I am really enjoying Day-Off-Mondays. Especially when the sun is shining and I have the delightful company of the Little Fella.
I over ate this weekend. Massively. So decided to have 2 juices today instead of breakfast and lunch and then a vegetable based dinner.
One apple and a chunk of ginger makes …. A delicious ginger shot to put back a bit of va va voom! For breakfast and Lunch I made Jason Vale’s ‘Turbo With A Kick’. For one portion you need; 2 apples, 1/4 pineapple, 1 handful of spinach leaves, 1/2 a lime, 1/2 a stalk of celery, 3 cm cucumber, 1 cm ginger root and 1/4 avocado (although I had half). I made a double portion and put half in the fridge for later. I had several hours to myself as Harvey went to the Beach Club again and I focused on juicing and I also picked, shucked and cooked all the remaining broad beans from the garden. Most went in to the freezer. This week the Beach Club is based at the Harbour Master’s office, on the other side of the river towards Camber. The children were based in this bright and airy room with a gorgeous view. Today they had the illustrator Julian Hanshaw showing them how to draw cartoons. They went on to the sand dunes for lunch and to dig trenches which was good timing as it is 100 years ago today that Britain joined the First WW. Rye Harbour is such a pretty place. The landscape here is very flat and open. The sky seems very big and I liked the colours of the land in the bright sunshine between the black clouds which threatened to rain all day but never did. I made a Sophie Grigson recipe for a bean based ratatouille so I picked green and purple French Beans and runner beans. They went in to the pot with onions, courgettes, juicy tomatoes, red and yellow peppers and broad beans. All the beans and courgettes were from the garden so this was an excellent recipe to use up lots of the vegetables which I seem to have too many of. I will share this recipe as it was excellent but another time as it is late now!To cut down on teas and coffees I am having a slice of lemon or lime in hot water with a herb. Today I had lime with lemon verbena which was refreshing. I had a large portion of ratatouille for dinner. Which I had with Feta. The ratatouille was full of flavour. It was seasoned with salt and pepper and flavoured with garlic, crushed coriander seeds, thyme and a bay leaf. We all agreed it was delicious.
So one good day’s eating and I made a huge batch of ratatouille so I can have more tomorrow.