I’m Moving

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www.sweetsandgreens.com.au

It’s almost moving day.

Very soon this blog will be moving on to another stage of its life and I’d love for you to come with me. Like any move there has been lots going on behind the scenes – packing boxes, deciding what should stay and what should go, as well as reminiscing about the old and the feelings of excitement you get when you start something new.

There’ll be lots more recipes, tips and tricks in the kitchen, how-tos and even some free giveaways.

Thanks for being part of my journey so far, for liking my posts and commenting. I really appreciate your support.

If you’d like to join me I’ll be heading over to www.sweetsandgreens.com.au

Sweets and Greens

Sweets and Greens

 

So, overnight this happened ^^

I have been working on  a series of vegan cookbooks and its all starting to come together. It is both exciting and terrifying. Exciting because it’s something I’ve been thinking about doing for a number of years and terrifying because it’s putting a little piece of me out there for the world to see.

Over the next twelve months a whole series of books will be published. I don’t want to give too much away at the moment but I’d love it if you could head over to the website sweetsandgreens.com.au Sign up with your name and email and wait patiently by your inbox for more information.

This is going to be fun!

Should a Slushie be Green?

Watermelon & Kale Slushie

Phew, it’s been hot! The kind of hot that you get that makes you not want to eat.  Some would say not eating is great, but I disagree. There’s nothing more enjoyable than eating. But when it’s been so hot and you don’t feel like eating what do you do?

Drink? Yes!

I love buying watermelon and I usually buy a whole one because it seems so much more economical but when there is too much and it goes off and you throw it out, the economics falls down. I bought a watermelon at Christmas and there was way too much of it to eat. There was way too much of everything to eat. Remember what happened when I had leftovers too many days in a row? You can read about it here.

This time I was smart. It happens sometimes. Or maybe it was my husband who was smart (he doesn’t read this so I’m going to claim it was me!). I froze the left-over watermelon, cut it up into chunks and then froze it in smaller portions.

And now that it’s hot I can defrost it and make slushies. I’ve done this before. So maybe I am smart.

Watermelons are one of the most hydrating fruits you can eat. They contain around 95% water, so eating it is like drinking. Surely you can knock off one of those pesky 8 glasses you have to consume everyday. And it’s also packed full of good stuff – vitamin A, vitamin B6, vitamin C, antioxidants, amino acids and lots of lycopene (this gives watermelon its red colour amongst other things).

And then, mixed with kale! Oh my, sweets and greens, all in one drink.

Kale is one of those new superfoods that you hear everyone talking about. But I just love it because it’s green. And we’ve known forever that we need to eat more greens. I’m a big fan of mixing the greens in with the sweets and the overarching taste is sweet but you still get the benefits of green. Win-win.

The lycopene from the watermelon is pretty important in this slushie because once you mix in the kale, it turns an icky green colour. The slushie tastes like watermelon but looks like kale. It takes a little getting used to.

The other ingredient I added was spearmint? Why? Because it’s completely taking over my garden. I need to put it in everything at the moment. Hmmm, maybe I can freeze that. I was warned it would take over, but I just got super excited that I was actually growing something that I didn’t want to take it out. And we’ve had lots of rain here, so it’s getting a bit out of control.

What You Need

frozen watermelon – 1 cup is enough for 1 large drink

kale – about 2 large stems

spearmint, or mint, or whatever is taking over your garden, or you can leave this out. I used about 10 large leaves and it was hard to detect the taste

coconut water (optional)

What To Do

Blend the frozen watermelon, kale and spearmint together. Add coconut water as needed, if it’s too thick.

 

What do you think? Would you eat it? Even though it’s an icky green colour?

Raspberries – Sweet, Juicy and Made for Eating

Almost all year ’round I use frozen raspberries. They’re nice, they give flavour to desserts and sweets and smoothies and jams. I use them in lots of recipes and always have some in the freezer.

But there is one time of year that these lovely beads of sweetness are available fresh, with the most amazing flavour that make your taste buds dance a little boogie. And that time is now. Well, if you live in the same country as me, it’s now. Lucky for you if you do! If not, bookmark this and come back in about six months.

Right now, it’s raspberry season. Punnets and punnets of plump, juicy raspberries line the market stalls and fruit and veg shops and I just can’t get enough. So I thought I’d share how I’ve been using raspberries lately.

Did you know that raspberries are part of the rose family and that 100g will give you around a third of your daily needs of Vitamin C and manganese?

In smoothies

I shared this one on Instagram today.

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In Brekkie Bowls

I often add oats to smoothies to make them thicker and serve in a bowl with a spoon. Topped with shredded coconut and extra raspberries.

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In Chocolate Creme

I made a hazelnut slice with chocolate creme and added a small punnet of raspberries into the creme. And served the slice with extra raspberries. The raspberries take away some of the richness of the raw cacao.

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With some left over creme, I smeared it on apple slices and topped them with buckinis.

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Raspberry Creme Pie

I used 2 large punnets for this creme pie and the flavour is divine. The base is macadamias and sunflower seeds.

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You could also use them in my Coconut Macaroons with Chia and Raspberry Jam. Although I’d recommend adding in some extra coconut water if needed as the frozen ones release water as they defrost.

One of the best ways I love to eat them is to just pop them right in my mouth. Do you love raspberries? What’s your favourite way to eat them?

I Started the New Year as I Ended The Last – Eating

Salads, vegetables, puddings and pie

Couldn’t eat anymore leftovers if I try!

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Cauliflower and Zucchini Pancakes with Mushrooms

 

Leftovers are great because it means no cooking and little preparation but it also means the same food day after day, whether you feel like eating that food or not. What I really felt like after Christmas was mushrooms. But there were no leftover mushrooms. I also craved pancakes. But there were no leftover pancakes.

So as Colleen Patrick Goudreau would say why not chop two carrots with one knife?

So I made cauliflower and zucchini pancakes topped with mushrooms. Cravings sorted!
But these weren’t just any cauliflower and zucchini pancakes topped with mushrooms made with store bought ingredients. These pancakes had some of my very own home grown ingredients. Well, only two, but that’s two more than I would’ve had before turning my black thumb green.
I used some chives for the pancakes and added some type of lettuce with the mushrooms. I don’t know what type of lettuce I added, but it was green and I found it in my garden bed. I’m not self sufficient yet, but it’s rewarding when you can go out and pick some fresh ingredients from your own garden.
These pancakes were so good that I had them as my last meal of 2014 and then again for my first meal of 2015.
They are gluten free as well, but the flour I used takes some getting use to with the flavour. Sometimes I try to add lots of veggies and herbs to take away the strong taste.
What You Need
1 cup quinoa flour (regular flour would work as well)
1 tbsp flaxmeal
1 tbsp savoury yeast flakes
2 tsp Moroccan seasoning
1 tsp salt
chives (as many as you can pick from your garden! Or around 1 tbsp fresh)
1 cup water
1 tbsp apple cider vinegar
¼ cauliflower head, shredded (or about 1 – 1½ cups)
½ zucchini
2 tbsp non-dairy butter
2 cups chopped mushrooms
1 cup spinach leaves or greens
What To Do
Preheat a sandwich press.
Mix flour, flax meal, savoury yeast flakes, seasoning, salt and chives in a bowl.
In a separate bowl combine water. apple cider vinegar, cauliflower and zucchini.
Pour the water mixture into the flour mixture and stir gently to combine. Don’t stir too much especially if you are using a gluten flour. The pancakes will become tough.
Using a ladle pour scoops of the mixture onto the sandwich press. I can fit 2 or 3 pancakes on my sandwich press. After 4-5 minutes or when it starts to bubble flip over with a spatula and cook for 4-5 minutes on the other side.
Repeat with the rest of the mixture.
Whilst you’re waiting for the pancakes to cook, melt the butter in a medium saucepan. When melted add the mushrooms and spinach or lettuce leaves. Cook for 5-6 minutes until the mushrooms are soft.
Serve each pancake with a pile of mushrooms and greens, with some sprouts on the side.

#writeandrun31

Two weeks before the end of the year my running plans were cut short by excruciating back pain that I haven’t experienced since being in labour over 20 years ago. I knew this pain was not a repeat of labour and it turns out its a bulging disc. The most comfortable position for me is lying flat on my back staring at the ceiling. Just what I need over the Christmas / New Year period. My iPad and a selection of books and magazines have helped to keep me sane.

So what was I thinking when an email arrived inviting me to join #writeandrun31?

Running is my passion. It’s the thing I love doing more than anything. It’s my meditation. It’s what disconnects and reconnects me to the world. So running every day in January would normally be a glorious start to the year. But this year, it seems a bit of a stretch.

One of the exercises I’ve been prescribed is Deep Water Running, so until I can get back out on the roads and trails, I’m going to spend every day Deep Water Running. Tick off 45 minutes for today!

Writing, well that’s another story. I just had a look at my blog stats and I published a *massive* 14 blog posts in 2014. Don’t worry, I’m not about to spam you with 31 blog posts this month, but I will be writing regularly. Some of this writing will be published and some will be for my own sanity.

I have some exciting plans for 2015. I’m not ready to share them yet, but as soon as they’re ready you’ll be the first to know. I’m really excited because there is going to be some great things for you this year, through Sweets and Greens. Follow along and see what’ happening.

Until then why not join me for #writeandrun31. Find out more here.

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Look out 2015

Happy New Year everyone.

Rather than talk about goals for the new year or reminisce about the year just gone, enjoy the moment you’re in right now. Yep, this one! And this one.

It’s been a while since I’ve posted, but there are some big things coming this way. I have lots of plans and fun things to share in 2015 under the new banner ‘Sweets and Greens’. All will be revealed in time. In the meantime, thanks for reading my sporadic posts. And enjoy THIS moment.

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