Just Humans Being...

We like to keep our meals simple, preferably in one pot and do eat lots of stews, chilis and curries. We also never throw food away and any leftovers will get added to the next day's meal and so on... All our meals start life as a pan of freshly chopped veg. So far we have: 3 onions, 4 cloves of garlic, 1 sweet potato, 2 medium tomatoes, 1 large red pepper and 1 courgette with a good sprinkle of dried basil, oregano and smoked paprika. This is a tub of leftover stew from the weekend. If you follow us on Instagram @thesmithsontour you will see a post from Saturday regarding the ingredients, some of which is from the garden. The leftovers whizzed up and added to the mix as a thick stock. We also added a little water and stir-fried/simmered for around 20 minutes. Next up mushrooms. Sliced and chucked in for a further 5 minutes of simmering. Then added chopped kale from the garden... and lastly - we added beans (today we used Suma's tinned black beans) and juice of half a lemon. Co...

  After years of making big pans of porridge every morning we have discovered a new and improved way to eat our daily portion of oats. Ingredients 50g Oats (we use Mornflake Organic Oats) ½ tsp each of dried Turmeric, Cinnamon, Ginger and Rosehips 1 tbsp raisins or sultanas 1 tbsp ground seed mix - Flax (linseeds), Hemp and Pumpkin 1 tsp Blackstrap Molasses 1 heaped tsp peanut butter (Essential is our favourite) ½ chopped apple 1 tbsp berries (if in season) 1 small or ½ large chopped banana Boiling Water Plant Milk Sprinkle of Terra Nova Living Wellbeing Powder   Method Put all the dry ingredients into a breakfast bowl and mix well. Add Molasses, peanut butter and the chopped apple. Pour the boiling water over the mixture – we fill our bowls and leave for 5 mins. Mix well again. Top with the banana, berries, powder and milk.   Hope you enjoy it!   Love Kay and Sime xx

Day 13 World Vegan Month. Tonight's dinner has a spicy and nutritious kick. All organic, our chilli contains: onions, garlic, fresh ginger, butternut squash, red pepper, mushrooms, finely chopped tofu, brown lentils, red kidney beans and haricot beans.  Fried up in red wine, turmeric, cumin, chilli flakes and smoked paprika. We also added yesterday's leftover potato wedges, which we chopped into bite size pieces, some French passata and the juice of one lemon. Served with brown rice cooked in turmeric, as well as crispy kale and sesame seeds fried in soy sauce and black pepper. This meal contains lots of plant protein, calcium, iron and various B vitamins, as well as numerous other minerals and vitamins. It's also oil free, easy to make and absolutely delicious! Here's another version of  Our Chilli Recipe if you are interested - this previous post also features our cornbread recipe. Enjoy!!! Love Kay and Sime xx

As a lot of people know, we love our porridge and eat it every day. We are often asked for the recipe and have probably shared it on here many times, but as we do constantly seem to tweak the ingredients - we thought we would share it again, so here is our current recipe.  We use all organic ingredients too! 💚 Porridge  Recipe Serves 2 Place all the ingredients in a large saucepan. 100g/4oz oats   1 teaspoon ground rosehips 1 teaspoon ground turmeric 1 teaspoon ground dried seaweed (we use kelp) 2 heaped  tablespoon s of a ground   seed mix (we usually grind  1 tbsp linseeds and 1 tsp each hemp,  chia and pumpkin) 1 tablespoon dried fruit 2 tablespoons fresh berries (we use blueberries, blackberries  or blackcurrants)  1 or 2  chopped apples (with skin left on) 2 chopped bananas Approx  1 litre cold water 1 heaped tsp  blackstrap molasses  (add to the porridge before serving) ...

After many years of bread making, I have finally learned (thanks to Sara at Cotna Eco Retreat ) how to make sourdough this year - using a wonderful old starter made from organic rye flour and pure spring water. As usual, I've tweaked the original bread recipe just because I like to make things simple and we both prefer denser breads.  ♥ Scroll down for the recipe ♥ Feeding the starter. I keep the starter in the fridge until ready to use, then add organic rye flour and warm water. This is how it looks when mixed in... And this is after around 8 hours. The starter gets added to the other bread ingredients and forms the dough.  I use Shipton Mill organic flours and mix it up for variety. Our favourites are stoneground wholemeal, extra coarse wholemeal, wholemeal spelt, light malthouse and dark rye. This is how it looks after being left usually overnight. I line the banneton (proofing basket) I like to use polenta and sesame seeds,...