Kensington Mums Guest Post

I was excited to discover Dina’s wonderful blog. It’s true that ‘it takes a village’ to raise a child but unfortunately, now a days in big cities like London, we have become an individualistic culture. Mummy Networks like Kensington Mums break the mold and empower the especially vulnerable group of new mothers providing us with the essential tools to success including a support network of people, useful information and of course FUN! I’m grateful to be part of this group and to be able to share my passion with you.

I had the great pleasure of being raised in Kensington; my parents still live there and I get to spend long Summers making sand castles in the Adventure Playground in Hyde Park, splashing about at Diana’s Memorial and exploring the bustling basement of the Science Museum. I spend the rest of my year across the Atlantic in the beautiful city of Washington D.C. Here, I live with my husband, Barry, also a Kensington boy, my dog Charlie, hailing from New Orleans and our gorgeous boy Sammy, a native Washingtonian. Food has always been a huge part of my life and as I’ve gotten older so has health and nutrition. I started my blog to share these interests with my friends and to have an online resource for my family for years to come.

When you eat better, you feel better and feeding your family right will give you a huge sense of accomplishment.

My Winter Vegetables with Salmon & Couscous is seasonal, nutrient dense, easy to make and delicious for the festive season.

You will need:

1 Butternut Squash, peeled & diced chunky
2 Sweet Potatoes, peeled & diced chunky
1 Onion, peeled & quartered
4 Carrots, peeled & diced chunky
3 Pieces of Salmon, or 1 for each person
15 Brussel Sprouts, cleaned
11/2 Cups of Couscous
1/2 Cup Raisins
1 Teaspoon Turmeric
1 Teaspoon Garam Masala
2 Teaspoons Brown Sugar
2 Teaspoons Salt
Olive Oil for seasoning

Steam the Vegetables
Bring Sweet Potatoes, Squash, Carrots, Onions and Spices (including Salt & Sugar) to a boil in 4 Cups of Water. Cover and let steam on medium high heat for 10 minutes. Add Brussel Sprouts, stir and steam for a further 10 minutes. Add Water if you’ve lost too much. You should have about an inch full left by the end.


Make the Couscous & the Salmon
Cook Couscous per packet instructions, adding Raisins at the end.
Grill Salmon, marinated in Olive Oil, Salt & Pepper on 450F for about 10 minutes or until cooked through.

Serve with love

This couldn’t be any better for you!

For more family friendly recipes visit Dyala’s blog at: Dyala’s Kitchen Journals.