Time for another pie

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crust
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biodynamic almonds
walnuts
dates
salt
lots of ground Ginger
cinnamon
lemon juice
tablespoon coconut butter
almond meal
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300g frozen blueberries crushed and mixed with 5-6 spoons of chia seed and left to soak just in the juice of the fruit. I added a little water after a while. The chia acts like a coagulant and gooey ally, and the berry juice helps soften the chia.
Moniter how much liquid is added so that it holds together nicely without being too gooey and so that it is gooey enough. Haha. Add some chopped green apple

Rainbow mustard wrap ups Holly and I made!

Holly came over with produce from her garden, including a super huge purple coloured mustard leaf. It was quite magnificent. Recipes I have seen for raw food 'soft tacos' came instantly to mind, so we made something of a wrap up. 

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Walnut meat like bit (haha)

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Shelled walnuts, ABC butter (almonds, brazil, cashews),

olive oil, salt, fresh time, ponzu sauce (japanese dipping sauce that we found in the cupboard, anything like tamari would work or whatever)

a little coconut oil and amy's morrocan spice

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wrap in mustard leaf with avocado, capsicum and red cabbage.

Delicious and mustard firy, we were really super happy that the avocado was in our lives.

Folding wonder

Today's zine making workshop at Signal. Houmous and pumpkin dip, crackers and almonds. I took along all the walnut shells I cracked this morning to make my carob fudge and threw them on the photocopier, this created hours of amusement especially when I discovered colour photocopying onto trace paper.
see Folding Wonder blog for more

I eat a lot of walnuts, not as in a huge quantity but they are a definite staple in my diet. Standing in the rain waiting for a tram I cracked a couple of walnuts while ruminating on Adelaide's comment, and realised that I had never spent any time smelling a walnut. I was quite suprised to discover a distinctive mace / nutmeg scent, though it makes sense. Are they from the same family?

Buckwheat porridge with walnut milk and apple

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Cooked whole buckwheat  and apple with pink salt

Walnut milk: freshly shelled walnuts, a couple of dates, spoon of coconut oil and water (blended well in a blender)

A few dried pears and a sprinkle of coconut on top

Walnu-pita milk

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small handful of A grade Australian organic pepitas (nice dark green ones full of efa's)
maybe 6 or so squishy "natural dates"
6 freshly shelled walnuts (from myrtleford, Vic)
1 and 1/2 glasses of water
1 tsp coconut oil (Mexico!)
punch or pinch of pink lake salt (Vic)
squeeze of backyard lemon
3 tsps of slippery elm powder (from America)
If you didn't want to use slippery elm in this drink and to enjoy it more simply as milk I would probably leave out the lemon juice and scale back on the dates and maybe less water. You could also strain out the nut fibre but I personally don't see a need.
This is really soothing and gentle and easy on your esophagus and lower realms of digestion. Slippery elm is amazing for calming and soothing stomach acids.

As delicious as possible

As I arrived home after Kim's BodyMind Centering class, i suddenly felt inspired to make a smoothie that was as delicious as possible. Something light and creamy, like a straight up banana smoothie with walnut milk and honey.

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6 or so freshly shelled walnuts (New South Wales)
1 tsp coconut butter (Mexico)
2 tsp raw honey (Tasmania)
Some salt (Himalaya's)
1 tsp maca powder (Peru)
1 cup of water from the tap and filtered (local?)


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after blending for a few minutes, to ensure your milk is beautifully creamy,
 add 1 and 1/2 frozen organic bananas (Vic markets- Queensland?) and keep blending until they have joined the smooth party.

This was phenomenal, a pure joy to drink. Had a deliciously yogurty
cream feel. Thankyou to all the special ingredients that ventured into
my home from where they came.

The smoothie above, before water, before blending

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walnut milk

fresh walnuts, raw honey, coconut oil, salt, water

Get garden in

a morning green smoothie
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Chickweed, milk thistle, lemon thyme
1/2 avocado
1/4 cup walnut milk
2 tsp coconut oil
7 tsp carob powder
1 tsp agave
1 and 1/2 cups water
This was almost awesome, a little gritty and fiborous, would have been good with some lemon and a bit less chickweed