Energy on the go

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This past weekend we have been tramping (hiking for those of you outside of NZ) up the mountain which looks down on us in our bus which requires a bit of forethought as far as food goes.  Food has to be plentiful enough to keep everyone satisfied and yet light enough that the walk up to the hut isn’t too arduous for those carrying it, namely the parents.  With a Vegan thrown into the mix it took even more forethought …. onto the internet I go!

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Almost at the hut, looking down at Kaikōura

It didn’t take that much searching to find a fantastic recipe for Vegan (and raw) muesli bars which was created by Isle of Flora … right here in NZ! These are especially great for us as there was not dairy, sugar or gluten in them either.  As usual though, due to my nature and the fact that we are living on a bus the recipe got a few adaptations.  There weren’t too many however and they didn’t alter the recipe that much.  The end result was a nutritious, energy packed, tasty muesli bar which stood the test of time travelling up to 1100m in a backpack on a very warm day.

Before I share my adaptations I will just put a few comments about the method as some of you may be in the same position of not having amazing whizzing appliances ready to blend things at the flick of a switch.  In the original recipe  (which I followed almost to the word on my first attempt apart from using millet instead of quinoa as I thought we had run out of it) it says to pop nuts and dates into a food processor until blended smooth  …. this was my first stumbling block.  However after a bit of thought it was nothing that a strong plastic bag filled with said nuts and a lot of bashing with a rolling pin couldn’t solve. As for the dates I soaked them in 1/4 Cup of water and then mashed them within an inch of their sweet little selves! Obviously if you have these whizzy wonders of modern society then feel free to click onto Isle of Flora’s original recipe and go for it!  Otherwise stay tuned 😉

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The nut version

The soaking of dates did add a bit more moisture into the recipe which is where my adaptations came in as I increased some of the amounts to take up the moisture and added some psyllium husks.  The original recipe also calls for quinoa however it didn’t say if it was cooked or not so I took it upon myself to cook it.  I first by put 1.5 TB of quinoa (or millet) into a pot along with 7.5 TB water (1 to 5 ratio), then boiled it until almost all the water had gone.  Next I turned off the heat and covered for a while until there is no liquid left.  This gave me 3 TB of cooked quinoa which, as you’ll see, is the amount I used as opposed to Isle of Flora’s 2 TB.

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Enjoying some muesli bar at the hut

In my second attempt at these yummy little bars I left out the nuts altogether … there is only so much bashing a girl wants to do in her life …. and replaced the cup of nuts with a mixture of sunflower and pumpkin.  Any combination would be great though which you can change to suit your taste.  When it comes to taste it has to be said that themselves preferred the seed version although that may have been down to the millet in the first recipe rather than the nuts 😉  Anyway … here is the recipe and you have the original so you can decide from here on in.

Vegan Museli Bars (DF, GF, SF)

1 Cup of chopped nuts (or seeds)

1 Cup of dried dates

1/4 Cup of hot water

3 TB psyllium husks

3 TB chia seeds

1 TB pumpkin seeds

1 TB sunflower seeds

1 TB linseed

4 TB coconut oil

3 TB cooked quinoa (or millet) – see above for cooking method

6 TB desiccated coconut

  • Soak the dates in the water for 10 -15 mins then add chia seeds and mash until they form a smooth paste.
  • Add in all the other ingredients and mix until they are well blended.
  • Tip into a baking paper lined tin (mine is 20 x 17 cm) then press down smooth and evenly with the back of a dessert spoon.
  • Pop in the fridge and leave for at least 20 mins before slicing into bars.

Well that is it for this week … I hope this finds you fighting fit and climbing any obstacles in your way.

Arohanui

Y

www.becominghealthy.co.nz

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ANZAC Day

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Well done Kaikoura … that is the best service I have been to!  Yes, today we remember all those who have gone before us and fought in our names.  It is ANZAC day.  For those of you overseas it is the day that Australians and New Zealanders remember our soldiers and all those lost fighting in wars. The date however is special to those Australian and New Zealand Army Corps (ANZAC) who landed on and fought in Gallipoli on 25 April 1915.

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Anzac Day in Kaikoura

I have been teaching Infant Massage this morning (just managed to sneak it in before the service began) and since I provide the morning tea sustenance what better than ANZAC biscuits on Anzac day? Again this is hardly a recipe for becoming healthy, although I will post a healthier alternative one of these days, however it is a big part of our lives and something that I only make at this time of year so it seems fitting to pass it on here.

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Anzac Biscuits

There are many recipes I know … this one is from the good old Edmonds Cookbook which is another mainstay of kiwi life. 🙂

ANZAC biscuits

  • 100 gm butter
  • 1 Tablespoon golden syrup
  • 1/2 cup sugar
  • 3/4 cup desiccated coconut
  • 3/4 cup rolled oats
  • 3/4 cup flour
  • 1 teaspoon baking soda
  • 1 Tablespoon hot water

-Melt the butter and golden syrup in a pot.

-Mix in sugar then add in the coconut, oats and flour.  Stir one

-Dissolve the baking soda in the hot water and add into the main mixture.

-Place  teaspoonful onto a lined tray. The mixture may seem crumbly however if you press it together a little and flatten the teaspoonful it will bake together nicely.

-Bake at 180C for 10-15 minutes or until golden

-Cool on a rack and enjoy.

Hope this finds you safe, free from the worries of war and remembering those who have gone before us.

Arohanui

Y

www.becominghealthy.co.nz

Infant Massage classes

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One of my big dreams about living in a bus and being on the road was to be able to offer my Reflexology skills and Infant Massage Instructor skills to some of the smaller communities around New Zealand.  It seems that often these communities get the short end of the straw as courses are prominently offered in larger centres.  Thankfully with the help of Kaikoura Community Hub I can!!

Starting tomorrow I will be teaching a 5 week Infant Massage course here in Kaikoura and I am so, so excited! 🙂  The benefits of the course and the enjoyment factor are huge, with a focus on nurturing touch, respecting babies and supporting families.  Luckily for everyone reading this the International Association of Infant Massage (which is the course I’m trained in and teach) is offered in many countries around the world.

If you have an infant who is pre-crawling or know someone who does then check out your local courses …… or come to the Kaikoura one tomorrow 😉  I’ll have my yummy GF, DF and sugar free  crochet cake on offer for morning tea too.

Arohanui

Y

www.becominghealthy.co.nz

Autumn breakfast options

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Here we are back in coverage, enjoying a beautiful autumn on the east coast while parking up for the next couple of months in Kaikoura while himself does some work to restore the local rail network after earthquakes last October. It has been a busy 2 weeks of travelling from the bottom of the South Island up to nearly the top of the South Island while catching up with friends and family along the way.

Many of the aspects in our life took a back seat (such as school work, blogging and journalling) to the travels and socialising however domestic life continues regardless of the location or dwelling.  Dishes still need to be done, floors swept – yes, swept as we lack any modern devices at the moment to assist … soon though my dreams may become reality 🙂 – and food prepared.

I have continued to make our bread, which is a bit of a staple food now, and as I let you know the other week our ferments are still on the go.  Another staple I have been making at the moment is muesli so that now that some of the other cereals have been used up we have an option besides toast in the morning.  Muesli is a great autumn transition food before the winter porridge appears and is also a fantastic way to get a few more nutrients into themselves without much effort on my behalf which makes it a very appealing plan!

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Warm and toasty out of the oven … hard for themselves to resist especially with some creamy raw milk we were given!

This muesli is super easy as it is really just chucking in what ever you like and then drizzling with oil before baking in the oven, of course you can also have a raw version by omitting the oil and oven part.  I have been making muesli for a few years with a honey and oil drizzle, then when the price of honey went up and we noticed the effects of honey on our youngest I began to just use oil without any objections.  What you don’t know doesn’t hurt you I say! 🙂  I do add a few dates chopped up and coconut so that is a fair bit of sweetness to soothe the soul.  Below is what I use to create our morning muesli however it is really just a guide for you to explore and create your own, dependent on tastes. I don’t use a measure either (sorry), rather I just chuck in a bit of everything with oats being the majority of the mix

Morning Muesli

Oats – largest portion

Pumpkin Seeds

Sunflower Seeds

Sesame Seeds

Desiccated Coconut

Dates – chopped

Almonds -raw

Olive oil or similar (optional: omit if you want raw muesli)

  • Mix everything thoroughly, especially the chopped dates as they will clump together if not mixed into the dry ingredients.
  • Drizzle olive over the top and mix well again.
  • Bake in an oven at around 200 C, watching and mixing occasionally until it is golden brown.

Play and enjoy.  Until next time I hope this finds you all basking in the sunshine of life.

Arohanui

Y

www.becominghealthy.co.nz