Glorious Vegetables and Fruit

by grainnep

New research suggests its 7 a day not 5 a day.. Now the way I see it, if you can get 5 a day in, you are doing well.. Especially if it’s mostly veg. So here’s a few ideas on how to up the quotient in your diet as well as a yummy recipe…and if you get it to 7 then fair play.

Bake it…try kale strips, washed and dried carefully, then baked at 170C until crispy (about 10 minutes in my oven). Sprinkle with salt and flavoured olive oils for an extra flavour boost.

Roast it... Cauliflower and kids don’t always go together but tossed in oil, seasoned and roasted until golden brown and I get no refusals.

Soup it… Any veg and stock makes a delicious soup, toss in some lentils and you have a quick and easy meal.

Juice it..we have a greenstar juicer and everything goes into it to make a daily juice…the taste of spinach might be a test too far for most but just about everything gets juiced in our house. Toss in a lemon or a lime and it will make most things zing..

Freeze it…we freeze all our extra berries, banana slices, and toss them into our juices to turn them into smoothies,especially popular with our 4 year old…a scoop of protein makes it a great meal on the run.

Side it… on the side that is, I eat a plate of salad greens with my main meal most days, a simple extra virgin olive oil dressing gives me some extra good fats and if I’m in the mood I make a lovely dressing like this one.

Coconut& Butternut Squash Soup with Toasted Coconut
Serves 4
1 small tin coconut milk 160ml)
800ml veg stock
1 small butternut squash peeled and chopped coarsely
1 red onion sliced
1 tsp garam masala
1 tsp ground cuimin
2 tbsp large coconut flakes – toasted until golden
2 tbsp rapeseed oil
2 tbsp chopped coriander

Heat the oil and gently fry the red onion until softening about 5 minutes
Add the spices and cook gently until they start to release their aromas
Tip in the squash and stir to coat. Season and sweat gently for about 5 minutes
Mix the coconut milk into the stock and pour into the veg mix.
Bring up to the boil, turn down low and simmer until the squash is cooked.
Blend until really smooth and tip back into the pot again to final season.
Serve ladled into a bowl with a tbsp of toasted coconut and chopped coriander on top.
Really delicious- its the red onion that in my opinion adds a delicious flavour superior to white onions.