Comfort food

It’s been one of those weeks. Even though we are fast approaching the middle of this week I feel I am only just getting over the emotional effects of the previous seven days gone by.

Nothing catastrophic has happened, no life threating illnesses have threatened me or my family nor have any sudden misfortunes have occurred, it was just one of those weeks.

Pathetic though it may sound, my incessant frequently reminding mind chooses to at one minute make me believe anything is possible and give me a glimpse into what I want my future life to portray then within a matter of seconds my own brain seems to relish in the fact that it can destroy all my wondrous hopes and bring me back down to earth with a harrowing exaggerated version of reality.

I’m sure it’s not just me who encounters such civil wars with one’s self, I’m pretty sure it happens every day in every country on everyone’s working mind. However much I force myself to believe that it’s not just me that this is happening to it seems to take me a least a week to get over the emotional hangover that my body has endured.

Although food and I have not always seen eye to eye it’s always there to provide an edible blanket of comfort, richly wrapping its arms of goodness around me alleviating me of all of my woes and worries.
Comfort Food can come in many forms, each of which applies itself to the individual requirements of the person’s particular needs. Mash potato, macaroni cheese, roast chicken and homemade gravy are among the favourites that help to restore those feelings that we have been sorely missing. Sometimes we yearn for that feeling of security that only your mothers sponge pudding and custard (or in my case eggy bread) can recreate or maybe we are just so inconsolable that only a family sized galaxy bar and a tub of clotted cream ice cream will do.

Whichever way we look at it everyone has their own preferred way of restoring those feelings of serenity and mine have changed quite frequently throughout the years. Crispy skinned jacket potatoes laden with generous handfuls of cheddar cheese topped with baked beans featured quite heavily when I was in my late teens but then again anything that included baked beans was a sure fire way to ignite the light that had gone out inside of me ( especially cold from out of the tin!), a slice of battenburg round at my grandparents’ house with a milky cup of tea use to motivate my positivity after spending a mind numbingly boring day at school or if I was left to fend for myself I very often found peace in a bowl brimming with milk and fake chocolaty coco pops.

Thankfully my tastes have evolved and I now not only find the solace in eating food but in the preparing of it as well. Nothing sooths my soul more that standing at the front of my cooker stirring, watching and waiting for things to be cooked, all my negativity seems to exhume itself from my body with every turn of the wooden spoon, aromas of goodness are inhaled and my body seems to repair its self, turn by turn. When the time comes and I am ready to eat my mood enhancing dish I would have been emotionally restored and feel ready to once again challenge all of my useless negativity and take a more positive outlook on life.

At this present moment my soul searching restorative meal is soup. It can be any soup (although I doubt my tranquillity will be revived in a cup – a – soup), but it is most likely to be one that I have quite merrily prepared myself. Within half an hour you could have made yourself something that is not only helping you eat your way through your 5 a day but that is also restoring your inner sanctum with every spoonful you swallow. My carrot, orange and coriander soup does just that.

 Nutritious and healthy this delicately spiced soup mellows your mind, settles your emotions and eases your conscious into a more enlightening way to work through your problems.

If you have time do try and make the cumin spiced ruby kale as it tastes more delectable than it looks, use it to garnish the top then finish off with a cheeky swirl of cream.

Carrot, Orange and Coriander Soup.

1 small knob of butter

1 tbls olive oil
1 tsp ground coriander
1 garlic clove – chopped
1 white onion – chopped
450g carrots - diced
Around 200 ml vegetable stock
Zest half an orange
½ tbls marmalade
Small bunch of fresh coriander - chopped

Cumin Spiced Ruby Kale

1 tsp cumin powder
1 small knob of butter
A handful of ruby kale - sliced

For the soup, place a large pan onto a medium heat then add the butter add the oil. Once the butter has melted add the coriander powder and stir well.

Next add the onions, garlic and carrots, turning well all the time to incorporate the buttered spice into the vegetables. Leave to soften for about 5 minutes.
Add just enough stock to cover your vegetables (you can always add more at the end), bring to the boil then simmer for around 20mins or until your carrots are soft.
Near to the end of the cooking time add the orange zest, marmalade and the coriander.
Once all the vegetables are soft either remove your soup from the pan and place in a blender or using a stick blender, thoroughly pulse the soup until it’s completely pureed and smooth.

For the kale, melt the butter in a pan then add the cumin powder until well combined. Add your kale and toss gently in the spicy butter. Sautee for around ten minutes on a medium heat until the kale is just starting to crisp up at the edges.