As a woman who was childless into my thirties while school friends had children MUCH earlier, I often struggled with Mother’s Day. As a single woman I hated the day – selfishly of course – I loved and appreciated my own mother but grieved for what I never thought would be mine. Could be mine.
Today though, those thoughts have changed. Damn it, we have Mothers Day for a reason! Today I have a mountain of work to get through before I travel overseas later in the week. I have meals to prepare, food to buy, washing to do, cleaning to accomplish, paid work to be faithful to, a Thermomix demonstration, packing, appointments to make and keep, millions of hugs to give, complaints to listen to, needs to understand and on top of that all… my two kid free days have VANISHED due to sickness and needing to have children home. Honestly – Mother’s Day is a day to acknowledge the trenches many of us are in. Mother’s Day is to recognise what our own mothers went through. We may grieve, especially if they’re no longer alive, but we acknowledge.
Today I’m a bit angry that I took away from yesterday the acknowledgement of what I do because I was so concerned about others and their journey. One day, one day to go “ok, this is hard/beautiful/passionate/burdensome/intense but it’s my lot now for great and terrible – thank you for seeing that”.
FYI, yesterday was pretty great. I knitted a scarf for my own mother 🙂 My daughter kind of ruined the mood though by saying “Dee Dee (my mom) is super old – I’ll be sad when she dies soon.” Thanks for the reality check Adventure Girl!
Oh my goodness, oh my goodness, oh my goodness!! My excitement is off the charts right now. I can make our own Vegemite!!! It’s Gluten Free, It’s Oh. So. Tasty. It’s Healthy (!!) and it tastes better than the real thing.
For those who aren’t Australian, you might not get my excitement right now. That’s ok. I’m sorry for you. Vegemite is the stuff many of us grow up on here. It’s salty, with the right amount of butter it’s creamy, and it’s addictive. In fact, it’s one of the things Mr Incredible has missed most about not being able to eat wheat – the store bought replacements are very ordinary – one of them smelt so bad I wanted to puke whenever he opened the jar.
Now though, HOOORAY! With 4 ingredients we can make the stuff at home. Stoked.
The ingredients is thanks to this post on Thermomix’s recipe community.
- 70 grams Black Tahini Paste or black sesame seeds
- 50 grams tamari sauce
- 5 grams Nutritional Yeast Flakes, or 1 Tablespoon
- 5 grams apple cider vinegar, or 1 teaspoon (I use Braggs)
- If you are using black sesame seeds, mill them until they become a paste
- Add all ingredients to Thermomix mixing bowl (or a high speed blender) and mix for 20 seconds at speed 3. Scrape down and repeat.
- Store in a glass jar in the fridge.
While on a recent holiday to Tasmania we popped into a shop selling vegan cheeses for Mr Incredible. They were delicious and he could eat them ALL… the price though was extreme. $20 or so for a small round. Crazy right? Especially when you can make it sooo much cheaper with very little effort at home. Thanks to the blog at Minimalist Baker I’ve adapted the recipe to be quick and simple with the aid of a thermal cooking machine, like the Thermomix (which I love!). Hooray!!!
- 2 cups (240 g) raw cashews
- 2 garlic cloves – slightly crushed with a knife
- 1/2 tsp garlic powder, plus more to taste
- 1 lemon peel (no white pith)
- 1 lemons, juiced (1/4 cup)
- 180 grams water
- 2 Tbsp nutritional yeast
- 1/2 tsp sea salt
- 2 Tbsp (around 25grams) olive oil
- 2 Tbsp (8 g) finely minced fresh dill
- Place cashews in a bowl and cover with cool water. Soak for 4 hours on the bench or overnight in the fridge
- Once soaked, drain cashews thoroughly and add to thermie. Add minced garlic, garlic powder, lemon zest, lemon juice, water, nutritional yeast, salt and olive oil.
- Process speed 5 for 30 seconds, scrape down sides
- Then taste and adjust seasonings as needed, adding more lemon zest for tartness, nutritional yeast for cheesiness, garlic for zing, or salt for flavour and balance. Depending how large your lemon was, you may need to combat the extra zest with more yeast flakes.
- Process on speed 9 for 20 seconds until very creamy and smooth
- Drain ingredients through a nut bag/cheese cloth over a bowl and squeeze
- While in bag/cloth form the cheese into a “disc.”
- Place in refrigerator to set for at least 6 hours, preferably 12, or until excess moisture has been wicked away, and it holds its form when released from the nutbag/cheese cloth.
- To serve, unwrap from bag/cheesecloth and gently invert onto a serving platter. Reform with hands or cheesecloth as needed, then coat with chopped herbs and a bit more lemon zest (optional). It is fragile, so handle gently.
- Enjoy chilled with crackers or vegetables. Cheese will hold its form for 1-2 hours out of the refrigerator, but best when chilled. Leftovers keep well covered in the refrigerator up to 5 days.
*If you’re in a hurry, you can quick-soak the cashews by covering with boiling hot water and letting soak for 1.5 hours. Drain and proceed with recipe as instructed. However, for this recipe long soaking (for 12 hours in cool water) is best because the cashews slowly soften rather than being shocked, yielding a softer, creamier cheese.
*Recipe adapted from Maple Spice
* Garlic powder and fresh garlic are both used because they offer different flavors (dried is more intense while fragrant, fresh is more intense/spicy).
As a consumer I try to shop wisely. We don’t have a lot of money in our grocery budget but I also think it’s incredibly important to make ethical decisions and support local businesses. How food is produced matters more to me than how much it costs – and if it’s too expensive I’ll just buy it when it’s heavily discounted and put it in the deep freeze (I’m looking at you organic, grass fed and finished beef and lamb, organic chicken and sustainably caught fish!), purchase less of it or figure out how to make it myself.
When Mr Incredible was diagnosed as being allergic to wheat though, our grocery bill shot through the roof. So many things I’d done to save a penny here and there were negated with one diagnosis. Sure, we could continue to bake our own bread but a wheat free loaf costs both a lot to make and a lot to buy – especially if you care about taste, texture and ingredients. One of the biggest shocks I got was just how disgusting some of the ingredients that make up mainstream GF food are. I have a habit of reading labels and the amount of times I couldn’t bring myself to buy a GF item are without count… Mr Incredible just missed out 😦
One of the items that’s been difficult for us is wraps. We really like burritos and my mince base usually does us for two meals – burritos one night and Mexican potatoes the next. (It’s here that I should also apologise to my North American readers – we do Mexican a lot less traditionally here most of the time and what I serve up as burritos might be unrecognisable to you!) Regardless, it’s one of those meals were we purchase two different types of wraps. Wheat based and freshly made for us – preservative laden for Mr Incredible who asked me to make an exception on the ingredient rule for this dinner. Which is why, when I came across a demonstration by La Tortillieria in our local grocer the other day I purchased three packs of their incredibly delicious, traditionally made wraps. We’ve gone from these ingredients:
- Whole Ground Corn treated with lime (54%), Water, Preservative (282, 202), Food Acid (297), Thickener (412, 466), Enzyme (1100)
If you’re in Australia and looking for a better option, do yourself a favour and check them out. I do realise they’re probably rather easy to make yourself… but when you can buy them this good I have so much less incentive.
*This blog is unpaid and with no incentive other than hoping enough people buy the product so that it will stay on shelves and I can continue to.
We had an impromptu visit to the Hunter Valley last weekend to help out some older friends. He was about to go in for an operation and we found out over a cup of tea that they were about to pick up a load of hay so was unable to help. From previous experience, loading bales can be tough work and I volunteered our services to help with the loading and re-stacking in their shed. Aside from the fact that we SO enjoyed it and got a tractor ride for the kids as thanks and a tour around their farm, it was worth the 5 hour return drive just for the time to chat to Mr Incredible. I don’t know about you but I find since having kids we can tend to connect when driving and chatting in a way we don’t manage to around the house with everything else going around. I wonder if this is where the traditional Sunday Drive sprung from – regardless, it works for us.
On the way home from our journey we stopped in for a snack at one of the healthier road stop options and it was there that I saw their version of a grated salad of raw beetroot, carrot, ginger and apple. While I didn’t purchase it there, I was inspired to make it myself at home. In browsing further recipes, I came along one which had a lime and honey dressing which I’ve adapted below to also include some apple cider vinegar.
What is super about this recipe is that it’s now become my go-to lunch. I make a big batch of this one day and then scoop some out and add some of the shredded chicken that was cooked as part of our bone broth that week, some spinach leaves from our garden, a few pieces of avocado and some roasted almonds. Super yummy and super good – warning though – it’s RED and you’ll see evidence of that a day or two later!
My Grated Salad with honey, lime and apple cider vinegar dressing.
- 1 beetroot
- 4 carrots
- 2 apples (cored)
- a good thumb of ginger
- 1/4 red cabbage
- Juice of one lime (3-4 tbsp)
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 2 tbsp extra virgin olive oil
- In a food processor with the grater attachment, grate all your salad ingredients
- In a separate bowl, jug, mix up your dressing
- Place your salad components in the bowl you’ll use to store it in and toss your dressing through.
- Store it in the fridge and use as desired over the next 4 days.
- this also really works for dinner with some toasted almonds and chicken / seared tuna with a bit of rice if desired.
- having this in the fridge is fantastic because I WANT to come home and eat some if we’re out and about.
- this salad is surprisingly filing!
Mr Incredible and I have been reading Dr Michael Moseley’s “The Clever Guts Diet” and finding some great ways to implement a better diet for our gut health (and reasons to do so). One of the best things about the book is really easy to follow recipes that are easy to do. One of them is the recipe for “Gut Soothing Bone Broth” – I’ve made bone broths before but using the carcass of a chicken and then cooking that overnight. What I LOVE about this recipe is that it basically poaches a whole chicken, which you then strip of its meat for when you want chicken throughout the week – salads, omelettes, sandwiches, a quick dinner etc. It’s perfect for our lifestyle and is a way we can waste less but use more.
We utilise organic chickens for this – but a note for those looking to save a penny or two, check when your supermarket’s organic chickens are going to expire and pop in the day before this happens – this is how we get our ethically sourced, organic meat at 30-70% off. I base my shopping around the discount routines of the grocers I go to and utilise my deep freezer to its full!
Gut-soothing Bone Broth from Dr Michael Mosley’s The Clever Guts Diet
- 1 medium organic chicken
- 1 chopped onion
- 2 garlic cloves – crushed
- 3 chopped carrots
- 2 chopped celery sticks
- 3 sliced zucchinis (or one big one!)
- 2 garlic cloves
- 2 tbsp of live (raw) apple cider vinegar
- 2 tbsp coconut oil
- 2-3 slices of root ginger
- 1 tsp of ground turmeric (or sliced fresh)
- sea salt and black peppercorns
- Place all the ingredients in a large saucepan with just enough water to cover them. Bring the pan to the boil, then lower the heat, put the lid on and let it simmer, ideally for 6-8 hours but for at least 2-3 hours, topping up the liquid with water as required
- Take the chicken out and place it on a platter to cool. Remove all the meat from the carcass and place it in the fridge for use throughout the week.
- This broth will keep in the fridge for 3-4 days or can be frozen for up to 1 month. Aside from using in recipes, it can be sipped as a warm drink and works well with a squeeze of lemon and a little salt.
Mr Incredible just got the following text message:
Cooked these. They’re awesome and may not be any left when you get home…. shall I save you one??
Made with banana as a binder and whatever you have in the cupboard, these muesli bars are incredibly versatile and super duper delicious. In fact, with the fruity undercurrent and chewy texture they remind me a little of the roll-ups I had as a kid. They’re also super easy to make – no electronic equipment required except for the oven. I’ve passed this recipe on to friends who “don’t bake” as they’re really that simple and satisfying.
Thanks to a friend for sharing this incredible idea – we make these almost daily at the moment and each batch is always gobbled up faster than I can believe. I’ve adapted the recipe from Eat Your Greens.
Pick and mix Banana Muesli Bars
- 1 cup of oats
- 1 tsp cinnamon
- 1/2 tsp salt
- optional 1 tsp vanilla / honey / maple syrup
- * 1/2 cup sunflower seeds
- * 1/2 cup chia seeds
- * 1/3 cup sultanas
- * 1/4 cup dried blueberries
- * 1/2 cup pepitas
- 3 mashed bananas (to the puree stage)
* These ingredients are interchangeable with what you have in your cupboard – if your school allows nuts you can also add chopped almonds, cashews, walnuts etc.. You also don’t need exact measurements – again, just use what you have and ensure that there’s enough banana to cover the ingredients. To be honest, now I’ve made them so many times I’m not even measuring the ingredients out!
- Preheat oven to 160°C (fan-forced oven 180 for non fan-forced).
- Grease the bottom and sides of a 9-by-9-inch square pan (I use a silicone pan so this isn’t needed)
- In a large bowl, combine the dry ingredients
- In a separate bowl, mash the bananas with a fork until they resemble a puree and add the vanilla / honey / maple syrup to this if you want to use it (I find it’s sweet enough without)
- Pour the bananas over the oat mixture and stir until all the dry ingredients are evenly moist.
- Press mixture evenly and firmly into the bottom of the pan.
- Bake for 30-35 minutes, until firm and lightly browned on the edges.
- Cut up and place on a cooling rack (they hold quite a lot of moisture so a cooling rack is better than cooling in the pan or on a plate).
- You can store them in an airtight container for a couple days, but I recommend wrapping them individually and freezing them in a freezer-safe container for up to 3 months if you don’t think you’ll eat them that quickly.
- Mine were quite thin, If you wanted them thicker like a commercial muesli bar, you might need to add more ingredients and another banana to cover the mix. Try it as it is the first time though – then get your confidence up and experiment.
- The chia seeds also help to bind the mixture – if you leave these out it might not work as well.
- These are super easy to make with kids!
- The more I make these the more I take short cuts and still have success. I now mash the bananas in a bowl first, then just top all the dry ingredients on top and mix it together – less washing and works just as well.