by | January 16, 2013 · 11:05 am

Hi everyone!I hope you’re having a great week so far :)

Just for a change, I thought I’d share our eats from Sunday for this week’s WIAW virtual foodie party. Thanks, all always, to our glamourous hostess Jenn over at PeasandCrayon.com.

Here goes…

Breakfast

- Warm water & lemon (usual gentle start to the day)
- Black coffee whilst reading in bed (Sunday is the only day I get to lay-in now so I’m making the most of it!)
- Warming bowl of cinnamon porridge, made with Alpro almond milk and topped with ground linseed (flaxseed), chopped walnuts, flaked almonds, goji berries, candied citrus peel, and a light drizzle of agave syrup. This is one of my all-time favourite breakfasts. It’s so yummy!

Cinnamon Porridge with Nuts and Dried Fruits 500

Lunch

At the moment I’m on a mission to find new ways of encouraging kids to eat kale.  Now there’s a challenge!

As we all know, kale is a super food. It’s packed with antioxidant vitamins A, C and K, contains iron and is a great plant-based source of calcium.  However, at the end of the day, when you’re 9 years old, it’s still a slightly bitter tasting green leaf and, as such, doesn’t hold at lot of appeal.

One of the biggest successes I’ve had in encouraging Lil’ L to eat kale is in the form of crispy kale (aka kale chips). However, after the initial enthusiasm for it, he’s now getting a bit tired of eating bowls of crispy kale every week.

On Sunday, I thought I’d experiment with making a kale soup. To make it more appealing to Lil’ L, I used sweet potatoes to make the soup creamy and sweet tasting. I also added some grated ginger to give it a little warming kick.

Sweet Kale Soup 1 - 500

The verdict?

He loved it!! After tasting it and declaring it to be ‘really yummy’ he proceeded to devour the whole bowl :)

While not the prettiest of soups, the taste more than makes up for it. For me, it’s a great Winter warming soup, perfect for keeping those cold bugs away!

Sweet Kale Soup 2 - 500

Here’s the recipe…

    Print This!    

Serves 4    Hands-on time: 10 minutes    Cooking time: 20 minutes

Ingredients

1 tbsp olive oil
1 large onion, chopped
3 garlic cloves, crushed
1 inch piece of fresh or frozen ginger, grated
2 medium sweet potatoes, peeled and diced
120g / 4 oz / 4 packed cups of kale, thick stalks removed then shredded
800 ml – 1 litre (about 3.5 – 4 cups) vegetable stock (start with the smaller amount and add more, if needed)
Lightly toasted pumpkin seeds and hemp seeds (for a protein and omega 3 boost)
Finely chopped red pepper or chilli, for garnish

Optional extras: 1 tbsp miso paste (to add a more savoury taste) or ½ tbsp garam masala (for a delicious, light curry flavoured soup)

Method

  1. Heat the oil in a large saucepan and sauté the onion until it starts to soften. Stir in the garlic and ginger. Reduce the heat, add the sweet potatoes and kale, cover and leave to sweat for 5 minutes. Add the stock, bring to the boil then reduce the heat and simmer until the potato has softened (15-20 minutes). Allow the soup to cool slightly before blending. Return the soup to the stove and gently heat through. Stir in the miso paste or garam masala (if using). Taste the soup and season, to taste.
  2. Gently heat a frying pan and lightly toast the pumpkin seeds or gently fry them in a little olive oil.
  3. Serve the soup in warm bowls, with a sprinkling of pumpkin and hemp seeds. For small children, the seeds can be grinded and mixed into the soup before serving. Add some finely chopped red pepper or chilli as a garnish and serve with some warm, crusty bread.

Lunch was followed by a delicious Ghirardelli chocolate. These chocolates were a gift from my wonderful American blogging friend Rachel. A parcel arrived on Christmas Eve filled with a whole host of goodies, along with a batch of her delicious home-made vegan ginger biscotti. What a star she is!

Gifts from Rachel 500

Snacks

A fruit smoothie, made with Kara Coconut Milk, fresh organic blueberries and frozen banana slices.

One tangerine & some walnuts

I made some Blackstrap Gingersnaps for this week’s lunch box treats and of course I had to taste test one ;)

Blackstrap Gingersnaps 500

These are one of my all-time favourite dairy free / vegan cookies. They’ve received great feedback from friends and family too.  One of my friends (who isn’t vegan) said that he was ‘blown away’ by these cookies. High praise indeed.

The recipe comes from this wonderful little vegan cookie book.

Vegan Cookies Invade Your Cookie Jar

I highly recommend this book to anyone that’s looking for dairy free or vegan cookie recipes. I’m not a great baker, but the cookies I’ve made from this book always work out perfectly. I received the book as a gift from a friend a couple of years ago and I still use it practically every week!

The book is American, but you can purchase it from Amazon UK with free delivery.  The measurements are in cups, but it’s very easy to purchase cups in the UK now. I have 2 sets that I use every day. One I bought from Asda for about £2. The other set were a gift from a friend. Check them out…

 

M Cup Matryoskkas Measuring Cups

 

they’re Measuring Matryoshkas! Such a cool gift!

Dinner

For our main meal today, I wanted to make some comfort food, so I opted for one of our all-time favourite Winter warmers… Sweet Chestnut Casserole with Herby Dumplings.

Chestnut Casserole with Herby Dumplings

This was just what the boys needed after playing outside and making fire!

Dessert

For dessert, we had a Chocolate Banana Chia Pudding. A lovely, quick dessert that’s totally scrumptious (and healthy!)

Chocolate Banana Chia Pudding 500

That’s me done for another WIAW! Time to dash off to school now to teach my Wednesday Workshops :) Enjoy the rest of the week everyone xx

Question of the day: What’s your favourite Winter comfort food?

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