Bombay Potatoes

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BOMBAY POTATOES 

Indian night in our house is naturally a curry of sorts – but recently my stomach isn’t tolerating a lot of animal products or fats at the moment so I have been craving vegan goodness – but without missing that winter comforts. 

Tonight we served Bombay Potatoes – as with all my recipes this is Gluten and Lactose Free and made in the Thermomix – Would be easy enough to adapt without the thermomix so I will add both methods below – just keep in mind I haven’t tried it without. 

INGREDIENTS

500g Cocktail Potatoes

500g Water

400g Chopped Tomatoes (tinned OK) 

Tumeric 

Coriander 

Chilli Powder 

Coriander Powder

Ground Cumin 

Olive Oil 

2 Cloves Garlic 

METHOD (TMX)

  1. Add water into the TMX bowl, insert steaming basket and potatoes – cook Varoma temp, speed soft for 12 minutes 
  2. Remove potatoes and discard the water
  3. Coat the base with oil and add chilli powder to taste – cook Varoma temp speed 1 for 5 minutes 
  4. Add Garlic and fresh Coriander to taste and blend on Turbo for 2-3 seconds 
  5. Add 200g Tomatoes and remaining spices – cook 5 minutes, Varoma speed soft 
  6. Add potatoes and cook reverse speed soft, 5 minutes Varoma temp 
  7. Add remaining tomatoes and cook another 5 minutes, Varoma temp, reverse speed soft. 

METHOD

  • Cook Potatoes until still firm 
  • In a deep frying pan add the oil and chilli powder cook until fragrant – add minced garlic and chopped coriander – sauté for 1-2 minutes
  • Add half the tin of tomatoes and remaining spices and reduce slightly 
  • Add potatoes and coat generously 
  • Add remaining tomatoes and stir through, place on lid and let simmer for about 20-30 minutes until potatoes are soft and sauce reduced 

 

With a little fussy one in mind, I recommend using the mild chilli powder and only using a small amount – you can always add more to each individual plate it just won’t have as much of a smokey flavour to it. 

This dish was gone in 60 seconds – we are loving potatoes at the moment in the fussy house and this was a great way to sneak in some extra veg. 

It makes a great lazy night tea or side dish – keeps well in the fridge and makes for a delicious work day lunch. 

Enjoy xox 

Thai Pumpkin Soup

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THAI PUMPKIN SOUP 

My poor husband. I have to love him, he has just spent 5 weeks on annual leave from a job he’s worked in for 4 years without so much as a holiday. He took this time, foolishly believing he was getting some long overdue respite from the world. Instead he got walloped with school holidays, sick wife and a tired wife – turns out his holidays? Are my holidays! When he’s on leave it means that I don’t have to rush home from work to do the school pick up clean and cook – it means that I have someone at home to help me with all of this. And it means that when I get the option to. I can work overtime. So instead of the endless weeks of fishing alone on the beach, going on some wild photography adventures he found himself playing Mr. Mum for 5 weeks instead. Yes, my poor husband – things didn’t seem to be improving when we had our “which soup” argument – I wanted chicken – he wanted minestrone … MOO wanted nuggets. In the end we both won – he got to relax and enjoy a hot mug of soup – and I got out of eating minestrone. Our compromise found us making (together) thai pumpkin soup, complete with home made coconut milk! This soup was so thick and creamy, you wouldn’t believe it is totally lactose free! I will include the recipe for homemade coconut milk below, however I am not sure how to make it without the thermomix! 

This post is dedicated to my dedicated Mr. Mum! I really am blessed to have such a supportive family, and seems the only way I can repay them is in food! ‘

RECIPE

1 onion, peeled and halved

3 cm piece peeled ginger 

3 cloves garlic

1 deseeded red chilli

Few kaffir lime leaves

1 tbsp olive oil

1 tsp ground cumin

1 tsp ground coriander

1 tbsp turmeric

1 tsp paprika

500-600 g pumpkin, peeled and roughly cubed

1 Parsnip 

2 – 3 Carrots 

500-600 g chicken stock, or water with TM stock

2 tbsp fish sauce

Salt and pepper to taste

300g Homemade Coconut Milk (light) or 1x Tin

Few coriander leaves to garnish.

METHOD

  1. Place onion, ginger, garlic, chilli and lime leaves into bowl and chop for 10 seconds on speed 6-7.

  2.  

    Add oil and dry spices and sauté for 3 minutes on Varoma temperature on speed 2.

  3.  

    Add pumpkin, parsnip and carrot and chop for a few seconds on speed 4 until pieces are smaller. Add stock, fish sauce and seasoning. Cook for around 10-15 minutes at 100ºC on speed 1. Puree by bringing speed up slowly to speed 9 for up to 30 seconds.

  4.  

    Add coconut cream and stir through. Heat for another minute if necessary, garnish and serve whilst hot!

WITHOUT THERMOMIX

  1. Sautee onion, ginger garlic, lime leaves and chilli 
  2. Add some oil and dry spices and stir for about 3-5 minutes until aromatic 
  3. Add vegetables, stock and sauce and bring to the boil, simmer for about 30 – 45 minutes until vegetables are cooked through
  4. Using a blender puree soup 
  5. Stir through coconut milk and serve 

This soup freezes really well and will keep up to a week in the fridge, we served ours with some freshly buttered toast – so yummy! It does have a bit of a bite to it so if you are worried about spice, leave out the chilli and reduce the amount of spice to personal taste. 

HOMEMADE COCONUT MILK 

200g Shredded Coconut 

1200g Water 

  1. Place ingredients in the thermomix bowl and cook on speed 4 for 8 minutes at 100 degrees 
  2. Blend on 30 seconds, speed 8 (pop a chux cloth over the lid to prevent being hit by any hot liquid) 
  3. Line a sieve with a chux cloth and pour contents through this into a jug  
  4. Put the left over pulp back into the thermomix and add another 1200g of water – repeat process – this second litre of milk makes the light milk 

Store in the fridge for 1-2 weeks. 

… this is a money saver in our house!! Costs about $1 for 2L 

Enjoy xox 

Raw Brownie Bites

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RAW BROWNIE BITES

I don’t know about you – but I LOVE winter. I love the indulgence, sitting by a warm fire in my pyjamas with a hot cup of cacao on my lap and puppy dog not far away. But where there’s a hot cup of cacao there’s usually an oozy warm brownie close by! Last night I frantically realised that not only had we managed to work through what we thought was a years supply of Easter chocolate but I had also, once again, forgotten about the lunch box! These are those go to moments, it took me seconds to rustle this together and made the perfect addition to my morning latte. They knock that chocolate craving bang on the head and better yet they are nut free so can go into the school lunch box. I cut MOO’s servings into little stars and he loves them! These are brownies to him, it’s been a while since he’s had the “real deal”, even my date hating, brownie loving husband likes these for a sneaky treat – and the best part? We call them a sneaky treat but there is nothing bad in them! They are refined sugar, additive and preservative free … 100% Natural!  

RECIPE

1/4C Pepitas

1/2C Buckinis 

1/4C Desiccated Coconut 

1/2C Sultanas 

1C Pitted Medjool Dates (about 12) 

1Tbs Cacao 

1Tbs Maca Powder 

Combine together in thermomix (speed 10) until combined – alternatively use a high powered blender. 

Press into brownie tin and set in the fridge 

It really is as simple as that!! No refined or added sugars, no preservatives, no baking time, no time at all really. From start to finish this recipe would struggle to take more than 5 minutes. I spend more time trying to decide what to have in mine! 

For the base recipe all you really need to make these work is the dates, cacao, and some dried fruit like the sultanas to bind it together – the rest is totally up to you! Try some chia perhaps or some sunflower seeds – if you don’t have a nut allergy some pistachios perhaps and dried cranberries for a festive feel! Or some Rum for a whole food, clean, raw rum ball! 

These keep for up to a week in the fridge … technically … I have never seen them last that long though! 

Enjoy xo 

Donuts! (GF, LF and Vegan!!)

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DONUTS! 

I simply love a good long weekend – that lazy I don’t have to rush feeling. I love the cooked breakfasts and the sitting outside with a spread in front of me eating until my hearts content. Come Sunday however I didn’t feel like another variation on bacon and eggs – it was raining so we couldn’t sit outside – so we decided on some fresh donuts … with a twist. These are Gluten Free, Lactose Free and Vegan optional! I ran out of eggs so these were vegan, I just substituted the egg with a flax egg (1tbs flax seed meal to 1tbs water combine until thick) but I know eggs work just as well. 

they didn’t stick around for long these! I don’t have a donut tin so I baked ours in a 12 hole muffin tin – just another thing to add to my kitchen wish list! (and to think the thermomix was meant to save me money, not make me want to buy more useful nick knacks!) 

I feel so much more capable in the kitchen now and confident in altering and inventing recipes to suit my families needs and wants. These were on the table in about 30 minutes! Steaming, fresh, hot donuts, served with a mug of coffee … must love winter!! 

RECIPE

80g Coconut Sugar (If using Raw up to about 100g) 

80g Nutellex 

1 Egg (or flax egg) 

1.5 C Gluten Free Plain Flour (290g) 

2.5tsp Baking Powder 

(if using regular plain flour reduce to 2.25 tsp baking powder)

Pinch of Salt, nutmeg and cinnamon 

125g Almond Milk (or milk of choice) 

- For Dusting – 

60g Melted Nutellex 

Raw Sugar 

Cinnamon 

METHOD

  1. Preheat oven to 170 and prepare tray of choice 
  2. Add sugar and mill for 3-4 seconds on speed 9 
  3. Add butter and combine on speed 5 for about 30 seconds, until creamy 
  4. Add remaining ingredients and combine, speed 5 for about 10 seconds 
  5. Fill prepared trays (mixture is sticky and I haven’t made these in a donut tray yet so I imagine piping would be easier to fill these 
  6. Pop in the oven for about 12 minutes, they don’t go particularly dark on top but they do crisp up, so test with a skewer, when it comes out clean – they are done! 
  7. Whilst in the oven melt the butter and pour into ramekin
  8. Combine cinnamon and sugar in a second ramekin 
  9. Whilst still hot remove donuts from the pan and dip into the butter then the sugar mixture 
  10. Eat while hot! 

These would be too easy to make without a thermomix – I would think reduce the amount of sugar and use icing sugar to skip the first step (if you are like us though and would rather use a natural sugar ignore step one and cream the butter and sugar a little longer) then cream by hand or electric beater into the butter then add the remaining ingredients. 

We had 2 left over so I decided to freeze them to make for a nice sweet treat one afternoon – but unfortunately they didn’t freeze well – when heated they went a little chewy so best not to exercise self control with these and eat them all in one ;) 

Enjoy xo

Easter Delights

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EASTER DELIGHTS

In years past Easter has meant too much chocolate, an over load of seafood and family trips to the beach. A lot hasn’t changed this year except perhaps the Easter Bunny was a little more conscious of what he brought MOO to hunt for and even baked some delicious whole food snacks for him to enjoy!

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As well as a small hunt Mr. EB Left MOO some home made {Gluten and Lactose free} chocolate crackles with some speckled eggs to make a nest. An Easter book for our collection and new bowl and mug for special easter hot chocolate and breakfast.

~ CHOC CRACKLES ~

Between you and I these were prepared 2 days early so went a little stale in the fridge … next time EB will remember to make them the night before! He cheated a little with these as he was exhausted from days of baking and trialling new recipes!

RECIPE

1/2 Jar of Loving Earth Choc Coconut Spread

Organic Rice Puffs

6 Hole muffin tin

METHOD

  1. Melt choc coconut spread in thermomix, speed 1, 50 degrees for about 3 minutes until all melted
  2. Add rice puffs and stir, reverse speed until combined
  3. Line muffin tin and press into sides to make a nest like shape then set in the fridge

EB put these out the night before and they were still hard come morning so apron 12 hours out of the fridge before they started to really melt You could always make your own choc coconut for this recipe by melting some coconut oil with cacao :) Very reminiscent of the chocolate crackles mum would make for our special treats and school parties! I am loving the organic puffed rice and use it in cereal mixes, snack mixes and even in a thinly veiled attempt of home made LCM bars … that didn’t fool MOO at all.

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PEANUT BUTTER CHOCOLATES

And here I was thinking all I had for Easter were those terrible store bought gluten and lactose free chocolates. Then I slapped myself out of this depressing thought and decided to make my own version of my ultimate fav … peanut butter cups!

For this recipe I made my own peanut butter in the thermomix, this step isn’t necessary but we didn’t have any in the cupboard and I was avoiding the shops at all costs over the Easter period. I am glad that I finally tried some peanut butter though ,it was so easy and so yummy that MOO finished what was left over in the jar as a snack (Luckily there wasn’t a lot left over!!)

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PEANUT BUTTER

300g Peanuts

1-2 Tbs oil (I used peanut oil)

METHOD

  1. Process the nuts for 30 seconds on speed 9
  2. Add the oil
  3. Reduce the speed to speed 5, for 90 seconds

voila you have peanut butter – this made a very smooth peanut butter so I would imagine less processing = crunchy peanut butter! This only made half the jar so easily double the recipe for a decent serving! Now on to the chocolates, I need to invest in some more moulds, all my food is coming out love heart shaped at the moment!!

{SUPERFOOD} PEANUT BUTTER CUPS

1/2C Raw Buckwheat

1/2C Homemade Peanut Butter

40g Rice Malt Syrup

1/2 Block of Loving Earth Raw Dark Chocolate

1 tsp Coconut Oil

Pinch of Himalayan Pink Salt

METHOD

  1. Add Buckwheat to thermomix bowl and process speed 10 for about 5 seconds or until a powder is formed (you could do this in a standard blender it might just take a bit longer)
  2. Add peanut butter, rice malt syrup and salt to bowl and combine, speed 2 for about 10 seconds (I would suggest doing this step in a mixing bowl if you aren’t using a thermomix, that way it won’t get all stuck in the blender)
  3. The mixture will form the inside of about 10 eggs so take spoonfuls of the mixture and form an egg shape in your hand (I used a silicone mould purely because there wasn’t enough room in my freezer for a flat baking tray – the mixture is quite firm so easy to mould into whatever shape you like!)
  4. Set in the freezer on a flat, lined, baking tray while you make the chocolate
  5. Melt the chocolate and coconut oil in the thermomix bowl on speed 1, 50 degrees (again this can be done without the termomix, either in the microwave (short bursts) or double boiler on the stove)
  6. once chocolate is melted and combined pop into a shallow dish – remove the eggs from the freezer and coat in the chocolate – I found this easier to just dunk them in the bowl, replace on baking sheet (or in mould) and set in the freezer for about 2-3 hours

these chocolates do melt so they need to be stored in the freezer – they are so addictive though – Even MOO wanted them in place of his regular easter eggs. They will definitely feature, hidden in our freezer throughout the year. And you can feel good knowing you are eating a super food ;) I topped mine with some loving earth coconut sugar just to give them some texture and interest but you could do so much with these …

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As I mentioned earlier, Easter for us really means family. It means to forgive and forget, to get everyone together and really embrace the love of the season.

My older brother was paying us a visit with his girlfriend who is also lactose and gluten free so I took the opportunity to create a new raw cheesecake flavour, with an easter treat … It was creamy, and thick and decadent – my Raw Lemon Lime Cheesecake with Cacao base …

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Trust me, it tastes as good as it looks!! This cake would serve 10 easily and needs to be consumed within 48 hours – You could just as easily make this into small individual cakes using a cupcake tin or a silicone mould

RECIPE

2C Soaked Almonds (I’m not always so good at the soaking part, I don’t normally plan my decadent desserts so well, so this equates to about 1.5C of un-soaked almonds)

8 -10 pitted medjool dates

1/4C Shredded coconut

1tsp Vanilla Bean Paste

Pinch of Himalayan rock salt

3Tbs Cacao

  1. Blend the almonds in thermomix on speed 9 for about 4 seconds (or in a blender for until a crumb is formed)
  2. Add remaining ingredients and blend to combine – speed 9 for about 10 seconds
  3. Mixture will be quite crumbly but pour into prepared tin of choice and press into the base and sides, set aside in the freezer to set (at this point if it’s too crumbly to stick – add more dates)

FILLING

3 1/4 C Raw Cashews, Soaked (again if you are anything like me, this equates to about 2.5 cups un-soaked – I popped these in to soak before I started on the base and that worked fine)

1 lemon

1 small lime

1/2 C Rice Malt Syrup (I imagine a sub would work here – agave, maple syrup – might just alter the colour slightly)

Beans of 1 vanilla pod

1/4 C Water

  1. Combine all the ingredients until smooth – Speed 10 for about 2 – 3 minutes (to do this without a thermomix I would suggest zesting the lemon and lime and squeezing the juice – combine in a high power blender until smooth)
  2. If the mixture is too firm just add some more water until desired constancy
  3. Pour into prepared tins and set for a minimum 3 hours before serving

I just LOVE these raw cheesecakes, I especially love how simple it is to change them up and create your own unique flavours – the base ingredients stay the same – change the nuts, add the cacao, add some vanilla just keep the fundamentals the same – as is the case with the filling – cashews give it that creamy texture that velvety taste but change the flavours – for chocolate add the cacao or some melted raw chocolate – make it coconut or mixed berries, make a coulis  and swirl that through – the opportunities are endless! I usually employ this technique when someone brings an amazing cheesecake into the office and I crave – I simply go home and whip up my version! Feeding this to family who aren’t gluten and lactose free – they were all skeptical that it wouldn’t be as good as I say – they didn’t expect the texture to be so similar and they all agreed that it was far better than the real deal – and as quoted by one – why wouldn’t you eat this? It’s healthier and fresher!

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Roll on Easter Sunday … the big day – the hunt is done, we are all hungry and ready for some delicious breakfast … then we realise since I have spent my weekend avoiding the shops … we have limited ingredients. This is how we stumbled across my Gluten Free, Lactose free … Vegan! Hot cross buns … and since they used the left over nutellex we made a home made orange marmalade to go on top … YUMM! They were a little dense … firm crust but the dough on the inside was heaven, light, fluffy and so so yum!

500g Gluten Free Plain Flour

Aprox 250g Almond Milk

1 Packet of dried yeast

30g Nutellex

70g Banana

50g Coconut Sugar

Spices (we used cinnamon, nutmeg and ginger)

1x Green apple cored and diced

170g Sultanas

METHOD

  1. Place milk and yeast in thermomix, for 3 minutes at 37 degrees speed 1
  2. Add remaining ingredients except apple and sultanas and combine on speed 7 for 6 seconds
  3. Then knead on bread setting for about 3 minutes
  4. Add in apple and sultanas and combine for 10 seconds, reverse speed 5
  5. Tip out onto a lightly floured surface (this dough is quite sticky so might need some extra flour)
  6. Lightly knead then set aside in lightly oiled bowl in warm location (I pop mine on top of a preheated oven) for about 30 mins to rise
  7. Knock the air out of the dough and spilt into 8 rolls – roll and place onto lined tray – make sure the sides of the rolls are touching
  8. To make the cross just combine some GF plain flour and water until a paste is formed and pipe over the top of the buns
  9. Cook at 220 degrees for about 12 minutes then allow to cool on tray slightly before serving.

These are perfect served with some home made jam or marmalade and the added fruit gives them a little surprise.

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Turns out we made more marmalade than expected and couldn’t eat all of the buns we made so they made a perfect gift for when we visited friends and family. We then spent the rest of the day picnicking and exploring a local island. When we came home it was way past bed time that we simply removed some left over soup from the freezer and went to bed!

A memorable Easter for sure, and thankfully, not full of preservatives and nasties that we have come to expect. Some treats along the way for our little MOO, who has been so tolerant with the diet changes, he doesn’t have to be gluten and lactose free like his mum, but he has embraced the changes and has tried so hard to learn about healthy foods that a little treat at Easter is the least we can do for this amazing little man. He has come so far when we think about last years Easter with him and what he wouldn’t eat!

It is a magical time, that I think people easily forget the meaning behind. It’s not just about chocolate. It’s about giving, and receiving forgiveness and love and that is why we love this holiday almost as much as we love Christmas – it teaches us tolerance and patience it teaches us kindness and urges us to remember that a sacrifice is just a sacrifice we all have to make them in life and we all recover from them. We are not a heavily religious family but this religious holiday is one that stays close to our hearts, It’s a lesson all children should embrace.

Hoping you all had a safe and happy Easter <3

Lots of love from the fussy house to yours!

LUNCHBOX MADNESS

Lunchbox Madness

I have been really struggling with lunch boxes recently, and more often than not they come back relatively full – I think this is mostly down to playing too much though. Our school is nut free and Kiwi free making it a little harder for a gluten free mumma! 

I don’t like to send him with sandwiches every day and I certainly won’t send him with anything that comes in a packet! 

Leftovers make a frequent appearance in his lunchbox for example

  • Sausage Rolls 
  • Spaghetti Bolognese 
  • Mac and Cheese 
  • Rice, meat and veg 
  • Sausages
  • Roast meat 

It doesn’t always have to be the same way we had it for tea either! Spaghetti mince has been used in wraps, and his favourite way is to make small cups out of tortilla’s and then in containers have a “make your own” type of affair where he fills his “cup” with a variety of ingredients. 

the sausages we have put in with some buns to make mini hotdogs, and we have put them with some brown rice and veg – fried rice is also great! we usually throw some roast chicken through the mac and cheese for some protein with lunch. 

Our school also has a “crunch and sip” policy which is afternoon snack time where the kids have a time out for a piece of fruit and a cup of water – the problem there is the fruit cannot be a part of their lunchbox it must be separate – I just send MOO with whatever he is feeling for the day, pear apple banana etc – but for snacks in his lunchbox I like to give him a different piece of fruit so he’s {hopefully} getting 2 serves of fruit in some of our fav snacks include; 

  • Sultanas 
  • Greek yoghurt in a small container with another filled with GF muesli so he can combine the two 
  • Cruskits with Vegemite 
  • Ham and cheese 
  • popcorn (I make this in the morning, just a small handful of kernels in a brown paper bag in the microwave for a few minutes until the popping slows – cheaper and healthier than the bags you buy in the supermarket 
  • home made muffins (although aside from my jaffa cakes I am yet to find one he will eat!) 
  • home made muesli bars (his favourites are further down the page) 
  • dry cereal 
  • hard boiled eggs 
  • cheese 

I always only send him with water in his bottle, however on special occasions I will send him with a chocolate milk or a Charlie’s juice which are really good they are the only juice in the supermarket that don’t have any additives and they have the lowest sugar count. Ofcourse they still don’t make it as an everyday or even every week treat. 

I am waiting on an order of reusable pouches so I can start making my own smoothies for him to take! 

Hope this is helpful – and keep posted for some more lunchbox tips. I normally post our daily lunch boxes to Facebook and most to IG too! 

MACADAMIA CRUSTED FISH

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Macadamia Crusted Fish 

w/ sweet potato chips 

I love the simplicity of this dish. I love that it’s minimum ingredients, maximum flavour. I know nuts are fatty but they are good fats! They are great for your heart and boots your immune system – they are full of goodness – can’t have too many in my opinion, but then we don’t calorie count in this house! 

This crust goes well with most white fish and even chicken! 

no need to double take it really is as simple as below . . . 

INGREDIENTS

Macadamia Nuts

Macadamia Nut Oil 

White Fish Fillets 

2x Eggs beaten lightly 

METHOD

  1. Blend nuts in blender 
  2. dip fish into eggs then into nuts 
  3. pan fry in the oil 

literally as simple as 1, 2 3! 

We served this with sweet potato crisps which was just thinly sliced white sweet potato drizzled with a little macadamia nut oil and baked in a hot oven until crisp – a little salt and pepper and voila! 

I am totally addicted to sweet potato fries and am serving them with everything at the moment, I have no idea why but MOO won’t touch them (I won’t complain too much though because that means . .  . more for me!) 

Enjoy xox

THE JUICE TEST

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The Juice Test 

For those of you following on Instagram (diary_of_a_fussy_eater) you will be well aware of my juice test. MOO is making grand progress with his food, I am making grand progress with our food and cooking has stopped being a chore once more. I am so passionate about the benefits that are coming from our foods that baking, making and creating are my latest hobby. Together we are all feeling great. 

One critique though if I may, and it is one I am totally guilty of … what we drink is terrible! I am a coffee / caffeine addict to the max! And Moo loves his sugar. I make our own orange juice, and this still doesn’t sit well with him and he still begs for the store bought variety – and he still gets the stock standard NO! response. 

As is evident in my previous posts about food and healing, I wanted to find a way to bring this into what we drink, I’m not a huge smoothie fan and I don’t venture into Boost Juice very often. I like milk flavoured, plain, sucked through a tim tam or coating a choc chip cookie and I do enjoy fizzy drinks. 

This particular juice was so refreshing and had that citrus boom that I love so much from a cold drink, it wasn’t think and chewy like some juices and it  wasn’t  too watered down. 

Don’t believe me? Ask MOO! He had a glass of this before bed when we made it and has asked for it again since. I will be honest with you, because I haven’t been honest with him, he doesn’t know all the ingredients. I did leave out the ones he would have revolted over. so if you are 5 and a fussy eater, I suggest calling this juice the “Runny nose medicine” yep thats right, we were getting a cold – a dose of juice a night and touch wood it seems we have kept it at bay! 

INGREDIENTS

Small handful of Kale Leaves 

1x Red Apple

1/2 a lemon, rind cut off 

Small piece of Ginger

3 Medjool Dates, pits removed

200g Water (coconut if you have it) 

12 ice cubes

 

METHOD

  1. Add all the ingredients to your thermomix or blender and blend until combined. In the thermomix this took me 1.5 minutes on speed 10 

We have tried other combinations however this was the most successful I will post the Watermelon one next, it was so yummy but didn’t fool MOO who isn’t a watermelon fan I’m afraid! Another combination which worked was 1 carrot, Juice of half a lime, 1 orange (peeled) and a small piece of ginger blended as above with the same quantity of water and ice. 

Let me know how you get on and what other combinations you have tried! 

enjoy xox

CHEAT ‘N’ EAT MAC & CHEESE

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Cheat ‘n’ Eat Mac & Cheese 

I just love mac and cheese, the gooier the better, and luckily for me MOO doesn’t have an aversion to good cheese – this basic recipe is made in my thermomix and I am not sure how well it would convert on stove top though I imagine with enough stirring you should be able to nail it. I love the simplicity, I love that you cook the pasta in the milk I love that you melt too much cheese over the top and I love that you can sneak some veg into there as well. 

I often pop leftovers in the lunchbox but MOO and I do like our pasta cold so this might not be for everyone. It’s great with some chicken stirred through for some added protein too! 

This dish used to be a once in a blue moon, only on a cold weekend dish. There is just something totally decadent about sitting down on in a nice clean living room with the tv on something terrible delving into a big gooey bowl of macaroni cheese … especially on a Wednesday! 

The amounts below make about 4 servings for us so tweak as required! And mums … I suggest you try this ASAP! Whilst dinner is cooking in the thermomix you have time to do a quick tidy get the kids settled and dish up a crowd pleaser! 

Ingredients

300g Raw Macaroni 

300g Milk (I use lactose free) 

300g Water 

90g Cheese (I use lactose free) 

Optionals: onion, carrot, leek, chicken, mushrooms, peas – anything! 

Method 

  1. Set TMX to 90 and add pasta, milk and water (I add onion at this stage too) 
  2. Pop on reverse speed 1 for 10 minutes 
  3. Add cheese and any other additions on reverse speed 1 for 2.5 minutes – again still at 90 degrees. 

It really is that simple. If your kids are old enough they could even make this for you! it’s mess free too. Total mid week winner! 

enjoy xo

CLEAN EATING

Clean Eating

Clean eating with a fussy eater is quite the challenge. But the reward is in the success. Our diet changes have absolutely changed our lives. We feel better, we are more active and I know that what I am putting into my body and my families body is pure.

I admit, we aren’t always great at it, and we have our lazy pig out days, and then there are some things too good to give up. But over all its a mind set change and it works – I get a lot of feedback about our diet, about it being a fad diet, and you know what, even if that is the case, what’s the worst that we are doing? we are cutting out preservatives, additives and everything that is wrong with food – there are no negatives to clean eating.

I have done a lot of research into additives and the effects it has on children and adults alike the way they can effect our health, our emotions, our mental stability and it frightens me. In Australia we allow additives that are proven dangerous and are banned in most other countries including the USA and the UK – so if they don’t use it, why do we?

MOO suffers Asthma, or should I say suffered. He would get so ill no matter how spotless the house was. I remember after his 4th birthday party, he was sick for days. It was around this time that I started my investigation into the effects of additives, and the benefits of using food to heal. It was at this point that I saw additives in the group 220 were known triggers for asthma. Instantly I thought back to the party and what foods we had served, I had made most of them myself and I couldn’t link it back until I thought about the juice. Apple pop tops – the healthier drink to serve at a party I had thought. I read the label and sure enough there it was 220 – no warning – nothing to say contains asthma triggers. I threw them all in the bin that day – and cut out the 220 group there and then. Since then we have not had an attack. We have bought a shaggy dog and shamefully I admit to not always dusting as often as I could – but whenever he has something with this number group – instantly we see a shift in his behaviour and in his health. I urge you to please check your pantry and your fridge you will be amazed at how many products contain these numbers – in particular this group has been linked to asthma triggers, headaches, sinus problems and behavioural shifts.

It is widely explored that a lot of behavioural disorders diagnosed as ADD or ADHD can be linked to diet – I have experienced this with MOO and it is not just with sugar as we all know children run riot on sugar! Particular colourings or additives can and will send him into a rage, or some will send him into a daze – it is frightening to see that a simple muesli bar can switch his mind off like a switch – and we are placing these into our children’s lunch boxes – thinking it is the healthier alternative.

I know I can sound alternative sometimes but I truly believe food is medicine. We live a contemporary outer suburbs kind of life but when we are ill I always rely on foods to heal us. I use them throughout the year to prevent illness and I have my favourite for when we can’t quite out run that cold or have a bout of gastro. And if that’s not proof enough in his 5, almost 6 years MOO has been prescribed antibiotics twice – both occasions were prior to my discovery of food healing, and since then he has never fallen ill enough to warrant medications. I have noticed my body healing too – I am learning about the healing qualities in each ingredient making myself more aware of what to prescribe when I can feel an illness creeping up on me. I suppose the only time my other half hasn’t been supportive of my drive to heal us naturally is when he had an earache and I wanted to use a garlic head wrap on him … Everyone has their limits hey!

I have composed a simple shopping list of staples that I get almost every fortnight when I do the shop. Quite often I buy the same things week after week yet I am constantly coming up with new and exciting ways to use them. As a rule we try and split our daily dinners 2 nights to fish 2 nights to meat 2 nights vegetarian and 1 night vegan – in no particular order. This has drastically reduced our food budget by at least half!

Here are my staples:

Meat:

Organic Chicken (Thigh and a whole bird)

Mince (beef and pork)

Steak (grass fed)

Fish (varying kinds)

Fruit: 

Berries: Blueberries, raspberries, kiwi berries, strawberries all berries!

Bananas

Pear

Apple

Oranges

Melon

Lemon

Lime

Vegetables: 

Spinnach

Kale

Brocoli

Tomatoes (whole, cherry and grape)

Eggplant

Sweet potato (white and orange)

Mushrooms

Zucchini

Capsicum

Cucumber

Avocado

Onions

Beans

Asparagus

Pumpkin

Cabbage

Cupboard: 

Quinoa (flakes and grains)

Linseed

Almonds

Cashews

Macadamia Nuts

Coconut

Brown Rice

Cacao

Spelt flour

Pepitas

Lentils

Chickpeas

Butter Beans

4 Bean Mix

Other:

Coconut Oil

Macadamia nut oil

Olive oil

3x dozen free range eggs

Natural greek yoghurt

Almond milk

coconut water

Garlic

Ginger

Pink salt

Dark organic chocolate

These ingredients leave your possibilities for meals endless. I always found if I tried to make a meal plan I never stuck to it! And we ended up eating out, ordering in or snacking on toast all evening!!

I hope you find this list helpful in your pursuit of a healthier, happier life!! Keep following for more great recipes to satisfy both you and your fussy eater! Don’t forget to like us on Facebook and instagram too for instant updates and plenty of fresh recipes and tips !