Grateful for all we have

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My exercise and eating well regime have been going really well as my meal plans are simpler now with eating more salads and knowing how to balance it with protein and grains. Tonight’s¬†couscous salad of watercress, raw beets, grated carrots, radish, tomato and my new fave plant protein Beyond Meat “chicken” strips made from soy and pea protein topped with a miso chilli dressing so perfect for a meatless Monday. If I were to go vegan this is a perfect meal, one day I will get there! Still eating seasonal, local and organic adds so much variety to your diet and it is even better to get the vegetables direct from the farm.

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So I went out for Mothers Day celebrations on Saturday rather than Sunday as I am not a fan of crowds or people. I had a study break from my paper and went out for lunch to Terun on California Avenue in Palo Alto and afterwards, I went shoe shopping for my mothers day gift. Oh boy, what a treat to find such comfortable and beautifully made shoes, I saw these on a parent at the school I work at and said, “where do you find them” and she told me! These shoes are handmade in Israel and they are the most comfortable and light shoe to wear, I really had a hard choice choosing so I decided on the blue flats as I am looking for alternative shoes in my shoe collection to take over the Camper shoes that I have loved over the years. I get a feeling that from now on any spare $ I have will be spent on these Jafa shoes, they are the best! I mean the colours of the boots are stunning and that is what I have my eye on in the future ūüėÄ

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I enjoyed this vodka cocktail for lunch with beet gnocchi, eggplant balls, a Neapolitan style pizza with pear and gruyere plus a farro dish with calamari Рwhat an amazing feast!

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At work former students of 2nd grade built this portable see-saw at tinkering, it is super cool and I see the kids hang out at recess or during class time for some air time outside. It sways on a PVC pipe and a chunk of wood – superb design.

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This week after a week of being appreciated it was time to be grateful for the wonderful year I have had. At the end of last summer, I began a temporary substitute teacher assistant role which initially was going to be 6 months but carried on for the school year where I got to meet another two lively cohorts of children in Kinder and 1st. I am truly grateful for this opportunity of working alongside some incredible educators. Today I was notified they don’t have a role for me next year so I only have 19 days left in this role until Summer vacation. After that it is a holiday in Australia¬†to visit family and friends and then back here for one more year of student mama life and organising our move back home, it will surely be exciting!

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I usually go walking every week around the neighbourhood and it has been beautiful lately with all the spring flowers everywhere, I especially love the orange California poppies. This beauty is growing from a succulent and it is super tall and so pink it catches my eye each time I walk past РI managed to capture this in the evening light the other day, early morning would be best I think!

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Oh, and as I was cleaning out the classroom of library books to return I found this inspiring story and did a read aloud to the kinder kids. It is a story of Julia Butterfly Hill who lived in a redwood for over 2 years to see it preserved for all time. It was such an inspiring story inspired from the novel which I have to get my hands on sometime to ready over the summer I think! Which brings me to the Tarkine in Tasmania Рa place where I visited many moons ago with The Wilderness Society. Patagonia has made a film about giving this incredible forest sanctuary for all time World Heritage Protection. Heres to making that happen as I really would love to take my children there when we go home as it is such an experience for them to visit an ancient rainforest where you feel so small.

Farewell Arts Focus for another year!

Last week it was our final week of Arts Focus with some very talented sewers from our school. I was really impressed with this owl fleece hat – I think this student has set the bar high for the next session! The quilt we made was given to our school principal as a gift for her baby, here is a detail of it – embroidered by one of the students.

This 2017-2018 session we brought in some new projects such as the yarn octopus and felt emoji. For the second session, we introduced the button tree to fill in some time as we had a lot of older grade kids (5th grade choose what class they would like to do as their final class). My co-lead also made the kids get fancy with their pillow making which is always a plus to see the kids stretch their creativity. The pipe cleaner doll and embroidery on the bottom left was made by a kinder girl who sewed such beautiful stitches. A favourite of mine is the platypus embroidery sewn by one of the 5th-grade girls in the class.

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At the school where I work the students have been busy making a dollhouse for the auction coming up this weekend. The kids started with making little dolls of themselves and in true Reggio¬†fashion, it evolved into something magical – this dollhouse. With some help from their science and art specialists, this all came together. I am helping them with pipe cleaner dolls this week to give away with the house when it goes up for auction this Saturday evening. Tomorrow we will wrap the yarn around the pipe cleaners and define the bodies of all these dolls lazing around in the playroom of the house ūüėÄ

It was back to University over the weekend and what better way to get the brain going on this clean eating diet I am currently on is to have grilled sardines over sauteed kale and roasted garlic topped with watermelon radish and tomato – very tasty with a dash of sriracha.

The annual Holi celebration my friend celebrates each year was a lot of fun on Sunday. We were very lucky to have the sunshine and warm weather after our all out splash of colour followed by buckets of water.

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To add to this weeks collection of food I am looking at lentils as a high protein food so I needed to discover new recipes to eat them and this came to mind after enjoying lentils in Melbourne last year.

Black Lentils with Grilled Asparagus topped with watercress and goat cheese salad

1 cup black lentils (cooked)
1 small onion (cut finely)
Olive oil
1 cup diced tomatoes
1 teaspoon Smoked paprika
1 tablespoon miso mixed in a small amount of stock (a thick consistency)
Salt and pepper (to taste)

Bunch of watercress
Tomato
Goat cheese (as much as you would like!)

Method

  1. While waiting for the lentils put the asparagus in some oil on the grill.
  2. Simmer onion on a skillet in a little oil until transparent, add lentils.
  3. Mix onions and lentils and add diced tomatoes.
  4. Mix through miso and stock through the lentils and add salt and pepper to taste.
  5. Finish with watercress, tomato and goat cheese.

A quick little Valentine gift

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With Valentine’s day around the corner, I had a bit of a task on my hands to make last-minute valentines for my Kinder and 1st-grade students. So here is a quickie tutorial on making these cute little wooden bead heart necklaces.

Supplies needed: a stash of wooden beads – 25mm (about 1″), watercolour paint, brushes, skewers, a tall mason jar, sharpie, concreters string (from OSH) and Mod Podge.

Paint your beads all the colours of the rainbow using a watercolour wash on each bead, use a skewer to hold the beads in place. When the paint is dry draw a heart with sharpie and seal with mod podge on aluminium foil. The beads are ready to be strung and given to the kiddos as little Valentine gifts from their teacher! A super cool and somewhat quick project, I did have help with quality testing from my 9-year-old daughter – lucky!

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This is a super cute kinder card my co-teacher came up with using tissue paper squares, glue and then cutting the card to make a card for their parents.

These are observational watercolour drawings made by the 1st-grade class for a card for their parents Рsuch beautiful watercolours created.

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This was another kinder card using sequins, a sticker and a heart doily – I really love seeing what the kids make when given the opportunity to craft.

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This is an invitation for making the paper plate heart sewing with yarn craft for the 1st-grade class. All you need is some yarn, paper plates prepped with a heart shape and a hole punch and yarn needles. This is the perfect craft to practice sewing with a large needle and ready punched holes.

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And sewing last week with my volunteer class at Stevenson Elementary was making felt emoji keyrings – featured is one make by a 5th grader. We precut the circle and the kids can embellish whatever emoji they like from our emoji poster for ideas or create their own.

And I thought last week was pretty quiet with the 100th day of school – the Kinders bought in 100 of different¬†things like coins, seeds, Perler¬†beads, pom poms and these two with beads and little tiny felt houses. I remember when I did it with my kids it was 100 buttons stuck on some cardstock, maybe I was too overwhelmed with the two kids to be super creative at the time ūüėČ

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Again the amazing ramen recipe from Minimalist Baker and this time with a poached egg and seaweed – an absolute favourite at my place each week, especially in the winter.

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This is the Japanese Pizza from 101 cookbooks with a watermelon radish salad with a side of chanterelles and homemade miso mayo drizzled over the top – such a divine meal for the mushroom lover.

And I thought last week was pretty quiet – checking over all of this it seemed like quite a busy week for me, oh and I got some sewing done on the weekend too as I was inspired by some love bird fabric I found at FabMo. It is so good to sit at my sewing machine again ūüėÄ we have a break from school/work next week so time to organise the study/sewing room and do some sewing.

 

A four day week of busy-ness

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These two little animals in their groovy little house were made by the Kinders with their these Magna tiles to play with on the light table. They are so colourful, and I love seeing the creations made by the kids. Kindergarten is such a fun age to be in the classroom.

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Other fun prep ideas with the salad in a jar taken to another level by storing it in the IKEA jars that you can have a fresh salad on hand for lunch or even when you are making a quick dinner over the weekend.

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Thursday came around all too quickly and the second session of arts focus began! I was teaching with minimal instruction this time as we have dedicated volunteers for each table group. The kids made a stellar effort on both of their first-week crafts of a pincushion and a fleece hat complete with embellishments. I left the class thinking that went so well, and how great it is to reflect on the first session. We examined what went wrong and how to improve it for the next time (it does help we have more 5th grade kids!) I planned to get the kids into working their projects as soon as possible with minimal direct instruction on the rug.

These little wooden people were made with our art teacher at Ventana for the children’s story workshop where this character represents themselves for a personal narrative they will be writing. I love how they have come out, and even the one in blue to me looked like a grandma, but it is the persona of the little girl in the story with a swimsuit on and a swimming cap and just super cute!

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Friday I went to work and helped with the kids in 1st grade as one of the grandparents Nonna is helping the class make this fantastic quilt for the auction prize from their class. They have made hand prints, and she was getting the kids to place the border around the quilt from the scraps. It is so detailed, and Nonna is one talented quilter – I am quite excited to see the process directly from a professional. She has made the continents on a sea of blue in the centre which took ages to piece together! One trick she showed me when carrying her quilt back home was to use a pool noodle to wrap the quilt in – such a cool idea.

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Thursday was a big day for my hubby and my daughter who became a part of Russian history at Fort Ross for an overnight field trip. They both had night watch with 2am for the little one whose name was¬†Paraskov’ia Kulika and she was a Gardner. My hubby was a clerk at the store, and he traded goods to all the workers. They both came back Friday quite tired, but we did go out and catch up with friends for a birthday that evening.¬†

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Then came the weekend and¬†I was studying and trying to focus on doing a decent amount of work. We enjoyed time out with friends on Friday, and after study on Saturday, I like to go meet friends at the park and take the kids to play. Sunday came, and we went to see.¬†Mary and the Witch’s Flower by¬†Hiromasa Yonebayashi – famous for Howl’s Moving Castle, Princess Mononoke and Ponyo.¬†We went to enjoy the exquisite detailed Japanese animation. The story was lovely, and my son really enjoyed it so much it is now his second favourite film with¬†The Lego Movie for the number one position.¬†I highly recommend this movie for its rich animation and for the fun and original story inspired by the book The Little Broomstick by Mary¬†Stewart, plus it has cats in it!

Stepping into the New Year

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The first week back got off to a good start with a package arriving from Australia from my sister with some super cool prezzos¬†for the kids and the best surprise of all a pair of shoes from when I was in Grade 9! These shoes are vintage, they were from my mums family – either my nan or aunt which makes them even more special. They are just beautiful and are such a work of art in shoe design, I tried them on, and they were just like a Cinderella slipper way too small and too tight for my now flatter sole feet compared to when I was a youngin! So, for now, I will keep these shoes on show in my house as a piece of art from back in the day to remind me my love of shoes began a very long time ago ūüėÄ

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Last week I also began my 2nd half of the school year at my work as a Teacher Assistant at Ventana School covering for a maternity position until the end of the school year. I will be working with two amazing teachers in the Kindergarten and 1st-grade classrooms and I am so happy to be working with the kids too, they are just so sweet. I have forgotten how kids at these ages enjoy hugs and spending time with their teacher and in the classroom. In the Kinder class, one of my favourite things is the light table, and the kids were making up all sorts of wonderful stories with these little glass pebbles. I have to say a Reggio Emilia classroom is certainly a direction I would love to work in for the future.

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For the 1st grade classroom, there are rocks to explore and a glass container of mosses and lichen with lots of twigs and sticks, stones and many natural materials to use for when the children are creating stories. It is amazing what they come up with when you talk to them about what is happening in their creations.

The beautiful bead mobile on the left was created by the parents and the students with their intentions for the school year as a Back to School night activity. In the centre of the class the children created this branch, wire and bead mobile, I just cannot believe that I am working in a place with such an appreciation for nature and exploring – sometimes the serendipity of life takes you in the direction where you are meant to be!

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Going back to work full time for the next few months has also got me thinking about food planning a bit more and tonight I made a broccoli soup from Deborah Madison’s Vegetable Soup book, the base for Vegan Ramen from Minimalist Baker and tonight’s dinner a rice and vegetable casserole. Plus my neighbour who is moving back to her amazing remodelled house has cleared out some jars¬†from IKEA, and they¬†are perfect for stashing a kale, mustard green and watermelon radish salad for the week and these jars fit perfectly in the fridge.

Last week I made this incredible Japanese Pizza Okonomiyaki from 101 Cookbooks as we scored a massive cabbage in our Imperfect Produce box and this is a perfect way to use up all that cabbage (I also have a small experiment of Sauerkraut happening in the dungeon).

So between organising some delicious meals for this week and¬†food prep over the weekend, I wrote my second assignment for this teaching period creating a folio of resources for children with certain behaviours in the classroom. It feels good to have written my draft, and it is due next week, so I had better get into gear and start proofing this before I lose another weekend studying away! Not long now until I start the 3rd assignment which will be a case study in support children’s behaviour – whew, take a breath or two. In another 5 weeks and this subject will be over and I have a break for a couple of weeks. I have to say I am thankful for the Nintendo Switch and Just Dance to get me out of my study room and dancing in the lounge room with my family, it is such a great relase and excellent exercise!

Comfort food week

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Taco Tuesday

As I have to make the most of my time these days with working full time I am either doing a bunch of cooking at one time¬†or prepping for the dishes ahead of the week. A couple of weeks ago our Community Support Agriculture (CSA) box was taken from our front doorstep and found in the next block of apartments near the carpark with most of the fruit¬†taken out of it and left with some vegetables and the dozen free range eggs I ordered. This was confusing as I thought OK this person is vegan as they do not eat eggs and enjoy fruit?!? Due to this shenanigans, I have had to have my delivery changed to my hubby’s¬†workplace on a Thursday which means the fresh food and veggies come at the end of the week when I am totally knackered and it is hard to find the energy to cook. So this weekend, as I had a little bit of time I did a batch cooking experiment and whipped up a quiche with a couscous base, a pumpkin soup, apple crumble and baked eggplant. I have many kitchen¬†hacks that are super helpful for worknight dinners, and now that I am working, I need a meal either heated¬†up or ready in 30 minutes or less.

Our fave since I started work in August has been Taco Tuesday where a box of frozen battered fish, corn tortillas, a slaw – easily made at home calling upon the food processor to chop and guacamole is a hit with the kids for a super simple weeknight dinner. My guac is a couple of avocados, lime juice, cubed tomato, salt and pepper and is delicious!

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Eggplant Parma

With the colder weather now that fall is finally happening I have wanted to turn on the oven and cook up a storm. So with the baked eggplant, I made a tasty eggplant parmigiana¬†that I used to have at the local pub with a nice cold one at the end of a workday! This one was super easy with sliced baked eggplant¬†and layered with cheese, a mozzarella or tasty cheese works well with a rich veggie-laden tomato sauce. For extra protein, I have added refried beans to this sauce, and it cooked up into a loved gooey eggplant dish that only my hubby and I will eat as the kids will say, “Ewww¬†eggplant!” Still, this will work for a lovely lunch as well and its better than eating all the¬†babaganoush¬†that I usually make when eggplant is in the house.

 

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Collard green enchiladas

I had a bunch of collard greens sitting in the fridge from last Thursdays delivery, and I usually make wraps with lots of raw ingredients wrapped in a bright green collard green leaf and its refreshing on a warm day, but with this colder weather I experimented and make Collard green enchiladas. The idea is to take some leftover rice or quinoa and refried beans with a tasty tomato sauce and top it all off with grated cheese.

Collard Green Enchiladas

Bunch of Collard Greens (stems removed with a sharp knife)
Bottle of Pasta Sauce or any Red sauce
Can of refried beans
Cooked rice or quinoa
Grated tasty cheese or mozzarella

  1. Heat oven to 350 degrees F.
  2. Blanch Collard green leaves in boiling water, leave on a plate to cool.
  3. Prepare your red sauce with added vegetables like grated carrot and cabbage.
  4. Add your refried beans and keep them intact – the consistency has to be somewhat thick.
  5. In a square Pyrex dish, coat the bottom with some red sauce and start preparing the collard green enchiladas (have a plate handy, so the sauce is not all on the stovetop!)
  6. Use the whole leaf of a collard green folded in half and add the rice or quinoa on the leaf top with refried beans, red sauce mix and arrange in the Pyrex dish.
  7. Top with grated tasty cheese and bake for 20 minutes or until brown on top.
  8. Enjoy!

 

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Salmon and Vegetable Pie

I am quite a fan of savoury pies as I have had to make my own here as there are not many places that serve a savoury pie here in the USA. In Australia, I can go to a cafe and get a lovely veggie quiche and salad for lunch but here the things I miss I have had to make, so I have become quite competent in making quiche at home and usually is my go-to dish for a dinner party. The favourite book for my pastry is A Year of Pies and has many pastry recipes at the beginning of the book. I usually make the pastry with a shortening and butter mix, and it is delicious with the Spinach Impossible pie recipe I use as the pie filling either with spinach and feta or a salmon and vegetable. This pie was a bit of a hack as I did not make the time to whip up the pastry in my food processor, instead I cooked up some couscous and used that as a base for this pie. I felt it worked for a quick Sunday dinner and my family was ravenous after a day at the ranch laying concrete in the chicken coop! Oh and for dessert I made an Apple Crumble with a topping of coconut, brown sugar, oats, flour, butter, walnuts and spices. Another recipe fave of mine from a book I found at the local bookstore called Wholefood Р300 Recipes to Restore, Nourish and Delight.

A friend asked me to add some recipes to the blog, so I thought this week was an excellent opportunity after the excitement of Halloween. I really am having to really rely on kitchen hacks and prep in advance with this full-time work thing, and it works really well as I can never predict how a week will unfold, there could be many meetings after work, or I could be home early, who knows? This is where easy to prep recipes save the day! The other excuse I have is I use the kitchen as a place to create as I feel now with cooking and making meal plans since my son was born (12 years ago) I have quite a repertoire of recipes to draw upon. The kitchen is an excellent place to experiment, and most of all make wholesome meals for the family. Enjoy your week and eat well ūüėÄ

 

 

 

 

 

 

Art and New Discoveries

As our class will be going on a field trip to the San Francisco Botanical Gardens next month our Atelierista (Art Specialist) bought in some cacti for the kids to practice their observational drawing. They used Indian ink and pastel, to apply the ink the kids used a variety of brushes, plastic forks and skewers.

A Problem of the Month in maths was this worksheet looking at the patterns in bowling pins and using repeating patterns to work out how many pins were set up. It is interesting how the kids approached this with their super cute drawings, most of them getting messier and messier at each line of the x pattern. More math resources for the classroom for working in small groups and coming together as a math congress to discuss their findings in the end.

After assembly this week the whole school all sang a song to the birds – yes this is the whole school including the teachers and the specialists. It was a cute little song I am sure the birds really enjoyed! We all danced in a circle around the labyrinth near the upper playground, it is such a wonderful place to work!

My discoveries this week were overnight oats and how good they are as a study snack! All I did was get this recipe from Oh She Glows Every Day by Angela Liddon, I store it in the fridge adding fresh fruit and coconut to the bowl for the healthiest snack ever.

Apple Pie Overnight Oats
(this is my slacker version adapted from the cookbook)

1 cup oats
1.5 cups cashew milk
1 tablespoon maple syrup
1 teaspoon ground cinnamon, to taste
1/2 teaspoon pure vanilla extract
Small pinch of fine sea salt
1 Fuji apple unpeeled – chopped up finely
2 tablespoons chia seeds
Ground Allspice
Ground Ginger

I just used a large mason jar put all the ingredients in there gave it a shake and left it for the morning and the next day and the day after, it keeps a few days in the fridge and is a great snack anytime!

The avocado with Siracha is sitting atop a super easy recipe for baked zucchini patties from the Vitamix cookbook I found at the library.

I love the library and one of the books I found there this week was this amazing Lebanese cookbook, and it made me so hungry just looking through it. If only I could get decent Lebanese food here like I do back home in Melbourne!! The good thing¬†about working full-time¬†is discovering shortcuts to eating well and the best place to find good recipes is at the local library, go Mountain View Public Library you are my best friend ūüėÄ

 

A piece a Week – A Tea Cozy for the Downton Abbey final

Getting motivated to fit in my special volunteer projects can be very tricky with my schedule. Last weekend I worked on a wrap tea cozy for the Downton Abbey final happening next week on PBS! In getting ready to say farewell to one of my favorite shows I have been listening to the podcast with behind the scenes interviews. 
With the celebration of the final, the library staff and I thought it would be nice for the Sew Sew with FabMo class to make their own tea cozy. This class is scheduled after the final but still it always nice to have a warm pot of tea in the evenings РI will have to give it a try. On March 13th at 2pm on a Sunday afternoon the library is having a Downton Abbey tea party at the Community Room, so if you are a local and enjoy Downton this is the place for you! 
For this tea cozy I used FabMo Interior Design fabric for the exterior and a quilting cotton scrap for the inside. Soon I will post a tutorial for this, definitely before the class on March 15th!
Fancy a cuppa love?
With the Spring weather at the moment we are taking advantage of the sunshine and hiking the amazing trails around us. We revisited a trail from 2007 the Wunderlich Park trail in San Mateo. We walked uphill to this beautiful meadow and then back down again to the carpark a grand total of over 4.5 miles (around 7km). When we visited this trail in 2007 we had to carry a 1 year old now it is so much easier with our 10 year old and 7 year old using their own legs and keeping their own pace. Once we reached the meadow from the Bear Gulch Trail which is around 1.5 miles from the sign near the carpark, we stopped there for a snack and time to roll down the green hills, it felt like we were in the The Sound of Music surrounded by all the green.

Playing on the meadow

The view from the sign

Part 2 of the above shot!

This hike is interesting with the flats of Redwood forest in between the woods that include eucalyptus, manzanita and oak. The kids enjoyed the Redwoods that had been hollowed out by fire creating little caves to explore and hide in.

A dancing tree

Hiding in a Redwood

Sunshine in the eucalyptus grove

Nice big hole from an amazing old redwood

The mountain goat in action with a hiking stick

After our hike in the lovely weather and lunch at this great little El Salvadorian cafe in Redwood City we dashed home made a lovely Kale, Chickpea and Cous Cous salad for the Cub Scouts Blue and Gold dinner. The dinner marks the transition of the boys to their next level to Boy Scouts. For Ash it was his final destination – the Arrow of Light. He had to cross the bridge below marking the final year of cub scouts – unfortunately he is not wanting to continue, it is his decision. I think it is something he has enjoyed with his friends and now that middle school is around the corner who knows what activities will take its place.

Take this bridge to cross to Boy Scouts

Watch my arrow fly! 

Yay I have my arrow now and all is done!!

The Salad for the potluck- there is usually never enough salads at a potluck!

Kale, Chickpea, Beech Mushroom and Couscous Salad

Ingredients


1 cup Israeli cous cous

Beech Mushrooms from the CSA box

1 cup of Chickpeas (Garbanzo Beans) soaked overnight and cooked in the pressure cooker

Za’atar (see this site here) or you can buy it at Penzeys

Curly Kale with Sesame oil

Preserved Lemon to taste – finely chopped

Spring Onions and Parsley to finish

Get to it…

1. Cook couscous by boiling 1.5 cups of water and adding the 1 cup of couscous. Take off the stove and leave the lid on the saucepan for the couscous to steam and absorb the water Рtakes about 10-15 mins. Then use a fork to separate. 

2. Prepare the kale by pulling it off the stem and making small pieces in a large salad bowl add a touch of sesame oil and massage through the leaves and leave to soften and marinate. 

3. While the couscous is doing its thing cook the beech mushrooms in an iron skillet with a little bit of olive oil Рwatch them and enjoy their smell Рbe careful not to burn them. 

4. Take the mushrooms from the pan and place them in a bowl. Take the prepared drained chickpeas and add them to the skillet with some olive oil and add Za’atar to taste.¬†

5. By this time the cous cous is ready make sure you have separated the cous cous then add it to the bowl of kale. Take the cooked chickpeas and add them with the finely chopped preserved lemon. Use tongs to mix it all together and top with spring onions and parsley and serve it family style. 

52 weeks Project – Sri Lankan Cookbook – Lentil Feta Rolls – an easy Friday night dinner

So let me start my Sri Lankan cooking project fell off the wagon Рstill I love to cook every day and I enjoy experimenting so here is a recipe that was inspired by the Persian bakery we went to a few weeks ago. This is not Sri Lankan though I did eat a lot of lentils when my mum cooked us dinner and it was purripu Рdahl with rice and a curry. School had started and we were getting back into the swing of things and after a play in the park on a Friday night I needed to whip up something easy for dinner. It was inspired after this recipe from taste.com.au Рone of my favorite recipe sites. 
An Easy Friday Vegetarian DinnerLentil, Eggplant and Ricotta Wraps 
Ingredients
1 eggplant
Olive oil to brush 
Kosher Salt and Freshly Ground Pepper
1 cup of french lentils (cooked)
Olive Oil 
Small Red Onion 
Garlic
Balsamic Vinegar
Salt & Pepper to taste
A bunch of mint leaves (to taste – I love mint so the more the better)
Tomatoes
Avocado
200g ricotta, crumbled
Flat Bread to use as wraps or any wraps will work in this recipe
Method
1. Prepare Eggplant by roasting slices in a 200 degree C (440 F) oven for 20 minutes.
2. While eggplant is roasting cut up onion and place in skillet with olive oil when onion is browned add the garlic and balsamic vinegar to taste. Cook on a low heat as the onions should get caramelized and nice and soft. Add salt and pepper. Take off heat and cool in a bowl. 
3. Get your ingredients ready to place on your wraps by chopping up the mint, tomatoes and avocado. Have the ricotta at the ready to crumble on the base of the wrap. 
4. Take out the eggplant turn off the oven and let cool while warming the bread Рthis may not be necessary as the ingredients are at room temperature. 
5. Take the wrap Рplace ricotta on the base near the center add the lentils, mint, tomatoes and avocado and top with the caramelized onion. Roll your wrap and eat straight away Рthough leftovers are very good when heated in a sandwich press. 
What a treat these can be jazzed up in so many ways – maybe a miso mayo??