I want chocolate. I want chocolate, was my first thought when I walked in to the kitchen this morning. I had already prepared some overnight oats. Last night before bed I put 1/3 of a cup of oats, 1 cup of almond milk and 1 tbsp of chia seeds in a jug and left them soaking overnight. This morning I tipped the overnight oats in to my blender, along with a frozen banana and a tbsp of Carley’s raw chocolate with hemp seeds. It still wasn’t chocolatey enough so I added 1 level tbsp cocoa powder. I served it in a glass with 1 tbsp coconut on top.
It was thick and soft and smooth. The coconut sat on top, adding a chewy sweetness to each bite as I slowly ate this glass of deliciousness with a spoon. How can something full of natural ingredients taste so amazingly good? It tasted just like a chocolate ice cream pudding. I could eat this every day. So could Harvey who couldn’t believe his luck, being allowed a “pudding” for breakfast.
It looks decadent and sinful but all it contains is unsweetened almond milk, oats, chia seeds, a banana, raw chocolate and hemp seed spread, cocoa powder with coconut on top. This is almost the same ingredients as a recent post called Brilliant Banana Breakfast. The only difference is that previously I had time to layer it so it looked better but this was really quick and to be honest, it tasted the same.
It was a blustery day so tennis was more challenging than normal. I couldn’t make my normal group but had been invited to join a different group of players so I did. It was great fun and with a lot less chatting than my usual Tuesday drills, I ran around a lot more and was really hungry by lunch time.
A blog I really enjoy called Kath Eats had made a lentil and kale soup last night and I was inspired to do the same today. The chicken carcass from Sunday was in the fridge so I made a stock with it. I put the bones in a saucepan with a chopped up carrot, a quartered onion, salt and some peppercorns. Covered it in water, brought it to the boil and left it simmering for about an hour to an hour and a half. I strained the bones and was left with a litre of golden stock which I used to make the soup with.
Lentil and Kale Soup
- 1 litre of stock
- 1 cup of red lentils (about 180 g)
- 100 g curly kale, chopped
- ½ tsp sweet smoked paprika
- Salt and pepper
- 1 tbsp Greek yogurt (optional)
- Parmesan cheese, finely grated (optional)
- Heat the stock in a saucepan.
- Add the lentils and boil for 10 minutes.
- Add the kale and paprika and simmer for 10 minutes.
- Season according to taste.
- Pour in to a serving bowl and serve with a spoonful of Greek yogurt and parmesan cheese.
As you can see, this soup was so easy to make it hardly classifies as cooking. In a simple soup like this I think having a good stock is important. It tasted wonderful and the yogurt and Parmesan really enhanced it. The soup tasted warming, comforting and nourishing. The cold tangy yogurt was a lovely contrast to the smoky paprika and the cheese was, well, cheesey and gorgeous.
Yummy! More please.
Supper was a quick and easy stir fry: spring onions, chestnut mushrooms, spinach and mange tout, fried in sesame oil with some oyster sauce, served with prawns and brown rice. Unremarkable but it did the job. I had mine with hot pepper sauce – hence the orange sauce.
I wish I had a chocolate pudding for afters.