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Sunday, December 20, 2015

Raw Gingerbread Biscuits

I always start to feel really exhausted this time of year. Maybe it’s due to the numerous Christmas gatherings (which equals a higher intake of wine) or the ridiculously hot weather (which equals a higher intake of beer). Either way, when family pop by or I just feel like an afternoon boost when my energy levels sag, it’s always good to have something on hand so that I don’t reach for an unhealthy choice, like the copious amounts of chocolate we’ve received as Christmas gifts that I can’t seem to re-gift fast enough. (The beer we’ve been gifted however, can stay – a girl's got to have priorities.)

These raw gingerbread cookies can be eaten straight from the freezer and are so quick and easy to make.


1 ¼ cup pitted dates
1 cup of walnuts
½ cup of almonds
1 tablespoon of ground cinnamon
1 teaspoon ground ginger
½ teaspoon of ground nutmeg
¼ teaspoon of ground cloves
¼ teaspoon vanilla

Place the dates in a bowl of warm water and soak for  about 10 minutes. Remove from water and squeeze as much liquid out as you can. Set the dates aside.

Blend all the other ingredients in a high-speed blender or food processor (I used a stick-blender) until you get a fine consistency like flour.

Add in the dates and mix with your hands, squeezing the mixture together to form a dough (if the mixture seems too wet add more ground nuts).

Roll one tablespoon of the mixture in your hands to form a ball and if you like, slightly flatten with a fork to form a biscuit shape. You can also flatten out the mixture and shape with cookie cutters. Place biscuits into a container and pop in the freezer. Eat when chilled. 

Sunday, December 13, 2015

Chia Seed Breakfast Pudding

I like to think I’m a morning person. And, I guess I am a morning person. I’m just not a very pleasant one - at least not when other humans are also trying to be morning people. Like my husband for example, who when rising early likes to turn on the TV, loudly. Or listen to guitar solos on Instagram, loudly. Or empty the cutlery from the dishwasher by throwing each knife, fork and spoon from the cutlery basket into the drawer; you guessed it – VERY LOUDLY. Honestly I’m getting irritable just thinking about it. Which is why, even though I like to think that I can get up and make a nourishing, tasty breakfast each morning, I’m not sure I can do it and stay happily married. Also, this little lady has to get paid so between trying to fit in a morning yoga practice, attempting to apply makeup in between sneezes because I may have indulged in a glass or two of wine the night before, even though I KNOW it’s going to cause me to have hay-fever (life is all about balance right?), and spending at least 15 minutes running around the house frantically searching for my keys/wallet/shoe – how do I ALWAYS misplace one shoe? It’s always comforting to know that even though my mind might be as scattered as leaves blowing in the wind first thing in the morning, I know that in my magic treasure box (also known as the fridge) I can pull out a jar full of the tastiest, breakfast-goodness I have ever had the pleasure of devouring.

I normally prepare a week’s worth of these on a Sunday afternoon and leave them in the fridge. You can either add the fruit and nuts or muesli before eating (in which case the puddings will keep for up to 5 days) or add once the pudding has set and then freeze the jars until ready to eat.

Ingredients (makes one jar):

  • ¼ cup Chia Seeds
  • 1 cup coconut milk

Add the chia seeds and coconut milk to the jar and stir well to combine (if not stirred enough some of the chia seeds can stick together and will not soften properly so you’ll end up with a chewy ball of chia in the middle of your delicious pudding).

Pop the jar into the fridge to set overnight. Once set, top with fruit, nuts and or muesli of your choice. My favourite combination is Mango, Strawberry, Passionfruit and almonds.