For this week’s foodie party I’d like to share our eats from yesterday. Fortunately I managed to take shots of each meal, though the light was so bad that I’m surprised any of them actually came out!
Here’s what we had…
Warm lemon & water (Me & M); juice for Lil L
Me & Lil’ L had chocolate clusters again this morning (still loving these!), with a sprinkling of chopped walnuts, hempseeds, flaked almonds and goji berries on top. Today’s milk of choice was Kara Coconut Milk (currently on offer in Waitrose) M had his usual huge bowl of porridge with nuts, seeds and dried fruits sprinkled on top.
I decided that it was about time that I did something with the pumpkin that the boys never got round to carving for Halloween. It’d been plonked on the dining table 2 weeks ago and, until yesterday, it was still there!
I’m not a huge fan of pumpkin as I find it doesn’t have much taste and its texture is a bit watery (well, the ones we get here in the UK anyhow… maybe the US version are different?) I decided that I’d make a soup out of the pumpkin but, to bring out its flavour, I roasted it. After 30 minutes, I added a red onion, red pepper, yellow pepper and 2 crushed cloves of garlic to the tray and roasted them on for a further 15 minutes. I then blended the roasted veggies with a jug of vegetable stock. The result was a silky smooth, creamy soup with a subtle roasted veggie flavour.
I think that a handful of chopped chives would have worked really well with this soup but as I didn’t have any, I used flat leaf parsley instead. The tiny pieces of fresh chopped red & yellow pepper are great as a garnish & also add great taste & texture.
Lil’ L took the soup to school for his packed lunch, along with some sunflower seeds to sprinkle on top, and a couple of slices of Burgen sunflower & chia bread. He said he wasn’t sure about the soup after the first spoonful (it’s the first time he’s had pumpkin) but, after a couple more mouthfuls, he decided that he did actually like it I had the same experience. By the third mouthful I decided that this soup was indeed scrumptious. I’ll definitely make it again in the future.
For a mid-afternoon snack, I had a huge bowl of roasted pumpkin seeds. For me, the seeds are by far the nicest part of the pumpkin. I absolutely love them roasted with a little sprinkling of sea salt.
For his mid-morning snack, Lil’ L had 2 seeded flatbread crackers with organic mushroom pate.
- 2 black coffees (I’m revising for a 3-hour Buddhist exam (which is next Tuesday) and, for some reason, coffee is my drink of choice whilst revising
- Clippers Organic Nettle tea (still my number 1 herbal tea!)
- Smoothies, juice and water
We had a quick dinner tonight which consisted of left over veggie chilli, served with toasted wholegrain tortilla segments. I think I’m going to call this my ‘Rainbow Chilli’ because you should see the chopping board once I’d prepared all the veggies. It was an explosion of colour! I used red onion, red, green and yellow pepper, yellow sweet corn, green courgette, red tomatoes and black beans. I also threw in a cup of veggie mince as Lil’ L loves some chewy texture in his chillis.
For a super quick dessert, I whizzed up some date & nut cobbler in the food processor and served it on top of tinned peaches, with a drizzle of Alpro soya cream. Such a simple dessert but it felt really special!
We had a quick, early dinner last night because we were heading into Bath to watch the Christmas Lights being switched on. I was very excited because one of my all-time favourite comedians, John Bishop, was turning on the lights. I gained huge respect for John Bishop after he completed his ‘Week of Hell’ challenge for Sport Relief earlier this year. He gained even more respect from me when I found out he’s a vegetarian
I’ll leave you with one of my favourite clips from John Bishop’s ‘Britain’ Series 2 called ‘Mum, I’m…. a vegetarian‘. Like John, I became a vegetarian in the mid 1980s and this clip makes me laugh so much.
Are you a veggie? If so, when did you make the change? How did your family react?