Originally published on Golden The Label.

A few weeks ago Hubby and I were struck down by a nasty parasite and on the first week of our holidays too! It was seriously shitty; all puns intended. After a few short stints in hospital to get fluids and days without eating; we slowly started to gain our strength and appetite back.

I always have a nostalgic memory of eating chicken noodle soup when illness strikes and I love the idea that one day when my two babes look back on their childhood, chicken soup will fill them with that sense of nostalgia as well.

It’s a very simple soup, but I included lots of herbs and spices that are healing and anti-inflammatory; to be gentle and healing on our gut and oh so yummy. The tribe loved the soup and it was pretty much all we slurped on for a few days.

Ingredients 

• Olive oil
• 4 carrots
• 6 sticks celery
• 2 zucchinis
• 6 organic chicken thighs ** or whole chicken
• 2L – 3L Vegetable stock paste and water (or stock)
• Turmeric powder
• Ginger powder
• Cumin seeds powder
• Fresh herbs (basil, parsley, rosemary & sage)
• Soba Buckwheat Noodles

**If you can get thighs with bones it is even more delicious and nutritious!

I have trouble digesting onion and garlic, however if these agree with you, feel free to add them in.

Method

Dice the vegetables into small cubes and place in pot and drizzle over some olive oil. Cook vegetables for 5-10minutes, until they are soft and caramelised.

Sprinkle in the turmeric, ginger, cumin powders and cook out the spices for a few minutes. Then throw in the fresh herbs followed by the chicken breasts; making sure to evenly brown all the chicken.

Cover the chicken with the stock paste and water (or stock/powder/cubes) and bring to the boil. Reduce and simmer for 2 – 3 hours. Less if you are hungry or more if you have the time.

Before serving add in some more fresh basil leaves and then the soba noodles. Bring back up to boil for 4 minutes.

Serve with sourdough or bread of choice. Enjoy.

This post was originally published on The Merge Journal. 

Breathe.

It takes a seriously Miyagi (karate kid reference for those confused) controlled level of patience to cook with a toddler. But once you get past the fact that there will be mess and it might not be perfect, it’s an amazing way to involve your little one in the kitchen. Cooking with your little ones teaches them responsibility and gives them ownership over their food. I find that if my babe has helped prepare the meal he is more likely to eat it. Plus the look of joy on his face when he is cooking is priceless!

This recipe is inspired by Lola Berry’s ‘Apple-Cinnamon Cookies’, however we never have the correct ingredients in our pantry so it is always improvised. Every single time I use different ingredients and magically it works every time! As a general rule it is 1 Cup of Oats + 1 Banana + Anything else you have in your cupboard. The best news is this recipe is dairy and egg free so both my children can enjoy! It is perfect for the whole family; the hungry toddler, the ‘I forgot to eat breakfast’ busy mama & the baby led weaning 10 month old.

Today’s Ingredients Include:

• 1 cup of Oats (substitute with Quinoa flakes if gluten allergy).
• 1 Banana
• Half punnet – 1 punnet of fresh Blueberries
• 60grams Almonds (you can honestly use any nuts you like or substitute for seeds if nut allergy). I usually turn whole almonds into an ‘almond flour’ in my thermomix; however you can use a blender or do it the old fashion way with a mortar and pestle. Or alternatively you can just use ready made almond flour.
• 1/4 cup Goji Berries
• 1 teaspoon of Vanilla Paste
• 3 tablespoons of Coconut Oil

Method a la Blender / Food Processor / Rocket Ship aka Thermomix

Preheat the oven to 180 Degrees and line a tray with baking paper.

Place almonds (or whatever nuts/seeds you choose) in bowl and whiz until the consistency of flour.  Combine the oats, banana, blueberries, goji berries, vanilla and coconut oil with the almonds and blitz until the mixture turns into a gooey dough.

Depending on the strength of your blender you might need to add the ingredients a little bit at a time. Using a soup spoon shape mixture into balls and place on lined baking tray. Flatten the cookie with the back of a fork.

Resist the temptation to eat the cookies now, although the *’roar cookie’ is delicious, they are even better once cooked!

Reduce the oven temperature to 160 degrees and bake for 20 – 25 minutes, or until golden brown. Leave to cool for a few minutes on the baking tray and then move to a rack to cool. It may be tempting to eat these cookies straight away, but please remember to check the temperature before serving to your children.

Once completely cooled enjoy your Anything Goes Oats + Banana Cookies with your tribe.

* Whilst cooking Oliver kept eating the mixture. I said to him don’t eat all the raw mixture or there will be none left to make cookies. He responded with a loud ROAR and then promptly continued to eat the cookie dough. Got to love the innocence of a toddler.

Disclaimer: As always, consult your health physician before starting yourself or your child on any new diet.

This post was originally published on The Merge Journal.