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Turmeric Tea

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Good Afternoon! Happy Monday! I hope this finds you well.

You might know by now just how much I love Turmeric and all it’s health benefits, a previous blog I did tells you all about this wonder spice and some of the many ways I love to use it. ALL ABOUT TURMERIC BLOG.

I wanted to share with you today my ‘Turmeric Tea’ recipe as it has been an absolute saviour for me on my GAPs journey. It is super simple to make, just blitz and add to hot water as you need it. Perfect to sip on any time day or night and just so good for you! I personally love it with double the ginger but the kids aren’t massive fans of ginger, so I have decreased the quantity for them. I hope you love it as much as we do!

Turmeric Tea

200g fresh turmeric

100g fresh ginger *

150g coconut oil *

120g honey

a REALLY good pinch of black pepper

Place all the ingredients into a food processor and blitz on high until completely combined and as smooth as you can get it.

TMX: Speed 7 / 30 seconds. Scrape down the sides, then a further 1 minute / Speed 4.

Add 1 teaspoon to hot water to make your tea. It is lovely hot or cold as an iced tea.

If you have a tea strainer, it is best to put it in this, otherwise you can drink it without one but you might just have a few ‘bits’ in there.

Note:

  • if you love ginger you can increase this amount to 200g
  • the coconut oil I used was soft but solid (not runny)
  • store in a glass jar in the fridge for many weeks
  • be careful if using this mixture in a white cup etc as turmeric does stain
  • GAPS friendly

Wishing you all a wonderful week ahead! I look forward to connecting again soon!

Take Care of You,

Collette x

Rocket – 3 ways!

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Good Afternoon Friends! Happy Monday! I hope this finds you all well!

We are all great here. We have settled in nicely to our routines this year and we are loving all the fresh produce that our little farm is producing for us. At a guess I have picked (with the kids help) at least 60kg of apples, pears and nashis so far this season! Crazy! Our vegetable garden is looking beautiful too and recently we had all our rocket ready to go in a few days, so I decided to come up with a few recipes for it. I hope you love the recipes as much as my family did. Let me know!

HONEY MUSTARD ROCKET SALAD

ROCKET PESTO

CURRY ROCKET SALAD

HONEY MUSTARD ROCKET SALAD

1 large bunch rocket (approx. 120g) – roughly chopped

2 medium nashi pears – roughly sliced

1 large sweet potato – diced and roasted

100g feta cheese – roughly diced

½ cup walnuts

Dressing

¼ cup honey

¼ cup oil of choice

2 tblspns dijon mustard

pinch salt

Roast the sweet potato and allow it to cool.

Place all the salad ingredients onto a platter, including the cooled sweet potato.

Combine all the ingredients for the dressing into a small bowl and mix well.

You can either drizzle the dressing over the salad just before serving OR you can put the dressing on the side and let everyone add their own.

Note:

  • I used goats feta as I can’t have cows cheese

 

ROCKET PESTO

1 large bunch rocket (approx. 120g)

1 cup toasted almonds (approx. 190g)

½ cup oil of choice

1 clove garlic

good pinch salt

Place all the ingredients into a food processor and blitz on high until a pesto is formed.

TMX: Speed 6 / 10 seconds. Scrape down sides. Then a further Speed 6 / 10 seconds.

Serving options

  • As a pesto dip with crackers and vegetables sticks
  • Add to 500g cooked pasta with shavings of parmesan on top
  • Add more oil to the pesto to make it runnier and use it as a marinade for chicken to cook on the BBQ

 

CURRY ROCKET SALAD

1 large bunch rocket (approx. 120g) – roughly chopped

2 medium nashi pears – roughly sliced

16 snow peas – roughly sliced

1/3 cup flaked almonds – toasted

Dressing

4 tblspns oil of choice

3 tblspns apple cider vinegar

1 tblspn curry powder

1 tblspn honey

pinch salt

Place all the salad ingredients onto a platter.

Combine all the ingredients for the dressing into a small bowl and mix well.

You can either drizzle the dressing over the salad just before serving OR you can put the dressing on the side and let everyone add their own.

 

 

Wishing you all a wonderful week ahead! Look after each other and of course look after yourself. I look forward to connecting with you all again soon. Until then …..

Take Care of You,

Collette x

Hot Chilli Sauce

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Good Afternoon friends, I hope this finds you all well. We are all pretty good here. My 4 kids have been taking it in turns of having a cold but nothing some extra TLC doesn’t help. We have been having THE most beautiful Autumn weather here in Tasmania, it is simply stunning, we are making the most of it though as we know it will be cold again before too long!

I am popping by today to share with you this super yummy and super Hot Chilli Sauce. I LOVE LOVE LOVE my Sweet Chilli Relish but hubby likes something with far more heat and punch to it, so I decided to have a go at more of a hot ‘pouring sauce’ for him after spotting some gorgeous green japalenos at the Markets. I hope you love it as much as he does! Let me know!

Hot Chilli Sauce

(gluten, dairy, sugar, additive free)

1kg Jalapenos

1 large red capsicum

1 large eshallot

6 large cloves garlic

1 ½ cups water

¼ cup apple cider vinegar

good pinch salt and pepper

Roughly chop the jalapenos, capsicum, eshallot and garlic.

Place the chopped ingredients into a frying pan and fry on a medium – high heat, stirring (almost) continuously until softened and fragrant (approx 5-8 minutes).

Allow to cool for approximately 10 minutes.

Add all the ingredients to a food processor and blitz on high until smooth.

TMX: Speed 8 / 20 seconds. Scrape down sides. Then a further 30 seconds / Speed 8.

Allow to cool slightly before placing into bottles or jars, then allow to cool completely before storing in the fridge.

Tips and Ideas:

  • You can swap the Jalapenos for any chillis of choice
  • You can add more water if you prefer the sauce runnier
  • This sauce should last many weeks in the fridge

Wishing you a lovely rest of the week and I look forward to connecting more again soon!

Take Care of You,
Collette x

PS a massive THANK YOU to my food and landscape photographer friend, Naomi, from BLUE RUST IMAGES for helping me learn some new food photography ideas and tips yesterday … she helped me learn all about lighting and angles etc and this photo of the chilli sauce was my first photo! YAY!

How to make Sushi – tips

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Good Morning Friends! Happy Thursday! I hope this finds you all well.

I am popping by quickly today to post on here my ‘how to make Sushi – tips’ …  the last time I posted on Facebook that I made Sushi, I got loads of comments & messages about “how” …. so when I made it again I thought I would take some photos along the way to hopefully help.

I must say, I don’t say I’m a Sushi expert or that this is the correct way to make it! But it works for me! If you have any other tips to offer please feel free to suggest them!

Steps:
1. Make sushi rice as per packet & allow to cool to room temp ((For 6 large rolls & 3 small rolls I used 3 cups of Sushi rice))
2. Prepare your fillings, have a clean small bowl of water & a hand towel out
3. Put a decent (approx 1/2-2/3 cup?) amount of rice on a nori sheet. Flatten out all the way to 3 edges & leave a 2-3cm gap at top. To make the rice easy to spread, keep your fingers wet by popping them in the bowl of water
4. Lay a row of fillings at the bottom of the rice
5. Use the mat to start to roll the sushi TIGHT
6. Keep rolling tight
7. When you get to the end, add a little water along the edge to stick the nori sheet down
8. Place in a container & refrigerate for 1 hour to make it easier to cut (optional)

I hope this helps!

Wishing you all a lovely day … I look forward to connecting with you all again soon!

Take Care of You,
Collette x

I share my Lunchbox photos each day on Instagram. This day my kids had Sushi (Tamari Soy Sauce in the little container), greengages, a tub of fruit and salted caramel popcorn slice (RECIPE in Cookbook ‘Cut out the Crap Lunchbox Solutions’)

Soup in a Jar!

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Good Afternoon friends! Happy Tuesday! I hope this finds you all well.

We are all pretty good here. My elderly Grandfather passed away yesterday morning, so it has been a sad time for my family. At his age though, it is nice to try and reflect on the positive of him having such a long life and giving thanks to the fact he is now resting in peace, as much as he will be missed.

I am popping by to share with you my hubbys favourite lunch. ‘Soup in a Jar’ – there is no real recipe for this, it really just depends on what you have in your fridge and pantry and what your particular tastes are. I have shown you here what my hubbys favourite is. I simply pack it all into the jar (jam it in nice and tight) the night before and he pops boiling water into it 5 minutes or so before wanting to eat it at work. My older girls have taken it to school before also (although in a thermos container, not a glass one, and I have given them a little thermos with the water). It is pretty simple, super tasty and something a little different. I hope you enjoy it!

Soup in a Jar!

Filling options:

Vermicelli Noodles

Capsicum

Spring Onions

Zucchini

Carrot

Snow Peas

Dried Shitake Mushrooms

Parsley

Chives

Dehydrated Bone Broth

pinch salt and pepper

Cut all ingredients as thinly as possible and pack tightly into a glass jar.

Add boiling water 5 minutes before serving. Stir and enjoy.

Notes and Tips:

  • There is no real recipe for this, it really just depends on what you have in your fridge and pantry and what your particular tastes are
  • My older girls have taken it to school before also (although in a thermos container, not a glass one, and I have given them a little thermos with the water)
  • If you do use a glass container make sure it can withstand the boiling water
  • If you don’t have dehydrated bone broth you can use stock paste or powder OR you can use bone broth instead of the water
  • I try and cut the veg as small as possible so they cook through quickly
  • The dried shitake mushrooms are available from the Asian section of most supermarkets or Asian Grocers

DEHYDRATED BONE BROTH can be purchased through my online store HERE or if for some reason I am out of stock (which I am NOT at this moment as I write this!) you can buy it direct from Nutra Organics HERE. 

Wishing you a lovely rest of the week, as always, I look forward to connecting with you again soon.

Take Care of You,

Collette x

 

‘Lasagne’ Pasta Bake!

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Good Afternoon friends! I hope this finds you all well! We are great here. Back to school, getting back into routines and we are having some mornings here that make me feel like Winter is starting already here in TAS whilst friends and family in places in NSW are sweltering with 40c+ days!

I am here today sharing a recipe I popped together the other day – I was going to make lasagne but didn’t have the sheets or silverbeet or anything else to use so I got a little creative and came up with this. My family absolutely devoured it and have asked for it to be on the menu weekly! Win! It makes a really large quantity, so perfect for leftover lunches or freezer meals. I hope you enjoy it as much as my family did! (PS Sorry for the bad photo quality, it was a quick phone shot as the light wasn’t good enough to take one on my camera, will update the pic when I make it next!)

‘Lasagne’ Pasta Bake

(gluten, dairy, soy, egg, nut and preservative free)

250g rice pasta

500g mince of choice

680g jar passata

1 large red capsicum – cut into medium chunks

1 large spanish onion – cut into medium chunks

1 large zucchini – cut into medium chunks

1 punnet cherry tomatoes (roughly 18) – halved

8 large button mushrooms – quartered

½ bunch fresh parsley – roughly chopped

2 cloves garlic – grated

1 tspn paprika

good pinch salt and pepper

White sauce:


6 tblspns flour of choice (I use rice)

6 tblspns oil of choice
(I use sunflower)

4 cups milk of choice (I use rice)

4 tblspns nutritional yeast * optional

good pinch salt and pepper

Preheat oven to 200c.

Cook the Pasta – set aside to cool.

In a wok or large fry pan place a little oil and the mince and stir-fry until ¾ cooked. Add the passata and mix thoroughly.

In a LARGE lasagne / baking tray (mine is 34cm x 26cm x 6cm) place all the prepared vegetables, parsley, garlic, paprika, salt and pepper. Add to them, the cooked pasta and the mince mixture. Stir well.

Meanwhile, make your white sauce. In a large saucepan place the flour and oil.
Using a wooden spoon, mix together on a medium – high heat until combined well and there are no lumps.
Turn the heat down to medium and add the milk, stirring the entire time. Continue to stir until the white sauce is the thick and the consistency you desire. Add nutritional yeast, salt and pepper and mix thoroughly.

Pour the white sauce over the pasta mixture.

Bake in preheated oven for 30 minutes.

Notes and Tips:

* This is a very versatile recipe which can cater for your dietary needs. You can use any flour, milk and pasta you wish.

* You can swap the oil for melted butter.

* If you can have dairy, a great addition is some grated cheese on top of the white sauce before cooking it.

* This makes a large pasta bake. It did us meals for 3-4 adults and 4 children. You can halve everything if you prefer, otherwise, it will freeze well in individual portions.

* Nutritional Yeast offers a ‘cheese’ flavour, this can be left out if you prefer.

I look forward to hearing from you when you make it!

Until next time,

Take Care of You,

Collette x

 

Simple Fruit Chia Pudding and Jelly!

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Good Afternoon friends …. Happy Wednesday! I hope this finds you all well!

I am quickly popping by today to share with you these two yummy recipes. The chia pudding was inspired with a suggestion from a friend of mine and whilst I was experimenting with ‘quantities’ I decided to add some gelatin to it also and make it into a jelly as a yummy snack for the kids! They love it and I hope that you do too!

Simple Fruit Chia Pudding

1 x 825g tin of Peach in Mango Juice *

½ cup chia seeds

Place the tin of fruit and all the juice into a blender or food processor and blitz on high until smooth.

TMX: 20 seconds / Speed 5

Pour the mixture into a bowl or container (that has a lid) and add the chia seeds. Mix thoroughly.

Refrigerate overnight.

Serve with yoghurt, seeds, nuts and fruit.

Notes:

  • I have tried this with other tin fruit and it still works but my kids prefer this one with the mango juice
  • This also works well with homemade stewed fruit

Simple Fruit Chia Jelly

1 x 825g tin of Peach in Mango Juice *

½ cup chia seeds

½ cup boiling water

¼ cup room temp water

5 tblspns gelatin *

Place the tin of fruit and all the juice into a blender or food processer and blitz on high until smooth.

TMX: 20 seconds / Speed 5

Pour the mixture into a bowl or container (that has a lid) and add the chia seeds. Mix thoroughly.

Meanwhile, in a small bowl add the gelatin to the room temp water and mix well (it should go thick and lumpy). Add the boiling water to this gelatin and whisk well with a fork until thoroughly dissolved.

Add the gelatin mixture to the fruit and chia mixture and mix again, thoroughly.

Refrigerate overnight (or at least a few hours) until set.

Cut into squares and store in the fridge.

Notes:

  • I have tried this with other tin fruit and it still works but my kids prefer this one with the mango juice.
  • This also works well with homemade stewed fruit
  • I used the ‘Great Lakes’ gelatin (the orange / red beef one)
  • My kids put a few pieces in the freezer and loved this frozen!

Wishing you a lovely rest of the week and I look forward to connecting again soon!

Take Care of You,

Collette x

 

 

 

 

 

 

 

Cashew and Dill ‘cheese’ Dip

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Good Morning friends! I hope this finds you well!

Well, we certainly are on the countdown to Christmas now! Only 10 more sleeps! I hope you are surviving this ‘Silly Season’!

I am popping by quickly today to share with you this delicious dip recipe that I thought could be handy to have for all the BBQs, Picnics and gatherings that happen this time of the year. It is inspired by two shop bought ones that I normally buy (and hide at the back of the fridge to keep to myself!) …. and I thought I could save a few $ by making my own PLUS my herb garden is overgrown with Dill at the moment so I am needing any excuse to use that up! I hope you love it as much as my family and I do!  … oh, there are loads of ‘notes / options’ at the end of the recipe so please read them if you have any questions!

Cashew and Dill ‘cheese’ dip

(gluten, dairy, additive, egg and soy free)

2 cups raw cashews – soaked overnight

1 large bunch dill

1 clove garlic

¼ cup oil of choice

¼ cup nutritional yeast

2 tblspns lemon juice

good pinch salt

probiotic (optional – see notes)

Place the cashews into a bowl and cover with water. Allow to sit overnight. Drain and rinse well.

Place the cashews with the remaining ingredients into your food processer and blitz on high until smooth and creamy. Scrape down sides a few times during this process.

TMX: Speed 10 / 5 seconds then scrape down sides, then again, Speed 10 / 5 seconds and scrape down sides. Lastly, Speed 5 for approx 30 sections or until the consistency you prefer.

If you are NOT using the probiotic, simply cover and refrigerate until ready to serve.

If you ARE using the probiotic: cover and set aside in a cool and dark place (NOT the fridge! I use my pantry). Leave for 48-60 hours, stirring every 24 hours. After 48-60 hours, cover and refrigerate.

NOTES AND TIPS:

  • You can swap the dill for any other fresh herbs of choice
  • The time for blitzing in the food processer with depend not only on your machine but also how smooth / crunchy you prefer it.
  • You can swap the oil for water but the oil makes it ‘creamier’ and I prefer the texture with the oil. Try and use an oil with no taste though, it depends on what you prefer but for this I use Sunflower oil as it has no taste.
  • The Nutritional Yeast can be left out, however, it is the ingredient that adds the ‘cheese’ taste. Plus is has great health benefits: read more here.
  • I personally use two Bio-Kult probiotic capsules and leave it for 60 hours before refrigerating. The probiotic will give this dip a bit more of a zing taste to it and of course extra health benefits. It is, of course, lovely without this, so this is a complete personal choice and depends what you have in your pantry etc. I have no affiliate with these probiotics, they are simply the ones I was recommended when starting on GAPS.

I look forward to connecting with you again soon!

Until then …. Look after yourself and your family, stay safe and HAVE FUN!

Take Care of You,
Collette x

Taco Lettuce Cups

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Good Morning friends! I hope this finds you well! Can you believe it is December already! 1st of Dec is our ‘Christmas Tree’ day … once the kids get home from school we pop on some music and the laughter and excitement that fills our home is magical in itself. I love the annual Christmas photos that I have all set up … I look forward to adding one to it this year, our first in Tasmania!

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I am popping by quickly today to share with you this recipe that is a favourite here. It is super easy, super tasty and perfect for this time of the year when you do a lot of socialising. I hope you love it as much as my family does.

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Taco Lettuce Cups

1 kg chicken breast fillets

1 red capsicum thinly sliced

1 green capsicum thinly sliced

1 red onion thinly sliced

1 x 400g tin corn (or 1 heaped cup frozen corn)

Lettuce ‘cups’ to serve

1 tblspn oil of choice

Taco Mix

2 tblspns cumin

1 tblspn paprika

1 tblspn onion powder

1 tblspn dried oregano

Good pinch salt and pepper (or herbamare)

1 tspn chilli flakes or cayenne pepper (optional)

Poach the chicken breast fillets and allow to cool slightly before shredding.

Place all the ingredients except for the lettuce and chicken into a wok and stir fry until fragrant, mixed thoroughly and just starting to cook (don’t overcook them).

Add the chicken and stir fry through (enough just to warm it up).

Serve in a large bowl in the middle of the table. With lettuce cups on the side to put scoops of chicken mixture into.

Tips and Ideas:

  • If you don’t want to poach the chicken first, you could always 1) stir fry it in small diced pieces or 2) pull apart a prepared BBQ chicken
  • You can swap the chicken for chicken mince or beef mince
  • You can serve this with coriander and sour cream or natural yoghurt on the side also
  • This is great for a finger food ‘bring a plate’ event or we do this all the time for footy food

Wishing you a wonderful day and a beautiful weekend ahead, filled with love, laughter and great food!

Take Care of You,
Collette x

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Banana Chia Pudding

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Good Morning friends! Happy Friday! I hope this finds you well.

Just popping by quickly today to share with you this SUPER easy and incredibly yummy recipe. I posted it on Instagram yesterday and realised it was a regular in my home but not on the blog so here it is! My kids LOVE overnight oats for breakfast but Miss 12 is best avoiding oats so I make this for her instead. It is also perfect to pop into a little container for morning tea at school with some fruit. Yummo! I hope you love it as much as they do!

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BANANA CHIA PUDDING

 1 large banana

1 cup of milk of choice OR

½ cup mik and ½ cup yoghurt

1/3 cup chia seeds

1 tspn maple syrup, honey or rice malt syrup (optional)

In a medium container with a lid, mash the banana well. Add the remaining ingredients and stir thoroughly.

Place the lid on and refrigerate overnight.

Serve as is or with yoghurt and fruit.

  • Keeps well in the fridge for 3 days.
  • Approximately 4 serves

I hope this finds you all well … and that you have a truly lovely weekend ahead!

Take Care of You,

Collette x

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NOW AVAILABLE for a limited time through my online store. Velvet Latte (if you like Turmeric Lattes, you will LOVE this!) and Belgium Dark Chocolate Buttons (DAIRY FREE!) … perfect for Christmas gifts and baking!