Hi Everyone! I hope you’re having a great week so far!
I’ve just got back from another wonderful afternoon with my meditating kids 🙂 Some of these children have only been meditating for 3 weeks, but they’re already so good at it! I’m sure some of them will be meditation masters by the time they’re 10 😉
The object of today’s meditation was to teach them a method to calm themselves down whenever they feel negative emotions, like anger, starting to arise within their minds. We visualised our minds as a blue sky and negative emotions as dark, black clouds. On the out-breaths, we blew the clouds away until we were left with a crystal clear blue sky, symbolising the return to a calm peaceful, happy state of mind.
The children were certainly chilled out after the meditation … perhaps some were a little too relaxed. One girl asked me whether she could lie down on the floor after the meditation and have a little sleep!! All in all though, it was a great, relaxing, fun afternoon 🙂
I hope you don’t mind me mentioning these meditations in my posts, but they’re helping me to recall what I do with the children in these Wednesday Workshops. Just like my recipes, most of the meditations are saved in my head, which isn’t a great place for them to stay. When I get a spare moment, I will start to write them out properly. Until then, the blog post record will have to do!
In half an hour, Lil’ L and I will be heading to the swimming pool but, before we go, I thought I’d give a quick rundown of today’s eats for the lovely Jenn’s What I Ate Wednesday (WIAW) party. Today’s eats were all leftovers from Sunday, Monday & Tuesday!
Hot lemon water
2 Apple & cinnamon pancakes with a sprinkling of ground flaxseed, chopped pecans and a drizzle of agave syrup.
Sorry for the old pic, but I had to dash out this morning and didn’t have time to photograph the breakfast! It pretty much looked like this… except I had 2 pancakes rather than 3 (it’s Lil’ L that’s the pancake monster round here!)
I often make a big batch of pancakes on a Sunday morning and, if any are leftover, we eat them in the week for breakfast or after school snacks.
On my return from Bristol, I had a quick lunch of wholegrain rice cakes, topped with sun-dried tomato humous, black olives and roasted red peppers.
Along with Nairn’s Oatcakes, Kallo wholegrain rice cakes are one of our favourite shop-bought snacks. While I use them for quick lunches, Lil’ L loves to take them to school for his play time snacks. His current favourite flavour is yeast extract, while I prefer the sesame seed (no salt) version (not pictured as I’ve eaten them all!)
When I read the nutritional blurb on the back of the packet, I was amazed to find that each rice cake only contains 30 calories!
I find them really filling too! Especially when they’re covered in delicious home made humous 😉 I’ve finally jotted down how I make the sun-dried tomato humous. It’s so easy and quick! It only takes me a couple of minutes to whip up enough humous to last us the week. Sometimes I make a double batch and freeze half for the following week.
Here’s how I make it:
1 x 425g / 15 oz can chick peas, drained
5 pieces of sun-dried tomato, chopped
1/2 garlic clove, crushed
squeeze of fresh lemon
1/2 tbsp tahini
2 tbsp olive oil (I use the oil from the jar of sun-dried tomatoes)
1/4 tsp salt
1 soy cappuccino in Bristol, 1 peppermint & nettle tea, 1 pure apple juice, water
1 sugar free jam tart (left over from yesterday’s study class). I use St Dalfour fruit spreads as the filling for these tarts. This spread is deliciously sweet without any added sugar or sweetener.
I’ve recently started using Chapatti Atta as my wholemeal (wholewheat) flour for pastry making (I found this in the Indian product aisle at Tesco). It’s got a beautiful texture, with the wheat flakes very finely ground into the flour, making it perfect for pastries. As an added bonus, it’s way cheaper than the regular wholemeal flour I’ve been buying. My next mission is to seek out organic chapatti atta but, for now, I’m happy to use this one:
For dinner tonight, we’ve got leftover black bean burgers from Sunday, with a side dish of wholewheat pasta leftover from yesterday, into which I’ve mixed some spinach, basil and cashew nut pesto with a selection of lightly stir-fried vegetables (red pepper, mushroom, red onion, mange tout, courgette (zucchini)) and black olives. I’ve also sprinkled in some pumpkin seeds and Marigold Yeast Flakes with B12 for added goodness.
If I’ve only got a few minutes to make a dinner, pesto pasta is often the one I choose to make. The pesto only takes a minute to prepare and I find it tastes so much nicer than the shop bought stuff! Plus, if you make it yourself, you can sneak in lots of extra goodness (like a whole cup of spinach) and reduce the oil content. I’ll make sure I write down this pesto recipe soon and post it!
For dessert, we’re having the ‘goji yogi surprise’ – apple compote (using our home-grown, over-wintered apples) layered with Alpro natural soy yoghurt and a sprinkling of chopped gojis and nuts. I haven’t put it together yet, but this is what it looks like:
This month, Jenn’s WIAW parties are going green. To find out more and get inspired for this month’s eats, click on the image below.