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I love ANZAC day. Despite the loss, terror and hardship suffered by so many of our soldiers that fateful day, now, 100 years on, it is a day to be revered, embraced and even enjoyed.

We live in a rural town with a small population of only around 5000. The feel in the air at our community ANZAC ceremony each year is amazing. Togetherness, gratefulness, reverence, awe, sorrow, admiration and respect intertwine to create an atmosphere which makes one feel very proud and nostalgic. Emotions are high and voices are low. It's a beautiful event to take part in.

This year, for the first time, we think we will attend the dawn service with our 3 young girls. I feel very passionately about them knowing the story of the ANZAC and having the same pride in our diggers as my husband and I do. I can only imagine that the magic of the ceremony being held at the day's dawn, will add to the experience. I'm really looking forward to it - even with the chilly conditions which are predicted here for this Saturday.

What are you and your family doing to commemorate ANZAC day? I'd love to hear your plans and thoughts.

In the mean time, I hope you enjoy my most recent recipe creation. It's an adaptation of the paleo ANZAC biscuit recipe from the Natural Evolutions website - makers of the Mt Uncle's banana flour used in the recipe. The flour can be ordered directly from that website or from Bulk Wholefoods, which is where I get mine from. If you place an order with BW today, you will have your banana flour in time to make a batch of these scrumptious bickies for Anzac Day. I'll definitely be baking some for Saturday - and all year round as we remember our diggers, not just on April 25th, but every day.

Ingredients:
1 cup flaked almonds
1/2 cup Mt Uncle's banana flour
1/4 cup coconut flour
1/2 cup coconut sugar
3/4 cup desiccated coconut
130g coconut oil
3 tbs honey
1 tsp bicarb soda
2 tbs water
1 egg

Method:
Preheat oven to 140 degrees and line two trays with baking paper.
Place almonds, flours, sugar and coconut in a large bowl. Stir honey and oil in a small saucepan over low heat until fully melted and combined. Combine bicarb and water then add to oil and honey. Beat egg and add to dry ingredients. Add the oil mixture and stir well to combine all ingredients.
Spoon desired amount of mixture onto prepared tray and flatten a little. Leave about 4cm between each biscuit as they will spread.
Bake for about 20 minutes or until nice and golden brown. Remove from oven. The biscuits will still be very soft. Leave on tray to completely cool and firm up before removing from tray. Yummiest served immediately but will keep for days in a sealed airtight container.

Enjoy with your favourite cuppa.

X

Leah



 
 
I love a good stir-fry! Always has and always will be a comfort food of mine. Perfect in summer or winter. Fresh, crunchy, delicious, easy and healthy. Use beef or chicken, or omit the meat all together if you prefer. What more could one ask for?

This is the recipe for the stir-fry I make most often at our house - full of flavour but not too strong for the kids either. Family friendly goodness.

Enjoy!
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Ingredients:
2 tbs coconut oil
1 onion finely chopped
2 garlic cloves, finely chopped
1 x  2cm square fresh ginger, finely chopped
500 grams of beef or chicken strips
1 carrot, cut into sticks
1/4 red capsicum, cut into sticks
1/4 green capsicum, cut into sticks
1/2 head of broccoli, cut into small florets
3 x small baby bok choy, cut into large strips
1/4 cup fresh or frozen corn

Handful of fresh or frozen baby beans
1/4 cup unsalted cashews
Fresh coriander to garnish
Brown rice or quinoa to serve

Sauce -
2tbs coconut oil
2 tbs sesame seeds
1 tbs honey
1 tbs pure fish sauce
2 tbs tamari (or good quality soy sauce such as Braggs)
1 tbs water

Method:
In a small saucepan, put all sauce ingredients and stir over low heat until combined and hot. Meanwhile, Heat coconut oil in large frying pan. Sautee onion, garlic and ginger. Add meat strips and stir fry till just cooked. Add all the chopped vegies and stir fry until bok choy is wilted and other veg heated through. Add the sauce and cashews and stir to coat meat and veggies thoroughly in sauce.

Serve on a bed of steamed brown rice or quinoa and top with fresh coriander leaves.

Y.U.M. Yum!

 
 
Inspired by Kim Morrison from Twenty8 and Like Chocolate for Women, these seed crackers have become a staple in our house. They are everything a cracker should be - crunchy, flavoursome, moreish and just a little bit salty! But what I love most about them is what they aren't - which is full of processed grains, sugars, hydrogenated vegetable oils, colours, flavours and preservatives. Just pure, delicious crunchiness! And they take only a few minutes to prepare!
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Flaxseed - one of nature's little wonder pills!
Ingredients:
1/2 cup almond meal (sub this for a seed meal if allergic to nuts)
1/2 cup sunflower seeds
1/2 cup sesame seeds
1/4 cup flax seeds
1/4 cup chia seeds

1 cup water
2 cloves crushed garlic
2 tbs fresh chopped basil (or herb of choice)
1 tsp salt

Method:
Preheat oven to 150C. Combine almond meal and seeds in a bowl. In a jug, mix the remaining ingredients, then add to the dry ingredients.  Leave the mixture to sit for 10-15 mins to absorb the water. Spread onto two lined baking trays as thinly as you like - a piece of baking paper on top and a rolling pin makes this very easy. Bake for 30-35 mins. Remove from oven. Using an egg flip, carefully turn the now firm seed sheet over. Cut into biscuits and return to oven to bake for another 30-35 mins. Once all moisture is gone from the crackers (you can tell this by snapping one in half - should be completely brittle), remove from oven and cool completely before transferring to airtight container. Will keep for up to 2 weeks. Delicious served with dips, cheese, soup, meat, eggs and my favourite - topped with avocado and seaweed salt!