a big smile 🙂 I then told him that it was made of peas and the smile disappeared. He realised he’d be done 😉 But who cares, he now loves peas! Yay!
A big thank you to Alexia for inspiring me with this recipe. I did make a couple tweaks, adding more peas, liquid and using non dairy milk rather than cream, but the overall flavour was the same. It’s a winner! 🙂 And I loved it so much that I made another batch on Monday too. M’s taken it to work for his lunch and I had it again for my dinner with a couple of pieces of seeded wholegrain toast. Totally delish!
Here’s how I made it:
Pea Soup with Ginger & Oregano Ingredients Method Gently heat the oil in a large saucepan and sauté the onion until it starts to soften. Mix in the ginger and cook for a further 2 minutes. Add the oregano, parsley, peas, potato and stock. Bring to the boil, then gently simmer for 15 minutes. Allow the soup to cool slightly before adding the milk and blending smooth. The recipe makes a thick soup, so add more stock or milk if desired. Season to taste, and gently heat through before serving in warm bowls with a garnish of parsley.
Preparation: 5 minutes
Cooking time: 25 minutes
1 tbsp olive oil
1 large onion, chopped
5cm / 2 inch piece of root ginger, peeled and finely grated
1 tbsp dried oregano
handful of fresh flat leaf parsley (reserve a little for a garnish)
454g / 1 lb / 4 cups frozen peas
1 medium potato, peeled and diced
720ml / 24 fl oz / 3 cups vegetable stock
240ml / 8 fl oz / 1 cup fortified soya milk (or other non dairy milk)
Pea Soup with Ginger & Oregano
Gently heat the oil in a large saucepan and sauté the onion until it starts to soften. Mix in the ginger and cook for a further 2 minutes. Add the oregano, parsley, peas, potato and stock. Bring to the boil, then gently simmer for 15 minutes. Allow the soup to cool slightly before adding the milk and blending smooth. The recipe makes a thick soup, so add more stock or milk if desired. Season to taste, and gently heat through before serving in warm bowls with a garnish of parsley.
What I’ve learnt these past couple of years is that when a kid says that they don’t like a certain fruit or vegetable, this isn’t set in stone. Sometimes it’s a passing phase, sometimes it can be the way the fruit or veggie is served. With a bit of creativity, flexible thinking and a touch of sneakiness we can win them over! 😉
For dessert, we shared a mango ‘hedgehog’ and a raw chocolate orange chia dessert (which featured in yesterday’s post along with the recipe). Lots of yummy goodness!
Well I hope you’re all loving your veggies and eating them with great enthusiasm! 😉 However, if you’re in need for some inspiration and ideas on new ways to serve them, head over to Jenn’s where you’ll find plenty of delicious eats on display. Happy WIAW everyone! xx