Thursday, 30 April 2015

RECIPE: Carob Banana Bread


Its little Sunshine's 2nd birthday today and its poring down. We had planned to have a BBQ down at the park with friends but with the crazy weather we have decided to have a quiet night in. Lamb kofta and salad will be on the menu with a cake. Keeping it really simple and with a heap of overripe bananas, I'm making this banana bread from my Easter eBook, minus the carob powder with coconut cream on top and maybe some berries. I'm actually feeling really good about having some quiet family time, especially that I'm off on my Europe adventure next week. We might even watch a kids movie and have a cuddle on the couch. A perfect birthday for the boy! xo

Carob Banana Bread
I love the taste of carob, its sweet without the bite of cacao. This recipe is nut free too so it can be used as a fun treat in school lunches.

Ingredients
2/3 cup carob powder
1/2 cup coconut flour
3 tbsp ground linseeds
2 cups really ripe bananas (about 4 bananas)
6 eggs
1 tsp vanilla powder
5 medjool dates
1.5 tsp baking powder
1/3 cup coconut oil, melted.
Coconut flakes to decorate.

Method
Preheat oven to 180 degrees.
Into a food processor, place bananas, coconut oil, eggs and pitted medjool dates. Process until it looks like a puree.
Add the carob, coconut flour, linseeds, vanilla and baking powder and mix until all combined without any lumpy bits.
Pour batter into a lined bread tin and sprinkle with coconut flakes.
Bake in the oven for 45-55 minutes or until skewer comes out clean.
Leave to cool and then slice and serve with cultured butter, coconut cream or all on its own.


Sunday, 26 April 2015

17/52


"A portrait of my children, once a week, every week, in 2015."

Anzac Weekend on the Coast

Little P: Racing. birds. And 
pelicans

Sunshine: Water. Concentration. Dogs for distraction. 

Are you taking part in the 52 project? I would love to see!!! I'm linking up with Practising simplicity here

( I know iphone photos arent the best BUT they are super cute kids to make up for it. ;) )

Monday, 20 April 2015

RECIPE: Green Pea and Ham Soup


Its a cold day here in Sydney today; an inside day we call it in this house. We've watched some TV, craft, done some more craft and lots of cooking to keep warm. With no insulation; this house is either boiling hot or freezing cold. Today...we were rugged up like we were at the snow. The pouring rain, the howling wind, it's that type of weather when you just want to curl up in front of a fire place with a big bowl of hot soup. We may not have a fire place but this soup sure did hit the spot. I've used frozen peas as they have more flavour and take really fresh in the soup. Here's my husband and I's take of Pea and Ham soup; its one to make the day before or have sitting in the freezer waiting but its ridiculously easy and simple to make and super nourishing on your insides. ENJOY!

Ingredients
2 Onions, diced
1 tbsp ghee or coconut oil
1kg smoked Pork bones
3L water
1 bay leaf
2 sticks of Celery, chopped
3 Carrots, diced
4 cloves garlic, chopped
1kg pumpkin, chopped into cubes
1kg frozen peas
Dash apple cider vinegar
Pinch salt and pepper

Method
In a large pot of slow cooker sauté the onions in the oil for a few minutes until soft.
Add in the garlic, carrots and celery and cook for 2 minutes, stirring.
Then add the Pork bones, water, apple cider vinegar, bay leaf, salt and pepper.
Give it a good stir, bring it to boil. Then turn heat to low and let it simmer for 8 hours or overnight.
Remove bones and place in the pumpkin and peas and cook for another 30 minutes until pumpkin is cooked through.
Allow to cool a little and then pour mixture into a food pressure or blender in batches to whizz until smooth.
Serve with any of the ham that maybe left on the bones after boiling. You may even have a whole heap left over to put in your freezer for another night.
If you rather a chunky style soup, just leave out the blending part.
YUM!

Saturday, 18 April 2015

16/52: Layering up outdoors with Cotton On KIDS' Autumn/Winter collection



These crazy kids pictured above have spent the past few days road testing some new winter gear from Cotton On Kids and they have been all comfort, style and smiles. Get Excited! With the cooler months fast-approaching, Cotton On KIDS has released its Autumn/Winter collection in stores and online, allowing kids to layer up, keep warm and head outdoors for some winter fun.

The new collection, inspired by winter wonderlands with a focus on navy blues and khaki greens, will take customers on an adventure through the great outdoors where they can play, dream and create.
Cotton On KIDS Trend & Forecast Director, Meaghan Kendall, said the range really allows Aussie kids to be kids.

“This collection encourages our littlest customers to mix-and-match and have fun creating their own outfits. We want the boys to layer a duffle coat with a hoodie and drop crotch pants, and the girls can wear their puffer jacket over leggings and our everyday tutu if they feel like it! All of
our styles are easy-to-wear are made in durable fabrics to ensure they can withstand any adventure,” she said.

Young ladies will love rugging up in faux fur vests, bomber jackets and long-line cardis which are all designed to be worn back with moleskin pants, tulle skirts and gum boots, while boys can keep warm in duffle coats, puffer vests and crew neck knits teamed with drop crotch track pants, chinos and hi tops.

Tween girls will be equally impressed with FREE by Cotton On’s 9-14 year old collection, which boasts the exciting new long-arm long-leg jumpsuit, which has been inspired by global trends and comes in denim and a range of fun, stylish prints, in addition to anoraks, ponchos, sparkly cardis and great-fit denim.

Tween boys can rock the casual cool look in puffer jackets, fashion fleece and detailed cuff pants while playing into the sport luxe trend with drop crotch trackies, zip ups and textured baseball caps.

For KIDS, prices start at $12.95 for the girls’ Jacqui crew and boys’ David LS rib tee through to $54.95 for the girls’ Gabby anorak and boys’ Zac duffle coat. For FREE, prices start at $14.95 for the girls’ Alex leggings through to $69.95 for the girls’ Aurora jacket, making the new range an affordable option for growing families.
The collection will be available online at cottononkids.com.au and in stores across Australia and New Zealand from April 2015.

And PS. How amazing are my kids???

Little P: Loving herself sick in the jumpsuit with faux fur vest. She went to sleep telling me she would like to wear it again tomorrow. So sweet!

Sunshine: Such a dude. All rugged up in a puff and beanie. At last, a little one that LOVES hats! 

Monday, 13 April 2015

RECIPE: Anzac Biscuit Balls



Being a military wife and with Anzac Day next week, there's lots of talk about how we will be spending the day. 
What uniforms need to be ready, what medals need to be out, and what services we will be attending. On days like these, I love being a military wife, watching my husband March with pride all dressed up in his uniform and the kids waving with excitement of Daddy marching. It's really great. This year the plans are to head down the coast with some friends and the boys will march in our child-hood town, down the main street and off to lunch at the RSL.
And then we may have to head home and make a batch of these...grain/dairy/gluten free, paleo, GAPS and what ever else you may be. Simple, delicious and really fun to make with your little ones.

Ingredients 
2 cups almond meal
1 cup almond flakes
2 cups desiccated coconut
7 tbsp honey or maple syrup
1/2 cup ghee or coconut oil, melted
1 tsp vanilla powder
Pinch salt

Method
Preheat oven to 160 degrees.
Place all ingredients into a large bowl and stir vigorously to combine everything well. 
Take tablespoon sized portions of the batter and roll into balls and place onto lined baking tray. 
Place trays into the oven and bake for 20-25mins or until golden brown. 
Cool on wire rack and enjoy with a cuppa.


Tuesday, 7 April 2015

RECIPE: Apple-Berry Crumble (Paleo / GAPS friendly)


Autumn apples hey? I'm seeing these juicy things pop up in recipes everywhere lately. I love cooking by the season and now its getting colder and my kids can have a little more fruit; I think its fair to give us a sweet treat. I was over flowing with apples a couple of weeks ago as my husband was picking them up cheap somewhere along the way home on a Friday afternoon from the far away, west side. Apples and pears, apples and pears, apples and pears, everywhere! I was even giving them away. With the cold weather coming in, I thought I'd put these babies into use and create a sweet treat that we can all enjoy as afternoon tea, a dessert or even for breakfast. This recipe makes a lot but don't fear as its so delicious you will be sure to get through it very quickly. Enjoy my friends; whether you be Paleo, GAPS, dairy free, gluten free, grain, free, vegan and all the rest, its one for everyone!

Apple-Berry Crumble Recipe

Ingredients
1kg apples, Diced
1 pear, Diced
1 cup frozen blueberries
1 tsp cinnamon
1/2 tsp vanilla powder

Crumble
1 cup almonds
1 cup sunflower seeds
1 cup Desiccated Coconut
2 tbsp Chia seeds
3 tbsp Maple syrup or honey
3 tbsp Coconut oil
1 tsp vanilla powder
Pinch salt

Method
Preheat oven to 180 degrees.
In a baking dish; place apples, pear, blueberries, cinnamon and vanilla. Mix well and set aside.
Put all crumble ingredients into a good food processor and whizz until all ingredients are finely chopped and well combined.
Sprinkle crumble mixture on top of the apple mixture.
Place baking dish into the oven and bake for 30-40 minutes or until crumble is looking golden brown.
Serve with fresh coconut or dairy cream or even homemade ice-cream if thats your type of thing!
YUM!

14/52



"A portrait of my children, once a week, every week, in 2015."

Easter at the Michelin's.

Little P: Dirt girl. 

Sunshine: Big dog. Little boy.

Are you taking part in the 52 project? I would love to see!!! 
I'm linking up with Practising simplicity here

Thursday, 2 April 2015

EASTER RECIPE: Chocolate Truffles


I remember being introduced to chocolate made with real food ingredients a few years ago. It was dark, it was delicious and it was eye opening to know that we could all eat chocolate while still living a whole food lifestyle. From then, I set out to making all things ridiculous in my own kitchen. I was intrigued, I was in awe and I was excited! At first, nothing turned out pretty, and it didn’t taste too good either. My husband Andrew was far from convinced that real food could taste good but I stuck to it and ate my way through too many dessert attempts and took way too many terrible leftovers to my mothers groups. It was fun when things turned out well and so exciting when my mummy friends would give it the thumbs up.

Years have gone past, I can cook, I am sharing recipes with my online community and I am still a huge chocolate fan. Who’d have thought we could all eat real chocolate without the refined sugar, the food additives or the guilt?

With Easter this Sunday I wanted to share with you a chocolate recipe from my new eBook; a wholefoods chocolate recipe book for Easter. All recipes contain no refined sugar, no grains, no gluten and no dairy. They are just made with really good stuff to feed our bodies with nutrition. It’s a nice feeling as a mum to know that what you are putting into your kids’ bodies isn’t going to harm their little insides either. So here goes, get in the kitchen this Easter and try my yummy chocolate truffles. They are a great gift idea too; dressed up in a recycled jar with some pretty ribbon! If you would like to see more you can purchase the eBook here.

Chocolate truffles

Ingredients
1 cup macadamia nuts, soaked overnight
Pinch of sea salt
1/4 cup cacao powder
1/4 cup carob powder
50 grams cacao butter
50 grams coconut oil
1 tsp vanilla powder
1/2 cup raw honey or coconut nectar

Method
Chop cacao butter into chunks; place it into the food processor and mill until fine.
Add in all other dry ingredients and process until chopped very finely.
While food processor is still running, slowly pour in honey followed by the coconut oil into the mixture and whiz until all combined and super smooth.
Place mixture into the freezer to firm up.
Once truffle mixture is firm, use a teaspoon to scoop out portions to roll into balls.
Roll balls in cacao powder, chopped nuts or coconut.



The Easter wholefoods chocolate eBook is here — 61 pretty pages and 40 paleo chocolate recipes!
No refined sugar, no grains, no dairy, just real food.
(and it’s only $5 for a limited time only. Same price as a coffee… YAY!)
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