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.
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.
There are many recipes I know … this one is from the good old Edmonds Cookbook which is another mainstay of kiwi life. 🙂
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.
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.
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!
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
Oats – largest portion
Dates – chopped
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.