This has been a week of plenty. I can tell because we've eaten leftovers at lunchtime twice. Normally, I cook just what we need with one serving extra for Dan to take to work the next day. But over the last week, we've had others eating with us quite a few times, and somehow I've ended up overcompensating and making too much food. The boys and I don't complain, as we love leftovers. Mr J [surprise!] doesn't.
We've eaten beans and rice with homemade salsa, Earth Soup [again!], more quinoa tabbouleh, and homemade parmesan/garlic/spelt breadsticks. Also lentil soup, more carrot and beetroot salad, and a "ready meal" of whole spelt spaghetti from a packet served with a few jars of organic olive pasta sauce. Lots of avocados, fresh blood oranges, and organic Fiesta apples. (last of the English apples until autumn)
We've crunched our way through an enormous amount of dry roasted seed mix. This is an easy recipe from my friend Sue. She gave me a large jar of them at Christmas but I have to admit they didn't last long so I had to learn how to make my own! Dry roast, in the oven or on the stovetop, about 500g of seeds. I usually do a mix of pumpkin and sunflower, but you could add others. When they are crisping up nicely but neither burning nor too crunchy, remove them from the heat and immediately stir in 2-3 TBS organic soy sauce. Coat the seeds completely and leave them to cool. This is when the kids dive in, cramming small salty handfuls into their mouths in spite of the stickiness. When they've completely cooled, they are great sprinkled on morning muesli, eaten as snacks with dried fruit, or on top of a peanut butter and jam covered oatcake. Yummy and filling, and if you haven't dry-roasted them at too high of a heat, they will retain much of their goodness.