I am doing my own brand of earth-mothering right now. I can't quite bring myself to use cloth nappies, but I am washing my bubba in camomile water and using the most eco friendly, natural products possible. I'm probably not going to do prolonged breastfeeding, yet I am still doing it at 5 months and will try to keep going for the rest of the year (though that's not to say formula won't get introduced at some point too). I guess I am trying to be as much of an earth-mother as I can without making my life too inconvenient. I think that's a fair compromise. I do dream of living somewhere more green and growing my own organic fruit and vegetables, but for now this is just a dream while we survive our first year in busy Hackney. Luckily, we do have some (over-priced) organic shops here now. This is where I found my purple carrots for this earthy soup.
Roast the purple carrots with a handful of sage leaves, some rapeseed oil and Maldon sea salt on 200 degrees C for about 20min. Reserve a few crispy sage leaves for decoration and blend everything else with some good quality stock (I used chicken stock). Return to the pan and season with more sea salt, white pepper and mustard powder. Serve with a dollop of soured cream, some alfafa sprouts and those crispy sage leaves you put aside.
Ingredients (serves 2)
6 purple carrots500ml chicken or vegetable stock Handful sage leavesRapeseed oil for roasting1 teaspoon mustard powderSea salt and white pepperSoured cream to serveAlfafa sprouts to serve