A quarterly journal covering recipes, craft, printmaking and fabric designs .. sharing musings from my everyday life in the treetops of Clareville on Sydney’s northern beaches
Sometimes no matter how we manage our life there are times when the joy of slow cooking using freshly market produce is beyond us and we just need to get something on the table quickly.Here are two recipes to keep the "wolves at bay" while you work on the main meal or they can also work perfectly well as a delicious light lunch or dinner.
Read MoreThis recipe for Yammy Drops (yummy and jammy) is really a healthier version of the old fashioned jam drop. But don't expect the same shortbread consistency, these are chock full of nutty flavours drawn from the sunflower seeds, tahini and almond meal and sweetened with maple syrup .. (the jam in the middle is a real treat). They're great for school lunch boxes or to satisfy that 3pm low point when you're normally seeking out chocolate!!
Read MoreA walnut grower selling from a stall in a Canberra market last Saturday shared with me the "best ever" tip for opening walnuts in the shell. No more nut crackers needed when you follow these simple steps.And to celebrate the joy of walnuts we have a recipe for Fresh Apple and Walnut Clusters ... too chunky and full of apple, walnuts and raisins to be called a muffin !
Read MoreIt's often the case that when come away from a retreat, a seminar or a book you are fired up to make major changes to our life. We approach the pantry and the fridge with evangelical zeal throwing out the bad food, restocking with new ingredients you've never used before. You then announce to the family the new regime only to find they are resentful, the change is confronting and ultimately we retreat feeling like a failure.Take a tip from the ancient philosophy of Ayurveda: The 25% rule - the secret to making changes to your lifestyle that “stick” and try this simple Ayurvedic recipe for the perfect rice and learn about "the 6 Tastes" to make every meal satisfying and nourishing.
Read MoreOur diets have changed a bit since the 1950's and one thing that strikes you is how much refined white sugar there is in these recipes. So I've begun to tweak the recipes and transition them to healthy versions of the ingredient. It's not a full abandonment of the original ingredients so there's not a big change in the chemistry or experience of the final cake or slice or dessert.Here is a delicious, chewy and easy-to-make Canadian Walnut Slice. Perfect for a cup of tea. It's just a transition recipe so we gradually get used to a warmer kind of sweetness not so sharp and we replace the grains with one that's a little better for our digestion.
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