Why I love Friday at the Farm!

calf, farm life byron bay

That’s our newest calf, Rosco (in the middle), named after Carly’s Dad!

“Its always difficult to keep Fridays confined within themselves..they tend to spill over..”
~ Parag Tipnis

 

Fridays at our farm are my perfect kind of day.

There was an early-morning walk to say hello to the cows and check the vegetable garden. After that I spent a little time finalising my Year of ME Planner for 2017, and playing with the crystals I’ve chosen to go with next year’s Planner.

2016-11-09-06-31-46

Then we headed off to Mullumbimby for the Farmers’ Markets. The annual Mullumbimby Agricultural Show is on this weekend, and the signs were up already.

Looks like it’s going to be fun!

Mullumbimby Show

Before we could even think about filling our baskets with produce we stopped for a local Myocum Coffee and pastry. It’s a hard job, but someone has to do quality control!

Scratch Patisserie’s market stall is one of our favourite stops on a Friday morning.

2016-11-11-07-02-23

After which we bought lovely things. Fresh things. Things grown or made with care and love by local farmers.

Cooper’s Shoot tomatoes are the best!

2016-11-11-07-15-22

We chose tiny carrots and crunchy sweet apples. We bought organic eggs and sourdough bread and all manner of tasty goodness.

2016-11-06-07-44-13

apples

I even found some wonderful hand-made soap, coloured with clays and scented with essential oils! They are crafted by the lovely people from Church Farm at Billinudgel. (Do pop over and visit their website – it totally captures the feel of our region!)

2016-11-11-07-20-25

Then it was home again to a happy day of writing and cups of tea, followed by the pleasure of a dear friend dropping by for dinner.

We taste-tested my new mango mousse recipe, and it was fab! Watch for the recipe on the blog next week. 🙂

What a wonderful day! I so love where I live. It’s good to be home.

Hugs and love, Nicole <3 xx

2016-11-11-19-32-58

 

What Real Food Looks Like…

On Saturday morning at the crack of dawn my husband and I went into Lismore, a small country town about 25 minutes drive from our farm.  We needed to buy some hay for our weaner calves, and there was a truckload of bales for sale at the showgrounds, which is also home to the Lismore Organic Farmers’ Market each Saturday. Ben reminded me that we couldn’t stay long – we had a house full of visitors and a full day of farm work to be done!

So we only went to buy hay…

but of course I was no help loading it all with two perfectly capable, strong men at the ready, so I snuck over the market for a little bit of a look-see.  The first thing I spied was just-picked broccoli, and of course I had to put a little bit of that in my basket.

Then I helped myself to some plump red beetroot and a big bunch of rhubarb.

The ute was still only half loaded, so I crammed some assorted greens and herbs into my basket as well!

And what’s the point of greens without a tomato or two?

The ute was finally loaded but then we had to stay a little longer to have a coffee and a chat with some friends we’d bumped into. In the process I acquired a bag of  limes, an armful of pink lady apples, and some excellent lady finger bananas.

On the drive home I planned out a menu for Saturday night’s dinner, based on my haul, and here it is:

Vegan Broccoli, Cashew and Lime Soup with crusty fresh bread. (I’ll be blogging this recipe for the Vegan Virtual Potluck on November 1!)

Red Wine and Garlic Marinated Steaks with a Rustic Salad – our own organic beef, grilled and served with the simplest of salads.  (The cheese is local too – Newrybar semi-hard from the Bangalow Cheese Company.)

Rhubarb Cream Puffs – squares of puff pastry stuffed with an apple-and-rhubarb compote and fresh cream from the farm down the road.

Twenty minutes of preparation when we got home (we were home by 8.30am!) and I had a delicious three course meal ready for the finishing touches that night.  Food miles – negligable. The only ingredient that wasn’t local was the pastry. And almost every ingredient had been harvested within the last 24 hours or less.

Off we went to work…

Come dinner time we were all starving after a full but satisfying day working in the river paddock, clearing regrowth and rebuilding an old rock wall.  Thank goodness meal prep was nearly done. While Ben lit the barbeque I heated soup and threw dessert together. Easy! Let me know if you want me to blog any of the recipes; this food is so simple, and it tasted like heaven. Good fresh food never takes much fancy-ing up.

Luckily we had a little rhubarb compote and cream left over, which I used on top of home-made date and ginger scones for afternoon tea the next day.  Farm life is such a chore – but my willing workers just seem to keep coming back.  Maybe it’s the good clean air, maybe it’s Ben’s singing, or maybe, just maybe, it’s the food…

Strengthening Intuition Week 6 – Sensing Energy in Food

“Tell me what you eat, and I will tell you who you are.”  ~ Brillat-Savarin

Have you been following along with our Strengthening Intuition Program so far? In today’s post I’m going to show you how to tune in to the energy of food.  This is a fun and useful skill to have – it begins to connect you much more consciously to the world around you, and you can’t help but begin to make healthier food choices as your level of awareness around food’s energy grows.

All food contains something called bio-photonic energy.  Bio-photonic energy is captured within a living cell, as a result of exposure to the sun, and to the plant or animal’s connection with the earth.  You could also consider it a form of life force that is within every living thing.

Scientists have done studies that show people with strong health emit a very high level of bio-photonic energy, and people who are ill emit much less.  It’s the same with food.  Food that is organic, wild grown and fresh emits a much stronger bio-photonic energy than factory farmed foods or foods that have been stored, processed, cooked or irradiated. (More info here and quite a technical article, but fascinating, here.)

When we eat food, the bio-photonic energy transfers from that food to our own bodies.  So the more bio-photonic energy we consume from fresh food, the healthier and more energised we become. Seems simple, huh?

Today I’m going to show you how to develop an awareness of the energy in food.  You could do this by taking yourself to a food market, or by using some of the produce and food stuffs you already have at home.

Image from www.holidaygroceries2u.com.au

Activity:

Take a selection of foods and lay them on a table.  You might want to use some fresh fruits or vegetables, some eggs, some dried foods such as nuts or grains, and some packaged foods.  (If you are at a market or store, simply move from area to area to work with each food group.)

Begin by activating your Hand Chakras.  You can review that process in these posts:

Strengthening Intuition Week 1 – Activating your Hand Chakras

Strengthening Intuition Week 2 – Sensing Energy in Objects

Hold your hand slightly over a food item and tune in to it. (Alternatively, you could also hold the food in the palm of your hand, but I prefer to hold my hand above the item so I can tune in and then quickly move on.  This is also a better method if you want to ‘scan’ items – more about this in a moment!)

Image from www.ourladyofsecondhelpings.com

Now, back to our food item. Relax, and open your mind. When you hold your hand over the food and tune in, what do you feel:

  • Is the energy strong or weak?
  • Can you feel any heat or cold?
  • Is there any pattern of tingling or do you get any colours or images in your mind?
  • How does this food make you FEEL? Pay attention to your emotions and physical sensations.

Food with a high level of bio-photonic energy will feel ‘light’, strong, energised, make your hands warm or tingly, and create bright images, colours and sensations within your mind and body.

Food with little life force will feel ‘flat’, heavy, dead and will have weak energy. Or you won’t feel anything at all.  Fresh food that has been irradiated or stored for a long time can often feel this way.  It might look okay, but have very little energy at all.

The colour most often generated in the mind when dealing with low energy food is grey. Food that is toxic in some way can often feel quite cold, or alarmingly hot. But the heat will never feel like a good thing – more like a flame you want to take your hand away from before you get burned.

Move on now, and scan a range of different items.  Do this quite rapidly, by running your hand over the top of the items, pausing briefly over each one – you’ll notice that it won’t take long before you become quicker at tuning in.

Then come back to some fresh fruits or vegetables where you have several of the one item.  Feel the energy of each item to work out which has the strongest energy.  Was that visually noticeable too, or can you only feel the difference through your hands?

This week, experiment with sensing energy in food – using raw ingredients, packaged foods, beverages and even prepared meals. Stay open, and really allow yourself to have fun with this new level of awareness.

(*Warning – some of this might NOT be such fun, as you come to realise just how energetically ‘dead’ some of your favourite foodstuffs can be…)

Image from www.civileats.com

Now that you can tune in to the energy of food, begin to choose foods for yourself and your family that have stronger energy and life force. The smallest changes to your eating habits will begin to have a positive effect on your overall health and well-being, and will also help you to become clearer and more energetically sensitive.

Image from www.theironyou.com

I thoroughly recommend choosing foods that lift and support your energy.  ‘Treat’ food is still okay, because you have to be able to enjoy life – but a basket full of vibrant fresh food is one of the best ways to begin feeling better, and that has to be a good thing!

Much love to you, Nicole  ♥ xx

And don’t forget that today is your last day for being in the running to win one of my  healing necklaces, hand-crafted especially for you – details here.