Monthly Archives: November 2013

Soma Bites on Sale $5 each (usually $6.60)

Just letting you all know that with a looming Best Before date of 25th November, we thought there was no better excuse than to put these delicious morsels on sale! http://paleoprovidore.com/soma-bites/

Grab an absolute bargain!

A 100% certified organic bite-size superfood snack…

These delicious bites contain the superfoods Goji Berries and Chia Seed, a wholesome blend of Almond and Brazil Nuts perfectly interlaced with Medjool Dates, a sprinkling of Sesame Seeds and a Splash of Honey.

They provide a tantalizing taste-bud experience with truly beneficial effects on the inside!

The Superbite is not only super raw and super tasty, 3 bite-sized bundles of goodness are conveniently presented in a recyclable tube so you can bite one now… bite one later… bite one super later.

No cane sugar or preservatives.

Made in Australia

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Blueberry Heaven

Oh my goodness, this sounds and looks DELICIOUS!!!

clevercook

Recently, my husband and I went on a trip to Far North Queensland and participated in an Organic Experience Food Tour.

We toured the hinterland region of Cairns and saw vanilla being hand pollinated at the Broken Nose Vanilla Farm, had lunch cooked by the gorgeous and very talented, Jo Whitton of Quirky Cooking fame and learnt about fermented vegetables with Wayne Rankine at his biodynamic farm, Brolgas Pass.

 

 

 

The highlight for my dear husband, was our visit to the biodynamic dairy farm, Mungalli Creek, where we sampled yoghurts and cream and cheese before being served an enormous morning tea of cheesecake.

It became very evident how much that my (long-suffering) husband has missed real cheesecake in his life! Being dairy free since 2011, I have stopped cooking with dairy (except butter) and my cheesecake making days are few and far between. I have…

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International Year of Quinoa 2013

For all of you have been asking me how to use Quinoa x

clevercook

Did you know that 2013 is the International Year of Quinoa?

This was declared by the United Nations General Assembly in recognition of ancestral practices of the Andean people, who have preserved quinoa (pronounced “keen-wah”) as food for present and future generations, through knowledge and practices of living in harmony with nature.

Indeed, the crop value of this ancient grain (technically a seed, not a grain) has tripled with its popularity spreading worldwide as a high protein, gluten-free, source of dietary fibre and minerals. This has done wonders for the South American farmers who grow it, but has disadvantaged the local communities who can no longer afford it.

Luckily, here in Australia, we have some organic growers who have started producing quinoa from north-west Tasmania.

Quinoa is a fantastic source of calcium, magnesium and iron which makes it very useful for vegetarians and vegans and those who are lactose intolerant. In its…

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Choc-mint and banana popsicles… Paddle Pop 2.0!

Look delicious and would be great in summer…pity it’s not warm enough yet!

The Holistic Ingredient

Choc top no plate

Choc-mint & banana popsicles.

What does one really need to say about these, except maybe “make them”. These popsicles are delicious, simple to make (even easier than walking all the way to the corner store) and significantly, nutritious.

For the popsicles:
1 large banana (or 2 small bananas)
1 cup full fat  natural or Greek yoghurt (I use Greek five:am)
½ cup full fat coconut cream (I use the canned Ayam brand)
2 tablespoons raw cacao powder
1 large handful of mint (go for your life with the mint, the recipe can handle a lot).

Blend all ingredients until smooth. Pour into popsicle makers, pop in the sticks and place in the freezer overnight.

For choc top:
100g block of Loving Earth raw mint dark chocolate
2 heaped teaspoons Loving Earth coconut oil/butter

Once the popsicles are frozen you are ready to get dipping! Prepare a tray lined with baking paper…

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Tania’s Bread

For all you gluten free Thermomix queens, here’s another one to try x

clevercook

I spoke recently about going to Tania Hubbards Gluten Free workshop last week.

Tania is an entertaining and knowledgeable person about all things gluten-free and spoke a lot about her food journey to better health after being diagnosed coeliac.

Her much raved about bread recipe was talked about a lot and screaming at me to be made! This is her recipe with a couple of tweaks. I used baking powder instead of straight bicarb soda and added some seeds for interest. Make it and tell me what you think.

120g ground almonds (blanched)
90g tapioca flour
2 tabs chia seeds
40g water
2 teas baking powder
3 eggs
2 tabs apple cider vinegar
1/2 teas salt
1 tablespoon of sesame seeds
 
Soak the chia in the water and set aside for 10 minutes to swell.
Mix all of the ingredients together in the TM for 20 seconds on SP 4. The…

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