Tag Archive | blueberry

a Misty makeover meal

I never liked rice pudding.  I think mainly because it’s such a heavy dessert to eat after a whole dinner.  Sits like a brick in your stomach.  The nutmeg always grossed me out as a kid, and I have never liked heavy dairy milk or cream.  Some people are crazy for it though, which I never understood – I guess it’s like my love of Vegemite on raisin toast, most people just don’t seem to get it.
What’s your take on the humble rice pudding?  Love it or leave it?
I had things to use up in my kitchen… annoying little amounts… half a jar of rice, a few spoonfuls of apple puree – they were really bugging me.  Taking up valuable real estate in my pantry and fridge.
Rice pudding for breakfast?  Totally – energy to start the day for both me and Misty (not that he needs any more energy).  I’m on the sugar-free wagon too, thanks to the encouragement from Alex.  This pudding totally makes for a good morning.
Good Morning Rice Pudding:
Makes enough for Mum, Dad and a couple of baby sized meals – or however you want to portion it out.
  • 3T apple puree (or pumpkin, mashed banana etc)
  • 1/2C rice (white or brown)
  • 1 3/4C milk (I used full fat coconut milk, but cow, soy, almond etc are all good substitutes)
  • 1/4C chopped dried fruit (or date puree gives it a lovely caramel flavour)
  • 3/4t ground cinnamon or mixed spice (Pumpkin Pie spice)
  • 2t tahini
  • 1/2t pure vanilla extract
  • Pinch of sea salt
Feel free to add a touch of sweetness if you like – I would recommend 2T (or more) of honey/agave/raw sugar – I’m refraining as I’m doing the Sugar-Free Challanege, and Misty doesn’t need any more sweetness than what the fruit provides.  Mean Mama.
  1. Combine all ingredients in a small saucepan.
  2. Bring to the boil, then reduce to a gentle simmer.
  3. Keep and eye on it, and stir every few minutes to prevent sticking.
  4. Wait until most of the liquid has been absorbed, turn of heat and place a lid on the saucepan.  Let the rice soak up the rest of the liquid.  (Puree in the food processor for under 8 month olds).
  5. Eat warm, or pop in fridge to firm up to serve with Chia Seed Jam. Far too hot here for a warm breakfast… the pudding goes all solid-like so you can carrrrrve off chunks (spoken with a Scottish accent, naturally) yummo.
Blueberry Chia Jam, thank you once again, Lisa.  Genius.
This is Misty’s serving.  Obviously.  I mean what 11 month old doesn’t appreciate a fresh mint garnish or a moulded rice mound?  Yeah, Misty had a long morning nap… too much time on my hands.
Misty actually got spoon feed his, warm out of the pot. ‘Twas good.  A good morning for all – happy day to you.
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blueberries for Babe, not bacon

*Warning* The follow post contains content that may disturb/offend vegans or vegetarians.  Sorry.

I’m not a vegan.  I would really really like to be, but there are a couple of things in my way.

  • Yoghurt (tastes delicious)
  • Salmon (tastes delicious)
  • Leather (couches, handbags and shoes.  No comparison)
  • Honey (tastes delicious)

Only 4 things, so it’s not all bad – but it doesn’t help my conscience.

I stopped eating pigs because I had a childhood obsession with them – countless stuffed animals, trinkets, books – name anything pig related, and I probably had it, or was pining for it.

la la laaaaaa

My old boss and manager (see picture below) also loved pigs – so much so they called themselves the “Pig Sisters,” and committed themselves to eating pig every.single.day.  Not quite the same philosophy I had, but I couldn’t penalise them for their dedication.  My boss even created a fictional character “Piglet Swiggins,” whom she painted fairytale-esque portraits of and penned whimisical tales of his adventures.  Bacon was renamed ‘strips of Piglet Swiggins’ on the menu, which needed to be explain every time.

Yes, that is a pig on a spit.  It took 11 hours to cook.  It was amazing.  For the first time in oh, probably 15 years I ate pig (I was 4 months pregnant here, and it was my birthday, can I blame it on either of those somehow?)

This is the creator of Pigglet Swiggins; that is the actual snout.  She later ATE the snout too.  Bless.

I went back to eating meat when I was pregnant.  I’m not really sure why, it just kind of happened.  I craved meat, and I was severely anemic, so I just went with what my body was telling me.  I don’t feel bad about it; I had a pretty much perfect pregnancy, labour and birth.

I made this recipe today (maybe I needed to create something vegan to make myself feel better.  Who knows?)

A variation, naturally.

  • 1/2C coconut milk
  • 1/8t guar gum
  • 1/2 vanilla bean pod, scraped of it’s seeds (vanilla extract is fine)
  • 1T agave syrup
  • Pinch of pink sea salt
  • 1/3C frozen blueberries
  • 1 date
  • Splash of water for blending
  • Toasted coconut shavings (optional)
  1. Blend together blueberries, date and water.
  2. Combine coconut milk, salt and vanilla in a small saucepan.  Bring to the boil.
  3. Reduce to a simmer, add guar gum, stirring until it thickens.
  4. Add in blueberry paste, reserving a little for topping off the servings.
  5. Pour into bowls and chill in fridge.  It gets to a yoghurt sort-of consistency.
  6. Garnish with reserved blueberry, and toasted coconut shavings if desired.

I wanted it to look fun – I think it’s important for kiddies to be excited by their food – nature provides us with so many amazing colours, why not milk it?  Beetroot, pumpkin, peas – beautiful colours that just jump out and smack you in the head with their vibrancy. I don’t know if Misty gets this quite yet (he’s more into eating cardboard, mmm) but it makes cooking creative for me.

I’ve found my thrill.

It’s not on a hill, but it IS blueberry.

Oh so pretty.

Kind to the creatures too.  Hooray.