Tag Archives: wholesome food

Recipe Week – Cheyenne (Hugo Loves Tiki)

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Our last recipe post of the week is from the talented Cheyenne.  Mum of 2 gorgeous boys, photographer (love her ig accounts), and creator of the brand Hugo Loves Tiki.  Cheyenne has shared a couple of their favourite regular recipes here.  I’ve tried the choc/kale shake and it was good.  The boys liked it too 🙂  Her food always looks clean, simple and good to share with the whole family, lots of paleo inspired meals and roasted veg.

Choc/Kale Shake

vscocam-photo-1

In a blender:

first: I do more spinach than kale as the texture of the shake with mostly kale is too hard for me to drink.

1-2 handfuls of spinach
and 1 handful of kale (no stalks, they will make the shake taste bitter) Also, baby kale can be used if the curly kale texture is too chunky to swallow.

cocoa powder (nothing added) I eyeball mine. probably 3-4 tablespoons.

2-3 drops of organic stevia to sweeten since the cocoa powder has no sweetener and can taste bitter without it.

1 banana and/or frozen berries  (frozen fruit keeps the shake cold without watering it down)

fill with your choice of milk: almond milk, organic raw milk, or coconut milk.

blend.

Easy Homemade Chicken Soup

This feeds 3-4 with leftovers

approximate measurements as we make a large stock pot and eye everything and throw in until it looks the way we like.  We cut the vegetables to a size that fits in a spoonful.

Whole organic chicken
4-6 cups org carrots cut in short chunky circles
2 cups org celery sliced thin (easy on the celery as it is pretty powerful and can overtake the flavor if you put too much in)
4-6 cups org potatoes cut in thumb size bites
2 cups of org zucchini sliced thin
2 cups of org squash sliced thin
1/2 head of garlic cloves kept whole
loads of braggs 24 org seasoning (to taste) OR loads of rosemary and thyme
pepper and salt (pink Himalayan if you can) to taste (i put in a ton of salt at the end until it tastes the way I like it)
1/8 cup of bacon grease or your choice of fat i.e. org lard, raw butter, or coconut oil (you will want to see the top of the soup have an oily sheen)
1-2 packages of Cappello’s paleo fettuccine pasta. cut into thirds or fourths.
org lemons
a couple handfuls of organic spinach or kale (remove the stalks from kale)

Chicken and garlic cloves in a stockpot.  Fill with water over the chicken.

Cook for an hour until chicken is cooked through.

cut veggies while chicken is cooking.  Cut into spoonful bite sized pieces.

take chicken out, separate and shred all the viable meat from the bone, fat, and skin.

If the broth has a bunch of chicken fat and pieces…strain. You can leave the garlic in or take it out.

Add all veggies, herbs, bacon grease, and chicken back into the broth.  Cook another hour.

If broth is too low, add more water.

Once potatoes and carrots are soft add S&P to taste.  I add a lot of salt for that salty fat flavor.  This is also where I add more fat if needed for a creaminess.

Add cut fettuccine pasta.  (1-2 minutes to cook)

Then add handfuls of organic spinach or kale and fresh lemon juice and zest to brighten it up.

serve

You can find Cheyenne on instagram here and Hugo Loves TIki here and definitely take a look at Hugo Loves Tiki that’s been on the blog before.

Recipe Week – Laura

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Our next recipe is from the gorgeous red-haired Laura, food contributor to the new Nor-Folk venture, and lives in Norwich with her son Oscar.  I discovered Laura’s love for cooking  on instagram.  Her food pics are warming, inspiring, make me hungry and wish that I was a neighbour every time.

From Laura:

In our house this is a winter staple. Simple and wholesome, it packs a vitamin punch while the lentils make it a more substantial meal. The ginger and cumin provide warm spice and earthiness while the Queen of Citrus: the blood orange, brings a welcome sweetness that is often popular with children. Perfect for rosy-cheeked days.

The recipe is easily doubled to feed more mouths, provide the same mouths with seconds or to pop in the freezer.

Carrot, Blood Orange & Ginger Soup
(Serves 3-4)

1 tablespoon rapeseed oil
1 onion (finely chopped)
4 or 5 carrots (approx. 400 grams, chopped)
2 cloves of garlic, minced
1 teaspoon ground cumin
100 grams red lentils
2 thumbs of ginger
2 blood oranges
1.2 litres vegetable stock

Image-1

In a large pot, fry the onion in the oil for 10 minutes over a low heat until softened but not browned before adding the chopped carrots (I leave the skin on when making rustic soups like this for equal parts health and laziness) and garlic. Gently fry for a further few minutes.

Add the ground cumin, stirring continuously for a minute until the contents of the pan are coated. If it begins to catch, add a splash of water.

Add the lentils and stir through until coated by the oil before adding the stock. Homemade stock can take this soup to the next level, but otherwise use a good quality shop-bought job.

Grate in the ginger and the zest of one of the blood oranges. Bring to the boil, then turn down the heat and allow to simmer for 20-30 minutes until the carrots are tender.

Add the juice of two oranges. Blitz with an immersion hand blender. If it seems a little too thick, add a little more stock or hot water. Check seasoning. I like to serve this with plenty of freshly cracked black pepper, crusty bread for dipping and maybe a swirl of yogurt.

Image-1 (1)Looks good right! x

You can follow Laura on instagram here

 

Rebel Kitchen goodness

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Rebel Kitchen are an exciting new food brand, with a range of dairy free ‘mylk’ drinks.  Aimed at kids (but you will love them too), there are 3 flavours choco, banana, and orange choc.  A base recipe made from coconut milk, spring water, date nectar and cacao, create great shakes, purely innocent to satisfy a sweet tooth.  A healthy treat/snack that should seem naughty, and as we all know it’s usually the naughty, wrong things that appeal to little ones.

Founder Tamara has 3 children, and herself found it hard to find healthy products that would appeal to children and good for packed lunches.  So set about creating Rebel Kitchen.  More flavours will be on their way along with plans for a range of snacks.

rebel-kitchen

We had a little play date and tested all 3 flavours of the mylk shakes.  As you can see by the pictures, straws didn’t leave the mouth until the carton had been emptied.  They were totally loved, inside and out – did I mention the great packaging.  You can taste the coconut, but the flavours come through and you don’t feel like you’re drinking a health drink.  The favourite was choco, which was very chocolatey.

At the moment you can buy the mylk drinks online from Rebel Kitchen’s shop, they have a shelf life of 6months and need consuming within 3 days of opening (this will not be necessary, believe me!).  These are going to be showing their faces in our fridge on a regular basis.

Thank you to our lil’ taste testers x


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