I finally found a suitable new handbag last week to replace my old faithful that was regrettably stolen. I needed to use it right away and the girl who sold it to me cut the tag off and placed it inside the bag which has 1000 pockets – I just found the tag – it’s called ‘the baby bag’ ! Undoubtedly, the most luxe version of a baby bag I’ve ever encountered but it made me think – I bought this large – but surprisingly light weight bag – to cater to everything in my life. My life is my baby. How fab.
There is a certain kind of crazy that can only be experienced and induced by public transport delays of any kind. Symptoms include: Suicidal fantasies about throwing yourself in front of a moving train.
We are in the 3D world – the world where transformation is possible. We know this is possible because we can see a flower bloom. We have indeed already made the most difficult transformation – the transformation of soul to body. From nothing to something. Speaking in Strictly physical terms before we are ourselves we are nothing. I don’t recall knowing how to transform into a human or even from a child to an adult, do you? So, don’t worry about the details!
If you’ve already gone from nothing to somethings and now have the gift of conscious choice – Choose to transform into whatever you wish!
*notes on Creation : Studies From The Dramatic Universe by John G Bennet
I don’t think I’ve ever been more excited to share something with the world; This is probably my favourite recipe i’ve ever created, its so good for your body and its so easy !
I’m obsessed with fermented foods at the moment and can’t get enough! The benefits from adding a simple side of fermented foods to your meal are exponential! The give a massive boost to your immune system as well as doing wonders to increase healthy gut flora, aiding digestion and assimilation of nutrients so you receive more benefits from the foods you’re already eating!
You’ve probably heard of probiotics and thats exactly what you’re getting from fermented foods! Although when you consume capsule probiotics they often contain chemicals and other additives that more or less undo the benefits they claim to contain, however when you consume raw, natural fermented foods you’re getting probiotics plus a whole lot of other beneficial nutrients that your body will love you for! Ancient cultures such as those that stemmed Traditional Chinese Medicine have long been advocates and consumers of fermented probiotic rich foods which they claim to increase life span and add to optimal health. In my personal experience, when your digestive system is happy, so are you! And when they taste this GREAT theres really no reason not to give them a go!
Especially if you have issues with its or digesting your favourite comfort foods; various proteins or heavy starchy things like bread, this can be a godsend!
I’ve been buying jars and jars of fermented foods recently and at near $20 a pop I thought surely I could do that at home – wait a week or so – and tailor them to suit my taste and get another dose of my favourite spices at 1/4 of the cost. Sure its seemed daunting at first but after #SaurkrautExperiment Number 1.. Im here to let you know that it really is too damn easy, super fun and well worth the minimal effort!
Half a Chinese Cabbage
Half a Red Cabbage
1 TBSP Himalayan Pink Salt
1 tsp Tumeric
4 tsp toasted Fenugreek Seeds
1 clove of Garlic
1/4 of a Lemon
1 cap full of Apple Cider Vinegar
Lots of cracked Black Pepper
Finely slice the cabbage and add it into a large bowl with the salt and massage until a brine it starts releasing a brine.
Add the spices and continue to massage until the cabbage wilts and the size decreases by about half. Then pack it firmly into a jar and make sure there is at least an inch of brine at the top covering the cabbage.
Then seal the jar, its recommended that you use cling wrap and a rubber band to avoid the liquid expanding and spilling out..
Then leave it in a dark cupboard at room temperature for at least a week.
You can taste it intermittently to achieve your desired flavour, (I left mine for 10 days) then once your happy place it in the fridge as that drastically slows the fermentation process and enjoy with every meal ! ❤
I once heard from a man living in an aged care home ;
” I live alone. But if I get lonely I just grab the mirror and turn it around!”
Thank you for the timely advice sir 💖
Magic mango obsession continues…
This recipe was inspired by Nourish To Health ! Thank you for the timely and fantastic raw recipe that I added my own twist to !
1/2 cup of fresh mango
1 bunch of Fresh Basil Leaves
1/2 an Avocado
1/2 a Capsicum
1 Brussel Sprout
1 Stalk of Celery
1 handful of Macadamia Nuts
1 TBSP Tahini
1 tsp Sumac
1/2 tsp Turmeric
1/4 tsp Cayenne Pepper
Juice from 3/4 of a Fresh Lime
1 cm Fresh Ginger
1cm of a Fresh Chilli
3 Cloves of Garlic
Blend all ingredients together in a food processor or in a bowl with an immersion blender plus water until it forms a smooth consistency !
= Raw Mango Chilli Basil Sauce 😀
I then lightly fried some onions in a wok, added zucchini ribbons & chopped cherry tomatoes and stirred the sauce through with some hemp seeds and served it with some raw carrot sticks dipped in the sauce because it is just THAT GREAT plus some Authentic Organic Kimchi that I got from my lovely; ‘Auntie Organic’ at the Fremantle Markets ! Best lady, best produce, best fermented foods!
This year we have had an abundance of mangos falling into our backyard from our neighbours tree that hangs over our back fence. It has almost been to good to be true!
Plus they are the sweetest juiciest mangos you could ever imagine, Ive been filled with gratitude and the house has been filled with the sweet smell for weeks! I knew I had to make something in which they were the star of the show. The only raw deserts I’ve tried my hand at thus far was protein balls so I thought it was definitely time to try raw vegan ‘cheesecake’! This recipe really is magic! I pretty much winged it and followed my intuition on this one and couldn’t be happier with how they turned out!
I soaked my nuts before hand with a citrine crystal to infuse them with energies of joy and abundance – exactly what the mangoes were making me feel! As well as a whole lot of gratitude! Citrine is amazing for manifesting success and particularly success in business. It resonates with the Solar Plexus chakra of personal power and brings energies of creativity, happiness and courage, it may assist one to find the positive reasons to carry on in times of hardship or confusion it is also enhances energy and is great for the metabolism.
I chose to add hemp seeds as they are one of the best foods for your pineal gland, which controls the third eye and a definitive key to unlocking your grand powers of manifestation. We are all amazing human beings with the capacity to create, shape and manifest our desired reality and becoming aware of and strengthening the pineal gland is step in the right direction!
To lend a little more magic, I happened to find the perfect little moulds for mini cheesecakes in a kitchen drawer and had no idea how many it would make – It turned out to be 11. Talk about divine…
For the base…
1/2 cup Almonds
1/2 cup Pecans
1/2 cup Fine Coconut
3/4 cup Pitted Medijool Dates
3 TBSP Coconut Oil
Zest of 2 small Limes
Pinch of Pink Himalayan Salt
For the filling…
1 cup Cashews
1 cup Macadamia
1 cup Fresh Mango
1/4 cup Agave Syrup
1/4 cup Coconut Oil
1/4 cup Canned Coconut Milk
1 TBSP Hemp Seeds
1 tsp Turmeric
Juice of 6 small Limes
Roughly chop the nuts and place all the ingredients for the base into a food processor until it binds together and forms something of a dough like consistency. Press evenly into moulds and place in the freezer to set whilst you prepare the filling.
Drain the nuts, I roughly chopped them swell and then place the rest of the ingredients, besides the hemp seeds, into the food processor and process until smooth, I used an immersion blender at the end to get the consistency I was after. S
Stir in the hemp seeds
Pour evenly on top of the base and into the moulds, sprinkle some more hemp seeds on top and place in the freezer for at least 3 hours.
I discovered Rasam at an amazing Hari Krishna restaurant called Analakshmi on the swan river. If you’re in Perth, don’t hesitate to pay them a visit, I cannot recommend this place enough. Besides the stellar views from the balcony tables the beautiful souls who offer their time and love to this enterprise is heart-warming. There is such an heir of respect and love through the whole enterprise. And as its one of the 8-limbs of yoga to give selflessly they present you with a buffet of nourishing, healing, asking that you take whatever you like without waste and pay whatever you can afford. ❤
Rasam is a very popular ayrvedic recipe can be used on its own as a medicine or part of a traditional meal with rice to aid digestion. It is excellent at balancing the Vata Dosha which is said to be the leader of the 3 doshas as it governs movement; Pitta and Kapha cannot move without it! Balanced Vata allows for healthy movement of the body and the mind; breathing, blood flow, waste elimination, and movement of thoughts across the mind, therefore reducing the tendency to get stuck in negative habits!
I used a blend of a couple of different recipes I found online, made my own rasam powder and followed my intuition and the result was bang on in terms of traditional flavours!
1½ TBSP Yellow Dal
1½ TBSP Coriander Seeds
1 tsp Cayenne Pepper
1 tsp Cumin Seeds
1 tsp Black Pepper
3 cups of water
8 Large Tomatos
5-6 Garlic cloves
1 inch of fresh ginger
1/4 cup fresh coriander
15 Curry Leaves
3/4 TBSP Tamarind Paste
1 tsp Tumeric
1 tsp Yellow Mustard Seeds
1 tsp Fenugreek Seeds
2 TBSP Olive oil
Salt to taste
Vegetables if you wish:
I made a tomato puree by frying the onion and 3 cloves of garlic then adding fresh diced tomatoes and left it to simmer and reduce for an hour or so. Then once cooled I whizzed it with an immersion blender.
Toast the ingredients for the Rasam power in a dry pan until the aromatics are released and the cumin goes a darker brown. Once cooled crush into a fine powder with a mortar and pestle.
For some reason I thought it was appropriate to make a semi course paste with the coriander, ginger, remainder of the garlic and rasam powder by blitzing it in a food processor.
Then heat the oil in a large pot, add the mustard seeds, once they start to crackle and pop add the curry leaves and sauté for a minute then add the tomato puree along with the tamarind, the semi course coriander paste, and water.
Stir and bring to the boil once then reduce to a simmer until the veggies are cooked.
Serve with fresh coriander leaves!
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!