Bitter Sweet Kumarahou.

Posted by on 19 August 2017 | 6 Comments

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I've held back for a long time from writing about any of our native medicine plants growing here in Aotearoa NZ. Kumarahou is a case in point. It's seen less and less, growing as it does, or at least trying to establish itself on clay banks alongside country roads. It can take years for the seeds to germinate. As long as 8 years I've been told so not such an easy plant to propagate in a nursery situation. Years ago I managed to purchase a few seedlings and have nurtured them carefully trying to find the right spot where they can flourish and maybe, just maybe set some of their own seed and grow some babies. I've used some of the leaves to make tonics and tinctures but never been greedy. The health and well-being of the mother plants are more important, and they are quite a sensitive plant requiring gentle treatment. Read the full post.

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Melt in your mouth CAROB FUDGE.

Posted by Tricia on 19 January 2016 | 9 Comments

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Recently I bought a 3kg bag of organic cacao nibs through our organic co-op. I was on a bliss ball binge using nibs and lots of other goodies, when suddenly it was like....I can't eat another bliss ball if you paid me, well maybe I could but you would have to pay me quite a lot. So anyways I was browsing the web as you do looking for raw recipes with nibs when I stumbled upon this one using carob.....Carob Fudge in capitol letters. OMG it is melt in your mouth divine. I can't take any credit for the recipe it comes from this website and it is Sophie Van Tiggellen's recipe.

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Easy as Kimchi

Posted by Tricia on 30 December 2015 | 7 Comments

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From memory the first time I had this dish was while visiting my kids in London and being taken on one culinary adventure after another. I'm such a spoilt mama! Kimchi is another fabulous fermented food you can easily add to your diet. A Korean traditional dish, it was a way of preserving cabbage for the cold winter months pre-refrigeration. There are many different ways of making kimchi and many different potential ingredients. The one I have made here is super basic. I've chosen everyday ingredients but I'm happy with the results. I've found each time I help myself to a forkful from the jar it gives me a nice little lift. Most kimchi has a strong red coloration, perhaps from more cayenne than I've used? though this one has a pretty good bite to it with just 1/2 tsp. For recipe read the full post.

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Banana Bread

Posted by Tricia on 4 December 2015 | 13 Comments

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For my last birthday I was given the NZ cookbook "Whole". This is Monique Satherley's Paleo Banana Bread. It's the best textured gluten free cake/loaf I've found to date and I'll definitely be playing around with this recipe for different blends. What's more I had all the ingredients in my pantry. It's super simple and if you are like me and seriously cutting refined sugar from your diet and with a post menopausal sweet tooth this is perfect to have on hand. 

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Best Red Sauce

Posted by Tricia on 24 October 2015 | 6 Comments

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This is the perfect red sauce, it was taught to me rather a long time ago by my very first boyfriend whose parents were Italian. It's ready in half an hour but has enough depth to satisfy. I like to serve this sauce with my Gnocchi alla Romana

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Gnocchi alla Romana

Posted by Tricia on 24 October 2015 | 6 Comments

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Spring is the perfect time for making and eating this classic Italian dish. It needs a soft green spring salad as an accompaniment along with a simple red sauce. With eggs and milk at their best I just can't resist. This recipe is not for the gluten or dairy intolerant. It's rich and decadent but also plain and simple. I guess you could say it's classy peasant food.

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Dandelion Coffee

Posted by Tricia on 5 July 2015 | 5 Comments

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I've been drinking dandelion coffee for years now and heartily recommend a daily cuppa to any of my peops needing some liver support. The liver does a myriad of things including clearing the blood of toxins and nasty chemicals. So yep it certainly earns it's keep, being bombarded left right and centre with toxins from air, food and water, never mind medications and cleaning products. Dandelions are rich in vitamins and minerals, trace minerals and micronutrients.  In my garden I've been leaving all the dandelions alone, resisting the urge to pull them out whilst weeding, with a mind to harvesting the roots and making my own coffee. Two year old plants harvested autumn/early winter are best as the roots are larger, tastier and more nutrient dense.

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LAMB NECK STEW

Posted by Tricia on 6 April 2015 | 5 Comments

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A family favourite, lamb neck stew is a budget meal perfect for the cooler weather. It can be cooked on the stove top in a heavy bottom pan, in a slow cooker or in the oven in a deep casserole dish as I have tonight.

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CHIA PUDDING

Posted by Cherry on 6 April 2015 | 4 Comments

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Pudding for breakfast. Nom nom. High in quality protein, high in fibre, omega-3 dense and gluten-free, chia seeds make a great breakfast. If you haven't already given it a go what are you waiting for.

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MAKING KOMBUCHA

Posted by Tricia on 4 November 2014 | 6 Comments

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KOMBUCHA  This word sounds like it needs an exclamation mark and a very loud HOLA at the end. Well believe me that's how I feel today after finally making/saving my kombucha tea. My poor scoby has been sitting neglected in the jar for six weeks because I did not get around to doing anything with it. Clearly I was just plain lucky or it is a very forgiving process, because, after six weeks it went through three cycles of making new scoby's and then the old ones sort of shriveled up at the bottom of the jar. So lets go back to the beginning. Like I said about six weeks ago I became the happy recipient of a scoby.  I took it home and made up a batch of kombucha tea, with all the best intentions in the world.  For the recipe read the full post

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