It’s been so great discovering this little world of healthy food enthusiasts… it’s really inspired my kitchen creations. I used to get in a lot of ‘food ruts’ – eating the same sort of things day in, day out.
Nowadays, I get so excited to create new recipes, or try other blogger’s recipes.
Actually, reading blogs of any description has really got my creativity cranking. I’m having so much fun just making STUFF. For some reason, I have a lot more focus these days. Maybe it’s because the time I have to get a little project completed is usually pretty short. Either when Misty’s sleeping or after dinner is about it… not like ‘back in the day’ before child where I just had too much time on my hands to know what to do with.
I made this washable snack bag as I am so sick of using plastic snap lock bags for Misty’s snacks when we are out and about. So much plastic. This is great as it is a light vinyl-you can wipe it out, or chuck it through the washing machine.
I can’t help defacing things, even with a sewing machine. Angry apple.
I’m always wanting new and different non dairy milk ideas… I’ve made home made almond, coconut and brown rice milks. They were all good, but not great if you know what I mean. Store bought almond milk is not that flash here down under, and it’s super expensive so not really worth it. Home made coconut milk is good for cooking, but not so tasty in coffee or tea (which I drink a LOT of). I actually mix my home made coconut milk with Dr Bronner’s amazing soap and use it as shampoo. It really is wicked knickers stuff.
I stumbled across the idea of tahini milk while reading Gena’s blog. Awesome. Tahini is one of my favourite things, and I love mixing it into soy milk with a touch of agave and cinnamon already. I whipped up the recipe and it was love at first sip. Great on it’s own, or over cereal.
I had about a half cup of this recipe left over (the barley) I chucked it in the freezer, not wanting to waste it. After returning from Sydney to an empty fridge, I pulled it out to feed my hungry beast. I was being a lazy Mama and didn’t want to spoon feed it to Misty, and was bored so I decided to bake it into something.
Baked Barley Fridge Scrape:
- 1/2C this recipe
- 1T ground flax seed mixed with 3T water to make a flax egg
- 1/8t baking soda
- 1/16t baking powder
- 5t coconut flour (I reckon chickpea flour would work well too, the texture might be a little different, but would be good)
- Combine all ingredients.
- Spoon into a lined baking tray (a mini muffin pan would be great but I don’t have one, so I used a tiny loaf pan – 10cm in length)
- Bake for 30 minutes at 170 degrees C.
- Turn off oven, take the bake out of the pan and flip onto a cooling rack upside down.
- Put back into oven (which is turned off) and let the bottom dry out a bit until the oven had cooled down completely.
Seemed to go down a treat. Fruit, flaxy and easy to hang on to – no Mama spoony needed.
Anything new/creative/fun you’ve made or discovered recently?
- I don’t really dig heavy cream, especially whipped cream, I never have… just find it too full on.
- White sugar and me ain’t mates. If I want a break out, or break down (sugar hangover = depressed Lou) a sugar overload will give it to me, toot sweet.
- Yes, they may be delicious, but traditional desserts make me feel like crap. What’s wrong with creating something that is both delicious plus actually nutritionally beneficial?
- 1T tahini
- 1T agave or brown rice syrup
- Pinch of salt
- 1/2t coconut oil
- 2t cacao powder (or regular cocoa)
- Mix everything together, pour into a plastic container or mould lined with glad wrap and freeze.
You probably know I’m fond of salmon. I know a certain yogini that’s very fond of the stuff too. As well as being ridiculously delicious, eating salmon has done wonders for my skin (Skin Series #2 coming up). Salmon has a special place in my heart; it was the first meal that Viper cooked for me, as he tried to woo my affections. He definitely has talent when it comes to preparing and cooking fish. Wooing? Not so much, but the salmon did help his cause. We love to play around with toppings/flavours to pair with salmon … honey, sweet chilli, soy, miso, brown sugar – so many great combinations. Keeping things sugar free this week, and the results spoke for themselves.
One of our favourite meals that we eat without fail each week is the same one he prepared for me, many moons ago. Sometimes the simple things are best – grilled salmon (on the rarer side of cooked) a fresh seasonal salad, and boiled potatoes with a home made dill tartare. I know I tease Viper about his fisherman-skills, but he totally knows his fish and how to wrangle them in the kitchen.
Smokin’ Salmon technique
Piece of salmon (250g ish) with skin ON. (I don’t eat the skin, it creeps me out, but it is essential for the cooking method).
- 1t soy
- 1/4t tamarind paste
- 1 medjool date, chopped up as finely as you can
- 1cm piece root ginger, grated
- 1T boiling water
Mix tamarind, soy, ginger and date. Pour over the hot water, which just loosens everything up a little. Loosey goosey.
Top fish with mixture. Sprinkle over a pinch of salt.
Now I can’t take credit for the method – this was Viper’s stroke of genius. I’ll be honest with you; I can’t cook fish. Well, I just don’t – Viper is a ninja at it, he always presents the most perfectly cooked, succulent fish – so why would I try and risk botching it? Oh, and I’m lazy. So while I was having a shower, Viper did this:
- Place the fish on a baking sheet, lined with aluminium foil. Crank up your grill (around 200 degreesC) get the fish under it (maybe the second rung down, not too far away) for a fast and furious scalding. Basically, you want to get the outside of the fish crisping and the skin even slightly burning at this point. This seals in the moisture and gets the smokey flavour happening.
- After 4-5 minutes under the grill, pull fish out, and wrap it up in the aluminium foil you have it sitting on. CAREFUL. Use tongs.
- Place your fish parcel in a hot dry fry pan, and cook for 3-4 minutes. Remember, it’s always better to pull it off the heat earlier rather than later – overcooked fish is such a shame! If it is too rare for your liking, you can always return it to the heat. We removed the skin before eating, as it burns with the cooking process.
- 1/2C mayonaise (I usually make my own, here is the general idea, but pre prepared is totally fine)
- 1 gherkin (5cm in length, approx) grated or chopped very finely
- 1/2T capers, chopped finely
- 1/2t wholegrain mustard
- Freshly ground black pepper
- Sea salt to taste
- Squeeze of lemon juice to taste
- 1T fresh dill, chopped finely
I’ve got issues. Sweet potato and mango issues. I’m just going crazy with both of them. Soon I will go over the edge and start COMBINING the two (hmmmmm).
I know that most of you will not have access to mangoes right now, but I don’t care. I have mangoes and I’m going to eat them, cook with them and smear them all over myself.
The lovely thing is (apart from me, ah the lovely Lou) that you can sub pretty much anything into these two recipes. I think berries (fresh or frozen) would be delish, and canned fruit would work just as well. I love apricots from the can, especially on cereal – it makes the milk at the bottom of the bowl go all sweet and tangy. Sometimes, I hate to admit it, I think I almost prefer canned apricots; fresh are amazing, but they are always so hit and miss. Either too hard and bitter, or way too soft and floury.
What fruit or vegetable do you prefer frozen or canned? Or am I the only one willing to admit to it?
Coconut Mango Custard (Serves 3)
(Gluten free, dairy free, nut and seed free, soy free, egg free, vegan)
- 3/4C coconut milk
- 1/2C mango puree + additional puree for topping if desired (a few T per serve)
- 1t lime juice
- 1/4t sea salt
- 2T agave (or to taste, depends how sweeeeet you like it)
- 1/2t vanilla extract
- 1/4t + 1/16 guar gum
- Toasted coconut and mint for garnish
- Combine all ingredients except guar gum in a small saucepan.
- Bring to the boil.
- Reduce to a simmer, stir in guar gum until thick.
- Pour into glasses or bowls and put in the fridge to chill and “set.”
- If desired, top with additional mango puree, toasted coconut and mint.
Mango Cashew Cream
(Gluten, dairy, egg, soy free. Vegan)
- 1/4C raw cashews, soaked overnight
- 1/3C mango puree
- 2 dates, chopped
- Pinch of sea salt (approx 1/8t or to taste)
- 1/2t lime juice