Wow.. how is it October already? Apparently 71 ish days until Christmas I’m definitely not counting. I love autumn although it’s abrupt arrival left me weary for a few days. Was anyone else wearing flip flops one day, then massive woolly jumpers the next? The moon caused big changes also. No surprises considering the body is made of up to 64% water. I think the fact that my eldest son started secondary school, and my little girl started nursery for the first time didn’t help with the whirlwind of emotions I’ve been going through. Being a mum is bloody hard, stick that as a warning on bottles of wine…
Look at that little face⬆ and I challenge anyone not to feel immediately better!
I bloody love autumn. I think the UK really shines in autumn. So much seasonal food to pick from…..
artichoke, beetroot, broccoli, butternut squash, carrots, celeriac, celery, chillies, courgettes, cucumber, fennel, garlic, horseradish, kale, kohlrabi, leeks, lettuce & salad leaves, marrow, onions, parsnips, peppers, potatoes, pumpkin, radishes, rocket, runner beans, shallots, swede, sweetcorn, tomatoes, truffles (black), truffles (white), turnips, watercress, wild mushrooms
apples, bilberries, blackberries, damsons, elderberries, figs, grapes, medlar, nectarines, pears, plums, quince, raspberries, redcurrants
chestnuts, chives, cob nuts, coriander, hazelnuts, oregano, parsley (curly), parsley (flat-leafed), rosemary, sage, sorrel, thyme, walnuts
So get out and try some amazing food that is designed perfectly for your bodies needs right now!
Our space hopper tomato. What kid doesn’t want to eat that!
I feel that today is a turning point and that there is a new wind beneath my sails. A new drive. Life is about balance right… (My most used word at the moment).
With that, here is a mighty heart hugging, tummy filling risotto recipe for you.
Mushroom and kale risotto.
750g of mixed mushrooms ( I used chestnut, button and oyster) organic all the way, as mushrooms really absorb and concentrate what they grow in, nice or not!
1 tsp of coconut oil
1 red onion diced
3 garlic cloves chopped or minced
1 tbsp of bouillon stock (mushroom stock cubes are amazing if you have any)
Salt & pepper
300g risotto rice
3 large kale leaves (hardstem removed, then finely chopped)
Oatly cream substitute 125ml (half a carton)
A kettle full of freshly boiled water
A touch of patience ❤
In a large non stick frying pan add the coconut oil, onions and mushrooms. To start with I blast this on a high heat to get the flavours going. You need to stir continuously throughout this recipe. When the mushrooms start to stick and the oil has been absorbed, add enough water to cover all the mushrooms (roughly half a kettle full). Now turn the heat down to medium-hot. You want it bubbling but not spitting! ! Yowch…
Once the water has turned a muddy sort of colour your ready to add your stock. Mix this in well. Now add the garlic and risotto rice.
Stir, stir, and then stir some more. After about 10 minutes or as soon as the sauce has nearly gone, add some more hot water, around a third of a cup each time. Next add the kale.
This whole recipe will take about 20-25 minutes. Try the rice when you think it looks like it’s nearly done. You want a little bite, a slightly chalky centre. Once at that stage add the Oatly. Stir again. Season with loads of pepper and a little salt.
You’re now ready to serve and enjoy. Perfect with a side salad or extra veggies.
This recipe is a great starting recipe for risotto and lends itself perfectly to other veggies. Try little squares of butter nut squash, then sprinkle with sunflower seeds. Or cashews with spinach and broccoli (cook the broccoli separately).
This risotto screams autumn to me. It’s truly filling and full of many health benefits. Mushrooms (fungi) are one of the closest related plants to us and share the same bacteria and viruses, meaning their strong antibiotic properties are really effective for humans. So great when you are run down.
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