You Will Need:
Chickpeas (hard/dried chickpeas)
Good Quality Oil (I use Organic Coconut Oil)
Finely Diced (or crushed) Garlic
And any spice or herb you may like to add.
A Flat Tray
-Place chickpeas in a bowl and cover with filtered water. (I also sprinkled in a little salt). This will soften the chickpeas, and allow them to sprout. I soaked mine for approximately 6 hours. As with anything you soak, keep an eye on the water level. You may need to top it up every now and then.
-When soft and sprouted, strain water from the chickpeas.
– Preheat your oven to 180 degrees (Celsius).
-Drizzle Oil over the chickpeas and add your seasonings. Stir chickpeas until all are equally covered in oil/seasonings.
-Place a layer of baking paper on your flat tray. Spread your chickpeas onto your tray.
-Place tray in oven and bake until chickpeas are crispy (but not burnt!).
-Remove tray from oven and allow to cool before storing them in an airtight container.
You Will Need:
3 Ripe Avocados (without skin and seed)
3 Tablespoons of Raw Cacao
1 Cup of Coconut Yoghurt
2 Tablespoons of Honey (or alternatively 3-4 pitted Dates)
1 Pinch of Salt
Cinnamon to taste
A Blender (or Thermomix or Food Processor)
-Place all ingredients together in the blender/Thermomix/processor.
-Blend together until a mousse like consistency is achieved.
-Refridgerate for 6hours or overnight to let the mousse set a little more.
This is another recipe from the fermentation workshop I attended. As this recipe calls for coconut yoghurt, this is a probiotic dish, and is really good for your digestive health. What a delicious, guilt-free dessert!
This is another recipe from the Fermentation Workshop for Beginners.
You Will Need:
1/2 Cup of Coconut Yoghurt
2 ripe Avocados (peeled and seeded)
3 Tablespoons of Coriander (chopped)
2 Tablespoons of Lime Juice
Ground Cumin to taste
1 Clove of Garlic
-Place all ingredients in a blender, blend together.
-Serve chilled. Tastes great with almond crackers.
I attended a Fermentation Workshop for Beginners with my mum this weekend and we learnt how to make some easy peezy fermented foods. This was one of the recipes. I have made coconut yoghurt before with kefir (milk) grains, but this is easier and has a better consistency.
You Will Need:
A Yoghurt Maker
1L of Coconut Milk (AYAM or Savoy brand as these brands have no additives)
1 Tablespoon of Sugar
1 Probiotic Capsule (I used Orthoplex Multiflora)
-Pour coconut milk into a saucepan and gently heat to 37 degrees.
-Add the sugar and dissolve.
-Take out a smaller portion of the coconut milk and place in a small cup. Add the probiotic capsule and mix in to the smaller portion.
-Add this portion back into the whole mix and stir.
-Put the mix into your yoghurt maker, and allow to ferment for 24 hours.
NOTE: I use a simple easiyo. All you need to be sure of is that a temperature of around 37 degrees is maintained.
-After 24 hours, put your yoghurt in the fridge for a minimum of 4 hours before eating to allow the yoghurt to thicken.
A few notes: don’t be worried about the addition of the sugar if you are not a sugar consumer. The probiotic bugs need sugar to grow and ferment. Don’t stress about the quality of the sugar, the bugs will actually break down white sugar faster than they will brown sugar or rapadura sugar. Honey can’t be used as it has antibacterial qualities which will inhibit the process of fermentation. Commercial brands of coconut yoghurt are often expensive and have pectins and sweeteners added.
Coconut Yoghurt with Passionfruit
Wow. The big day has arrived. The day my little one attends his first day at kindergarten. He’s been excited for a while now about the prospect of kindergarten. I’ve approached it with a mixture of trepidation and anxiety, maybe a little bit of excitement.
I’ve never put him into care before, and I’m still a little ambivalent about my schooling options. Homeschooling and unschooling both appeal to me, and yet I remember how much I loved conventional school as a child.
But my little one ran into the centre with glee and got straight into the thick of things. He was eager to try anything and everything that was in his line of sight, and my heart broke a little at the realisation that my little one is not so little anymore. Gosh, I just love him. Even as I write this, I miss him. His little face, his little voice. I’m left wondering how long will I get to enjoy this little person? The one who lovingly calls me mummy, and strokes my face and looks at me with such love? I hope he always looks at me that way.
I even miss his little quirks that often irk me. His constant demands, the steady stream of questions and all the obvious statements.
Is it possible to love someone so much that you think you’d die without them? That if they weren’t in the world, you wouldn’t want to be here either? I never used to think so. Until I met my son.
Another tasty food first tasted at my mum’s house! I like to eat C.A.D.A as a yummy, healthy breakfast dish. It would also make a great morning or afternoon tea, or even dessert.
You can add other ingredients to change the flavour of your C.A.D.A, but I think it’s pretty great as is. This particular recipe is adapted from a Thermomix recipe, which you can find here.
You Will Need:
Coconut (2 tablespoons of dessicated or shredded)
Almonds (I used a handful of activated almonds)
Pitted Dates (about a handful if they’re dried and about 3 if fresh).
Apple (today I used half a peeled and cored apple)
A Blender or Food Processor or Thermomix
-Combine all ingredients in the blender.
-Pulse to blend and chop ingredients. I like my C.A.D.A to be a little chunky. You may need to push ingredients back down the side with a spoon. Make sure you do this when the blender’s blades have stopped moving!!
-Once the C.A.D.A has reached your desired consistency, scoop out blender and into a bowl and enjoy!
-I like to eat my C.A.D.A combined with my homemade yoghurt. It’s delish!
Note: Be careful using dates that have been pitted before purchase, as sometimes pits can slip through. They’re very hard and can damage teeth if bitten down on hard enough. So check your dates before they go into the blender!
So it seems I wasn’t born with a green thumb. Gardening does not appear to be a gift I was blessed with.
A couple of months ago I was extremely excited to begin re-vamping my veggie patch.
Well I cleared it, turned the soil, cleared it again. And then it became overgrown again.
I keep missing my opportunity to plant. Now it’s winter. And my veggie patch is overrun again.
But I am not ready to give up! I still dream of having my own veggie patch. I still have seeds to plant.
So after this rain comes and goes, I’ll begin clearing it again. I might put some plastic over it, once it’s cleared, and then turn the soil. I’ll plant in the spring.
I am a COMPLETE newbie at this gardening gig. If anyone has some tips, feel free to share them! I would be ever so grateful!
Checking out earthworms in our “Jungle Patch”