Mr Chocolate ate a very large dripping meaty kebab for lunch and wasn’t feeling so fit and wholesome afterwards.
This salad for dinner was the antidote…
and all was aligned in the world once more.
steamed potato
steamed sweet potato
peas
one bunch of finely chopped flat leaf parsley
dressing
handful of finely chopped mint
1/2 cup natural yogurt
1/4 cup olive oil
finely chopped chilli
salt to taste
handful of raw sunflower kernels
Mostly the small boy doesn’t like a camera pointed at him.
Mostly he runs in the opposite direction to the apparatus that is making him stay still for a full 30 seconds. He might miss out on something. Something important.
Mostly.
Then some days he just pops up. Just like that. A wriggle under the table and tahdahhh!
What are you doing mama?…and what’s THIS?
Oh, and I want to be in your picture.
The longing. The hunger. The puppy dog eyes.
Disappearing only once a biscuit was firmly in hand.
Back to what ever mischief was interrupted before.
****************
These truly were just slapped together, but as four out of five of our family members really enjoyed them I thought I would put them up. As they are super healthy and easy.
No butter, no eggs, no processed sugar, no nuts.
2 cups of whole rolled oats
4 tablespoons of chia
4 tablespoons of sunflower seeds
4 tablespoons of water
5 dessert spoons of honey*
Add water and chia together, (a gel type mass should appear pretty quickly- this helps it bind it together.) Add the rest of the ingredients with an extra 2 or so tablespoons of water and mix well. Put aside for ten or so minutes, letting the water soak in. Squish them into balls and squash them done flat on to a tray.
180C for about 20 minutes and then I turned the oven off, leaving them in.
Eat with enthusiasm and regularity.
*(swap to maple syrup if you want to vegan it up.)
Last Saturday I baked.
I baked and I baked, and I baked. I didn’t set out with having a baking day in mind, it just sort of turned out like that. A baking day that snuck up on me. I didn’t mind, I ran with it. I had ideas in my head, and I really just wanted to try them. Thing is I tried too hard. After a whole days baking I had a table full of food to feed my family for the coming week, and a sink full of dishes, but was I happy with them?
The Date and Pecan bread, yes- but nothing really new there.
The Muesli Biscuits, yes. (Although one tray was over cooked as I got distracted trying to do too many things.)
The Rocky Road Brownie was a complete and utter mess, mostly due to the fact that I’d forgotten to turn the oven down after baking bread at a really hot temperature, (the marshmallows certainly didn’t appreciate this.) And yes, it does look like lasagne.
The first tray of Chocolate Honey Cardamom Buns- looked like I had been blind folded while shaping them, and the taste was just plain bland. The second tray looked better, and tasted better, but oozed it’s contents every where, and certainly didn’t have any wow factor.
What was left?
The little Nut Bars. They certainly looked ok, but would they stand up to being flicked out of the mini muffin tray? (Jeez, maybe I really should have just put it all in a lined tray like was suggested.) I didn’t want to find out.
I wanted to go for a bike ride. Leave the mountain of dishes and ride with the wind in my hair. And so I did. A quick 15km’s later and I was back in the kitchen, ready to find out if the brownies were as bad as they looked, (hell no!) hoping the dishes had miraculously disappeared, (they hadn’t) and whether those little nut bars would come out (they did.)
So what did I learn from the days baking? Simple cooking is still the best. Nothing fancy, nothing complicated, just good quality ingredients put together. I know this, I always say this. But I still seem to have days where I need to remind myself of it.
So with a days baking behind me, and some tasty little nut morsels to nibble on by my side….now I just had to work out what on earth we were having for dinner.
Little Nut Bars
(inspired by this recipe at the always delicious Green Kitchen Stories)
8 chopped medjool dates
100g whole almonds
100g crushed peanuts
100g sunflower seeds
100g sesame seeds
a pinch of Murray River Salt
2 heaped dessert spoonfuls of coconut oil
2 heaped dessert spoonfuls of local honey
In a pot gently combine the coconut oil and honey together. In a bowl pour mixture over the rest of the ingredients, and mix together. Either press down into a lined baking tray or a non-stick mini muffin tray. Pop into the fridge until firm.
cityhippyfarmgirl 