Walnut Pumpkin Shake

Something to try!


Tomorrow is Thanksgiving!  What a better way to serve your guests the morning of Turkey day than with a tasty holiday inspired breakfast??  This is what I like to call National Eating Day and you will be eating all day; so skip the morning pumpkin cinnamon rolls and give your guests a healthy start to the day!

And in this recipe you get to use your Homemade Walnut Milk from last week!

Makes 1 Shake



  1. Place all ingredients (except nutmeg) in blender.
  2. Blend until smooth.IMG_6956
  3. Serve and Enjoy!IMG_6966

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Mindblowingly simple coconut sauce: 3 ingredients to weeknight bliss

It really is mind blowing!

Two Spoons

This spaghetti was born on a “why-isn’t-it-Friday” Monday, inspired by our hands down favourite Samoan food, palusami (ok, maybe a close tie with the pina coladas with freshly made coconut cream). Our friends’ Lonely Planet guide described palusami as “calorie bombs” of coconut cream and we knew we had to try them. Fortunately, we were lucky enough to enjoy these creamy parcels made the Samoan way – wrapped in fresh taro leaves, then banana and breadfruit leaves, and placed atop some taro root that roasted in red hot stones covered with a motherload of banana leaves (all part of an umu). You should have seen the four of us descend upon the deliciously ugly, curdled, almost cheese-like palusami, with hunks of roasted taro. We cleaned up every last drop within minutes, after a somewhat hesitant start.

Salty coconut spaghetti-1

Since taro leaves and fresh coconut cream is a little hard to come…

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Raw breakfast for children

Mornings are always difficult for us because of the many food sensitivities in my family. This breakfast came out after many hours of searching for ways to include more raw food into the children diets. It’s not an everyday make because it requires time and inspiration, it also lacks protein (add a hand full of raw nuts for protein).

The ingredients are listed with no quantities as I haven’t measured anything, just put in whatever was in my fridge.

The result was quite pleasing:

1. Sunrise green blood



celery sticks



kale leaves




Juice them all with a good slow gear juicer (centrifugal ones don’t do leaves).



2. Morning island







orange, tangelo or other citric


Chop them and arrange them nicely on a plate


Lake and share please!




“Both abundance…

“Both abundance and lack exist simultaneously in our lives, as parallel realities. It is always our conscious choice which secret garden we will tend… when we choose not to focus on what is missing from our lives but are grateful for the abundance that’s present — love, health, family, friends, work, the joys of nature and personal pursuits that bring us pleasure — the wasteland of illusion falls away and we experience Heaven on earth.”
— Sarah Ban Breathnach

“…conflict is…

“…conflict is the primary engine of creativity and innovation. People don’t learn by staring into a mirror; people learn by encountering difference.”
— Ronald Heifetz

Piadins with polenta (almost gluten free) DF, vegan


This my recipe for recycling polenta. If you have any left over polenta from the night before you can transform it into these tasty piadins.

I adapted recipe from http://www.lauraadamache.ro/2009/01/piadine-de-mamaliga.html (it’s a Romanian site by the way).

Ingredients are very easy:

-polenta from the night before

-gluten free flour with raising agent – as needed

– Spelt flour (1/2 cup) (I was afraid to try only gluten free flour but feel free to experiment).


break polenta into small pieces (make sure you cut any hard pieces, crusts, etc) then add generously gluten free flour and knead.

It takes some time as you have to mix flour and polenta well and knead it vigorously. Add the spelt and continue to knead until you get a nice dough ball.

Divide it into equal small balls.

Place a frying pan (with no oil or only with a spray of olive oil … but works well with no oil) on the stove and heat it up.

In the mean time start rolling the little balls until you get nice flat wrap like piadins.

When the pan is hot start frying them (2-3 mins each side or until they are done).

These piadins are a favorite for my family. You can eat them plain or dipped into salsa or other dip.

Like and share please!




“Rest is not id…

“Rest is not idleness, and to lie sometimes on the grass on a summer day listening to the murmur of water, or watching the clouds float across the sky, is hardly a waste of time.”
— Sir J. Lubbock