With each breathe of fresh salty air that we all breathed in the more our long and exhausting Saturday washed away and our beautiful alert and happy child returned to us. She climbed rocks, splashed in rock pools and played hide and seek in the caves. The sun beamed down on us but the winter air was chilly, it was exactly the recharge we needed.
Our little lady fell asleep in the car on the way home and hubby and I kept driving, savouring the hour of quiet time where we could have an uninterrupted conversation... which of course was all about how wonderful our baby girl is. Isn't it funny how we do that? Wish for some child free time, and then miss the heck out of them when you get it?
When we returned home, hubs kept our little lady outside for the remainder of the afternoon. Drawing with chalk on the front path, jumping on the trampoline and riding her scooter down the driveway whilst I cooked dinner. Outdoor play certainly works up a healthy appetite.
I really wanted to refuel my baby with lots of nutritious veggies tonight, so I created a delicious hearty cottage pot pie. I served it to my little lady in an individual pie ramekin, sometimes its all about the way we present food to our children which determines whether it gets eaten or not. My baby loves to feel like a "Big Girl" at the moment, so serving her own individual pie in a ceramic dish instead of plating some up in one of her plastic bowls certainly did the trick in making her feel like a big girl. She absolutely loved this meal. With every mouthful that she took, I felt like she was being healed from the inside out.. never underestimate the power of good wholesome food.
Ingredients:
500 grams Organic Grass Fed Beef mince
500 grams Organic Freerange Pork mince
1 x onion (diced)
2 tablespoons Ghee (frying)
2 x garlic cloves (diced)
1 Carrot (shredded)
1 Zucchini (shredded)
1 Eggplant (diced)
1 Celery stalk (diced)
3 large button mushrooms (diced)
2 large tablespoons Garlic & Herb seasoning (I use Flavorgod additive free seasoning)
2 teaspoon mixed dried herbs (Marjoram, Sage and Thyme)
2 teaspoon Himalayan Salt (or season to taste)
1/4 teaspoon ground black pepper
2 cups Bone Broth
1 tsp Tapioca flour (whisked into 1/2 cup boiling water)
2 tablespoons Chia Seeds
1.5 tablespoons Organic Tomato Paste
1 Full head of Cauliflower
Method:
1.Using a deep iron cast pot melt the Ghee over Medium to high heat, add in onions and sauté until translucent. In a separate pot of boiling water, boil Cauliflower until soft drain and set aside the cauliflower.
2. Add Garlic and sauté until just softened but not starting to burn, add in Beef and Pork mince and continually fold over until browned.
3. Once the mince is completely browned off add in the Carrot, Zucchini, Eggplant, mushrooms and Celery and stir through well.
4. Add seasoning, mixed herbs and salt and pepper. Continue to fold through and stir well.
5. Add Bone Broth over high heat until it starts to bubble. Reduce heat and add in the water with Tapioca Flour. Add Chia seeds and stir through until the liquid starts to thicken and reduce.
6, Once the Broth has thickened, stir through the Tomato paste. This will allow the broth to thicken further. Keep stirring so that it does not stick and burn the bottom of the pot.
7. Process the Cauliflower in a food processor for a smooth purée or mash, season to taste and grate in a little nutmeg.
8. Separate your pie filling into individual ramekins or save yourself the extra clean up and use the iron cast pot that its currently in. Top your pies/pie with the cauliflower puree and bake in the oven for 10 - 15 minutes. I also grated a little Organic Bio-dynamic Cheddar on ours and let it melt under the grill and bubble. (this is optional, you could also add some nutritional yeast for a dairy free option)
This really was such a comforting, delicious and hearty winter meal. I can't wait to make it again!
Love & Gratitude
x
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