I have my children’s head cold. This one has actually taken hold a bit so along with the family’s lunches, I have made myself a hot toddie.
Mamas hot toddie
In a mug add juice of 1 lime or 1/2 lemon
Add 1 tbsp rice malt syrup
Add generous nip of rum
Top with boiling water
Stir to combine
This lunch includes:
In a blender, combine until very smooth
3 ripe mangoes sliced
4 tbsp quick oats
4 tbsp white chia seeds
4 tbsp rice bran oil (optional)
Top with soy milk.
Add to reusable pouches
Carrot and sultana wholemeal biscuits
Vegetarian schnitzel sandwich
Crackers with Vegemite
We had an appointment this morning, followed by play school. Lunch boxes were required. Needless to say we had babycinos and sushi too! This was lunch.
– fruit box
– salad sandwich
– coconut tapioca pudding
– vegetable muffin
– rice salad
Prepared in advance and all got eaten 🙂
My children love to go to the market on a Sunday. This week we chose a tray of mangoes for $13. Yum! We buy yesterday’s bread loaves for $1 and look for plants to put in our garden.
When we arrive home we open the cupboard and do some meal planning for the week.
I made a potato pancake for lunch. It’s very easy. Grate one potato and press excess fluid out through a strainer. Add to a bowl with 1/4 brown onion finely diced, 1 large mushroom finely diced, 2 tbsp chickpea (besan) flour. Mix together. Add a small amount of water until moist enough to come together. Transfer to oiled, medium heat no. Stick fry pan. Cook for a few minutes until golden on the underside. Loosen from pan with spatula and gently invert onto a plate. Add more oil to the pan. Gently slide the pancake bake into pan and cook for another few minutes until golden brown. Serve with a drizzle of vegan mayonnaise and barbecue sauce and chopped salad vegetables.
We also made some pickled cucumbers.
Wholefoods goodness 🙂
I am a lucky person. I spent a golden day with my children and they have gone to bed with full tummies and happy hearts.
I put the “to do” list aside. It will still be there tomorrow, but they will be a day older.
This is a delicious recipe. It’s very easy, satisfying and it looks beautiful when served. Every time this is served, the dinner plates are left empty. I am working my way through and adapting recipes from this recipe book.
I never use exact measurements for this dish. In fact, today I made this based on jasmine rice! I didn’t have any saffron so just used turmeric. My only variations to the recipe are that:
– I add mushrooms and snow peas to the rice
– I usually add a layer of fresh spinach in between the rice and vegetables
– I use whatever nuts I have on hand.
I hope you love it 🙂
Large pinch saffron threads
80 ml rice bran oil
Pun net cherry tomatoes
2 large handfuls fresh beans sliced
1 large zucchini
3/4 cup peas
1 tsp minced garlic
2 fresh rosemary sprigs
1 1/2 cups rice
3 1/2 cups vegetarian stock
1/2 cup almonds
Put saffron in a bowl with 1/3 cup hot water and steep.
Heat half the oil to high temp and add tomatoes for a couple of minutes until skins start to split
Remove to a bowl and set aside
Add the rest of the vegetables and stir fry for 5 minutes
Set aside with tomatoes
Add rest of oil to pan and stir fry garlic and rosemary. Cook gently for a minute until rice is shiny and opaque.
Add stock and saffron (or turmeric) water to the pan. Add diced mushrooms and sliced snow peas.
Stir once or twice and bring to boil.
When stock has rapidly boiled for a couple of minutes, reduce heat to medium and simmer gently for about 20 minutes, until almost all stock is absorbed.
Top rice with a layer of fresh spinach. Scatter over vegetables, top with cooked tomatoes and sprinkle on almonds/nuts. Note: I add nuts at this stage because I am serving small children so I like them a little softened.
Cover lightly with foil and heat on low for 5 minutes for vegetables to warm through.
Sprinkle with almonds/nuts (if you want crunchy texture contrast) and serve.