Tag Archive: healthy


Cake Cakes

Todays dilemma was school holiday breakfast. Hey Kids what do you want for breakfast? Cake Cakes, Cake Cakes! In our our house we have all different names for foods. Coke is black drink, round fishies is calamari and scones are cake cakes. I’m not sure how this happened but thats how it is! Imagine Grandpas troubles taking the kids for fish and chips for lunch. Yep we got the call.

So Scones / cake cakes it is. My dilemma is i’m a very structured and processed orientated cook. So how do you make scones when you don’t have the traditional ingredients? Intuitively i guess.

 

 

 

So here goes:

2 cups self raising flour

2 table spoons sour cream

3/4  cup oat milk

a few grinds of the salt shaker.

Method.

Pre-heat oven to 175 deg. Celsius fan forced.

Sift flour and add salt.

Add sour cream to oat milk and whisk until combined.

Pour milk mixture slowly into  flour and mix lightly with wooden spoon. You may need slightly more milk depending on your flour choice, more for wholemeal.You don’t want the dough to be sticky when touched.

Take mix from the bowl and plop on floured bench. Knead gently until all comes together. You don’t want to push out too much air.

Flatten mixture with rolling pin to about 2cm.  Makes about 16 scones using a 5cm cutter.Dip your cutter in flour so you get a clean cut, if the scones sticks to the cutter your scones with rise in all different directions.

Place scones on a metal tray lightly floured,in a cluster, to help with shape when rising.

Place in oven for 20 mins, turn tray at 10 minute mark. Remove when tops have slightly browned.

“Jimmy Junga” your done, spread with favourite jam.Enjoy.

 

 

IsaLean bar

When i recently competed in the Cairns Challenge Ironman i had a hard time with energy, bloating and decided to look for a better option for race day nutrition. Post race reflection lead me to believe that the bar i was using wasn’t the best option for me. I had left it to the last minute to get some bars at the store and i guess so did everyone else. So i grabbed the last few remaining bars.

I had been eating the bars (sometimes its nice to chew something) on the bike preparing for the run. As i started to get some rhythm in the run, i noticed how bloated i felt. The first part of the run is quite exposed through the cane fields onto the highway and into town for the last part which consists of 3 laps then onto the finish line. I found it difficult to take on fluid and stay hydrated, i just wasn’t comfortable and it was hot.

When i started looking for options i came across Isagenix and their range  for athletes. I found some amazing products.

Years ago i had immersed myself in the 40/30/30 mindset when looking at how i balanced my dinner plate,but never found an off the shelf sports product that met the percentages. 40/30/30 is a trademark of the popular “Zone Diet” by Dr Barry Sears and the hunter/gatherer diet from the paleolithic era. 40% carbs, 30% protein and 30 % fat approximately.

Finally Isagenix have come up with some great tasting products that are nutrient dense and easy on the stomach. The IsaLean Bar has many flavors available and they are 40/30/30 . Awesome.

Below is a PDF comparing the nutritional value with Powerbar. Enjoy.

IsaLean_Bars_AU

Blueberry Bagels

I recently did a half marathon and i thought that when i finished i would reward myself with a Bunch Of Blueberry Bagels. I really enjoyed eating them and then thought, hey why don’t i have a crack at making some. So i started to trawl the net for recipes, to no avail.

I found a great basic recipe from John D Lee on his hub pages. He is a gifted dude. I already checked out his earth oven and homemade bacon tutorials.I made some minor adjustments and i reckon they were awesome.

I just substituted the water for blueberry puree. My wife had a can of blueberries in the cupboard. I used them due to the syrup and then i pureed the fruit. The can size was 415 gram net weight and i use the whole can. I had to add  a little Flour to get the dough consistency right, bout 1/4 cup.  The key here to developing a great flavour was allowing the yeast to ferment with the puree. You really want to see some yeast activity here.I must admit that i cheat  a little. I have a great cuisinart food processor and i basically add the dry ingredients them pour in the wet ingredients. I then add the extra flour till the dough comes away from the bowl. By then it has some heat in it and is kneaded. Takes about two minutes.I then cut each piece (8 )and rolled and shaped immediately.I covered to rise for about 30 mins. Then they were boiled and popped in the oven @ 210 degrees centigrade on a baking stone for 10 mins. The texture is a little chewy( how i like it) and nicely browned on the outside. I’n not entirely sure if diehard bagel fans would give them the tick.

I think the ones we buy at the supermarket are steamed bagels. Mine had the right color and toasted up great with some butter or philly cheese.I just have to work on the shaping part. Here’s a few pic’s. Enjoy.

What A Big day

Yesterday I was in the baking / cooking zone. Two loaves in the oven, one slice and homemade pasta to finish off. Tagliatelle with a smashing carbonara sauce. Really its amazing how simple pasta is to make and fresh and yummy it is. After dinner I started to watch Hugh’s chicken run. Honesty humans do some crazy things but watching this show about how we intensively farm chickens is really confronting. At 1.00 am in the morning I was scratching my head, thinking about the show I had just watched and how disgraceful we can be. So the question now is am I prepared to pay more for my chicken to get free-range or do I just pass on chicken altogether. Right now I feel like just passing altogether.

The reality is that i like chicken, portuguese chicken, BBQ chicken, homemade nuggets, but not if intensive farming is where i get my chickens from. These little chickens have a life span of between 35 – 39 days. A really shit 35 – 39 days, within those days only 30 minutes of darkness per day, sitting and walking if they can in their own dropping, ammonia burns on their legs etc etc. As Hugh puts it, ” free-range is fairer”, fairer for everybody and every chicken. If you have some spare time take a moment to watch Hugh’s chicken run, its the least you can  do. If you think that its not so bad, then do nothing! But maybe you could easily change some of your other shopping habits to spend a little more on Free-Range chickens and eggs and make a little difference. I’ll let you know how i go with my shop this week!

The message is i guess that if you want to eat animal products and meat at least make an informed decision. I’m Ok with the idea that the animal has had some sort of life before it is killed for food. I must also add that my family has dramatically cut back on the portion size on our plates at best 100g. So what we buy goes along way and i feel better for it. I’ve been reading a book by Kinko Denzer about building an earth oven in the backyard and this quote is directly from his book. Kinko is talking about bread machines when he made this statement but it holds true in many other ways. ” They take care of themselves. But if you don’t have to pay attention, you can’t participate, and if you don’t participate, you can’t know.” I interpret and apply this to food, when i say that so many of us want our children to think that meat especially comes from the deli section. Because if we associate it with the whole animal, then it has to live some where and we really don’t want to have to explain where somewhere is because if its out of site its out of mind and the poor practices don’t seem to matter. Kids probably don’t even associate what their eating as being part of any animal, its just the stuff that comes on a tray in bits from the deli section. I think we have a responsibility to educate our kids on where food comes from when its appropriate.

Artisan Style Bread

Something i have not tries to master till now is bread. I was really amazed at how simple it can be after a few test runs. I use the principles applied By Healthy Artisan Bread in 5 Minutes. The authors Zoe and Jeff have put together a really simple recipe and the no knead principles, make the process painless. I have found that kneading the bread before the second rise is more to my liking. Okay so i make my bread in 9 minutes! I encourage everyone to give it a go. The Authors make the effort to answer questions, trouble shoot and offer encouragement to keep you baking on their site. Seriously this a testament to their passion for bread making. If you buy their book you will get the tips, but i can’t think of any business that gives this service to their customers like Zoe and Jeff do. They are AWESOME. Buy the book. Today i made two loaves, Quinoa bread and the Oat, maple syrup, Date and walnut loaf. Their master recipe is also a daily staple in my home. Just the smell in the kitchen from the yeast and then the bread baking is amazing and just a lovely aroma. The kids are warming to the bread in their lunch boxes and for toast. Its Preservative and additive free and inexpensive to make when using the master recipe. To get you started use some of these recipes! Have fun and enjoy you’re bread.