HEALTHY HALLOWEEN PLATTER AND OCTOBER WELLNESS BY KATE DEVINE

HEALTHY HALLOWEEN PLATTER AND OCTOBER WELLNESS BY KATE DEVINE

HEALTHY HALLOWEEN PLATTER AND OCTOBER WELLNESS BY KATE DEVINE

Healthy Halloween platter and October Wellness 

October, the month of spookiness and seasonal changes.

I can’t tell you how many time I’ve discussed the weather with clients over the past month. A strange sentence to begin with, I know, but bear with…

There’s been a definite shift in temperature and autumnal days are getting more and more. Thankfully, these include crisp, sunny days but so far, there’s been more rainy and dull days. This is the reason why I wanted to quickly discuss something that has been cropping up a lot in my clinic recently…Seasonal Affective Disorder or SAD.

SAD is a hormonal imbalance between melatonin and serotonin; due to the reduced amount of time we spend outside during the colder months. It affects approximately 2 million people just in the UK alone and is predominantly more common in women than men.

As the days begin dark and draw to a close earlier and earlier, you may find yourself feeling a bit ‘meh’ more than usual. Here’s the sciencey bit – a small gland in the brain called the pineal gland, produces more of the hormone melatonin during the winter months, which regulates glandular function and makes us feel more sleepy. Serotonin, Melatonin’s counterpart, is known as the ‘happy hormone’ and is secreted during daylight exposure. Therefore, the less daylight, the less serotonin and the more out of balance the two become.

Symptoms may include:

  • Low mood
  • Appetite increase/food cravings – when there is insufficient daylight available, the body will try and boost its serotonin levels by craving sugary, starchy carbohydrates and fatty foods
  • Low energy
  • Irritability
  • Difficulty concentrating
  • Low libido
  • Depression
  • PMS-type symptoms
  • Increased desire to sleep – sleepy during the day but unable to sleep at night
  • Increased feeling of ‘feeling useless’

I always recommend to my clients to try to get outside as much as possible; for a walk/exercise, enjoy your down time by sitting reading a book outside/drinking a mug of something warm, gardening, walking your dog/cat (that’s a thing, right?). It doesn’t have to be anything too overwhelming, but getting that exposure to natural daylight will help to keep a balance between the sleepy and happy hormones!

Light therapy is another good way of balancing those hormones for those times when you can’t get outside. A light therapy box or lamp mimics outdoor light. It is composed of fluorescent lights on a metal reflective base with a plastic screen on top to diffuse the light and filter out harmful UV rays. All you have to do is sit in front of it, close enough so that your eyes and skin can absorb the light (follow the manufacturers instructions as they all differ slightly). The machine gives off a bright light that simulates outdoor sunshine, therefore boosting serotonin, melatonin and vitamin D, as well as other beneficial effects. You can find them at www.lumie.com or Amazon but make sure it has no less than 10,000 lux.

Supplementation of Vitamin D (especially D3) is a must as well, for the same reason as above – lack of sunlight exposure on the skin. Vitamin D is responsible for the absorption of calcium and phosphorus; both are critical for building bone and maintaining teeth and muscle health. It can also help reduce cancer cell growth, help control infections and reduce inflammation. It is naturally present in only a few foods like the flesh of fatty fish and in smaller amounts in egg yolk and beef liver; but added to some foods like fortified cereals, orange juice, dairy & non-dairy milks.

I would recommend to supplement during the months of October to March as these are the months we are likely to spend less time outdoors. The Recommended Dietary Allowance (RDA) for vitamin D supplementation for adults is between 800IU-1000IU per day and babies and children between 400IU-600IU per day, with the Tolerable Upper Intake Level (UL) for adults and children age 9 and over is 4000IU per day.

Avoiding/reducing intake of certain foods and drinks can help alleviate SAD symptoms, such as:

  • Caffeine – coffee, black tea, fizzy drinks/energy drinks
  • Sugary and starchy carbohydrates – chocolate/sweets/processed foods
  • Alcohol – it lowers brain levels of serotonin (happy hormone) so reduce and limit

Friendly foods to incorporate into your daily diet to help alleviate SAD symptoms would be:

  • Serotonin-boosting foods – poultry (chicken/turkey,) cottage cheese, eggs, spinach, soy, bananas
  • Omega 3 brain-boosting foods – oily fish (salmon/sardines), nuts, seeds, avocado
  • Fibre-rich foods – beans (canellini/kidney), lentils, broccoli, sweet potatoes, bright colour fruits and vegetables
  • B Vitamin foods – liver, poultry, seafood, dairy products (milk, cheese), leafy greens, eggs, legumes (beans/peas/lentils/chickpeas)

Oh a slightly brighter note (kind of), it’s Halloween month! I’m already stocking up on decorations and costumes for the younger boys (the oldest is too cool for school these days and would definitely not wear a halloween costume) and thinking about what food to prepare, of course!  

I’ve been working on some healthy, scary, fun ideas and the winner, with my kids, was a Halloween sharing platter. It’s basically lots of snacks all placed creatively on a platter and decorated for the occasion. Here’s a few ideas, should you wish to create your own!

Things you’ll need:

  • Halloween cookie cutters – I got mine from Amazon or I have noticed them in the baking isles at supermarkets at the moment
  • Edible eyes – as above
  • White cooking chocolate
  • Small marshmallows like what you’d have in hot chocolate
  • Drinking straws – two sizes
  • The rest of the things are basic cupboard/fridge staples
  • Pesky Pumpkins – made from whole, peeled tangerine with a small piece of celery for the stem
  • Strawberry Yummy Mummies – whole strawberries including stem, with melted white chocolate drizzled using a fork to create the bandages and an edible eye in the centre – keep in the fridge until ready to use
  • Monstrous Mouths – using an apple, cut into four equal quarters, remove the core and slice evenly to create ‘lips’, spread with soft nut butter on one side of each slice and put in pairs to use as top and bottom lips. Add small white marshmallows to one piece using the nut butter to stick to and place the other on top. Put out last as they tend to brown quickly
  • Boo Bananas – use 2 bananas, cut in half and slice down the centre to make 4 banana ghosts. Using a knife, cut out small triangle shape around the straight edge to make the bottom of the ghost. Add two chocolate chips for eyes on each piece. Put out last as they tend to brown quickly
  • Creaking Coffin Pittas – using the coffin cutter, cut out as many coffin shapes as required and lightly toast – I paired with hummus/guacamole to dip and placed the edible eye on top
  • Creepy Cucumber Skulls – cut the cucumber into discs, using the bigger of the straws poke out the eye holes and use the smaller for the nostril holes. Using a knife, cut a small semi circle from the sides on the nostrils to the chin to create a skull shape
  • Crustless Spooky Sandwiches – Make a sandwich with a filling of your choice, cut out different shapes using the cookie cutters to make different Halloween themed creations
  • Boiled Bat Cheese – Using the bat cutter, press into hard cheese slices
  • Edible Evil Eggs – Hard boil as many eggs as necessary, wait to cool and remove the shell. Cut in half, lengthways and use black olives, sliced into small triangular pieces as the eyes.

I hope you have fun creating Halloween goodies with your families and don’t forget to tag @the.devine.life and @broodmagazine if you post any pics on social media. We love seeing all your creations!

Happy Halloween!!

      Halloween Foods by Kate Devine
      Kate Devine's Kids tucking into a healthy halloween platter
      written BY KATE DEVINE

       KEEP UP TO DATE WITH BROOD:

      * indicates required
      Please select all the ways you would like to hear from Brood Magazine:
      You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website.
      We use Mailchimp as our marketing platform. By clicking below to subscribe, you acknowledge that your information will be transferred to Mailchimp for processing. Learn more about Mailchimp's privacy practices here.

      Related Articles

      REMIND YOURSELF WHAT MATTERS BY ASHLEIGH GUTHRIE

      REMIND YOURSELF WHAT MATTERS BY ASHLEIGH GUTHRIE

      © BROOD MAGAZINE

      Remind Yourself of What Matters

       As I sit here and breathe deeply, sipping my tea, eating a morning pastry, I am reminded of the importance of taking time to pause.

      Questions swirling through my mind, “Who are you beneath the fast paced ‘doingness’ of life?” Chopping and changing, constantly moving.

      Oceanic waves of emotions rise to the surface before crashing to the shores of my active mind. I ask myself “what would happen if you just stopped for a moment, closed your eyes and took a long deep breath?”

      “What would happen If you slowed down long enough to FEEL what was bubbling beneath the surface, to be with the swirling sensations lingering in the pit of my stomach.”

      Who are you beneath the surface level responses to “How are you?”

      If lock down taught us anything it is that we as human ‘beings’ are not meant to be living life at a million miles an hour. Savour every moment, take time to rest and recalibrate, allow yourself the space to regularly reflect in order to see how far you’ve come.

      Remember to celebrate the beauty of who you are, in both the shadow and the light.

      Release Rituals

      To honour the change in season, we can begin by exploring if there is anything in your life that you feel it is time for you to let go of and forgive or if there is anyone you wish to apologize to. You can ritualise this by lighting a candle and incense.

      A great practice to accompany this is the ritual of Ho’oponopono, a traditional Hawaiian practice of reconciliation and forgiveness. You can listen to a version of this practice on one of my playlists here.

      Taking time to pause and go within can help you to remember that you have the power to bring awareness to all that has been holding you back. Walks in nature could be ideal at this time for helping you to become grounded in your body as you connect with where you are storing dense energy, people or situations that are ready to be released.

       Self-Care

      We are continuously reminded that our world is facing many challenges and that caring for ourselves is more important than ever. You can bring awareness to this by making time to be intentional in your self-care routine daily. 

      My invitation is to take a moment before you start your day to look in the mirror and ask yourself, what you need in order to cultivate peace from within your own mental health.

      When I wake up, I like to ask myself these 3 questions.

      “How am I feeling today?”

      “What do I need today?”

      “How can I best show up in the world today?”

      When we practice genuine self-care, we get the opportunity to understand ourselves better, recharge our batteries before they’re empty, and maintain the ability to make a difference for our loved ones and communities.

      “It’s okay to take time for yourself. We give so much of ourselves to others, and we need to be fuelled both physically and mentally. If we are in balance, it helps us in all our interactions.”
      — Faith Hill

      An Act of Love

      Take time this month to express love in all its beautiful ways throughout all your relations. Love is the most powerful force we can experience as humans. It helps us to call upon strength to transmute all suffering on earth. I recommend taking time to pause and tune in to the love you cherish in your life and offer gratitude. Write out a list of all the people you love, how they have impacted you, and how you have felt loved throughout your life so far.

      Wishing you a magical October!

      Want to get in touch with Ashleigh? She is available weekdays at courage.freedom.joy@gmail.com or chat with her directly on Instagram @ashleighguthrie01

      Ashleigh Guthrie is a spiritual mentor, women’s circle facilitator, sound healer and trauma informed child hypnotherapist – trained by teachers from different traditions all over the world. Ashleigh is BROOD Magazine’s bonus mum and earth angel. 

      Written by

       KEEP UP TO DATE WITH BROOD:

      * indicates required
      Please select all the ways you would like to hear from Brood Magazine:
      You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website.
      We use Mailchimp as our marketing platform. By clicking below to subscribe, you acknowledge that your information will be transferred to Mailchimp for processing. Learn more about Mailchimp's privacy practices here.

      Related Articles

      AUNTIE CATH’S SWEET POTATO SHEPHERD’S PIE

      AUNTIE CATH’S SWEET POTATO SHEPHERD’S PIE

      SWEET POTATO SHEPHERD’S PIE

      Our #HenchShepherdsPie

      1 ½ lbs minced beef
      1-2 tablespoons butter
      1 onion, chopped
      2 carrots, chopped
      2 leeks
      6 oz mushrooms, sliced
      2 teaspoons minced garlic
      3 tablespoons low sugar ketchup
      3 tablespoons natural B Worcestershire sauce
      2 cups chicken stock or broth
      2 tablespoons arrowroot powder (instead of corn starch )
      heaping ½ teaspoon smoked paprika
      salt and pepper
      3 large sweet potatoes, cut into chunks
      1 tsp additional minced garlic
      3 tablespoons butter
      ¼ teaspoon additional smoked paprika
      sea salt and pepper
      Soooo.
      .
      .
      .

      Place your sweet potato chunks into a pot of water and bring to a boil. Let simmer for about 15-20 minutes or until soft. Drain and place back into the pot. Add butter, garlic, smoked paprika, and salt and pepper. Mash like it’s 1999. Set aside.
      Brown meat in a skillet over medium high heat .Once browned, remove the beef from pan, leave any fat in there. Sauté onion for about a minute. Add in leeks , carrots, and garlic for 8-10 minutes. Add mushrooms and cook for 5 minutes. Add in salt and pepper, smoked paprika, ketchup, worcestershire and beef and stir.
      Mix the arrowroot powder and chicken stock . Pour the chicken stock into the pan with the beef and vegetables. Cook for 10 more minutes.

      Pour the meat mixture into a baking pan. Spread the sweet pot mash over the meat mixture until meat is fully covered. Bake for 20 minutes. Let cool for about 5 minutes before serving. We love this with peas or cabbage! Enjoy! .

      Sweet Potato Shepherds Pie
      Catherine Tyldesley

      Catherine Tyldesley

      Auntie Cath Cooks

      Cath Tyldesley is one of the UKs favourite actresses. Making in her mark in the likes of BBC Ones ‘Lilies’ , sitcom ‘Scarborough’, ITVs ‘View Point’ and Ofcourse- the nation’s favourite ‘Coronation Street’.
      Catherine has recently finished filming another drama for ITV and was crowned Winner of All Star Musicals 2021. Cath’s other huge passion in life is Food! After study nutrition on maternity leave with her first child- Caths enthusiasm for food grew. Especially nutritious, budget friendly, tasty family meals. We’re thrilled to bits to have Cath join us and share her knowledge and passion! You’re in for a treat with Auntie Caths recipes!

       KEEP UP TO DATE WITH BROOD:

      * indicates required
      Please select all the ways you would like to hear from Brood Magazine:
      You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website.
      We use Mailchimp as our marketing platform. By clicking below to subscribe, you acknowledge that your information will be transferred to Mailchimp for processing. Learn more about Mailchimp's privacy practices here.

      Related Articles

      DO YOU NEED TO INCREASE YOUR SELF-ESTEEM AND CONFIDENCE, OR ARE YOU PERFECTLY IMPERFECT?

      DO YOU NEED TO INCREASE YOUR SELF-ESTEEM AND CONFIDENCE, OR ARE YOU PERFECTLY IMPERFECT?

      Need to increase your self esteem and confidence, or are you perfectly imperfect?

      Confidence and self esteem are talked about so much, and thats usually because we are looking for an answer on how to improve ours! If you look up what these actually mean you will find there are many different explanations and variations depending on who you follow or read about. I like to take everything back to as simple an explanation as I can see with my own understanding and experience. For me these words could be substituted for many things like, self belief, self love, self image and so on, but it all ultimately leads to the same thing for me, which I want to share with you below.

      As a human being we will always fall into the trap of judgement, particularly about ourselves and when we are criticising and judging ourselves we are by default getting further and further away from showing ourselves love and compassion. Despite what we tell ourselves at times, it is not about looking for the perfect finished article of a confident person, (which doesn’t exist, or does it?) But more about realising that we always have the gift of perspective and therefore constant change is possible for each and every single one of us. If you were to question your level of self esteem or confidence in any given moment I would probably ask you to reflect by asking yourself the following;

      How much do you like yourself right now?

      How much do you value yourself right now?

      How do you see yourself right now?

      What are your beliefs about yourself right now?

      I am sure you get the picture, and the reason I add ‘right now’ onto each question, is because this will always change, it’s never static. This is why I would never describe a person as having, or not having low self esteem or confidence, as I accept and see human nature as one momentary experience after the other, no two moments the same. This is actually good news as this means that by default, there is always opportunity for a new experience, in other words a new way to see ourselves and a different way to treat ourselves – hopefully with more compassion! Instead of how do we become more confident or increase our self esteem, reflect on how compassionate and loving you are towards yourself.

      If we all gave ourselves a daily dose of compassion as a general rule, the difference in our experience of life would instantly be uplifted, and filled with so much more contentment and peace of mind. Often people don’t see the value in this and the power it has to show ourselves compassion, and yet when it comes to others we often instantly see the value in it? In fact we will talk about it as though it’s a necessity for us to support others, see the good in them, reach out to them and be a shining light, and yet it somehow seems alien, unnecessary or maybe even too indulgent to do it for ourselves?

      We were not born this way! If this is something you find challenging, you have ‘learnt’ or ‘thought’ your way out of naturally seeing your core nature of love and compassion. The reason I said above does the perfect finished article exist, is because in my eyes it does, but maybe not in the way you initially think of perfection! We are all perfectly imperfect. Part of my own experience of showing myself a tonne more love, compassion and understanding was that I could accept that I was not and did not need to be perfect, and in actual fact it is all of me that makes me perfect just the way I am. Instead of always thinking I need to be better and do better, I am much more able to lower my expectations and the pressure on myself so that it is much easier to see myself as good enough just as I am, I change the goalposts, not myself.

      One more thing to mention is that I know some people will read this and say there are some things people do need to change and there are habits that I have that I don’t want to continue with, they are not good for me or my life. Thats OK so do I. These are my habits and they can change without me having to be a super human and in fact the irony is, if I lower my expectations, the pressure I put on myself and accept myself as I am. A large part of getting a quieter mind and there for feeling better in ourselves starts with that daily dose of compassion, so you can start NOW, right this very second!

      Self Esteem

      KATE DEVINE’S: NO BAKE RASPBERRY & CHOCOLATE ENERGY BARS

      instagramIt’s back to school time!! Hallelujah!! Of course I love my kids unconditionally but WOW, I’ll definitely be that parent skipping and smiling out of the school gates at drop off on their first day back!  I’m sure many of you have been juggling work, summer...

      Auntie Cath cooks shredded chicken thai salad

      This month Auntie Cath (Catherine Tyldesley) shares her recipe for Shredded Chicken Thai Salad.

      REMIND YOURSELF WHAT MATTERS BY ASHLEIGH GUTHRIE

      © BROOD MAGAZINERemind Yourself of What Matters As I sit here and breathe deeply, sipping my tea, eating a morning pastry, I am reminded of the importance of taking time to pause. Questions swirling through my mind, “Who are you beneath the fast paced ‘doingness’ of...

      4 Simple ways to reset when you’re feeling burnt out and overwhelmed

      ASHLEIGH GUTHRIE. IMAGE © TOM PITFIELD PHOTOGRAPHYONE OF MY FAVOURITE PIECES OF ADVICE FOR CREATIVE PRODUCTIVITY IS, “IF YOUR MIND IS EMPTY READ, IF YOUR MIND IS FULL WRITE.”  KNOWING WHEN TO REST AND WHEN TO ACT THROUGHOUT THE DIFFERENT CYCLES OF THE MONTH AND...

      AUNTIE CATH’S SWEET POTATO SHEPHERD’S PIE

      SWEET POTATO SHEPHERD'S PIEOur #HenchShepherdsPie 1 ½ lbs minced beef1-2 tablespoons butter1 onion, chopped2 carrots, chopped2 leeks 6 oz mushrooms, sliced2 teaspoons minced garlic3 tablespoons low sugar ketchup 3 tablespoons natural B Worcestershire sauce2 cups...

      What others think of us is actually none of our business…

      What others think of us is actually none of our business…This is something that I continually remind myself and my clients of. We can spend so much of our time and energy on worrying about other peoples opinions, as well as the general opinions and expectations of...

      HEALTHY HALLOWEEN PLATTER AND OCTOBER WELLNESS BY KATE DEVINE

      instagramHealthy Halloween platter and October Wellness  October, the month of spookiness and seasonal changes. I can’t tell you how many time I’ve discussed the weather with clients over the past month. A strange sentence to begin with, I know, but bear with… There’s...

      How children can enrich your spiritual path

      How children can enrich your spiritual path.The beginning of my spiritual journey was one spent in solitude, I loved creating my own temple space within my living room, I meditated within the forest at the back of my home, I travelled globally...

      Kate’s Summer Seasonal foods and her easy Jersey Royal New Potato Salad with Pesto, Peas and Broccoli recipe

      instagramSUMMER SEASONAL FOODS I don’t know about you guys but I’m so ready for the summer! With the change in season happening this month, it got me thinking about seasonal foods. There are many benefits to choosing foods that are in season… Becoming at one with...

      Bank Holiday Baking with Kate Devine

      Sticky BB Brownies – packed full of polyphenols and prebiotics to help support the gut

      Dining Table Date Night – Ox Cheek Tagliatelle with Simon Wood

      SIMON WOOD COOKS Ox Cheek Tagliatelle| SIMON WOOD OF WOOD MANCHESTER AND WoodKraft Cheltenham. IMAGES © BROOD MAGAZINE "POUR YOURSELF A GLASS OF SOMETHING YOU ENJOY, POP ON YOUR FAVOURITE MUSIC TO UNWIND TO AND START TO COOK..." Welcome back to Brood food, Last time...

      SIMON WOOD’S FAMILY BBQ: VIMTO SWEET & SOUR HANGER STEAK KEBABS

      VIMTO SWEET & SOUR HANGER STEAK KEBABSBY SIMON WOOD OF WOOD MANCHESTER AND WoodKraft Cheltenham. IMAGES © BROOD MAGAZINE “It is important, so very important that we eat, cook and relax as a family. Despite life trying its best to get in the way. Once a week we...

      Kate Devine – Nutritionist, PT & Mum of 3 Boys

      Firstly, I’m so excited and honoured to be part of the BROOD family and involved in its first online launch! I hope you enjoy reading my very first article on health and nutrition and I hope you find it provides lots of information, tips and advice for you and your family…Now, to introduce myself properly…

      SARIE TAYLOR: Procrastination; does it stop us from getting where we want to be?

      PROCRASTINATION; DOES IT STOP US GETTING WHERE WE WANT TO BE?It's September and routines are changing again, a time to find our feet with a new schedule again, and maybe get all the things done we haven’t managed to do during the summer. Easy? Or is it? Maybe you find...

      Ashleigh Guthrie

      ASHLEIGH GUTHRIE. IMAGE © TOM PITFIELD PHOTOGRAPHYAshleigh Guthrie is a spiritual mentor, women’s circle facilitator, sound healer and trauma informed child hypnotherapist – trained by teachers from different traditions all over the world. Ashleigh is BROOD Magazine’s...

      DO YOU NEED TO INCREASE YOUR SELF-ESTEEM AND CONFIDENCE, OR ARE YOU PERFECTLY IMPERFECT?

      Need to increase your self esteem and confidence, or are you perfectly imperfect?Confidence and self esteem are talked about so much, and thats usually because we are looking for an answer on how to improve ours! If you look up what these actually mean you will find...

      Kate’s Leftover Easter Chocolate Smash!

      I just wanted to share a little recipe that I’ve made with my kids, to get rid of the left over Easter egg chocolate that sits in the cupboard calling your name every time you walk past! It’s a chocolate bark smash full of lots of healthy ingredients that the kids will love to add along the way.

      Salmon and Chorizo Kebabs with a Tamari Glaze by Kate devine

      instagramLet's TALK HOLIDAY AND EXERCISE I’m lucky enough to be writing this months article while still on my holiday in Spain. I get asked a lot by clients and friends about how to stay healthy but still enjoy yourself while away; and to avoid the...

      Amy Hughes was the first woman to run 53 Marathons in 53 days…But was that as much of a challenge as being a mum in business!

      AMY HUGHES AND HER DAUGHER. © TOM PITFIELD PHOTOGRAPHY "...you know THAT you’re working so hard to financially support them, but you just feel really bad when you’re working too much." As the first woman to run 53 Marathons in 53 days, inspiring mum of one Amy Hughes...

       KEEP UP TO DATE WITH BROOD:

      * indicates required
      Please select all the ways you would like to hear from Brood Magazine:
      You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website.
      We use Mailchimp as our marketing platform. By clicking below to subscribe, you acknowledge that your information will be transferred to Mailchimp for processing. Learn more about Mailchimp's privacy practices here.

      Related Articles

      Dining Table Date Night – Ox Cheek Tagliatelle with Simon Wood

      Dining Table Date Night – Ox Cheek Tagliatelle with Simon Wood

      SIMON WOOD COOKS Ox Cheek Tagliatelle
      | SIMON WOOD OF WOOD MANCHESTER AND WoodKraft Cheltenham. IMAGES © BROOD MAGAZINE

      “POUR YOURSELF A GLASS OF SOMETHING YOU ENJOY, POP ON YOUR FAVOURITE MUSIC TO UNWIND TO AND START TO COOK…”

      Welcome back to Brood food, Last time around I spoke about food and families which are two topics in which everyone claims some expertise, and rightly so. Families are made up of people who eat food. Both families and food contribute to a person’s physical and social well-being throughout life and are the foundation of many memories, both good and sometime not.

      Tonight I’m going to focus on a Date night dinner, a tasty, easy to prepare dinner that you and yours can enjoy at a time that suits you. I’m a firm believer in a bowl of wine and a glass of pasta and this dish is as simple as that. There’s some time and love put in to some delicious meaty Ox Cheeks which slowly sit and fall apart in a splendid tomato sauce. This produces a sensational Ragu fit for any table

      Here is how it is done, first things first, pour yourself a glass of something you enjoy, pop on your favourite music to unwind to and start to cook. You will need a frying pan, two large saucepans a chopping board, grater and a sharp knife.

      Ox Cheek Tagliatelle

      Ingredients:

      • ½ Tube of Tomato Purée 
      • 8 balls of Dried Tagliatelle 
      • 2 Large Ox Cheeks
      • 4 Cloves of Fresh Garlic, Grated
      • 1 Large onion, diced 
      • 1 Teaspoon of dried oregano
      • 1 table spoon Aleppo Chilli
      • 2 bottles of passata
      • 8 really fresh large tomatoes 
      • A small bunch of basil 
      • Grated parmesan to taste
      • Olive oil
      • Salt & Pepper

       

      Method 

      • Turn a medium size frying pan on to a high heat, coat your ox cheeks oil and season with salt and pepper, Place the Ox Cheeks in the frying pan, and cook until golden brown. Set them aside and let them rest, take care to retain any juices.
      • Next Peel, and then dice your onion, add it in to one of your large sauce pans, on a low heat, and stir frequently
      • Now peel two cloves of garlic and grate finely. Add to the saucepan and stir before adding in the tomato purée and cooking for 5 minutes or so. 
      • Chop your tomatoes, the riper they are the better the sauce, add them to the saucepan and cook before adding in the passata and the cheeks along with any juices
      • Add a little Salt, Pepper, oregano and the Aleppo Chilli and cook for 4/5 hours on a ow heat (You can use a slow cooker if you like)
      • Once the meat is softened use two forks or the back of a large spoon to flake it into the rich red sauce.
      • Now it’s time to cook the pasta, in another large saucepan bring some water to the boil and add the pasta, cook until al dente before removing and adding into the pasta ragu sauce, finish the cooking of the pasta in here to allow the pasta to absorb the flavour of the sauce
      • Serve in a bowl, top with a some fresh basil and some freshly grated Parmesan 

       

      We mentioned earlier about the bowl of wine and glass of pasta and today I am going to go for this delight a lovely Red wine Gaja Sito Moresco*

       

      As an Italian wine producer, there is possibly no one more iconic than Gaja.

      Established back in 1859 by Giovanni Gaja, the Gaja family had moved from Spain to Italy towards the end of the 17th century.

       

      They first started making wines to be sold from their family tavern, by the end of the 19th Century they were supplying their wines to the Italian army.

       

      As their name grew, so to did their wines. Angelo Gaja took over the business in 1970 and today Gaja has 101 hectares of vineyards divided into 32 separate plots and produces around 30,000 cases of wine a year. Gaja produces world-class wines that sell for world-class prices.

       

      Sito Moresco is a blend of Nebbiolo, barbera, merlot and Cabernet Sauvignon. 12 months in oak creating a pale ruby hue with otes of red and black berries, sour cherries a Smokey finish with a hint of green pepper spice.

       

      All that said to simply put it. It is delicious and works incredibly with this dish.

       

      If you like the idea of having 55 wines by the glass to choose from then why not call in to WOOD Manchester to try them, or you can even pair them with Cheese and enjoy 5 glasses of wine and 5 cheeses in Homage at WOOD Manchester. Drink only is available from 8pm Wednesday to Saturday and pared with Cheese Wednesday to Saturday evenings or lunches Friday and Saturday.

       

      As always, thanks for reading and if you have any recipe suggestions or questions please do send them to me at @SimonJWoodUK or simon@woodmanchester.com

       

       

       

      Thanks, Simon

       

      Simon is Chef Patron or WOOD Manchester on First Street Manchester and WOODKRAFT ‘The Artisan Eatery’ on Regent Street in Cheltenham.

       

      Ox Cheek Tagliatelle
      Ox Cheek Tagliatelle | SIMON WOOD © FOR BROOD MAGAZINE
      WoodKraft Cheltenham
      Ox Cheek Tagliatelle | SIMON WOOD © FOR BROOD MAGAZINE
      Simon Wood
      Written by

       KEEP UP TO DATE WITH BROOD:

      * indicates required
      Please select all the ways you would like to hear from Brood Magazine:
      You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website.
      We use Mailchimp as our marketing platform. By clicking below to subscribe, you acknowledge that your information will be transferred to Mailchimp for processing. Learn more about Mailchimp's privacy practices here.

      Related Articles

      KATE DEVINE’S: NO BAKE RASPBERRY & CHOCOLATE ENERGY BARS

      KATE DEVINE’S: NO BAKE RASPBERRY & CHOCOLATE ENERGY BARS

      KATE DEVINE’S: NO BAKE RASPBERRY & CHOCOLATE ENERGY BARS

      It’s back to school time!! Hallelujah!! Of course I love my kids unconditionally but WOW, I’ll definitely be that parent skipping and smiling out of the school gates at drop off on their first day back! 

      I’m sure many of you have been juggling work, summer holidays, life in general and now uniform shopping, queuing in school shoe shops and spending too many hours searching for just the right pens, pencils and protractors for your cherubs new, squeaky clean pencil case! I do have to laugh though, I mean, it’s as if my kids were last at school a year ago and absolutely nothing will fit them and I must absolutely buy them everything new or else…..what?! They’ll just wear the uniform they wore 8 weeks ago which pretty much still fits them! The sheer panic when trawling the shops is funny really.

      Anyway, onto food talk….more specifically, packed lunches. Trying to find healthy foods that our kids will eat when left to their own devices in the dinner hall is near impossible. They’ll always pick the tastiest options or just not eat what we put in their lunchboxes and go hungry. Neither is ideal. So, I find building their lunchboxes with them the most effective way to get them to eat well. Okay, so let’s be realistic here as well….you’ve been working late or done a million after school clubs and just about manage to feed your kid(s) dinner and get them in bed at a decent hour, then you realise you’ve got to do their lunchboxes! You’re not going to wake them and get them to join you in the slightly tedious process of creating a nutritious yet tasty lunch for the following day. BUT, you can perhaps spend some time over the weekend/evenings chatting and swapping ideas of what they might like to have for the coming weeks lunches. And if you are organised one night, before bed, ask them if they want to help you make their lunch for the next day and that you want to make sure they’re going to enjoy and want everything you put in there. Also, don’t forget they can take leftover dinners such as pasta or rice dishes, which they can eat cold or pittas, wraps or bagels. It doesn’t have to just be soggy sandwiches, crisps and chocolate bars!

      One of the main things I would recommend to incorporate into their lunches is variety. Try to add different texture foods – sweet, salty, crunchy and soft, like pretzels, raisins, grapes, tortilla chips, chocolate rice crackers and nuts (be aware of allergies of course, or anyone in their class or who they sit with that may have nut allergies!). I also find putting their food into individual containers, not only keeps it fresher for longer but you can get really cute little jars and pots for their snacks that they will love as it’s something to show their friends and makes their food more interesting. I get mine from Amazon, they’ve got a huge variety that your kids can get involved in choosing with you.

      I also find that when I pick mine up from school, they are STARVING – and must eat right now or else they’re going to collapse from the hunger! So dramatic. So I’ve been experimenting with healthy energy bars to take at pick up so they can survive the journey home and not collapse along the way! The most popular ones are the Raspberry and Chocolate ones, they are no cook and quick to make with minimal fuss. You can also cut into smaller portions and use in their lunchboxes to help avoid that afternoon sugar dip and keep them alert and brainy! Here’s the recipe for you to try…

      No Bake Raspberry & Chocolate Energy Bars

      You will need:

      • Rectangular baking tin – like a bread tin (9inch x 5inch approx)
      • Parchment paper
      • Food processor
      • Spatula

      Ingredients:

      Base – 

      • 1 cup almonds
      • 1 cup cashew nuts
      • 1/2 cup desiccated coconut
      • 2 tbsp Maca powder
      • 2 tbsp cacao powder
      • 1 cup dates
      • 2 tbsp smooth peanut butter
      • 1-3 tbsp almond milk

      Top – 

      • 2 cups frozen raspberries
      • 2 tbsp acai powder
      • 1-2 tbsp rice malt syrup/maple syrup
      • 2 tbsp melted coconut oil
      • 3/4 cup desiccated coconut
      • 1/4 cup chia seeds
      • 1 tbsp smooth peanut butter
      • 1/2 cup cashew nuts
      • 1 tsp vanilla extract

      Optional – 1 cup dark/milk chocolate for the top – melt in a saucepan and use a folk to drizzle over the top before freezing

      Method:

      • Line the baking tray with parchment paper
      • Place all base ingredients – accept almond milk – in the food processor and blend until fine and crumbly – if mixture is too dry and doesn’t bind when pushed down, add a small amount of almond milk until sticky
      • Using the spatula push the base down firmly and place in the freezer while you prepare the top layer
      • Place all topping ingredients into the food processor and blend until smooth – the mixture will still be fairly thick due to the frozen berries
      • Remove the base from the freezer and place the mixture on top of the base and push down with the spatula until firm
      • Add the chocolate drizzle at this point if using
      • Place in the freezer for half an hour and once set, cut into bars or squares if using for lunch box snacks
      • For storage – keep in the fridge for up to 1 week or in the freezer for up to 1 month and remove a piece at a time prior to eating to allow it to thaw.

        NO BAKE RASPBERRY & CHOCOLATE ENERGY BARS
        written BY KATE DEVINE

         KEEP UP TO DATE WITH BROOD:

        * indicates required
        Please select all the ways you would like to hear from Brood Magazine:
        You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website.
        We use Mailchimp as our marketing platform. By clicking below to subscribe, you acknowledge that your information will be transferred to Mailchimp for processing. Learn more about Mailchimp's privacy practices here.

        Related Articles

        SARIE TAYLOR:  Procrastination; does it stop us from getting where we want to be?

        SARIE TAYLOR: Procrastination; does it stop us from getting where we want to be?

        PROCRASTINATION; DOES IT STOP US GETTING WHERE WE WANT TO BE?

        It’s September and routines are changing again, a time to find our feet with a new schedule again, and maybe get all the things done we haven’t managed to do during the summer. Easy? Or is it? Maybe you find yourself lacking in the motivation to get things done, and then end up procrastinating and avoiding moving forward?

         

        Some of you may really disagree with me on this, but I don’t believe anyone is lazy or chooses to be lazy, which is a word I often hear used in conjunction with procrastination. People say things like ‘I am just being lazy’ or ‘I just can’t be bothered to get started’. I don’t think this is strictly true. Nobody chooses to get behind in life, in fact it will often cause us more stress and suffering when we view ourselves as behind, but what if there is no such thing? We all have expectations in life of what needs doing, and where we think we should be up to, but these are thoughts not facts.

         

        Most of the time that we end up procrastinating is because we are not being realistic or compassionate with ourselves and our expectations, the pressure we put onto ourselves is too much. Think of it like being stood at the bottom of a mountain looking up and thinking I need to get to the top! This may be followed with many thoughts like, ‘Its too much, I will never make it, It’s too difficult!’ And so we may find ourselves deciding not to even bother getting started, and put it off for another day, when we feel more ready. Imagine you are stood at the bottom of this same mountain and look up again but this time you decide ‘I will just walk for the next 15 minutes and see how I get on?’ Would that feel any different? I am sure it wouldn’t feel quite as overwhelming to give yourself permission to just get started and see how you go. You may find that you end up feeling more motivated to keep going by the end off those 15 minutes, or you may want to sit and rest and take in the view where you are anyway as you see its just as beautiful!

         

        Everything is easier and more enjoyable in life with a quieter mind. When we start to jump too far ahead in our minds to everything that we feel has to be done, and how are we going to manage, we are already taking up energy and brain space with the what ifs, that could be far better used in the moment to just get started. The next time you find yourself procrastinating, remember this is your minds way of trying to slow you down, reduce your expectations and just get started, pick somewhere small to start as motivation often comes when we get going. If we wait for motivation to appear before we get going, then we could be waiting forever! Also remember to give yourself praise and credit for getting started, so instead of focusing on what is ‘still’ left to do, recognise you have started and that is good enough, and you are much more likely to keep going with more ease.

        Auntie Cath Cooks

        Cath’s other huge passion in life is Food! After study nutrition on maternity leave with her first child- Caths enthusiasm for food grew. Especially nutritious, budget friendly, tasty family meals. We’re thrilled to bits to have Cath join us and share her knowledge and passion! You’re in for a treat with Auntie Caths recipes!

        Dining Table Date Night – Ox Cheek Tagliatelle with Simon Wood

        SIMON WOOD COOKS Ox Cheek Tagliatelle| SIMON WOOD OF WOOD MANCHESTER AND WoodKraft Cheltenham. IMAGES © BROOD MAGAZINE "POUR YOURSELF A GLASS OF SOMETHING YOU ENJOY, POP ON YOUR FAVOURITE MUSIC TO UNWIND TO AND START TO COOK..." Welcome back to Brood food, Last time...

        SARIE TAYLOR: READER’s QUESTIONS

        READER'S QUESTIONSThis month we wanted to answer a couple of reader's questions. Thank you for your submissions and we hope you find these answers helpful! How to be empathic to someone who is going through high anxiety without it triggering you or making you feel too...

        REMIND YOURSELF WHAT MATTERS BY ASHLEIGH GUTHRIE

        © BROOD MAGAZINERemind Yourself of What Matters As I sit here and breathe deeply, sipping my tea, eating a morning pastry, I am reminded of the importance of taking time to pause. Questions swirling through my mind, “Who are you beneath the fast paced ‘doingness’ of...

        AUNTIE CATH’S SWEET POTATO SHEPHERD’S PIE

        SWEET POTATO SHEPHERD'S PIEOur #HenchShepherdsPie 1 ½ lbs minced beef1-2 tablespoons butter1 onion, chopped2 carrots, chopped2 leeks 6 oz mushrooms, sliced2 teaspoons minced garlic3 tablespoons low sugar ketchup 3 tablespoons natural B Worcestershire sauce2 cups...

        What others think of us is actually none of our business…

        What others think of us is actually none of our business…This is something that I continually remind myself and my clients of. We can spend so much of our time and energy on worrying about other peoples opinions, as well as the general opinions and expectations of...

        Bank Holiday Baking with Kate Devine

        Sticky BB Brownies – packed full of polyphenols and prebiotics to help support the gut

        Auntie Cath Cooks: Honey Soy Salmon with Thai Salad

        Honey Soy Salmon with Thai Salad! I needed to use up some veg in the fridge. I hate waste!! So if it needs using throw it in!! Julienne (ish) your veg (posh word for chopping veg into long thin strips) However- to add bulk and noodle type vibes I #spiralized a...

        Salmon and Chorizo Kebabs with a Tamari Glaze by Kate devine

        instagramLet's TALK HOLIDAY AND EXERCISE I’m lucky enough to be writing this months article while still on my holiday in Spain. I get asked a lot by clients and friends about how to stay healthy but still enjoy yourself while away; and to avoid the...

        How children can enrich your spiritual path

        How children can enrich your spiritual path.The beginning of my spiritual journey was one spent in solitude, I loved creating my own temple space within my living room, I meditated within the forest at the back of my home, I travelled globally...

        Amy Hughes was the first woman to run 53 Marathons in 53 days…But was that as much of a challenge as being a mum in business!

        AMY HUGHES AND HER DAUGHER. © TOM PITFIELD PHOTOGRAPHY "...you know THAT you’re working so hard to financially support them, but you just feel really bad when you’re working too much." As the first woman to run 53 Marathons in 53 days, inspiring mum of one Amy Hughes...

        Sarie Taylor – Coach and mum of two

        SUCCESSFUL MUMPRENEUR SARIE TAYLOR, IS A PARENT TO A 15 YEAR OLD WITH ANOTHER ON THE WAY

        Kate’s Summer Seasonal foods and her easy Jersey Royal New Potato Salad with Pesto, Peas and Broccoli recipe

        instagramSUMMER SEASONAL FOODS I don’t know about you guys but I’m so ready for the summer! With the change in season happening this month, it got me thinking about seasonal foods. There are many benefits to choosing foods that are in season… Becoming at one with...

        Kate Devine – Nutritionist, PT & Mum of 3 Boys

        Firstly, I’m so excited and honoured to be part of the BROOD family and involved in its first online launch! I hope you enjoy reading my very first article on health and nutrition and I hope you find it provides lots of information, tips and advice for you and your family…Now, to introduce myself properly…

        Ashleigh Guthrie

        ASHLEIGH GUTHRIE. IMAGE © TOM PITFIELD PHOTOGRAPHYAshleigh Guthrie is a spiritual mentor, women’s circle facilitator, sound healer and trauma informed child hypnotherapist – trained by teachers from different traditions all over the world. Ashleigh is BROOD Magazine’s...

        Kate’s healthy ice cream and fruit popsicles

        instagramSummer is officially here…..! Schools are winding down, holidays are beginning to be had, and life feels kinda back to normal post Covid. But, the question that I think many parents will face - I know I’m slightly concerned about this - is what on earth are...

        KATE DEVINE’S: NO BAKE RASPBERRY & CHOCOLATE ENERGY BARS

        instagramIt’s back to school time!! Hallelujah!! Of course I love my kids unconditionally but WOW, I’ll definitely be that parent skipping and smiling out of the school gates at drop off on their first day back!  I’m sure many of you have been juggling work, summer...

        SIMON WOOD’S FAMILY BBQ: VIMTO SWEET & SOUR HANGER STEAK KEBABS

        VIMTO SWEET & SOUR HANGER STEAK KEBABSBY SIMON WOOD OF WOOD MANCHESTER AND WoodKraft Cheltenham. IMAGES © BROOD MAGAZINE “It is important, so very important that we eat, cook and relax as a family. Despite life trying its best to get in the way. Once a week we...

        HEALTHY HALLOWEEN PLATTER AND OCTOBER WELLNESS BY KATE DEVINE

        instagramHealthy Halloween platter and October Wellness  October, the month of spookiness and seasonal changes. I can’t tell you how many time I’ve discussed the weather with clients over the past month. A strange sentence to begin with, I know, but bear with… There’s...

         KEEP UP TO DATE WITH BROOD:

        * indicates required
        Please select all the ways you would like to hear from Brood Magazine:
        You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website.
        We use Mailchimp as our marketing platform. By clicking below to subscribe, you acknowledge that your information will be transferred to Mailchimp for processing. Learn more about Mailchimp's privacy practices here.

        Related Articles

        Cath Tyldesley & Tom Pitfield share the news of Cath’s incredible career opportunity overseas that will leave Tom  ‘holding the baby’.

        Cath Tyldesley & Tom Pitfield share the news of Cath’s incredible career opportunity overseas that will leave Tom ‘holding the baby’.

        © BROOD MAGAZINE. OUR CO-FOUNDER TOM PITFIELD, HIS WIFE, ACTRESS CATHERINE TYLDESLEY & THEIR SON ALFIE & DAUGHTER IRIS 

        “Mum guilt never gets any easier!

        Only last week our co-founder Tom Pitfield, and his wife, a successful and widely respected actress, singer, writer and producer – Cath Tyldesley, had a gold-plated spanner thrown in the works when it came to their family life; when Cath was offered a dream role in an exciting TV drama, which meant that she would be filming on location abroad for three months! Within the space of a week, from the amazing opportunity arising, Cath was on a plane and on her way to pursue an incredible career opportunity, with Tom effectively left ‘holding the baby’.

        Anyone who knows Cath knows that she is a doting mum and that she absolutely adores her family, so it goes without saying that leaving her family behind to embark on her latest career adventure was not going to be something that she would find easy, but having worked so hard her entire career and proving people wrong through undeniable determination and unwavering talent, the only option was to embrace the opportunity, and make both herself and her family proud. Cath is flying the flag for all the formidable Mamma’s that stand tall and say it’s more than ok to be a mum and still want a career and achieve their dreams; and equally Tom is flying the flag for all the fantastic hands-on dads out there, as anyone who knows Tom, knows that he is more than capable of manning the fort alone for a few months, (albeit that he may need to have lots of rum on hand!) Tom is an amazing father, and he completely supports his wife’s career goals – just as she does his! Between them they make a marvellous team and are showing their children that teamwork really does makes the dream work. We had the pleasure of chatting to Cath and Tom about this very ‘BROOD-esq’ situation, just before Cath had to leave for the airport, and they bravely shared both their excitement and fears that the situation has brought upon them, and they explain how they see it as just another adventure that they will complete and that will further enhance their family’s life in the long term. 

        Tom Pitfield and his daughter Iris
        © BROOD MAGAZINE. OUR CO-FOUNDER TOM PITFIELD & HIS DAUGHTER IRIS 

        “- yes, I am a mother, but I am also still Cath, and an actress

        Cath, you’ve just landed a dream role – congratulations! It’s so well deserved and such amazing news!!! You’ll be working on location for a number of months though, meaning you will be away from your family, which will inevitably be really hard for you all, but in order to succeed in our careers it can often mean making sacrifices – especially when you have little ones, and you are self-employed; how important is it to you to lead by example in showing your children that they should always follow their dreams, and how much did that impact your decision in accepting the role?

        Cath – “It’s hard, I almost feel like two different people, because there is career-Cath who is incredibly ambitious, extremely self-motivated and very driven, and so I’m always determined to fulfil my goals. Failure isn’t an option. And I love my job. My job is my happy place. But then on the flip side being a mum is my happy place too and it’s ok to want to have both of those things! There’s never a true balance, so there is no point trying to get that. I think I have to remember that sometimes I’m with them [the children] and sometimes I’m not, that’s just how it is. But I get to see my children more than most ‘9-5’ people, so although I might work away for a couple of months here and there, in between jobs I have a lot of downtime and that is always spent with my kids and my husband, so in a lot of ways we’re very lucky. But, yes, I’m not denying it’s incredibly difficult and I’m actually just about to leave to go to the airport and I can’t stop crying! I’ve got tears of joy because it’s an amazing role, it’s an amazing job, with amazing talent, but the other part of me is crying because even though I’m going to be reunited with my family in 10 days’ time, my little girl is only 16 weeks old, so it’s a long time to be away from her, to be away from them both. But I hope I instil a good work ethic in my children and show them that it’s important to remember who you are, because yes, I am a mother, but I am also still Cath, and an actress.

        Also, my parents held down several jobs to give myself and my sister a good life, and for me to be able to go to drama school, so I grew up with working parents. And my kids come everywhere with me, wherever possible, we’re flying them out in just over a weeks’ time, where I go the kids go, we’re a family so I always strive to make it work!”

        We live in a society where unfortunately it still seems to be ‘not the done thing’ for a mum to return to work while their babies are young, what would you say to anyone who may cast judgment on you for working away whilst Iris is so young?

        Cath – “You can’t cast judgement on any parent! Being a parent is the most wonderful job in the world, but it is also the most challenging mentally – and physically! You need to be in athletic condition to be a parent, especially when you’ve got several children. Looking after your health is everything when you’re a parent for so many reasons. It takes real strength of character to be a good parent and you just need to make things work for you and your family, and every single family is different. I couldn’t do a 9-5 job, knowing that week after week that I would be caught in the rat race and only be getting home just in time to put the kids down for bed. That does not appeal to me. Whereas the way that I live, as mentioned earlier, yes there are intense work periods, but in between that I have weeks and weeks where I’m with the children, where I’m able to do the school runs and we can do lots of nice things together, and I just think that whatever your situation you make it work.”

        Tom is obviously an amazing Dad and completely hands-on, so both the children are in very good hands, but the dreaded ‘Mum Guilt’ always seems to creep in – even when there is nothing to feel guilty about! What coping mechanisms do you use to help you deal with ‘Mum Guilt’ when you’re working?

        Cath – “Mum guilt never gets any easier! I was awake at half three this morning and I had a little cry, I’ll admit that because I do feel guilty sometimes. But then I used to feel guilty when I had a more regular job, because I was working all day every day and there was no real end in sight. So, I think that no matter what position you are in as parent in terms of work, you’re always going to feel guilty, and the fact of the matter is that I want my children to have the best possible life that I can give them and for me that means being surrounded by love and wonderful, inspirational people, and that’s what my children have tenfold.

        Hopefully they’ll be inspired by me and Tom, and I really hope that they both have driven personalities and can follow their dreams. I tell Alfie all the time that if you can see it, you can achieve it. I’m living proof of that. So many people told me I wouldn’t do half the things I’ve done, and I’ve done them! I think goal setting is very important in life and it’s very important to establish that positivity for your children because the world that we live in, more than ever, can be a very dark place, so helping them to have a positive mental attitude is so important.”

         

        Tom, how much Rum did you drink when you realised Cath was going to be working on location for so long and that you would be left effectively holding the baby?! (Lol)

        Tom – “I’m not going to lie; Rum will play a part in my parenting over the next three months!” He laughs. “To be honest, with this job and how it just all happened so quickly we didn’t really have time to think. As soon as Cath walked out of the door to go the airport, I had that realisation that I’ve got to cook the tea now, whilst holding the baby and looking after a 7-year-old, and that’s not going to change for the next three months. But you know what, we’ve done it before – albeit it was just me and Alfie then, so we’ve got an extra one this time, but we’ll do it! We knew this was going to be our life whether we had one or two kids, or no kids, so we knew the deal when we first got together and we always said we would do everything as a team, so this is just the next adventure, and we’ll complete it and move on. And we’ve got to just stay positive like that, as Cath’s following her dreams and we support her, just like she supports me, so it’s mutual respect.”

         

        What are your biggest fears of juggling being the main carer for children and maintaining your own growing career whilst Cath is away?

        Tom – “Initially I think my biggest fear is centred around Alfie, because he’s our first and he had 7 years of it being just us three, and when Cath was working away, it was just us two. I’ve explained to him that Mummy’s working away again, but that this time we’ve got Iris so it will be harder, and I might not always be able to give him the attention he deserves.

        With regards to the career side of things, it will be a challenge, but it’s always a challenge when you’ve got kids anyway, especially with Catherine’s career being the way it is, so that has always been a juggling act. Having the extra element of having Alfie and Iris on my own will make it a little bit harder, and I’m sure there will be a fine line in making sure I don’t compromise the kids or my career, but I know I can do it and my main goal is just to get the job done and not to drop the ball workwise at all so that from a client point of no one will see the struggles, as that’s really important.”

        You are a very hands-on Dad and although a lot more people are these days, for some there still seems to be a ridiculous perception that the majority of parenting responsibility should lie with the mother. Are you proud of the example that you are setting your children, in showing them that parenting isn’t just for Mum and that it’s about teamwork where Dad can play just as much of an important role as Mum?

        Tom – “Yeah, absolutely. I think if I look around at a lot of my friends, even though they’ve got full time jobs, they are very hands on like myself, so I think it’s definitely changing. But when you are out in the wider public there certainly is still a perception for what dads ‘should be doing’ and what mums ‘should be doing’ – even in this day and age! So yes, I’m extremely proud. Even if I’m just walking through the supermarket to go and change Iris or something, and it’s just me and her, I’m very proud of wearing the changing bag and just being as hands on as I am. And I absolutely do think that will flow through to the kids and I’d like them to be the same, especially Alfie. I think the way both of us parent, going back to Cath working away, is because we want that work ethic to pass down to the kids. We always show them that Mummy and Daddy train hard, they work hard, and they play hard, and I think there is a lot to be said for that. So, if they can go into adult life with that similar mentality, we know they won’t do so bad. So, it definitely plays a part in the way we construct our lives, because we do want them to learn from it. The roles are very similar these days, it’s not just a dad’s job to go out and earn, Mums are just as big and as important in that respect and vice versa from a parenting point of view. And this is obviously one of the things that BROOD Magazine is about, we want to highlight that it’s ok for it to be 50/50 and get rid of that stigma!” 

         

        Tom Pitfield, Catherine Tyldesley and Family
        Tom Pitfield, Catherine Tyldesley and Family © TOM PITFIELD PHOTOGRAPHY 
        Brood Coffee Table Book
        Simon Wood
        Written by

         KEEP UP TO DATE WITH BROOD:

        * indicates required
        Please select all the ways you would like to hear from Brood Magazine:
        You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website.
        We use Mailchimp as our marketing platform. By clicking below to subscribe, you acknowledge that your information will be transferred to Mailchimp for processing. Learn more about Mailchimp's privacy practices here.

        Related Articles

        How children can enrich your spiritual path

        How children can enrich your spiritual path

        Brood Coffee Table Book

        How children can enrich your spiritual path.

        The beginning of my spiritual journey was one spent in solitude, I loved creating my own temple space within my living room, I meditated within the forest at the back of my home, I travelled globally escaping the reality of the ‘normal world’, learning the landscapes of my inner world, and this served me well as a single woman who was desperately trying to find herself.

         

        Now, 2.5 years into a committed relationship and co-parenting I find myself reflecting on how children an enrich your spiritual path. I personally have experienced a heightened state of appreciation, wonder and inspiration from watching my partners son navigate the world in his own unique way. Becoming a bonus parent has been one of the most challenging yet rewarding experiences of my life. Teaching a child how to take responsibility for themselves whilst facing the fears of having responsibility of another human has been quite sobering!

         

        Having a child in my home has grounded and rooted me into the realities of relationships and connected me into deeper states of joy. My inner child is constantly inspired by Theo’s artistic imagination, he reminds me to tap into the innocence of taking pleasure from the simplest of experiences and to stop taking life so seriously. Because of him I wish to show up as the best version of myself within my relationship, which means learning to forgive myself and each other when we “lose our shit.”

         

        I’ve learnt to slow right down and be patient when Theo is sharing his own wisdom on the meaning of things he sees in nature, his perspective on past lives, manifestation and what happens when we die. In him I see a little shaman who is an old soul, connected to the subtle energies of this world. I enjoy being mindful with his curiosity and seeing life through his eyes.

         

        Children constantly teach us the marvels of the world around us, to be grateful for the daily mircles, and come back to meaningful playfulness. They remind us to step outside the mindless wheel of worry and to take time to be present, to connect and listen.

         

         

        Ways to cultivate your child’s spiritual curiosity

         

        Be patient, when your child is asking their cosmic questions go down the rabbit hole with them until they feel complete in your conversation.

         

        Teach them to be kind to other and stand up for what they believe in.

         

        By introducing spiritual practices and rituals when they are young, such as lighting candles or incantations (prayers) – your child will view them as a natural part of life, and you’ll have a creative influence over them before others supress’ it within them.

         

        This can be incorporated into ordinary actions and words. When you get out of bed in the morning, you can fling your arms up in the air and say out loud, “Today is going to be a good day”, At bedtime, you can say good night by sharing something you appreciate about each other and express gratitude for something you received during the day.

         

        Try to limit the amount of time they watch tv, scroll on their phones and play video games, encourage your child to play outside in nature as much as possible. Teach them to respect nature by picking up their rubbish and thanking the tree’s.

         

        Play guided meditations and relaxation music to help them sleep at night.

         

        Above all make it fun, sing, dance, get dirty in the mud, make up stories, read stories together, paint pictures and let your imaginations run wild!

         

        Let your child lead, you might discover something you never thought of before.

        Talk to other parents. Reach out to your fellow Brood members and find other families who share your passion and values.

         

        Ashleigh Guthrie

        Ashleigh Guthrie is a spiritual mentor and wellness practitioner. She lives with her partner in Prestwich, Manchester and is a bonus parent to Theo, age 11. She especially enjoys working with women who are interested in mapping their menstrual cycles for the benefit of their business growth, cultivating conscious relationships and women’s circles.

        Connect with her on Instagram and send her a DM o book a free discovery call. @ashleighguthrie01

        Written by

         KEEP UP TO DATE WITH BROOD:

        * indicates required
        Please select all the ways you would like to hear from Brood Magazine:
        You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website.
        We use Mailchimp as our marketing platform. By clicking below to subscribe, you acknowledge that your information will be transferred to Mailchimp for processing. Learn more about Mailchimp's privacy practices here.

        Related Articles

        What others think of us is actually none of our business…

        What others think of us is actually none of our business…

        What others think of us is actually none of our business…

        This is something that I continually remind myself and my clients of. We can spend so much of our time and energy on worrying about other peoples opinions, as well as the general opinions and expectations of society in general. We could say its not always a bad thing if we consider other people, however, if we are making decisions about our lives based on what others think instead of primarily considering our own needs and desires, then this can have a huge knock on effect in many areas of our lives.

         

        I recently shared a picture of my husband and our eight week old baby on social media. He had the baby in a carrier and was sweeping the floor at the same time. He is actually taking the majority of the paternity leave as I run my own business, and so it was not an option for me to be off for any decent amount of time as the business doesn’t run without me, and so he is now off taking on the majority of care for our baby for the next seven months. As you can imagine this will potentially divide opinion, as it isn’t the norm in our society for men to take extended paternity and for women to go back after two weeks, but it has worked out wonderfully for us. We get to spend so much more time together as a whole family, my husband has had the opportunity to bond with our daughter on another level, and the flexibility has worked our really well for all of us. We know that we are very fortunate to have this option, and it hasn’t come without some challenges (certainly for me!) but overall we definitely wouldn’t change it.

         

        The reason I am sharing this with you is because when we were deciding whether to take this option, it did come to mind how both of us may be perceived for making this choice, and some people were shocked and didn’t necessarily think this is how it ‘should’ be! Opinions such as me not fulfilling my duties as a mum by going back to work too soon,my husband ruining his career opportunities by taking time off and so on. If we had worried about being judged by others we could have been in a very different situation right now, both trying to juggle work and a new born as well as a teenager and what for? To reach approval from others? To fit in with societies expectations? It was a consideration, and I know that so many people stop themselves from doing what feels best for them due to fear of disapproval and judgement. Who decides what is best for us anyway? All of societies norms and people’s opinions are simply a build up of conditioned beliefs that they carry over a period of time, that are not often challenged, and also regularly do not actually suit us or our lifestyle but have simply become so habitual.

         

        I wanted to write this as a reminder to anyone who feels they want more from life. That feels that they are holding off doing certain things due to fear of being judged, that you will be judged and thats OK! What if it doesn’t matter what other people think? What if it’s actually none of your business was they think? Take it from a 43 year old mum of a new born, with a stay at home husband, that your happiness will definitely not come from pleasing others, it will come from you putting yourself first ,and that involves sometimes making decisions that challenge the general norm. Go for it! You never know it may even turn out better than you ever imagined.

         KEEP UP TO DATE WITH BROOD:

        * indicates required
        Please select all the ways you would like to hear from Brood Magazine:
        You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website.
        We use Mailchimp as our marketing platform. By clicking below to subscribe, you acknowledge that your information will be transferred to Mailchimp for processing. Learn more about Mailchimp's privacy practices here.

        Related Articles

        SIMON WOOD’S FAMILY BBQ: VIMTO SWEET & SOUR HANGER STEAK KEBABS

        SIMON WOOD’S FAMILY BBQ: VIMTO SWEET & SOUR HANGER STEAK KEBABS

        VIMTO SWEET & SOUR HANGER STEAK KEBABS
        BY SIMON WOOD OF WOOD MANCHESTER AND WoodKraft Cheltenham. IMAGES © BROOD MAGAZINE

        It is important, so very important that we eat, cook and relax as a family. Despite life trying its best to get in the way. Once a week we should all make the time.

         

        This is my first column for Brood so I thought I’d lay out my food and family ethos as well as showing you some amazing hands on child friendly Summer BBQ recipes and a little something for the grown-ups to enjoy.

        Food and families are two topics in which everyone claims some expertise, and rightly so. Families are made up of people who eat food. Both families and food contribute to a person’s physical and social well-being throughout life and are the foundation of many memories, both good and maybe not.

        Dictionary definitions of food include terms such as wholesome, supporting growth, or providing energy. People recognize that food is necessary for the physical survival of their families. Although sometimes the purpose of food intake is only to satisfy hunger, the role of food in families goes much further than meeting physical needs.

        We can all recall many memories, special occasions, sad times and celebrations and in every one of them, Food, will at some point be what joins us together. The flavours, smells and sounds of a meal all evoke a sixth sense in us that immediately transport us to that event or period in time.

        It is important, so very important that we eat, cook and relax as a family. Despite life trying its best to get in the way. Once a week we should all make the time.

        VIMTO SWEET & SOUR HANGER STEAK KEBABS

        Today I’m going to focus on the Summer, the smell of a barbeque and dinner in the garden. And a recipe you can get the kids involved making.

         

        When I’m cooking in the restaurant or developing a new dish I have one brief. “Classic flavours served with playful authenticity” and this recipe does just that. It reminds me of my first Chinese, even though I’m using local Manchester products, Hangar Steak from my Butcher, Gav at Albion Farm. Vimto, there aren’t many Children (or Adults) that don’t enjoy the soft drink first sold in Lancashire. It was first manufactured as a health tonic in cordial form, then decades later as a carbonated drink. It contains the juice of grapes, raspberries and blackcurrants and that itself generates many childhood recollections.

         

        I use it as the sweetness in my Beef and Green Pepper Glaze, reminiscent of sweet and sour or beef in black bean sauce from family take-away treat nights.

         

        Using measures of two parts Vimto, one water and half red wine vinegar it’s a great yet simple marinade. In a saucepan add a little oil gently soften some sliced shallots before adding in your liquid marinade and reducing until sticky

         

        • 2 Shallots (Sliced)
        • 20ml Sunflower Oil
        • 300ml Vimto
        • 150ml Water
        • 75ml Red Wine Vinegar

         

        • Place a pan on a medium heat and add the oil, followed by the shallots. Soften the shallot gently and then add in the marinade. Reduce by just over half. Later in the recipe you’ll use a bunch of rosemary to glaze the almost cooked kebabs to give them a sticky sweet and sour glaze.

         

        In this recipe I’m using Hangar steak for my kebabs, you can use any steak for this recipe, it will work with Chicken or even Tofu. However I think beef is best and for that you need to get on good terms with your local butcher. I use Butcher Gav (@butcher_gav) from Albion Farm Shop Butchers in Saddleworth. He is an avid Grill master as well as being one of the best butchers in the business, the produce is amazing and it fits this recipe a treat, plus I’m supporting a local business which in the current climate is absolutely vital.

         

        Simon Wood
        BBQ IMAGES © FOR BROOD MAGAZINE

        For this recipe I’m going to cook for the family, that’s me and the kids (and Grandchild) so in total around 8 People. Here is what you’ll need.

         

        • 5 kilos of Beef
        • 8 Large Green Peppers
        • 8 Large Spring Onions (The giant ones)
        • 6 big sprigs of rosemary (to brush)
        • Maldon Sea Salt
        • 8 Metal 14” Kebab Skewers
        • 200ml Sunflower oil
        • 5 Sprigs of rosemary tied with string

         

        Method

         

        • First Dice your beef into equal sized pieces, around 1.5 inches square is best
        • De-seed and chop your peppers into the same size
        • Then, Half your onions
        • Next starting with the onion, then pepper, followed the beef layer up your kebab skewers with a piece of pepper between every chunk of steak.
        • Drizzle in oil and then Season with a good amount of Maldon Salt before grilling at 200ºc turning until thoroughly cooked, around 15 minutes
        • For the last 5 minutes use the sticky glaze and rosemary brush to coat the meat in the delicious marinade. Don’t do this to soon or the sugar will burn before the meat is cooked.

         

        Once cooked, charred and sticky make sure you leave the kebabs to rest thoroughly at least 10-12 minutes, this is so important and, gives everyone time to take in the smell and anticipation of dinner to be served. I would serve this with a simple green salad and a warm and toasty barbequed flatbread.

         

        Now, while you’re waiting for the meat to rest the grown-ups can enjoy this particularly Summery drink using one of my favourite flavours, Lemon.

         

        A Limoncello Spritz

         

        25ml Luxardo Limoncello

        25ml Forty-Five Dry Vermouth

        Fill with ice and then Top with Sparkling Wine of Choice.

         

        My choice is Exton Park RB45 this is the drink of choice for my restaurants Chefs Table arrival and shows an abundance of tropical and citrus fruit, with subtle notes of vanilla and orange blossom, it works amazingly well with this cocktail

         Once Poured simply Garnish with a Lemon twist or some Verbena before relaxing and enjoying making invaluable food related memories with the people that matter the most.

         

        I do hope you have enjoyed my first Column for Brood, Thanks for reading and if you have any recipe suggestions or questions please do send them to me at @SimonJWoodUK or simon@woodmanchester.com

         

        Thanks, Simon

         

         

        Simon is Chef Patron or WOOD Manchester on First Street Manchester and WOODKRAFT ‘The Artisan Eatery’ on Regent Street in Cheltenham.

        WoodKraft Cheltenham
        Simon Wood
        Written by

         KEEP UP TO DATE WITH BROOD:

        * indicates required
        Please select all the ways you would like to hear from Brood Magazine:
        You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website.
        We use Mailchimp as our marketing platform. By clicking below to subscribe, you acknowledge that your information will be transferred to Mailchimp for processing. Learn more about Mailchimp's privacy practices here.

        Related Articles

        Salmon and Chorizo Kebabs with a Tamari Glaze by Kate devine

        Salmon and Chorizo Kebabs with a Tamari Glaze by Kate devine

        Salmon and Chorizo Kebabs with a Tamari Glaze by Kate devine

        Let’s TALK HOLIDAY AND EXERCISE

        I’m lucky enough to be writing this months article while still on my holiday in Spain. I get asked a lot by clients and friends about how to stay healthy but still enjoy yourself while away; and to avoid the guilty feeling of less exercise and eating and drinking too much because, lets be realistic here, we are all going to do that to some degree while on our well deserved holiday.

        Firstly, and most importantly, your holiday is supposed to be a period of time that you get to break away from ‘every day’ life and recharge. Try to completely switch off from any feelings of what you should be doing and focus on what you actually want to do for a change – that could involve exercising or it could be sipping strawberry daiquiri’s by the pool. It’s only for a week or two and I can assure you, you’re not going to return home looking anything but hopefully a little bronzed and rested.

         

        Personally, I give myself at least a week off my usual exercise (this is classed as a de-load week in the fitness world) and can be anything from walking or a light jog/cycle a few times a week. Honestly, I try not to focus on exercise too much while away and think of it as more of a walk to the beach listening to a podcast or swimming a few lengths/playing in the pool with my kids. These are all things we don’t get to do while at home and it all counts as exercise! Any movement is good and sometimes it can be pretty fun!

         

        When it comes to food, I understand how my body works e.g. how it reacts to certain foods/drinks, how they make me feel and how I metabolise things, so I try to make my food choices based around this. I am gluten intolerant and have low blood sugar levels, so I have to pick wisely or else days of my holiday could be lost to illness. I have limited choices, whether I like it or not and that’s something I have learned to work with and now has very little impact on my life.

         

        I offer these 6 points of advice to my clients when it comes to maintaining a healthy lifestyle while on holiday or when socialising:

         

        1. Live your life – try to not make the enjoyable experience of eating out about ‘going off plan’ or ‘overindulging’. Your plan will still be there for you to continue when you’re ready. Restricting yourself will take the joy out of the experience of living your life. Spending time with friends and family has been scientifically proven to be good for your mental health; this is something that should be seen as an important area of your life and should be just as significant as the foods we consume.
        2. Plan ahead – Find out where you’re eating/drinking and research the food and drink menu before you get there. This will avoid you being overwhelmed with choices and help prevent making impulsive, unhealthy decisions under pressure.
        3. Push the boundaries – Opt for foods that are healthy but maybe something that you’ve not tried before or don’t often get the chance to have at home. Learn to enjoy the different tastes and textures of foods and drinks and appreciate the opportunity that you’ve created to be where you are now.
        4. Learn to make better choices – like you would when planning your meals and going to the supermarket, you will begin to learn what works for you and the healthier options you enjoy the most.
        5. Don’t feel obliged to have all 3 courses – Of course, if you want to and feel you have a good relationship with food, then absolutely go of it. Know you deserve to eat delicious food and that food is a privilege and should be enjoyed guilt free.
        6. Count nutrients not calories – counting calories is not something I promote in my clinic. I find it creates unhealthy boundaries and turns food into numbers that people base their choices on. Instead, maybe research the nutritional qualities of the foods you enjoy and discover what amazing benefits they can have on your health. Feel fulfilled with the choice you’ve made based upon how it best serves you, instead of the guilt of consuming too many calories.

         I’ve been experimenting with BBQ foods recently and trying to move away from the traditional sausages and burgers. I need more variety in my life and they’re just not cutting it anymore! Also our random British weather means that just as you’re all ready to get the BBQ lit, the heaven’s open and your all legging it inside! So I’ve roped my kids into helping me find a few more interesting recipes that they can get involved in preparing and cook themselves on the BBQ (with my assistance obviously!) or on the griddle, should the rain set in.

        One of our favs are kebabs. We use salmon and chorizo with a few veggies thrown in there. The kids love putting them together and chopping the veg and fish and building up each kebab whichever way they want. You can use any ingredients really – chicken, tofu, etc – and I serve these with a side of new potatoes (see my pesto and broccoli new potato recipe from last month’s article) or whole grain rice. Here’s our recipe for you to try with your brood…

         

        Salmon and Chorizo Kebabs with a Tamari Glaze 

         

        Makes 4 Kebabs

         

        What you will need:

        • Kebab skewers – either metal or wooden – if wooden, soak in water for 30 mins before using to avoid burning when cooking
        • Saucepan
        • BBQ/griddle pan
        • Whisk
        • Clingfilm/tinfoil
        • Baking tray

         

        Ingredients:

        • 4 salmon fillets – remove from the fridge to ensure they are at room temp before cooking and chop into chunks big enough to slide onto the skewers
        • Chorizo sausage – chop into chunks big enough to slide onto the skewers
        • Vegetables of your choice – we chose courgette and red pepper – chop into chunks as above
        • Lemon (optional) – chop into chunks as above – place next to the fish on the skewers if possible

         

        For the glaze:

        • 2 tsps ground ginger
        • 1 tsp five spice powder
        • 1/2 tsp chilli powder
        • 100ml tamari
        • 1 tbsp honey

         

        Method:

        • Firstly, make the glaze…In a small saucepan combine the tamari, ginger, five spice and chilli powder
        • Using a whisk, bring to a gentle simmer over a medium heat and cook for 6-7 minutes to reduce
        • Remove from the heat and add the honey while it’s still warm – continue whisking to combine and allow to cool
        • Place the chopped salmon, chorizo, lemon and vegetables on the kebab skewers and place on a baking tray
        • Drizzle the glaze over each kebab and cover with clingfilm/foil
        • Place in the fridge to marinade for a minimum of 30 minutes before cooking
        • When ready, place on the BBQ/griddle and rotate every few minutes until the salmon is cooked in the middle and the vegetables are charred on the outside
        • Serve with new potatoes and side salad – Enjoy!
        written BY KATE DEVINE

         KEEP UP TO DATE WITH BROOD:

        * indicates required
        Please select all the ways you would like to hear from Brood Magazine:
        You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website.
        We use Mailchimp as our marketing platform. By clicking below to subscribe, you acknowledge that your information will be transferred to Mailchimp for processing. Learn more about Mailchimp's privacy practices here.

        More Articles

        Auntie Cath Cooks: Honey Soy Salmon with Thai Salad

        Auntie Cath Cooks: Honey Soy Salmon with Thai Salad

        Honey Soy Salmon with Thai Salad!

        I needed to use up some veg in the fridge. I hate waste!! So if it needs using throw it in!!

        Julienne (ish) your veg (posh word for chopping veg into long thin strips) However- to add bulk and noodle type vibes I #spiralized a courgette! If it’s long and thin- I tend to spiralize! Especially when trying to keep carb intake down!! Prep the salad first.

        The fish:

        1/4 cup low-sodium soy sauce
        1/4 cup honey
        1/4 teaspoon garlic powder

        Olive oil
        Butter

        Heat the oil in pan – meanwhile whisk together the soy sauce, honey and garlic. Set aside.
        Cool the salmon skin side down till almost cooked through.
        Add one table spoon of butter and melt. Then add the sauce. Allow to thicken for a minute spoon over the salmon

        The veg that needed using this particular day:

        Courgette
        Spring onions
        Radishes (obsessed)
        Mange tout
        Finely chop a handful of coriander
        Finely chop one green chilli
        Whack it all in a bowl!

        For the dressing:

        1/4 cup peanut butter or other nut butter
        2 tablespoons fresh lime juice
        2 garlic cloves, grated
        2 teaspoons grated fresh ginger
        2 tablespoons soy sauce
        1 tablespoon sesame oil
        1 tablespoon maple syrup or honey
        Pinch salt such as Maldon

        Put all dressing ingredients into a blender- whizz up. Job done! Dress the bugger out with coriander!

        Catherine Tyldesley (or Auntie Cath as she’s often known!) is one of the UKs favourite actresses. Making in her mark in the likes of BBC Ones ‘Lilies’ , sitcom ‘Scarborough’, ITVs ‘View Point’ and Ofcourse- the nations favourite‘Coronation Street’.
        Catherine has recently finished filming another drama for ITV and was crowned Winner of All Star Musicals 2021. Cath’s other huge passion in life is Food! After study nutrition on maternity leave with her first child- Caths enthusiasm for food grew. Especially nutritious, budget friendly, tasty family meals. We’re thrilled to bits to have Cath join us and share her knowledge and passion! You’re in for a treat with Auntie Caths recipes!

         KEEP UP TO DATE WITH BROOD:

        * indicates required
        Please select all the ways you would like to hear from Brood Magazine:
        You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website.
        We use Mailchimp as our marketing platform. By clicking below to subscribe, you acknowledge that your information will be transferred to Mailchimp for processing. Learn more about Mailchimp's privacy practices here.

        Related Articles

        Kate’s healthy ice cream and fruit popsicles

        Kate’s healthy ice cream and fruit popsicles

        Kate’s healthy ice cream and fruit popsicles

        Summer is officially here…..!

        Schools are winding down, holidays are beginning to be had, and life feels kinda back to normal post Covid. But, the question that I think many parents will face – I know I’m slightly concerned about this – is what on earth are we going to do to entertain our brood for the summer holidays?!

        Well, we’re lucky enough to be going away for 2 weeks but we’ve a whole heap of time afterwards that will require planning activities, working things around work, yet still making sure the kids don’t spend days indoors sat on their Xbox. Sometimes that has to happen, I get it, believe me, and mum/dad guilt will probably set in at some point, but let’s not worry about that too much. Our kids aren’t that bothered; mine are just ecstatic to not be in school! This perception of having to be perfect in every aspect of life lies in each and every parents mind, and it’s a little internal battle of what we’re ‘supposed’ to be doing; rather than what we want to be doing and what actually works for us. We need to give ourselves a break!

        Of course, I will be encouraging my boys to look up from their iPads/phone for a while and join me in making delicious food together, eating and spending more time outside, seeing friends and family and to try not to kill each other!

        Did you know that July is National Ice Cream month? So, there’s no better excuse to get the kids involved in making healthy ice cold treats! Also, there’s one for us grown ups – National Cheese and Wine day on July 25th – it would be rude not to celebrate our appreciation for two of the finer things in life, wouldn’t it?!

        Here’s a couple of quick and easy recipes to make healthy ice cream and fruit popsicles which will hopefully keep your brood entertained, if only for a little while, and help keep their constantly hungry tummies full with healthy treats, a little bit longer.

         

        Easy Peasy Banana & Strawberry/Banana, Peanut butter & Cacao Ice Cream

        You will need:

        • Baking trays
        • Parchment paper
        • Food processor/blender

        Ingredients:

        • 5 ripe bananas (must be ripe)
        • Fruit of your choice 450g – I recommend strawberries/mango/mixed berries or cacao & peanut butter (1 tbsp of each)

         *Optional – Caramel Sauce to accompany the banana, cacao and peanut butter version:

        • 7 medjool dates – pitted and chopped
        • 1/4 tsp sea salt
        • 1 tbsp vanilla extract
        • 1/3 cup unsweetened almond milk
        • Add all the above ingredients to a food processor and blend until smooth

         

        *Optional – Raspberry Sauce to accompany the fruit version:

        • 200g fresh raspberries – heat slowly in a saucepan, stirring gently, until smooth
        • 1 tbsp desiccated coconut – stir into the raspberries once cooled.

        Easter Eggs Leftover

        Method:

         

        • Chop the bananas and fruit of your choice into 4cm pieces
        • Line 2 baking trays with parchment paper and place all fruit on both trays in single layers
        • Freeze for 4 hours or over night
        • Once frozen, place all the banana and fruit/cacao and peanut butter, into a food processor until smooth. This make take a while – the texture will go from solid to bitty and eventually smooth. Add a little coconut milk, or milk of your choice, if you find the consistency too thick. You will need to regularly scrape the fruit from the sides
        • Serve immediately and drizzle over either of the optional sauces above if necessary
        • If you require a thicker consistency, freeze for a few hours then place in the fridge until you get the desired consistency.

        Blueberry & Basil Popsicles – makes around 10

        You will need:

        • Food processor/blender
        • Popsicle moulds & sticks

         Ingredients:

        • 3 cups of blueberries
        • 2 cups of live yogurt/Greek yogurt
        • 2 tbsp honey
        • 1 tbsp vanilla extract
        • 2 tbsp roughly chopped basil

         Method:

        • Place all the ingredients into the food processor and blend until smooth
        • Evenly distribute the mixture between the popsicle moulds and insert the stick 3/4 of the way into the mould
        • Place the moulds in the freezer and freeze overnight
        • When ready to eat, run the end of the mould under hot water to loosen the popsicle slightly then pull slowly with the stick until free

        Enjoy!

        Easter Eggs Leftover
        written BY KATE DEVINE

         KEEP UP TO DATE WITH BROOD:

        * indicates required
        Please select all the ways you would like to hear from Brood Magazine:
        You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website.
        We use Mailchimp as our marketing platform. By clicking below to subscribe, you acknowledge that your information will be transferred to Mailchimp for processing. Learn more about Mailchimp's privacy practices here.

        Related Articles