Baba Ganoush is a favourite in our household, and by household I mean Baby Green, as it is an undisputed truth that if he likes a dish, it stays on the menu. We are delighted that Baby Green likes Baba Ghannoush, as the recipe contains a fair amount of healthy fats and calcium contributed by the tahini, both of which are particularly important for a growing child.

We've called these pudding pots as Baby Green is very particular about the words that he is learning and we didn't want to confuse, or, more importantly, disappoint him, with this new breakfast alternative by calling it 'cold porridge', even if that would be an apt description. So, cold porridge it may be, but not yesterday's congealed leftover porridge served up fresh and cold from the fridge (shudder) . We served it up to Baby Green for breakfast, thinking he might just enjoy it. Alas, he remains sceptical and has not wholeheartedly embraced this recipe (mild understatement). I must admit, I shared his scepticism initially. I, however, was won over by the proof in the eating of the pudding. 

We are very fond of our sprouts and they seem to make it into a variety of dishes that we enjoy. One of the more pleasing aspects of home-grown sprouts is that growing them is really easy, indeed, practically foolproof, something that is a very important feature in this household. Very little care is needed and the time it takes for a seed to turn into an edible sprout can be anywhere from a day to a week depending on the seed and how much sprouting is intended and desired. Some seeds like buckwheat and sunflower we sprout for 24 hours, while legumes such as mung beans and our kitchen staple, broccoli seeds, take about three days.

This pizza rivals any of its tomato based cousins. Roasted fennel and onion together with oil marinated artichoke offer a sweet and slightly sour combination that compliments the crumbly texture of the cheese. The cheese is fairly neutral and offsets the vegetables with their stronger flavours.

This recipe has earned its title as Righteous, it ticks so many boxes of goodness, not least ease of preparation. Deb, we thank you. If you have yet to try raw kale as a salad base, then this is the perfect introduction. This recipe includes a great mixture of flavours and textures and can be served as a side or easily adapted as a main. The base ingredients are kale, dried cranberries, toasted pine nuts, olive oil, lemon zest and lemon juice.

This past weekend, I decided to live a little and bought us all a round of bagels. Baby Green was extremely enthusiastic while Mrs Green was a little surprised by my outlandish behaviour. I even had one of the bakery’s peanut butter filled bagels (which I am sure was not a 100% peanut butter). This will probably not become a regular occurrence, but its nice to know that the "indulgent" option is just around the corner.

Last Saturday I ran an ultra marathon organised by Endurance Life in the South Downs, Sussex. It was windy and cold with plenty of ascents and descents. Although the terrain was tough, it was a great experience, and - as is the case with many ultra marathons - a unique way of seeing and experiencing some very beautiful landscapes. The views were spectacular and I met some wonderful people along the way. There are many reasons for why I put myself through these events