Thursday, 26 August 2010

A Blue breakfast...

I know it's not Christmas yet, but inside this bowl... something just as wonderful.
Blueberry, Apple and Orange Crumble
I made it for last night's dessert...
 ...and finished it for breakfast this morning with some freshly made yoghurt. Yum. 
3 cups frozen blueberries
1 grated Granny Smith apple
grated rind of 1 orange
Juice of 1 orange

Combine in a pudding bowl.

Mix together:

1 1/2 cups rolled oats
1 tablespoon soft butter
2 tablespoons brown sugar
1/3 cup flaked almonds

Crumble it over the blueberry mix, and press down to form a sort of crust.
Bake in a moderate oven for 30 minutes.
Drool and indulge. :-)

Healthy hugs

PS: Make double to quantity and have leftovers for brekkie like me. \o/

Tuesday, 24 August 2010


Now that Blossom is working I have to plan breakfasts or she'll be out the door with nothing more than a small apple juice to sustain her till lunch.
She has never been big on breakfasts, but at least when we homeschooled she would have a nutritious morning tea by 10am. Her one year of formal schooling also provided a morning tea break, but at her work there is just time for a quick cup of tea mid-morning. So I have prepared a few options for her, hoping that the constant routine of an energy fuelled breakfast will become a habit fairly soon.
Due to her normal avoidance of early morning meals I chose to start with an energy drink this week....
Soy milk, banana, organic cocoa and malted milk powder are the framework for a healthy smoothie, and she loves it! \o/ It's full of goodness and energy to keep her on track till lunch - and she loves those frothy bubbles...
If I'm in a rush I make another smoothie for myself, but my usual breakfast is a bit more substantial. This is my best friend in the morning - my vegetable juicer...
I almost always make a beetroot, carrot, celery and apple juice, served with wholegrain toast (this week it is the scrumptious Pumpernickel loaf I made the other day!), and some Cashew Maple Butter...
If you'd like to make the Cashew Maple Butter, here is the recipe -

2 cups raw cashews
80g organic butter
1/4 (60ml) cup pure maple syrup

Process the cashews in your food processor until finely chopped. Add the butter and maple syrup and process until the mixture resembles a paste. Store in the refrigerator - this will keep 4-6 weeks (but it's so yummy it won't last that long!)

What are some healthy breakfast ideas you use?
Do you have a favourite coffee mug? I have about 6 favourites! But this is my husband's mug...
...he's a school teacher, you see. :-)

Healthy hugs

Saturday, 21 August 2010

Slow and Pumpernickel Bread.

 Hello friends!
I thought that I'd best update you on Blossom's special diet. The elimination time frame came and went so we started challenges. Surprisingly she had no noticeable reactions to a variety of foods, until we did milk.
She reacts dreadfully to milk and cream!
Well, you know what that means. Dairy is out.
At 16, and still a growing teenager, we now will be planning ways to keep a healthy dose of calcium in her diet. Fortunately there are a number of options there. 
My hand is still not functioning well, so simple and fresh is the best way to describe my meal preparation at the moment.
Today I visited our farmer man with the ute and trailer at the park and bought up on all his lovely fruit and veg.
 His pineapples, melons and passionfruit are the best I have ever tried, so fruit salad had to be made...
Fruit salad is the best way to help kids get their daily allowance of Vitamin C, and as both my teens have been battling chest infections and coughs this month, the coolness of a fruit salad has soothed their throats and aided their recovery. 
Today I also came across a *yummy* recipe for Pumpernickel Bread. Have you ever tried it? I have often bought it as I love heavy European bread, but have never made it myself  - never knew you could - so today I gathered the ingredients and gave it a go.
The recipe was for a hand kneaded dough, but I am unable to use my right hand with any pressure so threw caution to the wind and added all the ingredients to the breadmaker instead. 
I chose a regular small loaf cycle (it's a very small loaf actually) and though it wasn't uniform in height once baked, it was DELICIOUS!
Honestly, this bread tastes amazing home-made!
You can find the recipe in Notebook: magazine if you want to hand knead it, but if you just want to use the breadmaker like I did I'll share it here. Place in the breadmaker in this order -
It's made differently by hand, so please use the recipe in the magazine if you do it that way. :-)
Of course, I always forget the handle on the baking tin is hot...
Thank God for the pots of Aloe Vera in the garden. 
Healthy Hugs,

Wednesday, 11 August 2010

Having time out while my hand heals...

If you read my sewing blog ELEFANTZ you'll know that I recently had surgery on my hand. This has resulted in my inability to cook or sew for the next little while.
Once use of my hand is restored (another 7-10) days) I'll be back posting updates on my journey back to healthy living.
In the meantime, remember this?
I was asked for the recipe, and finally I have it for you. I scanned the page in to save any more typing.
Let me know if you like's definitely on our 'repeat' dessert list once I'm cooking again! :-)

Click on the recipe to enlarge it. :-)
I used fresh pineapple when making mine. Delish!
Healthy hugs