fullsizeoutput_25f1.jpeg

For me, my food journey has been life long, for as long as I remember I’ve been totally in love with eating and as for cooking, that began when I was old enough to reach the stove. Through disaster and constructive criticism to where I am now, a chef of 18 years having worked for some fabulous restaurants around Sydney, including my own Italian Trattoria, I spent some time working in the UK and now I am a proud mother of two beautiful girls who I have been just dying to take on a life long adventure of delicious nourishment.

Since reaching my 30’s I have taken a huge interest in health and have become a big believer in using food as medicine. Since bringing my two girls into this world it has never made more sense, that maintaining good health through food really is best when addressed from a very young age, from the beginning, only then will a child grow with a deep understanding that real food is indeed that. Whole foods are real foods.

At age 33, recently engaged to my partner Chris and pregnant with our first daughter I was inspired to take on yet another challenge (because a business and a first baby wasn’t about to be hard enough!) I spent a year studying holistic health through the Institute of Integrative nutrition. Here I learned about over a hundred dietary theories and lifestyles and if I was to take away anything from the course it would be this, not everyone is suited to one theory and not one diet is right for everyone. But one thing is for sure, eating as many vegetables and fruits that we can squeeze into our diet is nothing but beneficial for our health no matter who we are or where we’re from. Eating free range, grass fed and organic where ever possible is best and also that love and happiness, movement and breathing and finding activities which fill your cup are just as essential for good health as the food that you choose to eat.

What does a chef do once children are on the cards? I have had some work writing recipes for Marley spoon but I now I spend my days cooking for close to a hundred small children at a childcare centre, and can I say, going to and from work with my own two girls is a privilege that not a lot of women get the opportunity.

Please let me take you on our journey of exciting, healthy and delicious food ideas, recipes and experiences for you and your little ones to enjoy together.

And just so you know, I don’t believe in deprivation when it comes to treats but I do believe in restraint.

Subbing in healthier options where ever possible so our food can be beneficial even when it tastes naughty is how I like to cook.

Healthy bodies are happy bodies.

Much love, Beck x

 

Waste not, want not. The pumpkin soup that'll fill you with the good stuff as well as tidy up that veggie draw.

Waste not, want not. The pumpkin soup that'll fill you with the good stuff as well as tidy up that veggie draw.

Rebecca Hodges
easy meals, Food & Drink, Recipes, Soup, kids food

When I think about pumpkin soup, I think, wintry, thick, creamy, silky, sweet and a delicious carrier for spices and crunchy toppers too.

This pot of golden goodness was a cosy, nourishing and comforting way to give the crisper drawer a tidy out with all those last bits of veggies that always look less than inspiring on the days leading up to grocery day.

It’s a soup-er sneaky way to get in extra of the good stuff too, that often gets dropped off the high chair table or left on the side of the plate.

I always like to spike my soups with some sort of fragrant spice. They up the nutrient game supporting our immunity and digestion and also add in such depth of flavour.

Soups are incredible for utilising odds and ends in the fridge and for gulping down your recommended intake of vegetables. So get cooking and get creative!

Hope you love it!


fullsizeoutput_2798.jpeg

Recipe serves 4-6

Prep time : 20 mins

Cook time: 30 mins


Ingredients:

2 tbs extra virgin olive oil

1/2 leek, sliced

1 onion, chopped

4 clove garlic, crushed

1 carrot, chopped

1 large florette of cauliflower

1/2 zucchini (or 1 small)

2 stalks celery, sliced

100g potato peeled & quartered

100g sweet potato

600g pumpkin, peeled and diced

1 tsp paprika

1 tsp turmeric

1 tsp ground cumin

1 tsp ground coriander

1 litre chicken stock

1 cup leafy greens ( I used kale and chard)

Yoghurt, pepitas, sunflower seeds and sumac to serve. All optional.

Method:

Heat oil in a heavy based saucepan over medium heat and cook the leeks, onions and garlic for 5 minutes until softened and translucent.

Add in the remainder of the vegetables (except the greens) and the spices and mix thoroughly, cook for 1 to 2 minutes until the spices are fragrant, then add the stock and bring to a simmer, cook with a lid on for 20 minutes until all the vegetables are tender.

Stir greens into to the soup and blend with a hand held blender until the soup is smooth and silky.

Adjust seasoning with sea salt and pepper if desired.

Serve warm.

We had ours topped with some yogurt, I had coconut while the kids had dairy. Also added a sprinkle of sumac and seeds too.

*Sumac and sweet veggies are wonderful friends, it’s my 3 year olds favourite spice! The citrusy earthy spice and the sweetness of the pumpkin work really well together.

*Eating seasonal root vegetables on a windy winters day will help us to feel grounded and back down to earth.

Little tummies pear and almond muffins

Little tummies pear and almond muffins

Beans, beans they're good for your heart!

Beans, beans they're good for your heart!

Related Posts