Mulled Wine And Russian Tea Gifts

With all that’s been going on here, I have not had much time to be or feel Christmassy, or get far in the whole Christmas gift making endevour. One of the things I have managed to do, however, was prepare mulled wine spices and the tea-total version, Russian Tea spices, for our December food swap.

Spices

It made quite nice gift parcels, and even if you just make a batch for yourself, it fills the house with a beautiful aroma and makes a most delicious wine or tea. The tea is a wonderful alternative to mulled wine if you can’t drink or want an alcohol free alternative. It’s worth making, totally.

{Festival of Food Carnival} Recipes From The Garden

It’s time again, and this month we’re celebrating grow your own, or local food, whether that’s from your garden or from your local farmer’s market, veggie box or similar.

Unfortunately the late start to our spring and summer seasons here in the UK have not been good to our garden, and one of the only crops I’ve successfully reaped so far has been the Kale, so over at Keeper of the Kitchen, I share a simple, summery salad of kale and parmesan.

Co-host for the Festival of Food Carnival,Jennifer, gives us a gorgeous looking Grilled Fennel and Tomatoes with Basil dish. This recipe brings together some of the freshest, most vibrant flavors from her garden into a simple dish that even her wee-one adores.

In a guest post at Hobo Mama, Sam shares a garlicky, sweet, salty, and tangy topping for salads, sandwiches, pasta, and burgers and pairs it with a delightful dish that will help you use up the tomatoes and spinach fresh from your garden or farmers’ market. Such a versatile topping can never go wrong.

Lindy at Poppy Soap Company shares a recipe for Grilled Peaches with Balsamic Vinegar which pairs well with protein heavy meals as a decadent and easy side dish.

Angela from Earth Mama’s World scored some ‘imperfect’ veggies from a local farmer’s market and turned them into a perfect rosemary roasted veggie dish. That just looks a picture of health, really!

Amy at Anktangle details two different methods of preserving hearty summer greens (such as kale and chard) so you can enjoy the variety—and nutritional benefits!—year-round. This is definitely one for my Kale crops!

Last but not least, Destany at They Are All of Me creates low fat, healthy mock ups of some of her favorite restaurant dishes, using whole foods and ingredients from her garden.

Do you have recipes from your garden that you’d like to share with us? Add them to the link up below! We’d love to try them!
Stay connected! Be sure to “Like” the Festival of Food Carnival Facebook page.


Carrot Soup And Butternut Squash Soup {{ Thermomix Recipes }}

*These recipes are written for the Thermomix, but can be made in any high speed blender. I cooked them in the Thermomix, but you can cook them on the stove too.

As soon as my vegetable stock was made, the day I received my loaned Thermomix, I set to work making two soups: first a Carrot soup, and then a Butternut Squash soup.  (And the beauty of the Thermie is that I did this in between putting my children to bed. That’s impressive.)

I am terrible at following recipes, but just these two times, I thought I’d make a special effort and follow the recipes from the Every Day Cookbook exactly, but I only kind of did, and here they are:

Carrot Soup And Butternut Squash Soup {{ Thermomix Recipes }}
 
Author: 
Nutrition Information
  • Serves: 5
  • Calories: 195.1
  • Fat: 17.1 g
  • Carbohydrates: 9.5 g
  • Sugar: 2.8 g
  • Sodium: 108.8 mg
  • Fiber: 2.7 g
  • Protein: 2.1 g
  • Cholesterol: 54.7 mg
Recipe type: Soup
Cuisine: Winter
Prep time: 
Cook time: 
Total time: 
This soup could not be any simpler or faster. It tastes fresh and wholesome when just made, and even better the next day.
Ingredients
  • 40 g red split lentils
  • 1 thinly peeled strip of lemon skin
  • 2 cm fresh ginger
  • 300 g carrots, cut into chunks
  • 1 small onion, peeled and cut in half
  • 50 g butter
  • 120 g cream
  • ]½ tsp sea salt
  • freshly ground pepper
  • a few sprigs fresh coriander
  • water or stock as needed
Instructions
  1. Grind lentils, lemon peel and ginger 20 seconds/Speed 10.
  2. Add onion, carrots, butter and stock paste or stock cube if using. Chop a few seconds/Speed 4½.
  3. Add water or stock to the 1 litre mark on the bowl. Cook 15 minutes/100ºC/Speed 2.
  4. Add coriander, salt and pepper. Add cream and milk (if using).
  5. Pureé 1 minute/Speed 10 until smooth.

The original recipe for this next soup calls for pumpkin, but we had Butternut Squash at home, so it became a Butternut Squash recipe instead, and it was totally fantastic.

Carrot Soup And Butternut Squash Soup {{ Thermomix Recipes }}
 
Author: 
Recipe type: Dinner,
Cuisine: Soup
Prep time: 
Cook time: 
Total time: 
A thoroughly delicious soup. Warm flavours and so easy to make!
Ingredients
  • 1 onion
  • half a butternut squash, cubed
  • 1 carrot, roughly chopped
  • 1 garlic clove
  • 1 tbsp butter
  • 500g vegetable stock (2 cups, roughly)
  • Thyme, to garnish
  • cream, to garnish
Instructions
  1. Place onion into bowl and chop for 5 seconds at speed 7.
  2. Add butter/oil and saute for 3 mins at 100 degrees on speed 1.
  3. Add pumpkin and carrot and garlic and chop for 15 seconds at speed 7.
  4. Add stock and cook for 20 mins on 100 degrees at speed 1.
  5. Swirl some fresh cream over the top of the soup, and add a few sprigs of thyme to garnish (but be sure to eat it, it's the perfect herb for this soup!)

I think my favourite thing about Thermomix soups is that they come out so creamy and smooth, they look like you’ve emptied a pot of  cream into them, even if you’ve added no cream at all. Yum, yum, yum.

Festival Of Food : Raw Cheesecake {{ Thermomix Recipe }}

*This recipe can be made in any high powered blender. I’ve made it in a nut crusher before, but that was about an afternoon’s work! In the Thermomix it takes a few minutes.

Welcome to the Festival of Food Carnival. In celebration of Spring, we’re sharing real raw recipe ideas.  Hosted by Diary of a First Child and Hybrid Rasta Mama, you’re welcome to join us next time, or if you have a previously published recipe you’d like to share, add it to the linky below.

Cheesecake a la Charlotte

I adore cheesecake, but they’re a nightmare to make – I don’t like baked cheesecake, I prefer a fridge cake myself. They’re also full of things that aren’t great for my body, so when I saw a friend of mine make Raw Cheesecake – sugar free, dairy free, guilt free, I had to try it out myself. I used this recipe from The Rawtarian as a base, and made a delicious raw cheesecake for those evenings where I really want a snack, but don’t want sugar.

The great thing about a raw cheesecake is that it keeps in the freezer for ages, so you can make a nice big batch, and eat at will.

The bad thing is that it’s a pretty expensive recipe, but it’s worth it. I make it in a brownie pan, so its cut into 20 pieces, perfect snack sized portions.

Festival Of Food : Raw Cheesecake {{ Thermomix Recipe }}
 
Author: 
Nutrition Information
  • Serves: 18
  • Serving size: 1/18th
  • Calories: 349.0
  • Fat: 24.9 g
  • Carbohydrates: 31.6 g
  • Sugar: 18.7 g
  • Sodium: 65.7 mg
  • Fiber: 2.2 g
  • Protein: 5.4 g
  • Cholesterol: 0.0 mg
Recipe type: Desert
Cuisine: Raw Food
Take this desert out of the freezer half an hour before you expect to eat it and don't forget to return it to the freezer when you're done. If it's for snacks rather than dinner, freeze in single portion sizes
Ingredients
  • Crust ingredients:
  • 1½ cups cashew nuts
  • ½ cup pitted dates
  • ¼ cup dried, unsweetened coconut
  • 1 pinch sea salt
  • White cheesecake filling ingredients:
  • 3 cups cashews
  • ¾ cup lemon juice
  • ¾ cup agave or honey
  • ¾ cup coconut oil
  • 1 tablespoon vanilla
  • Up to a ¼ cup of water, as needed for blending
  • Fruit topping ingredients:
  • 2 cups frozen strawberries
  • ½ cup dates
Instructions
  1. Sprinkle coconut into a large glass dish to serve as a base for your cheesecake.
  2. In your food processor, place 1.5 cups of cashews, salt and dates, and blend to a crumbed consistency.
  3. Pour into dish on top of coconut and press down to form a good, firm base.
  4. Next, blend together the 'cheesecake filling, adding as little water as possible and as required to make your blender work. In the Thermomix you shouldn't need to add much water at all. This needs to be smooth and creamy in consistency.
  5. Spread the mixture on top of the base.
  6. Freeze for about an hour to allow it to firm up.
  7. When you're ready for the last step, blend the berries and dates until they are nice and smooth. Pour this mixture on top and freeze again for another few hours at least.
  8. Take out of freezer about half an hour before eating, so that it's still firm, but edible.

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Please take a moment to visit the blogs of our other Festival of Food participants. The links in this list will be live by the end of the day, as participants are all in different time zones.

  • Gone are the days where dairy-free, gluten-free deserts mean a fruit platter! This “raw” cheesecake from Luschka at Diary of a First Child is a wonderful introduction to raw food, and is pretty simple to make too! You can also find Luschka on Facebook.
  • Jennifer at Hybrid Rasta Mama shares Tropical Twist Kale Chips, a recipe guaranteed to take your taste buds to the tropics! Kid love these tangy treats too!  You can also find Jennifer on Facebook.
  • Sarah at Why Food Works discusses the importance of fat and enzymes – and offers up a recipe for a raw, 5-minute blender gazpacho that’s perfect for warmer weather. You can also find Sarah on Facebook.
  • Abbie at Farmer’s Daughter shares tips for introducing Raw First Foods based on her experiences following baby-led weaning with her older son. You can also find Farmer’s Daughter on Facebook.
  • Destany at They Are All of Me shows to how she made coconut oil, coconut milk and coconut flour in her own kitchen, using whole coconuts. You can also fine They Are All of Me on Facebook.

Stay connected! Be sure to “Like” the Festival of Food Carnival Facebook page.

Vranameer Chicken : A Family Recipe

The moment I finished reading the topic for this months Carnival of Natural Parenting: Family Recipes, I knew exactly which recipe I would share: Vranameer Chicken.

Welcome to the April 2013 Carnival of Natural Parenting: Family Recipes

This post was written for inclusion in the monthly Carnival of Natural Parenting hosted by Code Name: Mama and Hobo Mama. This month our participants are sharing their recipes, their stories, their pictures, and their memories.

***

Translated from Afrikaans, Vra Na Meer means Ask For More. That’s what this is all about. Eating more cause it’s so yum.

Actually, some time after my mother’s terminal diagnosis, I sat down and asked myself what I would wish I could have asked five, ten, twenty years from now. One of the first things I thought about was this recipe.

My mother has never been big on food. She’s not much of a cook, and doesn’t particularly enjoy spending time in the kitchen – although she’s a fabulous baker! But this was a meal she would cook for us.

Be warned. It’s not what I would call healthy, although it could be made healthier, but it is really quick and easy and very, very, very tasty. It would particularly appeal to anyone who likes sweet and sour Chinese food.

I’ll have to try it again sometime with made-from-scratch ingredients.

Vranameer Chicken : A Family Recipe
 
Author: 
Nutrition Information
  • Serves: 3 - 4
  • Serving size: 1
  • Calories: 439
  • Fat: 5.3
  • Saturated fat: .3
  • Carbohydrates: 89.5
  • Sugar: 33.8
  • Sodium: 1146
  • Fiber: 3.2
  • Protein: 6.7
  • Cholesterol: 11.9
Recipe type: Main Meal, Chicken
Cuisine: South African
You could make this recipe healthier by making the mayonnaise and chutney from scratch before hand. The chutney you use also makes a difference to the flavour. Traditionally you use Mrs Balls Chutney (Amazon US), but any sweet fruity chutney works.
Ingredients
  • 6 to 8 chicken portions
  • 3 onions, chopped
  • 1 cup boiling water
  • 1 cup chutney
  • 1 cup mayonnaise
  • Salt and pepper
  • Herbs to taste
Instructions
  1. Pre-heat oven to 160°C
  2. Brown the chicken and set aside in an oven-proof casserole dish.
  3. Sauté the onions gently for 10 to 15 minutes until they are soft and has a golden colour. Add the water and mix to make a 'soup'.
  4. Mix onion with chutney and mayonnaise, and pour sauce over chicken.
  5. Cover casserole dish and bake in oven at 180°C for an hour.
  6. Serve with fluffy rice and fresh, mixed salad.

***

Carnival of Natural Parenting -- Hobo Mama and Code Name: MamaVisit Code Name: Mama and Hobo Mama to find out how you can participate in the next Carnival of Natural Parenting!

Please take time to read the submissions by the other carnival participants:

(This list will be live and updated by afternoon April 9 with all the carnival links.)

  • German Red Cabbage: A Family Tradition — At Living Peacefully with Children, Mandy shares her favorite dish and a part of her family’s history.
  • Rotisserie Chicken Recipes for Meal Planning — Becky at Crafty Garden Mama shares a new recipe that is in her family’s meal-planning rotation. Check out how she uses a rotisserie chicken to get through the week.
  • Grandma Wicken’s Sugar Cookies — Jana Falls at Jananas talks about how special her Grandma’s sugar cookies made her feel.
  • Recipe: Seed and Bean Burgers — ANonyMous at Radical Ramblings shares one of her favourite frugal recipes that is also super-healthy and totally delicious.
  • Pulled Pork Sandwich — Lisa at The Squishable Baby PULLS dinner together for the kids.
  • The Best Banana Muffin Recipe (Gluten Free & Vegan) — Dionna of Code Name: Mama’s adventures in gluten free baking have not been 100% successful. But today she is guest posting at Fine and Fair to share a banana muffin recipe that will knock your socks off!
  • The Pierogie Mama Whips Up Strawberry Pierogies! — Bianca at The Pierogie Mama shares her family’s recipe for strawberry pierogies…a sweet, summery version of the Polish dumplings that she affectionately named her daughter after.
  • Mom’s Cookbook — Tree at Mom Grooves digs into the big book her mom created for her six daughters and shares a favorite family recipe.
  • Crispy Duck Confit — Jennifer at Hybrid Rasta Mama takes the liberty of starting a family recipe tradition with this super simple, totally delicious crispy duck confit.
  • Stovetop BBQ Chicken — Amy at Me, Mothering, and Making it All Work shares a yummy BBQ chicken recipe that you can make on the stovetop in less than 25 minutes, fridge to table!
  • Twice-Baked Sweet Potato Casserole w/Bacon — Martine at Whey Beyond the Naked Truth shares a naked food twist on an old family favorite!
  • Strawberry Panna Cotta — KerryAnn at CookingTF.com shows you her favorite dessert, a quick and easy Strawberry Panna Cotta that she enjoys so much, she had it instead of a birthday cake this year.
  • Special crepes for a special day — Mikko at Hobo Mama is learning to cook his grandma’s signature holiday meal alongside his dad.
  • Three Favorite Family Recipes: To Eat, To Wash, To Play — Kristin at Intrepid Murmurings is back with three family favorites: gluten-free shortbread, DIY powdered laundry detergent, and something fun for the kids: homemade “Flubber”!
  • Black Bean Soup Forever — Mercedes at Project Procrastinot shares a soup recipe that’s been around forever.
  • Do you want to know a secret? — SRB at Little Chicken Nuggets lets go of her mac and cheese recipe, a comfort food favourite for friends and family for years.
  • Creating Our Own Family Recipes — Emily at S.A.H.M. i AM shares how she’s trying to create meals that her girls will want to pass down to their own children some day.
  • Vranameer Chicken: A Family Recipe — Luschka at Diary of a First Child shares a recipe that reminds her of childhood and more specifically, of her mother. It’s a South African take on sweet and sour chicken and what it lacks in healthy it makes up for in tantalising to the taste buds.
  • One Recipe, Three Uses: Dishwasher Liquid Detergent, Dish Soap, and Hand Soap — If you love saving money and time, you’ll love this green recipe from Jennifer at Hybrid Rasta Mama, guest posting at Natural Parents Network.
  • Our Family’s Favorite Pies — Abbie at Farmer’s Daughter shares recipes and tutorials for the quintessential American dessert.
  • Deliciously Easy Crock Pot ChiliLactating Girl shares her crock pot chili that is not only quick and easy, but awesome.
  • All-Purpose Crock Pot PorkCrunchy Con Mommy‘s simple “recipe” for cooking perfect pork in the crock pot is for whatever mood her family is in!
  • Family Rules: A Recipe for Harmony — Cooped-up kids + winter weather + frazzled parents can all blend together into a recipe for disaster. Dionna at Code Name: Mama shares what brought back the peace in her house.
  • Favorite Healthy Family Recipes — Deb Chitwood at Living Montessori Now shares her family’s healthy eating experiences along with links to free printable vegetarian recipes that her family has created with love.
  • Grandma’s Banana Bread — Megan at The Boho Mama has early and fond memories of her grandma’s banana bread. It’s love in a loaf!
  • Family Comfort Food — Jorje of Momma Jorje shares a recipe handed down that moms have made for their kids, for regular meals as well as to comfort.

 

Festival Of Food: Aphrodesia, Food Of Love

Welcome to the Festival of Food Carnival. In celebration of Valentine’s Day, we’re sharing recipe ideas for “love foods” or foods to share with loved ones. Hosted by Diary of a First Child and Hybrid Rasta Mama, you’re welcome to join us next time, or if you have a previously published recipe you’d like to share, add it to the linky below.

******
Food plays such a valuable role in our lives. Apart from it’s nutritious purpose, food also fulfils other functions. You just have to watch a cooking competition show on TV to hear words like ‘passion’, ‘love’ and ‘what I live for’ or even ‘dream’ to know that food, and the art of cooking it, is about much more than just staying alive.

The food we eat, or more accurately, the way we feel about it can increase our hormone levels, and affect the productions of oxytocin, the love hormone.

While there doesn’t seem to be a food stuff that actually increases oxytocin itself, the hormone is stimulated by touch, smell, and pleasure, so you can see where good food comes in.

There are certain foods, however, that are reputed to act as aphrodisiacs. In other words, they increase sexual desire (despite there not being any actual evidence that they actually do!). In light of Valentines day being tomorrow, I thought it would be great to create a menu that was so good it stimulated the oxytocin, while being an aphrodisiac and coming with the ‘act of service’ inherent in cooking a meal. What better way to say I love you without buying into commercialism.

There are ten ‘main’ foods commonly referred to as aphrodesiacs, and these are: Asparagus, Almonds, Avocado, Banana, Basil, Chocolate, Figs, Garlic, Honey, and Oysters. I won’t be including all of these in today’s recipes, but here’s a menu including most of them in a Starter, Main and Desert, fit for a queen and the one(s) she loves.

[pinit] Serves 2 adults (and 1 toddler)

Aphrodesia Salad
 
Author: 
Recipe type: Starter, Salad
A light, flavoursome salad, ideal as a starter.
Ingredients
  • 2 loosely packed cups of leafy greens
  • 6 cherry tomatoes
  • 4 Asparagus shoots
  • 1 Avocado
  • 2 tbl spoons flax or other seeds
  • ½ cup Almond flakes
  • For the dressing:
  • Olive Oil
  • Lemon Juice
  • 1 tsp honey
  • 1 Clove Garlic, minced
  • Oregano and Rosemary, finely chopped
Instructions
  1. Heat a frying pan or griddle pan, and add a small amount of olive oil. Gently grill the asparagus for 1 - 2 minutes, turning regularly. It should maintain it's firmness, but have a slight browning from the pan. Remove and chop into 2cm pieces
  2. Cut the avocado lengthwise down the middle, removing the pip and skin. Chop into squares.
  3. Cut the cherry tomatoes in half
  4. Combine chopped tomatoes, asparagus and avocado with the greens, toss.
  5. Sprinkle over seeds and almond flakes
  6. For the dressing:
  7. Combine two tablespoons of lemon juice with two tablespoons olive oil, stir in the spoon of honey and the minced garlic clove and herbs. Blend thoroughly. The olive oil will separate once in a bowl, but just swirl it up again before serving.
  8. Drizzle over salad after dishing up.

For the Main course:
Aphrodesia Chicken in Lemon and Garlic
 
Author: 
Recipe type: Fig Lemon Garlic Chicken
We know few busy parents who have time to make a three course meal, so this dinner is quick to prepare, and if you make it ahead, it'll just allow the flavours to beautifully infuse. This recipe serves four, so if you have leftovers you can pop some in the fridge or freezer for a second meal.
Ingredients
  • 6 chicken pieces
  • 1 cup chicken stock
  • 2 cups water
  • ½ teaspoon lemon rind, grated
  • ½ fresh lemon juice
  • 3 tablespoons grainy mustard
  • 1 tablespoon minced garlic
  • 1 onion, chopped
  • 1 cup dried figs, sliced
  • salt and pepper to taste
Instructions
  1. Brown chicken over medium high heat, 5-6 minutes, turning once.
  2. Combine the stock, water, lemon juice, lemon rind, mustard and garlic, along with the onion and figs in the pot.
  3. Stir well until all mixed, making sure the chicken is covered in liquid
  4. Cover and cook for ...
  5. Serve over quinoa, couscous, bulgurwheat or rice.

For Desert
Aphrodesia Chocolate Basil Flourless Cake
 
Author: 
Recipe type: Desert
I first saw this recipe at Jess Thomson and have wanted to try it for ages, but never had the occassion. It doesn't rise, and is really more of a torte, but it is decadent. This is a very unusual and beautifully rich chocolate cake, with a strong flavour of basil, which I love. If that's a little too 'wild side' for you, you can substitute it with mint, but you'll be missing out on one of your aphrodesiac foods (but honestly, you could add it to either other course!)
Ingredients
  • For the cake:
  • 1 stick (1/2 cup) unsalted butter, cut into 16 pieces, plus extra for greasing the pan
  • 4 ounces chopped bittersweet chocolate (65% to 75% cacao)
  • ½ teaspoon vanilla
  • ¼ teaspoon salt
  • ¾ cup sugar
  • 1 packed cup fresh basil (leaves only)
  • 3 large eggs, room temperature
  • ½ cup unsweetened cocoa powder
  • For the ganache:
  • 4 ounces chopped bittersweet chocolate (65% to 75% cacao)
  • ⅓ cup plus 1 tablespoon heavy cream
Instructions
  1. Preheat the oven to 375F or 190C
  2. Butter an 8-inch round cake pan. Line the bottom of the pan with a round of wax paper or parchment paper, and butter the paper.
  3. Place the butter and the chocolate in a small saucepan and melt over very low heat, stirring constantly. Remove the pan from the heat as soon as the mixture is smooth, transfer to a large mixing bowl, stir in the vanilla and salt, and set aside.
  4. Next, make a basil sugar: pulse the sugar and the basil together in a food processor until the basil is very finely chopped and uniformly green in color. The sugar will look slightly wet. I did it on a fast speed and it was practically sweet basil soup!
  5. Add the basil sugar to the chocolate mixture once it's cool and whisk until smooth. (If your chocolate isn't cool, it'll cook the eggs in this next step) Whisk in the eggs one at a time, blending completely between additions.
  6. Sift the cocoa powder over the batter and fold it in until no dry spots remain.
  7. Pour the batter into the prepared pan and smooth out the top with a spatula.
  8. Bake the cake for 20 to 25 minutes, or until the top of the cake barely begins to crack. Let cool for about 5 minutes, then invert the cake onto a round serving plate.
  9. While the cake cools, make the ganache: place the chocolate and the cream in a small saucepan, and stir constantly over very low heat until melted and smooth. Using a flat spatula or knife, spread the ganache over the top of the cake, letting it drip down the sides, if desired.
  10. I happened to receive a 'love' stencil in a magazine a few days ago and couldn't resist sprinkling some icing sugar over the top.
  11. Serve warm or at room temperature. To store, let cool completely, then cover and keep at room temperature up to 3 days.

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Please take a moment to visit the blogs of our other Festival of Food participants. The links in this list will be live by the end of the day, as participants are all in different time zones.

Festival Of Food – Nutritious Nettle Soup

Welcome to the Festival of Food Carnival. In celebration of the New Year and Healthy Starts, we’re sharing recipe ideas for healthy, nourishing recipes or anything you would enjoy this time of year. Hosted by Diary of a First Child and Hybrid Rasta Mama, you’re welcome to join us next time, or if you have a previously published recipe you’d like to share, add it to the linky below.

It wont be long now till we start seeing subtle signs of spring all around us, and when that time comes, so will the brand new crop of Nettles. Yes, Stinging Nettles. They grow in abundance all around us, and are regarded as a weed, but nettles, apart from being very tasty when prepared the right way, offer a wealth of nutrition and are a super food to get you through the winter to spring season changes.

Nettles are a rich green colour, revealing their extremely high iron and chlorophyll content. It is also very high in the minerals calcium, magnesium, silicon, sulphur,

copper, chromium, zinc, cobalt, potassium and phosphorus. Nettles also contain high amounts of vitamins A, C, D, E, and K as well as riboflavin and thiamine.

Nettle soup can be your best friend in the final trimester of pregnancy as you prepare your body for birth, and need to bulk up on blood-clotting vitamin K, which also then transfers to your baby through your breastmilk.

This recipe is my favourite for Nettle Soup, so as the seasons start to change, soon, dress warmly, and take a walk with a grocery bag, a thick pair of gloves and some scissors, and pick your dinner.

 

Nutritious Nettle Soup
 
Author: 
Recipe type: Foraged, Nutrition Supplement
Ingredients
  • Nettles, about half a grocery bag full
  • 4 medium sized potatoes
  • 1 onion
  • Water, to cover
  • Tablespoon of grated ginger
  • 2 cloves garlic, crushed
  • Salt & pepper to taste
  • Olive oil
  • Cream, to taste
Instructions
  1. Heat the olive oil.
  2. Add the onion, garlic, potatoes and ginger, and fry gently till the onion is translucent and the potatoes are slightly crispy.
  3. Using gloves if you're touching the raw nettles, add the nettles to the pot and cover with water.
  4. Cook until the potatoes are softened, then blitz the mixture in a food processor or blender.
  5. Add salt and pepper to taste, and dish up.
  6. Swirl a small amount of cream into the soup to thicken it a little, and serve with fresh buttered bread for a real treat.

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Please take a moment to visit the blogs of our other Festival of Food participants. The links in this list will be live by the end of the day, as participants are all in different time zones.

Stay connected! Be sure to “Like” the Festival of Food Carnival Facebook page.

Ice Cream For Breakfast Or Desert

My daughter, Ameli, like most toddlers, loves ice cream. I don’t want to deny her the fun things in life, but I certainly don’t think she has any lack of sugar intake. I came across this recipe for frozen banana ice cream a couple of months ago, and it’s been a regular staple in our house ever since.

From time to time, if Ameli won’t have breakfast for whatever reason, I’ll just reach into the freezer for some ice cream – she’s happy, I’m happy, and a healthy breakfast is had with no fighting or fuss.

If you regularly have over ripe bananas, this is an even faster alternative to banana bread!  Rather than popping over ripe bananas in the bin, they’re cut into chunks and popped in the freezer. While some people say you can’t taste the banana, I think that depends what you mix it with – as a plain ice cream, it definitely tastes of banana.

This recipe is dairy, gluten and sugar free. Depending on what you add it can be nut free and anything else free too.

Ingredients:

1 Banana, Frozen

Cocoa, berries, 1 tablespoon honey and 2 tablespoons peanut butter, 1/2 cup frozen mango, to taste

Feeds one toddler

1. Place your chopped and frozen banana pieces into a food processor, and blend on high. Within a minute or so it’ll become a beautiful rich and smooth consistency. Don’t over blend or it’ll become too liquid and you’ll have to freeze it again.

2. Add your additions. Blend again briefly (depending on what I’m blending, it may be useful to prepare them separately, i.e. frozen mango can be liquidised separately.

3. Serve

[pinit]

Extras: If we’re doing it for desert, I will sprinkle some nuts or colourful sprinkles on top. Also lovely with apple pie.

Call For Submissions: Festival Of Food

Welcome to the Autumn/Fall Festival of Food Carnival, hosted by Diary of a First Child and Hybrid Rasta Mama. This quarterly carnival will aim to bring together seasonal recipes, healthy food, and a diversity of flavours and techniques. We know that this is a season of treats and sweets, and we’d like to share recipes that are healthy and guilt-free.

Here are the submission details for October 2012:

Theme: Tricks for Treats

The idea with this theme is to bring together a resource of recipes for the perfect treats that don’t leave you feeling unwell or guilty.  We prefer recipes with low sugar or natural sweeteners and as few processed ingredients as possible. However, we understand that healthy differs for every family,  so please share your favourite.

Deadline: Friday, October 12th: Fill out the webform below and email your submission to us by 11:59 p.m. GMT at diaryofafirstchild [at] gmail.com and hybridrastamama [at] Hotmail.com

Carnival date: Wednesday, October 17. Before you post, we will send you an email with a little blurb in html to paste into your submission that will introduce the carnival. You will publish your post on October 17th. We’ll include full instructions in the email we send before the posting date.

Please submit your details into our web form: This will help us as we compile the links list prior to the carnival.

Please do: Write well. Write on topic. If you’re using very uncommon ingredients, write something about them so your readers learn something new, or at least link to some information of them.

Please don’t: Please don’t use profanity of the sort that might be offensive to more sensitive readers or their children. Please don’t submit irrelevant posts.

Editors’ rights: We reserve the right to edit your piece or suggest edits to you. We reserve the right to courteously reject any submissions that are inappropriate for the carnival. Please also note that since there are two co-hosts on different schedules and conferring over email, our personal response to your submission might seem delayed. Don’t be alarmed. We also reserve the right to impose consequences if the responsibilities of the carnival are not fulfilled by the participants.

If you have questions: Please leave a comment or contact us at diaryofafirstchild [at] gmail.com and hybridrastamama [at] Hotmail.com

Links to tutorials: Lauren, Dionna, and Dionna’s husband, Tom, from the Natural Parents Network have written several tutorials about how to schedule posts in advance, how to determine post URLs in advance, how to edit HTML — all for both WordPress and Blogger users. For these tutorials and more, please see this handy summary post at LaurenWayne.com.

Stay in touch:

Show off: Add the code below to your post to identify it as a carnival contribution:

Festival of Food Carnival