An unexpected turn of events has left GD and I in a bit of a pickle this month and possibly for a few months to come but actually it gave me a push to see what was lingering in the pantry and the bottom of the freezer in a live from the cupboard month or two. First we got a calendar a freebie one our daughter picked up for us from sainsbury’s and we made a meal plan for the coming month from the list we had compiled of all the foodstuffs in the cottage, today was very productive, starting with making a Borscht, the word Borscht comes from the slavic language ‘bursci’ meaning hogweed which was the soups principle ingredient before being replaced with other vegetables . It is thought the Ukraine first invented beetroot borscht which became a popular dish in North America among the Yiddish speaking community.
My recipe called for:
1 onion peeled and finely chopped.
1 tablespoon extra virgin olive oil.
14 oz cooked organic beetroot.
4 organic carrots washed, peeled and sliced.
3 sticks of celery washed and diced.
1 1/2 pints stock. I used the organic chicken stock I had made which was in the freezer but vegetable bouillon would work just as well.
sprig of fresh thyme or a pinch of dried thyme.
In a heavy pan gently saute the onion until soft. Add the beetroot, carrots, celery and cook for 5 minutes. Add the stock and the thyme. continue to simmer for 30 minutes. Liquidise and serve hot with little croutons or wholemeal toast.
Pic above: simmering away.
Beetroot is a potent immune stimulator rich in vitamins and phytonutrients, which have health-promoting properties including antioxidant, anti-inflammatory, and liver-health-promoting activities.
Picture above: A lovely vibrant red colour, good for root chakra health.
Don’t forget beetroot turns urine pink so don’t be alarmed if your pee is pink or even red after consuming beetroot, it’s perfectly natural and perfectly harmless.
The above recipe is based on one in Lucy Burney’s book ‘Boost your child’s immune system’.
Next I made Mummy’s Muesli which I blogged back in 2014
Should last us the month.
For breakfast I made some prune puree and put that with the yoghurt GD had made.
For the puree just take 9 oz s prunes (stoned), 9 oz filtered water, simmer for 10 minutes and blend with a hand blender. Put with your plain yoghurt, just as good as the premade ones from the supermarket and massively cheaper.
For lunch I made cauliflower cheese and used the recipe I blogged here,
picture above: forgot to take a picture of the cauliflower dish but you can just see it in the background. I did not have the mushrooms this time but it was really nice, you can see a better picture on the original cauliflower cheese post 2014.
Then I needed to use up some dates so I made some ‘raw vegan date squares’.
You will need:
For the base:
1 1/2 cups of oats.
1/2 cup of pitted dates.
1/4 cup brown rice syrup.
For date caramel:
1 3/4 cups dates.
2 tbsp hot water.
1 tbsp brown rice syrup.
1 tsp cinnamon.
For the crumble:
1/2 cup of oats.
4 dates pitted.
1 tbsp brown rice syrup.
1/2 tsp cinnamon.
For the base.
Line a loaf pan with parchment paper.
In a food processor pulse the oats to a flour like consistency.
Add the dates and the brown rice syrup and process until you have a sticky dough like ball.
Press the dough into the base of the loaf pan, best to use your hands here, it is very sticky.
Place in the freezer to chill while you make the caramel .
For the date caramel.
Place the dates and the water in a food processor and process until thick and sticky.
Add the brown rice syrup and the cinnamon and process until well mixed and looks like a paste.
Scoop out the caramel paste and spread it evenly over the base.
Place back in the freezer.
For the crumble:
Place the oats and the dates in the food processor bowl and pulse until combined.
Add the brown rice syrup and the cinnamon and pulse again until it is resembles bread crumbs, be careful not to over mix, you want a nice light crumbly mixture.
Sprinkle the crumble over the top of the date caramel and press gently down.
Place back in the freezer for 1 hour to set.
Cut into bars and serve.
The above recipe is based on one I found on ‘A Sunshine Mission’. I think it’s going to be a favourite and big bonus any left overs can be stored in the freezer, so no wastage.
So GD won’t starve as you can see, but I think as the month progresses meals may get interesting. But you know what, life has such a knack of arranging synchronicities, I was just about to type how fruit will be a problem as we don’t have much at all in the freezer just a few bags of blackberries and rhubarb, when I received a phone call asking if I could use 5 bags of apples! absolutely I can.
Tomorrow we have chicken curry from the freezer, greens and rice from the cupboard for sunday lunch and in the evening some cheeses and crackers left over from xmas and new year would you believe, boy we really need to get them eaten now.