Mango, Strawberry, Banana Smoothie

Do try this for breakfast, or for a pick-me-up during the day when the energy levels start to flag.  If you're making it for children there's a host of goodies you can slip in and they won't have the slightest idea. In principal I'm not a believer in hiding "good" foods in children's meals, however when it comes to smoothies I just can't resist.  They're the perfect foil for psyllium husks (great fiber) flaxseed or cod liver oil and if you're feeling really brave a "greens" powder.  How about you - are you above slipping the odd goody into your little ones drink?

Smoothies are a bit like soup, all you really need is a blueprint. I happened to have some fresh mango in the fridge and some frozen strawberries and bananas but you could just as easily use any other berry or fruit.  I do find however, that a frozen banana adds "stability" to a smoothie, it's always a good idea to have a bunch peeled and sitting in the freezer.

Avocado Toast with Harissa Paste for Breakfast, Lunch or Supper - or anytime!

I was in Barnes and Noble yesterday picking up books for the girls latest school project when I found I had quite naturally gravitated to the cookbook section.  My two addictions in life are cookbooks and coffee.  I simply can't manage without either. I tried once and became extremely grumpy. Anyway, I found a recipe in Daphne Oz's new book "Relish" (which is lovely) for toast with avocado and harissa paste.  As you might recall I ADORE harissa, a very spicy spice but I've never found it in a paste.  I shot off to the supermarket and scoured the shelves and there, to my delight, was harissa PASTE.  It looks like this:



I couldn't quite remember what the recipe called for exactly (I haven't actually bought the book yet but I expect I will succumb very soon) but thought I couldn't go too far wrong as there were only about 4 ingredients.  I LOVED it and could happily eat it for breakfast, lunch and supper - and anytime in between. If for some reason spice is not your thing - this isn't for you.  If you like a little spice go and track down some harissa paste and make toast!

Lemon Chicken with Sage from the Garden and an Unconventional Cooking Method

A perfectly cooked chicken - despite its cooking time!

Sage is one of my very favorite herbs with it's velvety leaves and pungent smell.  I love to eat it but also to pick bunches of it and have them in the kitchen.

The unconventional cooking method was temperature and time.  I had timed the roast to be perfectly cooked by the time I had dropped off and picked up various children in various places at various times.  I left one at home to make sure nothing caught fire. Then of course everyone's times changed, frantic calls were made to turn down the oven, turn up the oven, turn off the oven, turn on the oven.  When I returned home 2 hours later the chicken was NOT cooked through!!! It was turned up one last time for one last blast and came out beautifully.  The meat fell off the bone.

Sizzling Trout for Mother's Day!

Each year my husband hot foots it to New Hampshire and spends the weekend fishing. This year it just happened to fall on Mother's Day weekend.  I was doubtful if raw fish constituted a suitable Mother's Day present and expressed these doubts clearly before he left.  However, on his return I was presented with a cooler full of the most beautiful rainbow trout, gutted and cleaned and ready for the saute pan.  Slightly grudgingly I tossed these little fishes in a breaded mixture and browned them in the pan.  My reservations about such a gift melted along with the delectable morsels of fish in my mouth. I still wouldn't say no to some chocolates.  What was your best ever Mother's Day gift?

Gwyneth Paltrow's Roasted Cauliflower and Chickpeas

As Gwyneth has just been voted the world's most beautiful woman I thought it only sensible to see what she eats.  On the whole she eats REALLY well.  Not surprisingly no deep fried snicker bars or anything of that nature.  Her new book "It's All Good" is - on the whole - all good.  Gwyneth knows what to do with a cauliflower. I have a weakness for cauliflower, that poor misunderstood and over boiled vegetable.  When roasted it's divine, sweet and flavorful, add some roasted chickpeas, a tangy finger licking good dressing and fresh parsley and you've got a treat.  I had this for lunch today, I'm having the leftovers for dinner. Great recipe Gwyneth!