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.
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.
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
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.
Shortbread has been part of my Christmas tradition since I was a child. My sister & I used to make it with my mum for Christmas & give to family as gifts. As an adult I continued the tradition & enjoy making it listening to Christmas Carols….my husband is sad he only gets to enjoy it once a year – unfortunate for him?!!
I normally do the traditional version…only real butter, sugar, rice & plain flour. This year I’m going to do a mix to include gluten-free for a friend….here’s the recipe for everyone to enjoy!!
3/4C Cornflour (check the ingredients – should be just corn, cheaper versions may not be)
1C Rice flour
1/2C Castor sugar
175g butter, softened (extra for greasing tray)
Preheat oven to 150ºC
Sift cornmeal & rice flour & sugar together into medium bowl.
Add the butter & work into the dry ingredients till it forms a soft dough. Refrigerate for an hour.
Cover baking tray with greased baking paper.
Roll out & shape dough into 3cm cookies on greased paper, with 4cm gap between each. Flatten with a fork. Makes about 20 cookies.
Bake for 20-25mins, or until edges are lightly golden.
Let them cool, then you can wrap in paper for Christmas gifts or enjoy fresh out of the oven. 🙂
I have been using Golden Paste on my fur babies for about the last 3 years…..& they just enjoy it in their dinner each night. My Rotti “Jax”, had occasionally walked like she’s in a bit of pain in her back legs & I really wanted to nip it in the bud before she had real problems. So I started her on the Golden Paste daily…..along with fish oils to ease the inflammation & reduce any pain.
And I truly believe it works. Not only does it help with pain & inflammation….but turmeric also helps the immune system & supports the liver – plus is a fantastic antioxidant. Both of my pups coats are amazing….& they just keep going from strength to strength.
1/2C organic turmeric powder
1C water (extra if needed)
1/3C oil (try coconut, extra virgin olive, or flax/linseed oil)
2-3tsp black pepper (freshly ground)
10-20g organic Ceylon Cinnamon (optional to help reduce dogs urine smelling like “cat pee”)
Bring the turmeric & water to a boil, then lower the heat & simmer until you have a thick paste. This should take about 7-10 minutes & you may need to add additional water along the way.
Add the freshly ground pepper & oil at the end of cooking, when the turmeric & water mixture has cooled down to just warm. Add in the cinnamon if desired. Stir well to incorporate the oil & allow to cool.
The Golden Paste will keep for 2 weeks, refrigerated.
Freeze a portion if you think you have too much to use within two weeks. You can find small 1/4-1/2tsp molds to use for this if you prefer.
Add it to your pet’s dinner plate or your horse feed … run wild! You can even use for Golden Milk, Smoothies, stir into Yogurt, add to your dinner plate as a condiment… it’s just as good for you too!
I see lots of menopausal women in my clinic….& they often ask…is soy ok for me??? This is a simple answer of YES – as a ‘real’ FOOD, not generally a supplement. It’s all about….BALANCE (my favourite word!!)
Edamame (soybeans) are a phyto-oestrogenic food rich in isoflavones. These are compounds that have a weak oestrogenic effect & bind to oestrogen receptors in the body. Including these as part of a balanced diet may help reduce menopausal symptoms such as hot flushes & vaginal dryness, & may even protect you from breast & ovarian cancers.
Soy beans are full of B-vitamins & are particularly rich in choline – needed for brain function & also maintains the myelin sheath which protects our nerve cells. They are jam packed with amino acids….(the building blocks for protein), iron, calcium & Omega 3 EFA’s making them perfect for vegetarians. Your best choice is to buy organic soybeans when you can so you know they’re not genetically modified….& enjoying in moderation.
x1 tin organic chick peas
1/2C shelled organic edamame beans
1C baby spinach
Juice 1/2 lemon
2Tbsp olive oil
x1 clove garlic
2 heaped Tbsp tahini
handful of parsley…& any other herbs you like!
pinch sea salt
top with sesame seeds
Place all ingredients except sesame seeds into food processor & blend till smooth.