''If you've never stayed on a canal boat before then definitely add it to your to do list!
Over the summer I was lucky enough to spend a few days traveling along the canal with my family up in Wales and thought I'd share with you why I completely fell in love with the whole way of life!
Firstly you're physically forced to slow down (which was really good for me because I'm always rushing about!)
You soon realize that there's no going anywhere fast and so you might as well sit back, relax and enjoy the scenery. It's the traveling not the destination that's important!
It was a chance to connect with nature which is always soothing and healing. You find yourself right up close to all the birds, insects and wildlife as well as the foliage, flora and fauna that grows along the tow path.
We passed an owl perched on a tree stump, saw a fish jump, the sky change colour and lots of weird looking bugs as well as a few ducks but my favorite bit was definitely passing through under a canopy of trees!
I was reminded of my need to be with nature regularly in order to re-charge and re center and wondered how I could have left it so long.
Living on a narrow boat encourages a more zen and minimalistic approach to life. It teaches you to let go of worldly possessions because basically there's no room for them!
There is a focus and enjoyment of everyday tasks for daily living; essentials like water and power can not be taken for granted as they are living in a house. It's about going back to basics and living simplistically as we once would have done.
Another thing I liked about being on the canal was the sense of community (especially when moored up at the marina)
People seemed friendly and willing to help out their neighbors a bit like when your camping; oh and everybody says 'hello' to everyone as their boats pass in much the same way dog owners and joggers do!
The only thing was remembering not to come across as a nutter by saying hello to everyone when popping into Tesco!
So would I consider living on the canal? Well I love the idea but I'm not quite sure how I'd squeeze my family + cat into such a small space without us all driving each other mad!
I would like to continue with some of the things I learned and enjoyed from the canal lifestyle though; like slowing everything down, finding enjoyment in the mundane daily tasks, finding time to chat with a neighbour, being mindful of energy/water usage, being less attached to material possessions and connecting more with nature. It just all seems like a more natural way to live!
''As the colder weather approaches treat yourself, family and friends to a delicious nutritious and warming meal!''
Since my daughter was little I have been collecting healthy and nutritious recipes and cooking our evening meals from scratch. I love to try out new dishes and run them by my family who then decide whether or not they go in 'the book'!
As the colder weather approaches I thought I'd share with you a few of our favourite winter warming meals that have made it into 'the book' and are always dug out at this time of year.
All the recipes are vegetarian but are so warming and filling I promise even the most avid meat eater will feel satisfied! All the ingredients used are simple, inexpensive and can be found in your local supermarket; they all serve roughly 4 people and won't take you very long to cook. So treat yourself, family and friends to a delicious, nutritious meal...I hope you enjoy!
Winter vegetable soup
(this makes loads so freeze half for another day!)
Ingredients:
olive oil
500g potatoes
300g carrots
2 large onions
1 large leek
300g parsnips
300g swede
small bunch of chopped parsley
2 pints of vegetable stock
salt and pepper
nice crusty bread
How to cook:
1. Peel
(or leave if organic) and chop the potatoes, parsnips, swede and
carrots into small chunks (roughly 2cm cubes) wash and slice the leek,
chop the onion and garlic.
2. Put
enough olive oil to cover bottom of a large sauce pan and gently fry
the vegetables in this order: potatoes, swede, parsnips, carrots, leeks,
onions and garlic. Stir occasionally until vegetable are really soft.
3. Meanwhile make the stock. Then add to the pan and bring to the boil. Simmer for 10 minutes.
4. Blend in the pan with a hand blender or leave the soup nice and chunky if you prefer. Season with salt and pepper.
5. Enjoy with warm crusty bread. Yum yum!
Spiced sweet potato,chickpea,dumpling casserole
Ingredients:
1 tbsp olive oil
1 onion
2 sticks of celery
1 green pepper
150g button mushrooms
400g sweet potato cut into bite size chunks
2 carrots also cut into small chunks
2 cloves garlic
1 tbsp plain flour
2 tbsp medium curry powder
125ml dry white wine!
600ml (1 pint) vegetable stock
can chopped tomatoes
can chickpeas drained and rinsed
Dumplings (you can also by these frozen or in a mix!)
100g self raising flour
50g vegetable suet
2 tbsp fresh coriander
How to cook:
1. Preheat
the oven to 180 degrees or gas mark 4. Heat the oil in a large pan and
cook the onion, celery, pepper, mushrooms, sweet potato, carrots and
garlic for 10 minutes until beginning to soften.
2. Add
the flour and curry powder, stirring for 1 minute. Stir in the wine,
stock, tomatoes and chickpeas. Season and bring to the boil. Bake in
oven for 1 hour.
3. Meanwhile
make the dumplings...Mix the flour, suet and coriander with 4-5 tbsp
cold water to form a dough. Season to taste, shape into 8 balls and
chill in fridge.
4. Remove
casserole from oven after an hour of cooking, place the dumplings on
the top and Cook for a further 30 minutes until dumplings are puffed up
and golden brown
5. Serve to very hungry people!
Vegetable crumble
Ingredients:
150g wholemeal flour
100g oats
100g margarine
1 large onion
3 clove garlic
1 small cauliflower
200g carrots
1 medium leek
125g mushrooms
1 tin chopped tomatoes
1 vegetable stock cube
salt and pepper
How to cook:
1. Pre heat oven to 200 degrees or gas mark 6.
Peel
and chop the onions and garlic, Slice the carrots and leeks and fry
them all together in enough oil to cover a large saucepan.
2. Break the cauliflower into small pieces, finely chop the green parts as well and add to the pan.
3. Cut
the mushrooms in half or leave whole if they are small, add them to the
pan. Add the chopped tomatoes and the stock cube, bring to the boil
and simmer until the cauliflower is almost cooked. Season with salt and
pepper.
4. Mix
the flour and the oats in a bowl, add the margarine in small pieces and
rub in until the mixture looks like breadcrumbs. Season.
5. Put
the vegetable mixture into an oven proof dish and cover with the
crumble on top. For extra nutrients add some sesame or sunflower seeds!
6. Cook in the oven for 30 minutes and serve with Green beans/salad.
7. Enjoy!
Nutty lentil casserole
Ingredients:
500g potatoes with their skins on
1tbsp olive oil
1 chopped red onion
2 chopped carrots
200g red lentils
half tsp mixed dried herbs
1 tbsp soy sauce
150ml vegetable stock
tinned chopped tomatoes
85g roasted peanuts
40g grated cheddar cheese
How to cook:
1. Boil the potatoes with their skins on. In another large pan heat the oil and cook the onion for 5 minutes until softened. Add the chopped carrots and continue cooking for further 2 minutes.
2. Add the red lentils with the dried herbs and soy sauce and stir well to coat. Add the tinned tomatoes and vegetable stock and bring to the boil.
3. Cover and simmer for 20 minutes or until all the stock has been absorbed and the lentils have softened. Stir in the peanuts and simmer for a further 5 minutes. Drain the potatoes and allow to cool then slice.
4. Put the lentil mix into an oven proof dish and arrange to slice potatoes on the top. Sprinkle the grated cheese over the potatoes and place under a hot grill for 5-10 minutes until the heese is bubbling and golden.
5. Enjoy!
