Berry Breakfast

So I have eaten eggs every morning for almost 2 years. Today I have changed that.

Ingredients:

A cup each of organic blueberries, blackberries (bought) and strawberries from the garden.

5 California walnuts (get local if you can as long as they have not been treated with pesticide)

A slathering of Meridith Vale organic sheep yoghurt

berries

 

Now. I almost wrote sheeps youghurt. Sheep, like fish, are both singular and plural.

 

Why the change? Craving. Berries are super paleo and chockablock full of antioxidants and other awesome lovelies.

That’s it for now. Eggs for dinner instead.

Bon appetit!

 

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Spicy Pumpkin Soup

This is for anytime you want a really delicious snack. Great on the tastebuds, dead easy to prepare.

EQUIPMENT

Chopping block, sharp knife, garlic grater, 2 large pots, soup ladle, blender. This recipe feeds 3 at one sitting or self for three. Oh, is awesome next morning if popped into the skillet and two eggs poached in it, so I’ll add breakfast to the Categories.

INGREDIENTS

Whatever size deep orange organic pumpkin you want, depending on how many you are feeding.
For this recipe I use half a large.
Well chopped sprig of rosemary spears
Small bunch each coriander and parsley, finely chopped
1 clove garlic finely grated
Desert spoon Ras el Hanout
2 dollops favourite yogurt

METHOD

Skin, core and chop pumpkin
Pop it in a large pot and JUST cover with water, set to boil
Chop the greens
Grate the garlic
Set up the blender, the other pot and the soup scoop in prep
When pumpkin is tender drain half (only half) the water
Pop the greens and garlic into the blender
anytime - ladle
Ladle in a third of the pumpkin and water
Blend till smooth and pour into the spare pot
Put another third pumpkin and water in the blender with the Ras el Hanout, blend and add to that already blended
Add the remainder to the blender and blend till creamy, add to the other.
Anytime - spicy pumpkin soup w Ras el Hanout parsley coriander rosemary
Pop it back on the stove over a VERY low heat for five minutes, until the ingredients have melded.
Serve with lashings of yogurt.

Bon apetit! x

Walnuts, Macas and a Day in the Life…

Okay, so this is not a recipe. It’s information. Because of this eating regime… Did I write about that yet? I didn’t? I did a little. Here’s a typical week when I’m not travelling…. (I’ll get the the walnuts and macas later in this article. You can skip to the end if the interim is annoying).

Mornings I wake usually around 8:30/9. I love my sleep and I love to dream. Those of you up at sparrow’s fart? Onya lovelies but it’s not for me.

MORNING

I shower and head straight to the kitchen because I’m STARVING.

Into a glass of water I drop a drop of Vitamin D and a teaspoon of C for immune and bone health. I used to also use Vital Greens but, to be honest, with a garden full of organic greens I’m just not spending the dosh at this stage.

I do recommend it, though, if you’ve got anything freaky going on with your body that needs an extra boost. I was prescribed it, plus shots of vitamin B, plus psyllium husk and huge doses of Vitamin C, when I had a crazy bout of mercury poisoning a few years back. Thought I was going nuts. Luckily my doc was savvy that I’m a fitness person so he got my blood tested for any one of a dozen heavy metals that can mimic depression and anxiety. What caused it? The only thing we could ascertain was that I was taking a daily dose of ‘top shelf’ Omega 3s from wild caught fish. Ditched that super quick. The above ingredients leached the toxin out of my system over about 12 weeks.

Please get tested if you think you’re nuts. Most medicos will advise that you have a mental disorder and put you on anti-depressants or something equally as horrid. It could be the above.

So, vitamins out of the way I switch on the kettle and pop a plain black tea bag into a mug in preparation. Then I do whatever egg dish takes my fancy. I pour boiling water into the mug and pop it on the table for later (I drink the black tea afterwards, while reading the news on my phone).

Monday, Wednesday and Friday I then get ready for the gym. Meet whoever hangs out with me on that day (anywhere from just me to four people) and we do coffee together and chat. By then it’s about 10:30/11am and we drive to my gym. I’m a member of Anytime Fitness Coburg. Lovely staff.

We do an enthusiastic warm up and stretch session then pump iron on whatever body part the regime requires.

Ly in piccie
(Me in the background filming Nila’s workout for when she goes home to Cairns. Can you believe my shoes? (And, yes, that’s a flanno around my hips)

AFTERNOON

We’re back at the house by about 1 (can be later if I don’t have work that afternoon) and I strip off my wraps and wash the perceived ‘other people who touched that fucking dumbbell before me’ OCDness from my hands and go pick salad stuff from the garden.

garden magic 2014 ly
(Yes, I wear a fucking huge hat in the sun. Cost me heaps to get my years of mega-tan skin damage undone.)

We delegate who will chop, pour or mix and other prep, and who will do the dishes later.

We feast on any one of the recipes on this site or variations thereof. Then we have tea and natter.

I tend to work most afternoons, either tarot or writing or editing. One or two days a week I’ll go to Queen Victoria Market, or source any of many whole food outlets, and shop for a few meals. I don’t want to buy in bulk. Not fresh enough. It’s worth discovering how much time has passed between farm and market.

I’ll usually snack on something really small (a bit of left over salad, usually, sometimes a slice of cheese, sometimes I graze through the garden.

Around 6:30 I’ll stop work and make dinner (see recipes).

Just recently I’ve been researching the properties of certain nuts and yesterday I bought activated organic walnuts and organic macadamia nuts, ground them down in the mortar and pestle around 10pm and ate them before bed.

Worth your research. Many other sites also sing the praises of these and many other nuts for balancing your cholesterol. Also as a snack to tide you over.

nuts

Life is good x

Ari’s Zen Eggs w Mountain Tea

This week witch friend The Amazing Ari is staying over. He is called The Amazing Ari because he can do this:
ari in air and because he can also do this:
ari yogaand he teaches both all around the world.

But he’s also my buddy of decades and I have been his Yoda on occasions and we have discussed his little problem with sugar so he is willing to give living grain and sugar-free a go. Does he look like he needs advice? We all need a little bit of a share every now and then.

So today is his introduction to eggs without toast or any other grain.
He’s bought the eggs from Pope Joan’s Pantry, along with a jar of Roza’s Pesto (no nasties):
breakfast - aris 3 egg omlette w kale, parsley, sage, mountain tea pesto

EQUIPMENT

Skillet, sharp knife, chopping block, bowl and fork to whisk eggs.

INGREDIENTS FOR EGG DISH

3 eggs but only 1 yolk
Parsley, sage, thyme
Some chopped jalapeno chilli
Kale from the garden (or organic if not)
Butter
Fresh raw rocquette
Pesto
Freshly ground black pepper

TEA
Sage, mint, thyme from the garden
breakfast - aris 3 egg omlette w kale, parsley, sage, mountain tea tea

METHOD

Roughly chop the kale, parsley, sage together with the jalapenos.
Butter in the pan over a low heat.
When melted add the greens.
Put the kettle on.
Crack the eggs into the bowl, discard the extra yolks, wash the shells in prep for grinding (for snails n slugs).

breakfast - aris 3 egg omlette w kale, parsley, sage, mountain tea

Whisk eggs.
Place rocquette and a lovely drizzle of pesto on the plate.
Pour eggs over greenery in the skillet.
Cook lightly (never cook eggs till they are absolutely dry)
Scoop onto plate.

breakfast - aris 3 egg omlette w kale, parsley, sage, jalapinos n rocquet on plate2

Bon apetit! x

Blue grenadier with eggs and kale

This is delicate and moorish. The soft, white flesh of the fish, with lemon and egg as a kind of a dressing, will melt in your mouth.

EQUIPMENT

2 small skillets, egg slice, chopping block, sharp knife.

INGREDIENTS

1 or 2 fillets of fresh blue grenadier (local)
2 eggs
handful each of kale, warrigal greens, some rainbow chard
small bunch parsley
dob of butter
half small lemon
jalapenos to taste
freshly ground black pepper

METHOD
A third-fill one skillet with filtered water and a quick squeeze of lemon.
Put over the heat and when simmering add the fish.
Into the other skillet toss the dob of butter over low heat.
Chop all the greens together with chillis and add to melted butter.
When the greens soften crack in the eggs.
By the time the eggs are cooked so is the fish.
Plate up, sprinkle with ground pepper and squeeze lemon over everything.

Bon apetit! x

1 Yolk Omelette w Mushrooms, ham and sage

This is one of those brekkies one has when the whole fat thing becomes a little too much. So this is a back-the-fuck-off-omelette. Enjoy.

EQUIPMENT

Skillet, knife, chopping block, bowl for mixing eggs, egg slice.

INGREDIENTS

3 eggs (discard 2 yolks)
4 organic champignons, quartered
2 rashers of Scottsdale ham
several sage leaves
small handful of parsley
3 or four thyme sprigs
butter
freshly ground black pepper

METHOD
slowly melt the butter in the skillet
add mushrooms and ham (both roughly sliced)
whisk the eggs and add to the mix

 

 

Eggs, Mushrooms and Moroccan Olive paste

I did, didn’t I? Blast you with food recipes. So you don’t hate me and leave I’m slowing down and will only post a couple a week. Also because I tend to repeat many of the meals here.

Be aware that if you’re trying to shed a few layers of body fat you can always back off on the yolks of eggs and just use the whites. Not as tasty but 100% protein and only trace elements of fat.

EQUIPMENT

Skillet, egg slice, small pot, smiles.

INGREDIENTS

dob of butter
olive oil
3 eggs but only 2 yolks
handful of baby spinach
6 sage leaves
1 large flat mushroom chopped rustically
1 clove garlic, grated
half a medium red chilli finely chopped
fresh ground black pepper
equivalent to Wymah organic olive paste, Moroccan style because it contains no nasties

wyman organic olive paste moroccan style

METHOD

Pop the butter in the pot over a low heat
When just melted add mushies, chilli, sage leaves and garlic. Put the lid on.
Slurp of olive oil into the skillet over a low heat, throw in the spinach to soften.
Crack eggs into the bowl and whip a little with a fork, add to spinach.
Check on the mushies. Probably soft enough now to turn off the heat.
When the eggs are juuuuuust cooked turn off the heat and plate it all up.
Add a goodly teaspoon of olive paste to the side.

Bon apetit! x