Great website

Below is a link to a very good website all about the environment and health related stuff. They have a section on children's health at the bottom.

http://www.ewg.org/

In particular they have created a really handy guide of the foods they definitely recommend to buy Organic and those which are not so imperative - there's an app to download to your iphone too which is cool

http://www.foodnews.org/walletguide.php

I hope you find this interesting and of use.

Courgette Risotto

An easy to make, no fuss dinner or good served with meat or fish

300g arborio rice
1 litre veg or chicken stock
1 small courgette, grated
1 onion peeled, finely chopped
50g butter
3 tablespoons olive oil
2 handfulls freshly grated parmesan cheese

1. Melt the butter in a large pan, then add the olive oil.
2. Add the onion and fry on a medium heat until soft.
3. Add the rice and fry for a further minute until the rice kernels turn transparent.
4. Keep the stock in a seperate pan on a low heat, then add two ladels to the rice.
5. Add the courgette and stir well.
6. Continue to add the stock ladel by ladel until it is all absorbed , this normally takes about 15 mins.
7. Once the rice is cooked take off the heat and add the parmesan, then serve.

Scottish shortbread (go down a treat at Sonny's school on International Day)

I know these are not v healthy but i'm a great believer in everything in moderation...

125g/4oz butter
55g/2oz caster sugar
180g/6oz plain flour

1. Heat the oven to 190C/375F/Gas 5.
2. Beat the butter and the sugar together until pale.
3. Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm/½in thick.
4. Cut into rounds or fingers and sprinkle with a little extra caster sugar. Put on a baking sheet and chill for 20 minutes. Bake in the oven for 15-20 minutes until pale golden. Cool on a wire rack.

Tofu snack

An easy and tasty way of serving tofu, great served on its on as a snack or with veg and rice to make a meal - I was really pleased when our kids ate this as there's lots of good in it.

300g tofu, cut into small cubes
1 tablespoon olive oil
1/2 teaspoon of turmeric
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried oregano
1 clove garlic, crushed
1 1/2 tablespoons soy sauce
2 tablespoons brewers yeast (optional)

1. Heat the oil in a frying pan and fry the tofu cubes over a medium to high heat for 4-5 mins, stirring to ensure they get cooked on all sides.
2. Lower the heat and add the turmeric, toss well to give the tofu a deep yellow colour.
3. Add the dried herbs, and crushed garlic. Keep stirring for 1 more minute.
4. Remove the pan from the heat and add the soy sauce and brewers yeast (if using). stir well and serve.

1.

Baked Butternut squash with rice

Easy to prepare and the sweetness of the squash makes it a hit with all the family. I serve it with baked salmon, I add the salmon wrapped in foil with a slice of lemon to the oven half way through the cooking of the rice.

Serves 4 (as a side dish)

350g butternut squash peeled, and cut into medium chunks
1 medium red onion peeled and chopped
15ml olive oil
1/2 veg stock cube
125g basmati rice
2 tsp dried thyme

1. pre-heat oven to 200 C, 400 F or gas mark 6.
2. put squash and onion in a roasting tin and drizzle with the olive oil. season and cook for 20 mins until the vegetables colour.
3. dissolve the stock cube in 500ml of boiling water. Add rice, thyme and hot stock to the roasted vegetables. cover and seal with foil.
4. return to the oven for 25 mins or until the rice is cooked. serve immediately.