Fun With Friends!

“Fun is one of the most important – and underrated – ingredients in any successful venture. If you’re not having fun, then it’s probably time to call it quits and try something else.” ~ Richard Branson

 

Hi Lovelies,

I’m in Adelaide right now, which is cold and wintery and wonderful. Thanks so much to everyone who came out to my channelling event on Monday night. I love being able to hug people and put a name to the face of friends I have only known online.

This week I have a balance of work and fun, and I’m lucky to have one of my favourite families taking me around the sights and to delicious eateries and magical places.

Yesterday included private appointments in the morning followed by bookshops, pop-up crab spaghetti restaurants (no – that platter in the pic was not all for me!), ice-cream and lots of laughter, hugs and sharing. After dinner I had an early night back at my hotel room with meditation, a hot shower and then a long sleep beneath clean sheets.

July is a month that focuses on relationships, heart connection and soul nurture, and I’m certainly getting plenty of that right now! I hope you’re managing to find some connection time too.
Much love to you, Nicole ❤ xx

    

 

Pineapple Fried Rice Recipe

“I like rice. Rice is great if you’re hungry and want 2000 of something. ” 
Mich Ehrenborg

I love this tasty quick rice dish – it’s one of our favourite ways to use up leftover cold rice and cooked vegetables. It’s delicious warm and also great served cold as a salad. It’s also super economical and much better than take-away. The pineapple gives it a wonderful freshness and zing too.

Please don’t keep for longer than a day once made. But that shouldn’t be a problem because it’s so yummy you’ll want to gobble it all up.

I’ve given you a basic recipe below but feel free to make it vegan or vegetarian. Throwing in a handful of cooked prawns (shrimp) is divine, and a handful of lightly toasted cashews or almonds is also a great addition.

Enjoy!

Ingredients:

  • 4 cups cooked cold rice
  • 1/2 cup diced ham or cooked bacon
  • 1 large onion, diced
  • 1 to 2 cloves of crushed or finely chopped garlic
  •  3 to 4 eggs, whisked with a tablespoon of water
  • 1 large green pepper, diced,
  • 1 cup of other sliced fresh vegetables cooked leftover vegetables or frozen peas/carrot/corn
  • 1 tablespoon of oil
  • 1/2 to 1 cup of fresh or tinned diced pineapple
  • 3 spring onions sliced, or a handful of chopped up coriander – or both!
  • 1 tablespoon of sesame oil, two tablespoons of soy sauce, 1/4 teaspoon Chinese Five Spice and a dash of chilli sauce (if that’s your thing)- mixed together in a cup

Method:

  1. Select a large deep frypan or saucepan and place over moderate heat.
  2. Add the oil to cover the bottom of the pan and then pour the egg into the pan and allow it to cook as one flat sheet. When it has cooked through roll up and remove from pan. Cut into small pieces.
  3. If you are using bacon fry the bacon off first. Then add in the onion, ginger and garlic and cook until soft and fragrant.
  4. Now add in the vegetables if they are uncooked and stirfry gently for another two minutes.
  5. Add in all other vegetables (except herbs), pineapple, egg, ham if using, and rice. Stirfry for two minutes or until heated through.
  6. Add the soy mixture and stir through the rice.
  7. Fold through the spring onion and/or coriander.
  8. Serve on its own or with the protein of your choice.

Ginger Cookie Ice-Cream Sandwich Recipe

“…stop pacing the aisles and counting the miles. Instead, climb more mountains, eat more ice cream, go barefoot oftener, swim more rivers, watch more sunsets, laugh more and cry less. Life must be lived as we go along. ” 
Robert J. Hastings

You’ll love these tasty ice-cream treats. They are easy enough for the kids to make, and sophisticated enough that you could serve them as a dessert at your next grown-ups dinner party.

A few weeks ago a girlfriend came to stay down here at the farm. She’s working on a novel with a rural setting right now so we hooked her up with a friend of ours – an old country gentleman in his early eighties who is full of stories and bush yarns – so she could get some character and story ideas.

Whenever Geoff comes to visit I always make sure that my biscuit tin is full and that I have ample remaining to send some home for he and his wife. These crispy ginger cookies were quick to rustle up, and a single batch was enough to feed us well over a cuppa, put a good quantity in a care package and still have some left to play with.

Quite by accident we discovered that they make a fabulous foundation for ice-cream sandwiches. Happy-happy!

I hope you love them as much as we do 🙂

Cookie Ingredients

  • 250 grams salted butter
  • 250 grams sugar
  • 1 egg
  • 1 tablespoon treacle, molasses or golden syrup
  • 2 and 1/2 cups plain flour
  • 1 teaspoon bicarbonate of soda
  • 1 tablespoon of ground ginger (or more – to taste)

Method:

  1. Preheat your oven to moderate (160 degree celcius fan-forced or 180 degree oven – 350 degrees fahrenheit).
  2. Line some baking trays with baking paper or lightly grease them.
  3. Cream the butter and sugar until soft and fluffy. I use an electric mixer for this beating on low to combine and then on high speed until butter is pale and creamy.
  4. Add egg and syrup and mix well.
  5. Sift dry ingredients together and then add to mixture and beat on low speed until combined.
  6. Roll spoonfuls of mixture (I used a dessert spoon) and place on the trays. Flatten slightly with your fingers or a fork dipped in flour to prevent it sticking to the dough.
  7. Bake for 15 to 20 minutes or until golden.
  8. Cool on trays for five minutes and then place on a wire rack to cool completely.
  9. We made about thirty cookies, maybe a few more. This is not including the ones we ate warm or the dough that got eaten directly out of the mixing bowl… 
  10. Store the cooled cookies in an airtight tin for up to ten days.

You could just go ahead and enjoy these ginger cookies plain, but oh my how good they are when you turn them into ice-cream sandwiches.

Ginger Cookie Ice-Cream Sandwich

Two cookies and a couple of tablespoons of ice-cream per sandwich . Make sure to make up cookies that are roughly the same size!

Take some slightly softened ice-cream (I used vanilla because it was all we had) and place it on the centre of the bottom cookie so that it almost to the edges. Place another cookie on top and then use a spoon to smooth the ice-cream level with the sides of the cookies. Wipe any excess ice-cream off the cookie with the spoon, a clean finger or clean soft cloth.

Eat straight away or return to freezer until needed.

Top Tip: If you want your ice-cream sandwiches super-fancy roll the soft ice-cream edge in chocolate sprinkles, toasted coconut, crushed nuts or grated chocolate.

PS – I love this hilarious pic of our two dogs, Harry and Rufous eyeing off that ice-cream sandwich with serious intent gazing adoringly at me!

 

Chunky Choc-Chip Oat Cookies – Easy Recipe!

“Baking cookies is comforting, and cookies are the sweetest little bit of comfort food. They are very bite-sized and personal.” ~Sandra Lee

 

School holidays are almost here, and this is a great recipe for kids in the kitchen. They are tasty, easy and use simple ingredients.

We love these chunky cookies here at the farm – they go well with a cuppa, a tall glass of milk, or a bowl of ice-cream. They are robust enough to hold their shape if they are bouncing around in a tin in the back of the ute while we’re out mustering and fancy enough to please the neighbours when they drop in for a chat and a cup of tea.

The biscuits will store in an airtight tin for one week but never last that long around here. The cookie dough can also be frozen in a log and used at a later date.

This recipe bakes up perfectly well with gluten-free flour if you need that, and is versatile enough that you can substitute raisins, nuts, cornflakes or dried fruit for the choc-chips if preferred. I have sometimes substituted muesli for both the oats and choc-chips if that was all I had to hand.

I hope you enjoy them as much as we do.

Ingredients:

  • 250 grams of softened butter
  • 3 tablespoons of sweetened condensed milk
  • 3/4 cup raw sugar (or ordinary sugar if that is all you have)
  • 1 and 1/2 cups rolled oats
  • 1 and 1/2 cups plain flour
  • 1 teaspoon baking powder
  • 1 cup of choc chips (I like to use a couple of different types) or a 200-gram block of chocolate broken into chunks

Method:

  1. Heat the oven to moderately slow (160 degrees Celsius or 325 Fahrenheit)
  2. Line two trays/cookie sheets with baking paper.
  3. Beat butter, condensed milk and sugar together until pale and creamy. I use an electric mixer for this and it takes a few minutes.
  4. Dump remaining ingredients in bowl and stir to combine. You can do this on low speed in the mixer or use a wooden spoon. 
  5. Use a dessert spoon to scoop up mixture and roll into balls. Place balls on tray with a little space between them because they will spread when they cook. Press down to flatten the balls slightly with your fingers.
  6. Bake for fifteen minutes or until golden brown.
  7. Remove for oven and cool on trays for five minutes then transfer to a wire rack until they are completely cool. 

Serve to your friends and family, or eat them all on your own with Netflix for company!

PS – Pop Up Shop and June Workshops:
If you’re looking for some extra support for your spiritual journey check out my upcoming Pop Up Shop, Channelling Night and One Day Workshops in Brisbane 29 June to 1 July.

The Pop Up Shop runs over Friday, Saturday and Sunday. Workshops are over Saturday and Sunday.

On Saturday June 30 I’ll be teaching Foundation Spiritual Practices (the things I used to develop my own psychic and intuitive skills, self-awareness and compassion), and on Sunday July 1 I’ll teach Meditation and Mala Making (this second workshop is brilliant if you are feeling stressed and overwhelmed, stuck or suffering from anxiety or depression). No matter what level you’re at I’ll have something for you on my program. More details here!

All details are on my EVENTS tab at the top of my blog post or here at this link.

Quick and Easy Bacon and Vegetable Pasta Recipe

“People just adore pasta. It’s a simple fact.” 
Marc Vetri

I’ve had a girlfriend staying with me for a few days. And for those few days it has been cold here at the farm. Both of us have been unwell, so our days have been napping, reading books in front of the fire, writing, doctor visits and more naps.

One night we were both exhausted and Ben had gone back to the city for the evening to check on his elderly mum, leaving us to our own devices. Suddenly it was dinner time and we were starving but exhausted – a difficult combo when you don’t have much energy but still want something a bit more elaborate than egg and toast.

Solution? Pasta!

In the cupboard I had some egg fettucine noodles – the lovely tri-colour ones that cook in six minutes.

In the fridge I had some locally raised and cured free-range streaky bacon rashers and vegetables.

We put it all together and in less than ten minutes we were eating the most delicious bowl of pasta with a little grated parmesan on top. Bellissimo!

How to make this dish fit your special eating requirements:

  • If you’re vegan swap out the bacon, butter and cheese, use vegan substitutes, or use a little tempeh for the bacon-y taste.
  • Vegetarians omit the bacon and add extra mushrooms
  • Use gluten-free pasta if you need to
  • Low-carb diet? Use a high protein pasta or substitute spiralised zucchini
  • Cow’s milk free? Use a little goat or sheep’s milk cheese on top – feta is awesome!

Ingredients (this fed two people REALLY well)

  • Egg fettucine (if you use another kind of pasta adjust your cooking time)
  • salt and pepper
  • 1 tablespoon of butter
  • Olive oil
  • 4 rashers streaky bacon cut into ribbons
  • 1 cup of sliced mushrooms
  • 1 generous teaspoon of crushed garlic (fresh or jar)
  • 1/2 red onion roughly diced
  • 1 cup chopped broccoli
  • 1 large tomato, diced
  • 2 large handfuls of green spinach
  • water

Method:

  1. Put a large pot of water on to boil and add salt to the pot. I use a heaped teaspoon.
  2. Place a large frypan on low heat and add a slug of olive oil. Chuck the bacon in and then increase heat to medium. Fry for a minute or two until soft, fragrant and a little browned.
  3. Your water should be boiling now so chuck the pasta in and give it a poke with a wooden spoon to make sure it all becomes submerged. Bring it back to the boil and cook according to instructions on your packet.
  4. Add your sliced mushrooms to the pan along with the tablespoon of butter. Fry for a minute and then add the onions and garlic. Continue to stir. If it gets dry add a splash of water to moisten things up again. Season with a grind of pepper and a little salt.
  5. Now add the tomato and cook that down. It should be smelling fantastic by now. Add another splash of water if needed. 
  6. When the pasta is a minute or two off done thrown your chopped broccoli in the pot too. 
  7. A minute to go – add your big handfuls of spinach leaves to the frypan and wilt them down.  
  8. Drain your pasta and broccoli and then add into the frypan if it’s big enough. If not add back to the pot and dump your frypan contents in on the top. Stir to combine. 
  9. Place pasta and sauce into bowls, add a little grated parmesan and enjoy your easy, yummy meal! 

 

 

Easy Moist Lemon, Rosemary and Cider Roast Chicken Recipe

“If the home is a body, the table is the heart, the beating centre, the sustainer of life and health.” 
Shauna Niequist

 

I’m still getting over the flu, so I’m tired and useless and have no energy or brain for anything much at all. But we had friends arriving home to our village who’ve just been away at a family funeral. The thought of them arriving to a cold dark house and an empty fridge was just wrong. Anyway, they’re the kind of friends who don’t mind if I’m in my pyjamas or if I served them toast for dinner. Don’t you just love friends like that!

So I roasted some chickens and teamed it with baked vegetables and coleslaw. A simple meal. Easy to prepare and delicious. It also has the added benefit of giving me leftovers, and chicken frames to make stock tomorrow. Here’s my easy chicken stock recipe. I love cooking more than we need. That way the leftovers give me easy meals for days without much effort. I can have a plate of cold roast vegetables, chicken and salad for lunch, or put them in a wrap or sandwich. I can use the chicken meat in curries, pasta, soups and stir-fries for dinner. I can even use the leftovers in an omelette or frittata. Sounds good, doesn’t it!.

The butter, herbs and cider in this recipe keep the chicken moist and tender, and the flavour is fantastic. (So is the smell of the chicken roasting!)

Confession – my coleslaw is a packet of shredded raw ingredients from the supermarket tossed with some dressing, and Ben has chopped up the vegetables for me. But easy is good and if it means healthy eating I’m all for that! Prep time for the entire meal was ten minutes.

Mother’s Day is just around the corner, and this meal is easy enough for non-cooks to create with confidence. Maybe you can bake it for your mum, or for you!

Ingredients

  • 1 or 2 whole chickens – preferably free range (I used two 1.5kg birds)
  • fresh rosemary – enough for a tablespoon of chopped leaves and a sprig to place in the cavity of the chicken (Want to use another herb? Try Thyme, Sage or Parsley)
  • 1 large lemon or two smaller ones – juice half and chop the other into quarters
  • 1 small onion cut in half (I used half an enormous onion and cut that in half again)
  • 2 tablespoons of butter per bird
  • salt and pepper
  • 1 small bottle of cider (about 1 and 1/2 cups)
  • olive oil

Method

1.Preheat your oven to moderate (180 degrees celcius or 350 degrees fahrenheit) – a little less if fan-forced.

2. Estimate your cooking time. You need 30 minutes for every 500 grams of body weight so a 1.5kg chicken will take 90 minutes to cook.

3. Lightly grease a large baking pan big enough to hold your chicken/s with olive oil

4. Wash the chickens well under cold running water, including the cavity and pat dry with a paper towel

5. Place chickens into the baking tray. Add the lemon, onion and sprig of herb to the cavity.

6. In a small saucepan (or you can microwave!) place the butter and lemon juice and gently melt together. Throw in the chopped herbs, mix well and then spoon over the chicken.

7. Season the top of the chicken with salt and freshly ground pepper.

8. Pour the bottle of cider into the bottom of the pan and place in the hot oven for thirty minutes.

9. After thirty minutes baste the chicken liberally by spooning the pan juices over the bird. Add any vegetables to the oven if you’re baking them.

10. Continue to baste the chicken at intervals of about fifteen minutes. This helps keep the meat moist and flavourful.

11. If the top of your chicken is browning too quickly cover with some aluminium foil and return to oven. (No need to baste further of you do this.)

12. After your cooking time is up check the chicken is cooked by seeing if the juices run clear when a knife or skewer inserted into the part of the chicken where the thigh meets the body. You can also test by gently easing the drumstick and thigh away from the body of the chicken and looking at the juices. There should be no pink at all.

13. Let the cooked chicken stand for ten minutes, and then serve. This helps the juices settle back into the meat so they don’t run everywhere when you carve the chicken, and it keeps the meat juicy and tender.

14. You can make a simple gravy with the pan juices if you want.

Easy Stewed Pears Recipe

“It is, in my view, the duty of an apple to be crisp and crunchable, but a pear should have such a texture as leads to silent consumption.”
~ Edward Bunyard

After the excess of Easter it is a relief to be back to simple food again.

One of Autumn’s great pleasures for me is pears. This easy dish is low in sugar, and the cooked fruit can be eaten warm or cold.

They are wonderful on their own, spooned over cereal or porridge or made into a layered parfait with some fresh yoghurt and a sprinkling of chopped nuts or some crunchy granola.

I also like them with a drizzle of fresh cream or a dollop of coconut yoghurt.

Pears are a great source of fibre and are high in anti-oxidants. Plus they are delicious!

Ingredients:

  • 6 to 12 ripe pears, sliced and the cores removed. It’s fine to keep the skins on.
  • Enough water or unsweetened apple juice to just cover the fruit in a large saucepan. If you use apple juice you won’t need sweetener.
  • 1 to 2 cinnamon quills (or 1/2 teaspoon ground cinnamon for each quill)
  • 6 dried cloves
  • a peeled and sliced 1 inch piece of root ginger or 1/2 teaspoon of dried ground ginger
  • You can also use a little sweetener if you are using water to cook the pears. A few drops of stevia, or a couple of tablespoons of maple syrup or honey will work well.

Method:

  1. Slice the pears into halves or quarters.
  2. Place in a saucepan and barely cover with water or juice.
  3. Add the spices.
  4. Gently bring to the boil and then turn heat to low and cook for fifteen to twenty minutes or until pears are soft.

Stewed pears will keep for up to one week in the fridge.

Cadbury Creme Egg and Salted Caramel Cheesecake Recipe

“Too much of a good thing can be wonderful!” 
Mae West

Easter’s almost here. A while ago a friend and I were throwing around ideas for an Easter Dessert. We wanted something decadent but easy to make – one that was seasonal and delicious and a bit over-the-top.

Welcome to the Cadbury Creme Egg and Salted Caramel White Chocolate Cheesecake.

No. Really. It’s a thing.

A once-a-year thing, or perhaps even a once-a-decade.

This cheesecake has a few steps but it is completely easy to make. And yum. Oh, so yum! It’s a white chocolate no-bake cheesecake with a bottom layer of gooey salted caramel, with nuggets of Cadbury Creme Egg and pockets of more caramel strewn throughout, and topped with more large Cadbury Creme Eggs and drizzles of white and dark chocolate. Please, don’t ask me to make this one sugar-free, dairy-free etc. Sometimes you just have to face the fact that a treat is a treat. This one won’t work with healthy substitutions.

Cadbury Creme Eggs are chocolate eggs with gooey fondant filling made to look like the white and yolk of an egg. If you can’t get hold of any feel free to substitute any of your favourite soft chocolate bars. I’m going to make this next Easter with Turkish Delight. I reckon that would be crazily good as well. 🙂

Happy Easter!

Lots of love, Nicole  xx

PS – Excuse dodgy food styling. I am a psychic and metaphysical mentor, not a food blogger. Also, it was almost impossible to stop Ben attacking cheesecake before I had taken a pic. Yes, it’s that good. 😀

INGREDIENTS

You’ll need a greased 23cm springform pan with the base inverted so that the bottom is flat with no lip (or it’s too hard to get the cheesecake out).

Base

  • 250g plain chocolate biscuits, crushed
  • 125g of melted butter

Method – crush biscuit and add melted butter. Use the back of a spoon or a straight-sided glass to push the mixture into the bottom and up the sides of the tin. Place in fridge for 30 minutes

Salted Caramel

  • 1 x 380g can of Nestle Caramel Top and Fill
  • 1/2 teaspoon of sea salt flakes (or equivalent)

Method: Beat the caramel and salt together until smooth. Set aside. When base has chilled add 2/3 as a layer at the bottom of the shell and then return to fridge.

Cheesecake Layer

  • 500g full fat cream cheese
  • 1 cup of thickened cream
  • 1/2 cup caster sugar
  • 1 teaspoon vanilla
  • 200g white chocolate, melted
  • 2 teaspoons gelatin dissolved in 1/4 cup boiling water

Method: beat the cream cheese, sugar and vanilla together on low speed until soft and creamy. Add the melted and cooled chocolate and beat again. Finally add the cooled gelatin mix and cream then gradually increase to high speed. Whip for five minutes. Pour into shell.

Extra

  • 6 Cadbury Creme Eggs plus two more or 8 mini eggs.
  • White and dark melted chocolate to drizzle on the top (about 50g of each)

Method: Chop two large eggs or 8 small ones and sprinkle over cheesecake and then use a spoon to mix gently into the cheesecake layer. Dollop the remaining salted caramel around the top of the cheesecake and then use a knife or the handle of a spoon to swirl it into the cheesecake. Slice the remaining Creme Eggs and place them around the top of the cake. Drizzle the chocolate over the cake in decorative swirls. Return to fridge and chill for 8 hours or overnight.

To serve carefully remove the outer ring of the springform pan and cut the cake into slices. This is a rich dessert so it will give 12 serves, or 8 colossal serves if you want to go straight into a  carb and sugar coma. If you must, I recommend serving this with unsweetened whipped cream or a good vanilla ice-cream.

 

Healthy Bounty Bar Easter Eggs!

“All you need is love. But a little chocolate now and then doesn’t hurt.” 
Charles M. Schulz

Easter is only a few weeks away and it can be a real drag for chocolate lovers if you are on a restricted diet or a sugar-free diet.

Bounty Bars are one of my favourite chocolates. Ben’s too. They have a creamy coconut centre covered in chocolate. Who can resist that kind of flavour combo? But they are full of sugar, so I decided to have a play around in the kitchen and see what else I could come up with that might be a bit healthier.

This version is refined sugar-free, and can be made gluten-free, dairy-free, soy-free or vegan depending on what kind of chocolate you use.

It’s still a treat, but it’s a yummy one. We hope you enjoy it as much as we did. Yep, we ate them already! 🙂

You can halve this recipe to make just a few treats, or make enough for a crowd.

PS – Please forgive the sweaty pics. I made these little treats in the middle of a heatwave where a block of chocolate left on our kitchen bench turned to liquid from the heat! So as soon as I took these choccies out of the fridge it was condensation city. Which meant we needed to eat them faster – obviously!

 

Filling Ingredients

  • 2 cups unsweetened shredded coconut
  • 1 teaspoon vanilla
  • pinch of salt
  • 4 tablespoons unrefined coconut oil
  • Either 4 tablespoons of maple syrup, rice malt syrup or agave OR 4 tablespoons coconut cream and your favourite liquid sweetener (eg Stevia drops) or powdered sweetener to taste

Plus 200 to 400 grams of dark chocolate and 100 grams of white chocolate to cover. I also used a couple of drops of beetroot juice to give that pretty pink colour in the chocolate drizzle.

Method:

  • Place the coconut in a food processor and add the vanilla, salt coconut oil and sweetener. (Hint, if you are using a granular sweetener heat the coconut cream slightly and dissolve the sweetener before adding)
  • Blitz until the mixture is well combined and sticky, and the coconut is in small pieces.
  • Roll into balls and place on a silicone sheet or some baking paper. Or for a better Easter Egg shape use a mould OR use spoons from your kitchen that have an egg-shaped bowl and press a mounded ball of coconut firmly into the bowl of the spoon.
  • Place the coconut shapes into the fridge for fifteen minutes to firm.
  • Melt the chocolate in a double boiler (place a bowl over a simmering pot of water) or in a microwave on low heat.
  • Press your shapes out of the moulds or remove from the tray and dip into the chocolate. Replace in fridge.
  • For a thicker chocolate coating do a second coat of chocolate.
  • To finish drizzle some chocolate over the top of the dipped eggs. For a pretty effect use a little melted white chocolate. To colour the chocolate pink add a few drops of beetroot juice.
  • Store in the fridge if you live in a tropical environment. But they will keep well out of the fridge if your home environment is cool.
  • Share and enjoy!

I love these measuring cups that my Nana gave me!

Whizz away.

I am totally convinced this spoon is egg shaped!

Here are all my coconut spoons.

Unmoulded and ready for dipping.

Dip in melted chocolate.

Ad an extra drizzle for decoration.

Share with friends or give as gifts.

Eat and enjoy. Happy Easter!

 

 

 

Healthy Summer Fruits Rice Pudding

“Summertime is always the best of what might be.” 
~  Charles Bowden

It’s summertime in Australia right now, one of my favourite times for fruits and simple foods. This rice dish is a firm favourite – it makes for great breakfast eating, but can also serve as a dessert. The one in the picture is dressed up with some extra flavours but the pudding is delicious on its own too. I use coconut cream or coconut yogurt so this is a sugar-free, soy free and dairy-free meal.

I make this pudding with brown rice and no cane sugar, but I’ll give a few variations in case that kind of eating is not your thing.

The pudding will keep in the fridge for one week, and can be eaten warm or cold. Not summer in your part of the world? Use good quality frozen or canned fruit instead!

Ingredients:

  • 1 cup of brown rice and quinoa mix (or use 3/4 cup brown rice and 1/4 cup quinoa)
  • 2 cups of water
  • 2 to 3 cups of stonefruit, berries or a mixture of both. Cut stonefruit in halves or quarters. If the stonefruit is a clingstone (ie won’t separate easily from the pit) score the fruit into halves or quarters but leave intact. The fruit will cook beautifully and you can just remove any pits later.
  • a few drops of stevia or your favourite non-sugar sweetener, or a couple of tablespoons of cane sugar
  • Juice of half a lemon or lime (optional but it really freshens up the flavour)

Substitutions – use white rice and cut cooking time by ten to fifteen minutes

To Serve:

I often throw on any or all of the following

  • Coconut cream
  • Yogurt or coconut yogurt
  • Maple syrup
  • Fresh berries
  • Pepitas, sunflower seeds, shredded coconut, almonds, cashews or your choice of favourite seeds and nuts

Method:

  1. Place the rice in a large saucepan that has a close-fitting lid and then add the water. Add any sweetener you are using. If you are using stone fruit place the fruit on top of the rice.
  2. Place over medium heat and bring to a boil
  3. Reduce heat, cover and cook for 30 to 40 minutes or until rice is soft and well cooked.
  4. If using berries, add these ten minutes before final cooking time.
  5. To finish add the lemon or lime juice and stir well.

Place into bowls and add your choice of topping. Eat and enjoy!