So….this year I made a batch of traditional ANZAC biscuits & a healthier batch with less sugar. Hubby loved the traditional – too sweet for me?!! But he didn’t mind there healthier version either…shows where his taste-buds are?!!
Here’s the basic recipe…you can adjust the flours as you wish, add nuts/seeds if you like, but I thought they were pretty tasty as they were!! And I’m sure your household will love them too….just don’t trial out the alternatives side by side!!! LOL
½ cup dried dates (I like to soak in water to ease chopping)
½ cup coconut flour (or 1 cup plain flour if wish)
½ cup desiccated coconut
1 cup oats – gluten free
1 teaspoon baking powder
Pinch of salt
½ cup melted coconut oil (or butter)
3 tablespoons honey
Pre-heat the oven to 180°C & line a baking tray with baking paper.
In a food processor place the dates & coconut flour (or plain), whiz until the dates are very finely chopped into a crumble.
Add the desiccated coconut, oats, baking powder & salt & mix through.
Add the coconut oil (or butter) & honey, combine all the ingredients.
Heap the mixture onto a teaspoon & roll into balls, place the balls onto the tray. Using the back of a wet fork, press the balls into biscuits.
Many of you know I have a couple of students sitting in on clinic at the moment. Well, my student Kristy is a Nutrition student full of great recipe ideas….so I asked her to share one of her vegan easy, go to recipes for you. Packed with magnesium, calcium, iron, potassium, zinc, protein & good fats – I’m sure & your family will love them!!
-1 ½ cups cooked black beans (or canned)
-1tsp dried coriander
-1tsp dried basil
-1/4 cup fresh parsley
-1/4 cup oats (ground into powder)
-2 cloves garlic
– 1TBSP ground flaxseeds
-Flour of choice for dusting
Mix all ingredients together (except flour) in food processor, or finely chopped & mix together.
Just in case you forgot….or you’re new to my tribe – I blend a range of organic herbal teas to suit many tastes. They’re professionally blended to support anything from sleep, detox, stress & mum’s with bubs.
Balance Me (adrenal & stress support…yummy with naturally sweet licorice)
Bliss (anxiety & ‘chillout’ blend)
Dreamtime (restful with beautiful relaxing herbs including lavender)
Protect Me (refreshing & immune boosting blend)
Tummy (great for nausea, upset tummies & refreshing when chilled)
Metabo (kick start your metabolism & balance blood sugar levels)
Wellness (a great detoxifier for your liver & kidneys)
ClariTea (refocus & concentrate with this refreshing blend)
Nourishing Women’s (comes from heart centre, & is nutritive & balancing)
Mum2Be (nutritive & preparing for birth blend)
Breastfeeding (enhance milk flow)
Raspberry Leaf (prepare for birth)
Over the last 8mths I’ve been lucky enough to have these stocked in a few cafes & stores around town. I’d love you to support these local business (& myself) by buying these gorgeous organic herbal tea blends directly from these stores. You can even enjoy them in-store at The Chantilly Tearooms in Nightcliff &Kings Cafe at Casuarina CDU.
You can also purchase your own take home loose leaf packs at:
This omelette is sooo easy & really healthy too!! Mix & match your fillings to whatever you like….I’m sure you’ll create a masterpiece! 😉
olive oil spray (or coconut oil)
2 green/spring onions, sliced
50g baby spinach
1 tablespoon chopped fresh dill or any herbs you love
sea salt & cracked black pepper
3 egg whites
Lightly spray a non-stick frying pan with olive oil spray. Add green/spring onion, spinach, mushrooms, tomatoes & dill, & cook over medium heat until spinach is wilted. Remove from pan & season with sea salt & cracked black pepper.
Lightly spray pan again with a little oil. In a bowl, whisk egg whites with electric beaters until soft peaks form.
Add egg whites to the pan & cook over medium heat for 2 minutes or until nearly set. Sprinkle spinach filling over half the omelette & cook for further 3 minutes or until the base is golden.
Carefully fold over omelette to enclose filling. Serve immediately.
Apologies if you tried to buy tickets via my previous email…my silly tech error?! The link below & Facebook works just fine.. 😉
As you may know already…February is Ovarian Cancer Awareness month.
Just recently a lovely Darwin lady lost her battle with Ovarian Cancer. She was sooo full of life & wanted to help educate women about trusting their gut instinct to get health concerns checked & double checked early.
We want to help others be more mindful of their health….mind, body & soul. Tammy, Louise & I would love you to join us for our Women’s Awareness & Wellness Afternoon Teal where mindfulness, health – body, mind & soul….& of course healthy treats & organic herbal tea will be on offer.
There will also be some beautiful products from these wonderful practitioners….with 10% sales going directly to Ovarian Cancer Australia.
Please note that if you purchase a ticket & are unable to attend there are no refunds as all ticket proceeds are donated to Ovarian Cancer Australia.
Trying to pack in the veggies & still provide a tasty meal for the family can sometimes be a chore….but this will have something yummy for the table, it can save you time as a slow cook & you can freeze leftovers for later!! 😉
can lima beans, drained & rinsed
1-2 cloves garlic, crushed
can tomatoes, chopped
1 onion, chopped
2 medium zucchinis, grated
1 C broccoli, chopped
1 capsicum, seeded & cut into thin strips
2Tbsp tomato paste
1/2C veggie stock
1 bay leaf
400g mushrooms of choice
1 C soy yoghurt (or Greek)
Combine all ingredients into slow cooker except mushrooms & yoghurt.
Set on auto or low for overnight cooking or as you leave for work.
During last 20mins or upon arrival home after work…add in mushrooms. Unwind…have a shower, or chop up a green salad to serve alongside.
Stir through yoghurt before serving. Enjoy!!
“Be confident & fearless as a cook. Accept compliments & criticisms graciously. Never apologise if it doesn’t work out….just do your best” ~Audrey Tea
Overindulged…Gut giving you problems…Lacking Energy…or looking to start a Family in 2018???
The reason for a 4 Week Naturopathic Detox is to support the whole body to easily digest foods; support & protect detox & elimination channels; & to restore balance where needed. I will analyse you personal health & provide you with a tailored program to support the results YOU want.
It’s NOT just a quick 3-Day Fast to lose a little fluid – these can actually do damage as there’s often no supportive nutrients or cellular protection used. The quality & potency of supplements is really important…to ensure that you’re actually supported & Detoxing effectively for YOUR body.
Plus…guess what…you’ll EAT REAL FOOD!!
Yes, guidelines for aiding your body to Detox from liver, gut, kidney, skin, breath & even emotionally will also be provided. Plus…you will get support along the way, so you won’t be doing it alone!!
For an investment of $385-435 ($12.80 -14.50 day):
You will receive all Practitioner Only supplements to support YOUR personalised program for a month…..PLUS:
Initial Consult to review Detox Questionaire & Health Goals
Wellness/Detox Herbal Tea
Detox Recipes with real food!
Detox Epsom Salts
Flower Essences to support emotionally during Detox program
Reflexology Treatment mid-way through Detox
Final consult at the end to review Health Goals
And Private Health Fund Rebates are available…..
So what do YOU have to Lose???
So it’s that time again….getting ideas for back to school & work time. We can get a little bored with the same day to day flavours – well this is so nice to spread onto a lovely sourdough or chia/wholemeal wrap, then add your extras…or dip with veggie sticks!
Packed with magnesium, calcium, folate, potassium, iron & protein – it’s a winner!
60g spinach & rocket leaves
400g can Cannellini beans, drained
2 spring onions, chopped
2Tbsp mint leaves
1/4C extra virgin olive oil
1Tbsp lemon juice
1tsp lemon zest
Simply throw all ingredients into a food processor & whiz up till smooth & creamy. Season with salt & pepper.
Easy recipe adapted from Woolworths “Fresh” magazine issue 136.