Shelley’s recipes

Healthy family favourites from the Purchon household

Shelley’s recipes

In the Purchon household we love to eat healthily and we’re always trying new things, but even our children have their limits. In my monthly blog, I teach you how to cook the dishes which our children most enjoy. Our rule of thumb is this: If the children say it isn’t worth repeating, it doesn’t get a mention.

Three green vegetable soup

My children aren’t crazy about green things, and they especially hate courgettes, but they love this soup. Perhaps that’s because it’s blended into a velvety texture, or perhaps it’s the fresh taste of watercress and mint.

tahini lentils with egg

 

The other day my eight-year-old surprised me. She asked what was for dinner, and the only honest answer I could give the poor kid was tahini lentils with eggs and red onions. I braced myself. (The children have recently noticed that other people eat ‘normal’ food.) When she didn’t even look up from the Xbox and just said ‘Oh good,’ I knew I had to share this recipe with you.

A pot of chicken curry

If you think the only curry children can handle is a chicken korma, think again. The sweetness in this curry comes from the cabbage, but shh! It’s pureed, so the kids needn’t even know it’s in there. If you’d like to know how to cook a healthy curry packed with flavours that every member of the family can enjoy, read on.

Chipotle pork with Mexican slaw

Kids famously hate cabbage, and raw cabbage? Forget it. But our kids love this recipe.  The Mexican slaw is easy to make, and puts shop bought coleslaws in the shade. It complements the spicy pork, which has a sweet and smoky taste thanks to the marinade.

Home made vegetable soup

 

Once you’ve started making soups, you can’t go back to eating them from tins. These days I even turn my nose up at cartons, because those soups just don’t taste as fresh as the ones I can knock up at home. This minestrone is packed full of vegetables and is my all time favourite.

A dish of healthy lentil curry

 

If the only Indian food you've ever eaten comes from Indian restaurants, this recipe may come as a revelation. It doesn't have that layer of grease which take-away meals so often have, instead it tastes wholesome, fresh and tangy. Turmeric is so healthy that it’s sometimes used as a medicine, and sweet potatoes are a great source of potassium and magnesium.

Spiced carrot and cashew salad

 

Comments:

This is my new favourite recipe. I’ve served it to guests, I’ve served it to the family, and when people taste it they want to know what on earth is in it, and they want seconds. Thirds too. It’s based on a dish from a vegetarian recipe book by Anna Jones, and it is deliciously weird. It takes me over an hour to make, longer than most salads, but I’m getting quicker and it is well worth it.

The Original Superfood Salad

This recipe is much more substantial than most salads, with interesting and interesting texture thanks to roasted seeds, quinoa and avocado. The dressing includes maple syrup and is sweet and delicious.