This blog is getting above itself, ladies and gentlemen I bring you our very first guest post!
My beautiful friend Ali send this to me earlier so I hope you enjoy it 🙂 She has her own page about plastic free living which is very inspiring so take a look… Plastic Free Family.
She also runs an ace babywearing consultancy in the middle of nowhere 😛 in Wales, so if you are in need of sling related info then check this page out
Autumn is here! I know this because Starbucks are selling Pumpkin Spice Latte again, the nights are getting dark, and the mornings are crisp. I can finally pull my wooly jumpers out of storage and can wear a big scarf again without getting funny looks. Autumn is by far my favourite season, and it contains some of my favourite seasonal fruit and vegetables, including blackberries, apples, marrow and squash. Because we choose to live our lives free from single use plastics, we get all our fruit and vegetables from local, organic farms. This means we can only really eat what vegetables are in season. One of the vegetables just coming into season is Kale. Kale is one of the healthiest veggies you can put on your plate. One serving, which contains just 30 calories, provides a day’s worth of vitamin C, twice the recommended daily intake of vitamin A, and nearly seven times the recommended amount of vitamin K. Add a sizable dose of minerals and healthy fatty acids, and you’ve got yourself a nutrition powerhouse. However, it’s really not the most tasty vegetable out there. (Ok, it’s bloody horrid!). We usually add it to our morning juice, occasionally we’ll bake it into crisps Chinese style, and sometimes we’ll steam it and try not to pull a face as we eat it. However today I decided to do something a little different and use up what we had lying around and turn the big head of kale we had in this month’s veg box into a seasonal super soup! So here is my easy, super healthy, seasonal Walnut, Apple and Kale Soup. You will need: 8 walnut halves, broken into pieces 1 onion, finely chopped 2 carrots, coarsely grated 3 red apples, unpeeled and finely chopped 1 tbsp cider vinegar 500ml reduced-salt vegetable stock 200g kale, roughly chopped Dried apple crisps
In a dry, non-stick frying pan, cook the walnut pieces for 2-3 mins until toasted, turning frequently so they don’t burn. Take off the heat and allow to cool. Put the onion, carrots, apples, into a large saucepan and lightly fry until the carrots become soft. Add the vinegar and stock to the saucepan and bring to the boil. Reduce the heat and simmer for 10 mins, stirring occasionally Add the kale and simmer for an additional 2 mins. Carefully transfer to a blender or liquidiser and blend until smooth. Pour into bowls and serve topped with the toasted walnuts, and a sprinkling of apple crisps.
How amazing does that soup look!? I need to give that a go, I will not take a picture of my effort as my shit camera will let it down massively. Thanks Ali, you should have a recipe blog too (because you are not trying to cram enough in already obviously!) 🙂 enjoy the soup making everyone xx