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Healthy Family Meals

Broccoli Soup

Enjoy this warm vegetarian winter broccoli soup with your family.

Ingredients

400g Broccoli, Trimmed and Chopped
1 Celery Stalks
1 Onion, Diced
2 Garlic Clove, Minced
1 Teaspoon of Parsley
1 Litre of Vegetable Stock
1 Tablespoon of Olive Oil
Sea Salt and Black Pepper

Directions

In a large pan, heat the olive oil and add the minced garlic and diced onion.

Cook until softened for about 3-4 minutes.

Add the broccoli, celery and stock. Bring to a boil.

Cover and reduce to low heat to simmer for 20 minutes until vegetables are tender and cooked.

Add in the parsley and then blend the mixture until smooth.

Put the soup back on the stove to re-heat and add salt and pepper for seasoning.

Serve in bowls with toasted french bread.

Kale, Quinoa and Broad Bean Salad

Try this for a twist to a healthy lettuce salad.

Ingredients

1/2 Cup Cooked Quinoa
1 Bunch of Kale, De-stemmed and Chopped
1/4 Cup White Currents
1/2 Cup Shelled Broad Beans
1/4 Cup Sundried Tomatoes
1/4 Cup Chopped Kalamata Olives

Directions

To cook the quinoa, place 1/4 cup of uncooked quinoa with 1/2 cup water in a small saucepan.

Bring to a boil and then simmer for 15 minutes.

Rest for 5 minutes, and enjoy!

Monica’s Sweetcorn Fritters with Avocado Salsa

One of my favourite summer recipes is Sweetcorn Fritters with Avocado Salsa.

To whip up these amazingly yummy and easy fritters, you will need:

Ingredients

1 Cup Plain Flour
1/4 Teaspoon Himalayan Sea Salt
2 Eggs
2 Cups Fresh Corn Kernels
1/4 Cup Grated Carrot
1 Teaspoon Baking Powder
1 Tablespoon Coconut Sugar
1/2 Cup Milk
1/4 Cup Zucchini
Olive Oil
Tomato
Avocado
Lime juice

Directions

Sift flour, baking powder and salt in a large bowl. Stir in sugar and make a well in the centre.

In a separate bowl, combine eggs and milk. Gradually add this mixture to the dry ingredients and whisk into a smooth batter.

Place vegetables in a separate mixing bowl and then add just enough batter to bind them together.

Heat olive oil in a pan on medium heat and then drop in 1-2 tablespoons of batter per fritter.

Cook for 2 minutes on each side until each fritter is golden.

To serve, combine tomato, avocado and a squirt of fresh lemon juice in a bowl.

To add a bit of protein to the fritters, try adding tuna to the vegetable mixture. And for more flavour to the avocado salsa, add coriander, olive oil and Himalayan sea salt.

Monica’s Chicken Noodle Soup

This is one of my favourite soup recipes for winter!

Serving size 6

Soup Ingredients

2 Celery Stalks
1 Carrot
Fettuccine
Parsley
Sea Salt and Black Pepper

Stock Ingredients

1.5kg Whole Chicken
1 Brown Onion
2 Garlic Cloves
2 Celery Stalks
1 Carrot
1 Corn on the Cob
4 Bay Leaves
1 Teaspoon Black Peppercorn
2.5 Litres of Water

Directions

To make the chicken stock, put the chicken, onion, garlic, celery stalks, carrots, corn on the cob, bay leaves, peppercorn and water in a large pan over high heat. Bring to a boil, cover and reduce the heat to low. Cook for approximately 1 hour until the chicken is thoroughly cooked.

Use a spoon to occasionally skim the foam from the surface, and then remove the chicken from the stock once cooked.

Remove the skin from the chicken and discard. Then shred the chicken from the bones and set aside.

Strain the stock and discard all of the vegetables except for the corn on the cob. Shave the corn kernels off and add the kernels to the stock. Throw out the cob.

Return the stock to the large pan and add chopped celery and carrot, fettuccine, shredded chicken, salt and pepper. Cook over high heat for 10-15 minutes until the vegetables are tender.

whole kids chicken noodle soup

Top with parsley and serve with a side of Whole Kids Organic Grissini.

Zucchini and Dill Fritters

The key to a good zucchini fritter is being able to reduce the amount of water in the zucchini as much as possible. The smaller zucchini are also much sweeter.

This is a gluten free recipe.

Ingredients

2 Small Zucchinis, Grated (2 Cups)
1 Carrot, Grated
1 Clove Garlic, Finely Chopped
1/2 Cup Quinoa Flour
2 Tablespoons Dill, Chopped
1/4 Teaspoons Ground Cumin
2 Eggs, Well Beaten
Salt and Pepper

Directions

Grate the zucchini and sprinkle through a little salt. Place the zucchini into a colander and drain for 20 minutes.

Place the zucchini into a tough handy towel, bring up the corners to seal and squeeze out as much of the liquid as possible. This takes a very strong handy towel so start with a small amount of zucchini first, in case you lose it.

Mix the zucchini with the carrot, garlic, flour, dill, cumin and eggs. Season with salt and pepper and stir to combine.

Heat oil in a frying pan over medium heat, drop 2 teaspoons of batter into the oil and flatten slightly to make a round shape.

Cook for two minutes on either side or until golden brown. Drain on a paper towel and serve piping hot with a sprinkling of dill and a squeeze of lemon.

Coconut Porridge with Stewed Apples

Check out this Coconut Porridge with Stewed Apples recipe for a super easy breakfast for both your family and little ones.

Serving Size: 1

This is a dairy free and gluten free recipe.

If you are doubling or tripling the recipe, try adding different types of apples to mix it up.

Ingredients

1/2 Cup Rolled Oats
1/2 Cup Coconut Milk
1/2 Cup Water
1/4 Teaspoon Salt
1 Apple – Cubed
1 Teaspoon Cinnamon
1 Teaspoon Unrefined Sugar or Brown Sugar
2 Teaspoon Coconut oil

Directions

Add the rolled oats, coconut milk, water and salt to a saucepan and slowly heat, stirring often until thick and creamy.

Meanwhile add the cubed apple, cinnamon, sugar and oil to another saucepan over a medium heat and stew until soft (approximately 5 minutes).

Pour the porridge into a bowl, top with the apples and enjoy!

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