Healthy and quick and fun for the kids too!
Prep time: 30 mins Makes 8
- 4 bananas
- Punnet of strawberries
- Marshmallows (normal size and mini)
- Chocolate sugar strand sprinkles
- Honey (for sticking the eyes and nose on)
- Wooden kebab sticks
Chop the bananas in half and put a kebab stick through the centre of the banana, leaving some space on the stick to add the strawberry and marshmallows. Lay flat on a plate.Put a marshmallow on the kebab stick at the top of the banana. Then put a marshmallow on the kebab stick at the top of the banana. Then put one on the top of the marshmallow like a Christmas hat. Add a smaller marshmallow on top of the strawberry. Use the honey to stick two chocolate strands on the banana for eyes, and a Smartie for a nose.
If, like me, you don’t have children but feel the need to do something with a pumpkin around this time of year, why not make yourself a pot of really tasty roasted pumpkin soup. It’s easier than it sounds and no animal will be harmed in the making of it.
Edible pumpkin – 1.5kg
Dried chilli – 1 teaspoon
Coriander seeds – 1 tablespoon
Onion – 1 large
Garlic – 3 cloves
Carrot – 1
Celery – 1 stick
Hot vegetable stock – 1 litre
1. Preheat the oven to 170°C/340°F.
2. Half the pumpkin and remove the seeds (you can keep these for roasting), then chop into wedges.
3. Place the pumpkin on two large baking trays and drizzle over a little olive oil.
4. In a pestle and mortar, grind the chilli and coriander seeds with a pinch of salt until finely ground. Sprinkle the spices over the pumpkin with some black pepper.
5. Roast the pumpkin for 1 hour, or until soft and slightly caramalised at the edges.
6. Meanwhile, roughly chop the onion, garlic, carrot and celery.
7. Heat a lug of olive oil over a medium heat in a large saucepan, add the vegetables to it, and cook for 15 minutes, or until soft and sweet but not coloured.
8. When the squash is ready, add to the pan with the hot stock.
9. Blend with a stick blender, adding a little more water if you like a thinner consistency.
This easy salad is both filling and refreshing, and there’s no need for a separate dressing.
Brown rice (often called whole grain rice) is less processed than white rice. The rice grains have had the outer hull removed, but the underlying bran and germ layers are left on the grain, and it’s the bran layers that make the rice brown. Brown rice is more nutritious than white rice because the bran contains vitamins, minerals and oils, as well as more fibre than white rice, keeping you both fuller for longer, and your blood sugar levels balanced. Enjoy!
Makes: 8 cups
Takes: 90 mins
Brown rice: 1 cup uncooked
Courgette: 1 finely chopped
Cucumber: 1 x medium sized, finely chopped
Tomatoes: 2 x large, finely chopped
Spring onions: 1/2 cup, finely chopped
Fresh coriander leaves: 1 x cup, finely chopped
Fresh lemon juice: from 2 lemons
Freshly ground black pepper to taste
1. Rinse the rice and cook as instructed on the packet.
2. Meanwhile, finely chop the courgette, cucumber, tomatoes, spring onions and coriander. Mix together in a large bowl with 3 tablespoons of lemon juice.
3. Once the rice has cooked, let it cool for about 10 minutes until it’s stopped steaming.
4. Add the rice to the large bowl and stir through the other ingredients.
5. Let is stand for 30 minutes for the flavour to infuse. Can be covered and placed in fridge to chill.