Cherry Bomb Goat's Yoghurt Ice Creams

Every year it always feels like Summer and Christmas and all things happiness when cherries start to appear in the shops. The little, pretty red balls are such a refreshing dash of flavour and colour.

And nothing makes it feel quite like Summertime than beautiful ice cream.

This year my first new ice cream recipe for the Summery, Christmas season involved not just cherries but an ingredient that flavour wise matched them perfectly, a beautiful, creamy yoghurt I had not tried before CapriLac Goat Yoghurt.

This yoghurt is lovely and creamy and the natural flavour has just the right amount of tartness to make it a fantastic ingredient to work with. Goat yoghurt is said to be much better tolerated by a lot of people in regards to digestion as a healthy alternative that is easy to digest and can reduce tummy bloating (and all girls want that in the Summertime!).
It has the beneficial live and active cultures and the CapriLac brand is preservative free and naturally A2 and gluten free.
Found in Coles and Woolworths makes it readily available for families and it turned out to be popular with my kids too!

Cherry Bomb Goat Yoghurt Ice-creams

Ingredients
1 x 500 gm tub CapriLac Goat Yoghurt

1 & 1/2 cups cherries pitted. (Can use frozen too)

1/4 frozen cherries.

2 tablespoons raw honey
2 teaspoons organic vanilla paste
paddle pop sticks (food quality)

Method

• Divide the yoghurt in half.
• Prepare mold suitable for ice creams, (even plastic cups are fine)
• In a blender combine one half the yoghurt with the honey and vanilla. Blend well, set aside.
• Blend the other half the yoghurt with the cherries.
• In  the molds pour a layer of the dark yoghurt mixture and drop some frozen cherry pieces in.
• Top with the opposing coloured layer and keep going until the container is full.
• Use the pop stick to very gently swirl the two colours lightly together - only just!
• Freeze covered with cling wrap or a cover like 4Myearth until frozen.
• About 10 minutes in or when just starting to freeze add the pop sticks in, (they should stand up ok in the mixture by themselves).
• Run under warm water on the outside to loosen, remove and enjoy!

Notes

• To get a more jazzy and defined look freeze the separate colours one at a time and store the mixtures in the fridge. This will take some time but does look fantastic.
• You can add sweetener to taste for either layer as desired like raw honey, stevia, maple syrup, rice malt syrup.
• Try and add frozen cherry pieces in as well as they give a lovely texture contrast.

Toddler Tips

• Adjust to your child's preferred sweetness tastes. I find with little kids that the less sweeteners you use when young the less they need, give them a chance to taste sweet and tart foods with little added sweetener and then adjust from there as needed.

One of Bek's professional recipe creations. (c)2015RebeccaMugridge
Note: This was a sponsored post with Caprilac Yoghurt

Strawberry Spring Trifle with Nutworks Sprinkles

Strawberry Spring Trifle


Clear blue skies, cool ocean water and gardens coming alive everywhere. Spring in Qld is one of my favourite times of year.
It also happens to be when beautiful local strawberries are in abundance, one of my absolute favourite of fruits.

As an local and healthy food blogger and as an ambassador for the new Nutworks Gourmet Sprinkles range found in Woolworths I couldn't wait to create a recipe that tasted and looked like Spring.
This trifle is just bursting with strawberry flavour and creamy Maleny Dairies real cream. The Nutworks Sprinkles add such an amazing crunch and hit of flavour tie-ing it all together so well.

Ingredients

• You will need a trifle jar.
• 2 x container's of Maleny Dairies real cream. (Or equivalent if you cannot get this cream where
• you are - its just my favourite! You can also use coconut cream for a paleo/vegan version)
• 1 x 250 gm punnet strawberries, washed, stems removed, cut in halves and frozen.
• 1 x 250 gm punnet strawberries, washed stems removed and kept fresh.
• 1 x packet Nutworks Gourmet Sprinkles - Raspberry Crumble Boost.
• 2 teaspoons organic vanilla paste/drops
• 1 teaspoon coconut sugar (opitonal)
• Shredded coconut
• Edible flowers and extra strawberries (whole) to serve

Method

• Blitz together half and half cream and frozen strawberries. I used one container Maleny Dairies Cream and the equivalent in Strawberries. It should be lovely and thick and tangy and a nice pink colour. Set aside in the fridge.
• Whip the second container if cream with the vanilla and optional coconut sugar.
• In your trifle bowl spread a layer of the whipped cream, top with sliced strawberries, then a layer of sprinkles, then a layer of the strawberry cream, then a layer of coconut then strawberries and then back to the cream and continue until the bowl is almost full.
• On the very top spoon a layer of whipped cream and form a peak in the centre.
• Cover with sliced strawberries and coconut and then generously cover in the sprinkles and top with 2 - 3 fresh whole strawberries.
• Chill for at least 30 minutes and serve!

Recipe & Photography by Rebecca Mugridge

This is a sponsoerd blog post as an ambassador for Nutworks and their new gourmet Sprinkles Range.
Find out all about this exciting new range of healthy flavourings HERE

Superfood Fruit & Nut Chocolate Bars

Chocolate love with good for you,
 Superfood Chocolate Fruit & Nut bars.
Once you start making your own raw chocolate there is just so many combinations you can make. One of my favourite is a healthier twist on the classic fruit and nut bars.
Simple. Healthy. Delicious.

Ingredients
1 cup coconut oil, runny room temperature

1 cup organic rice malt syrup  (I often use less as we don't like it too sweet)

6 tablespoons cacao powder

2 heaped tablespoons Nutra Organics Super Greens Plus Reds (oh yeah all that goodness! Optional)

2 teaspoons vanilla bean paste
*1/2 teaspoon pink himalayn salt 

*1/2 cup peanut or macadamia butter

*1/2 cup sunflower seeds
*1/2 organic raisins
*1/2 cup walnuts
*1/4 sultannas
*1/4 cup macadamias
*1/4 cup goji berries

Now my biggest TIP is you want your coconut oil but for the best consistency when mixing for a smooth chocolate I put mine in a bowl and place in the fridge for about 10 minutes or so until it is just crystallizing around the edges, when it reaches this point it will blend with the other ingredients beautifully with a wooden spoon, no fancy equipment needed.

Mix the coconut oil and rice malt together well.
Then add cacao and greens powder, salt, then the nut paste.
Mix together very well.
Stir in all the nuts, seeds and dried fruit, stir through.
Line a baking tray or dish with baking powder.
Pour the chocolate mixture into the tray, smooth down.
Place in the fridge until set, (usually at least 3 hours depending on the thickness you make it), remove, slice up into chocolate bar shapes on a chopping board, place in a sealed container and store in the fridge ready to eat!
I do recommend putting on a high shelf otherwise your kids will slowly but surely shorten your supply when you are not looking! Haha ;P
If you are REALLY desperate for a choccy fix, (like need right now) and I "may" have done this, you can set it super fast in the freezer hehehe!

Bek Xx

Chocolate Strawberry Smoothies

How exciting is it when something really healthy for you tastes like pure indulgence?

Really good right?
With an abundance of such stunning fresh strawberries on the Sunshine Coast this time of year and always having a love of chocolate, this smoothie to me is just soooo good it is almost addictive!

Chocolate Strawberry Smoothies
Ingredients
(per smoothie - if using a large blender to make multiple adjust quantity to suit.)
1 cup of washed, fresh and really ripe strawberries.
1/2 cup spinach
1/4 cup kale
1/4 cup chopped celery
1 heaped tablespoon cacao
1 teaspoon raw honey (optional)
1 cup almond milk (or favourite alternative)
1 frozen banana for creaminess (optional you can leave out.)

1 teaspoon super greens powder (optional)

Extra cacao to sprinkle on top.

Extra strawberries for serving.
Ice if desired.

Method.

Blitz all the ingredients in a high powered blender or nutrabullet.
Serve in a tall glass.
Sprinkle with cacao powder and sliced strawberries on the glass.
Enjoy!!

Notes
You can of course add a good quality protein powder and even some oats if you ant a really dense smoothie for say after the gym.
Strawberries are an excellent source of Vitamin C and manganese and are said to have many health benefits including anti inflammatory and anti cancer properties, and people that eat them, fairly often are said to have decreased cardiovascular disease risk

Kid Tips
Kids love this one, the sweetness and colour from the ripe seasonal strawberries makes it such a hit!

Gluten free zucchini, herb & pepita smokey herb muffins with cream cheese frosting & Nutworks smokey sprinkles

It has been a long running inside joke in my family that I should open a muffin shop. I seem to be always making muffins and crafting new ones. There is something so wonderfully comforting and exciting about a muffin all at the same time, and the flavour possibilities are pretty much only as endless as your imagination!

What is not to love??

When Nutworks told me about their exciting new Gourmet Sprinkles range I was excited to try it, even more so when I started tasting the flavour combinations they had come up with. I have long been a fan of their products and natural ingredients.
In fact when you read the back of these sprinkles, their is not an additive or preservative in sight.

Nothing quite dresses a muffin up more than a whipped topping and a pop of crunch and flavour on top. Well these handy packets take all the guess work and prep work out as they are ready to snip and go.

As a busy mum, I really like that!!

When I tasted their Texas smoked my mind flew to paprika and smokey flavours and cream cheese so I crafted these muffins around my daydreaming taste buds. I hope you like them as much as I enjoyed making them!

Bek xoxo

Zucchin, herb and pepita muffins with whipped lemon cream cheese frosting and Nutworks Smokey Sprinkles

Ingredients

2 free range eggs
1 large or 2 small zucchini
1 cup grated cheese
1/4 cup baby spinach leaves
2 cups self raising gluten free flour (could also use buckwheat with baking powder added)
1/8 cup olive oil
1/4 cup sundried tomatoes slivers
1/4 cup smoked ham/bacon/vegetarian ham or leave out. Cooked and sliced thinly.
1/4 cup pepita seeds
1 cup water (or as needed)

 1 packet cream cheese
1/4 cup chives chopped
1/4 cup parsley chopped

1/2 large lemon juice
1/2 teaspoon smokey paprika

Nutworks Texas Smoked Sprinkles. (Find me at woolworths.)

Method
Pre heat oven to 180'c.
Line a muffin tray with cases or grease.
Whisk eggs and oil together in a large bowl.
Sprinkle in some salt and add into this mixture the cheese, ham, zucchini, pepita, paprika, sun-dried tomato  and spinach and some of the water.
Gently fold the flour through the wet mixture, add a little extra water from the cup of water as needed. Mixture should be reasonably runny, easy to stir texture.
Fill cases approx 3/4 full.
Bake for around 20 minutes or until golden on top.
Remove from heat and allow to cool on a wire rack.
Whip the cream cheese with an electric beater/mixer with the lemon juice and nice and smooth and a little fluffy. Adjust amount of lemon to taste. You can use just a hint and replace with water.
Use a spatula to top each muffin with the cream cheese and top with the Nutworks smokey sprinkles.
Enjoy!!

Note:

These are fantastic to take to a BBQ, picnic, dinner party

Zucchini & Chia Seed Moist Choocolate Cake

You always need chocolate right??

Zucchini and Chia seed, Moist  Chocolate cake 

A chocolate cake with some added goodness.
After 3 years being a tagged on recipe on another post I have finally out this chocyliscious baby on a post all of her own! x

A beautiful, moist chocolate cake (with added goodness).
Most of us love a chocolate cake and if you are going to have a chocolate cake why not have one with some goodness inside!

Ingredients

• 125g butter
• 1 cup coconut sugar (or swap for stevia)
• 1 tsp good vanilla
• 200g dark chocolate, chopped
• 3 tbsp chia seeds
• 2 cups zucchini finely grated
• 4 free range eggs
• 1 cup almond meal
• 3 cups gluten free self raising flour, OR 2 cups organic self raising flour OR wholemeal spelt with 2 teaspoons baking powder.
• 1-2 cups whipped cream or whipped coconut cream for dairy free
• jam (I use homemade or sugar free with stevia/fruit juice sweetener )
• walnuts
• fresh strawberries to serve

Method

• Pre heat oven to 180`c
• Grease and line with baking paper 2 x 20 cm cake tins
• Gently melt chocolate and butter
• Combine chocolate butter mixture in a bowl with the sugar
• Add in vanilla essence, eggs
• Mix in almond meal and flour, mix together well
• Fold in zucchini and chia seeds
• Pour mixture into lined tins
• Bake for approximately 30 minutes or until springs back when touched
• Turn both cakes onto a wire rack to cool
• Once cold place one cake onto a dish, spread with a generous layer of rosella conserve and then a layer of whipped cream and some sliced fresh strawberries
• Assemble second cake on top (arrange it flat bottom on top for a neater topped cake), top with whipped cream and decorate with walnuts and fresh strawberries
• Enjoy!

Notes

• Use milk chocolate for a milder version
• Leave the cream out and instead make and use a dark chocolate icing in its place
• Squash can be used in place of zucchini if you find you have lots of them growing in your garden!
• Swap walnuts for more fresh fruit or even choc chips!
• Use wholemeal spelt flour – this does make the cake heavier so I recommend adding in some vanilla yogurt if you use any type of wholemeal flour

Rebecca xx

Fruit & Yoghurt Biscuit Trifle in a Jar. Healthy, Happy Lunch Boxes.

This recipes was my favourite of the three I demonstrated with the help of amazing little chef volunteers at the Sunshine Coast Agricultural Show this year.

All the fruit & Yoghurt Biscuit Trifles at the show where made with stunning local produce from Jeffers Market if your on the Sunshine Coast or visit this way ever - you NEED to go and check out Jeffers!

I love this recipe so much and I wanted to demonstrate just how easy and simple it can be to make something AMAZING and healthy for the lunch box that kids really will demolish and better yet can even make themselves for their own lunchbox the night before! Oh yeah! Less work for us mums!!

And one of the greatest things about this recipe is you can use whatever fruit is in season right now, whatever fruit is on special or locally grown and beautiful and whatever fruit your kids like and each child can make theirs with their favourites!

What you need

• A nice clean jar with a good sealing lid.
• Yoghurt of choice. I like Maleny dairies, Jalna, Qld Yoghurt and Five AM. (Not paid to say that). For all the ones made at the show and the one pictured here I used Maleny Dairies yoghurt.
• Assorted fresh fruit, think things like blueberries, strawberries, rock melon, kiwi fruit, watermelon, passionfruit, pineapple, paw paw grapes and whatever is in season and tastes great in your area.
• A nice healthy biscuit. Homemade is best or look for one that is gluten free and refined sugar free.
• Spoon to pack with it!

Method

• Prepare all the fruit you will be using.
• Make sure jar is squeaky clean.
• Get the kids to assemble a generous layer of yoghurt.
• Top with lashing of beautiful fresh fruit.
• Place biscuit in a paper bag and smash until it resembles crumbles.
• Sprinkle biscuit crumbs on top.
• Seal and pack with an ice pack for an exciting morning tea!

Simple. Delicious, Budget Friendly, Healthy.

And irresistible!

Notes

• For dairy free use coconut yoghurt or soy yoghurt.
• You can either create just like this OR do it in layers like a real trifle, starting with a biscuit base, then yoghurt, then fruit, then biscuit, then yoghurt then fruit etc.
  
  Check out my NEW FB page Healthy, Happy Lunch Boxes for HEAPS of lunch box inspiration and ideas.
  
  Bek xoxo

Gluten Free Vegetarian Pasta Bake

There is just something about the old classic, the pasta bake...
It instantly reminds me of my mother and dark, rainy nights snuggled in front of a cosy fire when we lived in the country. Happily eating her pasta bakes covered in crochet blankets!
Warm memories.
I love the way food is such an experience that certain foods are linked for us with events and times of our lives. Food really does tell a story and for me the pasta bake was one of my first comfort foods.

Now I make it for my kids too, but with a healthy twist, now we are also not gluten intolerant but I like to do a large amount of our meals and snacks gluten free as I believe it is more kinder on the bowels!!

This dish can be whipped up in not very long at all, it freezes really well and makes fantastic leftovers and school lunches too or a bring a plate dish for the next BBQ!

If you like pasta bake or macaroni cheese you will love this healthy version.

Gluten Free Vegetarian Pasta Bake

Ingredients

• 1 box of gluten free pasta, cooked according to packet directions.
  (I also find it helps to add a little dash of oil in the boiling water with gluten free pasta to stop it all sticking together.
• 2 tablespoons gluten free flour
• 500ml almond, soy or dairy milk ( I used almond.)
• half a teaspoon nutmeg ground
• 2 teaspoons paprika (look for a really good quality one - it makes a lot of difference!)
• !/2 cup broccoli, very finely chopped.
• 2 carrots peeled and finely grated.
• 4 stalks celery, finely chopped.
• 3 large tomatoes. 2 chopped one sliced.
• 1 zucchini, peeled and grated.
• 1 cup grated cheese.
• Freshly chopped parsley to taste ( I used about a good handful ).
• Fresh and thinly chopped chives to taste. (I used about 9 stalks).
• 2 teaspoons wholegrain mustard (or to taste)
• 1 free range egg.
• 1/4 cup of sundried tomatoes (optional)
• pepper
• himalayan salt - to taste
• 2 cloves garlic finely chopped.

• Cook gluten free pasta according to directions, rinse very lightly and then drained and set aside.
• Very, (extra very for fussy eating kids) chop the broccoli
• Grate the carrot and zucchini.
• Place the vegetables into a mixing bowl or even straight into the baking dish.

• Place the butter into a saucepan and melt slowly over a low heat.
• Once melted add in the flour, stir constantly for 1 minute.
• Add small amounts of the milk stirring the whole time until they are combined with the flour mix, keep doing this until all the milk has been used and it is a nice consistency. Use a whisk of needed to make sure it is nice and smooth.

• Season with the nutmeg, paprika and a pinch of himalayan salt and add in the mustard. Taste. 
• Add in the cheese and stir through until melted in. Taste again add more mustard or salt and pepper if needed.
• Let the sauce cool a bit and then whisk in the egg.
• Mix everything together except the sliced tomatoes and a small amount of the chopped mixed herbs.
• Pour into a deep baking dish top with the sliced tomato and some of the fresh herbs.

• Bake at 180' fan forced for 20 minutes or until nice and golden on top.
• Serve on its own as a simple dinner or with a nice fresh salad with a zesty dressing and optional garlic bread for a great tasty meal.

Notes

• This dish is great for leftovers and school lunchboxes.
• Make and freeze ahead for those tired nights.
• Add some chili for more punch.
• Add mushrooms at the last step before cooking.
• For VEGANS, leave out the egg, make the white sauce with olive oil in place of butter and leave out the cheese, add another half cup of milk when making the sauce and instead add savoury yeast flakes for a lovely cheesey flavour.

Toddler/Kids Tips

• Kids love the cheesey flavour. You can make it even stronger my adding a strong flavoured cheese that is suitable or more grated cheese.
• Freeze lunch sized amounts in container for easy lunchboxes and pack on the day with a fresh salad or chopped raw crunchy vegetables.

Live Well. Eat Beautiful. Stay Calm. Be Active.

Bek xx

Dinosaur Biscuits. Gluten Free, Refined Sugar Free, Nut Free, Egg Free.

Dinosaur Biscuits

Gluten free, Refined Sugar Free, Egg Free


My little miss 4 is a funny little thing. While she belts out Frozen songs as much at the next girl and does ballet and loves barbie dolls she also absolutely LOVES dinosaurs, dragons, bugs, crocodiles, sharks and trucks and motorbikes.
Myself and my miss 9 often just look at each other mystified as we are both very much girly girls.
Violet's bedroom greets you with dinosaurs and dragons. her favourite colour is green and when she grows up, she wants to be a DRAGON.
Yep.

For her fourth birthday of course it was a Dinosaur Party - you can see the food and party ideas for that one HERE 

These biscuits both my 4 and 9 year olds can make and they both love! Though my 9 year old often makes hers with a love heart instead.

Ingredients

100 grams butter

½ cup coconut sugar or Natvia stevia

1 & ¼ cups gluten free plain flour or spelt flour plain – note spelt is not gluten free only low gluten)

1 teaspoon vanilla paste or essence

¼ teaspoon baking powder (gluten free)

3 tablespoons almond, coconut, soy or dairy milk

¼ cup jam with no sugar added. You will find many of these at supermarkets and health food stores or better yet, make your own yummy jam!

2 tablespoons water

1 potato (or very clean dinosaur)

Method

Pre heat oven to 180’c or 160 if it is fan forced.

Line a baking tray with baking paper, I use non bleached If You Care brand.

Heat jam in a saucepan with the water, stir and set aside.

Cut a large potato in half. Then take one half and score/cut a dinosaur shaped foot print into one side so that it sticks out.

Beat butter, sugar and vanilla until it looks fluffy and well together.

Gently fold in the flour and baking powder with a wooden spoon.

Once mixed well roll into small balls and place on the baking tray.

Flatten down slightly.

Use the potato (or dinosaur) to put a footprint indent into each biscuit.

Fill indents about ½ to ¾ with the jam.

Bake for around 12 minutes or until nice and golden looking and firm.

Remove from oven and cool on a wire rack.

Notes

You can of course swap the dinosaur foot print for a love heart, star, circle etc have fun with it! 

Turmeric, Garlic & Ginger Yoghurt Prawn Spaghetti. Gluten Free

Smashing ingredients in a mortar and pestle, releasing their intense smells and flavour is one of my favourite kitchen experiences. My beautiful Thai friend Peta brought this into my life when my oldest was just a tiny little thing. It is so different to just chopping or mincing them up.
It is like passion added to the flavours; with this very earthy and intimate hands on experience with your food and its ingredients.

Unlocking the flavours in an earthy, beautiful way

If you don't yet have a mortar and pestle I highly recommend you get one, or at least put it on your Christmas wish list! You can pick them anywhere from $12 through to $200 + and tiny to large so there is one for every budget and kitchen out there!

In this recipe it brings excitement to the kitchen right away as everyone comes wondering what the great smell is! Plus using fresh organic turmeric has so many amazing health benefits as the curcumin in it is one of the most powerful natural anti-inflammatories out there.
Of huge benefit to anyone with inflammation of any kind like arthritis, uveitis, ulcerative colitis, multiple sclerosis, Ankylosing Spondylitis and general back and joint pain in the body it is also said to help prevent Alzheimer's as scientists believe it breaks down plaque in the brain and areas where they eat a lot of turmeric like India have the lowest rates of Alzheimer's in the world.
And the best bit is, you don't have to eat crazy amounts of it, they say even one meal a weel with fresh turmeric in it is beneficial!

Now if you are one of my Sunshine Coast readers I can tell you if you don't grow your own you can buy fresh turmeric from Erbackers, Jeffers Market and often at weekend markets.
Also look out for it where you live at Asian or Indian deli's and grocer stores, wholefood markets, health food shops, fresh fruit and vegetable shops, sometimes even the big supermarkets will have it.

The powerful benefits of the turmeric combined with the garlic and ginger too makes this is a fantastic dish which is why I was excited to team these ingredients with the new Barilla gluten free pasta range when they sent me out a gorgeous parcel to try. as gluten can be inflammatory for many people this gluten free spaghetti (that truly was not gluggy like some out there can be) is a perfect partnering and the result is just lovely.

This recipe is simple, fragrant and delicious.

It is also easy to make vegetarian, one of my kids ate it that way. I simply made a smaller batch in a separate pan with extra veggies and it was thoroughly enjoyed by all.

 

Turmeric, Garlic & Ginger Yoghurt Prawn Spaghetti

 

Ingredients

• 1/2 kilo green prawns
  (I was given a big batch of super fresh, local ones from my neighbour as he is a fisherman- I know right?! Cool neighbour!) Try to find Australian ones if you can and don't be afraid to ask about them and where they are from and if the place supports ethical fishing practises.
• Fresh Turmeric. I used a piece about 2 cm long and 1/2 a cm wide. Wash, peel.
• Fresh Ginger. If applicable look for local! Washed, peeled.
• 6-7 cloves of Australian garlic. (Or at least a non bleached kind)
• 1 red onion, sliced
• 2 carrots, peeled and sliced longways.
• 2 zucchini's peeled and sliced longways.
• 1 large red capsicum. sliced in long strips.
• 1/2 lemon
• 1 teaspoon cardamom (or use freshly ground)
• 1/2 a kilo of natural yoghurt. I like to use Jalna or Maleny Dairies brands
• 1 & 1/2 cups fresh baby spinach leaves
• 1/2 bunch fresh coriander
• Pink Himalayan salt to taste (optional) 
• olive oil

 

Method

• Prepare your prawns. I also devein mine and left about 1/3 with their tails on for decorative effect.
• In a mortar and pestle smash your turmeric, ginger and garlic until it is pulp like. Take the time to slow down and enjoy this process. Make it a moment in the kitchen. Be present. Enjoy the smell sensations and you hands on with your gorgeous ingredients. If you drink, this is a lovely time to sip a nice glass of wine.
• Cook the Barilla gluten free spaghetti according to packet instructions. I served mine el dente.
•  
• In a deep pan gently fry the onion in some olive oil on a medium low heat until wilted.
• Add in the turmeric smash, stirring well for a minute or so.
• Toss in the carrots, zucchini and capsicum, stir through for another 2 - 3 minutes.
• Add prawns, yoghurt and cardamom and cook for around 4 minutes or until prawns are cooked.
• Squeeze over lemon right at the end and season with a little salt if desired.
• 
• Arrange spaghetti on plates.

• Top with a layer of spinach and coriander leaves.
• Pour over some of the prawn mixture and drizzle with extra sauce from the pan.
• Top with a little fresh coriander.
• Serve and enjoy!

Notes

• The gluten free spaghetti used here is available from woolworths.
• This works just as beautiful vegetarian, increase the veggies and leave the prawns out. 
• For those who do not like coriander this works perfectly without it as well, though I would recommend some fresh parsley in its place.

Toddler Tips

• I leave a few strands of spaghetti long for fun but also chop a fair bit into easier eating sizes.
  My kids did not find this too spicy at all, but you could always serve kids portions with a dollop of a lovely creamy natural yoghurt on top as well.

 

Recipe, styling and photography (c) Rebeccamugridge2014
Follow my beautiful food with Bek pictures on Instagram

***Note: I was gifted a gluten free hamper by Barilla.

Triple Chocolate Icecreams. Refined Sugar Free

There is some things that just never get old, like creamy, chocolate ice creams.
Just before our school holidays started and the gorgeous Sunshine Coast Spring weather hit, I started to play around with some different healthy ice-cream ideas for my kids.
They have already had so many times my Mango, Macadamia Honey Ice-Creams, Dairy Free Blissed Out Banana Splits, my smoothie icy poles and my many versions of banana ice creams.
So I wanted to do something different, new and exciting for them these holidays.
My oldest does not take to sugar well at all, in fact when she has some it takes her at least half a day to recover and she literally becomes like Hammy from over the hedge!

Image Source

So sugar, is not her friend. And for me, on a healing journey of my own, its not my friend either so bringing together elements of things I already make and cook I put together these triple chocolate ice creams - and made many of them complete with a hard choc top too, and they are soooooo good!

And being on my own healing journey - a major part is living refined sugar free, as cane sugar is very inflammatory for everybody - mummy might have been seen on occasion not just having one with the kids in a family fun moment of an afternoon but also sneaking one of these out of the freezer to enjoy in a quiet moment in the garden too shhhh hehe ;)
They are really lovely - give them a go. Trust me Xxxx

Triple Chocolate Ice Creams

(refined sugar free)

Ingredients
Note: These ice creams have three components - I promise, all are easy and pretty quick to do. I got all three ready at the same time with a bowl and whisk, blender and a saucepan. X
Chocolate ice cream
3 cups of a good cream (here on the sunshine coast I use Maleny Dairies)
1 teaspoon organic vanilla paste
2 teaspoons cocoa (I used dutch processed but you could use normal, cacao or even carob)

2 tablespoons stevia (or coconut sugar or raw honey if your prefer)

Choc fudge flavour layer

2 bananas

2 tablespoons water

2 tablespoons nut butter (I use nut butters from my local health food shop, supermarket ones will contain sugar)

1 tablespoon stevia (or honey)

1 tablespoon cocoa (see earlier note)

Hard choc

1/4 cup coconut oil

1/4 cup cocoa

Tiny pink Himalayan salt

1/4 cup rice malt syrup

ice cream moulds

paddle pop sticks (food grade)

ALSO - see notes!

 

Method

• Have some clean ice-cream moulds or plastic cups ready to go and clear a good space in the freezer.
• In a large bowl whip the cream with the stevia, cocoa and vanilla until nice and fluffy and whipped, set aside.
• In a blender place all the choc fudge layer ingredients and process until nice and smooth, depending on size and ripeness of bananas you may want to use a little more or less water to get a nice consistency.
• To make the hard choc you need melted coconut oil, so either your lucky and its warm enough that it is already runny or you will need to gently melt some like you would chocolate.
• I like my coconut oil to be melty but slightly still a little whipped looking, so from runny coconut oil I place it in the fridge for a little while until it is still runny but very lightly crystallised around the edges, it just seems to blend better for chocolate like that and you need the coconut oil cool to touch for the ice cream creating step as well.
• Mix your (cool) coconut oil with the rice malt syrup and cocoa and salt very well. It needs to be well blended.

• In your moulds arrange the 3 components in layers as desired. My kids loved the ones I made that had a hard choc bottom, for these I just started with a small amount of the hard choc, then choc ice cream, then choc fudge then hard choc for a surprise centre then topped with choc cream. But you could do as many layers in any pattern you like, have fun with it!.
• Cover the exposed tops with aluminium foil or cling wrap or similar.
• Freeze until completely set.
• To serve run the bases under warm water or sit briefly in a bowl of war, water until they are easy to remove.
• Enjoy!

Notes

• With some I also used a butter knife to mix the layers just slightly, running the knife back and forth through the mixture just a little.
• TIP to make the ice creams look really pretty, make sure after each layer you wipe down the sides so once frozen you get a very defined layered look.
• If you wish you can also alternatively simply use a good quality melted bought dark chocolate for the hard chocolate parts of these ice-creams.

Tiddler Tips

• I would probably use less cocoa and a mild, organic one and not something as strong as cacao or dutch processed cocoa personally. You could also try carob versions.

Eat beautiful. Live Well. Be Happy. Stay Calm.
Bek XXX
PS if you make these - I would love to know! So please share your picture with me on facebook, twitter, Instagram or simply hashtag on social media #cookingwithbek or #beautifulfoodwithbekRecipe and food photography copyright RebeccaMugridge2014

Macadamia & Goji Delight

Macadamia & Goji Delight
Sometimes sweet cravings come at the worst times, or you want something gorgeous for when friend are coming over so you NEED recipes that are quick, easy and delicious!

• 1 cup coconut oil (I use JT's Coconut Essence)
• 1 cup rice malt syrup (can use less if too sweet for you, I use Pure Harvest)
• 1 cup nut paste (use a pure nut paste i.e. just nuts! I use Nutworks and the Chocolate Factory macadamia paste)
• 2 tablespoons Nutra Organics vanilla protein powder (I love this stuff, all organic and it is also high in vitamin D, you get this HERE and enter codeword nutrafriends for 10% off for the next few days too!) {OPTIONAL}
• 1/2 cup goji berries
• 1/2 cup semi smashed raw macadamias

Method

• Add runny coconut oil to a bowl, stir in rice malt syrup and mix together with a wooden spoon until it looks lovely and mixed.
• Stir in nut paste and vanilla powder.
• When well mixed add in nuts and goji berries.
• Pour into a container and put in the fridge to set.
• Leave for 1- 2 hours.
• Remove, cut up and enjoy!!

Toddler Tip

• Cut into small pieces as a little healthy treat, great fun for an afternoon tea party!

Tips

• I take runny coconut oil and put the bowl in the fridge for about 10 minutes or until I just see a light crystallization around the edges and then mix, it seems to blend together much creamier!
• we found this beautiful but also really sweet so you only need a small amount to satisfy those sweet cravings!

Eat Beautiful!
Bek xxx

Marigold Biscuits - Gluten Free, Refined Sugar Free, Easy and Delicious

Marigold Biscuits

As a child my mother use to make calendula biscuits and there was something so enchanting about them, like they had come straight out of my favourite book, The Lord of The Rings.

As a horticulturalist I love combining gardening with cooking and these biscuits are so incredibly easy to make and marigolds are such a delight to grow, so I just love these biscuits. We always have marigolds on hand, of all different kinds, I just love their vibrant beauty and they are an important inclusion in our organic plantings for their ability to repel nematodes in the soil and many other garden pests.
Companion planting partners include eggplant, strawberry, leafy greens, tomatoes, potato, pumpkin, squash, chili's, capsicums but not too close to legume crops.
Marigolds grow easily with a nice compost rich soil, good drainage, plenty of sunshine and some regular liquid fertilizer like seasol. They grow very easy from seed and most nurseries have seedlings in punnets.

Ingredients

• 125 g butter
• 1/2 cup coconut sugar (or brown sugar if you have sugar)
• 1 teaspoon vanilla
• 1 & 3/4 cup cup almond meal
• marigold petals, removed from flower, trim ends if needed, washed and let dry (about 4 flower heads)

Method

• Preheat oven to 160ç
• In a bowl combine the butter and sugar together, add in vanilla
• Mix in the almond meal and about half the marigold petals
• Roll the mixture into small balls - note - it should be fairly dry not too moist or the biscuits wil spread when you bake them, if it feels to moist add a little more almond meal
• Place the balls on a tray lined with baking paper, press each one down slightly and then press a few petals on top for a decorative look
• Bake the biscuits gently, they do not take that long so stay close by.
• Once they are gently browned on top and have a golden hue, around 12 minutes in my own take them out and let them cool on the tray or on a wire rack
• Enjoy!

Happy Cooking!
Bek XX

Eat beautiful - Live Well.
Recipe and photography (c) Rebecca Mugridge 2014

Naplan School Breakfasts and Lunchbox Ideas

We all have heard that a great breakfast and a good lunch gives kids the best possible start to their learning for the day.

It's Naplan week for us and my daughter is both excited and nervous.
She is so excited about Naplan and really wants to give it her best, so the best thing I believe I can do for her is nice early bedtimes and lots of nourishing food.

Power up your Naplan kids at home with super breakfasts and awesome foods for their breakfasts and in their lunchbox!

Here are some fantatsic Naplan School BreakFasts and LunchBox Ideas

Breakfast

Healthy and Hearty Home-Made Baked Beans
Can be made in advance - refined sugar free, vegetarian, dairy free
Get the recipe HERE

Natural New Age Mum's
Wildly Popular and Scrumptious Blueberry Breakfast Slice
Get the recipe HERE

Brenda Janschek Health & Lifestyle has a gorgeous
Coconut and Ginger Infused Rice Porridge

Get the recipe HERE

Jen's Paleo Kitchen has created a
healthy and energy packed paleo sweet potato and apple hash
Get the recipe HERE

Easy, Quick & Delicious Spinach, Kale & Broccoli Cheesey Scrambled Eggs

Get the recipe HERE

Nourishing Hub brings you a
superfood porridge as beautiful as it is good for you!
Get the recipe HERE

Kid Tested and Approved Green Smoothies

These have been road tested as kids cooking events with overwhelming success!
Get the recipe HERE
SNACKS

NZ Eco Chick has created
Mixed Spice Apple Fruit Leathers - YUM!!
Get the recipe HERE

Chocolate Macadamia Bliss Balls
Get the recipe HERE

Brenda Janschek Health & Lifestyle
"Notella" recipe - yes, she has done it! Delicious, decadent and healthy!
Get the recipe HERE

Mango & Rockmelon Mousse
Refined sugar free - using Agar Agar not gelatine, sets firm - easily vegan,
make as small as you like
Get the recipe HERE

NZ EcoChick has the kids excited about their lunchboxes with
Almond and Apricot TrufflesGet the recipe HERE

Brenda Janscheck Health & Lifestyle
with kale chips!
Get the recipe HERE

NZ Eco Chick has created a
delicious snack so packed full of nutrients and flavour she recommends making it in double batches so you have enough!Get the recipe HERE

Berryliscious Muffins
Refined Sugar Free
Get the recipe HERE



LUNCHES

Pineapple & Sweet corn mini quiches
Get the recipe HERE

Vegeliscious Muffins 
Packed with veggies and a super food hit for super healthy kids!
Get the recipe HERE

Ricotta, Carrot & Zucchini Rolls
Get the recipe HERE

Spinach, Kale & Feta RollsGet the recipe HERE

Carrot & Sweet Potato Hash BrownsGluten Free, Egg Free, Dairy Free

Get the recipe HERE


Don't forget other delicious lunch options like sushi, salad wraps with the lot, home-made pizza and rice paper rolls!

AND for even more ideas check out:
Natural New Age Mum's 30 super healthy lunch box snacks


Lunch boxes can be FUN!

Eat beautiful. Be Active. Live well. Be Happy.

Bek XX