Well it’s officially Spring, when the weather gets warmer and the seasons change, so does the fresh produce available at our local markets. Making it time for delicious Summer fruits and fresh, healthy salads as our taste buds start to shift from wanting hearty Winter dishes to fresh and light Summer flavours.
Read MoreJust when we thought the worst of Winter had passed, the weather of the past week has been some of the worst. The silver lining is more delicious cosy dinners like this Wild Mushroom Stew with Grass-Fed Beef by Nourished Kitchen.
Read MoreWho doesn’t love a choc chip cookie? Whether it’s for the kids or a healthy treat to have when you’re enjoying some ‘me’ time with a cup of tea, you will love these choc chip cookies from Wholefood Simply.
Read MoreIt’s no secret that we enjoy many of the recipes from nutritionist Cyndy O’Meara founder of Changing Habits and this Chicken soup recipe is no different. Not only is it delicious and you will enjoy every mouth full, but it’s packed full of nutrients using ingredients to boost your immune system. Perfect as we head into the Winter months.
Read MoreAs we are now into Autumn and the nights are getting a little colder and and little darker, we start to move towards the comfort of hearty dishes. Evening meals that are nourishing and warm up the body like a big hug.
We have found for you this beautiful Potato Bake lasagne by Changing Habits just in time for the Winter ahead. A great family meal to be enjoyed on its own or with a side of vegetables. And best of all it’s all baked in the one-dish so it’s just easy to clean up after.
Read MoreLooking for something inspiration for the kids lunchboxes. We love this recipe from website Veggie Mama for Blueberry pikelets using coconut sugar and buckwheat flour. A great snack for the lunch box and being that it is quick and easy, a perfect snack for after school.
Read MoreStarting school can be a daunting time for not just the kids, but also for the parents. For many of us, we are preparing to send our kids off for 5-days a week into someone else’s care, where as they may have only been going 2 days prior, or maybe not all.
Sending your child of too school 5-days a week can bring up a few emotions. One, we are sure you feel proud as they are ready to take this next step and can’t wait for their first day. Two, You might feel a little nervous about how the are going to go being at school 5-days a week, and three; the feeling of losing a little bit of control as we handover the reigns to the school, his teacher and his peers 5-days a week and impart our trust for this next phase of learning and development.
Read MoreSummer is coming and it’s time for late night swims on the beach follow by quick and easy dinners. Summer is also the time for salads and this Zucchini Ribbon salad is perfect for Summer nights. With Zucchini and corn, it’s that hit of vegetables and avocado is always a favourite. Just add your preferred on the side and it’s done.
Read MoreThe weather is warming up and day light saving provides the perfect moment to treat your family with a sweet treat after dinner. Here is a recipe from taste.com.au for some delicious Melon & Pineapple ice-blocks that are home made, refined sugar free and most importantly delicious and refreshing.
Read MoreEasy chicken stock Ruth from Keeping U Nourished, who has recently hosted our What’s in your pantry workshop as well as our Fermentation Workshop has shared her Thermomix recipe for an easy chicken stock. Cook 2 hrs ∙ Makes around 1.5 litres INGREDIENTS 1.5 litres water 1.5 tablespoon apple cider vinegar 1 chicken foot (optional but gelatinous!) 350-400g chicken wings 1/2 brown onion, cut in half 2 garlic cloves, peeled 1 celery stalk, chopped 1 carrot, chopped 1 teaspoon salt 5 peppercorns 1 bay leaf a few sprigs parsley a few sprigs thyme DIRECTIONS Place the water and apple cider vinegar into the Thermomix bowl. Into the simmering basket add the rest of the ingredients, optional chicken foot and wings first, then the remaining ingredients. Insert the basket into the Thermomix bowl. If you have a TM31, place the measuring cup on an angle onto the lid or for a TM5, use the measuring cup or place a spare Thermomix simmering basket on top of the lid. Cook for 60 min, 100 deg, speed 1. Then cook for a further 60 min, 100 deg, speed 1. With the aid of the spatula, remove the simmering basket. Allow the stock to cool, then refrigerate.
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