Well Autumn/Fall has definitely arrived here in Bath. It’s amazing how quickly the seasons change. One minute it’s warm, sunny and the mornings are bright. Then suddenly there’s a chill in the air, the sun’s gone and the mornings are dark. I find it so much harder to get out of bed in the mornings when it’s dark and cold!
With the cooler temperatures, I’ve ditched the salad lunches in favour of warming, home-made soup. Nothing beats a bowl of home-made soup on a cold, dark, wet day.
Back at the beginning of term, Lil’ L asked me whether he could start taking soups to school for his lunch. Why hadn’t I thought of this before? We bought him a shiny new stainless steel wide-necked flask, and he now takes soup to school every Tuesday 🙂
When M spied what Lil’ L was having for his Tuesday lunch, he wanted to take soup to work too. So, for the past few weeks, I’ve got into the habit of making a large batch of soup on a Monday night, which serves us for at least a couple of lunches and/or ‘starters’ before main dinners during the week.
So that’s another new habit that I’ve ‘fallen into for Fall’ 😉
Time to join the WIAW party! Thanks, as always, to our lovely host Jenn over at Peas and Crayons. For this week’s party, I thought I’d share my eats from yesterday. For once, I’ve actually got a day’s worth of photographs!
Large bowl of muesli, using my ‘pick n mix’ jars of nuts, seeds & dried fruits. Today’s muesli included: barley flakes, wheat flakes, oat flakes, raisins, goji berries, pumpkin seeds, chopped Brazil nuts, walnut pieces, and flaked almonds, onto which I poured some Alpro fortified soya milk. It was lush!
Lil’ L chose to have a mix of home-made granola and shreddies for breakfast; M had porridge with a sprinkling of nuts, seeds and dried fruits from our ‘pick n mix’ jars.
For lunch we all had the home-made carrot and coriander soup. I had mine with a sprinkling of lightly toasted pine nuts on top. Lil’ L had sunflower seeds (due to the school’s nut ban). All 3 of us loved the soup! The addition of sweet potatoes made the soup thick, smooth and creamy, perfect for this season!
Here’s how I made it…
Carrot & Coriander Soup
Hands on time: 10 minutes
Cooking time: 20 minutes
1 tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
1 tsp ground coriander
6 medium carrots, peeled and sliced
2 medium sweet potatoes, peeled & chopped
1.2 litres / 40 fl oz / 5 cups vegetable stock
large handful fresh or frozen coriander, chopped
sea salt & black pepper, to taste
handful of lightly toasted pine nuts, pumpkin seeds or sunflower seeds
- Heat the oil in a saucepan and sauté the onion until it starts to soften. Add the garlic and ground coriander, and cook for a further 2 minutes.
- Add the carrots, potatoes, stock and coriander to the pan. Bring to the boil, then gently simmer for 20 minutes, until the vegetables are tender.
- Allow the soup to cool for a few minutes, then blend until smooth. Season to taste.
- Gently heat through before serving in warm bowls, with a sprinkling of lightly toasted pine nuts, pumpkin seeds or sunflower seeds and coriander garnish.
During the day, I made some vegan choc chip cookies and raw chocolates for my evening Buddhist class. I might have eaten one of each… purely for control purposes of course 😉
I also made another batch of these choc chip cookies for the kids in my meditation class today, and they got great feedback 🙂
The raw chocolates actually looked much better than in this photo (which is an old pic). They were super smooth and shiny. By the time I’d made them the light was appalling, so I didn’t even attempt to take a photo of them. Dodgy lighting is something that I’m going to have to contend with for the next few months!
After School Snacks
Lil’ L had one of the choc chip cookies, and we both had a large glass of berry smoothie milkshake. From what I recall, I made this one with a cup of frozen strawberry slices, 1/2 cup of frozen blueberries, 1 1/2 cups fortified Kara coconut milk, 1/2 cup Alpro natural soya yoghurt, 1 tbsp chia seeds (for an omega 3 boost), and a drizzle of organic agave syrup. Thanks to the frozen fruit, this one was like an ice cream shake. It was super creamy.
At the beginning of September, I said that I was going to start meal planning in order to get a bit more organised in the kitchen. This still hasn’t happened! Since January, we’ve been on a ‘zero food waste’ mission, so I find that the evenings meals tend to be determined by what needs using up in the fridge, followed by what we actually fancy eating. I’m sure I could combine meal planning with zero food waste, but I haven’t had the time to get my head round that one yet!
After a quick scan of the fridge and the array of vegetables that desperately needed using up, I made a veggie korma (based on this recipe). We served it on a bed of brown rice and Lil’ L had some toasted wholegrain tortilla slices to dip into it (I found the tortillas at the back of the fridge too!)
For dessert, we had a mango hedgehog.
Before I dashed out to my class, I also gave them a raw choc heart each 🙂
On Tuesday evening, I attended a special Buddhist ceremony called a ‘Puja’ which involved a food offering.
After a wonderful evening of prayers, meditation and visualisations, we had a little party and got to sample the wonderful food offerings. Even though I’d already eaten a ton of food today, it would have been rude not to take a plate… or two 😉 I stuck to the savoury bites and fruits, all of which were totally scrummy!
So that’s me done for another WIAW! I’m off to check out all the yummy eats over at Jenn’s 🙂
Enjoy the rest of the week everyone xx