With the approach of the traditionally coldest time of year coinciding with the desire for a fresh new year start of adopting healthy lifestyle choices, our menus for January are chocca full of nutritious and healthy seasonal vegetables whilst also containing lots of pulses and grains to ensure we are giving ourselves and our children bags of energy for their forest fun!
INGREDIENTS
2 onions
2 leeks
4 carrots
3 celery sticks
200g sweet potato
200g swede
200g butternut
1 litre vegetable stock
125g pearl barley
fresh sage
METHOD
- Preheat the oven to 180 degrees.
- Chop onions, carrot, celery, sweet potato, butternut and swede then place in a flameproof casserole with the stock and bring to the boil.
- Simmer for 3-4 minutes then add leeks, pearl barley and sage and check for seasoning.
- Transfer to the oven and cook for approximately 1 hour.
We are passionate about giving children healthy nutritious meals and snacks. But more than that, we want to steer our children away from traditional kids food such as sausage and beans or fish fingers and chips...
Our cookery classes are the perfect complement to a day spent freely playing in the forest. They are a way to be engaged, to learn, to be enthralled, to be social and to have fun!
I throw in some extra basil leaves for the grownups! It's always helpful to have recipes up your sleeve that the children love and yet are tasty for parents too :-)
We made this delicious new granola for our kids. Due to the nuts we can't serve it at Little Forest Folk but it's so gorgeous we wanted to share the recipe if you'd like to try it at home.
Another sneak peak of our Spring menu... For grown ups, I highly recommend a paprika, salt and brown sugar rub on top of pork and a bit of white wine and chicken stock underneath whilst it's roasting... yum!!