Let me explain: I eat virtually every single meal that I ever eat at home, and I make every single part of those meals. And I eat a lot!!
I might eat food that I haven’t made a MAXIMUM of twice a month; other than that, I only ever eat food that I have made myself. And I love it! I know exactly what’s going into my body, and I know that I’m going to enjoy my food, and that it’s going to nourish me in every possible way. (And actually, on the occasions that I do eat something that I haven’t made, I end up feeling like I’ve missed out, because I miss eating my own food!)
I don’t ever ‘grab a sandwich’ or open a pot of soup or any kind of packet; I eat meals I can take time over, time to make and time to eat. I make versions of past dishes, versions of elements of dishes, new dishes, experiments, I use lots of leftovers, I make make make all the time. I have a lot of food preparation happening in my kitchen constantly, for me and my boys. I routinely cook a couple of different grains at a time and have them available in the fridge; I endlessly roast vegetables to use once cooked and to create leftovers; I make sauces, dips, spice mixes, marinations, doughs, salads, chillis, curries, the list goes on…and a big part of this is because I can, I have the time, and because I want to. I spend a lot of time cleaning my kitchen too!
I also take a lot of photos of my food! Instagram is great for sharing those dishes daily, but not everyone is on Instagram and I like to share them on here too, in the hope that I may provide ideas and inspiration. Sometimes I wonder if each dish constitutes a post of their own, but then I think they’re too simple, hence why I share collections of dishes, which is what I am doing again today. And I’ve decided to call this, and future, collections ‘luscious lunches’ as these are typically my lunch dishes.
So, let me show you some recent dishes from my kitchen…there’s been a lot of Levantine and Middle Eastern flavours recently…
Chunks of carrot and sweet potato, steamed, then finished in a pan with coconut oil; with a version of chimichurri made with lots of verjus instead of vinegar, and added crushed roasted hazelnuts.
The above salad eaten with a salad of cooked carrot mashed with herbs, tabil spice mix, tahini & lemon juice.
Cauliflower roasted with olive oil & hawaayij spice mix, with freshly made homous.
And this dish at the start of this post, aubergine, tomatoes, chopped herbs, freekeh, and homous.
Lots of fresh vegetables, and goodness, and versions of versions, and LOTS of flavour! I don’t make food without flavour!!!
So that was a view of the past couple of weeks, I hope you found it interesting.
Enjoy your Friday and your weekend, and don’t forget to visit Fiesta Friday x