01 August 2014

A Photographic Workshop !





I'm a little bit excited at the moment (in fact, excited enough to almost pee my pants), as I've just booked myself into the Slow Living Photographic Workshop.

I've fallen head over heels in love with a blog that I've recently discovered, having been drawn in by her beautiful photography, and when I saw she was coming to Melbourne to teach .... well....pee!  

If you're not already familiar with Beth from Local Milk, do yourself a favour and click here.






To celebrate me almost peeing myself, I decided to whip up a batch of this Nut Butter Bark.  As you do.

It's a fructose-free little snack which will happily sit in an air-tight container in your fridge or freezer (which is where I keep it) to be whipped out when you're in need of a little celebratory treat.

Packed full of nutritious peanuts, coconut and cacao - you're body will love you!

Not a fan of peanuts?  Feel free to use any other organic nut butter - perhaps almond or cashews are more to your liking?







Nut Butter Bark
(recipe adapted from the I Quit Sugar Website)



Ingredients

1/3 cup coconut oil, melted
1/4 cup organic peanut butter, melted
2 tablespoons coconut flakes
2 teaspoons rice malt syrup
pinch rock salt, ground
handful cacao nibs, or dark chocolate shavings

Instructions

  1. Line a baking tray with baking paper.
  2. Combine the oil, nut butter, coconut flakes and syrup in a bowl.
  3. Spread on the tray and sprinkle with salt and cacao nibs.
  4. Freeze for about 20 minutes, then snap into shards.
  5. Store in an airtight container in the fridge (the shards will melt if left at room temperature).













30 July 2014

Abundance !




Abundance.  What a wonderful word.  It describes the contents of my fridge most days, which always put a huge smile on my face.  It also describes my love and enjoyment of all things French....and my shoe collection....

Abundance also describes this little bowl of goodness.  

There is nothing flash or fancy about this recipe and it is simplicity at its very best.  Depending on the season (and what is currently in your fridge) it can be changed, swapped and updated as you little heart so pleases.    Just holding this bowl in your hands, abundant in so many amazing foods, instantly makes you feel equally wonderful and wholesome.  You're body will think so also!









This recipe is in ode to Winter - jam packed full of all those amazing vegetables that shine during these colder months.  However, the dressing (I think) is the real hero of this dish.  Not only is it bursting with ginger which is so so good for your digestion, it's stuffed full of toasted pepitas (pumpkin seeds) which are a brilliant source of zinc, helping to strengthen your immune system.  Something I believe we all need at this time of year.










Winter Abundance Bowl
(recipe adapted from My New Roots Blog)



Ingredients

1/3 cup brown rice
2/3 cup green dried lentils
sea salt
1 head broccoli
1 medium sweet potato
2 cups finely shredded red cabbage
juice of 1 lemon or lime
Olive oil

For the dressing
½ cup/75g pepitas
1 clove garlic
large knob of fresh ginger
½ tbsp rice malt syrup (or maple syrup)
1 tbsp olive oil
1 tbsp apple cider vinegar
2 tbsp lemon juice
⅓ cup water
sea salt
cracked black pepper
cayenne pepper to taste

Serves 4






Instructions

  1. Combine rice and lentils in a medium bowl, cover with water and wash well, rubbing grains and legumes together. Drain and repeat until water is clear. Cover with water again and soak overnight / for up to 8 hours, if possible. Drain and rinse.
  2. In a medium saucepan place the rice and lentils, plus 1½ cups water (if soaked – add 2 cups water if un-soaked), and sea salt. Bring to a boil, reduce to simmer and cook covered until water has been absorbed and rice and lentils are cooked through (about 30-45 minutes).
  3. Chop the broccoli into florets and the sweet potato into bite-sized pieces and about ten minutes before the grains have cooked (check the water level before adding veggies – if it’s dry, add a little more liquid), add the sweet potato. After five minutes, add the broccoli on top of the sweet potato.
  4. Shred cabbage and toss with a squeeze of lemon or lime juice, a drizzle of olive oil and some salt (due to my underactive thyroid, I steamed my cabbage for a few minutes prior to this step).

For the dressing:
  1. In a dry pan over medium heat, toast pepitas, stirring every so often, until they begin to pop. Remove from heat and set aside to cool.
  2. In a food processor, pulse to mince garlic and ginger. Add cooled pepitas and blend on high until sand-textured. Add remaining ingredients and blend, scraping down the sides periodically. Add water as needed to suit your desired consistency. Season to taste. Store in an airtight glass container in the refrigerator for up to five days.













28 July 2014

The Petite Kitchen Cookbook !




We're still in the middle of Winter here in Melbourne and all I want for breakfast is warming bowls of porridge or eggs....loads of eggs....eggs every which way.  However, sometimes, just sometimes I want something a little bit different.  Perhaps a little bit fresher, but still just as filling and something that stuffs me full of goodness without me really noticing what I'm doing, which is where this beautiful little cookbook has come in, and in particular, this beautiful little recipe that I'm sharing with you today.

It takes a matter of moments to whip up the night before, I can carry it in my bag as I walk into work, it fills me right to the very brim and keeps me going all the way through till lunchtime, and most importantly....it's delicious!

The Petite Kitchen Cookbook is the latest little purchase of mine to grace my bookshelf, having first discovered and fallen in love with Eleanor from the Petite Kitchen Blog.  Her book (and blog) are packed full of beautiful, simple wholefood recipes that make my mouth water (and make me want to be a better photographer to boot!)








Creamy Coconut and Chia Seed Pudding
(recipe from The Petite Kitchen Cookbook)



Ingredients

1 can of coconut milk or cream
1/2 cup desiccated or shredded coconut
4 tbsp chia seeds
2 tbsp rice malt syrup (or honey)
1 tsp cinnamon (optional)

Serves 3-4

Instructions

  1. In a glass bowl or large jar, add all of the ingredients and mix well.
  2. Divide into 3-4 glass jars with lids, and place in the fridge to soak overnight or for at least 2 hours.
  3. Serve with your choice of yoghurt, nuts and/or fruit with a sprinkle of cinnamon.