Rose Ferrero Rocher
While I’m not a great believer in Hallmark holidays, I do tolerate Mothers day.
After all, I am One and I have One! But aren’t there better ways to spend a sunday morning than crumb-chasing following the obligatory breakfast in bed? Do any of us really need another “I love you Mum” mug? A “Best Mum” necklace? (Any takers? Anyone? No I didn’t think so!) Don’t get me wrong, we appreciate the gesture, but in my opinion that’s not what it’s all about. Mothers Day is a great opportunity to acknowledge that your Mom is also an actual person, with actual stuff going on in her own life. (Shock shock horror I know right?) It’s no secret that Mothers have a tendency to put everyone’s needs ahead of their own, so it feels pretty darn good when a loved one recognises this.
This got me thinking about what I could do for my mother…..
As a result of some health issues, she has been on an elimination diet. As anyone who has ever done one will tell you, it is hardcore and very difficult to stick to. She has done really, really well and we are all extrememly proud of her. While not as restrictive as the initial period, her food choices are still very limited now. What better way to express my gratitude than to make a tasty little treat just for her!
And that my friends is how these Rose “Ferrero Rocher” Hearts came about!
We hope you enjoy them as much as we do. Happy Mothering Sunday to all you ladies out there….you rock!
Love you lots Mom. Xx
2 tbs melted coconut oil
1/8 cup of cacao powder
1 tbs of date paste
1 tbs of hazlenut butter
A small handful of roughly chopped hazlenuts
A dusting of rose petals
1. Whisk the cacao powder into the melted coconut oil & add the date paste
2. Half fill the heart moulds and put in the fridge to set
3. Place a dollop of hazlenut butter in the centre & a sprinkling of rose petals
4. Top with the remaining chocolate mix, nuts & rose petals before returning to the fridge to set.
Indian Inspired Crunchy Vegetable Salad
It’s no secret that I love a good salad. It’s also no secret that a lot of people don’t!!
And who could blame them, when you see what some places serve. You wouldn’t believe the times I’ve stared dismally at a plate of iceberg lettuce, a day passed it’s best, a wedge of soggy tomato and a few slices of onion if I was lucky. Honestly, how difficult can it be? I hope this recipe proves, not at all!
Leafy salads are simply delicious in the summer, but when it’s cold outside I need my salad to have a little more “bite”.
You might be surprised to see that there isn’t a leaf (or a tomato!) in sight. Crisp, crunchy vegetables are the stars here and I think this dressing compliments them beautifully. You can of course use any mix of Indian spices that you like, but for simplicity I’ve used a pre-mixed curry powder. There are some really excellent blends to keep an eye out for. I’ve also used sumac, which I know isn’t any Indian spice per say, but I am obsessed with it at the moment.I advise you to experiment to see what combination of vegetables & spices you prefer, and when you’ve found it, let me know so I can give it a whirl.
Without further ado……..
- 1 Courgette
- A few sugar snap peas
- 5-6 radishes
- 1/2 of a fennel bulb
- 1/4 head of celeriac
- A handful of organic raisins & chopped nuts
- 1 cup of raw cashews
- 1-2 cloves of garlic
- 1/4 tsp of mustard
- 1/4 tsp of curry powder
- Lemon juice (to taste)
- A drizzle of olive oil
- Freshly ground black pepper, Himalayan salt & sumac
1. Prepare the vegetables in whatever way works for you.
(I like to do it like this: the courgette into long thin strips…..use a spiralizer if you have one, the celeriac into batons, the sugar snap peas I like to cut horizontally (I’m sure there’s a correct term for this but I’m afraid I don’t know it!), the fennel & radish into strips)
2. Soak the courgette, celeriac& raisins in a bowl of hot water while you make the dressing…..
3. ….by blending all the ingredients together. Add the olive oil slowly & the lemon juice according to taste. Adjust the seasoning. (If you’re like me & you don’t like to use a lot of oil but you find that the dressing if still too thick, thin it out with a little water)
4. Drain the hot water from the bowl & add in the other vegetables & toss in some dressing. Garnish with a sprinkling of chopped nuts.
Some recipes don’t need an introduction…..this just so happens to be one of them!
Peanut Butter Cups
3 tbs coconut oil (melted)
1/4 cup raw cacao powder (I use Iswari….you can buy it here)
Date paste (made from 5 dates approx)
4 tsp of peanut butter
1. Whisk the cacao into the melted coconut oil & add the date paste
2. Put a tsp (approx) into each mini muffin case & pop in the freezer for 15 minutes to set
3. Add 1/2 tsp of peanut butter to each & divide the remaining chocolate mix equally.
4. Put them back in the freezer to set
When my Little Love was born, I promised that I would do my utmost to protect her precious little taste buds from all the “edible” rubbish out there.
I was doing really well until she started attending a pre-school that provided meals. Up until this point I had full control over everything that passed her sweet little lips, and I was definitely uneasy with this new situation. Alas my fears were justified, and it quickly became evident that the dietary requests I made on my daughters behalf were largely ignored! Even though we left that particular establishment, a tiny seed of rebellion had been planted in my Little Love’s mind. It was soon after that, that the tantrums over sweets at the checkout started, and she began refusing all sorts of food at home.
To say I was exasperated was an understatement. After all, I had a background in nutrition!I was the teenage waitress that looked on in horror as toddlers were passed sippy cups filled with fizzy drinks! How could it be that my own child’s diet was anything less than perfect?
And there it was….my “ah ha” moment. The perfect diet doesn’t exist! Not for me, and not for my daughter. An adult can make educated decisions regarding food, but the same can not be said for a child. As a parent, it is my job to gently guide and support my Little Love as she figures it out. It is not my job to come over all “Dickensian” and control absolutely every morsel she eats! We work together. She is involved in all the food making decisions, from what she wants for breakfast to what we’ll cook for dinner. Over all we do quite well, but I do still need to take the reins when it comes to sugar. We have a strict no treats rule monday to friday, and yes, some days she does feel like the most hard done by Kid in the world! For the really bad days, I have a few recipes up my sleeve, one of which you’ll find here.
If it’s shaped like a biscuit and looks like a biscuit, it must be a biscuit right?
These are free from gluten, dairy & most importantly refined sugar. They take less than 5 minutes to put together, and are a big hit with my Little Love.
Give them a try and see what you think!
1 cup of gluten-free oats
1 tbs desiccated coconut
1 tbs chia seeds
Handful of cacao nibs
1. Blitz the oats, banana and dates
2. Stir in the rest of the ingredients
3. Roll into balls & flatten (this makes approx 8 depending on what size you make them)
4. Bake in the oven for 15 minutes & leave to cool on a baking tray
Oat & Banana Biscuits