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Coconut Revolution

Have you ever thought about how easy it is to incorporate Coconut Oil into your daily routines?

Coconut Oils can be used for the inside and out side health and wellbeing.
 
I just love the Coconut Revolution range! There are some gorgeous rich, glossy oils that are ideal for cooking and also a range of skin care oil products.
A perfect go-to oil is the Coconut Revolution Thai Jasmine hand cream. Toss this little wonder into your handbag or car glove box and you’re hydrated wherever you are! The Jasmine scent is breezy and I find myself breathing in deeply every time I apply it!

I’m really interested in the benefits of the oil on my skin- I tend to have oily skin but I find it has it’s ups and downs and can also become quite dry.

I made a couple of nourishing face scrubs and masks using Coconut Revolution Oil for Beauty.
This oil is designed to cleanse, moisturise and is perfect for make up removal.
I used a couple of table spoons mixed with organic ground coffee beans as a face scrub.

This was perfect as an end of the day rejuvenation and the Coconut Oil will moisturise and remove dirt, whilst the coffee will help tighten the skin and improve blood circulation. Plus it smells incredible if you’re a coffee fan!!
I created a leave on face mask too. I just added another couple of table spoons of Coconut Revolution Beauty Oil with a teaspoon of organic Manuka honey and a teaspoon of oat meal.

Removing the oil from the face is easy enough with a warm water soaked face washer. Your pores will feel open and clean! Not to mention the sweet breakfast scents from the honey and oats.
The range by Coconut Revolution is huge. Beauty, health, hair, organic, dietary, skin…
Honestly you can find what it is you’re looking for and what suits your needs.
The benefits of these oils are they are organic, cold pressed, natural. It’s a direction most people are aware of and Coconut Revolution makes the pathway easy, simple and vibrant.
Head over to Coconut Revolution and see what I am talking about.
Their range will inspire you to get healthy, make small changes and realise that looking after yourself is easy and simple. 
Click here to find your local retailer.
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Crunchy Polenta Fingers- Chris’ Dips

I love snacking, and I’m always trying to come up with quick and easy foods to create. Especially vegan and vegetarian dishes that are portable and easy to eat on the run.

Polenta is such a versatile food which can be made sweet or savoury.  It can be used to make ‘fries’ or sweetened to make desserts.

For these Polenta snacks I used pre-firmed Polenta which can be purchased in the pasta section of your local supermarket.

You will need:

Half a polenta slab cut into fingers
1/2 container Chris’ Spiced Roasted Carrot and Turmeric Dip
3/4 cup Gluten Free bread crumbs

Slather each finger in the dip- I used a spoon to make this easier and then dunk them in the bread crumbs so they are completely covered.

Place them on a baking tray lined with baking paper.

Bake in a fan forced oven at 180 degrees for 20 mins to half an hour until the fingers are browned.

Leave to cool once cooked and then enjoy them dipped into more of Chris’ Dip or a plain Greek yoghurt. 

I made these gluten free to tie in with the dip and I also had a friend coming over who was gluten intolerant.
These would work well with quinoa instead of the breadcrumbs or even a cheese mixed in with the breadcrumbs.

These can be enjoyed warmed or cold.  For pre-heating do this in an oven as a microwave will leave them soggy.

Healthy Pizza Bites- Chris’ Dips

Have you tried the new range of Chris’ Dips?

My favourite at the moment is the Spiced Roasted Carrot and Turmeric.
It is FULL of flavour and very moreish. It’s safe to say I’ve eaten the entire container.

The great thing about the Chris’ Dips range is they taste like you’ve just made them yourself. Fresh, light, delicious and full of all the good stuff; for example the carrot is actually visible in the dip- and it’s only 39 calories per serve!

I wanted to create something warm and tasty, yet healthy- to feel good about what I was eating!

These take no time to make and you can add whatever pizza toppings you prefer or what suits your dietary needs.

I sliced a green capsicum in half and used Chris’ Spiced Roasted Carrot and Turmeric dip as my base, topped with sundried tomato and grated Bio Cheese.

Bake in a preheated fan forced oven at 180 degrees for 15 minutes.

These are healthy, full of flavour, vegan and vegetarian, gluten free, dairy free, low in saturated fat, and perfect as a snack or as an entrée. 

They would work well at a party too, and make simple finger-food. 

I love Chris’ Down 2 Earth range, it’s great for the health conscious and next on my list is their Japanese Eggplant and Miso dip!

Best get creating!

Cloude Hill Gardens and Nursery

I visited the most beautiful place in Olinda over the weekend, Cloude Hill Gardens and Nursery.

We wanted to do something fun and also make the most of the lack of rain during the morning. It sure did pelt down in the afternoon and on Sunday, but luckily stayed dry for our adventure!

We reached Cloude Hill just after it opened and paid the $10 entry. We spent a good couple of hours wandering the meandering paths and gardens.  

The gardens were like a magical movie set, there are 20 gardens filled with sculptures and ornaments.  The paths are filled with the beautiful orange and reds of the changing autumn leaves and we could hear the shuffles and movements of kangaroos. 

It’s almost like we were in our own Secret Garden. I was so desperate to find an ivy covered door to push open to reveal a flower covered swing.

The land dates back to the 1890’s & Ted and Jim Woolrich, brothers, established the gardens in the late 1920’s.
Unfortunately bushfires swept through the land in the 60’s and the property ended up being sold onto a man named Keith and the garden is as you see it today.

Cloude Hill also has a beautiful nursery attached and we picked up a blueberry bush to plant in our own garden. 

The small shop is quaint with walls full of seeds, garden ornaments and books. The Cloude Hill restaurant overlooks the huge gardens and is perfect for a hot cuppa after exploring the beautiful landscape.

Cloude Hill Gardens and Nursery is located at 89 Olinda-Monbulk Road, Olinda

Cloude Hill Website

Wild Cattle Creek Winery

We celebrated my Grandma’s 80th Birthday at Wild Cattle Creek Winery on the weekend.

The area is beautiful and surrounded by many vineyards, trees and gorgeous open spaces. The autumn leaves were stunning and the sun blessed us with it’s rays during the afternoon.

We all enjoyed sharing platters for entree and I chose the salmon as my main meal.
The variety on the patter was wide, with olives, feta, cold meats, herb crusted cheeses, prawns, bread sticks & marinated vegetables.
I filled my plate with prawns, cheese, olives and some of the cold meats.
Each platter came with a side of warm herb bread with garlic butter.

I was glad to see the green beans with my salmon as I am crazy for them at the moment.
We all posed for some family photos before dessert. 

Haha this is a fun one with my cousin and Aunt!

Wild Cattle Creek is located in Wandin in Melbourne. It is a quaint, pretty place with the most amazing staff members- they call you Madame or use Sir & are very polite and genuine. 

The gardens give that mystical feel and are so pristine and neat. Wild Cattle Creek also makes the perfect wedding venue, the photos would be amazing.

Cauliflower Pizza

I’ve wanted to experiment with a Cauliflower Pizza base for a while now and it turned out pretty darn amazing.
My whole family enjoyed it and have requested it multiple times since.
I’ve now made a bunch of bases and frozen them for future use!
You will need-
1 whole head of cauliflower
1 cup grated cheese- I made this vegan and used Bio Cheese
1/2 teaspoon each dried oregano and chilli flakes
Pinch of salt
1/4 cup wholemeal flour
Your choice of pizza toppings
1 clean tea towel

In a food processor blitz the chopped up cauliflower head until it resembles crumbs.
Place the blended cauliflower into the clean tea towel and twist the open end of the towel so it forms a ball- do this over a sink or bowl as the aim is to remove as much liquid from the cauliflower and create a dry (or as dry as possible) cauliflower mix.
 
 
Once you have squeezed as much as you can from the cauliflower transfer it to a bowl and add the flour, spices, salt and cheese.
Using your hands combine everything and knead it into a ball.
 
 
 
Place the ball onto a baking tray lined with a sheet of baking paper.
Press the mix into large disk- this is your pizza base.
I made mine about 1cm thick.
Bake at 180 degrees in a pre-heated over for 30 minutes or until browned.
You will find the base is still a little soft but it will firm up even more once you have added your toppings.
 Remove from the oven and cover with your favourite pizza toppings- I went with a low calorie salsa over the base topped with fresh basil from the garden and more bio cheese.
Bake again at 180 degrees until the toppings have cooked and melted.
Eat and enjoy!

Vegetarian Curry Puffs

With the weather changing and the dark evenings and cold mornings upon us, a quick healthy snack is ideal when you are pressed for time.  These little golden puffs of goodness are easy to make or store for later use.

You will need:

1 Pack Quorn Soy Free/Meat Free Mince
1 small diced onion
1 jar Pataks mild curry paste
200g grated vegetables- I used carrot and zucchini
1 tsp curry powder
1 tsp chilli powder
4 sheets Puff Pastry

In a non stick pan brown the onion and spices then mx in the Quorn, making sure the onion is mixed through.
Add the grated vegetables- make sure if you’re using zucchini you squeeze the excess moisture out before adding it to the pan.

 
 
Let the mince and vegetables cook for five minutes and then add the sauce. Let the mixture bubble away while preparing the pastry.  The aromas should be beautiful and if you find the mix getting a little bit dry add about a 1/4 of a cup of water.
 
Grab your puff pastry sheets & lay a single sheet on a chopping board and use a circular cookie cutter or a can to press out circles.
 
 
Once you have cut out circles in all the pastry sheets start spooning about a table spoon of the mince mixture onto half of your circles.
 

Top each circle with it’s lid and then use your fingers to press the sides down omto each other. They should form a tight seal- but add a little bit of water with your fingers around the edge of the pastry to help them stick.
 
 

 
 
 
Once all your puffs are sealed, place then on a tray lined with baking paper and bake in a preheated oven at 180 degrees until browned and puffed.  This should take about 20 minutes.
 
 

 
Serve with a tomato or barbeque dipping sauce or enjoy them by themselves.