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With Easter fast approaching, resisting eating a whole bunch of chocolate is becoming more difficult by the day so why not try a healthier version of chocolate truffles for a sweet treat that still tastes great! This recipe from guest blogger Mia Manual uses Medjool dates, cacao powder, and agave syrup to sweeten these delicious vegan truffles.
Mia’s blog at truffleaddict.com has everything you need to know about truffles and a heap of truffle recipes: there are gluten-free truffles, paleo truffles, date sugar truffles, dark chocolate truffles, and many more!
“There are plenty of ways to make excellent vegan truffles, but with this recipe for healthy chocolate truffle balls, you’ll never need to go looking for another method! This is a simple and delicious recipe that includes tons of healthy ingredients that are sure to make a difference in your snack time. Try it with lots of different toppings to create unique, delicious truffles every time.”
Cacao & Medjool Truffle Balls
Prep Time: 15 minutes. Cook Time: 20 minutes. Difficulty: 3
1 cup almond flour
2 cups large Medjool dates, pitted
¼ cup flaxseed meal
¼ cup chia seeds
¼ cup cacao powder
¼ cup agave syrup
2 tbsp almond milk
Unsweetened shredded coconut or more cacao flour to coat
1. In a large blender or food processor, add dates, almond flour, flaxseed meal, cacao powder, chia seeds, agave syrup, and almond milk.
2. Pulse on high until the dough comes together, then place in a small bowl.
3. Roll dough into 1-inch balls.
4. Place chia seeds or other toppings in a small bowl.
5. Roll balls into chia seeds and place on a lined baking sheet.
6. Let stand at room temperature for 10 minutes.
7. Serve at room temperature or store in an airtight container.
For more recipes check out truffleaddict.com
This week we have a healthy (yes really) twist on Pad Thai from Natalie Brady, our go-to Holistic Nutritionist. I’m loving making this recipe; it’s really quick to prepare and tastes great. There’s the option of adding extra protein of your choice and chopped nuts too.
“This Pad Thai is a delicious healthy alternative to your usual Pad Thai which is generally loaded with sugar, carbohydrates and processed sauce. If you’re strapped for time during the week this is a really awesome dish to whip up, which will fuel your body with nourishing ingredients.
It’s predominately plant-based and gluten-free. Plus it can be ready in 15 minutes, so it doesn’t get much easier than that. It’s a simple recipe which contains whole foods and is a fantastic way to bulk up the vegetable content of your diet.
I used julienned carrots, zucchini and rice noodles as the base but feel free to use whatever noodles you prefer. You can also add some extra protein like chopped nuts, tofu, prawns, chicken etc. right on top!”
½ brown onion, peeled and chopped
2 spring onion stalks, chopped
Handful of coriander
1 tablespoon coconut oil
Optional extras: chopped nuts and extra protein such as tofu, prawns, chicken
1/3 cup water
5 tablespoons tahini (or nut butter)
1 tablespoon tamari soy sauce
1 tablespoon coconut sugar or maple syrup
1 garlic clove, peeled and chopped
1 teaspoon chilli flakes
½ lime, squeezed
1. Make the dressing, simply add all sauce ingredients into a food processor or blender (or whisk together) until smooth.
2. Use a vegetable peeler to peel the courgettes and carrots into strips.
3. Cook the noodles according to the packet instructions. Use 2 of the rice noodle balls. Once cooked, drain and set aside.
4. Heat a large fry pan with coconut oil, add onions and sauté for a few minutes.
5. Add eggs and mix around to break them up, cook for 1-2 minutes.
6. Add in carrots and zucchini, lightly cook for 3-5 minutes until soft (not well cooked), then turn off heat.
7. Add in rice noodles, chopped spring onion, pour sauce dressing over top and mix everything together.
8. Pour into two bowls, top with freshly chopped coriander and enjoy!
It turns out that slugs love beer just as much as some humans do. It also turns out you can use beer to catch them by making a trap out of an empty plastic drink bottle (also a good way to use any plastic bottles you may have around the house instead of throwing them away). The wonderful people at Awapuni Nurseries have shared this easy to make, very effective slug catcher with us.
Forget about slug bait, let me introduce… Beer bait!
Simply cut the top off an empty fizzy drink bottle, leaving approximately 10cm of plastic from the lid. Make sure the lid is tightly screwed on.
Make a hole next to your lettuces large enough for the whole bottle neck to fit into. The open end of your plastic bottle should sit almost parallel with the soil.
Place three sticks approximately 15cm in height around your plastic bottle in the shape of a teepee.
Fill your bottle up to the halfway mark with beer (slugs aren’t fussy about the type of beer, but kids make sure you ask your parents first!).
To ensure that the beer is protected from rain, take the discarded end of your plastic fizzy drink bottle and cut off a section approximately 5cm from the end.
Balance this section on the three sticks you staked earlier. This will create a lid to protect the beer against rain.
Now all you have to do is sit back and wait. Overnight the slugs will slide their way into the beer. And don’t just stop with one beer bait bottle, make several and place them around your slug susceptible veges. Believe me you’ll be amazed by the results.
Delicious, healthy and packed full of goodness straight out of the garden, this recipe from Tricia of Naturally by Trisha – creator of the fabulous range of healing balms that we sell – has shared her recipe for the best ever home made Lemon Zucchini Loaf.
“Every gardener has a glut of zucchini and/or scallopini at this time of the year. Each year I grow four different types as these have become my reliable favourites; cocozelle courgette, crook neck squash, black jack courgette and the grey scallopini. Growing these different types makes it more interesting as they all have different tastes and textures. However without a doubt there are only so much zucchini you can eat.”
Last year we made lots of zucchini loaf which were a hot favourite of our then 2 year old. They were rich in cinnamon and mixed spice and I froze quite a few which were a real success. Unfortunately I didn’t save the recipe so this year I am trying out a different one. Lemon is the defining flavour and thankfully it’s already had the blessing from the was 2 year old now 3 year old. He wolfed down a piece and asked for another. I doubled this recipe and made 2 loaves.”
Ingredients; For one loaf
1 1/2 cups plain flour
1/2 tsp Wendyl’s premium baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup sugar (or 1/3 honey or maple syrup)
1 cup grated zucchini skin on. I used the scallopini and the stripy green cocozelle.
1/4 cup oil
1 egg (Vegan option two tbs aquafaba)
2 Tbsp lemon juice
4 Tbsp lemon zest
Ingredients for the icing;
1/2 cup icing sugar
2-3 Tbs lemon juice
1 tsp lemon zest
Preheat oven to 180C. Grease and flour one loaf tin
In a bowl combine flour, baking powder, baking soda and salt.
In another bowl combine sugar, grated zucchini, oil, egg. lemon juice and zest.
Add the dry mix to the zucchini mix and fold together. Don’t overmix.
Spread into the greased pan and bake for 50-55 minutes.
Once the loaf is cool drizzle over the icing. Enjoy!
This season our butternut squash did very well, which left me thinking of different ways to eat it. A friend of a friend put me onto this delicious salad made with raw grated butternut squash; I had never heard of eating squash raw before and was delighted to discover it tastes great: a bit like melon when combined with persimmon, olive oil, dijon mustard and apple cider.
Pomegranates are packed full of fibre, potassium, and vitamins K and C, they’re also on the top 10 list of aphrodisiac foods, and the juice has been shown to have three times more antioxidant activity than green tea and red wine. Butternut squash is also high in dietary fibre and potassium, has plenty of vitamin B6, and a one cup serving will give you nearly half the recommended daily dose of vitamin C. Eating them together in this salad will give your immune and nervous system a boost.
Raw Squash & Pomegranate Salad
Half a large butternut squash, peeled and grated
1 Cup shredded cabbage
1 Large pomegranate
2 Tablespoons Italian parsley, chopped
2 Stalks of spring onion, sliced, green parts only
3 Tablespoons extra-virgin olive oil
2 Tablespoons Green Goddess apple cider vinegar
1 Tablespoon brown sugar
1 teaspoon Dijon mustard
¼ cup tamari toasted seeds
Himalayan salt and pepper to taste
Here’s how to make it
Get your pomegranate and roll it on the bench to loosen the seeds, then cut in half and squeeze the juice over a strainer into a bowl. Set the seeds aside.
In the same bowl add the apple cider vinegar, dijon mustard, olive oil and brown sugar, whisk until smooth. Taste and season with a pinch of salt and pepper if necessary.
In another bowl combine half the pomegranate seeds, grated squash, shredded cabbage, spring onion and parsley, pour over the dressing and gently toss. Place onto a serving/salad dish, top with the rest of the pomegranate seeds and tamari toasted seeds.
This goes very well with twice baked potatoes and a green salad. I used the left overs in a salad wrap for lunch the next day. Yum!
Thanks to Theresa Grainger for the pic and for suggesting this recipe.
This is a quick, easy, sugar-free, absolutely delicious recipe for quick baked nectarines that a friend of mine recommended and I love it! There are many different stone fruits available at local markets and greengrocers at the moment, and it’s so good to have different ways to eat them. This recipe will work just as well with ripened peaches.
We served these with Little Island Coconut Caramel ice cream which was out of this world! The regular recipe uses ricotta cheese, but if you’re vegan there are some great Vegan ricotta cheese recipes that you can try instead – I’ve included one in my blog article and also a dairy free whipped cream recipe made with coconut milk.
Quick Baked Nectarines
6 Ripe Nectarines
1 1/2 Cups Ricottoa
1/4 Cup Cream
1 tsp Vanilla Bean Extract
2-3 Drops Stevia
Cut the nectarines in half and remove the pit’s then place in the oven on 160 for 8 minutes. Blend up the ricotta, cream, vanilla bean extract and stevia. Remove the nectarines from the oven and and scoop the blended filling onto each one, add your choice of topping, chia seeds and shredded coconut works well, then place back into the oven for a further 3 to 4 minutes until heated through but not runny. Serve with coconut ice cream.
Vegan Ricotta Cheese Recipe by Cassie from Veganinsanity.com
Dairy Free Whipped Cream made with coconut milk from Thespruce.com
Nacho’s are one of my favourite snacks, and made this way they become a delicious meal when eaten with a fresh green salad. Cooking them on the BBQ gives a wonderful flavour and if you prepare the toppings in advance they’re really easy to throw together and cook just about anywhere, you can even cook them on top of your camp fire if you have the right pan.
To make the nacho’s into a hearty meal I used the ‘Best Ever Vegetarian Mince‘ recipe from my blog back in October, I took out the nutmeg, cinnamon and mustard and added Mexican seasoning instead, top that off with black beans, grated cheese, chopped spring onions and a dollop of sour cream and you have the best ever BBQ nacho’s perfect for Kiwi summer entertaining.
If you’d like to make this recipe without the vege mince follow this one from ‘What Mommy Does‘ That’s where I got the inspiration from originally but I wanted a heartier Kiwi version.
Kiwi BBQ Nacho’s
1.5 cups Best Ever Vegetarian Mince
1 packet taco seasoning mixed in 1/2 cup water
1 can black beans, drained
1 large bag plain corn chips
2 cups grated cheese or Angel cheese if Vegan
3 medium spring onions, thinly sliced
Once cooked serve topped with sour cream or mock sour cream if Vegan, guacamole if you have it and diced jalapeños for a spicy kick.
First of all make the vegetarian mince and replace the nutmeg, cinnamon and mustard with taco seasoning mixed in water.
Next assemble your nachos on two trays with sides so they don’t fall off. Place the corn chips over the trays, then drizzle/spoon over the vegetarian mince and beans (I did one tray without beans for fussy eaters) next cover with a generous amount of grated cheese and sprinkle over half the spring onions.
Place on the grill of your BBQ and cook for around 4-5 minutes on medium heat, then move up to the top rack and close the lid for a further 3-4 minutes until well melted, keep an eye on your nacho’s as you do this.
If using a camp fire you’ll need to have heavy cast iron trays or pans and the timing will vary, watch them as you’re cooking them and you’ll easily see when they’re done, you ay need to use foil on the top to melt the cheese.
Once done serve you’re delicious nacho’s topped with the suggestions above or create your own toppings. Complete the meal with a fresh green salad. Enjoy! Triona
Homemade English muffins are such a treat! This year on Christmas Day we are having brunch instead of dinner, and this recipe of Wendyl’s from our archives will be perfect to serve. What could be better than delicious soft white muffins straight off the griddle with home made berry jam and mock cream.
It is thought that English muffins may go back as far as the 10th century, but they didn’t really become fashionable until the 18th century when they were served at breakfast. Later in the 19th century they were a must-have addition to high tea and the “muffin man” was a common sight, selling them door to door.
Like all yeast bread you’ll need a nice warm place and plenty of time to let the dough rise, but cooking them couldn’t be easier and you’ll be bugged by your family to make them again and again – they’re that tasty.
3/4 cup Milk
3/4 cup Water
1 tsp Sugar
3 tsp Dried yeast granules
4 cups High grade flour
1 tsp salt
1 Egg, beaten
2 Tbsp Butter
Heat the milk until lukewarm, then pour it into a small bowl or jug. Add the water and sugar. The liquid should be warm to touch but not hot. Stir to dissolve the sugar, then sprinkle the yeast over. Cover the bowl with a tea towel and let it sit somewhere warm like a hot water cupboard. It’s ready when it’s frothy and smells of yeast – it should take about 10 minutes.
Meanwhile, sift the flour and salt into a large bowl. When the yeast mixture is ready, pour it into the centre of the flour along with the beaten egg and melted butter. Mix together to form a soft dough. You may need to add a little more flour if it is too sticky, but you want it soft and pliable, not firm.
Tip out onto a floured board and knead for about 10 minutes until the dough is elastic. Use the base of your palm to push the dough away then fold it back in on itself, repeating the action.
Warm the bowl the dough was in by rinsing it with warm water, then dry and grease it with butter. Pop the dough back in, cover with a tea towel and put in a warm place for about an hour or until it has doubled in size.
When the dough is ready, knead for a minute then roll it out to about 1cm thickness. Use a cookie cutter to cut out the muffins, then place on a floured tray in a warm place for about half an hour until have become puffy.
To cook, use a griddle, a heavy cast-iron frying pan or an electric frying pan. The secret is not to rush them. You need to use a low to medium heat. Melt a little butter then place the muffins on the heat and leave for at least five minutes. They need time to cook through – you’ll know they are ready to turn when they have puffed up quite a bit and the underside is golden brown. Turn over, then cook for five minutes on the other side. Serve hot or toast when cool.
This is one of Wendyl’s classic recipes that we haven’t shared for several years. It’s a delicious, light fruit cake that Wendyl’s Grandparents in New Plymouth used to make. What sets this cake apart from the rest is that the fruit is soaked in ginger-ale and brandy overnight, making it full of flavour and absolutely delicious without being too heavy and stodgy.
There is, of course, one secret ingredient, but you’ll have to read the recipe to find out.
Nana’s Christmas Cake
2 dessertspoons golden syrup
1 tbl brandy
1 kg mixed fruit (sultanas, currants, dried peel)
1 tsp baking powder
1 tsp mixed spice
300ml dry ginger ale
Soak the fruit with the ginger ale and brandy overnight.
In the morning cream butter and sugar. Then stir in the golden syrup and add the eggs one at a time, beating well.
Then add dry ingredients and finally the soaked fruit with any liquid left behind.
Don’t forget the secret ingredient … get everyone in the family to give it a stir for good luck!
Pour into a 20cm cake tin and bake for 2.5 to 3 hours in a 150 degree C oven.
Back in the nineties I co-owned the first ever wrap cafe in the country – Duo Wraps and Espresso on Ponsonby Road. Our wraps were a little different from your regular sandwich variety that you see everywhere today; they were all made to order and were toasted on the outside. Each wrap was a complete meal.
One of our most popular wraps was the Pesto Chicken with our signature dressing which was a secret until now. All of our wraps had the option of swapping out the meat for seasoned tofu, and as I no longer eat meat, I thought I’d make the vegetarian version and share the recipe with you. This is one of the tastiest wraps ever, the mushrooms, feta and dressing combine so well. Even the most dedicated meat eater will love this delicious, much kinder version.
Pesto ‘Not Chicken’ Wraps
To make and assemble the wraps you’ll need …
One pack of large spinach wraps, perfect crispy fried tofu (see recipe below), a block of feta, one large avocado, about 2 cups each of spinach and kale stalks removed, 1 cup button mushrooms, jasmine rice, 1/2 can drained chick peas (reserve the liquid to make aquafaba) and the ‘secret’ ingredient, Duo Dressing (see recipe below)
Chop the spinach and kale into strips, slice the mushrooms and avocado. Cook the jasmine rice as per the packet, you’ll need a couple of cups of cooked rice
1/2 Cup pesto
1/3 Cup cashew pieces
1/3 Cup olive oil
1 Tbl dijon mustard
1 Clove roasted garlic
1/3 Cup white vinegar
Salt and pepper to taste
Place all of the ingredients except the white vinegar into a food processor and combine, pour in the white vinegar a little at a time and mix well, taste it and add the salt and pepper and a little filtered water if it’s too thick.
Perfect Crispy Fried Tofu
First of all you need to get a firm tofu from the supermarket or local Asian market, this is vital if you want crispy cooked tofu that does not go soft and mushy. Take the tofu and place it on two paper towels then place it on a board or plate, put another two paper towels on top and then another board or plate on the top, next put something very heavy on top of this, I always use my mortar and pestle. Leave the tofu for at least half an hour while the water drains out.
When you are happy this has happened (I leave mine for an hour) slice into 70mm wide slices and slice through the other way making each piece 70mm by 200mm. Place around 1/2 cup cornflower into a bowl, add the tofu slices and toss gently until covered. Quickly heat some coconut oil in a large frying pan and cook the tofu on medium heat until golden brown with a little Moroccan seasoning, heat through then take out and drain on a paper towel.
Add the mushrooms to the pan the tofu was in and saute with more coconut oil, once done add the chickpeas and rice, heat gently stirring to combine, add the kale and spinach right at the end, toss through and remove from the heat.
Assemble your wraps; lie each tortilla out flat, crumble about 1.5 Tbl of feta in a line along each one keeping clear of the sides, then add the rice mixture, about 5-6 Tbl along the same line as the feta, place the avocado down one side. Add a line of Duo Dressing along the other side, don’t be stingy but don’t put to much either, see the picture below.
Then carefully roll up each wrap tucking the edges in, to seal the tortillas you can put a tiny bit of water along the edge to help them stick, place each one sealed side down in a clean dry frying pan, toast until lightly brown then flip and do the same to the other side. Cut them through on an angle and serve with one lying down and one up.
Who doesn’t love a freshly baked date scone, soft and fluffy on the inside with just the right amount of fruit and cooked to perfection on the outside? This recipe for orange and date scones is from Palmers Garden Centre, they often have great recipes on their blog, check them out here.
This scone recipe is just so good, especially with orange icing glaze drizzled over the top once they’ve cooled; so far these are the most popular scones I’ve ever made and I’m sure your friends and family will love them too.
Date mix (make ahead)
400g of dates roughly chopped in half
Juice and zest of 4 oranges
2 cups plain flour
2 tsp baking powder
1 tsp cinnamon
¼ cup brown sugar
50g cold butter, cubed
½ cup milk
2 tbsp milk for glaze
Prepare date mix of chopped dates and orange, allow to soak in the fridge overnight.
Preheat oven to 220 degrees and line a baking tray with baking paper.
Mix flour, baking powder, cinnamon and sugar together in a bowl. Rub in the butter until the mixture resembles fine breadcrumbs.
Stir through the date mixture and then add in the milk and mix into a soft dough (be sure not to over mix).
Turn out onto a floured surface and pat into an oblong, about 1 1/2cm thickness, cut into triangles and place on the baking tray.
Brush the top with milk to glaze and bake in the oven for 12 minutes or until golden.
You may want to make an icing to drizzle over the scones once cool, this one for Orange Glaze is perfect.
Making your own fruit mince is the key to melt in your mouth Christmas mince pies that everyone will love. Ready made mince from the supermarket often has bits of red and green jelly pieces which are artificially coloured and are meant to imitate cherries, instead this recipe uses pineapple and apricots to sweeten and bind the ingredients together.
For the most delicious fruit mince it’s best to leave it in sealed jars for a couple of weeks before making your pies, this gives time for the flavours to combine and develop. Did you know that in the middle ages there was a custom that said if you eat a mince pie on every day from Christmas to Twelfth Night (evening of the 5th January) you will have happiness for the next 12 months!
My favourite Christmas pies are those without a sealed lid, cutting out a wee star and placing on top is much more festive, especially with a sprinkle of icing sugar before serving. This recipe is Wendyl’s version of former Woman’s Weekly food editor Tui Flower’s wonderful creation. Hope you enjoy them as much as we do.
Christmas Mince Pies
1 cup currants
1 ¼ cup raisins
1 cup sultanas
1 cup chopped dried apricots
1 small (234g) tin well-drained pineapple pieces
¼ cup blanched almonds
1 granny smith apple
1 tsp finely grated lemon rind
1 tbsp lemon juice
1 cup brown sugar
¼ tsp mixed spice
½ tsp ground ginger
½ tsp freshly grated nutmeg
½ tsp cinnamon
¼ cup brandy or rum
125g clarified butter
Chop the currants, raisins, sultanas and apricots and place in a bowl. Chop the pineapple and almonds coarsely and add to the fruit. Peel and core the apple and chop finely. Add prepared apple, lemon rind and juice to the bowl, together with the sugar, spices, brandy or rum. Mix together well.
Melt the butter over a low heat and pour into the fruit mixture. Stir until the butter is blended into the mixture. Spoon into dry jars and seal. Allow to mature for a couple of weeks before using.
To make mince pies make (this recipe is pretty easy) or buy some sweet short pastry and line your tins with it. Add the fruit mince and leave uncovered or cut out a star and place on top of each one. Brush with a little milk. Bake at 180 degrees C for 10 to 15 minutes until golden.
I’m so in love with sauerkraut, I love the crunchy tangy raw goodness, enough to say I may be addicted! There’s now so many different types of sauerkraut available thorough out NZ at various organic stores and vege stores, my favourite brands are Living Goodness (who also do sauerkraut juice) and Quick Draw Slaw, their cabbage, celeric, carrot and spice is die for.
The rate at which I’m eating sauerkraut is now making this a slightly expensive habit, so I thought I’d try and create my own version with the added benefit of turmeric for it’s anti-inflammatory properties. Sauerkraut is rich in probiotics making it one of the best fermented foods for gut health.
My first try at making this sauerkraut was not all that great, I used too much salt and too little fermentation time (because I couldn’t wait to eat it, only 4 days)). This meant my kraut was lacking in sour tang, was way too salty and would not have had all the beneficial bacteria that longer fermentation provides. My second go was a whole lot better; flavourful and tangy with a spicy kick to it.
Turmeric Carrot Sauerkraut
1 white cabbage, remove the outer 3-4 leaves and keep one for later
1 cup peeled grated carrot
1/4 Cup diced spring onions, I used white part only
2 tsp peeled chopped fresh ginger
2 tsp turmeric powder
1/2 tsp caraway seeds
1/4 tsp cayenne pepper (less if you don’t like it to spicy)
Ground rock salt – how much depends on the weight of your vege’s, add 2.5% of the weight in salt, I didn’t do this the first time, then I found some really good info about fermenting vegetables here cultured.guru.com
They suggest this .. “Multiply the weight of your vegetables in grams by 2.5% (example: if they weigh 2,270 grams…. 2,270 grams x 0.025 = 56.75 grams). This is the amount, in grams, of salt needed.” I ended up with about 1.5 Tsp for this recipe but it all depends on the size of your cabbage.
Many recipes suggest using a mandolin so that you get fine slices of cabbage which apparently makes for a better ferment, I don’t mind my kraut being a bit chunky and found the ferment was just fine using the food processor.
Place the sliced cabbage in a bowl and add the salt, massage well to open up the pores for better fermentation, you’ll notice water starting to be drawn out of the cabbage as you do this, the longer you massage the more water you’ll have which is what you need to cover the kraut in the jar. Next add in the carrots, onion and ginger and combine.
Now you can add the turmeric, caraway and cayenne and mix throughly using tongs to avoid your hands turning yellow. Let stand for 15 mins.
When ready add everything to a sterilised mason jar packing the vege’s down as you go, you want to end up with the liquid about 2 cm above the cabbage/carrot mix, if you have a fermenting stone you can put this in on top, if not a small eco ziplock bag filled with water will do.
Place the lid on and put the jar in a bowl (to catch any overflow) in the pantry for a week burping if necessary. If you like crunchy sauerkraut you can eat it now, I read that leaving it for 3 weeks gives the best nutritional value and makes for the nicest tasting sauerkraut. I left mine for two weeks and was very happy with the flavour. You can taste test yours after the first week and go from there.
Our friend, healer and coach Ash from Soul House has shared her take on a Buddha Bowl: a large bowl jam-packed full of raw and cooked veggies, nuts, seeds, and healthy carbohydrates like quinoa or brown rice.
“Buddha Bowls are known to be nourishing as they are packed with veg and are delicious to eat. I’m an intuitive cook and tend to throw what I have in the kitchen together to create a meal. I have my favourite dipping sauces ready made in the fridge as they can turn a simple meal into something tasty.”
Here’s how to make your Buddha Bowl
* 1 small portion of cooked quinoa or brown rice mix
* Chopped greens of your choice
* Shaved cucumber
* Avocado & radish slices
* Kumara chips or sliced kumara toast
* Steamed broccoli
* Pan-fried haloumi – optional
* Chick peas or other beans
* Chopped nuts
Place the quinoa and brown rice mix at the bottom of the bowl and layer your veggies on top. Serve with dipping sauces and chopped nuts.
Check out my two favourite dipping sauces; Spicy Coconut and Coriander Chilli Pesto here
Arohanui whanau X
Why not try this recipe with your kids on the weekend – it’s always a hit, especially when topped with vanilla ice cream.
Wash and dry the apples, then use a corer or a sharp knife to remove the core. Make sure you leave quite a big hole in the middle so that you can fit lots of lovely filling in, but don’t get so carried away that you split the apple.
Put the apples side by side in a shallow baking dish.
In a saucepan, heat the spread, sugar and dried fruit together until the sugar has dissolved.
Spoon the mixture into the centre of the apples until they’re filled and let any extra flow down into the dish.
Top each apple with 1/2 a teaspoon of honey and put them in the oven at 180 degC. Cook for half an hour, or until the apple flesh is quite soft and the skin a little wrinkled.
Before serving, spoon over any caramelised sauce left in the bottom of the pan.
I’m a big fan of reducing waste throughout our house and that includes the fridge and pantry. The saying “waste not, want not” certainly applies here – my aim is to use everything I can and to throw as little as possible away. This often means creating something new out of something old or coming up with a recipe that uses up all the bits and bobs that are lying around.
Over the weekend I organised some of the shelves in my pantry and found a selection of cereal, seeds, and berries that need to be used, this easy (and delicious) no bake slice is what I came up with. And yes there is sugar in here, but you can reduce it if you’d like, we’ve only been eating a little at a time and love it.
1 Tbs Vanilla essence
150g Butter or plant based spread
100g Coconut Oil
4 Tbs Golden syrup (or less, up to you)
4 Tbs Cocoa powder
3/4 Cup Cranberries
1/2 Cup Dissected coconut
3 Cups Left over cereal (mine was a mix of gluten free rice bubbles, corn flakes and oats)
600g Chocolate melts
Line a slice tin with baking paper. Then heat the vanilla essence, butter, coconut oil and golden syrup in a saucepan until the butter has melted.
Add your left over cereal, coconut, cocoa and cranberries and stir well until combined. Place into the slice tin and press down well to form the base.
Put the chocolate melts into heatproof bowl over a saucepan of simmering water to melt, stir until smooth but don’t over cook, spread over the slice until coated.
Leave to set for at least an hour, then cut with a warmed knife into slices and store in a sealed container.
Did you know that Apple Cider Vinegar can help to treat Athletes Foot? Soaking your feet in an ACV and warm water bath helps to create an acidic environment to kill off foot fungus.
You’ll need two cups of pure Apple Cider Vinegar with the mother in, per litre of water. I recommend using our Green Goddess 100% Organic Apple Cider Vinegar as it’s a premium product made in New Zealand from the best possible ingredients.
Soak your feet for at least 10 minutes every day for ten days. Each time you pull your feet out, dry off and then use a cotton ball to apply fresh ACV directly onto the affected area. Leave this on to help kill off the bacteria. When the fungus has gone, continue with the foot bath for a further two days to ensure it does not come back.
You’re going to fall in love with these two delicious plant based dips that Ash from Soul House whipped up; the Coriander Chilli Pesto is tangy, a little spicy and is vibrant green in colour, perfect for livening up a cheese platter. It’s also great with rice crackers or spread it over a chia wrap, top with julienned vegetables, lettuce and sliced young coconut flesh, add a squeeze of lime then roll up for a healthy light lunch.
Ash’s Spicy Coconut Dip is incredibly moreish, try it on vogals toast topped with avocado and rock salt or as a side with chunky diced tomatoes added into the mix, it’s also great with tortilla chips. If you’re a fan of whole roasted cauliflower smear it all over your cauli and bake in the oven, top with a little Dukkah before serving for a taste sensation.
Spicy Coconut Dip
1 1/2 cup coconut yoghurt
1 lime, zest and juice
1-2 tsp cayenne pepper (depending on how spicy you like it)
1 tbsp cumin powder
1 tbsp garlic powder
1 tsp curry powder
1 tsp pink Himalayan salt
Black pepper to taste
Place all the ingredients in a bowl and mix, then you’re good to go
Coriander Chilli Pesto
1 bunch of fresh chopped coriander
2/3 cup raw cashew nuts
1/3 cup coconut oil
1 lime, juiced
Pink Himalayan salt to taste
Place all the ingredients in your whizzer and enjoy
This is another oldie but goodie from our archives. Both these recipes are perfect right now with the abundance of grapefruit around, these vibrant coloured fruit are rich in nutrients, antioxidants and fiber, making them one of the healthiest citrus fruits you can eat, and in my opinion, one of the most delicious. They’re also inexpensive to buy, grow easily throughout NZ, are low in sugar and have less toxic pesticides due to their hardy nature.
This tip is from one of our books, I haven’t tried it as yet but next time I have an abundance of fruit that I haven’t made into jam, marmalade, chutney or crumble, I’m going to give it a go. To store grapefruit without using up precious room in your fridge, place them in a wooden box and cover with clean, dry sand, don’t let the fruit touch each other and they should last for up to five months. This method can also be used for lemons, limes, oranges, mandarins and apples.
To prepare Easy Grapefruit Marmalade:
To prepare Grapefruit Marmalade Tea Loaf:
This loaf will improve with age so leave it a day or two after cooking for maximum taste! *Thanks www.getmecooking.com for the pic
Our favourite holistic nutritionist and health coach, Natalie Brady has the yummiest zucchini fritter recipe! The whole family will love these fritters, they’re light and wholesome without an ounce of sogginess.
“These fritters are unbelievably easy to make, containing only 7 ingredients (mostly spices). It’s the perfect lazy weekday dinner meal, or weekend breakfast meal. They are wonderfully nutritious, vegetarian and paleo friendly.
The trick to making these zucchini fritters work is by making sure you drain any excess moisture from them by squeezing the living daylights out of the zucchini once grated. Another trick is if you salt the grated zucchini and let it drain in a sieve in the sink, the salt will help draw out the excess water. Play around and have some fun with this recipe. You could easily add 1/2 green onion to it, or some sliced red capsicum for something a little different.”
1. Grate the courgette. Squeeze all the water out of the zucchinis (nobody likes a soggy fritter!) by picking up 1 handful at a time and squeeze the excess fluid into the sink or a bowl. Add squeeze zucchini into a new bowl.
2. Add the remaining ingredients (except coconut oil) into the zucchini bowl and stir together with a fork until well combined. If you feel the mixture is too wet add 1 more tbsp of coconut flour.
3. Heat coconut oil in a large fry pan over medium heat. Mould roughly ¼ of the mixture into medium sizes balls and press flat into plan (makes around 4-5 fritters).
4. Cook each side for 3-5 minutes until nicely browned. Enjoy immediately!
Enjoy these with avocado, a garden salad, or maybe a dollop of sour cream if you’re feeling naughty.
Share this with your friends … Nat x
There’s nothing like perfectly roasted crispy on the outside fluffy on the inside potatoes, but how do you get them that way? There’s so much information on the web about the best way to roast potatoes for maximum deliciousness, so to save you all time wading through endless blogs and recipes I’ve done it for you.
After narrowing it down to a few that sounded the best I tested them and this is the delicious outcome;
I love going through our archives and finding hidden gems like this one. Wendyl’s recipe for homemade crumpets, try them topped with lemon curd (recipe is in our blog), or with runny honey or strawberry jam. For a savoury twist top them with a little marmite, pesto, fresh sliced tomato, and a good dash of rock salt and cracked pepper.
The first mention of crumpets has been traced back to 1649 when they were more like a flat pancake, in Britain in the 17th century yeast and baking soda were added and they were cooked in a ring mold to became delicious, fluffy, circular mounds dotted with holes that soak up anything you choose to spread on them.
For this recipe you’ll need crumpet rings which are available in kitchen specialty shops, or keep an eye out in op shops and grab a bargain. Alternatively, if you eat a lot of pineapple or beetroot, which comes in those small 5cm-high cans, you can wash the cans out and remove the bottom with a can-opener to create your own perfect crumpet rings. These are a fantastic treat to make for a rainy Sunday afternoon or a special brunch with friends.
Having a lemon tree growing in the garden is the best thing ever. Since we moved house one of the things I miss most is the Meyer lemon tree, it was one of the best we’ve ever had and produced an abundance of beautiful, sweet lemons several times a year. Luckily up the road at the dairy they sell yummy home grown lemons during the season that are almost as good.
Lemons are so incredibly useful. Of course, we all know how much Vitamin C they contain, and I’m pretty sure every Kiwi has grown up having lemon honey drinks, but did you know that they make great hand and chopping board cleaners? The juice is a natural bleach, so rubbing half a lemon over your hands or chopping boards means you’ll kill any lingering germs.
One of the most delicious things to do with lemons is make lemon curd, I adapted this recipe from the original to make it vegan and it tastes amazing. The finished result is a lovely velvety cream – nothing like curd or cheese. My favourite way to eat lemon curd is on fresh scones, and of course, you can’t make a lemon meringue pie without it.
Put the coconut cream/milk and lemon zest in a small saucepan and whisk to combine.
Get a small mixing bowl and add the lemon juice and tapioca starch, whisk thoroughly until the tapioca has dissolved, then add to the cream mixture and stir. Then add the maple syrup and whisk again until well combined.
Heat over medium heat until you have a low bubble, being very careful not to boil, whisk often to keep it smooth. It will start to thicken, when that happens reduce the heat and continue cooking until thick and wobbly. You may need to use a spatula to combine the mixture, making sure you get any off the sides of the saucepan.
Take off the heat and do the taste test, if it’s to acidic add a dash more maple syrup and if too sweet add more lemon zest. Once you’re happy with the flavour, let it cool for around 15 minutes then whisk again and put into sterilised jars.
This recipe uses only seven ingredients and is very easy to make compared to other cinnamon roll recipes I’ve tried in the past. The only drawn out part is how long you have to wait for the dough to rise. Once cooked you can leave the rolls as is or drizzle over with icing of your choice, vanilla almond is my favourite.
For Vegan rolls substitute the milk with almond milk and the butter with a vegetable oil based spread, they’ll turn out just as well. I also recommend you use unbleached all purpose flour for lovely fluffy rolls that melt in your mouth, perfect to have with a cup of tea on a cold winters night. There’s just over a 1/4 cup of sugar in this recipe so try not to eat them all at once, we found that a bit hard, they were all gone in one afternoon.
These muesli bars are the best ever! Holistic Nutritionist and Health Coach Natalie Brady has offered to share her recipe with our readers …
Loaded with good-for-you ingredients these seedy chocolate muesli bars are not only ridiculously delicious, they are loaded with fibre and healthy fats to give you lasting energy. Most people are now well aware that store bought muesli bars are loaded with sugar and refined ingredients, so why not make your own? Trust me, this recipe is seriously so easy you can’t go wrong!
These muesli bars can be enjoyed as a healthy snack or if you are short on time during the week they make a great grab-and-go breakfast option (I would just slice them into larger pieces). The bars get their sweetness from the medjool dates, which also act as the glue that holds them together. They also freeze really well, so you can make a large batch and freeze them for those moments when you have to rush out the door but need something to snack on to keep your energy levels high.
Natalie’s Seedy Chocolate Muesli Bars
*use organic whenever possible
1. Line a square baking dish with baking paper. Set oven to 180 degrees Celsius.
2. Add dates to a food processor or blender and process into small bits (mine turned into a ball).
3. Break up the medjool dates using your hands into a large bowl, then add the oats, seeds and chocolate chips.
4. In a small saucepan over low heat add the rice malt syrup and coconut oil and stir together until the coconut oil is melted (roughly 1 minute). Pour this over the oat mixture. Then use your hands to mix ingredients together thoroughly.
5. Once well combined press the mixture into the baking dish and press down with your hands, really packing it tight!
6. Pop this into the oven for 20-25 minutes, or until golden on top. (You can also eat these raw, instead of cooking them you just place them into the fridge to set for 20-25 minutes).
7. Remove bars from the dish and slice them up into 8-10 even bars. Store in an airtight container in the cupboard for a few days or a week in the fridge. Nat x x
Read more of Natalie’s inspiring blogs here … Nataliebrady.com
Now that winter is in full swing an ice cold smoothie for breakfast is not sounding quite so appealing! I’ve been on the search for a yummy, healthy, hot alternative, that’s easy to make and is hearty and satisfying, seems almost impossible right? After trying a few variations I came up with this recipe for Warm Chia Porridge, you can add different toppings or try it with a spoon of cocoa powder for a new twist.
Warm Chia Seed Porridge
1 cup organic almond milk
1/4 cup coconut water
1 vanilla bean pod cut in half
2 tbls vanilla protein powder (I used Vegan Arbonne Essentials)
2 tbls LSA
3 tbls chia seeds
Pinch of sea salt
Measure out the almond milk and heat in a medium sized saucepan, scrape the vanilla bean seeds into the milk and continue to heat until gently boiling. Mix the protein powder into the coconut water and stir well until there are no lumps left, then add to the milk and reduce the heat to simmer, add the LSA, chia seeds and salt, stir until the porridge thickens.
Serve with your choice of topping, here’s some yummy options;
Blackberries, blueberries, strawberries and a sprinkle of granola
Blueberries, vanilla bean yogurt, raw Manuka honey and lightly toasted sunflower seeds
Pistachios, dried figs, raw Manuka honey and grated cacao
Rhubarb and cacao bean coconut yogurt
Natural yogurt, natural maple syrup and preserved plums (to find out how to bottle plums follow this link)
Thanks to marksdailyapple.com for the lovely pic
This is my new favourite bedtime drink, a friend recommended it and now I’m hooked! The light, creamy slightly spicy flavour is delicious and apparently, having a warm drink at night helps to boost the sleep-inducing hormone melatonin. The combination of turmeric, coconut, ginger, and nutmeg also helps to improve digestion and calm the nervous system further, preparing you for a restful nights sleep.
Everything I’ve read says to drink this every night to see the benefits which continue to improve over time. So far it seems to be working as I’m sleeping really well and waking up refreshed with more energy than I had before.
Turmeric and Coconut Elixir
4 cups coconut milk (I used light coconut milk)
1 tbsp coconut oil
2 tbsp peeled fresh turmeric or 2 tsp powdered turmeric (I used powdered *Organic Turmeric)
2 tbsp peeled fresh crushed ginger or 2 tsp powdered ginger (I used fresh ginger peeled and diced)
1/4 tsp ground nutmeg and ground cinnamon
1 tbsp raw honey, I used Earthbound Raw Manuka Honey (you can leave this out, up to you)
12 peppercorns, crushed lightly
Combine all ingredients except for the coconut oil and cinnamon and heat in a saucepan, bring to a simmer
Let the mixture bubble gently for around five minutes and let cool for a further six minutes
Stir in the coconut oil
Strain the mixture through a few layers of cheesecloth or a fine strainer
Serve in mugs with cinnamon sprinkled over the top. I started with 1/4 cup and worked up to 3/4 cup a night.
You can drink it right away and store the rest in a glass jar, reheat gently on the stove. This recipe will keep for about a week in the fridge. Triona
*I love this Organic Turmeric Powder from Wise Cicada Eco & Organic Super Store
After last weeks delicious but sugar happy jam recipe I felt like a sweet snack that didn’t contain a heap of added sugar, I came across this recipe for Amazeballs that Wendyl created to highlight using Fairtrade and Tradeaid ingredients whilst keeping added sugar out of the picture.
This recipe uses just the sweetness from the dates and a tiny bit of 70% cocoa dark chocolate. The nutrition of the dates, almonds and coconut milk makes this a great alternative to muesli bars that are often high in refined sugar, pop a couple of these into the kids lunchboxes for a healthy sweet treat or grab one when your energy takes a dive in the afternoon and get a pick-me-up without the heavy added sugar load.
For more information on Fairtrade products and how using them has a positive impact on farmers and workers around the world follow this link *photo from theplantsgtrongvegan.com
This year we’ve had an abundant crop of Feijoas from the six trees that we planted only a year ago, we’ve given many bags of Feijoas away but they keep coming, and as I really dislike waste (especially food waste) I’ve been looking for an easy but tasty recipe for Feijoa Jam that doesn’t involve peeling or scooping out the flesh.
Luckily I happened to mention this to Grant’s mum Ann and in the mail a few days later was a recipe for five minute jam. All you have to do is top and tail the Feijoa’s, cut them in half and roughly dice in a food processor, the skins add colour, texture, and flavour when cooked.
I found my first try a little sweet so I reduced the quantity of sugar and added crystallised ginger and Green Goddess Apple Cider Vinegar to give it more of a tang. The result was a delicious zesty jam that’s great on crackers with cheese and even better on top of freshly toasted crumpets with cream fraiche, perfect to serve up on Mothers Day for afternoon tea.
Feijoa & Ginger Jam
1 kg feijoas
3 lemons, squeezed, use only the juice
150g crystalised ginger, chopped
1/4 cup Green Goddess Apple Cider Vinegar
500g jam setting sugar
1 vanilla pod
1/2 tsp citric acid
1/4 cup hot water
Gently rinse feijoas in a large bowl of cold water with a little white vinegar added, drain. Top and tail all the feijoas leaving the skins on, cut in half and through out any that are starting to go rotten, make sure you have 1 kg of good feijoas, put them into the food processor and dice roughly.
In a pot on the stove combine the rest of the ingredients except for the jam setting sugar, add the feijoas and bring to the boil making sure the mixture does not stick on the bottom of the pot, once boiling stir in the jam setting sugar until dissolved, turn down and simmer for 5 minutes. Remove any foam that has appeared on the the top, pour into jars and seal.
**Make sure you have 4 -5 sterilised jars ready when you start to cook. This recipe makes about 8 cups. The easiest way to sterilise jars is to wash them in hot water with dish wash added, rinse thoroughly and place in the oven on 120c for 15 minutes. Cool the jars before putting the jam in.
Now that the temperature has dropped, I feel like eating comfort food: hearty soups, pasta bakes, risottos, and homemade veggie Shepard pies are always top of my list when winter is approaching.
Reading through Mothers Little Helper, I came across this recipe for vegetarian risotto that’s made with Pearl Barley instead of rice. The barley gives the dish a lovely nutty flavour and nutrition wise adds selenium, magnesium, niacin, thiamine, and antioxidants, and it’s a great source of fiber too.
I’ve changed the recipe a little from the book and added in more vegetables which add’s to the flavour and nutrient content. It’s still a very easy barley risotto to make, enjoy
The women of New Zealand worked hard during the two World Wars to feed, clothe, and take care of their families when food was rationed and just about everything else went towards the war effort. While they probably never gave it a thought back then, their ingenuity and resourcefulness is a great example of how to reuse, recycle, and reduce – the three activities at the forefront of green living.
Meat was also rationed, which meant home cooks had to find creative ways to feed their family without it. The Homity Pie was a popular meat and egg-free pie (perfect for the vegetarians among us). This recipe is one that Wendyl published a few years back but is worth sharing again as it’s delicious.
Short crust pastry
4 potatoes, peeled
2 onions, diced
1 leek, chopped
Large hand full spinach, chopped
Sprig of thyme, diced
2 cloves garlic, crushed
150g grated cheddar cheese
2 tsp mustard powder
Salt and pepper
Roll out the pastry and line a greased 23cm pie dish. Put some baking paper over the base and fill with beans or similar and bake blind in a 200 degree C oven for 15 minutes. Take the beans out, prick the base and cook for a further five minutes.
While you are baking the crust, boil the peeled potatoes until just cooked.
In a frying pan melt the butter and cook the leek, onions, garlic and thyme on a very low heat. If you can do this for at least 15 minutes they will soften and caramelise which gives them a lovely flavour.
When the potatoes are cooked, dice, then add to the onion mixture along with the spinach, cream, cheese, mustard and salt and pepper to taste. Pour into the pastry crust and cook for 15 minutes until golden brown.
Easter is such an enjoyable family holiday and is especially fun if you’re setting up egg hunts, one year we spent days writing clues and hiding them all over the house for the kids to decipher, each clue lead to an egg – or another clue – or a booby prize, was a heap of fun and an Easter they’ll not soon forget!
Aside from all the store bought Easter eggs, this year I thought I’d try something new and a little bit healthier. After a searching some of my favourite sites I found this recipe; it looks and sounds amazing, although not much good for hiding as these little eggs need to be kept cold, I’ll save the regular eggs for that.
Mix the first three ingredients together in a bowl until it becomes a crumbly dough. (Note: if your nut butter is from the fridge, let it sit awhile so it’s easier to mix. Also, I put the dough into a plastic bag to shape into a ball with less mess.) Add the extra 2 tbsp. sugar/sf sugar if it’s too gooey, and add a little more peanut butter if it’s too dry. Taste the dough and add a little more salt if desired. Form dough into flat little ovals or egg shapes and freeze the dough for an hour or so, until it’s hard.
Meanwhile, mix the cocoa and coconut oil (melt the oil if it’s not already melted) in a shallow dish. Add the agave/maple or stevia drops. If you use the stevia option, also add a scant 2 tbsp. water or extra oil. Mix until it looks like chocolate sauce, and then take one “egg” out of the freezer at a time (so the rest stay cold) and cover in chocolate. (I used a corn-cob skewer. No idea why I even have those, but they worked really well! A fork would also be fine.) Immediately return covered egg to the freezer and let harden. Best to store these in the freezer as well. You can thaw a little before eating, or eat when frozen–either way, they’re awesome!
This delicious creamy mayonnaise has a nice wasabi kick to it that sets off the hemp seed oil perfectly, my version is vegan and is super easy to make, it also tastes even better than I expected so I’m putting it on almost everything. Often mayonnaise is a bit of a guilty pleasure, but this one’s pretty good for you with hemp seed oil having an optimal ratio of Omegas 3, 6 and 9 vital for optimal health.
It also contains Vitamin E, and GLA, an anti-inflammatory that stimulates hair and nail growth and improves skin health. So far I’ve tried it in sandwiches, spread over wraps before filling, as a dip with fresh veggies or my favourite, on sunflower and walnut burgers.
Here’s how to make it …
1/3 cup silken tofu (you can use 1 egg if preferred but it won’t keep as long)
1.5 tablespoon of lemon juice
1 tablespoon virgin olive oil
1/4 cup The Hemp Farm Hemp Seed Oil
3/4 teaspoon wasabi paste – more if you like it hot **
1 small clove of minced garlic
1/8 teaspoon Himalayan salt
Place the tofu, lemon juice, wasabi, garlic, olive oil and salt into a blender or magic bullet, I used the magic bullet as it was much easier with this small amount. Blend until combined.
To make this mayo nice and creamy add in the hemp seed oil a little at a time, blending as you go. Once you’re happy with the consistency you’re done. Place in a jar and store in the fridge. Mine kept for a couple of weeks by which time we’d finished it, however, it should last refrigerated for about three weeks.
**To make Smokey Paprika Mayo instead remove the wasabi and put in 1/2 tsp of smokey paprika instead
This lightly toasted seed mix is my absolute favourite on top of my version of Asian Slaw and they’re also a great energy filled snack, packed full of flavour with a crunchy texture, they keep well stored in an airtight jar out of the sun. I’ve given out this recipe to friends and family so thought I’d share it here too. Every time I make these they don’t last long, so this time I’ve made a double batch in the hope they’ll make it to the end of the month.
1 cup pumpkin seeds
3/4 cup sunflower seeds
1/2 cup sesame seeds
3 tablespoons Tamari
1/4 teaspoon cayenne powder (if you like it spicy)
Combine the pumpkin seeds and sunflower seeds and toss them in a pan until they start to brown slightly, then add the sesame seeds and continue to cook until most of the seeds take on a light brown colour, once this happens take off the heat and add the tamari, stir to combine and if necessary put back on the heat until the seeds have soaked up all the tamari. Once your satisfied with the colour, give them a final stir and let cool. Once completely cooled store the seeds in an airtight jar until you want to use them – and try not to eat to many at once!
A few weeks ago we were driving from Northcote to Takapuna and noticed a car stopped on the side of the road with a door wide open in a no stopping zone, a man then climbed through the bushes bordering the reserve carrying what looked like a very expensive bike.
Due to traffic we had to keep moving, but we did have time to record the make of the car and number plate. Later that day Grant went to see the two bike shops that are on the other side of the reserve, one of them was missing an $8000.00 mountain bike. Because of our actions the offenders have since been found and prosecuted, we can only hope they won’t re-offend.
Bike theft, unfortunately, is steadily on the rise. SNAP is an awesome initiative set up by the NZ Police, designed to help track stolen property – you can register your bike and other belongings online. With March tipped to be the worst month for bike theft, as per this report from Newshub, it’s a good idea to register your bikes serial number and other details on SNAP asap.
Other measures you can take to ensure the safety of your bike are using a U Shackle bike lock that can’t be cut off with bolt cutters, and storing your bike away from prying eyes. You can also record all your other personal assets on SNAP too, along with photos and relevant details, it’s a great free community service.
Register your bike and personal effects now at SNAP
For stickers warning you have recorded your assets serial numbers go here
This super simple watermelon salad has summer written all over it, the refreshing sweetness of the watermelon and mint and the salty flavour of the feta goes so well together. I’ve made it before with lime juice but this year I wanted something a little different so went for Raspberry Balsamic Vinegar instead, the result was even better than expected and it was a huge hit at our neighbourhood street BBQ in the weekend
Here’s how to make it, you’ll need
Whole watermelon, medium size, chilled
1 cup chopped fresh mint
1/3 cup extra virgin olive oil
3 Tbls Raspberry balsamic vinegar
1 block feta crumbled
Zest of a small lemon to taste
Cut you watermelon into cubes, here’s a link for the best way to do this. Combine the oil, vinegar, and lemon zest. Place cubed watermelon in a bowl, add the dressing, crumbled feta and chopped mint, toss very gently with your hands and serve immediately for best results.
Tomatoes are one of the world’s most wonderful fruits. They’re low in calories, have a low GI, can be prepared in a seemingly endless amount of ways, are high in Biotin, Vitamin C, Vitamin K, and contain potassium, copper, manganese and an array of other antioxidants and phytonutrients – making them one of the healthiest foods for lowering your cholesterol and maintaining good heart health.
At this time of the year, with the abundance of tomatoes, it’s fun (and delicious) to make your own Virgin Mary drink. Fresh tomato juice is thinner and sweeter than its commercial counterpart, minus the unhealthy additives. Drink this a couple of times a week along with your Apple Cider Vinegar twice a day, and your body will love you.
The best way to make this drink is with a juicer, however you can blast it in a bullet or similar blender but it’s best to remove the celery or it will be a bit to chunky.
6 Ripe Tomatoes
3 Celery Stalks
1 Mild Red Chilli, deseeded
Worcestershire Sauce to taste
Take the skins off the tomatoes by cutting a small cross in the base and popping them into a bowl, pour over boiling water and leave for a minute, then drain and pull off the skins. Juice all the ingredients and pour into a jug of ice, stir in the Worcestershire Sauce a few drops at a time until you’re happy with the flavour, serve immediately with a small celery stick for garnish if you like that sort of thing.
If you’d like to add even more superfood health benefits to this drink you can add broccoli, cabbage, lemon or a little garlic or radish when juicing or add a dash or two or Moroccan Spice to the jug of ice before serving. Triona
Summer’s almost here which for me means eating a lot more salads and what better way to get a daily dose of Hemp Seed Oil than in a yummy healthy vinaigrette? So this past weekend I thought I’d create one. After trying a few different concoctions, I came up with this nutty tangy dressing. I had it over spinach, Italian flat leaf parsley, feta, and toasted pumpkin seeds. The flavours combine perfectly to make such a delicious, simple salad – I can’t stop eating it!
Hemp Seed Oil Vinaigrette Dressing
1 tsp chopped fresh oregano
1 tsp chopped fresh thyme
1/4 cup hemp seed oil
1/4 cup balsamic vinegar
salt and pepper to taste
Whisk oil and vinegar together then add the herbs, salt and pepper, and combine. Store in a glass jar or container. Refrigerate overnight before using for the best flavour. Shake well.
From now on when you order, all your items will only be packed in corrugated cardboard and paper in an effort to reduce plastic waste. We’ll only use bubble wrap when packing larger glass items as they need extra care and hopefully, you can reuse the bubble wrap as we often find ourselves doing. We are always looking for better alternatives and welcome any suggestions from you, too.
We’ve got another wonderful product from Holistic Hair to add to our growing range, Scalp Treatment Oil at the very reasonable price of $25.99 for 50mls. The soothing blend of Calendula, Chamomile and Jojoba relieves irritated or itchy scalps by calming inflammation whilst moisturising. For the best results use on a weekly basis. Massage into your scalp (I like to think healing thoughts when doing this!) leave on for a minimum of 30 minutes, wash out and shampoo and condition as normal (hopefully with more Holistic Hair products to maintain your happy healthy scalp and look after the planet too).
Click here to buy.
Save 15% off on our face creams this week and an extra 10% when you use your points for the purchase. That’s 25% off in total and we know you like to make the most of our face cream specials, so stock up and perhaps get some early Christmas shopping done at the same time.
click here to buy Wendyl’s rose or lavender face creams.
Good news! We’ve changed the deodorant ingredients slightly to give you a better consistency and a smoother creamier feel. I’m loving the way they easily glide on while holding their form better in the tin. This new consistency means all our deodorants are very gentle on your skin while still smelling great and of course – they do not contain any carcinogens.
With all the information out today about how many toxins we are exposed to that create a plethora of health issues, is it really a good idea to be adding more directly into your lymph system by applying a commercial deodorant or worse an antiperspirant under your arms?
The lymph system is constantly working to remove toxins from your body and one way it does this is by excreting them through your armpits. Putting an antiperspirant with aluminium (a substance that blocks your pores and has been linked to breast cancer and Alzheimer’s) in this area is not a wise choice, but using our all natural deodorants is!
We are now completely out of the Grey Lynn Shop and have moved everything to our home in Northcote, 7B Arahia Street. We are fully stocked and managed to get almost everything away and organised, which has taken a bit longer with school holidays interrupting the process. If anyone would like to come and purchase stock direct from us , we will have the cabin (shop) open from 10.30am – 2.30pm Tuesday to Thursday. Please make sure you park on the street and walk down the short drive, the cabin is easy to see once you’re around the corner. If it looks like no one is there, ring the bell and Grant or myself will be out in no time.
Make the most of our points system this week! All purchases of Wendyl’s products will earn double the number of points this week. So for every dollar you spend, you earn two points and with Christmas just around the corner, this is a great chance to accumulate your points for Christmas shopping with us. click here to shop now.