Following a healthy and well balanced diet with lots of veggies and good protein is often difficult even for us adults. So how about when it comes to our kids? As parents we are responsible to teach and inspire our kids to eat healthy, and of course, this is a lot of work. I often struggle, but the most important rule that I’ve set for myself is to never give up! After the long summer break the kids are back to school and fall has come. With this new start, I’ve also tried making changes in our family’s eating habits and integrating those into our routine. During the holidays and while traveling, exceptions to the routine are unavoidable, which is absolutely normal.
The following recipe is a quick and easy way to prepare homemade broth without worrying about processed sugar or other potentially unhealthy additives. I cook vegetable broth about once a week, saving various cut-offs for a couple of days until I have enough to cook a delicious broth. The broth can be easily stored for about a week in the fridge, or you can also freeze it. I use homemade vegetable broth in many of my recipes and it’s unique every due to slightly different ingredients.
These days I’ve been creating light dishes that are full of flavor. I had a nice jar of yellow tomato puree, and I wanted to build on its fine and delicate taste, full of Umami. I had several ideas and started cooking in my head – as I always do – while shopping, exercising, or picking up the kids. In fact, most of my recipes start in my head way before I start anything in the kitchen. Once in the kitchen, all these ideas come together and it’s not unusual for a recipe to be created in one session. In this dish, the combination of ginger, herbs, homemade stock, and yellow tomato sauce is so flavorful, you can eat it with any kind of fish or vegetable that you like. I steamed broccoli, spring onions, and carrots alongside oven baked codfish.
