Love List Aug 16

August 30, 2016 · 17 Comments

It’s the end of August and we say goodbye to chilly nights and look forward to some more warmth of Spring! How has this month been for you?

Here are some things I have been loving in August.

Love List

♥ Mandala Stencils

So excited about these beauties! The gorgeous Felicity has teamed up with a friend to bring you the brand new Yogini Divine Living Co.

Inspired by their trips to India where each morning they would watch the women decorate their homes, floors and surroundings with beautiful hand painted chalk designs. They learned these designs signify a welcome to guests, the divine spirits and good fortune. Back home in Australia, they have created a new collection of Yogini Mandalas stencils for us.

You can use them for a permanent artwork on your walls, floor, furniture, windows and fabrics using paint (or use spray chalk for a temporary mandala). How amazing would they be for weddings or celebrations? They come in all different sizes to suit your space.

The stencils are totally reusable – just give them a wash and store them in the tube they come with. So fun and easy. I am in love! They would make a gorgeous, unique gift for a special friend.

I am loving the idea of painting them onto a pot planter. You could make loads of these for Christmas gifts or the local school fete.

Until the 20th of October, you can get an exclusive 20% off everything in the store. Just use the code: NAM20 here.

♥ Crafty Course

My amazingly talented friend and natural new age mum, Jasmine is running a crafty e-course! Starting on the 5th of September and running for five weeks, you will learn how to make vintage style home-made gifts perfect for Christmas. You will get access till the end of the year and an e-book, so you can go at your own pace.

♥ Screw Infertility

Another beautiful natural new age mum is Robyn Birkin from Modern Day Missus. She has written a book called Screw Infertility! Lessons from a Fertility Warrior. Surviving infertility, IVF and miscarriage. It’s all about her heartfelt journey through infertility and out the other side. Beautifully raw and real, Robyn shares her story and tips to help navigate infertility.

Get it here.

♥ Wholefood for the homeless

This is one of my favourite charity projects. Amber Magna is a girl with a big heart who has created Feel Good Food Packs. She believes everyone deserves the opportunity to eat food that helps them to thrive.

A typical pack contains items such as a trail mix, fruit and nut bar, jerky, healthy chocolate bar and energy ball and is given to a person experiencing homelessness or disadvantage in Melbourne and surrounds. You can help by donating, volunteering or spreading the word!

Check out the website here.

♥ Lily Lolo

I have a 15 year old daughter and she loves makeup! Being a student with a casual job, the amount she can spend on makeup is limited (she needs fashion too!) It’s so tempting for her to buy the cheap toxic stuff but we try to compromise a little with her borrowing some of mine and me funding some as well.

Then along comes the natural range Lily Lolo for us to try out (with thanks to the gorgeous Kitsa at Emporio Organico) and we are in love. Fabulous quality products, all natural and affordable. There are some little gift packs as well so I know what my go-to for gifts is. The packaging is so trendy too. I think we are onto a winner here!

Check out Lily Lolo here.

♥ The Best Coconut Cream

I often get asked what is the best coconut cream or milk to buy. This is my hot tip – Honest to Goodness. It’s certified organic, has no weird stuff like thickeners added, has only one ingredient – coconut and the can comes with a BPA free lining.

It’s the cream of the coconut creams!

I only ever buy coconut cream by the way, not coconut milk. Coconut milk is simply coconut cream with added water, so save yourself some bucks and get the cream and add your own water. We use it a lot in cooking – it gives a lush flavour to curry, biriyani and laksa while adding in lots of good fats.

If you can’t find it at your health food store, have a look online.

That’s it from me this month. What have you discovered? What are you loving?

Coconut Chicken Nuggets

August 28, 2013 · 10 Comments

Today’s recipe comes to your from the lovely Leah at Brisbane Paleo Family blog.

I saw her yummy chicken nuggets and asked if she would please share it with us and be part of our ‘Just Say NO to Nuggets‘ campaign.

“Hi everyone, Leah here! I am a Brisbane mother who is passionate about the Paleo lifestyle after losing 30kg and regaining my zest for life. I organize the Brisbane Paleo Meetup Group, which has around 200 members and growing. If you are interested in meeting up with like-minded people and attending fun events relating to all aspects of the Paleo lifestyle you can find out more here.

I think this quote sums up Paleo really well – “PALEO= a lifestyle and nutritional framework that relies on foods high in nutrient value, appropriate to our species and has its basis in evolutionary principles.” Dr Anastasia Boulais Whole9 South Pacific

There is some really good information at the Eat Drink Paleo blog about what we do and don’t eat. Basically though, it’s a grain free, legume free, dairy free, refined sugar-free diet.

Being Paleo does not have to be difficult and you can make it work for your whole family. It is about finding what works for you and aiming to do the best you can. This works for our family. If you are interested in family friendly recipes and ideas you can follow me at Brisbane Paleo Family on Facebook and my blog. I hope you like my Paleo Coconut Chicken Nuggets!”

Paleo Coconut Chicken Nuggets

by Brisbane Paleo Family

Vital Stats: Paleo, Dairy Free, Gluten Free, Grain Free, Nut Free

Okay, so this is what you need:

2 chicken breasts cut into nugget size pieces

2 eggs whisked with 1/2 cup coconut milk

1 cup coconut flour

1 cup shredded coconut

Okay, so this is how you do it:

· Preheat the oven to 200 degrees celsius

· Place coconut flour, egg and coconut milk mix and the shredded coconut into three separate bowls.

· Line a baking tray with baking paper

· Roll the chicken piece in coconut flour

· Dip the chicken piece into the egg and then into the coconut

· Coat it with shredded coconut.

· Place chicken piece on baking paper.

· Repeat with each piece.

· Cook for 15 mins or until chicken is cooked through.

Be careful not to over cook as coconut can dry the chicken out. Serve with a lovely fresh salad and avocado. I like to make a dipping sauce with coconut aminos (which is used as a soy sauce substitute but is Paleo friendly) and coconut vinegar.

Who in our community is Paleo? Do you have any tips?

Apricot Coconut Slice – the real food way!

August 23, 2013 · 51 Comments

Apricot Coconut Slice – the real food way!

It really bugs me that the food in the health food aisle at the supermarket is quite often anything but healthy!

The kids asked me a few weeks ago if we could buy some “Apricot Coconut Slice” while we were shopping. I told them to check the ingredients. They were quickly put back on the shelf!

This is what was in them: Fruit (50%) (Apricots 42%, Coconut 8%), Sugar, Glucose Syrup (Derived from Corn), Vegetable Oil, Acidity Regulator (330), Emulsifier (Soya Lecithin), Thickener (406), Corn Starch, Natural Colour (160b), Natural Flavour, Preservative (220)

So, 50% fruit and 50% toxic cocktail. No thanks!

Then I got to thinking about apricot and coconut balls that we used to make at Christmas time when we were kids. Weren’t they yum? Unfortunately, most of those old-fashioned recipes used either condensed milk or milk powder, so I wasn’t overly keen on going down that road.

This recipe uses only real food. The addition of the orange helps bind the mix and offset the sweetness of the apricots. The Vital Veggie Power adds the health benefits of organic vegetables and fruit – the kids won’t have a clue!

Now, I am recommending you use organic apricots and coconut because regular dried fruit and coconut are often treated with sulphur dioxide (yep that’s number 220 listed above). Take a read of this blog post, to find out more about how to make sure your dried fruit is safe.

It’s so quick and easy that my kids have been whipping it up when they want a quick sweet treat – it’s pretty much a great substitute for lollies!

Apricot Coconut Slice

Vital stats: Gluten free, grain free, egg free, nut free, vegan

Okay, so this is what you need:

1 1/2 cups dried organic apricots

1 cup organic coconut (desiccated, shredded or flakes)

1 tablespoon freshly squeezed organic orange juice

2 teaspoons Vital Veggie Power

2 teaspoons finely grated orange zest

extra organic desiccated coconut for rolling

Okay, so this is how you do it:

Whizz everything together in your thermomix (speed 9, 40 seconds) or food processor.

Spread the extra coconut onto some baking paper.

Roll the mixture into a log shape and then roll in coconut.

Refrigerate until firm and then cut into small rounds. Store in the fridge or freezer.

Notes:

You can also make these into bliss balls and roll in coconut or leave plain.

They make great snacks for road trips and lunchboxes!

Dried apricots are rich in iron, vitamin A, vitamin C, beta carotene, calcium, and potassium.

Have you found something in the health food aisle that wasn’t all that healthy?

Get Vital Veggie Power from my affiliate shop here.

Healthy Chocolate Tart

March 22, 2013 · 21 Comments

Today I am welcoming the gorgeous Alison from Relauncher to share a fabulous healthy chocolate recipe with us. She has created this amazing raw, vegan tart which would finish off an Easter feast perfectly and give you a nice hit of chocolate!

Healthy Chocolate Tart

Vital stats: sugar free, gluten free, dairy free, vegan, egg free

Okay, so this is what you need:

Crust

2 cups activated mixed nuts

3 tablespoons organic coconut oil

1 1/4 cups dessicated coconut

2 tablespoons organic cacao powder

8 dates

Filling

Handful of berries

1 1/2 cups coconut milk

2 tablespoons organic cacao powder

1 tablespoon vanilla

2 tablespoons organic coconut oil

4 dates

1/2 teaspoon stevia

NOTE: if you want a creamier filling, you can omit the coconut milk and stevia and replace with coconut cream!

Okay, so this is how you do it:

Crust

Whizz up all the ingredients in a powerful blender. If you don’t have a powerful blender, just whizz the ingredients in small batches

Pack the mixture into a lined cake dish and place in the freezer whilst making the filling

Filling

Blend the dates, then remove from the blender and set aside

Whizz the coconut milk and stevia in the blender for 7 minutes (this helps slightly thicken the milk)
- If you have opted to use coconut cream instead, whizz the coconut cream in the blender for about 5 minutes

Add dates and the remaining ingredients (except the berries) to the blender and give it a quick blend to mix the ingredients thoroughly

Place the berries on the crust, then add the filling on top

Return to the freezer for approximately 4 hours before you enjoy

Alison is Director of Relauncher, an online destination for health, wellbeing, beauty and lifestyle. Alison lives and breathes a healthy authentic life through daily yoga and meditation practice. Her love of this life is encompassed in her online store bringing about beauty for the body, mind and soul.

Connect with Alison:

Website http://www.relauncher.com.au/

Facebook https://www.facebook.com/relauncher

Twitter https://twitter.com/Relauncher

Instagram http://instagram.com/relauncher_alison

Pinterest http://pinterest.com/relauncher/

Coconut Vegetable Biriyani

February 18, 2013 · 21 Comments

Hooray! I finally found the recipe (after I cleaned up my office) on a tiny scrap of paper, covered in spices.

I really had to make an effort to write this one down. I usually just go by feel with this and make it up as I go along.

Anyway, it’s one of our family’s favourite recipes. Even the kids love it.

We eat vegetarian every second night, so this is a quick and easy one to have in the repertoire.

It’s very adaptable – throw in whatever veges you have in the fridge. It also works well with any leftover meat added- lamb is particularly delicious. Canned chickpeas added at the end and heated will boost up your protein content too. You can also add currants or cashews at the last-minute for extra interest.

It makes quite a big serve – about six meals.

Vegetarian, vegan, gluten-free, dairy-free, egg-free, nut-free.

Coconut Vegetable Biriyani

Okay, so this is what you need:

1 large organic onion, diced

2 cloves organic garlic, crushed

2 tablespoons coconut oil

2 tablespoons biriyani spice mix

2 teaspoons turmeric

3 cups bone broth or vegetable stock if you need it to be vego

1 1/2 cups organic basmati rice (rinsed)

6 cups assorted organic vegetables, diced (I use carrot, zucchini, capsicum, broccoli, cauliflower, eggplant, pumpkin and beans mainly)

1/2 can (200ml) coconut cream

2 handfuls of organic baby spinach, shredded

2 tablespoons Vital Veggie Power

*If you can’t find a biriyani spice mix, just a mixture of cumin, coriander, garam marsala and cinnamon to make up 2 tablespoons.

Okay, so this is how you do it:

Heat the coconut oil in a large, deep pan to a medium high heat. Add the onion, garlic and saute for a few minutes. Add the spices and gently stir until they release their gorgeous smell.

Chuck in the vegetables (not the spinach yet) and stir well, cooking for a minute or so. Add the well-drained rice and stir, making sure you combine well.

Now fling in the vegetable stock, stir well and cover. Turn the heat down to low-medium and leave it to cook for about 15 – 20 minutes (depending on the depth of your pan). Stir every now and again and check it. You may need to add more stock if it’s sticking on the bottom.

When the rice is cooked through and it’s quite a dry mix, chuck in your coconut cream, spinach and Vital Veggie Power. Stir well to combine. Serve.

You can sprinkle with fresh herbs like I did, but I was only getting fancy for the photo!

It is delicious the next day for lunch. Yum. Yum. Make sure you hide a bit for yourself.

Healthy Valentine’s Day Chocolate

February 13, 2013 · 27 Comments

The Natural New Age Dad is quite fond of a bit of chocolate, so I thought I would make him a healthy, home-made version for Valentine’s Day.

It’s got that extra special ingredient – love! ♥♥♥

I bought Sarah Wilson’s book, I Quit Sugar last week and her ‘Raspberry Ripple’ recipe caught my eye. Yes, I changed it a bit and thermified it too.

Okay, so this is what you need:

1/2 cup or 100g organic Changing Habits coconut oil

1/3 cup or 50g organic butter (I think it would work just fine without if you want a dairy free option)

2 tablespoon organic, raw cacao

2 tablespoon organic apple juice concentrate (you may need a little more if you like it really sweet!)

1/3 cup organic coconut flakes

1/3 cup organic frozen raspberries

Okay, so this is what you do:

Chop the butter and add it to the thermomix with the coconut oil.

Melt on 80 degrees on speed 1 for two to three minutes.

Add the cacao and the AJC and mix well on speed 3 for about 20 seconds.

Get a dinner plate and lay down a piece of baking paper.

Sprinkle it with the raspberries and coconut. The raspberries do not need to be thawed.

Pour over the chocolatey goo.

Wiggle the plate around so all the raspberries and coconut are covered.

Chuck it in the freezer for a couple of hours to set. Break it up into chunks and put it in a pretty container. Or if you want to get fancy, you can cut it heart shapes with a cookie cutter.

Keep this baby refrigerated, because the coconut oil melts!

If you don’t have a thermomix, just melt everything in a saucepan and then pour over the raspberry and coconut.

Deliver to your Valentine and be prepared for smooches. Or just eat it by yourself and get them a card. 😀

Click Here to Get Coconut Oil

Click here to get your copy of I Quit Sugar.

Really Healthy Chocolate Crackles!

May 21, 2012 · 120 Comments

I hate to be the bearer of bad news, but ‘regular’ chocolate crackles are bad news!

The sugar, the hydrogenated copha, the rice bubbles.

One of our natural new age mums, Kat was telling me how she made chocolate crackles with coconut oil (genius!)

I thought I would give it a crack (oh yes, that pun was intended!) over the weekend. I roughly followed a chocolate crackle recipe, just adding in better quality, healthy ingredients.

The result is deeeeeeelicious and very similar tasting to ‘regular’ chocolate crackles. I reckon the kiddlywinks wouldn’t even notice the difference, but mums can be happy that they are eating something that is much better for their health!

This recipe is gluten-free, vegan, dairy-free, nut-free and egg-free and it’s really, really easy!

It’s been kid tested and approved!

Really Healthy Chocolate Crackles

Okay, so this is what you need:

2 cups organic brown rice puffs

1/2 cup organic desiccated coconut

1/2 cup organic coconut sugar

3 tablespoons of organic raw cacao

125g virgin, organic coconut oil

HOT TIP: These chocolate crackles would also be fabulous with a spoonful of Berry Choc Chunk!

Okay, so this is how you do it:

Chuck the coconut sugar in the thermomix and powder it on speed 9 for a few seconds (or use your food processor).

Fling in your coconut oil, cocoa and coconut and heat gently on 50 degrees, speed 2 for 2 minutes in the thermomix. For those without a thermy, melt on the stove top in a saucepan with the sugar.

Throw in your brown rice puffs and combine gently, reverse, speed soft for 1 minute. For those without a thermy, pour your melted chocolatey goo over the rice puffs in a bowl and combine thoroughly with a large spoon.

Put 12 paper patty cases into a muffin tin – don’t do this with the fan going!

Gently spoon the mixture into each one, making sure you mix it as you go, so the chocolatey goo is even throughout each crackle.

Fling it into the fridge and wait, wait, wait until they go hard (it’s not long!).

This would be perfect to serve at kids’ parties, as a special treat. It’s also a great recipe for kids to ‘cook’ themselves.

So, what do you think? Pop back and let me know if the kids liked their really healthy chocolate crackles!

Make your own gluten free brekky cereal

April 3, 2012 · 90 Comments

I think I have a crush on Julie Maree Wood. I buy her books, I make her recipes, I stalk her Facebook pages, I like her posts, I tell everyone about her.

“Julie Maree Wood is a naturopath and nutritionist (a food nerd). She teaches and writes on the topic, runs a clinic in Sydney and is the nutritionist for the Sydney Kings’ basketball team. She is the author of Feeding Fussy Kids, 60-Second Secrets, The Complete Food Makeover and The 4 week Energy Diet.”

Flicking through my copy of Feeding Fussy Kids, I came across Julie’s recipe for Three-Bubble Crunch. Hellooooo, breakfast just got a whole lot more interesting! I’m sorry Julie, but I had to tweak it – I am a ~~cereal~~ serial tweaker! So, this is my version of Julie’s recipe. I call mine…..

Puffy Coconut Cereal!

Vital Stats: egg free, nut free, gluten free

Okay, so this is what you need:

1 1/3 cups puffed brown rice

1 1/3 cups puffed corn

1 1/3 cups puffed millet

1/2 cup shredded organic coconut

2 tablespoons virgin organic coconut oil

2 tablespoons organic apple juice concentrate

3 teaspoons of cinnamon

Abundant Earth make fantastic puffed cereals with nothing artificial added. Find them in the health food aisle of major supermarkets.

Okay, so this is how you do it:

Line a large baking tray or two with baking paper. Set oven to 150°C.

Mix everything together thoroughly in a large bowl.

Spread onto the trays, making sure you have it all in one layer.

Bake for about 10 minutes, depending on your oven. It should be nice and golden brown and crunchy. It will get even crunchier as it cools. Be careful not to burn it though!

Cool it right down and then store it in an airtight container. Serve it with some organic milk for brekky or just as a snack on its own! You could also top it with a dried fruit, nut and seed mix.

Get more fantastic recipes and tips on getting nutrition into fussy kids:

Feeding Fussy Kids: Delicious Nutritious Recipes to Tame Fussy Eaters