Vegecational Video Ventures 13 – Peeling the Perfect Boiled Egg

Vegecational Video Ventures 13 – Peeling the Perfect Boiled Egg

I don’t know about you but I’ve spent ages being frustrated peeling boiled eggs only to lose half the white as it’s stuck to the shell. I did some research and discovered that “old” eggs boil and peel better than very fresh eggs. Now that’s all very well and good but as we have chickens they are always uber fresh.

Peel a boiled egg easily

This led me to some further research and some experimenting and I have the perfect method. It works every time and can be done with eggs retrieved from the chicken that morning …

If you’d like to see the video please click on the link (Max was filming so it’s a bit shaky!):


1. Put the eggs in a medium sized pan of cold water.

2. Boil the water.

3. Cook eggs for 7-8 mins.

4. Turn the stove off and add a sprinkle of baking soda to the pan.

5. Transfer the pan to the sink.

6. Give the egg a knock all the way around to break the shell.

7. Run the egg under the cold tap (big side up).

8. Gently peel away the shell under the running water.

How to perfectly peel a boiled egg

9. Voila …. a perfectly peeled egg …

How to peel a Boiled Egg Perfectly

The Art of Nutrition

Fun, healthy, creative food for kids big and small

Vegecational Video Ventures 12 – Muesli Easter Eggs

Vegecational Video Ventures 12 – Muesli Easter Eggs

When Max was 4 he asked “how come everyone else gets to keep the eggs the Easter Bunny brings and I have to give mine back?” Valid point! Fortunately we were able to communicate with the Easter Bunny and ensure that instead of bringing chocolate eggs the following year he brought something that Max would like to eat.

Each year I make something special to be wrapped up and hidden on Easter Sunday morning. Max is well past the believing stage but who doesn’t like the thrill of the hunt? This year Joe is very sceptical but I know that come Sunday he will be delighted to rush around and try and beat Max to the most eggs.

Sugar free Easter Eggs

Last year I made “muesli eggs” from a muesli bar recipe and wrapped them in silver paper. They were a huge hit with my husband even trying to sneak them away from the boys. So this year I went with the “if it aint broke don’t fix it” theory and made a similar batch of wrapped eggs. I will then freeze so they stay fresh and are easy to take away on holiday with us.

Check out the video below. So simple and so effective and a great alternative to chocolate:


– Favourite muesli bar

– Favourite wrapping


1. Bake the muesli bar mix.

Muesli Bar Eggs - Mix (1 of 1)

2. Roll rough egg shapes.

Muesli Bar Eggs - Eggs (1 of 1)

3. Wrap.

Muesli Bar Eggs - Wrapped (1 of 1)

The Art of Nutrition
Fun, healthy, creative food for kids big and small

Vegecational Video Ventures 10 – Home-made Apple Chutney

Home-made Apple Chutney

We are a very “un-sweet” family. Sugar has never been part of the pantry staples although we do eat a lot of natural sugars via fruit. When we were in the UK visiting my parents my Dad had made some apple chutney. We all loved it. It’s the perfect sweet, spicy, savoury accompaniment to cheese, meat or salads. Although it’s full of sugars via the dried fruit there is no other sweetener. It is a lovely, treat addition to a meal and Joe and I make a big batch that we bottle and store.

How to make Apple Chutney video

The recipe is very flexible so you can chop and change ingredients and use more or less of anything without doing the end result any harm!

Check out Joe and I making a batch on video:

Recipe (this is for a large batch)

– 600g apples diced (tart apples are best – and if they are battered no problem!)

– 600g sultanas (or raisins/currants/mixed fruit)

– 600g chopped dates (or apricots)

– Salt. A sprinkle.

– 1 tsp black pepper

– 1 heaped tsp nutmeg

– ½ tsp allspice

– 1 tsp chilli powder (or fresh chilly chopped)

– 4 tsp chopped fresh ginger

– 4 tsp mustard powder

– 3 tsp coriander powder

– Vinegar (malt or Apple Cider Vinegar) – add enough to soak the fruit


1. Chop the apples up very finely.

2. Add everything to a mixing bowl and combine really well.

Apple Chutney - 2 Joe (1 of 1)

3. Add vinegar until the fruit is soaked.

4. Cover the bowl and stir every hour for 24 hours (whilst you’re awake!)

5. The chutney will be very sticky when done.

Home-made Apple Chutney

6. Spoon into sterilised jars and place in the fridge until needed.

The Art of Nutrition
Fun, healthy, creative food for kids big and small

Vegecational Video Ventures 9 – Home-made Baked Beans

Vegecational Video Ventures 9 – Home-made Baked Beans

We have started making home-made baked beans. They are simple and economical to make, taste fantastic and contain none of the additives of many of the canned versions. I was shocked to pick up a can in the supermarket out of interest and find it contained 24% sugar. That’s a quarter of the can that’s sugar – WOW.

This time I used white beans (haricot/Cannelini/Berlotti) but I have since found that pinto work the best. They are smaller and so absorb more of the sauce. I buy the dry ones and soak overnight but if you’re short of time canned beans would work too.

Baked Beans home-made video

Check out the video of the boys tasting for the first time …


– Large red onion diced

– Approx. 600g beans (Pinto work best)

– 400g tinned tomatoes (or equivalent fresh)

– 1 ½ tbsp. soy sauce

– 250ml veggie stock (or chicken stock)

– 2 tbsp ACV (Apple Cider Vinegar)

– 1 tsp honey (I very rarely use sweetener but it does help balance the acidity)

– 2 tsp ground cumin

– 1tsp Dijon mustard (or similar mild mustard)

– 2 tsp smoked paprika

– 2 tsp garlic powder


1. Sautee the onion until soft and a little brown.

2. Add all the other ingredients and stir well.

3.Bring to simmer and then cook for a few hours. It actually tastes better the following day as the flavours have infused!

The Art of Nutrition
Fun, healthy, creative food for kids big and small

Fun Strawberry Pops

Strawberry Pops

I was lucky to find a huge pot of delicious looking strawberries. Although the boys would normally slam dunk them as is with delight I thought I would jazz them up for a change. I went for an ice cream type topping deal. I reckon this would rock at a party!

Strawberry Pops fun, healthy party food

Check out the boys testing for the first time:

There’s always a bit of reservation on video. There was no such restraint at dinner ..


– Strawberries

– Popsicle (lolly) sticks

– Yoghurt (or coconut cream)

– Toppings: chopped peanuts, flaked almonds, currants, desiccated coconut


1. Wash and hull the strawberries then insert a popsicle stick into the base.

2. Dip in yoghurt.

Strawberry Pops - 1 dipping (1 of 1)

3. Roll in the toppings (or sprinkle them over the top).

Make strawberry ice creams

4. Pull out the stick and use it for another strawberry!

Strawberry Pops - dipper strawberries

The Art of Nutrition
Fun, healthy, creative food for kids big and small

Vegecational Video Ventures 7 – Home-made Fruit Popsicles

Vegecational Video Ventures – Home-made Healthy Popsicles

High summer and it’s lovely and warm here. Still on school holidays so we thought we’d mix it up and instead of having just fruit for dessert we’d have some fresh fruit popsicles.

My neighbour very kindly gave us a sack of grapefruit from the tree. Divine!! Some were a little bruised on one side so I scooped out the pulp and the juice and decided to use this as the basis for my popsicles. Unusual yes but we all love citrus and that zingy flavour of grapefruit so we married this with some banana (for sweetness) and some plums that were a little over-ripe.

Check out the making on video:

Real fruit icey poles

Then we had a meltingly hot day (well for Wellington!!) so we did a taste test on video:

Home-made fruit popsicles

They were obviously very well received as the boys (big and small) nagged me to make more this morning!


– Use whatever fruit you have to hand. Using banana/mango/pineapple etc. that are naturally sweet helps to give them more sweetness.

– We used 2 grapefruit (juice and pulp), 2 bananas and 2 plums. This morning I made another batch and substituted the plums for 2 handfuls of


1. Wash and cut fruit.

2. Blend until as small as you like. We leave ours a little lumpy as the boys like chunks of fruit.

3. Pour into popsicle moulds or you can just use paper or plastic cups or pots and add a lolly stick if you’d like.

No sugar popsicles

4. Leave overnight or less if you want it a bit “slushy”.

5. Eat!

It’s a lovely treat without any added sugar or additives and perfect to serve at parties or picnics.

The Art of Nutrition
Fun, healthy, creative food for kids big and small

Vegecational Video Ventures 6 – Simple Cheesemaking

Simple Cheese Making

Joe and I decided to make simple cheese yesterday. It is so quick, economical and easy that it’s something you can whip up for a meal or make weekly and store in the fridge. You also know that there are no additives!
We decided to make Paneer as we’re using lemon juice but change that to vinegar and it’s a “Farmhouse Cheese”. The acidic buttermilk that is the by-product can be used as the base for the most amazing pancakes.

The photo below shows the finished product (we just made a small amount for the video) which can be flavoured with salt and pepper, herbs, pineapple or whatever takes your fancy.

Simple cheese making

Check out the video to see just how simple it is:


– Milk

– Lemon juice or vinegar


1. Boil milk in a heavy pan. Stir to stop it sticking to the bottom.

2. Once the milk has boiled turn the heat right down.

3. Add lemon juice until curds start to separate from the whey.

4. Pour the milk mixture into cheesecloth with a bowl underneath to catch the buttermilk. I don’t have cheesecloth so used a new cleaning cloth with a sieve underneath.

Cheesemaking - 1 making (1 of 1)

5. Squeeze out the whey and let the cheese cool. Chop and add seasoning to taste.

Cheesemaking with kids

The Art of Nutrition
Fun, healthy, creative food for kids big and small

Vegecational Video Ventures 5 – Jelly Orange Cups

Jelly Orange Cups

My boys haven’t eaten jelly/jello before so are excited to try. I don’t buy the store bought as it’s either full of sugar or sweeteners so decided to experiment making my own. My husband reckons it contained too much fruit to be a true “jelly” but it tasted fabulous and you can of course alter the ratio of fruit to liquid.

Check out the video of us making it:

Then the boys road testing it:


– Orange

– Other fruit

– I added nutmeg, cinnamon and vanilla

– Water

– Gelatin

– Blueberries to decorate


1. I cut the orange in half and scooped out all the flesh.

Jelly Oranges - 1 oranges (1 of 1)

2. I combined the orange flesh with a sweet nectarine (any sweet fruit will work) and a little water. I added some spices and simmered on the stove-top until pulpy.

Jelly Oranges - 2 filling (1 of 1)

3. Allow the mixture to cool then add some gelatin to enable it to set.

4. Spoon into the orange cups and place in the fridge until ready.

The boys thought it tasted delicious. It would make a fun food, healthy party or picnic dessert. You can of course customise with any fruit that’s in season (and set in a cored out apple or melon) and then decorate with berries or nuts.

The Art of Nutrition
Fun, healthy, creative food for kids big and small

Vegecational Video Ventures 4 – Home-made sauerkraut


Being from an English background, Sauerkraut is not something I have grown up with. Chutneys and pickles yes (and I love making them) but this is my first go at fermented cabbage!

I am informed that it’s really simple to make and I know that the beneficial bacteria contained in fermented foods are great for our bodies (we already have yoghurt for those great probiotics) so today was the day to see if I could make it.
Check out the video to see the Sauerkraut being put into the jar.

Sauerkraut (1 of 1)


– Finely shredded green cabbage (1/2 head of a large one)

– Tbsp salt (not iodised)

Mix together in a large bowl with the hands until the cabbage gets soft and “soupy”. Place into a sterilised jar and push down the cabbage until it’s totally immersed in the liquid. Cover and leave at room temperature for 3 days (or longer dependent on taste).

The Testing (7 days later)

We left ours for 5 days to ferment and then refrigerated it. Tonight we cooked it up with some roast pork, grated carrot and cannellini beans that I had pre-soaked plus some other veggies. Before putting the sauerkraut into the pan I rinsed to remove the majority of the salt.

Check out the video to see what the crash test food dummies thought of the sauerkraut. As it’s high summer here we are making the most of the weather and eating on the balcony so excuse the hats!

The Art of Nutrition

Fun, healthy, creative food for kids big and small

Vegecational Video Ventures 2 – Home-made tomato ketchup

Vegecational Video Ventures 2 – Home-made tomato sauce

We don’t buy tomato ketchup from the store as it contains too much sugar and other additives. However, when we were catering the school sports day BBQ and needed something to accompany our vegan sausages we knew that having some ketchup would be excellent. We tested a few recipes and finally settled on our own version of a sugar (and sugar substitute) free ketchup that is super easy to make, cost effective, keeps well and yet tastes delicious. 70 kids at the BBQ agreed with us!

Check out the video link for the recipe and instructions on how to make:

The Art of Nutrition
Fun, healthy, creative food for kids big and small


Vegecational Video Ventures 1 – Introduction

Vegecational Video Ventures 1 – Introduction

This year we’ll be trying something new via Vegecational Video Ventures. There will be an eclectic mix of topics, everything from experimental recipes to home-made sauces and simple food art. Check back regularly to find out what we’re doing in the kitchen and how my favourite crash test food dummies (Max and Joe) are liking what we’re whipping up!

Click on the link for a short introduction and what to expect:


The Art of Nutrition
Fun, healthy, creative food for kids big and small