~ sweets ~

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Just a simple recipe.  

Nothing fancy and nothing complicated.

Only 1 warning - MUST LOVE CHOCOLATE!

I've just eaten the best paleo chocolate cake ever!

Yes, I realise this a bold statement, one said by many, but with the very first bite, I was not only smitten with this cake, I was in love.  Head over heels . . .

Following the Autoimmune Protocol at Easter time?  Never fear ... I have you covered!

This is one of "those" cakes.  

You know the ones.  

The ones that forgive every mistake you make and the ones you don't have to measure exactly.  My favourite kinda cake . . .

Coconut Cream Icing - It’s so simple to make, it’s refined sugar and fructose free (your liver thanks you!), and if you’re a non-dairy eater like me …. you still get to make your cake and eat it too!

Did you know that raw organic cacao is the highest plant-based source of iron?

Did you also know that it contains more calcium than cow’s milk?

Say what?!

However, as the iron found in raw organic cacao is non-heme (as is all plant-based iron), you’ll body will get maximum benefit if you combine eating it with vitamin C.

Bouchon.  

How could you not love this wonderful word?

1)  it simply rolls off the tongue like sweet honey;

2) it is a little cake whose shape resembles a cork (bouchon in French); and

3)  a French cork comes from a bottle of French wine....need I say more?

For those of you who can tolerate nuts, they're a great way to boost your intake of protein and good fats - helping to keep you satiated, and I've got the most delicious muffin recipe, highlighting the humble almond, for you to indulge in . . . 

Florentines.  As a child, no other biscuit made me feel more like a gown up than this one did.  Typically stuffed full of glace cherries, nuts, sugar and chocolate, they were my biscuit of choice when I wanted to impress (and I got to scoff all the leftovers).  Win/win.

When I said goodbye to the white stuff a few years ago, I also tearfully said au revoir to the super sweet florentine.

And then the angels sang. As inside the pages of the I Quit Sugar Chocolate Cookbook Volume II, this little Superfood Florentine recipe jumped out and waved it's little muscly arms at me.  Oh sweet Lord.  Thank you, thank you, thank you!

Blackberries.  I've not found them to be so plump, sweet and berry like in flavour than the one's I enjoy when in France.

Big, juicy blackberries where the little pips get stuck in your teeth and the juice dribbles down your chin, staining your lips.

So what to do with the extra basic raw chocolate you've just made?

You don't need to be a rocket scientist to know where I'm going with this....yep, add in a blackberry!

So no grains and legumes, huh!

No problemo.  I've been off gluten for over a year now and kicked refined sugar to the curb over 2 years ago.  Grains and legumes.  Easy peasy.

And then I thought about it.

I thought about the brown rice I have cooked and frozen in my freezer for emergency meals.  I thought about the simple mid-week meal I often whip up of roasted pumpkin and chickpeas.  I thought about how I use white beans as a simple quick "mash" instead of cooking up potatoes. And I also thought about the lentil salads I loved, especially when using my favourite legume of all...du puy lentils.

Holy cow!  To say I'm now overwhelmed is an understatement.

Chocoholic.  Nope, not me.

In my past life I was what you’d call a lolly-oholic.  I could inhale bags of jelly frogs and snakes in a heartbeat, and would you believe that I thought this was the healthier choice….because I wasn’t eating fat!  Jeez Louise!

Now in my current life, I’ve turned to chocolate.  But not just any chocolate.  You’ll find none of those sugar laden supermarket brands in my trolley.   No siree.  All you’ll find are 4 simple, no-fuss, organic ingredients:

I don’t know the facts behind this little statement, but I’m assuming this was before we bastardised raw cacao and processed it into the cocoa we know and consume today.  I could be wrong!

What I DO know, however is that this quick, nourishing and clean hot chocolate recipe, IS super good for you and your body. 

Wanna know why?

Suffering the horrible effects of thyroiditis?  I hear ya sista!

For me it varies, from a swollen/sore thyroid, a splitting headache and extreme lethargy to dry skin, mood swings and the desperate wanting to curl up in a ball and not interact with anyone!

Chatting about these symptoms with my everyday GP last year, I was told there was nothing I could do – this was just “how it was”.  Seriously????

So you guessed it, I started to research this fact for myself. 

 I turned to whole, organic foods and I listened to my body…very closely.  Straight away I implemented 3 simple everyday steps into my daily routine as an experiment.  So far, I haven’t looked back.  Perhaps you may also like to experiment with them?  I figure, anything is worth a shot when trying to support your healthy thyroid.

Hazelnuts.

Wondering what so good about them?

Wonder no longer people as I have the answer you’ve been waiting with baited breath for.  These little beauties are wonderfully rich in protein, fiber, healthy fats, vitamins and minerals and are brilliant for your heart, nervous system and overall digestive health. 

Don’t believe me?  Here’s a little snapshot of just how good they are:

Coconut Flour.  

A pain in the arse to bake with, but when you get the combination right....oh my!

One of the first struggles I encountered when I took gluten from my diet was the vast array of "gluten-free" alternatives out there.  The supermarket shelves these days are packed to the brim with them and I found it hard to decipher between those that were actually nourishing and helpful to my body, and those that are synthetic, processed, bleached and potentially contain gut irritating soy products.  Clever marketing can be very persuasive.

I don't know about your story or reasons for going gluten free, however removing gluten from my diet was for health reasons, so I certainly didn't want to then start adding all that crap into my body, just because it didn't contain gluten.

Should you quit sugar?

It’s a big, and somewhat daunting question.

 Perhaps you could ask yourself this:

• Do you get an energy slump in the afternoon?
• Do you need something sweet after lunch and/or dinner?
• Are you unable to eat just one slice of cake or one piece of chocolate and then walk away?
• Do you have hypothyroidism and wonder if quitting sugar might make a difference?

 If you ticked yes to the above (I ticked yes to all!) then perhaps sugar is playing a bigger role in your health and your life than you thought.

Pecans.  Rich in monounsaturated fatty acids, they can help decrease “bad cholesterol” and increases “good cholesterol” levels in the blood.

Seriously.  A simple nut can help do this?!

They’re also a wonderful nut to consume for those of us suffering the effects of hypothyroidism, as they’re a rich source of manganese, potassium, calcium, iron, magnesium, zinc, and selenium.

About 2 years ago a dermatologist insisted that steroids were the answer to the mind-numbing “scratch till you bleed” rash that was taking over my body (and my patience).  

That was the day I left her office in tears (without the prescription) and stumbled across the I Quit Sugar website.  I was signed up to the program within minutes, and have never looked back.

By the end of the 8 week program, the rash had all but gone, my eyes shone, my skin glowed and I once again felt in control. 

Almond Meal.  Probably my favourite gluten-free “flour” to bake with as I substitute it 1:1 with any plain flour recipe.

I absolutely love its soft and moist texture, however sometimes it does need a little hand to hold so it can keep its shape - like adding in a little buckwheat flour or perhaps some brown rice or quinoa flour.

To store, like all nuts, I keep enough almond meal/flour readily available in a glass jar in my fridge.  It will last for up to 6 months this way, although mine disappears a hell of a lot sooner as I bake A LOT!  The remainder, as I buy in bulk (soooo much cheaper to do so), gets stored in the freezer.

I mentioned the other day that one of the most frustrating issues with having Hashimotos is the constant, ever present game I play with my weight.  It falls of me within a matter of days, and then what can feel like a matter of hours, be back with a vengeance.  No signals, no warnings, no SMS messages.

Sugar (well, the removing of it) was one of the big factors I changed in my “diet”.  The other;  grains.

Ho hum.

For those of us living with Hashimotos or any thyroid disorder, keeping the weight off is one of the most frustrating things EVER!

One of the things I’m doing/have been doing/will continue to do is keep off sugar.  Did you know it is 4 x addictive as cocaine?  Not only does it cause havoc with your blood sugar levels and create a false sense of hunger, it causes considerable inflammation in the gut …. and this includes “natural” sugars.

Something I read recently … “A healthy thyroid keeps the body warm, youthful, and energized”.  Hmmm….this ain't me anymore.

But I’m working on it!

One of the biggest things I decided to change in my diet about a year ago was to go 100% gluten free, and I’ve never looked back.  There was an almost instant difference in the way my body felt, especially in both my tummy and thyroid when I made the commitment to stop “fluffing” around the edges.  I’m not coeliac (I’ve been tested), but having experimented on myself with this subject for quite some time – gluten will not be passing these lips any day soon……not sure how I’ll go when I head back to France though….hmmmm….  

What contains magnesium, zinc, iron and manganese, Vitamins B1, B2, B3, B5, B9, C and E, contains essential heart-healthy fat, protein AND fibre?

My Easter present to you does silly.

Did you know that our thyroids cannot function without magnesium?  It’s something I’m learning a lot about at the moment. 

It’s actually responsible for converting the inactive T4 thyroid hormone into the active form of T3, which is extremely important for those of us out there with hypothyroidism.  This is what affects our metabolism and is something I’m working on with my naturopath at this very moment, as it’s a depressing sight when you see your weight increasing as if by magic in such a short amount of time.

A punch of lemon, the crunch of nuts and a soft, sticky texture - these little cakes are pure Summer in a white paper wrapper, waiting impatiently to be de-robed and gobbled greedily.

They stick to the wrappers a little, giving you total permission to indulge in the lady like ritual of "licking the paper".  A favourite past time of mine, normally completed behind closed doors, but when taken to a picnic on a hot Summers day.....bring it on, is all I'm sayin'.

Coconut Sugar.  The most nutritious with the lowest glycemic index of any natural sugar and a deep caramel colour which is perfect for recipes with chocolate, caramel and nuts.

So why don't I use it very often?

French chefs have been cooking with chocolate since the early 17th century, and the delectable dessert “mousse au chocolat” (meaning chocolate foam) seems to have showed up in France around the 18th century.

Now this particular Mousse au Chocolat may not be the traditional French version, and in fact, the French may shrug their louis vuitton shoulders “pfft” me and my mousse, but I simply just don’t care.  I LOVE this version and so does my tummy.

Sweet Potatoes.

Did you know that compared to regular potatoes, sweet potatoes have loads more vitamin A, vitamin C and even more fiber?  This means they're excellent for your digestion  - something close to my heart with my hashimotos.

Coconut Butter.  

I'm a "singing from the rafters" convert for this white stuff.

Simply the ground up dried flesh of the coconut made into a fine silky smooth butter, it contains both natural oils from the coconut oil as well as fiber from the flesh.  Though it doesn’t have quite as many uses as coconut oil, it’s still a brilliant addition to my diet, as it is:

• anti-viral;
• anti-bacterial;
• gives me long term energy;
• keeps my hormones healthy and balanced; 

AND

Plump, boozy dried fruit, glace cherries and nuts.  All the things I loved in the Christmas cakes of my past.  The denser and the darker the better.  Cake that would (and could) last for months (if I didn't eat it sooner).  And cake that stayed moist without the need for refrigeration.

My body and taste buds may no longer be able to tolerate these sweet fruit cakes of my youth, but I still have a need (and a desperate want) for a boozy, spicy and dense sliver of cake to sit proudly and lovingly alongside my cup of tea on Christmas day.

This is seriously one gorgeous cookbook.  

No bullshit.  

When the lovely people of Murdoch Books sent me the cookbook Love, Aimee x by Aimee Twigger, I was hooked from the first turn of the page.  Oh who am I kidding, the cover alone had me reaching for my rolling pin and apron.   From the photos and home-crafted recipes, to the beautiful styling (and even the font used throughout), this book is feminine, pretty and utterly indulgent.

Aimee Twigger is the incredibly talented lady behind the blog Twigg Studios  and her first cookbook is not only filled with beautiful recipes it's filled with wonderful crafty tips for beautifully wrapping and presenting her creations to be given as edible gifts for any occasion.  Perfectly timed for Christmas!

I recently discovered an AIP friendly recipe (and a beautiful blog) which had me running to the kitchen with a spring in my step and an inspired heart.

Want to get inspired too?

The Naked Vegan - a title that makes you take a second look and a cookbook recently delivered to me by the good people of Murdoch Books.

Maz Valcorza is a no-nensense and funny lady who had me at "I ate Spam from a can", as I too laughingly remember eating spam from a can when I was younger - it was my mum's staple ingredient in her light Summer ham salad.

This cookbook is filled with raw vegan recipes, free of refined sugars and nasty fillers.  It uses food grown from the ground, free from animal products and has not been heated to over 40-46 degrees.

I must state right here that I am in no way a vegan.  In fact I'm far from it.  Yes, I enjoy a green juice and a raw dairy-free cheesecake along with the next person, however give me a juice organic, grass fed steak smothered in a buttery bernaise sauce and I'm a very happy gal.  I never say never though.

It's no secret that I'm a fan of the cookbook Love Bake Nourish by Amber Rose, so when she released her new book Nourish, in collaboration with 2 of her talented friends, I was first in line.

Nourish is not your typical cookbook as it's split into 3 sections.  The first section (I'm being honest) is my favourite as it's filled with gorgeous fresh recipes by Amber.  The other 2 sections cover health and nourishment for the mind, body and soul.  This book gives tips, tricks, solutions and answers for getting your health back into shape, stilling your mind and just simply maintaining a positive and happy outlook.  It's simply stunning.

3 simple words that when said apart, make me smile, but when said together, make me swoon .... Fruit.  Mince.  Tart.

In my old life, these 3 simple little single syllable words would conjure up so many good memories, making me feel comforted, happy and oh so "Christmassy".

Now, having run away from gluten and sugar, these words when said together do (if I'm being honest) bring up a little feeling of deprivation, but more so bring up feelings of sugar highs and slumps, sleepiness and foggy brain.  Not to mention a swollen thyroid!  I’m not one to say “never”, but with the knowledge I now have of how sugar affects my body, I just can’t imaging EVER consuming these little tarts that I once held in such high esteem, again.

So what type of snacker are you?  

Not too long ago, I was "the bored snacker".  You know the one, the person mindlessly snacking in front of the TV, not tasting the food being put into my mouth, and it had nothing whatsoever to do with being hungry.

Over the last few years, I've managed to rid myself from snacking.  It took time, but my body eventually adjusted, and then poof, gone - foggy 3pm brain, and gone - constant need to think about food.  Wow...food freedom is utterly addictive!

So why ask this question now?  

The cat is well and truly out of the bag.

In just over a months time, I'll be packing my bags, pocketing my passport and flying off to a little town called New York City. 

A snowy Winter wonderland awaits me in the Big Apple where I plan to ice-skate, walk aimlessly for hours discovering the best food places this town has to offer and perhaps indulge in a little New York Cheesecake....or two.

In ode to this up coming adventure and inspired by my utter love of all things French, I present to you a combination of some of my favourite ingredients and flavours in life - my petite "no-cheese" cheesecake.

Far far away in a little town called Paris lives a pretty, yet unassuming restaurant called Yard.

This little Parisian gem is not interested in being amongst the hustle and bustle, but can be discovered hiding down a little back cobbled lane, away from prying tourist eyes.  An hours walk from our apartment brings us inside this oasis where you'll find me...hungrily and impatiently waiting for the seasonal (albeit limited) menu to be placed in front of me.

And each year I walk away having indulged in and subsequently voted for "the dish of the trip"

Breakfast.  

Who the hell would ever knowingly miss eating it?  It's my favourite meal of the day and a meal I would NEVER miss.  

My usual breakfast of choice is savoury, based around eggs, avocado (which I can't get enough of lately) and veggies.  It's usually packed full of protein, fat and greens that keep me going right through until those first stirrings of hunger around midday.

Some days, not often, but occasionally, I crave something different.  A little crunchier.  A little sweeter.  Like this chocolate granola that I keep stashed in my freezer for such times.

Don't be fooled.  This breakfast cereal still packs a protein and fat punch and will keep you going through to your next meal....no need for mindless snacking between meals with a bowl of this baby in your tummy....

Cookies.

A word my bro despises (preferring ‘biscuits’).

A word that conjures up sugar and gluten laden treats.

A word that brings back memories of New York (interested in why, see here).

However, these cookies are different.  They’re part of my religion as they’re mixed, rolled and baked so often in my house.  Containing only the smallest amount of sweetener, they’re refined sugar, fructose, gluten AND dairy free.  They’re crunchy and delicate, and they’re addictive.  Trust me.

Yesterday, I tweaked them with macadamias.  

I'll be the first to admit it - I am 100% guilty of comparing myself to others.  Most days I'm more grateful than jealous, but in those weak moments, especially with instagram at my finger tips, I have been known to feel those horrible pangs of envy. 

From comparing my photos through to comparing my lifestyle.  In those weak moments I forget that the perfect food photograph possibly took them all day to achieve, and that beautiful shot of a home, a holiday, or my dream career was possibly fought tooth and nail for with a lot of hard work, savings and time.  

Seriously....who am I to whine when I get to travel to France each and every year!

The Challenge.

~

A three course lunch menu taking into account a non-seafood eater, a non-meat or chicken eater and for moi, a non-gluten and refined sugar eater (and at the moment, a non-cow milk dairy eater).  Holy smoke.  Talk about a challenge.

Yes I’m a girl.  Yes I like to shop... for shoes.  Yes I think Matt Damon is hot.  But no, I’m not a chocolate lover.  That is until raw cacao come walking into my life.

It’s slightly bitter, it’s rich and it’s not sweet.  Mix with berries, nuts and rose petals and I’ll be swooning like Scarlett O’Hara:

“How fickle is woman”  - Rhett Butler

When I east sugar - I scratch.

My thyroid swells, my brain gets foggy and I'm suddenly ravenous.  It's taken years of experimenting on myself to discover this fact.

My problem...I love to bake (why couldn't I love gardening instead?).  

So like a dog with a bone (albeit one of those cute fluffy ones) I've been searching for ingredients that don't send me screaming down the street.  

My latest discovery...Vanilla Bean Powder!

Now I do realise this product has been around for ages, but I'm finally on board.  

Now, I'm in love.

2 simple things I'm trialing, embracing and LOVING these days due to my hypothyroidism:

1. Increasing my protein intake; and

2. EATING MORE fat!

Why, I hear you ask?

You take one orange - it doesn't even have to be a juicy one - boil it for an hour and then let it cool.

That's the longest (and hardest) step of this recipe.

The rest is a cinch.  Even the eating part, because these cakes (not sure they can even be called a cake) are so fluffy, light and mousse like in texture, that you'll devour each and every one of them quicker than it takes to do the first step above.

Trust me.

I'm experienced!

I may be a blogger, but working full-time in the corporate world leaves little time for my own cooking, photography and blogging, let alone the chance to peruse all the beautiful inspirational blogs out there.  

Petite Kitchen  is an exception.

I've been following Eleanor's adventures for quite some time and was a BIG fan of her first hugely successful cookbook My Petite Kitchen.   So when Murdoch Books had Eleanor's second cookbook up for review, I jumped at the chance.

Four random facts about me.  

1.  I use to sleep in my tap shoes so I would be ready for dance class the next morning - I didn't want to miss a minute.

2.  My shameful food secret is my utter love for the little fake milk pots they serve on planes (I probably shouldn't call it "milk", should I?)  

3. I can waste hours of my life taking random photos of the same thing over and over and over again (as you'll see below, the poor Parisians must be sick of me blocking their walkways so I can satisfy this need). 

4. I use to be addicted to cherry ripe bars...seriously addicted.

Now I have a new chocolate addiction.

Mmmmm....butter.  I'm licking my lips as I write the word.

It's probably my favourite food word.....oh who am I kidding, it's one of my favourite words.  Full stop!

It is a completely natural food which is essential to your health (especially when you eat organic), providing your body with essential fatty acids for hormone balance, heart health, glowing skin and energy.  It's also the most  easily absorbable source of vitamin A, which supports the thyroid and adrenal glands - something very close to my heart.

Margarine, on the other hand, is a processed product, created chemically from refined polyunsaturated oils. It's not a real food.

Because it's raining in Melbourne, because I'm not feeling well, and because I'm being a little "sooki la la", I thought I'd whip us up a bunch of my favourite cookies.

Yep, you've seen them before here , but having made these ones with almond meal instead of almond flour, the texture and flavour changed immensely - I thought I'd share with you.

Not only darker to look at, these cookies came out a lot crumblier in texture with a stronger almond flavour.

Are oats, even if labeled "gluten free", gluten free?

I'm a very happy girl when my face is planted in a big bowl of steaming porridge on a cold winter's morning, or munching on a hot, just out of the oven, ANZAC biscuit.  However,  having removed gluten from my diet for health reasons, I've begun to question the eating of oats.  

 The amount of contradicting advice I've read on the subject has made me bury my head in the sand, whilst still eating my porridge and biscuits in blissful ignorance. 

I’m in my favourite Brunswick coffee shop this morning having coffee.  Propped up at the counter, I can smell the beans and I'm in the perfect position to ogle the array of petite cakes and patisseries on display.

Not so long ago I would not have been able to walk out of this place without picking one delicate little delight to indulge in.

That was the old me.  The me before this recipe came into my life.

Custard takes me to my happy place.  A place that is filled with fluffy white flowers and is quiet as a mouse, except for the hypnotic buzzing of the bumble bees.  It’s sunny, but not too hot in my happy place and sometimes, just sometimes, there is a pristine white claw foot bath filled with silky smooth custard. 

Have I shared too much?  Surely I’m not alone?

This recipe is not the one I grew up with.  It’s gluten and refined sugar free and it doesn’t set as thick as my mums, but it is definitely just as luxurious.  I adore it.

How do you go to France and not eat the patisseries?

You tell me.

It's not that I was pressed up against the store windows with drool dripping off my chin, and no one force fed me.  I just suddenly became aware, like waking from a dream, of a plate, a cake and a fork in my hand.  Seriously, how does that happen?

You may wonder why I even mention it here, but when you've not eaten refined sugar and gluten for a few years....you have to wonder?

Even though French patisseries are no longer my treat of choice, I ate every forkful with utter love and not a single ounce of guilt attached.

Yes, I did suffer later.

I WANT fudge....all of the time.

In particular, peanut butter fudge.

This recipe makes me want to stuff ALL of this fudge into my face.  It makes me want to dance a jig whilst in the process of stuffing.  

It makes me very, very happy.

My birthday also makes me very, very happy which just happens to be today!

Happy Birthday to Me!

Say hello to Claire!

Claire is a fellow Aussie, living north of me up in sunny Brisbane.  She is wife to Will and mother to Ollie.  She has a farmer's market within walking distance of her home (very jealous!) and is the very talented lady behind one of the most beautiful blogs around, Claire K Creations, a space where she shares delicious recipes, restaurant reviews and beautiful photography....amongst other little tidbits.

Claire K Creations also happens to be my Secret Recipe Club blog for the month of April.

It also happens to be Easter Monday over here in Australia today, so to celebrate this chocolate holiday, I found a delicious recipe that I've be indulging in over the Easter break....no guilt attached.....

Sometimes I just need the comfort of chocolate.

Something about the smooth creamy texture that can make the sun shine and the birds sing again, and the added bonus of indulging in this particular sticky chocolate goodness..... there's not one little thing you need to feel guilty about.  Go ahead...pop a piece (or two) in your mouth! 

Nutrient rich, decadent and oh so satisfying.  I couldn't ask for anything more.....well, perhaps a cup of tea to go with.....I'm pretty simple.

Want to know the two reasons I chose this particular recipe for the Secret Recipe Club's 2014 Cookie Carnival?

Made with rosemary and thyme, this cookie brings up memories of curling up on the couch with my cup of tea watching the English murder mystery show with the same name.

And....

It's shortbread.  Enough said.

.

Cake.  Yes, it is possible to be on AIP and eat your cake too.  

Being a lover of baking cakes, making the decision to try the Autoimmune Protocol left me feeling deprived and depressed.  Was I ever going to eat cake again?  Or more to the point, was I ever going to grease a pan, whip up a batter and bake a cake again?

Bonjour mes amis!

If you’ve been following my adventures on Instagram, you’ll know I’ve been frolicking in France for the past month.  Spending my days walking for miles and eating my body weight in French food.

Now I’m back. 

Well, my physical body is anyway.

I set out on this latest holiday with an open mind (and heart), knowing that France does not lead the world in gluten, sugar and dairy free food options (baguettes, French butter and fromage…hello!).  Surprisingly, they are definitely growing in this area, something I had never noticed on my past visits.

I've recently discovered I have an obsession for tea towels.  

I never knew I did until I started pulling out hundreds of tea towels from my storage boxes...wholly smoke....I don't even remember buying half of them.

I do, however remember buying these ones.

100 year old tea towels brought home all the way from Normandy, from a little village called the vallee de l'Eure.  This village holds beautiful memories for me.  Memories of riding bikes, drinking cider and shopping for brocante and of course staying in the most exquisite little cottage.

I'm not normally one who runs around in circles or 'fluffs' around the edges of things.  Being a Taurean, once my mind is made up it's full steam ahead, and watch out to anyone standing in the way.

So I'm at a loss as to why I'm fluffing around the edge of my health.

I've been told a million times from a million experts to run screaming away from gluten, but not wanting to be one of 'those people', I don't say anything and continue to munch away on food that's doing me harm.....and can I tell you.....I'm starting to suffer!  What a wonderful thing our body's are when they tell you they need help.  Now I just need to stop, breathe, listen AND act.

Did you know that by adding bananas into your diet you can help combat depression, make yourself smarter, cure hangovers, help protect against type II diabetes AND cure the itch of a mosquito bite?

Nope..they're not just for monkeys!

These are the biscuits I want with my tea.  

Simple and plain.  Dry and sweetless (I know, not a real word!)

They are not a celebratory biscuit and they're not award winning, but they're a round circle of pure comfort.

In fact, they're not sweet at all, which is perfect for my taste buds and my cup of tea, but for others upping the syrup content may be your answer, or perhaps a switch to raw honey or pure maple syrup would be your prerogative.

Whatever your decision - eat them on the day!

2010 was the last time I was in New York.  

Some days it feels like a lifetime ago, others, like yesterday.

Aromas and songs can transport me back to the moment we munched on ice-cream in Brooklyn, or to the cheese and olives we collected from the Garden of Eden Gourmet.  However, the one memory that always springs to mind and that I didn't indulge in at that time....

Perhaps chocolate is a more sexy choice for cupcakes and perhaps vanilla would be my normal, personal choice, but somehow the humble root vegetable known as carrot was all I could think about.

So on a glorious Saturday afternoon I grated, sifted, stirred and baked.

This recipe is gluten and refined-sugar free, but I didn't notice.

Raspberries:  Research has shown that these little red rubies can actually help with obesity, regulate your blood sugar levels, keep your digestive system nice and healthy AND help lower your risk of developing chronic disease.  Geez....I simply ate them cause I loved the taste of them!

Did you know that just one cup of raspberries gives you a third of your daily intake of fibre, helping to keep you full for longer?

So with all of this information I’ve now put in your head, and the fact that I can tell you for a fact that they taste bloody good – the little recipe that I'm providing you with today is so worth trying.

On Monday's you will more than likely find me hiding out at a little hole in the wall down one of Melbourne's busy lane ways.  This is no exaggeration as it is literally a hole in the wall, but inside that hole are two of the sweetest ladies you're ever likely to meet.  Also in that hole, you'll also find some of the yummiest food being whipped up.  

A huge smile always appears on my face when Sally whips out the rolling pin and cookie dough, or when we end up playing "waitress" whilst sipping our own coffee.  These lovely ladies have the biggest smiles and hearts in the business and whenever I find myself whipping out my own rolling pin, I always think of them.

All of my adult life I've been obsessed with food.  It's no secret.  I'm constantly planning meals for the next day whilst eating my breakfast.  I read cookbooks curled up in bed, and I find nothing better than roaming around food shops, reading labels...yep, I'm that sad!

That being said, the one thing I no longer obsess about is snacking.  Having spent the last few months getting  rid of sugar cravings....I feel free!  What a brilliant feeling it is!

Did you know that the Hazelnut is rich in unsaturated fats, you know the kind of fat that is actually good for the heart?  Much of this fat is called oleic acid, which has been shown to lower "bad" cholesterol and raise the "good" kind. 

They're also packed full of magnesium and vitamin E, which has been proven to protect your skin from the harmful effects of ultraviolet radiation, such as skin cancer and premature aging.

This is just the tip of the iceberg!

I'm a little bit excited at the moment (in fact, excited enough to almost pee my pants), as I've just booked myself into the Slow Living Photographic Workshop.

I've fallen head over heels in love with a blog that I've recently discovered, having been drawn in by her beautiful photography, and when I saw she was coming to Melbourne to teach .... well....pee!  

If you're not already familiar with Beth from Local Milk, do yourself a favour and click here.

Did you know that the peanut is actually a legume and not an actual nut?  I didn't, and only learnt this little fact recently.

What I did know, however was that they are packed full of nutrients, minerals, antioxidants and vitamins as well as mono-unsaturated fatty acids, which helps to lower "bad cholesterol" and increase "good cholesterol".

So basically (I believe), this little treat can be and should be enjoyed whole-heartily in the full knowledge of what an amazing and loving gift you're giving to yourself. 

I'd promised myself a little while ago, that while I was saving for my adventure back to France that I WOULD NOT buy any cookbooks.

Well that promise flew well and truly out the window, and in fact, I think it only lasted 2 weeks.

I'm so pleased it did as otherwise I may not have found this stunningly beautiful cookbook that I have fallen head over heals in love with.  

I thought I'd share with you the little tart I made recently for my sister-in-law.

I think you're going to like it.

It's just a simple little tart with a bottom made of flaky, buttery, sweet shortcrust pastry.  A middle filled with soft fluffy almonds, and a crown of plump fresh raspberries.  

Served with some thick double cream...do you really need anything more?

You may be thinking that you've seen this recipe before - the little sweet potato truffles that I made and wrote to you about earlier this month (see here).

But, you'd be wrong.

I grew up loving coconut balls.  Did you?  You know the ones, filled with biscuit crumbs, sugar and cocoa.  I'd get so excited whenever I was given the opportunity to eat one, and then when I got older and was able to make them for myself.....hello!

Yes, these ones don't contain biscuit crumbs, and yes, these don't contain cocoa, but as soon as I tasted them, that old excited feeling come rushing right back.

Are you a snacker?

I use to be.

I was one of the millions that could never get past 3pm without a snack of some sort.

Haigs chocolate, jelly babies, cupcake….I really wasn’t fussed!

Now, I can honestly tell you that I am no longer a snacker.

I eat three meals a day, and 99% of the time I’m satisfied right through to the next meal, and I owe it all to eliminating nearly 100%  fructose from my diet about 6 months ago.

I no longer get that inevitable 3pm slump/sugar craving.

I’m no longer starving hungry between meals where I think I’m going to die.

I know it's the beginning of a new year and I know I'm meant to feel all refreshed and motivated with my goals set for 2014, but to be completely honest, I'm stuck.  My legs are heavy and my mind is foggy.

Thankfully, there is a light at the end of the tunnel after all the changes and happenings that are currently going on in my world so I know I just need to keep ploughing on, but this morning I was thinking that it's really not an enjoyable way to live life.  To just plough through.

Meet Meghan from Cupcake with Sprinkles.  An amazing baker, beautiful blogger and mother of three.

As you know, I've been staying away from fructose lately so I laughed out loud when I received Meghan as my secret partner for this month's Secret Recipe Club challenge.  With a title like Cupcake with Sprinkles, it doesn't get more sugary than that..haha!

As you can imagine, Meghan's blog is filled to the brim with stunning cakes and of course cupcakes...my mouth was watering the whole time and excuses, should I happen to bake and eat all of her recipes, where flying out of my mouth faster than I could wipe up the drool.....

 But then I saw it..........the recipe with my name written all over it.

Food for though:  Rice Malt Syrup.

If you've been here before you may have noticed that lately I've been leaning towards Rice Malt Syrup as my sweetener of choice when baking.  I'm no expert on the matter, but I am an avid researcher and am learning along the way and what I've discovered so far is that

Rice Malt Syrup is a 100% glucose natural sweetener made from fermented cooked rice (no fructose in sight!).  And because it contains more maltose and is low GI, it releases the glucose more slowly and steadily into our systems, rather than a quick spike. 

I don't write this to try and convert you on the matter, but purely to explain very simply why it's my sweetener of choice at this point in time. 

Food for thought:  Have you ever used spelt flour in your baking?

It seems to be quite a popular "ancient grain" that is now popping up all over the place, in pasta, breads and even in some wheat-free recipes (however, I do believe it does contain some gluten). 

I absolutely love it as I can substitute it into all of my baking recipes, and it gives a wonderful nutty and slightly sweet flavour.  I also love it as it is a little higher in protein than normal wheat flour and is easier to digest.

Be warned not to overwork it though, as it can end up being a little crumbly in texture.

Sometimes I just want cake. 

Problem is, you have to bake a whole cake for just one slice and if you're anything like me, once a whole cake has been baked and is sitting on the cake plate, one slice just won't do!

I've found the answer - These yummy individual little puddings. 

You only have to make one AND they're fructose free!

If you've been here before you'll know that about 3 months ago I stopped eating sugar (specifically, fructose).

If you've been here before, you'll know that I've never felt better!

If you've been here before, you'll also know that I LOVE to bake, yet at the very beginning of my experiment I found I had to stop as I just couldn't trust myself.  You see I'm one of those people that can't stop at one piece.  It's all or nothing for me.

Now 3 months on, I feel like I can dabble my toes back in the baking pool again, experimenting with other sorts of natural sweeteners - ones that don't do so much harm to my body. 

Can you see the huge smile that's back on my face?

A lemon and mascarpone tart, gluten free style. 

A tart I made for a lazy Sunday catch up with some girlfriends over bubbles and laughs.

I was determined to make everything edible by everyone - this included one of my girlfriends who is gluten intolerant. 

I made this tart 3 times.  Gluten free flour sucks!

My friend ended up cancelling......