Cosy Wakame Soup

Since I can remember I have always enjoyed food, better in company, but also alone. Food is nourishment, is love, happiness and for me definitely comfort ♥

Comfort food doesn’t have to be prepacked and full of sugar to make me happy. For a great part of my childhood I was lucky enough to have my grandmother with me, preparing most of my meals. I remember coming home from primary school and have a nourishing, warm lunch which she had spent most of the morning making for me.

She also made everyday a sort of ice cream by freezing milk, coffee and sugar, in a tiny, brown espresso cup, which I adored by the way and still keep to this day…            ♥♥♥

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The time and care that went into each dish speaks more than words. I especially appreciate it today when I try to do the same for my husband and for my daughter.

To some of us the idea of cooking a meal from scratch might not represent the ideal picture, I get that, but the way I see it is we can control what greatly contributes to the health of our family. That makes it a privilege, doesn’t it?

Don’t get me wrong, after a long day I don’t dream of preparing a 4 course meal.. lol! I actually stick to simple dishes and tend to prepare some of the week’s meals in advance to give me extra time. However, I make it my priority to dedicate some time everyday to home cooking.

Education about nutrition starts in the kitchen ♥

It’s funny. My kitchen is the room me and my daughter spent most time in since she was born. I even bought her a tiny wooden kitchen and put it next to my cooking corner. When she was very little she would mix water and flour and add extra ingredients to make me a meal ♥

“There!” She would say whilst offering it to me on her little wooden plate with her tiny hands:) I knew that was an act of love ♥

By the age of 4 she would read the recipes out loud and I would let her pour the ingredients into whatever I was making. In the photo below she was mixing her dad’s birthday cake. Huge excitement going on there 🙂

sophiealwayscooks

She is 9 now and she can cook like a little lady. She wears her apron, she washes, she chops, she mixes, she is careful by the hob and I’m proud that she has learned about the effects that foods can have to our body.

We found a quote on google that perfectly describes it:  “with every bite you are either preventing a disease or feeding it”

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During the cold months @ the moseley’s house it’s all about comfort food:)

Soups, in particular, are super easy to make, once all the ingredients are in the saucepan they can take care of themselves leaving me with much needed free time…

More importantly though they can hold a huge amount of nutrients.

This soup provides us with a boost of B vitamins, selenium, vitamin D and protein from eggs and highly anti inflammatory benefits from the shiitake mushrooms and ginger.

I also use wakame seaweed that is super rich in minerals in particular manganese, iron and calcium, that help us balance hormones and improve symptoms of PMS.

In a study published in the American Journal of Obstetrics and Gynecology it is observed that women with lower levels of manganese in their blood experience more pain and mood-related symptoms during PMS and menstruation.

misosoup

Ingredients for 4 people

1 leek

a handful of wakame seaweed

a handful of sea spaghetti seaweed

2 large shiitake mushrooms

1 carrot

1 inch ginger root

1 courgette

3 eggs

a pinch of pink Himalayan salt

a tablespoon of  brown rice miso paste (optional)

Method

Wash and chop all the vegetables  and put them into a large pan (I use the scissors to cut mine small)

Cover the veg with water and add the salt

Bring it to a boil and simmer for about 1 hour or until the vegetables are tender

Add the miso (if using it) and stir for a few minutes

Add the eggs one at the time in the pan, stir them into the soup until they look cooked, which should take a few seconds!

Add a little of extra virgin olive oil and is ready to dish up 🙂