So, we are heading towards the end of January. I didn't make any resolutions. I never do. I'm more of a 'do it for the right reason at the right time' kind of girl rather than 'because it's the 1st of January'. In the same way I have never dieted, I just make changes to my diet by making more healthy choices.
In the past couple of weeks I have looked at adding more varied seasonal vegetables into my diet and buying them locally.
I love good healthy food but I didn't grow up loving vegetables like my little boy does. I grew up in the 70's with a mother who couldn't cook when she got married (she was taught by my dad!) and the vegetables were more often than not, overcooked. Food was generally very English, meat and two veg. I loved meat but I only really liked raw veg. In fact, given half the chance I would have happily eaten all my veg raw but the benefits of raw food were unknown and I was pretty much forced to eat my overcooked veg. It was often minced in a Mouli-mix into my gravy so that I had fine green bits floating around in the now thick gravy otherwise I would retch over my dinner as I tried to eat them. I should mention that for the past 20+ years my mum has been a FANTASTIC cook. However, she feels proud that now, as an adult I eat 'everything' and more. From my side I really don't think that this success is down to mum forcing me to eat overcooked veg! Saying that, in spite of the rise of food technology and the influx of more processed foods around that time, we had only home cooked food prepared from scratch generally. No spaghetti hoops or baked beans, no fish fingers or any of the other ready meals...just home made food. Perhaps this is the good food education that I received and where mum can feel proud (although I am quite partial to a fish finger, particularly in a sandwich with crusty bread).
Although I am now a great vegetable eater I don't often buy typically British winter veg like cabbage, sprouts, kale, parsnips, swede, cauliflower etc. I would eat them with a Sunday roast (at my mum's....crunchily cooked nowadays) but wasn't interested enough to make them at home. Rediscovering these veggies has been one of the best elements of my social media campaign so far. Seasonal veg is by far better for us than imported veg. For me and my tastes though, I often prefer to mix and match the seasonal veg with the imported...or use some great spices.
My mission over the past couple of weeks has been to try new recipes for seasonal veg in order to make them less boring. So what seasonal foods have I cooked and how?
CAULIFLOWER
Cauli tossed in garlic and olive oil and topped with parmesan breadcrumbs (although I usually use Grana Padano as it's cheaper). Yummy...addictive.
KALE
Kale crisps...first impressions quite nice but edges get a bit dark almost a burnt taste. Second attempt better but wasn't sure about the after taste and green bits in my teeth. Other than that pretty delicious.
Various varieties of kale added to an onion, garlic, olive oil, smoked bacon canellini beans and tomato. Should steam kale first as it was still a bit chewy but delicious.
BRUSSELS SPROUTS
Steamed in a little water in wok then olive oil added with garlic and cumin seeds to stir fry gently. Add a little more water at the end if too crunchy still. This also softens the cumin seeds. Delicious. My three year old couldn't get enough.
SWISS CHARD
Steamed until fairly soft and then ground rock salt, olive oil and lemon juice added. Simple and delish.
PURPLE SPROUTING BROCCOLI
In a delicious Gino D'Campo recipe for pasta with broccoli rabe (haven't found it here) where cherry tomatoes, lots of garlic and a little chilli are simmered in olive oil then poured over the pasta and broccoli.
Purple sprouting gratin steamed or lightly boiled and then a béchamel sauce poured over the top which is then topped with cheese.
They have all been delicious and the best thing is that my son really enjoyed them too.
More seasonal veg to come this week and I'll be looking a bit further into the issue of children's food education and sugar...as well as my own sugar addiction.
Soon I will begin making pledges to the following issues and perhaps you'll think about joining me!
#EatSeasonal #KeepYaPoundsLocal #BuyLocal #ReduceFoodWaste #TeachEmYoung #ReduceSugar
Follow @FoodieYocal
In the past couple of weeks I have looked at adding more varied seasonal vegetables into my diet and buying them locally.
I love good healthy food but I didn't grow up loving vegetables like my little boy does. I grew up in the 70's with a mother who couldn't cook when she got married (she was taught by my dad!) and the vegetables were more often than not, overcooked. Food was generally very English, meat and two veg. I loved meat but I only really liked raw veg. In fact, given half the chance I would have happily eaten all my veg raw but the benefits of raw food were unknown and I was pretty much forced to eat my overcooked veg. It was often minced in a Mouli-mix into my gravy so that I had fine green bits floating around in the now thick gravy otherwise I would retch over my dinner as I tried to eat them. I should mention that for the past 20+ years my mum has been a FANTASTIC cook. However, she feels proud that now, as an adult I eat 'everything' and more. From my side I really don't think that this success is down to mum forcing me to eat overcooked veg! Saying that, in spite of the rise of food technology and the influx of more processed foods around that time, we had only home cooked food prepared from scratch generally. No spaghetti hoops or baked beans, no fish fingers or any of the other ready meals...just home made food. Perhaps this is the good food education that I received and where mum can feel proud (although I am quite partial to a fish finger, particularly in a sandwich with crusty bread).
Although I am now a great vegetable eater I don't often buy typically British winter veg like cabbage, sprouts, kale, parsnips, swede, cauliflower etc. I would eat them with a Sunday roast (at my mum's....crunchily cooked nowadays) but wasn't interested enough to make them at home. Rediscovering these veggies has been one of the best elements of my social media campaign so far. Seasonal veg is by far better for us than imported veg. For me and my tastes though, I often prefer to mix and match the seasonal veg with the imported...or use some great spices.
My mission over the past couple of weeks has been to try new recipes for seasonal veg in order to make them less boring. So what seasonal foods have I cooked and how?
CAULIFLOWER
KALE
Various varieties of kale added to an onion, garlic, olive oil, smoked bacon canellini beans and tomato. Should steam kale first as it was still a bit chewy but delicious.
BRUSSELS SPROUTS
Steamed in a little water in wok then olive oil added with garlic and cumin seeds to stir fry gently. Add a little more water at the end if too crunchy still. This also softens the cumin seeds. Delicious. My three year old couldn't get enough. SWISS CHARD
PURPLE SPROUTING BROCCOLI
In a delicious Gino D'Campo recipe for pasta with broccoli rabe (haven't found it here) where cherry tomatoes, lots of garlic and a little chilli are simmered in olive oil then poured over the pasta and broccoli. 
Purple sprouting gratin steamed or lightly boiled and then a béchamel sauce poured over the top which is then topped with cheese.
They have all been delicious and the best thing is that my son really enjoyed them too.
More seasonal veg to come this week and I'll be looking a bit further into the issue of children's food education and sugar...as well as my own sugar addiction.
Soon I will begin making pledges to the following issues and perhaps you'll think about joining me!
#EatSeasonal #KeepYaPoundsLocal #BuyLocal #ReduceFoodWaste #TeachEmYoung #ReduceSugar
Follow @FoodieYocal
Visit The Foodie Yocal's profile on Pinterest. Find some great seasonal recipes here.
Such good info! I can't wait to try some of your veggie recipes ��
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