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Green soup recipe November 7, 2009

Posted by Sarah in dining in, food, green, health, home made, organic, recipe, soup, vegetables, yoghurt.
1 comment so far

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I wanted soup.  Something bursting with greens.  Something healthy, light and tasty.  I had a head of broccoli and some home made chicken stock in the refrigerator, and after trawling my google reader feeds I came across Heidi’s recipe for Broccoli Cheddar Soup.  I used her recipe as inspiration and ended up with this magical green goodness.

I served it with a big dollop of organic yoghurt sprinkled with smoked paprika.  I imagine it would be great with Heidi’s recommended croutons, but we had cheese on toast instead, which was perfect in it’s simplicity.  The next day i reheated some for myself over the stove top, and poached an egg in it as it was warming through.  It was totally delicious, and added some welcome protein.  Enjoy!

10g unsalted butter

1 onion, finely chopped

2 sticks celery, finely chopped

4 cloves garlic, finely chopped

300g podded broadbeans, blanched and peeled

1 head broccoli, cut into small pieces

1 bunch spinach, roughly chopped

1.25 litres chicken stock or water

1 bunch chives, finely chopped

40g grated cheddar cheese

1/2 tsp smoked paprika

salt and pepper, to taste

Melt the butter in a large pot over a medium heat.

Add the onion and celery and saute for a few minutes until soft, add the garlic and stir for 30 seconds.

Add the broadbeans, broccoli and chicken stock.

Bring to the boil, then turn down the heat and simmer for 10 minutes, or until the broccoli is just cooked.

Turn off the heat and add the spinach.  Stir until wilted and combined with the rest of the soup.

Blend with an immersion blender until smooth.

Add the chives, cheddar cheese and smoked paprika and stir until the cheese is melted.

Add salt and pepper to taste.

Serves 4

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Breakfast of champions November 4, 2009

Posted by Sarah in dining in, food, fruit, health, home made, mango, oats, organic, rhubarb, yoghurt.
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Rolled oats soaked in organic rice milk, topped with mango, stewed rhubarb and organic yoghurt.  I love the colours of this mornings breakfast, they’re so vibrant!

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We’ve nicknamed this month NOvember.  We’re training 5 x a week, counting calories and eating really well.  We both feel great!  I suppose it’s a bit of a detox too, in a roundabout kind of way.

Best pumpkin soup ever (recipe) September 15, 2009

Posted by Sarah in dining in, food, health, home made, organic, recipe, vegetables.
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I’m sitting here at my desk, eating the most delicious pumpkin soup.  It may just be the best I have ever made, which is ironic considering I made it without really paying much attention.  It seems a bit silly to be posting a recipe for something so simple, but sometimes simple is just what you need.

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1kg organic jap pumpkin

1 tablespoon olive oil

4 cloves organic garlic, finely chopped

1 large organic onion, diced

1 litre chicken stock or water (I use my homemade stock, this blog post by Michael Ruhlman perfectly describes why you should too)

1 cup water

200 grams sour cream

1/2 bunch organic kale (about 300 grams)

salt and pepper, to taste

Preheat the oven to 180°C.

Cut your pumpkin into fairly large sized chunks, leaving the skin intact.  Discard seeds.  Place on a roasting tray and cook in a hot oven until you can easily slide a knife into the flesh, about 30 mintues.  You want the pumpkin to be soft before it goes into the soup, so be sure to check that it’s completely cooked before you remove it from the oven.  Remove the tray from the oven and leave the pumpkin to cool down to room temperature.

Heat the olive oil over a medium heat in a large stock pot.  Add the onion and cook slowly until the onion is nicely caramelised, about 10 minutes.

While the onions are sweating remove the skin from the flesh of the pumpkin.  If the pumpkin is cooked properly the skin will peel off very easily.

Once the onions are cooked add the garlic and cook for 30 seconds, then add the pumpkin and chicken stock and/or water.  Bring this to the boil and cook for 10 minutes, stirring occasionaly.

Wash the kate well in a bowl of water.  Separate the leaves from the stems.  Discard the stems.  Place a frying pan over a medium heat and fill with the kale.  Put a lid on the pan, if you have one, and wilt the kale for three minutes, turning every so often so the kale cooks evenly.  Remove from the frying pan to a chopping board and leave to cool completely.

Remove the soup from the heat and stir through the sour cream.  Grind over some pepper and add 1 teaspoon salt.  Use an immersion/stick blender to blitz the soup until smooth.

Chop the kale and add to the soup pot.

Taste for seasoning.

Toast some of your favourite bread to serve alongside your soup.

Makes 4 servings

Oat bran, Manuka honey and Camomile flower soap September 3, 2009

Posted by Sarah in cake, flowers, health, home made, soap.
1 comment so far

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Bike date August 28, 2009

Posted by Sarah in bike, dining out, health.
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I took the beauty to the Botanical Gardens for lunch under a tree today.P8280015

We listened to the flying foxes muttering in their sleep.

Home made soap August 24, 2009

Posted by Sarah in health, home made, soap, thrifty.
3 comments

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Lavender and chamomile tea

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Jasmine and chamomile tea

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A well balanced breakfast January 3, 2009

Posted by Sarah in bread, dining in, food, health, home made, organic, recipe.
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Today’s breakfast:

Organic sprouted rye bread

Organic avocado

Organic mung bean sprouts

Home cured salmon gravlax

This must be one of the healthiest life giving breakfasts that I can think of.  I’m really loving sprouted grain bread at the moment, i’m going to sprout some wheat of my own this week and see how we go making the bread from it.  We have been sprouting all kinds of beans and seeds this week, picture heavy post of our efforts to come soon.

I was given a tub of gravlax salts that my bosses partner had made.  It contains salt, pepper, sichuan pepper and sugar.  We purchased a small fillet of salmon to cure the first time to see how it went.  We washed and dried the fillet and packed it with salt and dill, then wrapped it all tightly in plastic wrap and stored it in the refrigerator for three days.  I turned the salmon twice a day to get the flavours to go through the whole piece of fish.  This morning when we unwrapped it I was amazed to find that there wa no fishy smell at all, and that the fish had firmed up and gone a darker red colour.  Delicious!

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