A Green Smoothie to get you through.

I'm almost at the end of a week of night shifts at the hospital. It's been a hard week, mainly due to overcrowding but we get there as we always do. It's amazing how much we are there for each other. Team work in the face of adversity is a wonderful thing.

I just wanted to tell you about the green smoothie I have made just now.  I'm not someone who becomes obsessed with fads and sticks to them. I do ebb and wain from time to time, so been smoothies are more of a sometimes food. On nightshift, I find myself craving salty foods, and the more tired I get, the more I eat. I guess my body is trying to find the fuel to stay awake. You would think it would just turn to the fat stores in my thighs, but hey, whatever gets it through.

So now that I have that "not so fresh" feeling from the all nighters and the salt, I look in my fridge to find, well, not many super awesome veggies at the end of their tenure.

What I do have is the ingredients for a creamy smoothie. It feels like a sweet, creamy treat and although I know it's packed with calories, I know that the benefits outweigh the negatives by far.

I don't have a photo for you as well, it's just another green smoothie, but if you want something that feels like a treat and to get you through whatever it is that you are facing, try this.

Makes: 1-2
Time: 3 minutes.

Ingredients:

• 4 dates. I used the small, dry ones.
• Half a small avocado.
• A couple of handfuls of baby spinach.
• A handful of frozen banana chunks.
• A teaspoon of coconut oil.

Method:

Place all the ingredients into a blender with about a cup and a half of water. Blend for a good two minutes, so all the dates get destroyed and the drink goes all creamy.

Enjoy. Hope you are surviving the winter. x

Raw Creamy Dill Dressing.

Oh, wow. I have so much to tell you. I've been on a little journey of self discovery (Yeah. I know. Another one) but this time my mind ticked over my own fear of flying. I became afraid of flying about six years ago, post having a panic attack on an airplane. I'm not really sure what sparked it. A mix of being somewhat hungover, in a cramped space and in a bad relationship at the time, I dare say. Since then, every time I have gotten on a plane, the thoughts that have flown through my head become more and more imaginative. I'm not even going to describe the horrors I see. They're just too graphic.

I have spent the last week in Bali, and I'll go into that in more detail another time. The weeks leading up to the flight had me imagining all kinds of certain death.

At one point I came to terms with the fact that getting on the flight would be the end for me. It's so ridiculous. I started to look for ways to help me overcome my imagination. I started listening to self-hypnosis tapes. I did guided meditation and reiki with a dear friend of mine. I did visualisation and deep breathing exercises. It was at this point that I started to completely realise something which I knew but hadn't fully thought out- Descartes theory of dualism is a crock.

The mind, spirit and body are not separate. Every cell in our bodies is amazing and we don't have to separate them into something bigger than we are to know just how special being alive is. How you treat your body has a profound effect on your mind/ spirit and vice versa. In order to feel entirely good, healthy and in control, we must treat ourselves well in every aspect of our lives. Our bodies were made to move. It feels good not only physically, but mentally, too. Deep breathing helps to calm the cyclone of thoughts in our mind. Challenging our minds helps us to stay lucid and have physical balance. Our hearts well with emotions when wrapping our arms around those we love.

Every little cell in your body deserves nourishment- from your mind, to your heart, to your lungs, to your muscles. Feed it. There is nothing supernatural about it because every single little part of us, and the world and the universe is entirely natural. Astounding and natural. Feel special. You are.

Be whole.

We are all made of stars.

Raw creamy Dill dressing.

Time: 10 minutes.
Makes: Half a cup.

Ingredients:

•Half a cup of cashews.
•One lemon, skin and seeds removed.
•About a Tablespoon of chopped fresh dill, or to taste.
•About a quarter of a cup of water. More or less depending on how you like your sauce.
•Salt and pepper, to taste.

I didn't, but I imagine you could add a clove of chopped garlic to this, if you're a garlic fiend.

Method:

Place the cashews and lemon in a food processor and grind for about a minute. I use a mini food processor which makes small batches of foods easy. It was $15 at Target.
Add the rest of the ingredients and process for another full minute.

Enjoy with salads or on a baked potato.

Raw Peanut Butter Squares x

I eat a lot. I eat all day everyday. I am constantly snacking. Eating is amazing. I have realised the wobble of my thighs has nothing to do with world peace. I am content.

Tonight I was hungry and I really felt like something peanutty and chocolate like. I kinda made the mixture up as I went along, so feel free to add things to the mix. As long as it sticks together when pressed, it will work perfectly. Sorry about the lame photo. It's a bit shizz. I wasn't planning on posting this recipe, initially, but it's just too good not to share.

Time: 15 minutes. Then about half an hour in the freezer.
Serves: About 24.

Ingredients:

The filling-

• 400 grams of raw peanuts (sorry- I'm not sure how many cups that is. Maybe three?)
• Half a cup of apricots.
• 4 dates.
• One third of a cup of raisins.
• 2 Tablespoons of coconut oil. (You could probably use natural peanut butter here. I couldn't find mine or I would have).
• Two tablespoons of sweetener (I used maple syrup and rice syrup).
• One teaspoon of vanilla essence.

The topping-

• 3 quarters of a cup of cacao.
• Half a cup of maple syrup or agave.
• One third of a cup of coconut oil, melted.
• A small handful of cacao nibs.
• A pinch of salt.

Method:

Place the ingredients for the filling in a food processor and blend on high for about five minutes, depending on your blender. You want to end up with something resembling almost a dough. Press into a tin lined with baking paper.

Put the ingredients for the topping (except the cacao nibs) into a bowl and stir well to combine. Pour over the filling and smooth out. Sprinkle the cacao nibs over the top.

If you're in a hurry to eat this, place in the freezer for about half an hour. Otherwise, keep in the fridge.

Cut into squares and serve with a nice cup of tea. X

Fulfilment and DIY Cinnamon Porridge.

How do you define success? I have been thinking about this a lot lately. I am working in a job that I feel completely blessed to have, but it's not where my heart lies. I find my passion lies in helping people to help themselves, and although my job is wonderful, it just doesn't feel quite right. I miss seeing those "lightbulb moments" in people.

Many people don't have the luxury to think about their jobs this way. For many, a job is simply a means to an end. Why live your life doing something you don't enjoy? I've always found that when I want something in life, I figure out what I need to make that happen, and although it doesn't always happen straight away, it does happen eventually. I couldn't possibly comprehend spending the next 35 years working in a job that does nothing for me emotionally. Every day is a blessing and I want to put myself in a position where I can learn and give in way that makes my heart fill full instead of being stressed and dreading rolling out of bed. Moral of the story? Life is short. Do what you love.

The hard part is figuring out what it is I love the most.

 Before you go quitting your job, apply for those jobs you are interested in (and I stress, prior to quitting your current one) or take up studies as you work. It's a hard slog, but if you love it, it's worth it in the end.

I find myself pondering what "success" means. I mean, as long as there is food in my belly, clothes on my back, a roof over my head and the love of my friends and family, isn't that all I need? Money has never really meant much to me. I don't have a desire to have tonnes of it, so if I'm not chasing the dollar, what in turn can make me successful? Is it even a word that should be in our modern day vocabulary? I think perhaps "content" is a word better used in a day to day context.

What is it that makes us crave fulfilment?

And now something to create fulfilment in your belly. Porridge.

Do you remember that advert in the late 80's and through the 90's with the little scottish kid giving porridge a cute little mouthful? He was always telling people "That's not how you make porridge" until he finally got to a spoonful of microwaved, pre-paked oats. It was cute.

I was sent a packet of porridge from lovely Caroline over at Tea and Sympatico. As we are getting into the cooler months here in Australia, I was inspired by the nutty, simple deliciousness of it.
I grabbed some oats and make a mix to keep in my cupboard so I can grab it at anytime and have a healthy and delicious meal.

I've never been a big one for breakfast, but I am really making an effort. I've been making my own yogurt lately thanks to the help of a wonderful reader, Nina. More on that to come once I have perfected the coconut yogurt. So far, I have made soy and I currently have almond brewing at the moment. Autumn is looking wonderful.

Time: 10 minutes.
Makes: About 10 serves.

Ingredients:

• 4 Cups of oats. I used biodynamic oats. They have not been heat treated and so, when heated, they don't get as gluggy as porridge often does. Please feel free to use whatever you can find or afford. 
• 1 Tablespoon of ground cinnamon.
• 1 teaspoon of ground nutmeg.
• 1 teaspoon of ground cloves.  
• 1 Cup of almonds or other nuts.
• 1 Cup of dried fruit (I used muscatels, but apple, raisins, apricot, dates or even goji berries would work. Use whatever fruit and nut or seed combination you like).
• Half a Cup of coconut.
• Half a teaspoon of sea salt. 

Method:

Chop the almonds. Place them in a frypan over low heat. Stir for a few minutes until they are lightly browned and you can smell that beautiful smell in the air.

Pop them in a bowl with the other ingredients and mix together. Store in an airtight container in the cupboard. 

When making your individual serves, take half a cup of the mixture and place in a bowl. Top with about three quarters of a cup to one cup of water and place in the microwave for three minutes. You may want to add more or less water depending on how you like your porridge. You may also choose to use a nut milk instead of water, but hey oats and water create a milky result so I never worry about that. 

You can also do this on the stovetop. Mix together in a saucepan over high heat. Reduce the heat and simmer until cooked. 

Below, I served my porridge with some apple, soy yogurt and maple syrup. It was so warm and filling. I can't wait for breakfast tomorrow.

I hope you are having a truly inspiring day! 

Favourite words.

I suppose Autumn isn't so bad. It's warm enough that I can lie here in bed with my arms hanging out and the window open. There's a crispness to the air but I am snug.
My friend, Amy, taught me a new word.
It brings to mind all of the beautiful colours that Autumn shows us.
So lovely.

Stock. It's easy!

Autumn is obviously leaning more towards the winter side here in Adelaide. If the last few days are anything to go by, it's going to be a cold and wet Winter.
I'm not complaining about the wet. That would be bad form after the drought that we are barely recovering from. However, I do miss Summer. Those long, hot days, with glorious sunsets over the ocean, turning the sky all orange, pink and purple. I just love being warm. The temperature gauge is known to sit anywhere between 30*C and 46*C here in Sunny Adelaide.

Last year on a trip to Norway, I found myself trying to convince a group of Norwegians who are quite familiar with the icy depths of a winter without sunshine, that it does in fact get cold here. It was upon this exclamation that I realised that maybe the reason I get so chilly, is the fact that I don't own any socks or indeed any jumpers. I also never turn on my heating.

This coming winter, I will be prepared. I have just spent a ridiculous amount of time discovering the addiction of eBay and purchasing jumpers, slacks, scarves, socks and shoes, all at bargain prices. This year, Winter, I'm ready for you.

Annually, I hold what I call "Sally's Soup Kitchen". I gather together everyone I know and invite them all to bring a bowl of soup to share. We usually sit by the fire, all snug and sip the night away on the various belly warming delights.

Being that we are about to hit winter, I thought I'd write to you about an easy way to make stock. Stock is obviously at the heart of anything delicious. I use it as a base for curry, soup, stews and often use it to boil rice and other grains. It imparts a depth of flavour that gives so much more to the dish.

Recently, our share house disbanded and all the rescue chickens and bunnies went to live with Kat & Amy. I missed being able to give them my scrap vegetables and felt it was such a waste throwing them away until I remembered my trusty, old slow cooker. Obviously you can boil these scraps on the stove to make stock, but the slow cooker gives us the ability to walk away and not think about it.
Here's what you do.

Makes: About 4-6 cups.
Time: 4-8 hours if using a slow cooker.

Ingredients:

• Your vegetable scraps and anything that's starting to wilt in the refrigerator. For example: chopped bits of onion, carrot, celery, fresh or dry mushrooms, turnip, pumpkin and any other vegetables that will taste good in a stock. You can use the flesh of the vegetable, the peel- any scraps you have left.
Remember that the flavour will be concentrated, so make sure you really like the veggies that you are adding the most of. I once made a stock primarily out of celery. I'm not the biggest fan of celery unless it's in stick form dug into beetroot dip, and I really didn't enjoy this stock or the subsequent soup, so remember to add flavours you enjoy.
You don't need more vegetables than what would to fill a quarter of your slow cooker.

• Herbs that will match what you're going to add the stock to. So, perhaps some garlic and bay leaves (always a winner) and perhaps some rosemary if this endeavour is for a nice potato and leek soup or ginger or kaffir lime leaves if for a curry.

• A few shakes of salt & pepper, to taste.

• 4- 6 cups of water, depending on the size of your slow cooker.

Method:

Place all of the ingredients in your slow cooker and cook on low for 6-8 hours or on high for 4 hours.
Strain the vegetables and the liquid you are left with should be incredibly aromatic.
This can be frozen in a container or used straight away.

Here's to a tasty, toasty winter!

It's started already.

This delicious green juice is spinach, apple, pineapple, lemon and ginger. Cold pressing really makes all the difference. I can taste each flavour individually and they are just so intense that I became far too excited on my first sip. This certainly makes a change from the ol' blender.
Amazing.

Happy Birthday, Me.

It's my Birthday!! I always get told 'No more kitchen appliances'. Today my gorgeous fiancé gave me a whisper quite, cold press juice machine. I'm so happy right now! Obviously, now there will be many more posts about juicing in the following weeks...

I'm going to spend the morning brewing Kombucha, baking bread and making vegan cheese. Oh, and of course, making cold pressed juice.

Birthdays are such a strange phenomenon, but I'm so glad they exist. It's nice to know how much you mean to so many people and when it's my friends and family who are having birthdays, I do try to make them feel as special as I can.

I hope you are having a fantastic day, too!

One question. What is your favourite juice combination? X

Sprouts. How to grow them and how to time manage. x

I have had a very hectic few weeks and despite the rapid nature of it all, I feel like I am not really getting much done for the bigger picture. I have paintings that need to be painted, washing that needs to be washed, friends that need to be seen, drums that need to be played, homework that needs to be done, food that needs to be cooked, and so on and so forth.

At times like this, when I am feeling quite overwhelmed and submerged, I like to break all the things I want to tick off my list into smaller, more manageable tasks. I give myself time frames in which to get things done. Like today, for example, I have the day off work and so I will spend the morning working on this here blog, making food and doing some cooking to get ready for the week ahead. By 12 noon, I will start my painting and work on that until 5 pm. From 5 pm, I will practice my drums and do my cardiac homework. I like to write all of these things down so that if I think of anything else that I need to do it's all there in front of me, instead of swimming in my head causing mini whirlwinds of frustration.

Breaking everything I need to do into a timetable helps me work towards a deadline. As it approaches 12, I will have in the back of my mind that I need to get this done, and I will hurry my arse along to make sure that it happens.

I don't know about you, but if I don't have a deadline, I kind of just meander about, doing little things here and there. I start one thing and then get distracted halfway through by something else that I find needs to be done.

By setting myself goals and a deadline, I can stay focused and get the shit sorted.

And now to tell you about sprouts. 

Sprouts remind me of being a child. At one point, my mum worked in a fruit and veggie shop and I used to go along with her and hang around whilst they set up the shop before I went to school in the mornings. They often had little, interesting items for sale. One of these interesting items was an alfalfa sprouter. A handful of seeds came in a small container and each day I would water them and watch them grow. It was pure magic. I often took them to school with me and we would grow them as a class project.

A friend of mine gave me a fancy seed sprouter for Christmas and it's so much fun to watch these little seeds come to life.

There are many health benefits in regards to sprouting seeds. They are fresh and full of vitamins and minerals but I think the main thing for me in regards to growing sprouts is that they are there in my cupboard, fridge or on my windowsill as I need them, ready to throw in my salad and get in my belly.

One good thing about sprouts is that you can sprout anything that comes in seed form. Make sure that the seeds haven't been sprayed with nasty chemicals though. You want nice, healthy baby plants to make you nice and healthy.

It only takes literally 5 minutes a day and you have a fresh, healthy snack with the added bonus of knowing exactly how it was grown.

What you need:

• Either one seed sprouter and these can be bought online or from any good health food shop. Follow the instructions.

OR:

• One clean jar.
• A tablespoon full of seeds. Alfalfa is a good one to start with.
• A rubber band.
• An old stocking.
• A pair of scissors.
• A cup of water.

Method:

Place the seeds in the jar. Cut the foot off of the stocking and place over the jar as shown in the photo. 

Secure the stocking in place with the elastic band. 

Pour the water in the jar and let stand in a cupboard overnight.

The next morning, rinse the water out of the jar. The stocking will act as a sieve so you can rinse the water without loosing any of the seeds. You want to leave the seeds moist but not have them drowning. 

Rinse the seeds morning and night over the next few days until they have grown to a substantial size. This may take 4 days to a week.

Once this has happened, give them a good rinse and place them in an airtight container in the fridge. 

They should last about a week in the fridge. 

Add them to whatever you like: salads, a topping for soups and casseroles, into curries. Let your imagination run free! This is a really easy project that the kids will love. x

Kung Pao Faux Chicken and a whole lotta love. x

I've been thinking a lot lately about the beautiful ladies I have in my life. We have all been having some very honest conversations about our directions in life and our lack of confidence.

It's amazing just how many strong, independent women I know who, when all walls are down, are actually very shy and insecure, although they exude this beauty and style that is incomparable when in polite society.

It's funny. The people that have come to know me the best over the years are often shocked at just how shy I can be. I come across as fiercely independent, apparently. This is only because I feel the need to get things done and have varied experiences in my life. I bury my insecurities deep down and focus on the task at hand. I refuse to let my shyness win.

Having said that, I can often become very quiet around people that I feel slightly in awe of. I over think my next sentence and don't end up saying much at all.

In all other aspects of my life, I can play the part of nurse, friend and all round good girl, although I never feel 100% correct in my choices. My shyness is incredibly frustrating.

We don't often get a lot of positive feedback in life. I think my shyness relates to not being sure if what I'm doing is good or likeable. I get very shy about my work, but lately I've been loving what I've been creating and that in itself is giving me inner-power.

Last week when I was deejaying, I was saying to my lover that I wasn't sure if people were liking the music I was playing. He said "Haven't you ever heard, no news is good news?" Even though I didn't get any positive or negative feedback during the set, after I was then asked to stay on for another hour and told how much people love having me there. I'm taking this phrase on board and it's helping to make me feel less worried about what kind of impact I am making on this world.

So perhaps, remember that no news is indeed good news, and give someone a compliment. It's a small gesture but it can really make a difference in someones life.

I guess in essence, love what you do. Love yourself and let others know how much you appreciate them. They may just return the favour.

Kung Po Faux Chicken

This recipe is delicious and inspired by all of the asian take out we so often purchase. The faux chicken melted in my mouth and the mushrooms were delectable. I hope you like it, too.

Time: 30 Minutes.
Serves: 4

Ingredients:

• One Tablespoon of minced ginger.
• Three cloves of minced garlic.
• Half a red onion, sliced.
• One and a half cups of vegetable stock.
• Quarter of a cup of soy sauce. 
• Quarter of a cup of rice wine vinegar.
• Thee cups of quartered mushrooms.
• One red capsicum, sliced.
• One cup of sliced bamboo shoots.
• Half a cup of cashews. (Traditionally, peanuts are used)
• A light spray of oil. 
• Chilli to taste.
• One packet of faux chicken, or perhaps try some tofu chunks.
• Wedges of lime, to serve

Method:

In a fry pan over medium heat, add the oil, onion, garlic and ginger and fry for a couple of minutes. Add the rest of the ingredients and bring to the boil.

Put the lid on and leave to simmer for about 15 to 20 minutes. It shouldn't take long to cook.

If yours is still a little watery, mix one tablespoon of corn flour with two tablespoons of water to make a smooth paste. Add this to the mix and simmer for a further three to five minutes. I didn't need to do this, but it's a handy hint just in case. 

I served mine with some delicious quinoa and lime. 

I hope you are having an amazing day. x

Make some big jumps...