It’s so important to teach kids to cook. It doesn’t have to be complicated. Making a super healthy chocolate ice-cream is a great start. Most work is done by the blender but they still feel super good about themselves having made an insanely delicious and nutritious ice cream!
I had my older one baking bread the other week. He ate with gusto. I’m pretty sure he would have turned his nose up if I had made it 🙂
For this vegan super easy chocolate ice cream, without added sugar, you need the following ingredients:
Chocolate and Banana Ice Cream
– 3 chopped up frozen bananas
– 3 tablespoons cacao
– 3/4 cup rice milk or almond milk
– vanilla pod or vanilla extract
– pinch of sea salt
Put everything in a blender. You might have to add a tiny bit more liquid. Serve straight away.
Time to boost your good bacteria with an easy ferment!
I mix bog standard white cabbage with a couple of table spoons of Laoganma black bean chili sauce. A Sichuan style condiment full of umami flavour. The result is quite special and I’m completely obsessed !
Adding fermented foods before going to foreign lands can be a great insurance against holiday tummy. I also bring a good probiotic as an extra precaution.
33.3C. Hot hot hot! I’m NOT complaining, but I’m also not cooking any “proper food”. The kids thought this salad was the starter. No. This is it.
Fresh and cold.
– 1/2 medium sized water melon, cubed
– 1-2 cups of sweetcorn
– halloumi cheese, dairy or vegan
– handfull of fresh mint leaves
– 2 tablespoons chopped spring unions, the green bits
– olive oil
Finally a new video!
I’m cooking with my 10 year old again and this time it’s a dessert.
This Mango Froyo is so refreshing and delicious. perfect as a pudding on a hot summers day! You need 3 ingredients and it takes 30 seconds. That’s the sort of dessert I can deal with now school is out for the summer 🙂
– 250 gram frozen mango
– 1 cup coconut yoghurt
– 1 tablespoon honey
Directions: Put everything in a high speed blender. Serve.
Good Morning from the breakfast table! A long lazy weekend feast or a quickie before you rush out and seize the day. Breakfast really sets you up for the day. I have to admit I’m not a big breakfast eater unless I’m in a hotel or later in the day, so it has to taste good and it has to be nutritious.
With kids in school I’m obsessed with giving them a healthy start as I have no idea what they will be eating during the day.
Below are a few of my favorite breakfast recipes. They work equally well for a long lazy weekend feast as a quick breakfast on the go (with some prep).
My first tip because the kids love it is SPROUTED & DEHYDRATED GRANOLA. Gluten and nut free and vegan. A refreshing start to the day! You’ll find the recipe here (click!)
This Orange Chia Breakfast is so juicy! Recipe here (click)
Strawberry Bircher! Easy to prepp the night before and so summery and filling at the same time! Recipe here (click!)
Who doesn’t love chocolate and raspberries! This is always a hit and no one suspects they are eating avocado 😉 Recipe here (click!)
Caramel Flavored and light. A mix of carob, chia and banana. Yum yum!
Recipe here (click!)
For more Breakfast Recipes like vegan raspberry and vanilla yoghurt and coconut porrige with apple go to categories under breakfast here (click!)
What is our favorite breakfast?
Time for the third video in our Cooking With Kids series. Today we are making a super delicious, nutritious and easy to make VEGAN BOWL!
It’s been super fun to record these videos with my 10-year-old.
Being the master negotiator from birth he managed to get a really good fee out of it! It’s going to be spent on extra RAM for the laptop and digital outfits and silly dances on Fortnite.
– rice for 4 people we use organic short grain brown rice
– 225 gram smoked tofu
– 2 large carrots
– 1 1/2 cup of sweetcorn
– watercress a handful per person
– tamari to taste
– the greens from the spring onions
– 1/4 cup tamari
– 2 teaspoons toasted sesame oil
– 1 teaspoon grated ginger
– pinch of chilli flakes
Instructions: Boil the rice. Make the shoyu marinade. Add the cubed tofu. Assemble in a bowl: Rice, carrots, sweetcorn, watercress, tofu and spring onion. Add tamari to taste. Serve
Vegan Gluten Free RAMEN
– Noodles (227 gram)
– Marinated Tofu 160 gram
– 2 carrots
– 2 pak choi
– 1 onion
– 5 garlic cloves
– fresh ginger (about an inch)
– 1 1/2 – 2 tablespoon stock powder
– 6 cups water
– 1 tablespoon tamari + 1 teaspoon
– 2 tablespoon miso paste
– 1 teaspoon toasted sesame oil
– 1 teaspoon dried daikon or other mushroom (optional)
– 1 tablespoon coconut oil
– spring onion (the green bits)
prepare the broth: boil water, stock powder, chopped yellow onion, garlic, chopped ginger, 1 tablespoon of miso, tamari. Let simmer for about an hour (or shorter if you are in a hurry)
Heat up the oil, soften chopped carrots and pak choi. add tamari and miso paste.
Prepare your noodles.
Sieve the broth but keep the onion garlic mix.
Assemble: Put broth in a bowl, add the noodles. On top place the tofu, glazed vegetables on top. Add a tablespoon of the onion mix and sprinkle over spring onion. Serve.
Hi! The kids were off for half-term last week and me and my 10 year old made a couple of delicious, quick and easy-to-make dinners.
We recorded a few new recipes and this is the first one in this new series.
Let me know what you think in the comments!
– rice for 4 people
– 1 tin of pinto beans about 235 gram
– 1 celery stick
– 1 red bell pepper
– 1 onion
1 garlic clove
– handful of Kalamata olives
– 1 cup of tomatoes
– salad (romaine)
– 3 tablespoons tomato pure
– 1 tablespoon coconut oil
– 1 1/2 tablespoon mixed taco spice
– 1 tablespoon stock powder + 1/3 cup water
– tamari to taste
– black pepper
Cook the rice. Fry the chopped union in coconut oil. Add the chopped red pepper, celery and garlic. Add stock powder + water, tomato pure, taco spice and pinto beans then tamari and black pepper. Let it simmer for a few minutes while you place chopped romaine lettuce in serving bowls. Chop up tomatos and olives. Combine the rice with the sauce and place on top of the salad. Add chopped tomatoes on top of the taco rice and then olives on top of tomatoes. Serve.
This is a very simple How-To Fermentation Video. No bells and whistles just a pure minimalistic ferment to get you started for a healthy, happy gut!
Don’t forget to subscribe to my YouTube channel!
Thank you! XXX
An every-day easy Vegan Spaghetti Bolognese recipe that kids love! You should defiantly try this one.
Vegan Spaghetti Bolognese
1/2 cup of dried split red lentils or 1 1/ cup cooked
400 gram tinned chopped tomatoes (1 tin)
2 large carrots
1 garlic clove
2 tablespoons tomato puree
1 tablespoon vinegar
1 tablespoon stock powder (bouillon)
1-2 tablespoon coconut oil
1/2 teaspoon oregano dried
1/2 basil dried
1/2 thyme dried
tamari and lots of black pepper to taste
A few tablespoons of water if needed
Vegan parmesan cheese for grating
Sprinkle of nutritial yeast
Cut union and garlic, grate the carrots. Heat up pan and add coconut oil fry the union until soft. Add the garlic and carrots, fry until soft. Add everything else except the cheese and nutritional yeast. Lower the temperature and let simmer as you boil your pasta.
Serve on a bed of pasta. Grate the veggie cheese and nutritional yeast on top.
Serve with a small green salad.