Stir fried broad beans, kale and onions from the garden with some sliced carrots and some crispy five spice tofu on the top….mmmm…I feel hungry again! 😀
Vegetables for stir frying
agave or honey
Block of organic tofu
Cut the tofu in half and keep halfing until you get little squares. Place in a roasting tray or dish and drizzle with sesame oil, some slices of garlic, a dash of soy sauce and sprinkle of five spice powder.
Pop in a really hot oven, I’ve found a high heat is good for crispy tofu when almost done add a squirt of agave or honey to sweeten. Chop the vegetables and stir fry, keep them crisp, with garlic and a tsp of seasame oil and cook the rice to serve. I added a pad Thai sauce with my vegetables at the end but you could serve with just soy. Enjoy!
Cavolo nero (black Tuscan kale) – I love it! 😍
This bad boy is packed full of goodness, here’s a wee link to the honestly healthy blog where they list the benefits of this beautiful vegetable. I think it looks so pretty with the orange flowers in background. I’m amazed I grew this at all, my previous attempts at growing vegetables have not been very fruitful. I tend to juice this mostly with apples, it’s amazing! 😊
Super green broccoli pasta! 😊
I love this, the sauce is fluorescent green and super good for you and easy to make to for a quick supper! I added some pan fried cashews for some extra good fats for the kids!
1/4 cup Nutritional yeast (tastes like cheese and high in b12 and other goodness)
salt and pepper
so…you boil the broccoli but don’t over cook it, you want it with a bit of bite as its getting blended anyway, so you don’t want to cook all the nutrition out of the stuff! So once boiled add to a blender with the nutritional yeast, season with salt and pepper and add enough almond milk to blend into a creamy sauce. Then cook your pasta and add the sauce to the pasta. Add some pan fried cashews if you desire! Great for kids who hate the site of veggies. 😊
Kid friendly cabbage and tattie soup!
This was super yum with the addition of a couple of handfuls of broth mix and the quinoa at the end really thickened the soup and added a protein boost! My son wanted to be in the picture I was taking for my blog ha ha he is so cute! ❤️
Half a cabbage (fresh from my garden)
to handfuls of broth mix (barley, split peas, rice, yellow lentils etc.)
two handfuls of quinoa
two small stock cubes (you could add whatever stock cubes you wish)
salt and pepper
Chop the cabbage and potato and season and cook for a few minutes in a splash of olive oil in the soup pan, add the desired water and stock cubes and the handfuls of broth mix…leave to simmer through until cooked through then add the two handfuls of quinoa and continue simmer until quinoa is cooked. Purée if blender if desired! My kids like it smooth so they can’t see and complain about the vegetables. 😊
Kids outdoor weaving project!
So to try and get the kids away from the sky box I set up this outdoor weaving loom! At first they couldn’t be bothered but after a while they totally got into it an were weaving all sorts into it…feathers, wool, grass, twigs! I’ll repost a pic of the finished article…great fun and pretty addictive for the adults too! 😊
All you need is some twine and old wool and some ribbon if you have, the rest of the decorative weaving items can be found around the garden (feathers, grass, leaves, cones etc.) wrap and tie the twine around the trees in any way you like as long as you can weave through…here’s my design.
weave your wool or ribbons over and under any sections you wish to create your woven project!
Great for outdoor time!
I love the taste of summer! Pan fried aubergine and fresh Italian multicoloured tomatoes from the Keith deli (for those that are local)! 😊
Slice the aubergine into thick slices and pan fry in olive oil until cooked through and add a sprinkle of salt! Slice the tomato and layer with the cooked aubergine! Serve, yum!
multicoloured or red tomatoes