Feel Good Friday

Friday? Always brings a smile to my face. For my happy Friday breakfast, a piece of rye bread spread with Nut Pulp Hummus, washed down with some ice cold almond milk, made me almost jump off my seat and spring into a star jump! Woohoo!

Some good news to share, this month my first offering in my new column in Families First has been published. I’m enjoying this new chapter of sharing my passion for healthy food and will be sharing some of the recipes here too. 

Last week I posted a recipe for Almond Milk, I’ve had several requests to post a follow up. Those who made the silky ambrosia will know that the by-product is a fair amount of pulp. Pulp, not the kind for papier mache. Instead, pulp, so creamy and delicious it almost wills you to give it a couple of minutes to bring forth its majesty. Chickpeas are literally quaking in their boots, as this gorgeous dip gives the classic ingredient a run for its money, in fact you may never tread the pea path again!

This lovely dip will keep up to seven days in a tightly sealed container, though it’s so delicious I very much doubt it will last that long! There are hundreds of recipes to make the most from nut pulp, and there are whole blogs dedicated to the subject, here are a few;

discovery-what-to-do-with-almond-pulp-recipes

elanaspantry

As you dip into the weekend, may you feel great and enjoy whatever gifts are given to you today, for they make tomorrows dreams come true.

Lots of love,

FFXOX

Nutty Hummus

Nut pulp, 4 tbsp (leftovers from making nut milk from this recipe)

Garlic clove, 1

Lemon, 2 juiced

Water, 2 tbsp

Tahini, 4 tbsp(or other raw nut butter)

Ground cumin, 1 tsp

Smoked paprika, ½ tsp

BLEND everything until creamy smooth, accept the nut pulp.

SEASON to your taste.

SPOON in half the pulp and blend again.

ADJUST seasoning, you may want to add some more lemon juice, personalise it so it’s deliciously suited to your taste buds.

SPOON in remaining pulp and blend again.
SPRINKLE over smoked paprika, it gives a gorgeous kick!

SERVE with crudités and spread on your favourite bread, rye bread is a personal favourite.

Almond Milk

Cleopatra bathed in it, babies live on it and this New Years Day I raised a glass of it!

Milk, life juice of the universe! 

Though this one is dairy free and brings to mind one of my favourite tipples, the Japanese yogurt drink, Calpis. If you fancy something light and delicious, that is literally singing with goodness, look no further.

However, before I say anymore about almonds, I’d like to wish you a very, VERY!

Happy New Year!!!

I hope 2012 is full of happy dreams coming true and many moments of pure joy! Also totally nourishing in an organic way!!!

Now to almonds…

Awaken your inner gorgeousness with sweet milky moments. Simple is one of my favourite words, and this darling recipe is deliciously simple. Apart from a little soaking and some pre prep, the actual mechanics of the recipe are plain sailing.

I met a friend the other day and we were discussing new years resolutions, we spoke of how quickly life changes and considered what we’d like more of in this coming year. We agreed how refreshing it is to be in the company of those without an agenda and how natural this is for children. With all the complexities of modern living, in a world that is often tumultuous, making milk, of a nutty kind is as agenda free as laughing at a funny joke. Release judgement and cherish freshness, this drink is a tonic, perfect for nursing mothers and anyone who’d like a brain boost, pretty peachy skin is a happy result too, though more pleasing than anything is its subtle marzipan taste in a light milky form that is truly unforgettable.

Almond milk is a great addition to smoothies, lovely in soups, splashed over cereal and as a refreshing morning drink. If that wasn’t enough, then here are a few more reasons to go bananas for Almond milk!

•  Boosts energy.
• Great in pregnancy as it contains folic acid.
• Helps curb hunger, the mono-saturated fat it contains satisfies appetite, thus helping to reduce over-eating (also found in olive oil and salmon)
• They have a low GI and help decrease rises in blood sugar after meal, so bye bye to flat drowsy feelings after eating.
• Great for heart health, they lower cholesterol.
• May help prevent the development of diabetes.

So if the festive season has left you feeling in need of a good cleanse, drinking almond milk is a wonderful way to welcome feeling good in 2012!

Huge winter warming hugs,

FFX

Almond Milk

Organic raw almonds, 1 cup

Water, for soaking

Water, 800ml (roughly 3 cups)

Dates, 2 de-stoned

Vanilla extract ½ tsp

SOAK almonds over night in a cup of water covered with cling film.

RINSE almonds in a sieve under cold running water.

BLEND almonds with water and dates until silky smooth.

STRAIN through a muslin/ cheese cloth into a jug or glass bottle.
SQUEEZE out every last drop.

KEEP in the fridge and use within 4 days.

The recipe for Acceptance

Millions of stars transcending into an evening night,

Christmas Eve, waking dreams are taking flight.

Bells ring while soulful choirs sing,

A child's laughter is a prayer on a wing.

Welcome hope, acceptance and unending love,

The gentle snowfall, feels like the softest glove.

Quiet white light, blinding and tall,

Merry Christmas, to one and all!

I’m opening a different kind of present this year. I’m taking it slowly and willing it will last – it’s as simple as it is profound ~ acceptance.

This year, that is all I want. Though I’m careful not to say “I want.” My Mum always said to me “I want never gets.” So perhaps, “I hope,” is enough, for surely hope is the one thing we all need now and everyday.

As I watch my twelve-week-old son kicking the air and my eldest son singing, meanwhile the little lion cub is mesmerised by his own tiny feet - I am filled with blissful joy, life is so simple for them, just as it should be.

LIFE – now there’s a thought. If you’ve been reading my blog for a while, you will know that last year in 2010 - I said goodbye to my Dad, and this year, I’ve said goodbye to my Mum. On the 5th December, their wedding Anniversary - we said a final goodbye in the Church they married in.

TEARS - heal, I’m told. I’ve always been open with my feelings, it’s no coincidence that this blog is called Feeling Food! I want to say a heart felt thank you to all of you who read my blog and share your thoughts with me. I love reading your messages and am so thankful that it is reaching readers all over the world.

LIFE – one big mystery, that with each experience, good and bad, a new piece of the puzzle is given.

GIFT - every moment of connection and laughter shared.

I’m cherishing the now with all my might and praying for a peaceful and love filled Christmas. I’m sending you all huge amounts of light and love, two of the most important ingredients for a truly merry Christmas – in life and in the kitchen.

“At Christmas I no more desire a rose, than wish in May’s new-fangled shows; but like of each thing that in season grows.”

William Shakespeare

Love Always and forever!

Merry Christmas 

FFXOXOXO

The recipe for Acceptance

Water, an endless well

Faith, 21g

Acceptance, a litre undiluted

Patience, a very generous handful

Compassion, 1 whole finely chopped

Generosity, zest and juice

Light, to guide and surrender

Deliverance, a mighty amount

Strength, as much as you need

Hope, 12 turns

CUP water in your palm, let it cleanse you.

ADD faith and acceptance to a large circular bowl.

MIX with your hands, remember to trust your instincts here. They’re your best-friends in the kitchen and everywhere in fact.

SWIRL in some generosity, notice how it brightens up everything.

GIVE light, as much as you can find in immeasurable quantities.

GENTLY sieve and season with deliverance.

BLEND in strength and hope eternal.
BE thankful with gratitude in everything you do and remember how lucky it is to be you!

Million-dollar mincemeat

The million-dollar question: what is love?

Christmas.

Christmas.

And I'll say it one more time,

Christmas!

Christmas brings past, present and future together like no other day. Emotions run high this time of year. Pressure pulses, lights flash and the true message of Christmas may sometimes get lost in tinsel. The Feeling Food approach to Christmas ~ forget the spending, the wrapping, the card writing and the grand expectations - simply be. Be true to you! And enjoy the very special moments that dance a merry tune this time of year . . . 

What is the million-dollar commodity?

Time. Tick tock, time. Take some time to figure out what will make this Christmas special for you? Be thankful for challenges, they make you strong, be gentle with your foes, it'll make you wiser, and above all cherish those you love, they are priceless.

Life is precious.

An old friend, Angela, asked me for a mincemeat recipe. I've chatted with my dear Granny, looked through my beloved Mums Christmas notebook and thought to myself, what would go into a million dollar mincemeat recipe? And here is my special mincemeat recipe, a happy combination of all three! Enlightened with fig, given a fantastic health boost by goji berries and cranberries (wonder foods) freshened by lime and given festive cheer with ruby port and cointreau for good measure.

As I pottered about making this, with the radio in the background playing Christmas tunes, I couldn’t help but feel thankful. What a simple pleasure it is to make mincemeat. Fragrant scents and gentle mixing make this day feel more festive.

Wishing you peace and warmth.

Lots of love,

FFX

Million dollar mincemeat

MAKES 1 litre

Bramley apples, 200g, peeled, cored and chopped

Dried cranberries, 75g

Goji berries, 75g

Figs, 150g trimmed and chopped

Sultanas, 150g

Raisins, 150g

Vegetarian suet, 150g

Soft light brown sugar, 150g

Limes, 2 zest and juice only

Lemon extract, 1 tsp

Vanilla extract, 1 tsp

Honey, 2 tbsp

Cointreau, 30ml

Ruby port, 60ml

Ground ginger, 1 tsp

Ground cinnamon, 1 tsp

MIX all the ingredients together.

HEAT in a large saucepan gently, until suet has melted and everything is glistening.

SPOON into sterilised jars and seal.

MERRY goodness awaits!

The little things

A winter Breakfast to melt the ice

Turning a key that works.

Arriving to a warm and peaceful home.

Hearing the voice of someone you love.

Seeing your child smile with pure happiness.

Listening to your favourite music.

Opening the door to greet an old friend.

Trusting your instincts, and getting it right.

Waking to the smell of a Nutty Sweet Potato Breakfast on the weekend!!!

What's inside?

Ooh, it’s the little things that make each day special and worthwhile. Each year on the 30^th of November I set about filling my eldest sons Advent Calendar. Behind each door awaits a different surprise. For me, the joy is watching his eyes light up and seeing that treasured innocence and excitement, which is so special. That lightness of being is in us all. Life, experience and heartache may dull it and take away the shine, though our job, especially important at this time of the year, is to get the polish out, dust off and dream big! When I say polish, I mean replenishing your inner sparkle, by relishing the little things in quiet times and giving some TLC to your good self.

One of my favourite parts of the week is waking up on Saturday morning, it promises a sense of space and freshness to enjoy and behold. I have a lovely recipe for you today. It’s not what you’d expect of a morning meal, though it delivers on every level. Healthy, warming, fibre rich and deeply delicious, the aromatic spices will tickle your taste buds and sooth tired minds. The warm oven will take away the chill of winter mornings and each bite offers a different set of flavour experiences, from nutty to tangy sweet, to smooth then crunchy, to delight and happy harmony.

A gorgeous combination of textures

Sweet potatoes have a natural creamy consistency, which becomes breakfast beautifully. Also known as yams, they are at their seasonal best between October and March, so now is a great time to eat them.  Vitamins A, C and B6 will set your body into a sunshine celebration. Best of all you’ll FEEL great after eating this and it will keep in the fridge for up to three days, in a tightly sealed container.

Snow-capped sweet potatoes!

So often winter gets a tough wrap. I love this time of year and know it’s the little things that make this so. Looking forward to wearing my favourite wool scarf, that is long enough to fit a giant, enjoying spiced warmed apple juice, watching box sets, burning cinnamon scented candles, reading a good book and snuggling up contentedly. Bliss.

Whatever your little things of joy are, I hope that your weekend is full of them.

With huge winter warmth,

FFX

Nutty Sweet Potato Breakfast

A bowl of beautiful breakfast

SERVES 4

Sweet potato, 300g peeled and diced in 1cm cubes

Porridge oats, 2 tbsp

Pumpkin seeds, 2 tbsp

Dried Cranberries, 1 tbsp

Coconut oil, 2 tsp

Soft brown sugar, 1 tbsp

Pistachios, 1 tbsp roughly chopped

Almonds, 1 tbsp roughly chopped

Ground Cinnamon, a pinch

Ground ginger, a pinch

Nutmeg, a couple of scratches

Salt, ½ tsp

PRE-HEAT oven to gas 5, 190’

MIX sweet potato, porridge oats, pumpkin seeds, cranberries, coconut oil, and spices together in a bowl.

TURN out onto a lined baking sheet and spread evenly.

BAKE for 10 minutes.

REMOVE from oven and scatter over nuts.

GENTLY stir everything to help cook evenly.

SPRINKLE over salt and bake for a further 15 minutes.

REMOVE from oven and cool for 5 minutes.

SERVE with a generous spoonful of your favourite yogurt and some freshly chopped banana and pomegranate seeds for a Breakfast of waking dreams.

From Zen to Notting Hill

My beautiful friend, Su- Ming's bouquet

What is Zen? A state of mind? A place? A meditation? A school of thought? A warm calm home? An experience of love? 

Last Sunday I had the joyful experience of a Zen aromatherapy massage. The lady used Rose oil and from the quiet hub of warmth, behind wooden blinds in candlelight, a touch of Zen blossomed. Afterwards I smelt like a gorgeous rosebud and felt like a flower blossoming in the morning light. Ah, t'was beautiful! 

Perhaps puzzling, was the two separate coincidental meetings with old friends, both actresses and both writing screenplays. In the way that good company does, I felt inspired and wanted to create a recipe that captured this feeling too. What could this possibly be . . . . .

Watch for the swirl . . . 

Roll out the origins of Zen Buddhism for a total symbiotic celebration of understanding. The Flower Sermon is said to hold the key to Zen, and in part has also inspired these Rose Mocha Pots. Many moons ago in the 14^th century Gautama Buddha gathered his disciples and with a twinkle in his eye he silently twirled a flower. The disciples eagerly began to interpret what this meant, though none of them were correct, except one, Mahākāśyapa. He silently gazed at the flower and broke into a broad smile. The Buddha then said,

“I possess the true Dharma eye, the marvellous mind of Nirvāṇa, the true form of the formless, the subtle Dharma gate that does not rest on words or letters but is a special transmission outside of the scriptures. This I entrust to Mahākāśyapa.”

Enlightenment in the peaks . . . .

Thus, through Zen a new teaching was born, whereby direct experience led the path to enlightenment as opposed to rational creeds or scriptures. Wisdom was passed through a lineage of one to one direct transmissions of experience, words or concepts unnecessary.

Now bare with me a moment, transcend your judgement and consider taste! It is difficult to describe a taste exactly; thousands of taste buds are tuned into your own personal palate. These Rose mocha Pots will wash over them like a warming chocolate wave. Your taste buds will blossom.

Golden woven moments await

Organic, good quality chocolate is woven with a floral tone that is at once velvet and then silk. Smouldering sweetness enraptures with each spoonful and a friend, or whoever you share them with, may equally appreciate this coffee and chocolate celebration, that boasts a taste reminiscent of Turkish delight, though more subtle. Bring on the Rose mocha Pot!

Little fluffy cloud!

Food is not love. Food is not a friend. Food won't answer any questions. Wait for it! Food will however be tastier when prepared with love and be more wonderful when shared with friends.

I am sending you the warmest waves of Zen greetings, and will leave you with a THOUGHT, a QUESTION and a PROVERB, in that order!

Intentionally irrational statements are often used in Zen to jolt a person into realising the limits of the common uses of the intellect. . . Here we go!

What is the sound of chocolate melting?

If there is light in the soul, there will be beauty in the person. 


If there is beauty in the person, there will be harmony in the house. 


If there is harmony in the house, there will be order in the nation. 


If there is order in the nation, there will be peace in the world. 


Chinese Proverb

Love,

FFX

Rose Mocha Pots

Music for your taste buds

 SERVES 6

Organic Milk chocolate, 200g broken into pieces

Eggs, 4 separated

Espresso powder, 3 tsp

Rosewater, 1 tsp

PLACE chocolate pieces in a heat proof bowl and set over a pan of simmering water.

STIR occasionally until melted and silky smooth.

REMOVE from heat.

BEAT the egg yolks and stir into the melted chocolate.

ADD rosewater and enjoy the floating fragrance of blossoming dreams.

WHISK egg whites until soft peaks form.

SPOON one tbsp of the peaks into the chocolate mix and stir.

FOLD in remaining egg whites gently and spoon into ramekins or glasses.

CHILL for at least two hours.

ZEN for your taste buds.