Some days, Misty doesn’t eat.  Oh, he will DRINK close to anything, but eat any solid food?  You’re joking, right?  Thank goodness for smoothies – I can blend anything into one and he will guzzle it down…ask the boy to chew though, and you are just tempting a tantrum.  I suppose it’s an age thing – Misty has realised his own decision-making power, and is beginning to work out what he does and does not like.  Perfectly normal and acceptable.  I think kids actually have a really good grasp on intuitive eating – they eat when they are hungry and reject stuff they don’t like/are not hungry for.  I really don’t get that “You will sit at the table until you finish EVERYTHING” mentality.  Yes, of course kids need boundaries, but force feeding a toddler is not my style….. Misty will eat when he is hungry enough.

Misty is a grazer…. he prefers to have a bunch of snacks during the day instead of 3 set meals.  Suits me, as that’s the way my eating-style rolls too.  When he does decide to eat, I try and get as much nutritional value in as possible….. the following cake/slice has been a big hit.  It’s high in protein and good fats, low in sugar and even involves some fruit.

The cake itself is not vegan – Misty (and Viper, on occasion) eats eggs, but the icing/frosting is vegan-friendly.  I would highly recommend making a double batch of icing, and eating it as “fudge” on it’s own – when it is chilled it goes wonderfully firm.  I’ll take icing over cake ANY day…. or maybe I’m just the fussy one?

Cinnamon-Raisin Cake with Carob-Peanut Fudge Frosting

(Grain/Wheat/Gluten/Dairy/Refined sugar free)

• 2C almond meal
• 2t ground cinnamon
• 1/4C rapadura sugar (or your favourite granulated sugar)
• 1/8t sea salt
• 2 large eggs
• 1C apple puree
• 1t vanilla extract
• 1t baking powder
• 1/2C raisins

1. Pre heat oven to 170 degrees, fan bake.
2. Whisk together eggs, vanilla and sugar.
3. Combine almond meal, cinnamon, salt,  and raisins in a mixing bowl.
4. Add wet mix to dry, and finally fold through baking powder
5. Pour into a lined baking dish, or silicone mould.  I use a silicone pie dish which results in a cake that isn’t too high – around 2cm.  If you want a smaller, higher cake, you may need to adjust the cooking time – just insert a skewer in the middle, when it comes out clean it is done.
6. Bake for 35 minutes, or until golden brown and a skewer inserted in the middle comes out clean.
7. Cool the cake completely before icing with the following recipe.

Carob Peanut Fudge Frosting

(Vegan:Gluten/Wheat/Grain/Refined sugar free)

• 1/4C soft coconut oil
• 1/4C peanut butter (I used crunchy, unsalted)*
• 1/8t sea salt (if using unsalted peanut butter)
• 1t vanilla extract
• 3T carob powder**
• 1T hot water
• 3T brown rice syrup***

*If you have a peanut sensitivity, tahini is a delicious substitution.

**Cocoa/cacao can be used instead.

***Or your favourite liquid sweetener – maply syrup, honey, coconut nectar etc.

1. Mix all ingredients together well – the hot water will help get things moving.
2. Spread on top of cake – or eat as is….. use as a topping for oatmeal, spread on fruit slices/toast/rice crackers.  This fudge frosting will be soft at room temperature, but if you chill it, will firm up so it is more of a “fudgey” texture.

That little head in the background agreed with this offering.  Hoo-ray.

Do you have a fussy child?  Or are YOU the fussy one in your household!?  If we are being honest here – I’m probably WAY more fussy than Misty, but I’m the adult here, right?  I have ways of defending myself!

Lack of a fancy degree really leaves me only one option in terms of discovering what type of diet truly works for me.  Trial and error – which in turn, is rather “sciency” – and that’s not even a word.  I have started looking more in depth towards the balance of macronutrients that make up my diet – in the attempt to feel more energetic and motivated.  From my research I think I can pinpoint that I may have sort of, maybe, just a little bit over done things in terms of (healthy) fats in my diet (think – nuts, seeds, avocados, coconut oil).  Now I’m not going to jump on the “fat is EVIL,” bandwagon, oh no – I love fats and they love me.  I just have a problem with moderation.  Sluggish digestion and energy slumps can be attributed to over doing it in the fat department – as well as combining fats with the wrong foods (fruit mainly).  So my little experiment of the  moment is slightly decreasing my fat consumption (slightly), not combining fat with sweet things, and upping my carbohydrates (the majority coming from fruit).  We’ll see what happens.  I’m glad to report I am feeling MUCH better having kicked the caffeine habit – yes, it was hideous coming down off the naughty bean for a few days, but well worth the pain.  I still miss the taste though.

Are you interested in finding “optimum” health through food?  Does all the conflicting info out there do your head in?  Mine hurts.

Something else that is a science is baking.  Baking bread in particular.  I have learnt the hard way (Read: had to throw many a disaster-loaf) when it comes to trying to bend the rules of bread baking.  There are a few things you can do though, to keep life (bread) interesting…. again with our lovely Sourdough starter.

Cranberry and Almond Sourdough Loaf

• 1 & 1/2C sourdough starter
• 3C flour (plus an additional 1/2C for kneading) – I used 1C rye flour and the rest high protein “strong” flour ( 00)
• 2t yeast
• 1/4t sea salt
• 4T liquid coconut oil plus additional oil for the bowl
• 1/4C runny honey
• 1C dried cranberries
• 1C almonds
• 1t ground cinnamon

1. Combine starter with 2C of the flour, yeast, and oil – leave in a warm, draught free area for about 20 minutes.
2. Add the honey, cinnamon, salt and rest of the oil to the bowl, and mix together with your hands.
3. Turn out onto a floured surface – the dough is quite wet and you will need up to 1/2 and additional cup of flour here to get it to a soft, satiny dough.  Knead for 10 minutes.
4. Knead in nuts and berries for an additional 5 minutes – it’s a good arm workout.
5. Oil a clean bowl and place dough ball in it…. leave for 30 minutes.
6. Lightly knead dough and place in your chosen cooking container – I used a 25cm cake tin this time, for a different shape, but a regular loaf pan will be fine too.
7. Leave to rise for another 20 minutes.
8. Bake at 180 degrees C for 30-35 minutes or until golden brown and it sounds hollow when you tap it.
9. Cool on a wire rack.

Make sure you use a BIG bowl, or it may try to escape like mine did.

I think this has been my most successful bread making experiment yet.  Next up Viper (he of discerning tastes) has requested an apricot and walnut variety – at least I’m getting him to eat something other than sugary white fluff loaves, right?

There was a huge avocado/mango salad…. rice and lettuce wraps (make your own), macadamia and pinto bean dip, tofu, prawn skewers and smoked salmon (for Viper & Misty) and yeah, lots of vodka cocktails.

My favourite thing was these frozen nectarine stars I made (to go in said vodka cocktails) – I just blended up nectarines in the food processor and poured into little silicone moulds.  Perfect to pop into cocktails – as they melt they add an awesome fruity hit.  Good to eat on their own too.  Basically, it was too hot to do much more than laze around (and drink).  Perfect.  Good thing Misty got a paddling pool from Santa.  Viper & myself must have been very bad this year (or we just got lazy and decided to flag pressies).

I’m not a huge bread fan.  I don’t like sandwiches, I’d rather just eat the filling bit.  The only time I went on a toast-bender was when I was pregnant (and the only thing that didn’t make me want to chuck was tomato on toast).  It just doesn’t excite me that much.  Viper, on the other hand is bread-obsessed…. we go through a LOT of bread in this house.  I quite enjoy the process of bread making, actually – it’s quite fascinating.

Bread making is one instance where you HAVE to stick to the recipe.  I have had a LOT of failures, due to rule-straying.  I have a bread maker, but I must admit, my best loaves have been the ones I made completely myself – kneading, proving and the likes.  The lactic acid fermentation makes sour dough one of the more easily digested and healthful breads out there.  This isn’t strictly a traditional sour dough recipe, as it uses additional yeast in the bread making part (it’s not wholly naturally leavened) …. but it is a pretty simple project to undertake, and the final product has a brilliant sour flavour and lovely texture.

I used rye flour in my starter, but you can use plain flour if that suits you better.  As starters go, this is quite a simple one to grow/maintain, although it is not vegan.  I may try and play around with a vegan version soon – just needed to perfect this one for the bread-monsters I live with first.

Yoghurt-Based Sour Dough Starter:

• 1C plain yoghurt
• 1C rye flour
• 1C water
• 2t yeast granules

1.  Mix all ingredients together in a large glass jar/container.
2. Cover with a clean tea towel and leave in a warm, dark, draught free area for 4-7 days (depending on temperature).  It will bubble and go a bit crazy for the first day or so (hence use a LARGE jar/container so it doesn’t over-flow) but will settle down.
3. Each day stir with a clean spoon, and give it a sniff – when it smells very sour, it is ready to use (mine took 4 days, and it was on average 26-30 degrees C where I live).
4. Pop a lid on, and store in the fridge until ready to use.

Starter Maintenance:

• Each time you take out starter to use for bread, replace it with the same amount of flour/water.  For example, if you take out 1 & 1/2C starter, stir together 1 & 1/2C flour and around 2C water and stir into the starter.  This is food for the starter.  Keep the jar out at room temperature for about 12 hours before putting back in the fridge – the starter will bubble up.
• Even if you don’t make bread every week – you MUST take out 1 & 1/2C of the old starter and feed it – either give it away to friends, or just chuck out.  Otherwise your starter will starve.

Simple Sough Dough Bread:

• 1 & 1/2C starter
• 2C high grade (baker’s flour) – it could be called “strong” flour or 00 flour too.
• 2t yeast granules
• 1/2t sea salt
• 1T raw sugar
• 2T oil (olive works well)
• 1/2C milk

1.  Mix these first ingredients and leave to rest for 15 minutes (if you want a really sour flavour in the bread leave for longer).

• 1C +3T organic plain flour (or more rye flour)

2.  Add in additional flour and knead for about 10 minutes on a floured board.  The dough should become smooth and silky, and spring back when pressed lightly.

3. Slug a bit of additional oil in a large bowl, and turn the dough through it a few times.  Leave to rise for 40 minutes,covered in a warm, dark place.

4. Bake in a hot oven (200 degrees) for around 25-30 minutes, or until it is golden brown and sounds hollow when tapped.  Depending on the shape of bread you like, you can bake it in a normal loaf pan, wing it and “free-form” a loaf, or even use a cake pan.

5.  Cool on a wire rack.

I hope you all had a lovely Christmas….. What did you get up to?  Tempted to try making your own starter for bread?

The whole notion of Santa weirds me out a little.  Viper calls me The Scrooge as he is all for everything Christmas-related.  Anyway, the point of my little Santa-rant is to bring up my issue of the day.  Today my plate of home made, healthful muffins (or cupcakes) was left in the kitchen at Misty’s Play Group Christmas party.  This was no accident, and I didn’t realise until later what had happened.  Typical Misty didn’t really want a bar of the whole “Christmas Party Orchestration” and had made a beeline outside to play.

By the time Misty and myself had made it indoors, the shared morning tea was pretty much done and dusted.  My plate was still in the kitchen, all alone.  Too brown?  Too boring?  Not laden with sprinkles, colourful frosting or doused in sugar?  I don’t know about you, but I would consider these REAL food – and they ARE tasty – Misty ate 3 in a row when he decided it was time to eat.  Good boy.  It’s funny, I thought I was being responsible bringing a nut/gluten/refined sugar free treat to a children’s party (!)

I’m not trying to be preachy or anything – I’m not going to tell anyone what to eat, or what they should feed their child.    I’m not going to touch that can of worms with a 10 foot pole…. yeah I’m a bit of a wuss when it comes to public confrontation.   I just think if kids become used to “food” being of the processed, additive-laden, multi-coloured variety, then we are just setting up this new generation for a life time of health implications.  It’s not about being a “Scrooge” or a “Kill-Joy-Hippie” – real, wholesome, nutritious food IS delicious, we as the adults have to set the example, am I right?

Speaking of nutritious, delicious food, my gorgeous friend made this recipe for healthy gingerbread cookies for the party – and Misty loved them.  Why can’t healthy yummy food such as this be the majority, not the minority? Photo credit goes to her for the Santa-snap above too.

Fruity Nut-Free Cup Cakes

(Nut/wheat/refined sugar free – gluten free if you use certified oats)

Dry

• 1/2C oats
• 1C sunflower seeds
• 2T coconut sugar (or any granulated sugar such as rapadura)
• 1/4t sea salt
• 1/3C dark raisins
• 1/3C dried strawberries (or any dried fruit – cranberries or apricots would work well)
• 1/4t baking soda
• 1t baking powder

Wet

• 1C mashed banana (about 2 medium sized bananas)
• 1 large egg
• 1/3C milk (any full fat milk will be fine here – almond, soy, cow, coconut)
• 2t apple cider vinegar
• 1/2t pure vanilla extract
• 1T liquid coconut oil or other neutral tasting oil (melted butter would be fine too)

1. Pre heat oven to 170 degrees C fan bake.
2. Make your “flour” by whizzing together the sunflower seeds and oats in a food processor until a fine meal is formed.
3. Combine all dry ingredients in a large mixing bowl.
4. Lightly whisk together wet ingredients, and carefully fold into the dry.
5. Spoon into silicone cup cake moulds, or a lined/greased muffin tin…. I only filled the cup cake moulds about 2/3 full for a smaller cake.
6. Bake for 18 minutes or until golden brown and “springy” to the touch.

They may not be the most attractive looking cakes, but an important lesson for kids to learn is to not judge a book by it’s cover, right?

Thoughts?  Am I being over-the-top or do you agree?

MY vegetable intake aside, when approached to do a review of this book, I was pretty interested in getting my hands on a copy.  Convincing Viper to chomp through a huge bowl of steamed greens is not really the easiest thing to do, and I am always up for new ideas to make veggies exciting for the un-enthusiastic.

Anyway, Lora Krulak’s notion of “moving vegetables to the centre of the plate,” is one I really try and push at home – meat is fine (if you are that way inclined) but try to make the veggie component of your meal the main attraction.

I really loved this book – Lora has a really engaging “voice” throughout – the book is filled with interesting stories, fascinating facts and the whole tone of the book is kind of like a friendly chat, if that makes sense?  I’m all about the whole experience when it comes to reading a recipe book – I don’t just want the recipe, I want to know where the inspiration for the dish came from, I want to know a little about the different ingredients that go into it – the whole shebang.  Lora caters for my tastes perfectly – the information she provides is succinct and extensive without being overwhelming “wordy” or “health-food-preachy.”

The book goes through “The Basics,” (equipment and preparation work)  ”Dips & Spreads,” “Sauces & Dressings,” “Soups & Salads,” “Small Plates,” and “Smoothies/Tonics,” – it covers the majority of veggie-based bases for sure.  A girl who loves to travel, the flavour profiles in Lorna’s recipes cover a multitude of countries and cultures, so boredom is not even an option.

I think the main attraction of this book, as Lora gives you not only recipes, but the creative inspiration and “building blocks” to help you design countless dishes – it’s the like gift that keeps on giving.

I suppose I am greedy to want there to be more of a sweet-treat section, considering this is a veggie-based book, but Lora DOES cover a variety of smoothies to get in a little sweetie- fix.  I made her Chocolate Peanut Butter Milk (above) for myself and Misty, and it was delicious, although I did need to add some sweetness to the final product.  There is a natural sweetener guide in the front of the book, and Lora considers her top 5 – Yacon Syrup, Maple Syrup, Raw Honey, Molasses and Coconut sugar.

My only criticism of this book would be the lack of visual appeal – the layout and photographs lack pizazz, and you’d think with such stellar content, you would want the book to LOOK as fantastic as possible?  Anyway, that aside, this is a fabulous book if you are lacking a bit of creativity in the vegetable department, OR you want to convince friends/family of their amazing appeal.

You can go HERE to download a free sample of the book if it’s the sort of thing that tickles your fancy.

I also made the Aloo Gobi Dip, which is an Indian spiced cauliflower spread…. although I did run out of olive oil, so it ended up on the thick side (just how I like it) – absolutely delicious.  I am looking forward to creating more of the recipes – Viper has requested the Cauliflower Steaks with Harissa Sauce, and I have my eye on the Middle Eastern Squash Puree, which sounds like it would be right up Misty’s alley (or it would make for some lovely coloured finger paint).

**I received a copy of Veggies for Carnivores at not cost, however the thoughts and opinions expressed in this post are my own – I was not paid to write this…. I just like to share.

Anyway, I’m not one to go all preachy and try and put my foot down over an eating issue.  Everyone is entitled to put what THEY want in their body without judgement or ridicule, right?  I thought I would show you what I made to feel “involved” in our neighbourly lunch without having to partake in the feast of flesh that was under way in my dining room.  I chose lentils over the lamb, but we shared the same spices – how lovely.

The following recipe looks intimidating, I’m sure.  Or maybe it’s just me that is intimidated by long-winded ingredient lists?  Anyway, I assure you that the actual recipe is incredibly easy – basically you just chuck everything into a crock pot/slow cooker and let it do it’s thing.  The spice blend may take you a little longer to source the goods, but let me tell you, it’s totally worth the effort.

• 3T sweet paprika
• 5t ground coriander seeds
• 2t ground cumin
• 2 & 1/2t ground cinnamon
• 2t dry chilli flakes (medium heat)
• 1t ground all spice
• 3/4t ground cloves
• 1/2t ground green cardamom seeds

1. Either use a mortar & pestle or spice grinder and grind up all ingredients until a fine-powder-consistency is reached.

• 1 & 1/2T Moroccan Spice Blend (recipe above)
• 1 large red (sweet) onion
• 2 cloves crushed garlic
• 1T coconut oil
• 1T grated fresh ginger
• Zest & juice from one orange
• 1 & 1/2C dry red lentils
• 4C water (or veggie stock, but omit the salt if you use stock)
• 1 can diced tomatoes
• 1T tomato paste
• 2 large carrots, chopped into chunks.
• 2 large zucchini, chopped into chunks.
• 6 medjool dates, pitted and finely chopped (these will simply melt into the stew and give it a hint of sweetness)
• 1t  ground sea salt (or more or less to taste)
• Black pepper to taste
• Fresh herbs for garnish (optional)
• Chopped almonds for garnish – approximately a few tablespoons per person (optional – BUT highly recommended)

1.  In a fry pan, dry toast your spice mix until fragrant – a few minutes while moving around the pan constantly.  Add to slow cooker.
2. Add coconut oil to fry pan and quickly cook off onions and garlic in the oil – just a few minutes to get some colour and intense flavour happening.  Add to slow cooker with all the remaining ingredients EXCEPT salt, pepper and zucchini.
3. Turn slow cooker onto HIGH and cook for 4-5 hours.
4. At this point, you can add seasoning and chopped zucchini – cook for another hour.
5. Serve as is, with a cooked grained as a side (think cous cous, brown rice, quinoa etc) and sprinkle with fresh herbs (cilantro, parsley, mint or basil will all work well) and chopped almonds.

Just to illustrate the versatility of this spice blend – Viper’s contribution: (Vegans!  Look away!) Moroccan slow-cooked lamb shanks.

I should have put my hand in the above photo for scale – these shanks were probably twice the size of my mitts. You probably think I’m a little crazy cooking up such warming, hearty meals when it’s about 27 degrees C on average around these parts – but let me tell you, this lentil dish is just as good (even better?) COLD atop a fresh salad with some baked tofu “croutons.”  A lunch of leftovers and I couldn’t be happier.

Sometimes it’s hard not to feel like an “outcast” when you are the only one not partaking in a meaty meal…. but I do my best to stay involved – plus as pulses go, I suppose lentils could be considered “meaty”?  My dish was hearty to say the least.

Save a lamb, eat some lentils.  Also, turn a blind eye to your husband’s meaty-antics.

Not my finest moment…. but thank thank thank goodness gracious for those speedy-roadside-assist-angels.  Now I am more than happy to pay insurance if it means my sweltering child was rescued from his perspiringly hot prison in less than 15 minutes (with “The Wheels on the Bus” being sung by yours truly no less than 65 times in the same period of time).

Apparently it happens all the time.  Or maybe my rescuer was just trying to make me feel better?

Anyway, after that dramatic segment to my Monday, I had little brain power left to come up with something for dinner (aside from a half litre of vodka for myself) – enter the pattie/fritter.

I have posted a LOT of pattie/fritter recipes over the course of my blogging foray…. they are quick to prepare, use up annoying scraps in the fridge, great for toddlers and adults alike, and are super cheap.  Lot’s of winning for the pattie.

Here’s a few kiddo-inspired patties, that have gone down a treat with my little one:

Cheesy Polenta Bites

Green Monster Balls

Chicken & Cheese Veggie Patties

• 1 small zuccinni
• 1/2C corn kernels
• 1/8t sea salt
• Black pepper to taste
• 1 large (organic, free range) egg
• 1T milk
• 1/4C crumbled feta
• 3T chickpea flour
• 1T chopped fresh basil
• 1/4t baking powder
• Pinch of dried chilli flakes (optional)
• Coconut oil/pure butter for cooking

1. Combine all ingredients in a mixing bowl, adding in the baking powder last.
2. Heat your oven to 180 degrees C.
3. Heat oil/butter in a large frypan… the trick here is to just seal the fritter, and finish it off in the oven.  Cook for 2 minutes each side, and then transfer to a lined baking sheet.
4. Cook for about 10 minutes or until golden brown and firm to the touch.
5. Serve with a nice fresh salad, heaps of guacamole and some sweet chilli sauce.

 So there you have it, an easy Fridge Scrapings style meal – using up odds and ends from the fridge, while not draining your brain of the 5% of functioning power it has left after the stress attack of being the worst Mama in the world.  Now where’s that valium?

Way back when I was a “vegetarian” (mainly for purposes of being “cool” as one tends to do at 15 years of age) I used to enjoy their “sausage” rolls made with home made oat flour pastry.  Delicious.  I also remember attending a few of the (free) meditation workshops that the students of Sri still run today.  Pretty cool really.

Now I can bring my little one to the new house of Sri and his students.  Life is just full of a lot of tiny circles, inter-twining and melding together, huh?  Misty was impressed there was a toy box – books, crayons, a digger, and a good old Barrel of Monkeys that a few of the little-lunch-attendees passed amongst each other.  Bonus entertainment, plus the fact me and my lunch date (none other than Aunty Sez) could actually sit down for 2 seconds and try and eat something, rather than chasing Misty around the place.

Very very poor photography, I know.  Anyway, I went with the vegan/raw nori wrap that contained house-made SPICY kimchi, activated sunflower/pumpkin seeds, vegan mayonnaise (which I asked for them to hold, as I hate all things mayo) and various salad ingredients.  Plus a little side salad with a delicious herby dressing, and soy dipping sauce.  The only fault of this dish would be the serving size… a little small for my appetite, but then again, it takes a truckload to satisfy me.

Aunty Sez had a “dirty old burger + fries” – which translated in Lotus Heart language as a veggie pattie, vegan mayo, a (delicious, apparently)  salad trimmings, gherkins, cheese on a turkish bun.

Fries are fried in most languages…. Misty liked the fries and pieces of cucumber from my plate.  What he REALLY loved though, was Aunty Sez’s  superfood smoothie:

This was called a “Cookies and Cream” and I reallyreallyreally wanted some, but as it contained dates, I resisted as to not feed the yeasty beast (aka Candida).  I was so very strong.  Misty sculled about half of this back, which I would regard as a pretty big hit by  (almost) 2 year old standards.  This smoothie was made of: almond milk, dates, lucuma, cacao nibs, cashews, maca and vanilla extract.  

I must say, the health food store that is a part of the Lotus Heart Cafe is quite simply, outstanding.  They have everything you could think of – kombucha, sauerkraut, stevia, maca, lucuma, cacao, kefir starter kits, a huge selection of amazing herbal teas, nutritional supplements – basically all of my favourite things in one place.   Best range I have ever seen anywhere in Christchurch.

Even though I’m not the hugest fan of the flavour (plain) I am getting a bit of coconut water in…. I have embarked on a 14 day mission to go to “Hot Yoga” every day.  I haven’t been a huge fan of hot yoga in the past;  where I live, any time you do yoga it’s “Hot.”  Anyway, I decided to try a little stint at a local studi0 (Power, Vinyasa and Yin) just to mix things up a bit.  I consider it my “study.”  That and perusing local vegan eateries.  Oh it’s a tough life.

Today’s post is brought to you by the sweet sounds of one of the most successful dub bands from MY homeland of Aotearoa (New Zealand).  For my New Zealand readers: yes, you already know this band is awesome – scroll down to the end and there is a recipe for you.  Everyone else:  LISTEN UP!

Fat Freddy’s Drop is a group of musicians who produce a sort of “fusion” style of music.  Think dub, reggae, jazz, soul, R+B, techno, drum + bass just to get the ball rolling.  The lovely thing about this group is they have created a sound/style of music that is just theirs.  And oh, believe me, it is sweet.

I’ve have been fortunate to see these guys live on quite a few occasions (the last when Misty was still in my belly – but he had a good boogie on down in the womb I can tell you).  The good thing about a live performance by Fat Freddy’s Drop is the chance to get a teensy bit closer to the glorious lead man, Dallas Tamaira…. his good looks are only outshone by his voice which I would describe as liquid velvet, encased in deep, dark chocolate.

Deary me I’m weak at the knees just thinking about it.  Don’t worry – Viper agrees with me.  There is no denying when someone just has that X factor.

Today I am show casing their 2nd album….. Dr Boondigga and the Big BW  which in my opinion juuuuuust pips their first album at the post.  I can’t even pick a favourite – this whole album is just fantastic…. all I can say is check it out, and while you’re at it, their first album Based on a True Story is stellar as well.  I think it just got a bit too much play-time when it was released in NZ – seriously for about 2 years afterwards, EVERY cafe/boutique/bar was playing it.

To end on a sweet(er) note, here is another notion I have come up with for transportable toddler (and everyone else) snacks.  It’s basically a bowl of muesli in a bite… coconut oil does the job of “setting” it all together.  Better for cooler temperatures as they do soften up once warm…. the Gold Coast has decided to turn up the heat and we are enjoying 30 degree days already.  Although Misty didn’t give these little bites a chance to go soft – he gobbled them up no worries,

NO BAKE Muesli Bites

(Vegan – wheat/nut/corn/refined sugar free – gluten free if you use certified oats) NO BAKE.

• 1C quick oats (OR puffed brown rice, rolled quinoa, puffed millet – whatever you like)
• 1/3C dessicated coconut
• 1/3C pepitas
• 1/3C sunflower seeds
• 2T  ground flax seed (linseed)
• 1/2C raisins (or preferred dried fruit)
• 1t ground cinnamon
• 1/4t sea salt
• 1T honey (maple syrup or agave would also be fine)
• 2T coconut oil – measure when SOLID
• 1/3c milk (I used full fat soy, but any should work)

1. Combine all dry ingredients in a mixing bowl.
2. Gently melt coconut oil and honey in a small saucepan.  Add milk.
3. Pour over dry mix and combine well.  Leave to sit for 10 minutes.
4. Firmly press scoops into silicone cupcake moulds OR spoon entire mix into a baking paper lined loaf-tin.
5. Wet hands and press down mix, compacting very firmly.
6. Place in the fridge for at least 1 hour, or until firm.
7. Pop out of moulds/slice into bars.
8. Store in the fridge.

You could use any combination of dried fruit/nuts/seeds/chocolate chips….. get creative.

Sorry if things get a bit sporadic around here…. on the topic of New Zealand, Misty and I are bust getting ourselves ready for a jump across the ditch.

Before I get ahead of myself, I will explain these new little ventures that are happening here.  A few months ago, I penned a small EBook for kiddos with extreme allergies (see side bar – Friendly Food) – and realised that I LOVE to create recipes, especially for those with restricted diets.  I also realised that not everybody thinks the way I do – or actually enjoys playing in the kitchen for hours on end.  That’s why I decided to start Unique Eats – a custom recipe design business that will hopefully provide a bit of help and creative influence for those struggling with ideas for healthy food/for those on limited diets.

The other facet of Unique Eats is a range of products that I will be selling.  I was lucky enough to come into contact with a brilliant local company (see this post) who have created an amazing range of super foods – for kiddos and adults alike.  Have a squizz at my new pages if you think this is something that may interest you…. unfortunately due to shipping costs, these products are only going to be available to Australia and New Zealand – sorry my friends off yonder.

Back to the give away – to celebrate the launch of this new project I’m going to offer up a few of these splendid products:

• A 200g tub of C Berry Blast

• A 250g tub of Super Greens + Reds

• 5 delicious Berry Choc Chunk lunch box bars (not just for KIDs FYI)

***Unfortunately, due to evil evil shipping costs this give away is only open to residents of Australia and New Zealand…. I apologise to my lovely readers over yonder, just know that I love you all muchly.  Send me a hello in the comments anyhow!

Winners shall be announced on the 12th of September…. prizes have been supplied by my own pocket.

Don’t be shy – if you are keen to try any of these products, or want me as your personal recipe-creator, them whizz me an email lou(at) fridgescrapings.com – otherwise Misty will answer.

*ON the topic of Give Aways…. a certain Natural New Age Mum is having a crazy Spring time soiree with heaps of awesome new products up for grabs… check her out!

THIS GIVE AWAY IS NOW CLOSED….. thanks for all your support!