Having 3 of our 5 grandchildren here for the holidays and beyond – is a good thing at this time.
Today, arriving home at lunch time after a visit to hubby in hospital, I prepare lunch for them. Eldest girl says “what are you going to eat Nanny?” I said “Same as you only no bread” She says “well then why don’t you make a sandwich out of the lettuce and put the roast pork and apple sauce in that”
I had completely forgotten about the most basic and simple thing I could do for a quick sambo!!
Remember I said we would use Australian SLANG – this is not a racist comment and the last time I will apologise for using Aussie slang. Just remember – if you are reading this in any other country than Australia; sambo = sandwich.
Thank you darling girl. Sometimes it’s easy to forget the ‘basic’ stuff and get caught up in the “I must prepare everything” mode.
The wisdom of tweens….
So on my page – 12 months in the Outback I started with “our lives are never dull”. How prophetic!!
On Easter Sunday my husband fell 4 metres (14 feet) and badly broke his leg. I’ll spare you the details but include photos at the end. Look if you dare.
This means – at this point – that our plans will be delayed for a few weeks. On the Tuesday after Easter, we were meant to pick up our “new” second hand van, but I had to put this on hold as well.
Hopefully he will live up to his previous name – Wolverine – in relation to his healing powers, but I have now rechristened him “Colverine”
Hoping lots of bone broth and good stuff will help the process. If you have any good healing food for broken bones – please share them with me.
Oh and to top it off – I came out of the hospital with my 3 grandchildren that I am looking after for a few weeks – to find someone had reversed into our new car and smashed the lights and other dents. 😦
Today I received my starters from Dom and Sandra. What these two don’t know about Kefir and Kombucha is not to be known (I reckon).Their site is SO informative and well written. You can tell – whether it’s Dom or Sandra that writes it – they have an Aussie sense of humour. I love it.
NOTE: Dairy is not recommended on AIP. This one is for my husband.
So excited to start this again. I did have some milk grains once before and let them die (murderer!) when I stopped having dairy. These ones I’m going to try coconut milk, but most of all – I’m looking forward to making ginger drinks and all sorts of fermented goodies.
This – of course will be a challenge on the road, but we are planning to stay in places long enough that I can put on a brew/batch/ferment and have it bottled and ready for the next few days/weeks before we leave again for the road. Who knows – it could be my only source of sustenance way off the beaten track.
I love this soup for breakfast. It seems to refresh me and get me off to a good start. We’ve always been ‘unusual’ eaters in our family. Our girls were taking whole capsicums (before AIP of course) and rice cakes to school in the ’80’s and what was more unusal about that was many kids wanted to swap their standard Vegemite sambos for fresh homecooked food in a lunch box.
- 1 piece of white fish 5 x 10cm (approx)
- 1 small piece of ginger mashed in the mortar – 1cm x 1cm
- 1 clove garlic
- 1 Shallot – I didn’t have any this recipe so used a small brown onion
- 1/2 packet of horribly expensive kelp noodles (these cost me if I remember correctly about $11.00)
- 1 heaped tSpn coconut oil
- few sprigs of coriander to garnish
- 1 tSpn Squid brand fish sauce. (This sauce has no preservatives and the composition is as follows 77% anchovy, 20%salt and 3%sugar)
- 750ml or to desired strength – water
- 1/2 square of Nori seaweed – or any will do to your taste
Sautee the onion in the coconut oil. When soft add ginger and garlic and lightly sautee for about 1 minute.
Add hot water (to make sure you don’t buckle your saucepan)
Chuck in the noodles and fish. I just added mine frozen and cooked gently until done.
Serve in a large bowl and garnish with Nori and Cori(ander)
This recipe takes about 10 minutes all up.
I reckon I should’ve made a soup out of this today. (not)
A neighbour gave us this pumpkin so I decided I would cook it this way. I’ve been doing this type of thing for many years – but not with totally AIP ingredients previously.
- 1 smallish pumpkin (Jap/Kent)
- 1 medium onion
- 2 tSpn tumeric
- 2 tSpn garlic
- 1 tspn oregano dried
- 1/2 tSpn coconut aminos sauce
- 1/2 tSpn Herbamare (vege salt)
- 500 g beef mince
- 1/2 tBspn EVOO
Cut the top out of the pumpkin (as per pics)
scoop out the seeds – or as many as you can, being careful not to break your most favourite knife in the process
mix all the ingredients together and stuff into the pumpkin
bake in a moderate oven (170 – 180 C) for around 1 hour.
Pumpkin is cooked when you can stab it with your (unbroken) other favourite knife and it goes in to soft flesh all the way. Check the meat mix is done through as well.
Sometimes the mixture will overflow so leave a little space under the lid – or place the pumpkin on a tray lined with baking paper.
Meat n veg all in one.
Dont break yr fave knife as I did.
Hollow it out with that now almost unused ice cream scoop.
Put the lid back on!
The finished and delicious baked pumpkin.
I made this up. Probably someone somewhere at sometime has already done it , as I have seen date and fig concoctions in many blogs- but I have not copied any recipe with intent. If I do copy or share a recipe – I will give credit where it is due.
- 1 cup dates
- 1 cup figs
- 1/2 cup coconut flour
- 1/4 cup coconut oil
- 1/4 cup cacao nibs (you might want to omit these if you have a problem with cacao as they are technically a seed)
In a food processor add roughly chopped dates,figs and cacao nibs.
(You may need to do this is batches, then add all ingredients to the processor after the intial ‘mulching’ is done.)
Add the coconut oil (and if doing batches – make sure not to add all the oil in the first batch – this is what keep it from sticking)
Add the coconut flour until a nice squeezable consistency is reached/ ie: the stuff should stick together and form a shape when squeezed together. If not – add more coconut flour in small degrees.
Form in shape desired, place on tray and refrigerate. You can then move to an airtight container in the fridge. They do not stick together.
A sweet treat.