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Tag: Year-Round

Braised Squid with Chorizo and Fennel
February 12, 2020

Braised Squid with Chorizo and Fennel

This is a very forgiving recipe that encourages you to use your intuition and senses as you go – in true Italian style. Cooking squid low and slow will leave you with melt in the mouth perfection. Serve with some crusty bread – or store overnight to allow the flavour to really develop!

Aroma, Cooking slow, Creativity, Dairy-free, Date night, Dietary, Family dinner, Gluten-free, Mindfulness / Values, Popular, Recipes, Ritual, Savoury, Seasons, Senses, Time, Year-round
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by Marmalade + Kindness
Homemade Croutons
January 13, 2020

Homemade Croutons

Homemade croutons are a fantastic topping for soups or salads. They beat anything store-bought, and you can get creative with the flavour.

Cooking fast, Cooking for one, Cooking with children, Dairy-free, Dietary, Lenten + fasting, Popular, Recipes, Ritual, Savoury, Seasons, Senses, Texture, Time, Vegan, Vegetarian, Waste-free, Year-round
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by Marmalade + Kindness
Healthy Spinach Soup
January 1, 2020

Healthy Spinach Soup

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Healthy spinach soup

January 1, 2020
: 4
: 10 min
: 30 min
: Easy
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Ready in 30 minutes and packed full of iron, this nourishing soup makes the perfect, healthy weeknight dinner. Freeze leftovers to have the ultimate vitamin boost on hand.

By:

Ingredients
  • 40g butter
  • 4 sticks celery, de-stringed and chopped
  • 2 leeks, chopped
  • 1 bunch spring onions, chopped (or 1 large salad onion)
  • 1 large Maris Piper potato, peeled and diced
  • ¼ teaspoon celery salt
  • 1 litre homemade chicken stock (or high-quality store-bought, like Daylesford’s Organic Chicken Bone Broth)
  • 200g organic spinach
  • To serve:
  • 70ml single cream (you could use crème fraiche or sour cream) (optional)
  • Homemade croutons (to garnish)
Directions
  • Step 1 Melt the butter on medium heat in a large saucepan (with a lid). Add all the vegetables (except the spinach), sprinkle with celery salt, and lightly season. Stir to combine and coat the vegetables in the butter.
  • Step 2 Put the lid on and gently sweat for 10 minutes. (If the vegetables start catching, lower the heat and stir a couple of times).
  • Step 3 Add the stock and bring to the boil. Turn down the heat and simmer for about 10 minutes.
  • Step 4 Add the spinach and cook for 5 minutes. The leaves will wilt, but should still be vibrant in colour.
  • Step 5 Take off the heat and blend with a stick blender until smooth. The soup is delicious as is, but if you wish to add a creamy element, stir in the cream and blend briefly to combine. Serve with a handful of homemade croutons.

Variations:

  • For a vegetarian version, swap the chicken stock for vegetable stock.
  • For a vegan version, swap the butter for vegan margarine or olive oil, swap the chicken stock for vegetable stock and omit the cream.
  • If you wish to freeze the soup, do so before adding the cream.
  • Try our recipe for Homemade Croutons – they take 10 minutes.

practice makes progress with cooking and mindfulness

Presence by Amy Cuddy is essential reading on how we can use our bodies to influence our thinking. While waiting for the spinach to wilt, strike a ‘power pose’ for 2 minutes. Lift your arms overhead and have your legs shoulder-width apart, firmly planted on the ground. After a long day (sitting at a computer or slouched over your mobile phone), this is an easy way to find length in the body and to invite new energy into your day.

Afternoon pick me up, Cooking fast, Dairy-free, Dietary, Family dinner, Fuel your day, Gluten-free, Lenten + fasting, Popular, Recipes, Ritual, Savoury, Seasons, Spring, Time, Vegan, Vegetarian, Year-round
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by Marmalade + Kindness


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