The weather is certainly cooling down here in the Adelaide Hills but that's not going to stop me making these delicious Kimchi Cold Rolls at tomorrow's Adelaide Hills Farmer's Market.
These delicious and quick cold rolls are easy to make and kids love getting into them.
I was lucky enough to be invited to the Adelaide Farmers Market to do a demo on how to make some easy, nutrient packed bliss balls. The Farmers Market is centrally located at the Wayville showground and I can not believe the amount of amazing produce that is available there as well as the awesome vibe from all the people attending.
The bliss ball recipe decided to make was an easy choice as all the ingredients were readily available... there were even locally grown apples that had been dried, ready for these delicious treats!
These bliss balls are quick and easy and with a hint of cinnamon one would think they taste like a warm apple pie.
These bliss balls are fantastic as the weather starts to cool and the season's change. You can buy, slice and dehydrate your own apple.
Activating nuts is a process whereby you soak the nuts in water over night, drain and then dehydrate for up to 20 hours on 45-50 degrees celcius. The reason we do this is available here
It's hard to believe its almost Christmas. This year seemed to fly by and what a year it's been!
This is the first year I've been doing Christmas workshops and I love the energy that Christmas brings. I've had the pleasure to meet some wonderful people and best of all I get to share these delicious treats with you. This one we made at the Adelaide Hills Farmers Market on Saturday 8th December (tomorrow ;)).
This has to be my new favourite raw treat... Almost white Christmas 🎄 nutrient dense and flavour packed!
Get in my Clever Belly 😉😉 I hope you enjoy them as much as I do!
1 cup desiccated coconut
1 cup raw cashews
1/2 teaspoon concentrated natural vanilla extract
2 tablespoons maple syrup
1/4 cup cranberries
1/4 cup pistachios or pepita's.
I’m not going to sugar coat this!
It’s the time of year where sweet treats are everywhere and if we’re not careful we can overload on them. This causes the “baddies” in our gut to go into a frenzy, for our blood sugar levels to spike and our mood to go from good to bad rapidly.
How important is eating well during this time? Just as important as ever!!
Whilst it can be challenging to avoid these foods it’s important to continue to feed the “goodies” in our gut and remember that things like this should be an “occasional” thing.
Personally I’d rather avoid them all together as this is not food. The more of this kind of thing we eat the more we crave it! How do you stop the cravings? Be prepared for them by having nutrient dense food, like nuts, close by. OR have a go at making these delicious Christmas Pudding Bliss Balls.
Increasing the probiotic rich food you eat will help those goodies tackle the baddies.
And always remember to practice kindness to oneself. If you eat something that’s not so great then be mindful of the self talk and find a way to create a positive mindset.
Love ya guts 😘
Christmas Pudding Bliss Balls
1 cup raisins
1/2 cup pepita's
1/2 cup sunflower seeds
2 teaspoons mixed spice
1/2 teaspoon concentrated natural vanilla extract
Juice of 1/2 an orange
2 strips of orange zest (optional for garnish)
1 cup unsalted raw cashews
Water to cover
1/2 cup water
1 tablespoon pure maple syrup or honey
1/2 teaspoon vanilla
Dash sea salt
The past 3 mornings here in the Adelaide Hills have been chilly. Car windscreens and hoses have been frozen solid and it seems like the perfect time to make some warming Kimchi Soup.
In Korean cuisine, kimchi is not only a condiment or pickle; it is also used as an ingredient in many cooked dishes. Kimchi soup, called Jjigae, is a satisfying example. The fermented kimchi quickly provide deep flavour to the broth, so it makes for a quick and easy winter meal. Aged kimchi, which is more intensely sour, is the preferred type to use. The soup is smooth with a hot and sour kick.
This recipe is the one I demonstrated at the Adelaide Hills Farmers Market on Saturday 30th of June 2018.
I hope you all take the time to make this and enjoy at home.
6 cloves of garlic
5cm piece of ginger
300g Asian greens
4 spring onions
4 tsp tamari
1 Tblsp of oil (can you sesame if you wish)
1 medium onion, chopped
2 cups kimchi, aged if possible, squeezed dry and chopped
1 tablespoon Korean red pepper flakes (gochugaru)
1 cup kimchi juice
8 cups of Broth (above)- you can use chicken or beef broth if you prefer.
2 spring onion finely sliced
½ teaspoon ginger, finely grated
1 large garlic glove crushed
¼ teaspoon sesame oil
1 tablespoon tamari
½ a cabbage, outer leaves removed, washed and cut into 5mm strips.
Freshly ground black pepper
1 packet of square wonton wrappers
Spring onions and seasonal Asian vegetables
What to do:
As many of you know, part of Clever Belly's mission is to empower children to learn how to make their own food. One of my proudest moments as a mother was the day my son made an omelette, from scratch, on his own. I knew from that day forward that he had the skills to feed himself... I won't talk about the washing up part, it's a work in progress :)
This week I have the pleasure of working with the Mount Barker Library in their school holiday program where children have the opportunity to cook a delicious pumpkin and chickpea curry, make naan bread and whip up a cucumber raita. This will all get served on a bed of rice and be gobbled down quicker than it takes to make.
The children will make everything from scratch...grinding the spices, kneading the dough and rolling the Naan bread as well as grate the cucumber for the Raita. This will be a great opportunity for some fun to be had and some mess to be made.
The curry recipe I've made many times at the school I work at and every time it's a hit.
I hope you enjoy making it at home as much as the kids do at school.
Chickpea, Pumpkin and Potato Curry
This will serve 4-6 people
1 medium brown onion- coarsely chopped.
1 cloves of garlic- finely chopped
2cm piece of ginger- finely chopped
1 Tablespoons Vegetable oil
3/4 teaspoon tumeric (ground)
½ teaspoon cumin seed
1 1/2 teaspoon coriander seed
250g chickpeas (pre cooked)
250g pumpkin, peeled, seeded and diced
250g potato, peeled and diced
1 teaspoon of salt
300g of tomato- cut into dice (or 1 tin of tomatoes)
1/2 cup coconut cream
6 bokchoy leaves- washed and cut into strips.
Coriander leaves to garnish
Simple Naan Bread
This makes 4-6 naan bread.
1 teaspoon of dried yeast
1 teaspoon runny honey
45 g butter- melted
250 g strong white bread flour , plus extra for dusting
3 heaped tablespoons natural yoghurt
Makes 1.5 cups.
1 Lebanese cucumber, halved lengthways
1 cup Greek Style Yoghurt
2/3 cup fresh mint leaves, finely chopped
Remove and discard seeds from cucumber. Finely chop half the cucumber. Grate remaining half.
Combine yoghurt, mint, chopped and grated cucumber in a bowl. Season with salt and pepper. Spoon into a serving bowl.