Posted in Cooking, Food, Recipes, tagged chocolate, cooking, food, golden rough, organic, Recipe, sugar-free, Wholefoods on 22 March 2015|
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Do you remember growing up with those chocolate, coconut treats called Golden Roughs? They still sell them at the shop today. If you loved them growing up, then you’ll love this lovely home-made version. It tastes similar but is all natural and without all the nasties. It’s not suitable for lunch boxes as home-made chocolate tends to melt easily, but it makes a nice, guilt-free chocolate fix when you need it.
Ingredients1/2 cup coconut oil
1/4 cup of almond butter or paste
1/4 cup of honey (or maple syrup)
1/4 cup of cocoa (or cacao powder)
1/4 cup desiccated coconut
Pinch of salt
Melt all the ingredients in a small pan over a low heat.
Pour a small amount of mixture into the bottom of a 12-cup muffin tray.
Freeze for 1-hour until set.
Store in the freezer.
Enjoy with tea.
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At the start of summer we planted a number of zucchini seedlings along the back of our yard and it wasn’t long before they’d taken over half our garden and we were reaping over a kilo of zucchinis a day. For months we had so much zucchini we couldn’t even give them away (I am continually amazed by the food we manage to produce with our neglectful gardening style.) In the last month our ‘crop’ began to slow and we think we picked our last zucchini the other day. You know zucchinis have become part of the family’s psyche when your 4-year old son starts to produce artworkΩ involving vegetables.
Roar Sweetly tips for growing zucchinis
- Plant in full sun.
- Leave loads of space between seedlings because these babies will grow like you can’t imagine. They’ll produce dinner-plate sized leaves and football sized zucchinis.
- Water frequently in the early stages…then forget about them.
- Try to pick the zucchinis when they’re slender, delightful things… before they morph into ginormous marrows (see below).
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Posted in personal, tagged Books, Children, crochet, gardening, happiness, home, house, Lego, life, mint, organic, parenting, personal, recipes, thrift, vintage, Wholefoods on 2 September 2013|
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I discovered this crocheted blanket at a little church run op-shop. It’s one of those op-shops that’s only open one morning a week and only the locals know about it. I was told that the lady who made this blanket passed away peacefully at home two weeks ago at the age of 83. She had kept active with her crochet and was quite renowned for her handiwork in her church community. It’s nice to know the story behind a blanket. My son keeps producing the most extraordinary lego creations. For some time he followed the instructions meticulously…but like every great artist has kept his style evolving. The past few months have been an era of unbridled creativity. His vehicular creations have extraordinary names like “The Flying Audiologist” in a homage to a recent medical check-up. Our mint plant was on death’s door so I gave it a generous scoop from our compost and a good watering. There’s obviously something magical in our compost, because here it is a few days later completely reinvented with a new lease on life. My daughter has become quite attached to this stuffed cat and sleeps with it every night. It’s called “Kitty” and is getting pretty worn and smelly…but I love this thing.
This is a wholefood version of a Golden Rough. It’s completely natural, raw, organic and vegan. But don’t let that put you off…it tastes amazing. I will be posting the recipe soon. These past few weeks I have been quietly amassing a little stash of books and get a ridiculous amount of pleasure at the thought of reading these. There’s nothing more decadent than ignoring the 1001 things that need to be done and reading a novel in bed.
And finally…watching vintage sheets hanging on the line in the sunlight. And how do you know that a gorgeous little floral number is vintage?
Check the tag. Made in Australia’s the giveaway.
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Posted in Recipes, tagged Children, cooking, food, fussy, Low GI, Muesli Bars, organic, recipes, Snacks, Wholefoods on 14 June 2013|
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For many years I’ve searched for the perfect muesli bar recipe. It has to be tasty, healthy, sugar-free, easy to make and chewy. I’m excited to share this recipe from Minimalist Baker for Healthy 5-Ingredient Granola Bars. Check out her amazing photographs and please try this!
As a note I used organic almond paste (which is 100% almonds) and *ahem* don’t forget to remove the pits from the dates.
- 1 cup packed dates, pitted (deglet nour or medjool)
- 1/4 cup honey (or sub maple syrup or agave for vegan option)
- 1/4 cup creamy salted natural peanut butter or almond butter
- 1 cup roasted unsalted almonds, loosely chopped
- 1 1/2 cups rolled oats
- optional additions: chocolate chips, dried fruit, nuts, banana chips, vanilla, etc.
- Process dates in a food processor until small bits remain (about 1 minute). It should form a “dough” like consistency. (mine rolled into a ball)
- Optional step: Toast your oats in a 350 degree oven for 15-ish minutes or until slightly golden brown. Otherwise, leave them raw – I just prefer the toasted flavor.
- Place oats, almonds and dates in a bowl – set aside.
- Warm honey and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout.
- Once thoroughly mixed, transfer to an 8×8 dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. (A loaf pan might work, but will yield thicker bars.)
- Press down until uniformly flattened. Cover with parchment or plastic wrap, and let set in fridge or freezer for 15-20 minutes to harden.
- Remove bars from pan and chop into 10 even bars. Store in an airtight container for up to a few days. I kept mine in the freezer to keep them extra fresh, but it isn’t necessary.
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Do you ever get the feeling that brown rice is the least desirable member of the grain family? Well I love brown rice. I love its nutty texture, its earthy colour, its distinctive flavour. I want to be the Patrick Swayze to this dish and give it its moment in the spotlight. This meal is fabulous with leftover brown rice that has sat in the fridge over night. I’m deliberately loose with the measurements; make the proportions to your own preference.
Cooked brown rice that has been cooled in the fridge
Vegetable Assortment i.e. broccoli, red capsicum, mushrooms, carrot….cut into stir fry sized pieces
Extra firm tofu, sliced and patted dry
Garlic and Chilli, finely diced
1) Fry the tofu crispy, then set aside.
2) Heat a generous amount of oil in a wok. Add chilli and garlic, closely followed by all the vegies with some generous splashes of soy sauce. Cook for a few minutes.
3) Add tofu, cashews and brown rice. Add more oil and soy sauce. Cook stirring until well heated.
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