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Vanilla & peanut granola

Vanilla & peanut granola

I love this, and so does my soul with fresh fruit & chai seed pudd

2 Cups of Wholegrain Oats

1/2 cup of Peanut butter ( I use Pics)

1/4 cup of honey or maple syrup

1/4 cup of Coconut oil

3 teaspoons of vanilla extract

Pinch of salt

Preheat oven to 180 c. Line a baking tray with baking paper.

Add all ingredients to a large bowl and mix well until combined and a sticky

Spread granola out on to baking tray, in a single layer about 1 cm thick.

Bake for 10 -12 minutes or until golden

Remove from the oven and leave to cool

When cool I am normally cranberries, toasted almonds, shredded coconut, what ever you desire

The granola will keep in an airtight container for 1 month

Enjoy with fresh fruit, greek yogurt, & chai seed pudd

Beetroot & Apple Soup

Beetroot & Apple Soup

This is lovely served with crisp apple slices & horseradish sour cream!!!

1 1/2 Tablespoons of Olive Oil

1 large onion, roughly chopped

2 Granny Smith apples cored & chopped with skin on

1 stick of Celery chopped

500g beetroot peeled & cut equal small even chunks

200ml Vegetable stock

240ml Apple juice

Salt & freshly ground pepper


Heat the oil in a heavy-bottomed soup pan over a medium heat & saute the onion, apple, & celery until the onions are translucent & glossy

Add in the beetroot & stir, then add the stock & apple juice while still on the heat.

Cook on a medium heat with a constant fast simmer for an about an hour until the beetroot is tender.

Blitz until smooth & add a little more hot water or apply juice of the soup is too thick.

Season with salt & pepper to taste


Protecting Our Food with the Slow Food Movement

Protecting Our Food with the Slow Food Movement

Protecting Our Food with the Slow Food Movement

Slow food is the answer to our busy lives. It works towards ensuring that the food we eat today will be around tomorrow. I’m a big believer of sourcing my fresh produce from local Canterbury suppliers. I know that my suppliers are doing their best to use sustainable methods, ensuring that their products and land will be around in the future. It’s the Slow Food Movement all over and one I’m a great fan of.

What is the Slow Food Movement?

It began back in 1986 when locals in Rome objected to the building of a McDonalds near the Spanish Steps. The movement works towards preserving our traditional food, cooking methods, seeds, plants, farm animals and farming practices. Now a global movement, it is well and truly established here in New Zealand too. A non-profit organisation, people who are concerned with the sustainability of our food supply are encouraged to join as members of their closest Convivia group. It is the work of these members that gives me the confidence in knowing that my son will enjoy the same food traditions and experiences which I had growing up.

Bringing Slow Food Home

In 2000, Christchurch was the first place in NZ to establish a Convivia group and they’ve been working hard ever since. However, we are lucky in this country in that we don’t have the pressing needs to preserve our food chain. That’s why NZ’s Slow Food Movement is mostly focused on the preparation and eating experience itself. Once again, this is something I am extremely passionate about. Right from when I was young, helping my Nanna and Oppy at their Paraora Boarding House, I’ve treasured not only the cooking experience, but the sharing of a good meal with great company. Sitting down around the table with my family is an experience that money just can’t buy. Taking the time to savour every mouthful of food and drink, the sharing of favourite recipes and the company of loved ones is what matters.

I learnt a lot while helping my Nanna and Oppy in the kitchen and in the garden. Learning where our food comes from is important and that’s another reason why I love the Slow Food Movement. They are taking the time to teach our tamariki how to grow and care for fruit and vegetables in the garden. Children are then able to harvest, prepare and eat something they have grown and I know there is no greater pleasure than that!

I’d like to challenge you to slow down with slow food. Take the time to learn how it was produced, visit where it came from and enjoy every mouthful. The Maori proverb “He kai kei aku ringa” rings true here. It translates as ‘there is food at the end of my hands,’ meaning that as people when we use our basic abilities, we will achieve success.