Thursday, November 16, 2017

Thai red curry tofu and cabbage salad

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I recently read the book Eat and Run: My Unlikely Journey to Ultramarathon Greatness by Scott Jurek. It was truly excellent and perfectly matched my love of running (albeit my running is nowhere near the scale of Scott's!) and my love of plant-based food. Scott discovered vegan eating as he ran longer and harder, and he is a clear example of how plants can fuel amazing athletic achievements.


At the end of each chapter, Scott includes a recipe. One was for Thai red curry sauce to pair with tofu and a raw cabbage salad. Thus this meal was born. It was delicious and has reminded me of cabbage (it had dropped off my food radar) and introduced me to Thai red curry flavours (I don't think I've had them before).

Saturday, November 11, 2017

Holidaying with a 15-month-old: A week in Suffolk

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This last week has been a clear example of how our lives have changed since having Mini Bite. Two years ago, Mr Bite and I were travelling Scotland, thinking nothing of driving 4+ hours in a day, and walking extensively whatever the weather. Fast forward to now and we just had a week in Suffolk - all of 1.5 hours north of our home - where the key factors in our accommodation choice were the presence of a playground, indoor swimming pool, and animals for Mini Bite to visit. It was a different holiday, although equally enjoyable in its own way.

Gladwins Farm


Saturday, November 4, 2017

In my kitchen - November 2017

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I am linking this in to the monthly In My Kitchen round-up, currently hosted by Sherry of Sherry's Pickings.

In my kitchen, it is often dark. I mentioned in my last post the end of daylight savings, but when I wrote it, I hadn't yet had a post-daylight savings workday. I'm officially in the stretch of the year when I leave for work in the dark and return from home in the dark. (I have a long commute, so it is at least light when I arrive at and leave work.)

Despite the darkness, there are bright food features to be found. I had to laugh at this 'Leapin Lemurs' cereal. The name amuses me and its pretense at being healthy amuses me. I bought it to snack on and I love the puffed peanut butter and chocolate flavoured balls - effectively a vegan version of Reese's peanut butter cup cereal. However, I can't imagine eating it for breakfast.


Instead, I have been having quinoa porridge for breakfast at home and packaged up to take to work. It is something I used to do a lot but then forgot about. I make mine by cooking 1 cup of quinoa with 2 cups of unsweetened almond milk, a diced apple, some vanilla, and some cinnamon or mixed spice. You can add a little more milk on serving if needed and additional fresh fruit. It is delicious warm or cold and I'm glad I've brought it back into rotation.