For those of you that know me, you'll understand that I am super passionate about good food and healthy living. For those that don't me... well it's probably pretty obvious. But what I think I am most passionate about is talking about good food and health. While I am busy making food all tucked away in my little Green Pantry kitchen I don't get to feed my passion of sharing knowledge about living life the healthy way.
So last year I did a kinda crazy thing but also a perfect for me kinda thing and took over ownership and running of a little health food store in my lovely home town of Denmark.
I am loving it. So I have been busy rearranging, restocking and talking and curating a collection of health foods and natural living products. If you make it down to Denmark come check out my little work in progress. You'll probably understand why it's been such a long time since I've checked in.
The Denmark Health Shop
Shop 4/39 Strickland Street
Denmark WA 6333
Ph: 08 9848 1039
These delicious breakfast biscuits make the perfect breakfast on the go, afternoon snack or nut free lunch box addition. Paleo, gluten free, grain free, nut free, vegan and free of refined sugars. They are the perfect combination of crunchy on the outside and moist in the middle. Whats even better is they are so easy to make.
Just throw a 1/2 cup each of desiccated coconut, sunflower seeds, pepitas and sesame seeds in your food processor and grind until they form a meal.
Add in another 1/2 cup each of the above and a cup of raisons or sultanas, 2 tablespoon of coconut oil, 2 tablespoon of honey or coconut nectar or your favourite liquid sweetener and 2 ripe bananas. mix together until ingredients are moist.
Spoon mixture into balls on a greased tray and press down to a biscuit shape. Bake at 160 degrees for about 25mins or longer depending on how crunchy you like them. Allow to cool before storing in airtight container.
You can substitute ingredients say cranberries for the raisons or add hazelnuts
I was lucky enough to grow up in Fremantle, WA in the 80's and 90's before it was too trendy to afford to live there. The real Freo for those of you that know the west end. Living in a converted warehouse opposite an alternative school, down the street from a RSL club, Customs House and The Orient Hotel.
There was a little bit of everything in Freo and as kids we walked around barefoot and sunburnt treating it like our backyard. The strip offered a plethora of multicultural foods and sample them we did. One of the favourite visited spots was Interfoods a continental deli full of all kinds of delights.
We weren't allowed sweets much as kids but the one thing we were lucky to have on occasion was the sticky sweet tahini dessert Halva. This crumbly ridiculously full of sugar treat was somewhat subdued by the strong sesame taste, eye closing kind of yum as it melted on the tongue.
I realised my kids have missed out on this whole sensation so I was determined to make it my style.
The result this
Cranberry and Pistachio Raw Halva.
As I'm not the best at measuring things when first developing a recipe I can only say this:
Chuck in some sesame seeds in a high speed blender no more then a cup at a time blending constantly until the seeds start to form a paste. The blender may start to get warm so just turn it off and allow to cool before blending some more.
Then add cashews, desiccated coconut and a little coconut nectar and Himalayan salt and blend again until well combined.
Finally mix in some pistachios and cranberries.
While still warm from blending firmly press contents onto a tray and place in fridge to chill. It will be easier to cut once cold.
The result is amazingly similar to the glucose filled halva of my childhood.
Unfortunately it was my memory and my kids didn't quite appreciate it as I hoped. But for those of you that love or loved halva or any tahini tasting delight I urge you to make it.
If your desperate for a more exact recipe contact me.
Ghee is a fantastic healthy fat used in cooking especially for high temperatures like roast veggies or frying. It is made from butter that has been heated until the milk solids seperate and are removed. It is to the removal of the milk solids that allows ghee to be kept at room temperature with out going off and allows for it to reach high temperatures without burning.
Many people who are dairy intolerant find that they can handle ghee due to the absence of the milk solids. But this really depends on whether it is the lactose or the milk proteins that are causing the allergy. If doing the auto immune protocol it is best to initially keep ghee eliminated from your diet.
Ghee is very economical and easy to make and tastes way better then store bought ghee.
One of the easiest ways to make ghee is in a slow cooker.
It's always best to use organic unsalted cultured butter. But a good quality unsalted grass fed will do.
Use 4 X 500g blocks. Place on low or the auto setting if you have it for around 6hrs with the lid on. No need to stir it or ladle off the milk solids. The best way to tell if the ghee is done is by the clear golden colour. All the milk solids will have settled to the bottom of the pot and the ghee will have stopped bubbling.
Ladle the top clear liquid into clean jars and store in the. cupboard. The remaining solids and ghee down the bottom can be added to a dahl or curry but must be used within a few days and kept refrigerated.
I'm going nuts a little at the moment. In a few ways. One way is with the crazy but normal things in my life. The other with all the nuts in my kitchen!
Glass bowls are full of almonds, brazil and walnuts all activating away in kefir, some bubbling with life others still and waiting for things to happen. There are nuts hanging around in sieves, draining away. Nuts in the food processor whirling around getting sliced and prepared for their next journey. Some nuts are in the dehydrators, gently drying up and storing in nutrients behind their tough outer layers. Others are getting mixed up in tubs mingling with other ingredients and together creating new things. The last of the nuts are in packets all nicely dressed up and ready to go out.
Maybe my life and the nuts are the same!!
Looking back at my first post for this blog when I first started to develop this website a year and a half ago I am amazed at how time flies. As you can see I haven't made any posts in between and it has in fact taken me a year and a half and a month long holiday in Bali to realise this website. While I lounge on the daybed of my fantastic rental in Bali I am acutely aware of the busyness of my life and that of many others. While doing pretty much absolutely nothing (except building this website, reading trashy novels, playing cards with my kids and eating fresh papaya) this past month, I have been reflecting on my life and its overwhelming complexity. Bali and long holidays anywhere tend to remind us that life needs to be and should be simpler. The sparseness of our villa and easiness to clean, the lack of jobs and things to do have forced me to slow down and be okay with doing nothing.
I know that when I return to Oz things will start speeding up again. I'll be in the kitchen madly making, dehydrators full tilt, nuts and seeds fermenting away. Labels and packaging will litter the benches, boxes cluttering the floor. School routines will start again, lunches, pickups, homework. Dinner decisions, appointments, dishes, vacuuming. Getting to work on time, walk the dog. It goes on and on. But I will remember this time and the ease of nothing to do and try very very hard to find that place within and remember to breathe.
Cressida is a busy doing pretty much everything. Mother, partner, worker, small business owner. Passionate about food as medicine and creating optimal health and healing through making and eating yummy real food.