An almost everyday family

The weekly veg box arrives. The challenge: what can this organic enthusiast feed her family for a week from 3 carrots, a kohlrabi, a swede and a couple of oranges? The complications: a vegetarian husband and a teenage son who hates veggies. Quick and easy menu ideas for the unwilling menu planner.

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  • Brown Rice Salad with Broccoli, Boiled Egg, Cherry Tomatoes and Sweetcorn

    Rice bowls feature quite prominently here for lunch. So quick and easy to make – with endless variations. Here was a lunch I made when supplies were running low. Delicious!

    serves 2

    100g organic brown basmati rice
    1 head organic broccoli
    2 organic eggs, boiled
    2 organic tomatoes
    100g frozen sweetcorn
    2 spring onions, sliced
    2 tbsp organic extra virgin olive oil
    1 tbsp organic lemon juice
    1 tsp Dijon mustard

    1. Rinse rice well under cold water and cook in for 30minutes in a large pan.
    2. Finely chop broccoli and prepare for steaming over rice in steam basket for last 4 minutes of rice cooking.
    3. Boil the eggs to your preference (I choose eggs at room temperature and put into pan of cold water, bring to boil, then turn off the heat and rest for exactly 4 minutes). Peel and chop.
    4. Chop the tomatoes and spring onions and put in a large bowl.
    5. Mix the oil, lemon juice and mustard and pour over veg.
    6. Add frozen sweetcorn to the broccoli in the steam basket and steam for 4 minutes, add both to the bowl.
    7. Rinse the rice well under cold water before adding to the rest of the ingredients.
    8. Chuck in the eggs and season to taste.

    Curly Kale and Blueberry Breakfast Smoothie

    by Julie Gibbons on September 5, 2011

    Curly Kale and Blueberry Smoothie

    It’s quick, it’s easy, it’s good for you – and it tastes delicious. Honestly!

    I’ll be honest, I wasn’t sure how this would turn out as I added each ingredient in to the blender. I certainly didn’t tell the vegetarian what was in it, lest he be influenced before tasting it.

    It was a triumph. A super not so green smoothie to get you going first thing with an ideal balance of veg and fruit for those of you suspicious of the green juice recipe I posted here earlier.

    serves 2

    125g frozen organic blueberries
    100g organic curly kale
    1 frozen banana (chopped into 4 before freezing)
    700ml coconut water

    1. Combine all the ingredients in blender, whizz up and serve. Easy peasy.

    I dare say you could substitute spinach for kale if that’s what you have in the veg box. But I’d definitely insist on frozen fruit to make this the optimum temperature and consistency. And the coconut water? You can’t taste any coconut. Promise.

    Think about shuzzing it up even more with a teaspoon of spirulina. I totally forgot to add it in this time.

    Authentic Ratatouille Recipe

    August 29, 2011

    Oh, how I wish I could say that the produce in this ratatouille was fresh from the garden! In fact, it’s been such a cold and wet summer here that our harvest was laughable. Hooray for veg boxes! If you’re used to mushy ratatouille, swimming in a tomato sauce, you’ve been misled. Authentic ratatouille is [...]

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    Giant Couscous and Chickpea Salad

    June 11, 2011

    You can find giant couscous in the supermarket. It makes a nice impact dish for folks that won’t have a clue what it is, but otherwise, I’d stick to regular size grains. The teenager liked it, but I doubt he’d stump up the extra cash for it when pressed. This is a simple wee salad [...]

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    Sweet & Sour Tofu with Basmati Rice

    May 11, 2011

    A superb tofu recipe discovered at Cauldron Foods, the tofu manufacturer. We didn’t have any pineapple in the house, but did have a can of sliced peaches, so used these as a substitute, which worked out perfectly well – a genius idea from the teenager! serves 4 2tbsp vegetable oil 1 large red pepper, sliced [...]

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