Archive for ‘Healthy Food’

May 24, 2011

End of the Larder … Green Soup


People are telling me off with increasing frequency for my lack of writing here at Good Bite In. I’m wondering, can a post on tonight’s dinner suffice? It’s an end of the larder meal. The kind you make when you have an odd mix of food left in the fridge that doesn’t really go together. The kind you wouldn’t boast about, you  wouldn’t serve up at a dinner party, you wouldn’t normally write about but the kind that somehow ends up damn fine and delicious.

Green Soup. Yes, you can tell by the photograph it’s very green. How do you make this? Firstly, it helps if you have a little bit of a cold, as on a balmy evening like tonight that’s probably the only reason you’d want to eat soup. Secondly, it helps if the only things left in your fridge and freezer are green. It’s not much of a recipe really. Whack everything green you have in a pot, in this case celery, peas, spring onions, spinach, watercress, soy beans, brussel sprouts, a vegetable stock cube (green too!) and Bob’s your uncle.  Okay I did add two non-green items – potato and onion – but being that they were the last in the larder, a couple more days and they would have been green too. Then, simmer and blitz. Serve with last few slices of homemade Sourdough if you’re lucky.

sarahx.

PS: The homemade Sourdough is a recent development … more on this soon!

March 1, 2011

Seedy Snacks? Roasted Seeds with Fennel & Sea Salt


Excessive consumption in the cold winter months is certainly my weakness. Warming pasta or a roast dinner? It would be rude not to. Red wine,why not? Dessert, well of course.

But now I can see the daffodils are starting to pop their heads up from the ground I know it’s time to maybe balance out all those, how should we say erh  little (?) winter treats. I won’t be cutting out the bad stuff altogether but I do like to make sure I’m eating more of the healthy stuff, especially in between meals.

When it comes to snacks or afternoon hunger pangs I’ll happily munch away on a carrot or cucumber stick  but I’ve recently discovered a seedy snack mix that I can’t get enough of.

I’m not usually too big a fan of seeds as snacks. Maybe I’m having weird cravings after seeing the Ai Weiwei Installation of millions of ceramic sunflower seed husks inside the Turbine Hall at the Tate Modern.

The Unilever Series at the Tate Modern: Ai Weiwei

In any case, I think this Seed Mix is healthier than eating the ceramic ones. It’s a combo of Sunflower Seeds and Pumpkin Seeds, roasted together with Fennel Seeds. The roasting (without oil) give the seeds a much more nutty taste and makes them crisper and almost a little poppy when you eat them The Fennel seeds add a very fresh flavour to the mix.

I gave some to M to try and even he liked them  … though he did say he couldn’t eat too much of them. I guess it’s quite a ‘nibble a little here and there’ kind of snack. Though that’s kind of good, after all you wouldn’t want to miss out on those carrot sticks!

Oh dear, maybe I should go for a run, then I can eat cake not carrots!

sarahx.


Snacking Healthily

Recipe: Roasted Seeds with Fennel and Sea Salt

Ingredients:

Sunflower Seeds

Pumpkin Seeds (I used the pre-roasted ones but unsalted)

Fennel Seeds

Good Quality Course Sea Salt

Method:

In a low sided baking tray put your Sunflower and Pumpkin Seeds, in whatever ratio you fancy. If there’s other seeds you like you can always add them too. Add a good sprinkling of fennel seeds and mix them through.

Place tray in slow oven, about 150degrees Celsius, until they start to turn golden. You’ll need to give them a bit of a stir through every 10 or 15 minutes so they don’t burn.

Remove from oven and let to cool in tray. Don’t be tempted to eat a little straight away as they get super hot and you’ll burn your mouth … not that I would do anything like that.

Add Sea Salt to taste and mix through.

Store in an airtight container.

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