I officially have a fussy toddler. It was bound to happen sooner or later. It’s definitely time to get sneaky.
Misty loves plain pasta, plain noodles, plain rice. No “bits” please. No sauce, no nothing. Awesome. He’s actually pretty good with snacking on vegetables (think carrot sticks, peas, sweet potato cubes, celery, cucumber, cherry tomatoes) so I’m not too concerned with having him eat 3 “balanced” meals a day – he’s a grazer, just like me. Lot’s of nutritious snacks & smoothies throughout the day – maybe I’m lazy but I’m not going to make him sit down and force him to eat a huge plateful of food at breakfast, lunch & dinner if that’s not the way his appetite works. Back to the plain pasta obsession….. I have a sneaky trick up my sleeve:
“Bone broth is a flavourful liquid made by boiling the bones of just about any vertebrate you can think of (typically poultry, beef, bison, lamb, or fish) in water for an extended period of time (typically anywhere from 4 hours to 40 hours!). Often vegetables and herbs are added (typically carrots, onion, celery, garlic and I like to add bay leaves too). The bones from mammals need to be sawed open, whereas fowl and fish bones don’t. The used bones and vegetables are strained from the liquid and typically discarded. The resulting liquid is called “broth” or “stock” and is rich in numerous vitamins, minerals, and antioxidants (especially calcium, magnesium and phosphorous, which are essential for bone health) . Most importantly, bone broth is also particularly rich in two very special amino acids: proline and glycine.” SOURCE
Obviously , this is not an option for vegans (I apologize to my vegan readers – of course, a home made veggie stock is a good alternative, but unfortunately, won’t quite pack the nutritional punch that a bone broth wields) but the fact of the matter is that Viper and Misty eat meat. I think using every possible part of a slaughtered animal is the most respectful thing to do – if there is going to be a dead animal in my fridge, I am going to honour it’s sacrifice by using every little tiny part of it (hippie rant).
So that’s it, my dirty little secret – buy organic, free range meat and get the MOST bang for your buck. Chicken, beef, fish – whatever you buy, use ALL of the animal. If you are using beef, try to get a variety of bones for maximum nutrients. A whole chicken will provide us with at least a couple of manly-sized meals, toddler pickings, scraps for the dog, PLUS a whole lot of glorious bone broth (or stock, whatever you like to call it). Value for money AND huge nutritional benefits is a win in my book. All you need to do is chuck everything in a large pot (add whatever you like see the suggestions in the quote above) and let it simmer away. You can use this as a traditional broth, a base for a more complex soup/stew/casserole, add to sauces for extra wow factor, add to baby food/veggie puree – the uses for this stuff are endless. You can even partake in a bit of toddler-trickery.
Cook your regular pasta/noodles/rice in bone broth – it adds flavour AND nutrition, and little people LOVE it. It really makes you wonder what goes into those “stock” cubes you can get at the supermarket, doesn’t it? I will take boiled bones over a tiny foil wrapped square ANY day, thankyouverymuch.
Ever since I was gifted this glorious pumpkin (as a trade off for vegan baking secrets) I have been obsessed with roast pumpkin. It has been my first real foray into cooked foods this year (!) after being a fruit-munching fiend on (my version of) the 80/10/10 regime. I’m not one to ignore a good craving, so I have been on a bit of a roast pumpkin bender.
Interestingly, cooked pumpkin has been easily worked into my high carb diet, with no ill effects on my digestion. When you cook starchy vegetables, the starch is converted to sugar, thus making it readily digestable by the body – hooray! Plus the sweet, caramel-like qualities of roast pumpkin are hard to resist.
There’s so much to love about savoury pumpkin dishes, but I’m all about the sweets. The flavour, the creamy texture, the colour…. an amazing (healthful) ingredient to add to desserts, not to mention get some fussy-eaters onto the pumpkin-train.
Any time I need comfort food, I tend to favour a baby-food consistency – not sure why…. perhaps reverting back to memories of childhood? Mashed potato, custard, thick soups, porridge, puddings – all a similar texture, are comforting, and are childhood staples, am I right? For a dessert recipe, I like to slow-roast my pumpkin at a reduced temperature – this really intensifies the sweetness. Spread evenly sized pieces of pumpkin on a baking tray (no oil, no nothing) and bake at about 150 degrees c until super tender (about 40 minutes depending on the water content of your pumpkin – just stab with a fork every 10 minutes or so).
In the recipe I use coconut milk kefir for added tang and beneficial bacteria, but regular coconut milk would be fine to use. For those not in a season conducive to pumpkin-eating, I reckon sweet potato would work, although you may need more liquid/sweetener.
Sweet Pumpkin Mousse
(Vegan, gluten/wheat/corn/soy/grain/refined sugar free)
- 2c roast pumpkin
- 3T coconut butter
- 6 medjool dates (or 2T maple syrup/liquid sweetener of choice)
- 1/4t ground cinnamon
- 1/2t pure vanilla extract (optional)
- Pinch sea salt
- 1/2-1c coconut milk kefir/plain coconut milk (or plain non dairy milk of choice)
- 2t lemon juice
- Blend all ingredients together, adding the liquid (milk) bit by bit until you reach your desired texture.
- Store in the fridge.
Speaking of baby food – this would make an excellent baby/toddler dessert. It has been Misty approved, that’s for sure.
You can even store this in tiny baby-food-like jars to truly indulge your fantasy.
Viper is back to work, I’m back to making lunches. It’s quite a lot of effort, really, as I make it all from scratch. Packing lunches would be quick & easy if you just stuck to packaged snacks and the likes, but we all know that’s not really my style now is it? Anyway, I feel like I’ve been cooking for the masses – pasta salad, Mexican wraps, potato and zuccinni frittata, tea cakes and the following energy-boosting snack bar. He’s a hungry boy, our Viper.
Takes me back to my days at school and what I would have for lunch. My Mum is a pretty awesome baker and made a lot of our snacks herself (which, until you are doing it yourself, you never truly appreciate the effort that goes into it). We (my older sister and I) were never allowed those little packets of chips or anything like that, so I would say our lunch boxes were filled well with REAL food. When I got older, I had to start making my own lunch, which made for some interesting fare. I’m pretty sure I was very lazy back then, and my attempt at creativity would be Marmite and iceberg lettuce on a sandwich (which is actually REALLY good – alfalfa sprouts too). Peanut butter and jam was always a staple sandwich-filler as was cheese and Marmite (again, don’t knock it to you’ve tried it). We always had fruit – apples, pears, bananas – I’ve been a fruit bat for a long time.
What were/are your lunch box staples? Any crazy sandwich combos you are willing to admit to?
Anyway, the following bars are an easy-to-whip-up, tasty alternative to the processed candy bars masquerading as “healthy” snack bars on the supermarket shelves…. plus they are a lot cheaper which is always a bonus. Good for energy without the refined sugar crash.
Nut Free Oatie-Chocolate Energy Bars
(Vegan, wheat/soy/nut/corn/refined sugar free – gluten free* option below)
- 1/2C dark raisins
- 1/2C + 2T quick oats – *(if you want to make this gluten free you can sub in 3/4C dessicated coconut instead).
- 10 pitted soft dates
- 1t vanilla extract (optional)
- 3T coconut butter
- 1/4t sea salt
- 100g chocolate, roughly chopped or same amount in chocolate chips (I used an organic milk chocolate)
- Pulse all ingredients together except chocolate in the food processor until it all comes together in a very soft dough.
- You can either throw chocolate pieces into the food processor and pulse a few times, or remove dough and fold through yourself.
- To make bars, simple press into a baking tray or similar lined with baking paper.
- Pop in the fridge until set.
- Slice into bars, and store in the fridge.
These are great rolled into balls for little hands (and mouths) too – Misty always needs to grant approval, being my second in command in the kitchen of course.
I can’t handle it when people make comments. You know, those unnecessary, annoying little jabs for no reason. I’m talking in “real world” terms here – not as in blog comments. I was pushing Misty (and a huge shopping trolley full of fruit & veg) back to the car. As we were in the middle of crossing the road, Misty decided to pick up the receipt and throw it out of the trolley (and the wind grabbed it). Knowing I needed to secure Misty (and the trolley) on the foot path before chasing the stupid receipt, I continued to finish crossing the (busy-ish) road. A lady passing me looked down her nose at Misty and snarkily said, “That’s littering, you know.”
Seriously? Can’t you see I’m struggling to control large trolley, energetic toddler and am trying to cross the road?
I’ll have you know, that once Misty was safely on the other side of the road, I retrieved the runaway receipt, and all was well. I didn’t need a complete stranger telling my son what is what in the world. I don’t know, maybe I’m overly sensitive, but I can’t stand it when people put in their “two cents,” unwarranted. If you were a friend, or family member? OK, sure that’s fine – you know me, and I don’t mind hearing your opinion. Strangers? Yeah not so much.
I suppose I’ve been pretty lucky in the whole “blogging-world” that my ramblings have attracted a lovely, supportive audience. I have only had one negative-ish comment which implied I was “annoying.” Yeah, I’ll take that – I probably do sound annoying to a lot of people – Viper tells me I am all the time. What I’m getting at are those old sayings, treat others how you would like to be treated yourself – AND – if you can’t say something nice (or constructively critical) then don’t say it.
You can count on me thinking a lot of comments/comebacks/remarks – but I never say them…. maybe because I am a wuss and hate confrontation – or maybe because I know they do not really need to surface – they won’t bring any positivity to the situation at hand.
Anyway, Misty is still loving his smoothies – actually Misty always loves anything in liquid form from a bottle. I try and sneak in as many nutritional goodies as I can…. and you may think I’m a little crazy (feel free to comment, on my mental state – I won’t be offended) but I have been adding beans to his day time liquid-snacks. Chickpeas go down a treat, believe or not.
Misty’s Sneaky Bean & Banana Smoothie
(Gluten/wheat/soy/corn/refined sugar free.) Vegan if you use an alternative to honey. Nut free if you use coconut/rice/soy milk.
Makes 2-3 large serves
- 1 large (ripe) banana
- 1/3C chickpeas (cooked, rinsed, drained)
- 2-3 cups almond milk, depending on how thick you want it (any other milk is fine to use)
- 1T tahini
- 2T raw honey
- Small pinch sea salt
- 1t pure vanilla extract
- Blend all ingredients together until very smooth. Start with 2C milk…. adding more for a thinner consistency.
Optional ….. a few teaspoons of carob powder is delicious as well.
Misty decided that his smoothie needed a “hat.”
I can’t wait until somebody tries to give me parenting advice while Misty is chucking a tantrum at the local shopping mall – oh yes, that will be a grand day indeed (insert intense sarcasm here).
Thoughts? Are you one to speak your mind whatever that may mean? Or are you a “naughty thinker” like me? Ever had a really annoying comment from a complete stranger?
The recipe I came up with today isn’t really a cookie as such…. but it’s a cookie shape so I’m going to call it a cookie. Everybody loves a cookie, right? Anyway, Misty is becoming rather picky of late – I mean, I don’t blame him, after that nasty bout of gastro last week, no wonder his appetite is a little up and down.
It’s quite textural at the moment for Misty – he’s getting a lot more savvy at expressing what he likes and what he deems unacceptable. Usually the latter is swiped away with a defiant “NO!” or “YUCK!” Yeah, he’s so polite this child of mine. He doesn’t like sticky, he doesn’t like smooshy, he doesn’t like crumbly and he doesn’t like crunchy. Well, today anyway – tomorrow? Who knows!
These cookies pack in a bunch of nutritious goodies, while holding together (no crumbling) and are nice and soft. Perhaps it’s the teething thing, but Misty is not fond of hard morsels at the moment. My challenge was I had to use up whatever I had on hand in the pantry, as I have banned myself from going to the store…. yeah the healthy-cheap-skate-fridge-scraper reigns supreme. This also means Viper gets to enjoy a lentil and chicken curry 3 nights in a row, and I get to have falafel salad wraps for the same duration. Oh yes, we are on a budget-kick at the moment. Anyway, these cookies we created vegan-by-default as I have no eggs or butter in my house. No problem.
Spiced Pumpkin Cookies – for fussy Toddlers
(Vegan, nut, corn, soy, refined sugar free)
- 1/2C pumpkin puree
- 1/2C dessicated coconut
- 1/3C quick oats
- 1 flax “egg” – 1T ground flax seed, 3T water
- 1/4t ground cinnamon
- 1/8t sea salt
- 2T brown rice syrup (or maple syrup/honey/agave)
- 2T tahini
- 1/2C raisins (or any dried fruit)
- 1/2C wholemeal plain flour (whole wheat pastry flour)
- 1/2t vanilla extract (optional)
- Pre heat oven to 180 degrees C, and prepare a baking tray with baking paper.
- Whisk together your flax “egg” and set aside for 10 minutes or so to gel.
- Combine all ingredients with the flax egg – mix well.
- Wet and and pat golf balls of mixture into cookies shapes – you should get 12, depending on your sizing. If the mix is too sticky to handle, just pop in the fridge for a few minutes – it should firm up a bit.
- Bake for 8 minutes, the flip all cookies over, and continue to cook for a further 8 minutes or firm to the touch and slightly golden brown.
- Cool on a wire rack.
- Store in the fridge.
As the title suggests, these are a great transportable snack, and could even be a breakfast-on-the-run (or eaten in the car seat as we drop Viper at work). Snacks that HOLD together and don’t create a huge disgusting mess in my car are always welcome.
I’m not going to suggest these are going to be a hit with every toddler, as we know how fickle these little creatures are. Speaking of fickle, only a few weeks ago, Misty was enjoying a more traditional-style (crumbly) cookie with gusto – not any more. Anyway, if you want to check out any more of my “trying toddler” snacks:
It’s like a little bowl of porridge (oatmeal) in a cookie. Without the mess and oaty-gloop-covered-hands-hair-and clothes….. success.
Any tips for feeding fussy toddlers?
Misty is almost 2 years old (his birthday is on Monday) I can’t believe it – time is a crazy thing, that’s for sure. Misty has taught me a lot about myself since he has been in my life…. I thought I would share a few morsels with you all:
- By becoming a parent, you realise, in turn how MUCH your parents did for you. I am going to be reminding Misty when he’s 18 about the many years I spent cleaning up his poo, that’s for sure.
- You get used to poo. You learn to hold your breath pretty effectively.
- Getting a puppy is definitely good training for parenthood. You can’t, however, give a new born baby a pig’s ear, and pop it outside all snuggled up in an old beer carton. Not that easy. It also seems that children are a lot more challenging to potty train.
- I don’t like nursery rhymes – a lot of them are really creepy if you listen to them closely. Rock a Bye Baby? A baby falling to it’s death from the top of a tree. Ring a Ring o’Roses? Here – have some Bubonic Plague. Just the thought of a huge egg on legs (Humpty Dumpty) is frightening.
- I have become rather accomplished at “Power-Shopping” – ie – get in, grab your stuff, get out before Misty starts chucking a wobbly. There isn’t any idle window shopping, meandering, leisurely trying on of clothes or chit chatting any more. No-sir-ee. I WOULD however, be an absolute demon at one of those “speed-shopping” competitions – you know the ones where you’re given a time limit and a trolley to fill? Yeah, I would dominate that no worries.
- I’m selfish. I like my own space. I like my “me” time. I like, no, I LOVE sleep. I guess I’m just not programmed to breed – one is more than enough right now.
- I have gained a lot of focus & direction from becoming a Mama – Misty made me realise how precious time is – and now when I get any spare, I really utilise it. Makes me wonder what I used to DO with all that spare time before I had him? Mini tornado of productiveness? Yip, that’s me during Misty’s nap-time.
Quick Chocolate Bites
(Vegan, gluten/wheat/soy/nut/corn/grain/refined sugar free – RAW)
- 1C sunflower seeds
- 1C raisins (or equivalent measure of dates or sultanas)
- 1/4t sea salt
- 2T cacao powder
- 1/2t vanilla extract (optional)
- 1T brown rice syrup (or any liquid sweetener – maple syrup/agave/raw honey)
- 2T coconut oil (melted)
- 2T tahini
- First, process the sunflower seeds into a fine meal in the food processor.
- Add all other ingredients and process until a crumbly soft “dough” has formed.
- Flatten out mix between 2 sheets of baking paper, or simply press into a lined baking dish – place in the freezer to speed up the “setting” process.
- Once fully chilled and firm, slice into bars/bites and enjoy.
- Store in the fridge.
A sweet, filling snack – lots of protein and good fats to fuel busy little bodies – or anyone who needs the energy – I know I do, chasing a toddler all day, yeesh.
** I am submitting this recipe to Healthy Vegan Fridays**
First up, I’ve just got to say how incredibly awesome all your readers out there are. I received so much beautiful support in the form of comments and emails from this post, it was quite overwhelming. Thank you, thank you, thank you.
I’ve honestly been having a pretty average week in the kitchen. I have produced 2 creations for Viper that were inedible. This doesn’t happen very often, so it’s safe to say my cooking mojo is slighty “off” at the moment. A beef curry that tasted like “vinegar” (although it contained nothing of the sort?) and a banana bread that had a “gummy texture like Congee(!)” Ha. Oh well, at least I have a very well-fed (and not too picky) dog. Lucky Boosty.
I have been having far more success with Misty meals though. I admit, he IS getting to be a tad fussy…. and he has also mastered the art of exclaiming, “Yuck!” and throwing morsels as far as his little arms can muster. Again, lucky Boosty. I call the following cheesey-savoury-bites “Freckles” – I think mainly because I cut them into tiny little circles for fun. It’s all about FUN at this age (nearing the Terrible Twos) isn’t it? This recipe utilises one of the Super Foods for Kidz products = Vital Veggie Power (available HERE)…. the easiest way to sneak in some nutrition to the unaware.
Tasty Cheezey Freckles
(Wheat/nut/seed/egg/refined sugar/corn/soy free)
- 3T besan
- 2T quick oats
- 3T water
- 1t Vital Veggie Power powder – if you don’t have this, nutritional yeast would be a good substitution.
- Pinch salt
- 1/8C grated cheese
- Combine all ingredients together in a small bowl – mix well, ensure no lumps. Let the mix sit for about 10 minutes, it will thicken a little.
- Grease a non stick fry pan with some coconut oil/butter/oil of choice.
- When the pan is at a moderately hot, and scoop in the mixture, flattening with the back of a spatula until it is about 3mm in thickness. (You can cook this in a few batches if one large one is too much for you to flip).
- Cook for around 2-3 minutes, either side…. the cheese will bubble a little and it will become golden brown and firm up.
- Slide out of the pan, and let it cool a little before cutting into shapes – cookie cutters are fun!
Even Viper gives these his approval.
Another favourite of Misty’s is plain popcorn. Sometimes we sprinkle with a touch of sea salt and nutritional yeast, but he’ll happily eat it plain. Simple is good sometimes. Keeps him busy for a while for sure.
Nappies, socks and shoes is the new style. Just sayin.’
Another quick & easy snack that is approved by both Misty AND Viper are these easy cookies. Simple ingredients, that hopefully most people have in their cupboard, and really quick to whip up – no fancy appliances required.
Easy Oat Cookies
Makes around 10 small cookies.
- 1/2C wholemeal plain flour (or a plain gluten free flour)
- 1/2C whole oats (sub in dessicated coconut if you are sensitive to oats)
- 1 egg
- 1/8t sea salt
- 1t ground cinnamon
- 1/4C melted coconut oil
- 2T liquid honey
- 1/3C raisins (or any dried fruit/chopped nuts/chocolate chips etc)
- Pre heat oven to 180 degrees C.
- Combine egg, liquid coconut oil and honey together in a small bowl, and beat together with a fork.
- Mix all other ingredients together in a separate bowl.
- Pour liquids into the dry ingredients. Combine well.
- Place tablespoons of the mix onto a lined baking sheet, flatten out slightly with the back of a spoon,
- Bake for 13-15 minutes or until evenly golden brown.
- Remove tray from oven, and leave cookies on it for a few minutes.
- Transfer to a wire rack to cool completely.
An empty school is the best place to play. You don’t have to wait your turn. You can do all sorts of weird moves on the equipment if you want. Or just have a rest. It doesn’t matter; you can just do what you wanna. It’s school holidays here at the moment. Empty play grounds ahoy. We even went back to my old High School (which was really weird, but Aunty Sez is a teacher there) and Misty did some wicked cool stunts involving his little bike and the plentiful ramps that adorn the grounds. Serious play requires serious refreshment. I love and miss dates intensely. I pine for Medjool dates that are oozing from being stuffed with inappropriate amounts of creamy almond nutter. Oh how I pine. I like to live vicariously through my child, and so, DIY Caramel Milk for Misty has been added to the repertoire of Misty Milks. This is kind of a cheat’s version: you don’t have to make your own nut milk first – a decent scoop of nut butter + water = creamy, dreamy non dairy milk. Just remember – soak your dates…. makes life a lot simpler (and easy to blend… if one was to put life in a blender?) DIY Caramel “Milk” (Vegan, gluten/wheat/grain/refined sugar/soy/corn free) Makes 2 large toddler serves
- 6 medjool dates, soaked for a few hours in 1C filtered water
- 1 + 1/2T cashew butter**
- 1t lucuma powder (or maca/mesquite would also work well) -entirely optional.
- Tiny pinch sea salt – 1/16t
- 1/4t pure vanilla extract
- 1/2C water
**I think cashew butter lends itself to the caramel flavour best – BUT almond butter works a treat, as does tahini if you have nut sensitivities.
- Blend all ingredients (including date soaking water) in a high speed blender, or food processor.
- Store extra in the fridge… it will separate if left to stand for more than a few hours – just shake well and it all comes back together.
Misty sculled back the whole batch in about 30 seconds flat.
Milk on the run.
I love food-finding in other countries. I actually don’t really think of Australia and new Zealand as really DIFFERENT countries, there are so many similarities between the two…. perhaps that’s why I don’t get homesick so much. There are a lot of similar products available – this does not stop me from stalking around the supermarkets here, checking out all the goods on offer.
Anyway, I have a lot more “foodie-finds” from in and around Christchurch to showcase over the next few weeks, but for today I wanted to keep things a little more “home grown.”
I thought I didn’t like rhubarb. I think childhood memories of overcooked, watery, stringy, celery-like mush that was presented as a “dessert” put me off. My Grandma gave us a big bag full, fresh from her garden – the only reason I was sort of interested in it was the fact that it is seemingly OK to eat on an Anti-Candida Diet, and boy do I miss fruit.
There is actually a bit of controversy surrounding whether or not rhubarb should be classified as a fruit or a vegetable. Here, it’s in the veggie-realm but in the States it’s in the fruit family…. maybe because it’s always cooked with sugar and turned into a dessert? Anyway – think of it as you like.
Interesting to add that it comes from the same family as my favourite “non-grain” Buckwheat – who would have thought?
The word rhubarb always reminds me of one of my childhood school teachers. Picture this man: flaming red hair, and a moustache to match… wore “walk shorts” (like men’s slacks but shorts – above the knee) with knee high socks, shirt and tie. Just fantastic… school teacher style in all it’s glory. Anyway, when we were being naughty little school children, he would exclaim “Oh RHUBARB!” - you just know he wanted to say something from a selection of 4 letter words, but rhubarb worked for him.
Anyway, I’m getting off topic here – basically I thought I would give cooking rhubarb a go, as I am missing my sweet-fruity-something somethings… and rhubarb gave me that opportunity. My mother suggested roasting it, which creates such a lovely, intensified flavour, rather then simply boiling out all of the goodness. I’ll give 2 options for this recipe: 1 for Candida-bashers (ACD) like myself, and the other for the rest of you who can handle a touch of the sweet stuff. The key to this recipe is getting fresh, young rhubarb – not the horrible old knarly stringy stuff.
Coconut Rhubarb Custard
Vegan – gluten/wheat/nut/seed/refined sugar/grain free…. ACD = Anti Candida Diet
- 12 stalks fresh, YOUNG rhubarb, rinsed and cut into about 20cm batons.
- 1 inch piece fresh ginger
- Zest and juice of one lemon (ACD) OR 1 orange
- 30 drops of vanilla stevia liquid (ACD) OR 3T any sort of liquid sweetener (agave, maple syrup, rice syrup)
- 1/2t vanilla extract
- 1/8t sea salt
- 1/2C + 1T coconut cream
- Place rhubarb in a baking dish and grate the ginger over the top.
- Add whichever citrus fruit you are going to use, and finish with the sweetener.
- Roast at 160 degrees C until tender – this actually doesn’t take too long -15-20 minutes.
- Place rhubarb and all other ingredients in a food processor. Whizz until super smooth and creamy.
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)
- Combine all dry ingredients in a mixing bowl.
- Gently melt coconut oil and honey in a small saucepan. Add milk.
- Pour over dry mix and combine well. Leave to sit for 10 minutes.
- Firmly press scoops into silicone cupcake moulds OR spoon entire mix into a baking paper lined loaf-tin.
- Wet hands and press down mix, compacting very firmly.
- Place in the fridge for at least 1 hour, or until firm.
- Pop out of moulds/slice into bars.
- 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.