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Friday, September 23, 2016


I'm pretty excited! Why? Well, we have a new girl that's started working for us and she's .... Vegan!!
In case you haven't noticed, I secretly have a passion for vegan food. There's something about being vegan that puts me in a calm place. It's environmental, it's sustainable if you purchase wisely, it's kind to animals and it's full of super healthy, delicious food. It endures a need for creativity and inspires me, and at the same time I love the simplicity of it. Fruits, veggies, nuts, seeds and some extras like my favourite superfoods, green powders, Maca, seaweeds and coconut which support my thyroid and so much more. I'm lucky, I love simple clean flavours and foods. Veggies I would have to say are my all time favourite with fruit coming a close second. I don't think many people actually believe me but that's ok, I've been eating like this for a long time so it's my happy place. I was asked yesterday if I miss anything and I can genuinely say I don't. Wheat, gluten, dairy and land animal meats just don't register as food to my brain, not even in my dreams. I remember having a dream where I was served a roast dinner at a function and I just looked at it like thinking "I wonder where my meal is?" it was a real indication to me of how much I really do enjoy the way that I've been eating for so long.
She only works on the weekends so it's then that I can get creative with my morning teas. I must admit most of the time I'm rushed off my feet and just quickly throw something together, sometimes I spend some time on them. Mostly I don't get photo's because I run out of time and at the moment I'm spending so much time taking photos and sharing them of our furry guests which has become another passion of mine. Although I have to admit, I'm pretty disappointed as I love blogging and doing food photography even through I find it the most stressful part of sharing my recipes.
I don't know where I got the inspiration to make a dessert pizza but it just came to me one day and I thought it would be fun. Nothing special is needed for this but a good blender or food processor. Admittedly I have a Vitamix so anything that needs to be super smooth and creamy is very easy for me to achieve. I find I don't get my food processor out anymore as I've worked out how to do it all with the blender.
I may have also had my good friend Jen in mind when I created this recipes. Her and her husband own Raw Pleasure and I love to do up recipes for her to share. Another excuse to do what I love.
Raw Pizza Pleasure
Makes: 1 x 17cm round pizza

Ingredients:

Base: 
1 cup pitted dates
1 cup almond meal or almonds
½ cup fine dried coconut
1 tsp vanilla

Berry Sauce:
1 cup fresh strawberries, blueberries or raspberries
½ cup pitted dates
3 heaped tbs coconut sugar
1 tsp vanilla
2 tsp psyllium or ground chia

Banana Cream:
1 ripe banana
¼ cup raw cacao butter – chopped or buttons
3 tbs rice syrup, maple syrup or coconut syrup
1 tsp psyllium or ground chia (preferably white) 

Crumble:
3 tbs coconut sugar
3 tbs coconut flakes
3 tbs raw almonds
2 tbs rice syrup, maple syrup or coconut syrup
1 tbs coconut oil
1 tsp ground cinnamon

Chocolate Sauce:
4 tbs rice syrup, maple syrup or coconut syrup
1 tbs raw cacao powder

Toppings:
½ to 1 ripe banana
Fresh Blueberries, raspberries or strawberries – not shown in this pizza.
2 tbs walnut pieces
2-3 tbs coconut flakes
Cacao nibs – optional
2 tbs chopped dates – optional
2 tbs sultanas – optional
2 tbs almond slivers – optional

Preparation:

Base:
  1. Add all ingredients to a food processor or blender and blend until fine and sticky but not too long that it starts to get fudgy. You want some texture.
  2. Turn the mixture onto a serving plate and press into the shape of a pizza base about 1cm thick.
  3. Use the back of the spoon to smooth the top and edges, I was happy to leave mine a bit rustic looking. 
  4. Place into the fridge to get firm while you prepare the rest of the layers.

Berry Sauce: 
  1. Add all ingredients to a blender and blend until smooth and creamy, the psyllium or ground chia will help it thicken. 
  2. Pour the sauce over the base and spread out a thick layer as you would the sauce onto a pizza.
  3. Return to the fridge and allow it to cool, it will also thicken slightly.

Banana Cream:
  1. Shave the cocao butter into the blender with a peeler so that it will blend evenly, then add the rest of the ingredients to the blender and blend until smooth and creamy, the psyllium or ground chia will help it thicken. 
  2. Pour the banana cream over the berry sauce and spread out a thick layer as you did the berry sauce.
  3. Save the left overs for serving.
  4. Return to the fridge and allow it to cool, it will also thicken slightly.
Crumble:
  1. Add all ingredients to a food processor or blender and pulse to create a course and crumbly mixture.
  2. Put the mixture into a bowl ready for assembly.
Chocolate Sauce:
  1. Add ingredients to a separate bowl and stir to create a thick chocolate sauce, adjust sweetness to your liking.
Assembly:
  1. Slice the banana and distribute over the base with the berries if if using. 
  2. Sprinkle the rest of the toppings over the fruit then using your fingers gently distribute the crumble over the toppings.
  3. Drizzle the chocolate sauce over the lot and serve with extra banana cream and fresh fruit if you wish. 
  4. Enjoy! :-) 






 Loaded up with all the left overs!! 








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Friday, September 9, 2016


My obsession with healthy homemade alternatives never seems to dwindle. Hubby wanted tomato sauce on his dinner the other night and I didn't have any. I usually have my Sugar free Tomato Sauce made up but haven't done any since moving down here to the gorgeous country side if North East Victoria. 


I'm also pretty obsessed with re creating staples and treats with as many easy to purchase healthy alternative ingredients, especially those that most people usually have in their Pantry or fridge. This recipe fits that bill perfectly. I got inspiration from the above recipe and this is the result. I'm really pleased with it and had to test on Craig before I shared it or added it to my online cookbook for all to see. It's a fact, I find having all my favourite recipes conveniently located on my blog extremely convenient when I need to make them for myself and want the result to be exactly like its supposed to be. Yikes, not everything has to be an experiment! What's with purchasing apps anyway? I find my blog and the functionality of it on my phone to be just as good. And it costs nothing. ;-)

Tomato Sauce


Makes: 500 ml bottle

Ingredients:

1 tbs olive oil
1 onion diced
1 ½ tsp Dijon mustard
1 tsp garlic granules or 1 clove crushed
1 tsp sea salt
½ cup coconut sugar
½ cup apple cider vinegar
1 500ml bottle tomato Passata

Preparation: 
  1. Add oil to a medium pot, and then add the onion, garlic, salt, sugar and Dijon mustard.
  2. Stir to cook the onion and combine ingredients for about 1-2 minutes
  3. Add the coconut sugar and stir through.
  4. Add the vinegar and Passata then turn to low and simmer with the lid off for about 40-45 minutes or until it starts thicken.
  5. Turn heat off and allow to cool slight before blending then storing in a sterilised glass bottle.


NOTES:

You could sub brown sugar for the coconut sugar
I use Himalayan salt
I use the Passata bottle; once I’ve added the contents to the pot I clean it thoroughly with soap and hot water and remove the label (yes, I’m slightly OCD!)



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Thursday, September 1, 2016


Our lives are very busy these days, so being organised is what helps my husband and I stay on track with our priorities. One of those, and probably the most important, is eating properly. Our lives have changed dramatically in the last 12 months. From leaving home indefinitely in our new Motorhome to travel Australia and promote a new business, Luving Life Wholefoods where we had so much time on our hands. I could cook and create, relax and still have time to get things done. He sat aroudn adn got frustrated and anxious worry about how long it was until he had to go back to work.  In the end we had too much spare time and both got frustrated with life and our seemingly lack of productivity. So, After only 5 months on the road we realised 'We're not old enough for this!" So we started looking for a new venture were Craig didn't have to go to work anymore. He was a FIFO worker and was doing 2 weeks on - 2 weeks off as an Emergency Services Officer at a mine up north and another in south east Queensland to get us by until things took off and he didn't have too. We decided that we needed to do something different, something we could do together and both feel like we where bign productive. LLWF wasn't doing for him so it was a struggle for me to get his to want to put time into it. We've stayed with friends that own and run Pet Kennels/Resorts and ended up spending some time at one on our travels. It was then that we both realised (especially me, he'd been keen for quite a while) that we could do this and the lifestyle would suit us. We could get out teeth into it for the next 3-10 years at least (3 being our out if it didn't suit us) then decide what we wanted to do. If we decided to stay for ever than well be it.

It only took about 1/2 an hour and Craig came up with 3-4 kennels for us to go and have a look at. All in Southern Queensland where we knew we'd be happy and would like the lifestyle. So we scruttled back down the coast from Cairns to check them out. Well,  it didn't take long for us to realise that none of them fit the bill, they either needed to be knocked down and rebuilt or they were way too expensive. So we decided to get through Christmas and see if something else came up in the mean time. Craig being Craig! Didn't stop searching. About a week before Christmas he found a place in North East Victoria just out of Albury, Wodonga and asked it I wanted to go down and have a look at it. Well, we've only ever been to Melbourne on a flight stopover and for a few days about 15years ago for a business meeting in the City. Before I knew it we were on a  plane and on our way to Melbourne about to do the 3 hours drive to have a look at it. It was the hottest weekend in history, or at least it felt like it. We got off the plan and started heading north. It was dry, it was windy and it just didn't have anything going for it. All I could think was.. OMG! what a waste of money we didn't have to spare!!! We arrived early afternoon and spent about an hour looking over the business and property, neither of us said anything to each other while we were there. As we drove out of the driveway we looked at each other and said 'What do you think?'... and we both said, WOW! that was amazing!

That's when the next journey began!! Now we had to find a way to acquire this new adventure in life!! .. Stay tunned!!


So, with a little bit of backgroudn into my busy, you may understand me excuse for being busy. I'm rarely organised enough to have dinner on the table at a decent time these days so Craig always gets an entree. Usually sweet potato chips, Polenta chips or a new one I've been making lately with left over quinoa and barley risotto, Spicy Croquettes. And to make them super special they alway have a nice dipping sauce. Home made and dairy free.

This one is great. It goes with all the different flavours and textures of the chips and croquettes. Makes a 500ml jar and gives me enough for about a week to 10 days. All I have to do is fill the little sauce dish just before serving. The flavours of the sauce are a savoury cheese with a bit of sweetness from the Mango Jam I make for pancakes. The jam stores really well so it's easy to keep jars of it in the pantry or fridge.

Mango Aioli Dipping Sauce
Makes: 500ml jar

Ingredients:

1 cup raw cashews
1 tsp salt
2 tsp Dijon mustard
1 tsp dried onion granules
½ tsp dried garlic granules
Juice from ½ fresh lemon
2 tbs apple cider vinegar
½ cup mango jam
2 tbs honey
100-150ml thick coconut milk, almond milk or water

Preparation:

Add all ingredients to a high-speed blender and blend until smooth.

NOTE:


  • If you don’t have a high speed blender you will need to soak the cashews for at least 3-4  hours before hand to soften them then only use 100ml of milk/water.
When I don't have any jam made I add:
  • 1/2 cup diced mango (frozen is fine)
  • 1/3 cup dates



Dairy free | Paleo | Vegan

Enjoy! 


If your wondering where we are.. it's here Murray Valley Pet Resort :-) 


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