Detox Day 1

I have just downed some pain killers to numb my monster headache. I know it won't last long. It's scary to think how much preservatives and caffeine effect you. But I am enjoying the fresh wholesome food I have around me. My fridge looks like a veggie garden. This is a good read for motivation! I particularly agree with doing yoga and excersize to sweat the toxins out.

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BREAKFAST: Quinoa Porridge

LUNCH: Salad with carrot sticks and hummus. 

SNACK: Banana smoothie ( 1 banana, 1/2 cup almond milk, ice and a dollop of honey wizzed in the Thermomix), and an apple

DINNER: Grilled Lamb with a dollop of kale pesto, beetroot and a side of salad.

Here is the recipe for the quinoa porridge.

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QUINOA PORIDGE

80g rinsed quinoa

125g water

125g almond milk (or milk of your choice)

1 tsp vanilla

100g almond milk

2 tsp chia seeds

Rapadura sugar (substitute any sugar), fresh fruit and nuts to serve.

METHOD

1. Place the quinoa, 125g milk and the water in the thermomix. Cook 15 minutes / 90 degrees / speed 1 / reverse. 

2. Add the vanilla, chia and 100g milk to the bowl. Cook 5 minutes / 100 degrees / speed 1 / reverse. 

3. Add sugar, fruit, nuts and a dash of almond milk to loosen the porridge. 

*Chia seeds are a natural thickener and have amazing health benifits. in just 2 tbsp there is a humongous 10g of fiber. Whoa!

Blog Adventures

It’s been a whirlwind of events lately. My food life has basically exploded with the busy pre-Christmas franticness that comes at this time of year. As a result I have had recipes floating around my head and half formed food ideas scribbled down here and there. Last week I found myself at Eat.Drink.Blog, an Australian food blogging conference. It was a fantastic foodie event and I was inspired to think about why I write this blog. 

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Why Do I blog?

To create a story

To inspire others

To be creative and passionate about healthy eating

To learn

To have an opinion

To be authentic and artful

To celebrate what is local 

Meeting with other bloggers was insightful, inspiring, encouraging and a little loony. Haha what a quirky world of people we all are. The event was held at he Perth City Farm – a fantastic foodie haven. I had so many recipe ideas bubbling up in my head. Especially after visiting the mushroom farm. As part of the conference we were treated to a tour of Crown Mushooms. I had never really thought about how amazing mushrooms are. They are seriously amazing. Some helpful facts I picked up include:

  1. The mushroom is not a plant, and so it has a different nutritional profile to that of fruit and vegetables.
  2. When mushrooms are cooked the level of fibre increases!
  3. There is a strong association between mushroom consumption and a lower risk of breast cancer. Research is ongoing to determine the exact role mushrooms play in reducing the risk. (whoa!)
  4. Research shows that a serve of mushrooms a day can help control the appetite so you don't over eat.

Mushrooms are high in Mannitol, one of the FODMAP carbohydrate chains which in high amounts can upset some peoples stomach. I have never had trouble with mushrooms and given their amazing health benefits I love cooking with them too. Yum Yum!

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As a recovery from the franticness of the past few weeks I needed to cook something simple and nourishing; something to bring me back to earth and into my humble world of cooking. Ah baking! What a treat it is to put together some of these little beauties. These spelt flour cookies are low in lactose and are very low in gluten. Spelt flour is not completely gluten free but is a great flour to work with if you are taking the FODMAP approach or are looking for an alternative to wheat.

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Chocolate and Sesame Spelt Cookies 

100g dark chocolate (70% cocoa)  

45g brown rice (purchase brown rice flour for non-Thermomix users)

80g room temperature butter

100g raw sugar

2 tbsp tahini (sesame butter)

1 egg

1 tsp vanilla extract

60g white spelt flour

40g quinoa flakes

½ tsp bi-carb soda

 

Directions – Thermomix

 

  1. Reheat oven to 180c. Line a baking tray with baking paper.
  2. Weigh the chocolate into the Thermomix. Chop 5 seconds/ speed 5. Set aside.
  3. Weigh the brown rice in the Thermomix. Grind 2 minutes/ speed 9. Set aside.
  4. Add the butter and sugar and tahini to the bowel. Cream 1 minute/ speed 2.
  5. Add vanilla and egg. 3 seconds/ speed 2.
  6. Add the rice flour, spelt flour, baking soda and quinoa flakes. Mix 20 seconds speed 2 or until all the dry ingredients are incorporated into the butter mixture.
  7. Add the chocolate. Mix 10 seconds/ speed 2.
  8. Add dollops of mixture, 3 centimeters apart on the baking tray. Bake for 15 minutes or until golden in colour. Cool on a wire rack.

 

Directions – Traditional

 

  1. Reheat oven to 180c. Line a baking tray with baking paper.
  2. In the bowl of a stand mixer add the butter, sugar and tahini. Mix until creamy.
  3. Add the egg and vanilla and mix until combine.
  4. Add the dry ingredients and mix until all the dry ingredients are incorporated into the butter mixture. Stir in the chopped chocolate.
  5. Add dollops of mixture, 3 centimeters apart on the baking tray. Bake for 15 minutes or until golden in colour. Cool on a wire rack.

 

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