Raw degustation at CNR
When you have small children (especially of the very tiny and solely breastfed variety), it can be difficult to leave the house for a meal. I am pleased to report that it doesn’t have to be this way. You just need to book yourself in to attend one of Perth’s newest culinary events – a raw degustation night at CNR Cafe – and your 3-month old will be as welcome as you are.
After months (literally!) of trying to find a date that suited us and the Cafe, we managed to book places at the 18 May dinner.
On arrival, we were greeted warmly and seated quickly at our table, which comprised my partner and newborn, friend (Angie) and new friends, Daniel and Sarita. And me. Conversation flowed easily over our acai/cacao smoothies and sparkling mineral water and it was clear from the outset that we would have an enjoyable night that was not solely about the food. Martine, our gracious host, had clearly made an effort with respect to the seating arrangements.
So what did we eat? First course consisted of a foamy red pepper chowder, balanced with ‘roasted’ portabello mushrooms and hazelnut yoghurt. In the spirit of raw, it was served warm rather than hot, however this was well balanced with the heat of the chilli. The highlight of the dish was the marinated, dehydrated mushrooms – and, I think at the point of tasting these, everyone in the cafe who didn’t have a dehydrator at home vowed to own one.
Second course was refreshing: vegetable norimaki with marinated portabello and pickled ginger. You would not have guessed from the flavour that cauliflower was used in place of rice, and the beetroot-stained ginger was a striking touch.
Third course was my favourite: spaghetti puttanesca, adorned with peppered ‘parmesan’ that was surprisingly similar to the real thing in look and texture. I loved these bold, decisive flavours; I will be emulating this at home.
In the course of our meal, our table reflected on the fact that raw food does not have to be treated as special. Raw food just opens up other meal options, but it can be difficult to know where to begin. Attending events like these can renew your vigour for healthful eating, as well as providing inspiration for creative family dinners. So much awesome at once.
*** Speaking of healthy, creative dishes, there are still places left at my Decadent Desserts uncooking class, running on 6 June in Perth. For more information on the class and how to book, check out AFA News. ***
Our fourth course – pad thai – was delightfully light. The chilli lime almonds that crowned each vegetable noodle stack primed our tastebuds for the fresh spice hit to follow, and the combination of carrot and young coconut flesh had the appearance of crab meat on the plate. My mind reeled with possibilities for future dishes at home, and I could imagine an easy conversion of this dish into a laksa with the addition of coconut milk and extra spice.
Even though the third course was my favourite, fifth course was my star of the evening: chai sago with cinnamon sugar. The chia seeds were an ideal impostor for sago in this dish, which was perfectly spiced and not overly sweet.
The final course, a raw chocolate ganache tart, was decadent and delicious. It certainly had tongues at our table wagging due to it’s decidedly un-raw, too-good-to-be-good-for-you taste. I had trouble finishing my generous and richly sweet serving.
Most people will understand the concept of a degustation menu to comprise small bites of spectacular culinary acrobatics. At this meal there were no bites, just full portions. Ordinarily, six full-sized dishes in one meal would leave me feeling bloated and tired. Not so with raw. We ended the night on a pleasantly full, happy and inspired note.
My final verdict? Beautiful company [great as a meetup.com event!], fabulous fare and the chance to discover new techniques and flavour combinations. A steal at $75 per ticket.
Raw degustation nights happen every month at CNR Cafe (at the far corner of the Northbridge Piazza – corner of Lake and James Streets – ph: 9228 8861). To find out more, check out CNR’s facebook page.
Thank you to Martine, and my fellow dinner guests, for a most excellent evening.
H 
Today’s breakfast smoothie is choco-banana
It’s been over a month since mt last blog post and more than 3 months since the smoothie magic of the last recipe post. That is way too long! What better way to break my blogging hiatus than with a delicious recipe.
Because of the rush that comes with getting big and little people ready for each morning, I haven’t really felt like going to any effort for my own breakfasts lately. As a breastfeeding mum, I can’t afford to go without, so I have been making superfood smoothies instead.
This is my latest and most favourite recipe and it is completely free of refined sweeteners. You will find all the ingredients with the help of a good health food shop or organic store.
Recipe #129: Choco-banana smoothie. Easily serves two adults.
As well as a good food processor, blender or Thermomix (TM), you will need:
► 2 large frozen bananas, cut into chunks
► young coconut flesh from 1 coconut
► 4 tbsp of chia seeds
► 3 tbsp of sunflower seeds
► 2 tbsp of bee pollen
► 2 tbsp of cacao powder
► 1-2 tbsp of lucuma powder
► 1 tbsp of maca powder
► 1 pinch of finely ground Himalayan salt
Place all ingredients into your blender/food processor/TM with sufficient water to blend, and blend until super-smooth. I used my TM as follows: adding enough water until I could just see it (~1L mark), I whizzed the ingredients at speed 8 for 30 seconds, then speed 10 for another 30 seconds.
You can always add more water if it’s too thick, or more lucuma if you need a little more natural sweetness.
Serve in a large glass with a sprinkling of cacao nibs. Drink for immediate satisfaction, or store in a jar in the fridge for comsumption within 3-5 days.
[Note that leaving your smoothie for longer than a few minutes will give the chia seeds time to gel and you may need to add more water - or you could eat it by the spoonful as a yummy dessert!]
Many people have embraced Meatfree Mondays; maybe it’s time we started Smoothie Tuesdays.
Enjoy your Smoothie Tuesday!
H
I just want happy food
Is that too much to ask? I want to know that when a food says that’s what it is, then that’s exactly what it is. Not kind of, pretty much there, or round-about.
I want truth in labelling, whether an ingredient is ‘compound’ or under a certain percentage of the final product. I want to know that a potato is a potato, not a tuber artificially inflated with limited nutrients and sprayed with harmful anti-sprouting agents before it reaches my shopping trolley. I want the term ‘organic’ to be consistent, without needing to refer to a table of different standards or having to look into the technicalities of a definition. I want to understand what’s in my food and what my body needs, without wading through a sea of ads, fads, misinformation and half-truths.
When something doesn’t make complete sense to me, or even if it just doesn’t sit well and I don’t immediately understand why, I do some research. This is very easy to start, with the plethora of web and journal articles, online experts and books available at the click of a button – although, more and more, I find myself compelled to delve further. It’s a long, slow process and I am discovering sensationalism, propaganda and bias on all sides.
Uncovering the Truth is a fuzzy personal journey. Some people are happy with surface explanations and a warm belief that food regulators, government officials, big pharma and big business are looking out for consumer interests. This simple view doesn’t wash with me, especially as I find out more about the harmful or unproven additives in our food.
Take additive 320 as an example. It’s a synthetic antioxidant that causes hyperactivity, skin disorders, intestinal problems, headaches, migraines and respiratory problems, yet it appears in a popular brand of peanut butter which is marketed directly to children. And artificial colours are linked to ADHD symptoms, skin irritation and cancer, yet these are used in a brand of jellybean that is sold at the counter of most Perth chemists.
How can these synthetic, non-food substances be legally used in our food products, sometimes without recognition on a label?
This outrage has led me to a bigger compulsion than the drive for second-hand knowledge. I need to make calls, send emails, meet food producers and personally visit farms and production facilities, challenge retailers and regulators. And I have already started. I’m just in a spin as to what I should report back to you.
You see, I have come to the conclusion that our world view is provisional. Even eating wholefoods as much as possible, I can not own an absolute view when I am constantly discovering new information and updating known data that changes the way I see issues. I mean, organic honey is great – so long as the bees aren’t driving native fauna from their nests, and so long as consumers are not being overcharged for a product that is essentially organic anyway. I also think that free range eggs are the way to go – unless they are from an overcrowded facility that debeaks its chickens to prevent cannibalism.
It pays to ask. We can’t make good decisions if we remain in the dark, and living in ignorance does not strike me as a very ethical or enlightened way to live.
A wise friend once told me, “You just have to make the best decision you can on any given day.” My Truth is a philosophy that comes with filters and standards by which I review each new choice. If I keep these consistent and look behind me every once in a while, I can live with integrity. That’s mindful living. To a point.
In our throwaway and consumer-driven society, it is more important than ever to second-guess everyday purchasing decisions (eg. Do I really need that? What effect will eating that food item have on my mind and body? Do I really want to add to the demand for this item by voting with my dollar?). This can be difficult when we face oft-competing aspects, such as organic vs local vs sustainable vs processed vs cost when buying, and social vs time vs health vs pleasure vs hunger when it comes to eating food.
Holding onto a conscious hierarchy of factors can help us to make mindful decisions based on what we know, but it won’t necessarily give us all we need to make informed decisions. So just how far do we go?
I have come to realise that, while doing first-hand research is incredibly valuable, not everyone has the time, resources or inclination to ask these questions. So I will report, as I see it at the time. I just ask for understanding and healthy debate, because I still have much to learn.
This is clearly a topic that has me all fired up. What about you? What concerns and confuses you about your food? How far are you willing to go to get the answers you need?
H
PS. Thank you to my wise friend, J
The Magic Fork
In our house, there is a magic fork.
Our magic fork looks more like a spork:
My friend T introduced us to the magic fork yesterday, telling a wide-eyed Mr 3, “When mummy looks away, the magic works. Fill the fork with food… Now quickly make the food disappear before mummy turns back around!”
And indeed the food did disappear – behind a giggling toddler’s grin.
As Mr 3 was finishing his lunch in record time, T added, “Do you know that any fork can be magic? All you need to do is wish it.” – although I doubt as to whether he actually heard this advice; he was too busy eating.
It has taken nearly 4 years for me to be inducted into this mystical secret that has my little one raring to devour his meal without prodding or spoon-feeding. Why did no one tell me about this before?
Maybe it’s because, until recently, the tried-and-truthful tactics still worked [see Toddler Feeding 101], or it could be the fact that I used to look at such games as ‘tricks’. I was sure there was a more honest way to inspire children to eat healthy, delicious food all on their own.
Now I understand that, even though Mr 3 usually enjoys the foods on his dinner plate, there are many reasons other than lack of appetite or enjoyment as to why a meal will remain untouched, or take more than an hour to eat. With a new tiny person taking up much of my time and affection, the latest reason is the need for attention.
The magic fork has given me a fun new way to encourage my little person to eat while engaging his imagination – and it’s also been a wake-up call for me. Sometimes the eyes I use to view life are too adult. Sometimes I need to take myself back to a time when I set my imagination free. And sometimes all that is needed for a non-compliant child is a little tenderness and focused time.
When was the last time you used the magic fork?
H
PS. Thank you, T 
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The food world is full of dichotomies
The more I research into food, the more blurred I find the line between what is “good” vs “bad” for us. So much of what is truth in food relies not only upon the food itself, but also on its source, extraction and preparation methods – and, of course, whether or not that thing is what your mind or body needs at the time.
For example, spices are often antioxidant rich and good for us in small doses. Aside from adding a certain deliciousness to sweet and savoury dishes in pinch-sized servings, nutmeg [1] promises many and varied health benefits, including use as an antibacterial agent, digestive aid, acne cure and aphrodisiac! In large quantities, however, it can cause hallucinations, allergic skin reactions, miscarriage and even death. Ouch!
Below I have listed a few examples of commonly maligned substances that may not be so bad – depending on quantity, type and context.
Coffee [2,3,4]. The caffeine in coffee works by blocking adenosine receptors (adenosine is a neurotransmitter that promotes sleep). Regular caffeine use is shown to decrease the body’s receptors for norepinephrine (a hormone/neurotransmitter similar to adrenaline) and seratonin (an important ‘feel good’ neurotransmitter). Although the side effects associated with this highly addictive substance include insomnia, adrenal exhaustion, fatigue, headaches, diminished nutrient stores (esp. B and C vitamins), depression, mood swings, anxiety and more, many of us just can’t survive without our daily dose.
There are upsides to this addiction. Caffeine can cure headaches and migraines, temporarily enhance memory, concentration and mood, and it can improve the speed in which some tasks are achieved, so long as they are simple and repetitive. Research from Harvard Medical School also points to coffee as having beneficial effects in relation to blood pressure, cancer, cholesterol regulation, diabetes and Parkinson’s Disease (for men only – sorry, ladies).
Black pepper [5]. I know of a number of people who won’t take any pepper with their food because of its reputation as a stomach irritant. Maybe this is true of black pepper when taken in doses of more than a few grinds at a time; many spices do have associated toxicities/negative side effects when ingested at high levels.
Black pepper contains nutrients such as iron, manganese, potassium, calcium, zinc, magnesium, flavonoids, B-vitamins, and vitamins A and C. It possesses a number of healthful advantages, including use as a cure for flatulence, and antioxidant and anti-inflammatory properties. It is also purported to improve digestion.
Fat [6,7,8,9]. Not all fats are created equal. The health or otherwise of a fat depends on the type and quantity we consume. For instance, until recent years, coconut oil was given a universally bad rap. While hydrogenated coconut oil is linked to an increased risk of cardiovascular disease, virgin coconut oil is an effective antifungal and antibacterial agent that can treat a litany of illnesses, including asthma, bowel problems, liver disease, kidney stones, skin complaints and typhoid. As a medium chain fatty acid, coconut is effective in addressing weight/obesity issues by increasing the metabolic rate.
Polyunsaturated fats were once considered the darlings of diet. Though we do need a certain amount of essential fatty acids (the omegas!) in our diets, consuming an excess of the highly volatile polyunsaturated fats can contribute to “…increased cancer and heart disease; immune system dysfunction; damage to the liver, reproductive organs and lungs; digestive disorders; depressed learning ability; impaired growth; and weight gain” [7].
Dr Mercola and Nutritionist Cyndi O’Meara have both reported on the importance of saturated fats and cholesterol in recent years, and contrary to modern medical opinion. Saturated fats boost immunity, improve mood and have protective functions in the body (including heart, liver and cellular health). Hydrogenated oils and trans-fats are the big ones to avoid and, scarily, these are often present in heart-ticked products – such as margarine, which has effectively been plasticised.
All this said, I am fairly sure that eating an abundance of any type of fat at the expense of other nutrients is not a great idea. Some people can tolerate (or even need) a greater proportion of fats in their diets than others, while some find fats difficult to digest full stop.
Nicotine [10,11]. I’m including nicotine here because, although it’s not a food item, the world is still full of first- and second-hand smokers. I am sure that most of us have been indoctrinated with the dangers of smoking (like exposure to thousands of harmful chemicals and carcinogens!), and nicotine is an intrinsic part of that delivery mechanism. Nicotine is incredibly addictive – but did you know that it also builds blood vessels and is linked to a decrease in Alzheimer’s disease? It may also form a part of future treatments for diabetes, depression, schizophrenia and dementia.
Please don’t take this as an endorsement of smoking or nicotine products, because it isn’t. Although nicotine may have some therapeutic benefits, it comes with a swathe of other potential health issues – like breathing difficulties, skin irritation, dizziness, chest tightness, nausea, stomach pain, blurred vision, irritability, sleep disturbance, insulin resistance, and more.
When we look at our diets holistically, I have no doubt that there are many healthful and non-addictive ways for us to gain the purported health benefits of nicotine – and coffee too, for that matter.
I believe that the ages-old proverb of “one man’s meat is another man’s poison” absolutely holds true, and there is at least some truth in the adage, “everything in moderation”. What is detrimental for you may be beneficial for someone else, or it could be right for you right now. I am learning that there is no definitive right or wrong, and we eat for so many reasons other than base nutrition. Your foodly philosophy is a deeply individual balancing act.
I do know that you will gain more value and satisfaction from your food if you eat mindfully. Eat with happy intent and knowledge of where your every bite has come from. Eat with awareness of how you feel during and after eating each food, why you eat the way you do, and how each bite affects your actions and moods. Take personal responsibility for your wellbeing, making conscious choices about your consumption and habits, and enjoy the health that follows.
There is so much more to diet and balance (and these food items) than what I have presented here. I hope this post inspires you to do some research of your own, and I would love it if you would let me know what you find.
H
References:
- Ahuja, P. (2009) “Health benefits of nutmeg” on Complete Wellbeing Publishing Private Limited [online]. Accessed via http://completewellbeing.com/article/a-nutty-affair/ on 4 February 2012.
- Purdy, K. (2010) “What Caffeine Does to Your Brain” on lifehacker [online]. Accessed via http://lifehacker.com/5585217/what-caffeine-actually-does-to-your-brain on 27 July 2010.
- Veracity, D. (2005) “The hidden dangers of caffeine: How coffee causes exhaustion, fatigue and addiction” on NaturalNews.com [online]. Accessed via http://www.naturalnews.com/012352.html on 3 February 2012.
- Harvard University (2006) “Coffee Health Benefits : Coffee may protect against disease” on Harvard Health Publications [online]. Accessed via http://www.health.harvard.edu/press_releases/coffee_health_benefits on 4 February 2012.
- www.nutrition-and-you.com (2009-2011) “Black pepper nutrition facts” on www.nutrition-and-you.com [online]. Accessed via http://www.nutrition-and-you.com/black_pepper.html on 3 February 2012.
- Coconut-Oil-Central.com (2007-2012) “Coconut Oil Myths: Legitimate Misconceptions or Coordinated Lies?” on Coconut Oil Central [online]. Accessed via http://www.coconut-oil-central.com/coconut-oil-myths.html on 4 February 2012.
- Coconut Research Center (2004) “Coconut” on Coconut Research Center [online]. Accessed via http://www.coconutresearchcenter.org/ on 4 February 2012.
- Enig, M. & Fallon, S. (2002) “The Truth About Saturated Fat (3 parts)” on Dr Joseph Mercola [online]. Accessed via http://articles.mercola.com/sites/articles/archive/2002/08/17/saturated-fat1.aspx on 4 February 2012.
- O’Meara, C. (2008) “Cholesterol Scam Report”, downloaded from Changing Habits [online]. Accessed via http://changinghabits.com.au/_webapp_952448/Free_Cholesterol_Report on 19 January 2012.
- Silverman, J. (2011) “How can nicotine be good for me?” on Discovery Communications [online]. Accessed via http://health.howstuffworks.com/wellness/drugs-alcohol/nicotine-health-benefits.htm on 5 July 2011.
- Drugs.com (2000-2012) “Nicotine Side Effects” on Drugs.com [online]. Accessed via http://www.drugs.com/sfx/nicotine-side-effects.html on 4 February 2012.
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Year 4 begins
Ah, it brings a tear to my eye as I realise that my baby’s growing up.
Image: Stuart Miles / FreeDigitalPhotos.net
My little blog has just about graduated from toddlerdom: 21 January marked a very foodly diary‘s 3rd birthday.
While still very much about my adventures in food, the content has changed as my mindful eating business has grown.
Over the last 12 months with A Foodly Affair and a very foodly diary, I:
- published 34 posts, including 15 new recipes (either as guest posts or foodly experiments!);
- attended a week-long retreat with a raw food guru;
- looked into what makes bread and fortified cereals so bad; and
- made my own beauty bar.
I don’t exactly know how a very foodly diary will change and grow in its 4th year, but I would love for you to be a part of its morphology. One of the ways you can do this is by leaving comments against posts that really rile/excite you, involving yourself in AFA facebook conversations, following my sometimes random trains of thought on AFA’s twitter feed, or by taking part in my occasional polls and surveys.
In my posts of 1 and 9 January, I put out a call to action via a Polldaddy survey. I also committed to bringing you the results of that survey – and here they are!
What you said you wanted from a very foodly diary in 2012*
First of all, thank you to those of you who took the time to complete my survey [it really did take a whole 5 minutes, didn't it?] and to volunteer your preferences. I really appreciate you!
The results from my recent survey show that you want to see more recipes (30%), reviews (22%) and research (22%), with personal anecdotes (15%) and food facts (11%) trailing behind.
As well as notes of congratulations and [thank you kindly!], I received some specific comments on the content that you would like to see, including:
- more frequent posts;
- better organisation – eg. tabs for recipes and other major post categories;
- more foodly experiments;
- seasonal recipes.
You also told me that you wanted to know more about classes (40%), food coaching (40%), talks (20%), catering (20%) and consulting (10%).
[* Note that percentages against questions do not necessarily add to 100. This is due to the fact that respondents were able to select multiple responses for a number of questions.]
What I will deliver
While I can commit to delivering some of what you have asked for (thanks to the facts that I have a compulsion for foodly experiments, and I love to use seasonal, local and organic produce), there are other aspects that I will find more challenging.
Organisation. I promise to keep categorising posts. I will develop a more accessible menu system as time progresses (and I am aiming for 2012), however I can’t promise that this will happen quickly. All of the work on my blog is completed by me and this relies on my very basic html and css learnings.
Frequency. With baby’s birth positively imminent, I will find it hard to commit even to weekly posts for a few months. I will continue to do my best to post regularly and accurately. I will also actively source articles (in the form of guest posts) from knowledgeable and interesting people.
Information. I will let you know more about each of AFA’s services, with examples in future posts. In the meantime, you can get hold of basic information regarding these services via the AFA website.
For those of you who seek more information on classes, workshops and talks, you will find it on AFA News as it happens and in AFA’s monthly newsletter [sign up >>here<<].
>In case you are interested, I also recently published AFA’s basic calendar of classes. You can uncook with me again from May!
Thanks so much for sticking with me through another year. This year (coincidentally, the Chinese Year of the Dragon) has started with an awesome bang and I am so excited about what it promises for you and for me.
H
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Guest Post 5: The Hangover
Today’s guest post comes courtesy of Pauline, a friend who has selflessly put her sobriety on the line to test out hangover remedies just for you, and all in the name of research [thanks, Pauline!].
I am sure you will enjoy her post, and maybe even take away a few useful tips.
H
*
The Hangover: hangover tips
or “Have you ever experienced a fabulous night out but paid the price the next day?”
by guest blogger Pauline Tarrant
Planning the big night out. As well as choosing what to do, where to go and what to wear an important choice is how to avoid the big hangover.
Preparing for a big night out is sometimes like preparing for a triathlon: the body is about to go through a multitude of challenges and the first step is to get hydrated. If you are not the person who remembers to drink a glass of water with every alcoholic drink getting hydrated before you go out is a good option.
If drinking lots of water isn’t your thing, then milk can help ‘line the stomach’ (as my dad says). My friends and I tried this many times with a good level of success.
Attacking the hangover. So here are the Top 4 Rescues counted down, and how they help your body:
4th place: Marmite. Marmite contains salt, which is important to help retain the fluids you have left in your body and it is a great source of vitamin B12. B vitamins are important in the fight against the Big H. Of course you may be more familiar with Vegemite but, following many trials, Marmite seems to give the best hangover relief. The B vitamins can also be replaced by Berocca – which is also great, as this ensures you are getting fluids in too!
3rd place: Bach Rescue Remedy.. In my youth I spent many a morning working in a kitchen. Luckily my boss was into natural remedies and used to give me this. The alcohol solution gives you a small ‘hair of the dog’ fix while the flower essence gives you reassurance [it reassured me that I could survive the full shift!].
2nd place: Peppermint or Ginger Tea.. Both tick some critical boxes including rehydration, soothing nausea and indigestion. Ginger also has pain reliveing properties that should help the headache. Ginseng tea is also reported to have similar positive effects but I have not tested this.
1st place: Strawberries. Strawberries offer a tasty way of replacing the vitamins destroyed by alcohol and are so juicy helping to replace vital fluid levels! More good news for this yummy berry is that it can also act as a preventative hangover measure. If you don’t have strawberries on hand, bananas are also another great cure.
Smoothie magic. Even more effective than the Top 4 Rescues, the best cure I have found was recommended to me during a stay at Samudra in Dunsborough: chlorella. Just in case you can’t get chlorella in tablet form you can make an awesome smoothie, this is especially good if you are off for the second night in a row and need an energy boost as well as hangover cure and a boost to fluid levels!
>Note from Hannah: for a basic overview of chlorella’s properties and benefits, you can do a quick google or follow this link.
Recipe #128: Chlorella Smoothie.
Pop into your blender or Thermomix the following ingredients:
► 1 frozen banana
► a small handful of berries
► ½ tsp chlorella
► ½ tsp spirulina
► 1 tsp cacao powder
► 1 tsp maca powder
► 1 tsp acai powder
► 1 glass fortified soy, rice or oat milk
► 1 tbsp honey
Put the blender on high (or speed 8 on the Thermomix) for 1 minute, pressing the Turbo button from time to time.
The drink is enough for two so you can share with a friend or save some for the morning after. When you have tried the smoothie a few times, try slowly increasing the chlorella to maximize the effectiveness of this superfood!
[DISCLAIMER: This article is designed for people going out on a reasonably big session - not an all day, all night party. Sleep might be the only way to help recover from that!]
My guest posts typically get lots of clicks well after they are published – because I only choose talented & interesting people to write on a very foodly diary! Check out previous guest posts via their links:
- Guest Post 1: The Green Smoothie – by Marion Egger
- Guest Post 2: Pure Decadence – by Aileen Sforcina
- Guest Post 3: A craving for flourless orange, coconut and almond cake – by Adrianne Barba
- Guest Post 4: Mango & Avocado Salad – by Joshua Jones
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Ain’t no liquor in liquorice
I love liquorice (aka “licorice”) in all forms, or at least I thought I did until I tasted a triple-salt variety last weekend. The black cats and coins were ok. Even the soft double-salt triangle had its charms. Maybe it’s my pregnant tastebuds, the low added salt in my diet, the unfamiliar tang of ammonium chloride, or a blend of all of the above. No, I did not like the three-times salt, not one bit.
This is a usual reaction of non-Dutch zoute drop tasters, the nice Dutch man said as he effectually patted my pretty little head. I guess I will have to be satisfied with my Anglo-Saxon/Chinese/Italian heritage and accept that I do not have an in-built preference for salmiakki.
I had assumed that, given the name, liquorice may have originally contained alcohol. I was wrong. Seeking an etymological description to explain the name and history, at least in part, I discovered that the word ‘licorice’ is rooted in Latin with an Old French influence (from liquere – to liquefy – and reglisse - after the method of extraction). The Anglicised ‘liquorice’ apparently came about c.1600.
Liquorice is traditionally contraindicated in pregnancy as it is linked to stimulating uterine contractions, premature labour and raising blood pressure. Although most reports of liquorice’s pregancy-related side effects are suspected or anecdotal, I did manage to find one definitive study: high consumption of liquorice (100g+ of pure liquorice per week) while pregnant is associated with lower IQ and behavioural disorders in the child.
For the general population, so long as you do not suffer from high blood pressure, liquorice promises some amazing health benefits. Its therapeutic use in Ayurvedic and Chinese medicine is well documented and diverse; it can be used to promote good oral hygiene, aid weight loss, and treat ulcers and eczema – amongst other cleansing and protective functions.
I have developed this week’s recipe in honour of this herb – with thanks to @bradav & @Claudia_delaMot for sharing flavour pairing ideas! While it could benefit from tweaking, I think you will find this recipe to be refreshingly different, with a pleasant and lingering sweetness.
Recipe #127: Cherry liquorice sorbet. If you apply my method, it will take you 15-24 hours to make this recipe, thanks to brewing & freezing time. I used organic ingredients and Mac, my Thermomix (TM), to create this recipe. I also used a kettle, a teapot, and an icecube tray and a flexible baking dish to freeze my ingredients.
You will need:
► 2 tsp dried liquorice root
► 1 tsp dried peppermint
► 75g dried cherries [not a technical measurement. I had 14 dimples in my icecube tray and placed 5 cherries in each dimple. 5 dried cherries = 5g]
► 60g panela, pre-ground into a fine powder
► the seeds scraped from 1 vanilla pod
► 810g (about 810mL) water
There are 4 main steps to this recipe:
(1) brew the tea;
(2) plump the cherries;
(3) freeze everything; and
(4) turn it into sorbet.
For (1), place the liquorice root and peppermint into a tea pot and wet with cool water. Start to boil the water in your kettle, but heat only to the point that the kettle becomes hot to touch (~50°C). Turn off the heat and pour the water over the herbs, then allow the tea to brew for around an hour. Do not strain all of the tea afterwards; you will use some of the tea in step (2) and the rest in (3) after more brewing time.
(2): Distribute the cherries evenly across the icecube tray. Pour some of the (strained) tea from (1) over the cherries and cover the tray; leave overnight. Leave the remainder of the tea to brew overnight.
(3): The next morning, place the icecube tray in the freezer. Strain the rest of the tea, which has brewed overnight, into a flexible baking dish and also place this into the freezer. Leave everything to freeze completely.
(4): Remove your cherry cubes from the icecube tray and crack your tea into icecube-sized pieces. Place all of this into your Thermomix (or I am sure you could use a decent food processor/blender) with the panela and vanilla. Process until you have a beautifully homogeneous mixture [TM: speed 7-8, using your TM spatula to constantly push and work the mixture from the TM lid, for as long as it takes to get a smooth sorbet].
Serve on chocolate dirt [crumbed remnants of raw choc pastry from my pretty little raw petit fours] with little pieces of dried cherry. The dried cherry pieces candify in your mouth when combined with the ice cold sorbet.
At one day shy of 37 weeks pregnant and with a naturally low blood pressure, I reckon my risk of ill effects from moderate liquorice enjoyment to be negligible – making this sorbet my newest low guilt treat.
H
PS. For those of you who haven’t yet taken the plunge, I have extended the closing date for my 2012 survey to 14 January:
Thank you to those of you who have completed or are about to take the survey! I will use the results to better meet your needs as a reader and/or client.
Addendum of 9/01/2012: I corrected the weight of cherries in the recipe to 75g after a remeasure this morning, although I’m not sure that the 5g would make a detrimental difference. I also included an instruction to strain the liquorice-peppermint tea before freezing.
Like this:
What I want from 2012
Image courtesy of Naypong / FreeDigitalPhotos.net
Happy New Year! I hope your New Year’s Eve celebrations were excellent and that you have some awesome plans for 2012.
With its many fascinating twists and challenges, my 2011 was a brilliant learning curve – and, if I’m honest with myself, that is exactly as I wanted it. A true adventure.
Instead of recounting achievements like I did last year, here is an abridged glimpse of my gratitude list:
- 2011 gave me the opportunity to become my own boss 100% – and I grabbed it with both hands!
- I have a gorgeous, growing, blended family, with the most amazing man in the world.
- My friends and family are open and supportive, no matter how long it is between phone calls or visits.
- I am surrounded by positive people and energy. People have come into my life at exactly the right time and every one of them has taught me something new.
- I have reclaimed my health and my life.
I am so blessed.
Many articles and artefacts influenced my thinking in 2011. Five of my favourite topics include: ♥ the action-inspiring Holstee Manifesto ♥ research on neuroplasticity and authentic happiness ♥ epigenetics: why our genes are not our destiny ♥ telomeres, cancer and aging ♥ confessions from a former big food executive
In looking forward to 2012, I researched New Year’s resolutions and discovered that most people share very similar resolutions, which inevitably relate to health and self-improvement.
*** Gratuitous plug: if you are one of the many who has made a NY resolution relating to health, please consider coming along to my “Juices, Smoothies & Salads” Uncooking Class on Thursday, 12 January. Your investment of $55 will give you new flavours, techniques and info that will help you to be more creative in the kitchen; more details via AFA news. ***
On the strength of stats that tell me I am more likely to achieve my goals if they are small and tangible (even if they are labelled as NY resolutions), I have reversed my usual anti-resolution stance and set a number of tangible goals for myself and my family this year.
I will share one in particular, as it relates to you: I will be more present. I will open my ears and be more responsive to you, as a reader or client.
To help me to better understand your needs, I would appreciate it if you could click on the button below and complete my 7-question, 5-minute survey [closes 10 January; results to appear in a future blog post]:
So, what do I want from 2012? I want success in everything I do. Living authentically, I want my world to be harmonious, courageous and incredibly happy, and I want to make the world a better place by being the best version of me that I can. I want love, laughter and adventure – and all to the soundtrack of my own drum.
May 2012 bring you everything you need (and maybe just a little bit more). I have a really good feeling about this year already.
H
Very merry and delicious indeed
Our little family recently enjoyed a long weekend away to Western Australia’s picturesque south west.
We stayed in Prevelly, one of the sites most affected by the November-December bushfires. My thoughts are with the families who lived in the 39 residences lost, and also with the fire-fighters who did such a fantastic job of safe-keeping hundreds more.
Although much of the countryside remains eerily clad in communities of blackened twigs and burnt up stakes, new shoots have begun to emerge amongst the carnage. Tourists are lining the beaches and the locals are upbeat.
This was a trip of discovery. It taught me much about myself and the nature of the family holiday. Never again will I expect to relax with two (almost three) kids in tow, and never again will I take stolen moments of quiet for granted.
It also brought new tastes: as we returned to Perth, we chanced upon precious wares from WA’s first ‘bean to bar’ chocolatier.
Gabriel Chocolate
Gabriel Chocolate is located on Caves Road, Yallingup. As well as artisan chocolate, you will find hot chocolate, Five Senses coffee and baked chocolate treats in the cafe – and a soccer ball and totem tennis set on the lawn outside to keep the kids amused while you’re getting lost somewhere in Venezuela. Or Ghana. Or Madagascar.
While you can comment on the size of each chocolate particle and the perfection of the tempering process, I appreciated the tiny quirks of this beautiful product – and, in any case, it’s the flavour I crave. I was not disappointed with the smooth, rich texture and I also loved the fact that each block is single origin.
I could not resist purchasing a gift pack containing all of the 85g dark chocolate blocks on offer [in the name of research, of course]. I just hope that enough of each lasts until next week, when I plan to taste them side by side.
Want more? You will find a thoughtful blog post on Gabriel Chocolate at Cafe Grendel.
Samudra
After Gabriel, we lunched at Samudra. I don’t think I have to reiterate just how much I love Samudra’s inviting energy and inspiring philosophy. It is one of my happiest places indeed. I’m feeling a little achey on the inside for missing out on yoga this time around.
Though none of the cafe floor staff from my last visit were there, the service was prompt and friendly.
We started with green smoothies and cacao nut milk, before feasting on ‘Chilli Non Carne’ [= raw zucchini pasta, mixed with a tasty sauce featuring carrot, celery and mushroom] and ‘Kombi Breakdown’ [= a superdelicious dhal]. These dishes provided ample shareage for two big people and two little people.
If you haven’t already been to Samudra, please do. You can day trip it to Dunsborough from Perth, and it’s also the perfect place to relax on that weekend away.
My gift to you
I also want to give you something to celebrate the festive season. This recipe comes sans photographs, courtesy of my hungry tummy. When I first laid eyes on A Dash of Compassion’s no-bake apple tart, I knew I could modify it for a raw palate. So I did. The apples really benefit from a prolonged soaking time, and try to source Granny Smiths if you can.
Recipe #126: Apple pie.
You will need a Thermomix (TM), food processor or a good blender to make this raw recipe, as well as a cake or tart tin lined with baking paper.
The ingredients – for the crust:
► 2 cups of walnuts, ground into a crumb
► 4 dates
► 20mL coconut oil, warmed to a liquid
► 1 pinch of salt
– for the date cream:
► 1 cup of dates, soaked in just enough water to cover them
– for the filling:
► 5 medium-sized apples, cored, peeled and finely sliced
► 1 tsp cinnamon, ground
► 4 cloves, ground
► 1 generous grating of nutmeg
► juice of 1 lemon
► 1¼ cup of apple cider vinegar
► ¼ cup of panela or rapadura
Start by lining a baking tin. Make the crust by processing all ingredients together until it forms coarse crumbs that clump when pressed together. Press the crumbs across the base and up the sides of the tin, then place into the fridge for at least 30 minutes.
Prepare the filling by placing all ingredients into a large bowl and soaking for at least 4 hours, and preferably overnight. Carefully fold the ingredients together several times over the first 2 hours to ensure they are well combined and the apple slices are completely coated.
Make the date cream by blending/processing the dates together with their soaking water until a creamy texture results. Spread the date cream over the base of the premade crust. Fill the crust with neatly layered slivers of the softened apples and refrigerate for at least 30 minutes before serving.
Serve in generous slices straight from the fridge, drizzled with maple syrup, topped with nutmeg and candied orange zest. Eat. Enjoy.
I don’t know about you, but our Christmas has already started to ramp up. My best wishes to you and your family for the holiday season. Keep safe and happy, and I hope to see you here again very soon.
H
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