I know, I know its the easiest breakfast to make and so damn good for you but I have just never gotten around to attempting it myself – Chia Pudding!
I quit coffee for a month in January (maybe i’ll make a post about why… ) and discovered a deep love of chai. I already was a fan of dandelion root lattes and then at my local whole foods shop i found a blend of both ! The best thing ever – Im now obsessed with dandelion chai tea! And felt inspired to turn it into a creamy chia pudding! An amazing grounding breakfast!
I’ve loved dandelion root for ages because it is very much loved by your spleen! In western medicine the spleen has been overlooked and under appreciated. And funnily enough according Traditional Chinese Medicine if you have a deficiency in your spleen qi you are more likely to feel self doubt! No wonder. The spleen is an integral part of the lymphatic system governing the cleansing and movement of blood through the body. A healthy spleen will help you to trust yourself, reduce anxiety and excessive rumination of thoughts. As dandelion roots are strong and unyielding they are a natural way to feel relaxed and at ease within your body. So by nourishing with this Dandelion Chia Pudding in the morning, you’re more likely to feel open to life limitless possibilities and grounded in your hearts truth.
1 & 1/4 cups coconut milk – I actually used cocoquench which is a thin coconut milk/rice milk blend – its great! You could also use thick coconut milk and add water.
1/2 cup Chia Seeds
2.5 TBSP Coconut Cream
1 TBSP Dandelion Chai
1 TBSP Hemp Seeds (optional)
1 TBSP Cacao Nibs (optional)
1 tsp Agave Nectar (or preferred sweeter)
1/4 tsp Vanilla
Heat milk & chai together in a saucepan and allow the tea to infuse for at least 10 minutes.
Then stir in all the other ingredients, and place in fridge to set over night!
I topped mine with strawberries, pecans, peptia & hemp seeds !
After my last foray into mediterranean cuisine my dad revealed to me his serious love for tabbouleh and suggested I learn to make it since he “could eat it with everything” ! I love sharing my recipes and health journey with my family and Im always looking for ways to get them involved! So of course I was going to make my Dad tabbouleh AND find a way to pack as much goodness into it as possible!
Tabbouleh is basically a parsley & cracked wheat salad. In this case I’ve substituted the traditional Bulgar Wheat for Gluten-free Buckwheat, which gives it an added nutty flavour which I love! Parsley is one of the best foods in terms of nutritional value. Its full of vitamin C – giving the immune system a boost and its great for the liver and aiding the removal of toxins. To add to the detoxifying properties I added some diced celery and kale (it looks just like parsley – superfood freak outs avoided!). I can also never resist an opportunity to balance the chakras through eating the rainbow, so I decided to include some purple carrots as well as orange!
If you’re vigilant in using high quality, cold pressed, organic, extra virgin olive oil it can be used liberally and its really good for you! And combined with lemon juice, garlic and spices this dressing has cleansing, detoxifying, anti inflammatory and anti fungal properties!
Liver Loving Buckwheat Tabbouleh
1 cup buckwheat pre-soaked
1.5 cups of water
2 TBSP olive oil
Juice of 1 Lemon
2 cloves of garlic
1 tsp zatar spice
1/4 tsp cayenne
fresh cracked salt + pepper
1 stem Kale
1 cup Italian parsley
2 Celery stalks
3 Spring onion
1/2 cup Cherry tomatos
1 Carrot – Half purple/half orange
Topped with 1 TBSP hemp seeds & a handful of watercress
*It is recommended, however not necessary, to soak the buckwheat for a few hours prior to cooking to remove phytic acid and make it more digestible*
1. Bring buckwheat to the boil with 1.5 cups of water then simmer reduce to a low heat and simmer gently until tender.
2. While the buckwheat is cooking prepare the dressing by gently whisking the ingredients together. Its best to leave it aside for a while before serving for flavours to infuse.
3. Drain the buckwheat leave to cool
3. Shred the parsley and kale super fine & finely dice the other veggies.
4. Gently and lovingly fold all the ingredients together; you can add the dressing at this point as well or allow each person to serve themselves!
Voila ! Super easy; Super fresh; Super salad!
I have always been so terrified of spiders. I’ve been called irrational and pathetic by many. And let me tell you that offers no comfort nor does it inspire bravery to the hysterical mess under the sink that can’t exit the bathroom because she’s just noticed a giant huntsman on the door frame. I don’t know quite what it is about spiders that would send me over the edge besides the fact that that exact same huntsman scenario has been recurring since I was 3. I felt like lots of people had phobias and this was mine, this was my excuse to play the damsel in distress and throw open my doors to a knight in shining armour here to rescue me. That never happened & as the years went on I just became more and more distressed. Although other bugs had never bothered me too much however the more I surrounded myself with people who couldn’t stand them and let themselves be taken over by fear – the worse mine got. I can now see that they were in fact irrational fears and I need not work myself into such a frenzy because I’m still alive and as much as I once thought that Daddy Long Legs’ would evolve into more advanced spiders with fangs that are more than capable to penetrate human flesh and they would be the specific ones seeking me out – that really is not something I need to concern myself with. Nor are other detrimental behaviours and patterns I might have unconsciously picked up from those around me. I might not be in control of every situation but I am in control of how I think, feel and act in every situation. This year for me is all about facing fears and seeing them as opportunities for growth and development. I knew the spider thing would be making an appearance. When I really went deeper and developed an even more wholesome connection with the earth, my gratitude for all beings that walk upon her expanded and the less i could bring myself to crush a cockroach with my shoe, these days i even avoid ants. I truly respect the earth and all her creatures and their place upon her is just as worthy as mine. I have accepted this and it fills me with an immense amount of love just thinking about it. Until a huntsman shows up on my ceiling… well … NOT ANYMORE! Last week when a new friend arrived unannounced I knew that I had to deal with the situation differently than I ever had before other wise I would be doomed to keep repeating it. So I got up real close to the little babe and had a chat! I noticed that he only had 7 legs and I began to really feel empathy for the lost little soul. I told him that I understood that he might have been looking for a sanctuary to relax and heal for a minute. And he was surely welcome to experience that in my space, so long as he stayed up high and promised not to crawl on me while I was sleeping. I also let him know that he belongs outside and would be much happier in his rightful place in nature. Even though sometimes life is scary and rough and you can’t just run away, it serves you much better if you learn to adapt. Just like I was adapting to him being in my space. I drew inspiration from my yoga practice of dealing with pain. You create awareness to the pain then ask it to leave. By calmly giving something your attention whilst holding your ground you are able to see the situation from a powerful place and whilst it might be momentarily uncomfortable you can shift your mind to a more positive place than that of an initial knee jerk reaction. I felt my fear transform into a deep respect for the spider, the same respect I would have for a lion on the savannah. And I felt grateful for him to feel at home and safe in my space. He stayed for the night and I haven’t seen him since. I think we came to understand each other very well and I will now be looking at spiders as a metaphor for the passionate creator. I never thought I would say that yoga helped me to release my fear of spiders – I also never thought I would be free from that fear! Thank you yoga, thank you spider, thank you universe ❤
This last weekend I was lucky enough to encounter an adorable young girl, on my way to my favourite green grocer in Fremantle (Galati A & Sons), with a stand set up outside her house selling FRESH FIGS right from her garden ! And at the unbeatable price of 3 for $1 ! Better than a lemonade stand if you ask me! I’ve never bought fresh figs before and planned to just snack on them or use them to top my smoothie bowls until I stumbled upon this gem of a recipe in The Happy Cookbook!
Thank you to the lil honey of a human that is Lola Berry for coming up with this incredibly simple, quick and REFINED SUGAR FREE recipe! Say WHAT ?! Jam with no sugar? My dad is still in awe. And with the original recipe containing just 4 ingredients (figs, chia, maple syrup & cinnamon) I couldn’t help but add my own embellishments!
1 Plum – white flesh
5 fresh figs
4 TBSP chia seeds
2 TBSP Agave (subbed maple syrup)
1/4 Lemon – Juice & zest
1 inch Fresh Ginger
a pinch of cinnamon
Place the plum in a small sauce pan and cover with filtered water, add the ginger, lemon juice & zest and simmer for a few minutes until the skin softens and begins to split.
Meanwhile prepare the other ingredients.
Slice the figs and add to a bowl with the chia seeds, cinnamon and agave.
Drain the water from the sauce pan, try to save as much of the ginger and zest as possible, slice the flesh off the stone of the plum then add to the bowl.
I used an immersion blender to blitz all the ingredients until mildly smooth – The fig and chia seeds wont completely break down and this is fine 🙂
Store in a jar in the refrigerator for up to two weeks!
Adorable little girl under her table of figs ❤
ITS WORLD NUTELLA DAY!
I – like every other normal human – used to be a Nutella NUT CASE. Once upon a time, I would make Nutella sandwiches with a spread thicker than both slices of bread and was also 100% a culprit of buying a jar of nutella with the sole intention of eating it only with a spoon.
Here I am today, on world Nutella day, living a gluten free, refined sugar free, vegan life style and I couldn’t pass up this opportunity to spread the word that you that you don’t have to give up the famous flavour of everyones favourite chocolate spread!
This recipe can be made organic, raw, gluten free, vegan & refined SUGAR FREE ! Which makes it totally ok to eat it off the spoon … occasionally !
1 cup Hazelnut Meal *
1/4 cup Raw Cacao Powder
1/4 cup Organic Coconut Milk – or as much as you need to reach the desired consistency
2 Medijool Dates
3 TBSP Agave syrup
1/4 tsp Cayenne pepper
Pinch of pink salt flakes
Blitz with an immersion blender or in food processor !
* If you’re not strict on raw & like a more intense flavour you can mildly toast the nut meal for a few minutes over a low heat in a sauce pan until the hazelnut aroma is released.
I once lived in an old brick apartment building and right behind us was a small park with some perfectly spherical grassy knolls; I used to lay back on them late at night and stare up at the stars. After a while I allowed my perception to shift and I began to realise that up was actually very much down…
We humans have created such strange concepts and laws to live by on this little earth of ours – linear time, straight lines, forward motion. When in reality we are so at the mercy of the natural laws and upon reflection from a greater distance, we can see that our perspective is very limited and in the grand scheme of things we have kind of got it all mixed up!
In any case, on one particular occasion I was feeling particularly hopeless; I was in between jobs, a lot of my friends had disappeared and I was inevitably left contemplating the meaning of the entire universe, as well as my place in it! I was trying to find strength within myself not to give up on everything I had worked so hard for thus far and reason to keep moving forward in pursuit of my passions. Terrified and overwhelmed by almost everything in life at that moment, grappling with immense confusion of direction and severe anxiety as a result. I could do no more than surrender to the support of the earth underneath my back, count my shallow breath in and out, as silent tears slid down my cheeks and wish upon the many stars that I could be one of them.
Until, I was, at once possed by the realisation that the absolute scariest thing that could possibly happen at any given moment is for gravity to stop working. If gravity gave up we would literally fall off the earth and into the sky.
Its a bit strange to consider since we shoot off UP into the sky in our rocket ships and explore the depths of the oceans DOWN below us but it’s none the less a very accurate way to look at things! And I had, for the first time in a long while, a profound moment of great clarity, and my little world didn’t seem so daunting.
Now, when I begin to feel overwhelmed, nervous and unsure about what direction to move in or whether or not I’ll be able to find my way…
I try to remember that moment and that feeling of being completely supported whilst completely surrendered. The universe has not failed me yet, for I am still here; I have not failed myself yet, for I am still here.
And in truth, I have only experienced growth, become wiser, stronger and more diverse. It can be difficult to remain fully conscious of it, at times… However, I am more than grateful… For the road thus far, this present path and the adventures ahead.
I’ve been feeling so inspired seeing some of the new recipes popping up from Lola Berry‘s new book The Happy Life (Can’t wait to grab a copy) I thought I’d revisit an old favourite The Happy Cookbook and try some recipes I’d never gotten around to. One was Cauliflower rice ! Now I have been meaning to attempt this for AGES and I really wish I had gotten around to it sooner … Its AMAZING and mad props to Miss Lola for making the recipe so super simple and non threatening!
What really attracted me today in particular was the fact that with a rainbow of veggies it would be nourishing for my physical body as well as super balancing for my chakras! True to form I tweaked it and gave it my own twist – as is encouraged! So that is the version I shall share!
Ingredients in order of the chakras :
2 Large garlic cloves – minced
1 Purple Onion – diced
6 Asparagus stalks – chopped
3 celery stalks – chopped fine
1 Zucchini – Sliced
1/2 Head of Broccoli – chopped small
1/4 Lemon – Juice & zest
1 Inch of ginger – grated
1 Carrot – diced
1 Red Capsicum – diced
I added extra spices for the throat chakra:
2 tsp Caraway seeds* – ground
3 tsp Galangal*
1/2 tsp Cayenne pepper*
1 tsp Dried Oregano
1 small handful of fresh coriander
1 TBSP Hemp Seeds
2 TBSP Tamari*
Himalayan pink salt & cracked black pepper
* These were approximate measurements so add more or less to your liking
Go easy on the Cayenne as it is super spicy and I like it too darn hot 😉 *
Pulse the Cauliflower in food processor until a rice-like consistency is formed.
Heat oil in a large frying pan or wok over a medium heat, add the onion and garlic sauté for a minute or so then add the dried herbs and spices until they release aroma then add the hardest veggies, while they are beginning to cook grate in the ginger, lemon zest and lemon juice, add the remainder of the veggies and cauliflower, drizzle in the Tamari, toss them through and saute for about 5 minutes or until they’re cooked to your liking. Remove from the heat stir through the coriander, top with hemp seeds and serve with lots of fresh cracked black pepper and salt taste.