 Vegetable cake 🥦 Got this gorgeous lockdown recipe from lovely Bristol based chef/author @5oclockapron. Wonderful savoury vegetable cake made with broccoli and chives and pumpkin seeds which my children LOVED making and ate it all up (broccoli and chives - who would have thought they’d eat that without coercion?!) Chives are very nutrient dense so it’s nice to find recipes with a decent amount in rather than just using as a garnish. Lots of vitamin A, and famous for soothing upset tummies and bad breath 🥵💨#lockdownrecipes #vegstagram #eatsmart #healthybalance #lunchideas #kidsfoodideas #nutritionmatters #nutritionaltherapy #foodasmedicine #healthyfamily #bristolfoodie #kidsnutrition #healthylifestyle #gingerandpicklesnutrition
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 Pretty sure I post about wild garlic every spring but seriously if you live close to any woodlands or graveyards (where wild garlic loves to grow) you need to get yourself out there and forage this stuff! Free, delicious it grows in abundance and ITS BLOODY GOOD FOR YOU!
It’s absolutely glorious foraging for wild garlic at the moment as the flowers have appeared (meaning they won’t be around for much longer!) We’re lucky to have a few local hotspots that we are using our daily exercise to gather bundles. We never forage more than we need, but there is so much of it I think it could feed all of Bristol! It’s very distinctive with its long green leaves and you simply need to snap one off and smell it to identify - it smells strongly of garlic. It can be eaten raw, made into pestos but most commonly I stir it into dishes like spinach (here we made a Thai stir fry) or simply fry it with butter which if off-the-scale-good. My top tip is don’t forget the flowers - they added an incredible kick to our stir fry last night. #tuesdaytips #wildgarlic #wildgarlicflowers #healthyfamily #foraging #eatrealfood #bristolfoodie #foragingforfood #lockdownrecipes #wildedibles #freshherbs #freshcooking #freefood #foraged #foodasmedicine #foodlove #gingerandpicklesnutrition  It’s quite possible I have turned into the mad pot lady of Bristol. My husband gets in trouble for throwing away egg cartons, I’m ecstatic about compost deliveries and my children watch amused as I have a little chat with my seedlings every morning and delight when I can plant them out 🌾
Lockdown for us collided with a new garden where we’ve had to start from scratch (it was destroyed by builders), so I’m trying to put my time to good use as we’re trying to create a garden which is almost completely edible or medicinal. Amongst other things we’re growing peas, runner beans, leeks, fennel, cucumber, sorrel, courgette, tomatoes pumpkin, wild garlic, cucamelons and carrots. And a LOT of herbs. I’ve definitely made tons of mistakes as some of these are new for me as a gardener, but hopefully some success’ too. It’s been fun trying anyway! Anyone else growing something new in lockdown? #mygardentoday #girlswhogarden #ediblegarden #culinarygarden #ediblegardening #vegstagram #mybristolgarden #growyourown #vegetablegarden #nutritionaltherapy #foodasmedicine #loveforfood #herbalife #herbalifenutrition #growyourownfood #gardentotable #gingerandpicklesnutrition  An oldie here, but oh such a favourite in our household. Candied nuts. Very quick and easy to make and fills up little bellies quickly (anyone else drowning in “I’m hungry every five minutes?). Nuts are excellent for growing children, they are full of good fats, high calorie, plus good amounts of fibre and protein. Try and include almonds, Brazil nuts, pumpkin seeds and walnuts for a lovely whack of vitamin E, selenium, zinc and omega 3 fats (to name but a few) but to be honest any nut will do! Spread the nuts on baking proof paper, drizzle with honey or maple syrup (make sure each nut is fully coated but don’t go overboard) and bake in the oven for 15-20mins at 120 degrees. Leave to cool and voila 🤩An absolute treat for most children (and adults too!) 😉
#tuesdaytips #eatrealfood #snacks #lockdownrecipes #nuts #healthysnacks #kidsnutrition #healthyfamily #bristolfoodie #healthytips #nutritionaltherapy #nutritionfirst #healthyfats #nutritionmatters #healthyfamilyfood #gingerandpicklesnutrition  A really simple recipe people with kids might enjoy doing together. We’ve done a LOT of baking breads, biscuits and cakes so nice to get them cooking something savoury too. Plus it’s the weather for bruschetta 🌞🌞Ingredients:
½ red onion, finely chopped (optional, mine don’t like raw onion) 250g cherry tomatoes, coarsely chopped 1-2 garlic cloves, crushed 4 leaves of fresh basil, finely chopped, pinch of dried oregano, splash of balsamic vinegar (to taste) 40ml extra virgin olive oil. ENJOY! (PS I am not Italian and I am not a chef, if you are either of these things don’t judge me 🙈) #cookingwithkids #kidsnutrition #tomatoes #bruschetta #eatrealfood #plantbaseddiet #plantbasednutrition #plantbased #kidsrecipes #lockdownrecipes #healthyfood #nourishingfood #eatwellbewell #bristolfoodie #gingerandpicklesnutrition  A silver lining for the past 10 days and becoming full time chef as well as teacher is some of the lovely cooking we’ve done (some not so lovely and actually a bit stressful 😬🤦♀️) - a silver lining to the enforced downtime. —-- This recipe for peanut butter and jam thumbprint biscuits was actually for a year 3 assignment and was made up by my 8 year old from what we had in the cupboard (with a little help from me). —-- Ingredients:1+1/2 cup oats, 1/2 cup ground almonds, 1/3 cup sugar, 1/2 cup peanut butter, decent pinch of salt, jam, 1 tbsp flaxseed Method: Add three tablespoons of water in a separate cup to the flaxseed leave for 15 mins (we did this to help bind the mixture together, you could probably use an egg instead of flaxseed or maple syrup instead of sugar) Whizz up the ‘dry’ ingredients (oats, almonds, salt) in a blender until the oats are like flour. Add in the peanut butter and sugar and mix until well blended. Add the flaxseed mixture and roll into a big dough. Roll into smaller balls (as big/small as you want) and flatten slightly to make your biscuits. Use your thumbs to make a crater in the middle. Bake in the oven for 10 minutes at 180 degrees. Once baked, fill the thumbprint craters with jam. Eat whilst still warm. These are good for the soul 😋 #baking #bakingwithkids #kidsnutrition #eatrealfood #homelearning #silverlinings #bristolfoodie #lovefood #foodinspiration #gingerandpicklesnutrition |
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October 2020
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