I had something new today – Matcha.
I have been reading about the amazing antioxidant properties of this product and treated myself to a small packet. It came in a cute tin and when I took the top off (it had a ring pull), some of the fine powder escaped and looked like smoke twisting out of the tin. This all added to the mystique of this super food.
I had my 1/4 teaspoon and mini whisk all ready.
I mixed 1/4 tsp in to 60ml of water. Well – I hope it does me some good. It was expensive and tastes revolting!
Next on the menu today was a banana and pineapple smoothie which Harvey helped me prepare.
Between us we shared 1 pineapple, 1 banana, 1 small cup of water, 1 tsp cashew nut butter and 1 tsp apricot kernel butter. They were all put in the blender and blitzed until really smooth. It was lovely but probably a bit sweet for me as it was a very sweet pineapple.
The sun kept peeking out from the clouds which was so exciting. For those of you who don’t live in the UK, we have just endured the wettest April in over 100 years so it seems like it has rained for about 4 weeks. So to see the sun was a treat.
We went outside to do some gardening. These beans in the greenhouse are ready to go outside so we planted them out, the climbers around the base of a bamboo wigwams and the dwarf varieties in the new vegetable bed plus some tucked in to a small flower bed. I have planted out 4 varieties of bean this year.
The broad beans I planted in the Autumn are growing well and have plenty of flowers on them
but no beans in sight yet which there should be. I think everything in the garden is behind where it should be, due to the terrible weather we have had recently.
I also planted out some more lettuces, 2 more types of kale, carrots, spring onions and bok choy. The veggie garden is beginning to look good.
So are these tulips.
They are the colour of peaches. I bought them in Costco last year and planted them late last summer. I am really pleased with them.
Looking forward to getting my new macro lens so I can take better pictures of the detail in the beautiful world I live in.
We went out for a pub lunch. It was a spontaneous decision and we went to The Hare in Langton Green. I enjoyed a chilled pint of lager while I read the menu.
I had a bacon and liver casserole with carrots, red cabbage and mash. Not excellent but it was fine. James’ haddock and chips was excellent. I didn’t try Harvey’s sausage and mash but he enjoyed it.
We went for a walk in Birchen Woods near Groombridge.
The bluebells are beginning to come out. If only it was a bit sunnier and they could come out properly it would be really spectacular.
We walked round to Harrison Rock which is a large sandstone outcrop which is quite stunning.
Since I was sober today, I decided to make the Norwegian Fish Cakes I failed to make yesterday. I found the recipe on a blog I read regularly called Alternative Eating. I had less fish than the original recipe so I adjusted my other ingredients accordingly.
Norwegian Fish Cakes
Ingredients (served 3)
- 250 g cod (or other white fish)
- 1 tbsp cornflour
- 1/2 cup coconut milk
- 1 egg
- 1/4 – 1/2 tsp salt
- 1/3 chopped leek
- oil for frying
- Chop fish in to pieces, place in blender and pulse
- Add other ingredients and blend until well mixed
- Heat oil in pan
- Using 2 large spoons, dipped in to a cup of water, shape the fishcakes, place in pan and fry until golden on both sides.
I served these with mayonnaise and a mixed salad; lettuce, carrot, cherry tomatoes, sweetcorn and sunflower sprouts. I made another one to take for work tomorrow and boiled an egg to take with it for extra protein.
My quantity made 8 fishcakes.
The boys did not like the texture of the fishcakes. I think that was due to my fish rather then the recipe. I used frozen cod fillets rather than fresh. I was horrified by how much water came out of them when I defrosted them and I suspect they were still watery. I liked the fish cakes and this was a very pleasant light supper.
I excelled myself this evening and made a pudding too!
Mango and Hazlenut Parfait
Ingredients (serves 2)
- 2 tbsp hazlenuts, soaked in water for 8 hours
- 3 medjool dates, soaked in water for 1 hour
- 1 Mango
- 1/2 a lime, peeled
- 1 banana, frozen
- Place the hazelnuts in a bowl and cover with cold water in the morning
- About an hour before serving, place the dates in a small dish and cover with water
- Peel the mango and lime and place in the blender
- Drain the hazelnuts and dry on kitchen paper
- Add half the hazelnuts to the blender
- Chop the remaining hazelnuts and set aside
- Add the dates to the blender but reserve the liquid
- Blend the ingredients together, adding some of the date soak water if necessary
- When the ingredients are well blended, continue to blend on high for another minute so you achieve a consistency similar to a mousse.
- Serve in a small glass with a layer of chopped nuts in the middle and the rest sprinkled on top.
This was delicious. Quite sweet but it is all natural and healthy ingredients so nothing to feel guilty about. Soaking the nuts makes them softer but they are still crunchy. And soaking the dates makes them much easier to blend. This would make a tasty breakfast too. Harvey loved it and declared it to be one of his favourite puddings ever 🙂
Apart from the chocolate I ate mid-afternoon ( 😦 ) that was a healthy days eating. I hope you had a good day too.