It’s almost time to send the kids back to school, which means for many parents and caregivers busy schedules and challenging lunchbox fixing. If you’re looking to reboot worn out and tired lunch box ideas and get creative then here are some of my simple tips. Giving kids nutritious meals can really make a big difference to their mental clarity, focus and behavior in the classroom.
Blood oranges feel like the forgotten fruit. They’re the jewels in the crown of the citrus world, so tasty, tangy, sweet and rich in Vitamin C they’re wonderful for the skin and offer up unique health benefits.
Unlike other citrus fruits, blood oranges are less acidic and contain anthocyanins, excellent anti-oxidants which are the same red flavonoid pigments that you’ll discover in the intense purpleness of blueberries. Just like a diamond is put through extreme stress to become a white sparkly gem, so too are blood oranges. Exposed to freezing nights combined with high day temperatures forces the development of their rich ruby- red colouring.
Anthocyanins are employed by the body to prevent oxidative stress from free radicals and help control and lower inflammation. Combine anthocyanins with polyphenol and high levels of vitamin C and here you have one of nature’s true superfoods. Vitamin C stimulates collagen production that’s why it’s such a great skin food and crucial for the normal development and maintenance of bones, gums, teeth and cartilage.
The most prominent variety of blood orange that you will find is the Moro, with its flavours exploding on your taste buds and it’s subtle hints of raspberry. This variety is one that is easy to peel and doesn’t have as many seeds, especially handy when a recipe calls for orange segments. In this recipe I’m bunging in the oranges whole, skin and all to make the most of its health benefits.
Sometimes baking may feel like a bit of a chore when the recipe is too complicated or has an ingredients list as long as your arm. I’m pleased to say that this cake is a cinch to make and deliciously tasting even without a drop of icing.
If you want to finish it off with a bit of topping then I suggest dolloping on some coconut cream frosting. To make the Coconut Frosting grab a bowl and whip up 1 can coconut full fat coconut milk (must be chilled overnight) ½ tsp stevia and 1 teaspoon vanilla essence. Carefully open the chilled coconut milk, spoon the coconut cream which has risen to the top leaving the water in the bottom into bowl, then beat until it starts to thicken, adding stevia (or sweetener of choice) and vanilla.
I’ve popped in some poppy seeds too as they contain plant derived chemical compounds that are known to have anti-oxidant, disease preventing and health promoting properties. They’re also vitamin B and mineral rich containing good levels of minerals such as iron, copper, calcium, potassium, manganese, zinc and magnesium.
The combination of orange and lemon rinds makes this delicious cake especially zingy.
Makes one cake
WF, DF, GF
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There’s no time like the present for a bit of self- reflection. How did last year shape up for you? Was it smooth sailing or were there things that you would have done differently given the opportunity?
Many of us start to the New Year with a resolution or two, whether it involves assessing our relationships, financial decisions, deciding to clean out your proverbial closet or vowing to never drink again after one too many cocktails!
What are some of the changes you’d like to see happen in the year ahead? I’d like to do some more travelling this year and experience life a bit more, instead of being chained to my computer and also start a restorative yoga class for people who want to do gentle yoga to help give them more energy and recover from illness.
Whatever it is you choose to do this year, if you’re ready to wipe the slate clean, start afresh and ring in the New Year with a resolve to be happier and healthier, then setting yourself a realistic resolution to make gradual changes to your eating habits and lifestyle will be a lot easier to maintain. Making small changes might not seem like much at the beginning, but soon, these small changes really do become significant larger changes that you will notice.
In a dietary sense, a few examples of small changes might include swapping your daily coffee every second day for dandelion or herbal tea, or cooking with brown rice instead of white. Or it may even be that you will become less restrictive with your current eating habits and allow yourself the occasional treat without feeling guilty.
You might start becoming a bit more interested in inspecting the back of labels on your groceries and finding out what ingredients are used, or deciding to pack healthy lunches for work instead of purchasing them.
It’s good to them see how you feel after making small changes and check in with yourself. Do you have more energy? Do you feel happier? Is your digestive system working more efficiently? By making these small changes, and listening to our bodies, we really can achieve good health.
The recipe I’m going to share with you today is all about alternatives and it’s from my new cookbook Eat Yourself Beautiful.
Buckwheat pasta with flaked trout, is a recipe which is a healthy substitute for a number of ingredients, swapping out traditional, white pasta and add it nutrient rich eggs. Buckwheat, despite the confusing name, is not a grain, but in fact a seed that is related to the rhubarb family. It boasts many health properties, which you can read about in a previous post here, and enjoy another recipe buckwheat risotto with spinach and mushroom.
Buckwheat pasta gives the dish a beautiful earthiness, complementing the trout fillet exceptionally well. Adding crumbled Goat’s cheese, gives a luxurious creamy taste and is freshened up with zesty lemon and chopped chives.
A simple dish, wonderful for a hearty dinner or filling lunch and perfect for a healthy lunchbox to keep those resolutions in check.
Recipe: Buckwheat Pasta with Flaked Trout
Serves 2
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You can read more recipes or buy my recipe books here.
Happy Cooking 
Lee xo