Oranges a plenty

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Over the last few weeks I have been in the garden a lot, not because I particularly like gardening I have to say but because it is something that I don’t mind being interrupted from.  With themselves being a bit more needy since battling chest infections there have been quite a few interruptions lately so figured it was better for me, and them, that I happily interrupted.  While I managed to get most of the weeds out there is one thing that I am constantly collecting which won’t be stopping anytime soon … oranges.

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Just one of our trees …. with our place in the background.

We have two amazingly plentiful orange trees and 2 just as plentiful sweet grapefruit trees supplying more fruit than we can keep up with at the moment. So of course the marmalade recipes have come out in a bid to use some of the fruit up … aside from all the juicing and fresh munching that is going on.  I have tried making sugar free marmalade before by using honey however as himself is not eating honey anymore I had to put my thinking cap on.

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Preparing our chunky style marmalade

I have played around with different marmalade recipes quite a bit over the years;  reducing refined sugar, trying coconut sugar and as mentioned honey all with varying degrees of success.  The key thing I have noticed is that when you reduce or replace sugar the boiling time becomes a trial of patience.  Rather than the quick rolling boil that usually occurs it becomes a slow reducing exercise until the marmalade reaches the correct consistency.  My latest play with recipes has come up with something that I’m pretty pleased with and themselves are happy to eat so it is a win/win as far as I can see 🙂 Hopefully it will be something that you can use or modify if need be to make it yum for your family too.

Refined Sugar Free Orange Marmalade

  • 1 kg sweet oranges (approx)
  • 2 large eating apples
  • 1/4 cup maple syrup ( or whatever amounts tickles your fancy)

– Slice the oranges depending on how you like your marmalade (thick or thin) then put in a large pot.

– Peel, core and grate the two apples and add to oranges.

– Just cover the orange and apple mixture with cold water and leave overnight (or for at least 8 hours) to sit.

– Next morning (or later that day) boil the fruit until it is soft and the volume has reduced a bit. Use a wooden spoon to push the juice out of the fruit a bit as it cooks.

– Add maple syrup and boil for a little longer before testing on a saucer. Place a little bit of marmalade on a saucer and allow to cool. It will be ready when you can run your finger through the juice and it stay separated for a bit.  With sugar marmalade it will stay separated however with alternative sweeteners it just takes longer to come back together.

– Spoon into warmed, clean jars and store until needed.

– ENJOY!!

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Hope this gives you ideas to spark a bit of experimenting and finds you in the best of health heading into the new season.

Arohanui

Y

www.becominghealthy.co.nz

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Quick and Easy Snacks

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The sun is still shining here and for the end of May the days are surprisingly warm …. especially in our little sun trap.  So with the temperature outside being balmy for this time of year and the temperature inside being hot, due to babies needing to be fully undressed for massage, I thought that a cooler treat would be ideal last week.

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Making the most of the good weather …. walking up Hapuku River

These super easy treats came about, as many things do, through my resistance to pay for something that I was sure I could make at home.  That ‘give it a go’ mentally is definitely a kiwi trait I think, definitely a very strong trait of mine anyway, and combine that with a bit of frugal living and … well … you end up trying to create at home (making 45 of them) what would cost you $9 in the supermarket for just 10 balls.  Back then I named these little treats Snackerballs, after themselves telling me that they weren’t ‘Frooze balls’ ….. then low and behold a year or two later I see that ‘Snackaballs’ appeared on the shelves.  Obviously onto a good thing with the name back then, shame I didn’t trademark it 🙂

These are another ‘one pot wonder’ which you can whip up quickly and easily, adjusting them to your taste-buds pretty easily.  I just store them in the fridge so they can be made whenever and last for ages … if they aren’t gobbled up before that.  Over the years of making these we have tried lots of variations; adding different things like cranberries at Christmas, grated chocolate, nuts, seeds, carob and recently ground LSA (Linseed, Sunflower seeds and Almonds).  We found Healtheries LSA Superfruits , which is super yum, a while ago when making some apple crumble and I have to say that adding this did give the snackerballs a bit more firmness which I quite liked. Though it does have a bit of sugar added to it (in the blueberries for some reason) which some of you may what to avoid.  

Anyway here is the basic recipe I worked out and then the only limit is your imagination!

Snackerballs

  • 1 Cup dried dates
  • 1 Cup boiling water
  • 2 Cups desiccated Coconut
  • 3 Tablespoons black chia seeds
  • 1 Tablespoon psyllium husks
  • 1 Tablespoon ground LSA (optional)

-Soak the dates in the water for 10-15 mins and then mash into a smooth paste – of course if you have a blender this is easier 🙂

-Stir in the other ingredients and mix until fully blended

-Shape the mixture into small balls (makes around 45 with this recipe) and put into a container.

-Refrigerate and enjoy

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Packed up and ready to go to class

Hope this finds you all enjoying tasty treats with your loved ones.

Arohanui

Y

www.becominghealthy.co.nz