{Dark Chocolate Bites}

I do have a slight sweet tooth. I find I often crave something at about 3:00 or after dinner when watching tv.
These are a great healthy and easy way way to curb the sweet cravings.


Need:
- Dark chocolate
- An assortment of dried fruits & nuts as per taste and / or what's on hand. I used shredded coconut, dried cranberries, pecans and almonds.

Instructions:
1. Melt chocolate in a double boiler.
2. Spoon onto baking paper in bite sized pieces.
3. Sprinkle nuts and fruit on top and pop in the fridge.
VOILA! Told you it was easy ;)



These are so delicious! You could use milk chocolate but its healthier with dark. 

Q: Do you have a sweet tooth? Whats your greatest weakness?

Lauren x

{Carthardic Organising & Introducing the Snack Bar}

Today I had one of those days where I felt like I would have earned a bonus because I met and exceeded my 'KPI's" (in my dreams).

Thanks to the movie 'CARS 2', I managed to tick off three things that have been on my to-do list since Christmas. I managed to re-organise and clean the fridges (the only time having two fridges is a nightmare - double the work), the freezers, and clean out my plastics cupboard.

"Before" - It's not hard with two boys who like to get and put away things for it to get to this state (I can't stand this!)


How many plastic cups does one family of four need? Major culling happened!!

"After" (*sighs* ...... ahhhh much better!)

Then I decided to cut up carrot sticks for morning tea. Before I knew it I had washed and cut up enough fresh produce to create a "snack bar". Not only does it satisfy the organiser in me, it also doubles as some great incidental word association and learning for my boys (WIN/WIN!).

After the cleaning but before the snack bar. In the right hand fridge door, I decided to put some of the copious bottles to use and create a water bar too. Constant water ready to go and that's all my boys drank all day!

Snack Bar includes: Fruit Salad, Watermelon slices, Mini pears, grapes, celery sticks, carrot sticks, red yellow and green capsicum, snow peas, cheese cubes and little pots of hommus.

The right hand fridge after the snack bar was installed....couldn't get rid of the glare, sorry!

Not only did I find that it helped our boys to eat healthy today, it has helped us too.


Enjoy;
Lauren x

{A delicious SUGAR-FREE dessert you say???}

Each year my husband and I start the year with a fast. We put aside the first 21 days and do a Daniel fast (more info here) which is primarily for spiritual reasons with LOADS of health benefits too!
I did a big "number free" shop (i.e. none of the additive numer codes in the ingredients section) and my trolley was full of fruit/ veg and such little packaging it felt SO good!

So, when we had friends over for dinner on New Years Day (who are vegetarian and love eating healthy like us) I started to think outside the box. I served my homade falafel, hommous and tabouli for dinner (recipes to come soon). Here is what I served for dessert and it was delicious and I am making it again tonight.


Sugar-Free Cardamom Poached Pears:

4 pears (stems attached and very firm)
2 plums
2 cinnamon sticks
3-6 cardamom pods (depending on your taste)
1 split vanilla pod or a dessert spoon of vanilla extract
5 tbl of organic rice malt syrup (my new WONDERFUL find, tastes like honey)
water

1. Peel the pears making sure you peel all the way to the top nearest the stem so it looks neat.
2. Core the pear by holding it firmly in one hand and gently working it into the centre. Take time doing this step as you don't want to puncture through the side and you want to leave the stem in tact on top.
3. Place pears gently in a saucepan with plums.
4. Add enough water to half cover the pears and place a lid on.
5. Bring water to the boil and then put on lowest heat setting and simmer until the pear is tender and the water reduces a little.
6. Gently spoon a pear into a bowl and then spoon a little syrup around it and serve.

Enjoy;
Lauren x

The Joy of Spring Gardening

Well, for those of us in Sydney, the weather has been quite unpredictable of late. As I sit here on a rainy Saturday night (watching Toy Story and having pizza with the fam) I had to show you these photos. I took the rubbish out and caught a glipmse at what this constant drizzle is doing to our humble herb/ veggie patch.
Now, I know it's common sense, and something that's not new - but kids LOVE gardening. There is something so 'earthy' and pure about the idea of going out to the garden and picking your own produce. We have had herbs for a while, but some new plants have just taken off BIG time.

We don't exactly have a lot of space or a farm to fit massive amounts (yet), but I encourage you to plant some seedlings in your yard whether it's in a pot or in the ground. I find that the seedlings are cheaper to buy than more established plants but also 'take' better than the bigger ones. I find that the seeds take a lot longer and it's harder for the kids to be that patient waiting.

I would love to hear from you and if you have things planted in the garden. What have you planted? What worked and what didn't? What tips have you found helped you in your gardening attempts?

Enjoy,
Lauren x

Baby Cucumber Plants

Yellow Capsicums (well they will be hopefully)

Strawberries

What to do with the prunes in the pantry???

I had a packet of prunes in the pantry about to expire in a few weeks and I am not a 'prune from the packet' kinda person, but I don't like waste. The search continued to find a recipe that would use them up in a delicious dish. I searched books and websites and the old faithful taste came through AGAIN (love this site).

So here is the recipe for the 'Spiced Prune Buttermilk Loaf'.

Ingredients (serves 8)

• 3/4 cup (150g) pitted prunes, finely chopped
• 1 cup buttermilk
• 125g butter, softened
• 3/4 cup caster sugar
• 1 teaspoon vanilla extract
• 2 eggs, at room temperature
• 2 cups self-raising flour
• pinch salt
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon allspice
• whipped thickened cream, to serve

• Crumble topping (this MAKES it)

• 1/3 cup plain flour
• 1/3 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 50g butter, chopped

Method

1. Combine prunes and 1/2 cup buttermilk in a bowl. Set aside for 1 hour to soak.

2. Make crumble topping: Combine flour, brown sugar, cinnamon and butter in a food processor. Process until mixture resembles coarse breadcrumbs.

3. Preheat oven to 180°C. Line base and sides of a 7cm-deep, 10.5cm x 20.5cm (base) loaf pan with baking paper, allowing a 2cm overhang at both long ends.

4. Using electric beaters, cream butter, caster sugar and vanilla in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition.

5. Sift flour, salt, cinnamon, nutmeg and allspice over butter mixture. Using a large metal spoon, fold in flour mixture, remaining 1/2 cup buttermilk and prune mixture, 1 at a time. Spoon into prepared pan. Sprinkle crumble over loaf. Bake for 55 to 60 minutes or until a skewer inserted into the centre comes out clean. Cool loaf in pan for 10 minutes. Lift onto a wire rack to cool completely. Serve with cream.

NOTE:

I decided to make this an hour before I had our life group arrive (ambitious I know), so I couldnt soak the prunes for an hour as it says in step one. Instead I blitzed up the prunes and the buttermilk in the food processor for a minute. When I make this again, I would probably blitz them up even if I had soaked them, I think it makes it smoother.

I also added a generous amount (maybe 1/2 cup of brown sugar to the mix before ppouring into the tin to add a subtle caramel touch.

Enjoy;
Lauren x

Banana Bread Recipe

I changed the last banana bread recipe to call it a banana cake. If you are looking for a banana bread that is more dense and like a loaf but still fluffy, this is for you! DELISH! I didn't have the walnut crumbs and so I left them out, but it didn't affect the taste at all. It was quickly devoured by kids and Mums at a morning tea recently which always means a successful recipe in my books :)

Ingredients (serves 8)

• 1 3/4 cups (260g) plain flour
• 1/2 tsp ground cinnamon
• 1 tsp baking powder
• 1/4 tsp bicarbonate of soda
• 2/3 firmly packed cup (150g) dark brown sugar
• 100g walnut crumbs (see note) or chopped walnuts
• 3 large over-ripe bananas
• 2 large eggs, lightly whisked
• 1 tsp vanilla extract
• 100g unsalted butter, melted, cooled

Method

1. Preheat the oven to 175°C. Lightly grease an 11cm x 22cm loaf pan and line base and 2 long sides with a sheet of baking paper, leaving 2cm overhanging.
2. Sift flour, cinnamon, baking powder, soda and 1/2 teaspoon salt into a bowl with the brown sugar, then add the nuts.
3. In a separate bowl, mash the bananas with a fork or potato masher, then stir in the eggs, vanilla extract and cooled melted butter. Using a rubber spatula or wooden spoon, fold the wet ingredients into the dry ingredients until they're just combined - don't overmix.
4. Scrape cake batter into prepared pan. Place in the oven and bake for 1 hour or until golden brown and a skewer inserted in the centre comes out clean. Cool the loaf in pan 10 minutes, then turn out onto a wire rack to cool. Cut into 8-10 slices.

Notes

• This banana bread will keep in an airtight container for up to 3-4 days, or frozen in individual slices for up to 1 month.

Enjoy;
Lauren x

Bannana 'icecream' with a difference.

Last night I tried a recipe for a healthy dessert that was met with rave reviews. I adapted the Banana Fluff recipe from the Better Health site mentioned in an earlier post. I followed their instructions, but added had some cream cheese (yoghurt would work too) that I had in the fridge which made it extra creamy. In retrospect though, I would freeze it longer next time.
Now I didn't tell my 4 year old that I made it untill I handed him an ice cream cone and said look, its a special banana ice cream! He said (looking suspicious)...."let me try it to make sure it is yummy" (he takes a lick) "ooooo mummy, thats delicious!" SCORE!!!!!

Give it a try......

I was shopping at a local fruit shop recently and saw a fruit i had never heard of before. I quite often like picking up something new and always let my 3yr old choose a fruit too (keeps him involved and busy - lol).
So i took home a dapple dandy and was licking my lips to try the first bite! AND WOW! it was kind of like a plum cross a nectarine or something. Then i did some research and found that you will often find them listed as a "pluot".


"Pluot is also known as a 'Dinasour egg' which is a trademarked name for the Dapple Dandy variety. Pluots are a hybrid between plums and apricots with the majority being plum (often a ratio of 75%/25%)"


So, next time you go out to the fruit shop, pick yourself up a dapple dandy and give it a go. I am keen to try to cook with thgis fruit and think it would be amazing stewed and make a delicious jam. So i will give that a go and post it at a later time!