The Whole Mama

photo by Wilder

Sharing your child’s passions

We began taking my daughter to Forest School a couple of years. I am by nature, not a Nature Girl, but I believe children are and that as an unschooling mom, I am there to facilitate my children’s passions as much as I am able to … and maybe even find a new passion for me in the process. I find it much easier to bake with them or create with home-made aromatherapy play doh or do a range of other indoor crafts. I even love cuddling up with them and watching Nina and the Neurons on TV, but the idea of getting out into the Outdoors, in all weathers, and finding it fun needs a bit more encouragement for me. Hence Forest School.

Fireside Connections

Besides the fact that there seems to be a weather fairy linked to their woodland that ensures that almost every session is dry and most often sunny throughout the seasons (a miracle in our wet climate), there is always a kettle bubbling away on the fire making hot drinks and a good chat a part of every session for the moms and dads that go.

My two love it there as the woodland is gorgeous with walks, wooden dens of various descriptions to play in and a tree swing all year round and now a floor full of leaves to dig in and gather and dance about with alongside a group of equally enthusiastic under 8s. It’s a fantastic blend of free play and child led activities facilitated by Debs.

The Birth of Forest School Soup

Last winter, when the session ran earlier in the day, Debs began a pot luck soup which followed a simple but delicious formula: she offered the stock, red lentils, water, pot and the fire and we brought whatever vegetables or herbs we had handy. I’m not sure if my kids love it so much because it’s so delicious, or because they forever associate it with Forest School – one of their favourite places on earth. Whatever the reason. I’m delighted. It must be the quickest, easiest, cheapest soup I’ve made that never has any leftovers as my family easily have seconds and thirds if they can.

Vegan / Dairy-Free Soda Bread

I particularly like to team it up with a vegan/dairy-free soda bread recipe I found a long time ago which is just as quick and easy to make. I no longer remember where the recipe came from, so if anyone recognizes it, please let me know so that I can give credit where it’s due. With the cool crisp weather creeping in, we’ve just had our first taste of Forest School soup and Soda Bread. I hope you’ll be enjoying yours soon:

Forest School Soup – serves 4

1 Onion chopped

2 Carrots diced/chopped

2 Leeks washed and chopped

2 – 3 medium potatoes halved lengthwise and sliced into 5mm slices

approx 180ml of red lentils (I usually add about 3 handfuls)

2x stock cubes (vegetable or chicken)

1.5l of water

a few glugs of olive oil

woody herbs – a sprig of rosemary or a few of thyme, amybe some bay leaves if you have them – experiment!

I warm the olive oil in the pan on a medium heat and add the vegetables in the order listed as they’re chopped. This is a rustic and quick dish, so no peeling or faffing unless you really want to. Fry for a few minutes to soften and sweeten, stirring occasionally to prevent burning. Add the lentils, crumbled stock cubes, water and herbs. Now leave it bubbling away …

Individual Soda Breads (Vegan / Dairy-Free)

350ml plain white flour

180ml wholemeal flour

2tsp baking powder

1/4tsp bicarbonate of soda (baking soda)

1 tbsp sugar

1/2tsp sea salt (I use Maldon flakes)

120ml goji berries (though I’ve used raisins too for a sweeter finish, and even substituted flaked almonds or sunflower seeds for more crunch)

237ml plain unsweetened soy milk

1 tbsp apple cider vinegar

seeds such as caraway, cumin or fennel (I like fennel with the goji berries)

Preheat the oven to 175°C (350°F). Lightly oil the 4 – 6 compartments of a muffin pan (you can also use a 9” bread pan, but it takes longer to cook and I’m all for the quick route).

In a small bowl or jug, mix the soy milk and the vinegar so that it curdles and set aside.

In a large bowl stir together the flours, baking powder, bicarbonate of soda, sugar, salt, spice seeds and berries (or substitute) until well mixed.

Add in the milk and vinegar mix and stir briefly until just barely mixed together. Don’t overmix. Spoon into 4 – 6 of the muffin pans depending on how big you’d like each individual soda bread.

Bake for between 25 and 45 minutes (depending on your hurry) or until a toothpick comes out clean. They will be cooked after 25 minutes, but the longer cooking gives a crunchier golden top. Take out of the pans immediately and cool on a rack for 5 minutes.

The soup is ready when the bread is cooled. Stir it to break down the vegetables slightly. It should be yellow and the red lentils should be mostly broken down/dissolved in the liquid.

ENJOY!