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Spring Edition 2017

  • Text
  • School
  • Parents
  • Notices
  • Wellbeing
  • Photography
  • Pupils
  • Recipe
  • Fitness
  • Exclusive
  • Pressures
This term's free magazine is out now! Our 80 member schools are sending one home to every family. If you would like to know more about how your school can raise funds through School Notices or would like a free copy, please email info@schoolnotices.co.uk

COOKING THEM HEALTHY The

COOKING THEM HEALTHY The Cooking them Healthy girls, Georgie Soskin and Jo Saunders (with 6 children under 7 between them) are passionate about providing simple, delicious and nutritious recipes that work in the context of busy family life. The gorgeous Spring sunshine is helping to lift our spirits and finally the days are gradually getting longer and warmer. We are enjoying an abundance of new life with tulips and daffodils exploding into colour and the trees are starting to bud. A shift to warmer weather can however trigger pollen allergies and hayfever leading to a rise in respiratory issues. It can be helpful to avoid or reduce intake of dairy products if excess mucus is a problem and our yummy tagine is both dairy and gluten free. We have chosen a combination of deeply nourishing ingredients in our fragrant Chicken, Almond and Apricot Tagine, making it a perfect dish for this time of year. The warming spices have both antiinflammatory and antioxidant benefits, with the apricots and raisins providing both natural sweetness and a rich source of fibre. Garlic and ginger are helpful natural anti-microbials to help support immune health and we love using homemade chicken stock where possible for its benefits for digestive health. The almonds add a helpful protein hit as well as adding depth and a creaminess to the dish so it feels substantial and indulgent. This recipe works brilliantly for both younger family members as well as for a grown-up dinner party too. We hope you enjoy it as much as our families do. www.cookingthemhealthy.com IMMUNE BOOSTING CHICKEN, ALMOND & APRICOT TAGINE RECIPE SERVES 4 INGREDIENTS 400g left over roasted chicken or 2 chicken breasts cut into mouthful chunks ½ tsp turmeric 1 tsp ground ginger 1 tsp cinnamon 1½ tsp ground cumin 80g ground almonds 80g dried apricots (chopped or whole depending on your family ages) 60g raisins 500ml chicken stock (preferably homemade) 1 small white onion, sliced 1 clove garlic, pasted INSTRUCTIONS 1. Start off by sweating the onions gently in a large frying pan until softened and translucent. 2. Next add your garlic paste and spices and cook out for about 20 seconds, making sure not to burn either. 3. Add your roasted chicken to the pan and mix together. If you are using chicken breasts, simply remove the onions and spice mix and pan fry your chicken pieces to colour and cook them all the way through. Then add the onions and spices back to the pan and mix all together. 4. Next add ¾ of the chicken stock into the pan. 5. Sprinkle in the ground almonds and you will see the dish transform and thicken. Add the rest of the stock to loosen, along side adding the raisins and dried apricots. 6. Taste and season if necessary. If too thick just add a splash more water. 7. Enjoy with either a bowl of fluffy brown rice or roasted sweet potato. 26 www.schoolnotices.co.uk www.schoolnotices.co.uk 27

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