FEED ME ... TUESDAY?

A delayed post but loving and nourishing none the less.

Do you ever get major food cravings? Ones that are so strong, you are tempted to drop whatever it is that you're doing and head straight out to get you some o' dat?!

It struck on the weekend and I was totally and utterly consumed by thoughts of it. The texture, the smell, the taste ... oh sweet baby James. So rather than fork out the $18 that my local charges to make it happen - I decided to take matters into my own hands. 

Avocado smash. Oh I how I love thee. 

Avocado Smash with Greens and Feta Crumble

1 tspn lemon juice
1/2 avocado - 'smashed' with fork

Feta to serve

Handful of baby spinach leaves

Salt, pepper and chilli flakes to season

Bread of choice

Easy as pie. Use a fork to mash the avocado. I seasoned it with the salt, pepper and chilli at this stage but you could just as well season at the end. I toasted some rye bread and added a rough layer of baby spinach leaves and a dollop of avocado mixture to each piece. Spread the mixture and lightly crumble feta over the top nice and evenly. Add a squeeze of lemon to each piece - the zest just cuts through the avocado and compliments the saltiness of the feta really well. So yummy. Simple, healthy and amazing. Craving be gone and $18 be stay. 

Blessings and avocado smudged kisses x

FEED ME MONDAY - The 'Best Dang Breakfast' Edition

I'm all about eating seasonally. When you buy local fruits and vegetables that are in season you a) save money because there is an abundance (rather than drawing on the mortgage to pay for seedless grapes in winter because they're more rare than unicorn poop); b) are working with nature and listening to its wisdom and c) when something hasn't had to be shipped//packed//frozen//preserved you can taste the difference. So when a seasonal shopper, like myself, sees a super special on fresh bananas because they are growing off the trees in the thousands - they go bananas and buy too many kilos.

This week - I am all about bananas. And I thought I would share my latest creation - a raw, unsweetened, nutritious, high protein breakfast bowl. Bananas are the star of this dish but you can have a play around with whatever fits. This tastes like banana bread batter. That's right, you heard me, healthy banana bread batter. Today's recipe is a close adaptation of the incredible Banana Yoghurt recipe from Nutrition Stripped.

This hilarious image was found here

The 'fit for a monkey' Banana Bowl 

3 Tbspns chia seeds soaked in 1/2 cup coconut water (for approximately 15-20mins)
2 Tbspns raw cashews soaked in 1/3 cup of water
2 ripe and spotty 'nanas
1/2 to 1tspn vanilla extract
Dash of cinnamon or nutmeg

Once your cashews and chia seeds are soaked - add them to a food processor with the roughly chopped bananas, vanilla and spices of choice. Pulse for about one to two minutes and then chill in the fridge for half an hour (I love mine cold!). I haven't tried it yet but I'm thinking that heated, porridge styles, over a low heat on the stove could prove to be a delicious winter morning treat!

Blessings and banana scented kisses x

FEED ME MONDAY - The 'Gettin Buzzed' Edition

Happy Monday my beautiful peeps. I hope you all had an amazing weekend filled with sun, fun and food. I certainly did! 

During a long pow wow with my friends around the breakfast table we were talking about the disgustingly huge amounts of sugar and nasties in drinks being consumed by kids//teens. A few of my friends are teachers and commented on the crazy repercussions in terms of behaviour and performance that these drinks yield. Case in point - iced coffees. Anyone who has tried one knows, these things are delicious and addictive. But how do they manage to keep up crawling back for more? 46.5g of sugar per 500mL bottle. That's how. Ridic! 

How do we get our energy fix, sans nasties and sugar dumps, I hear you ask? 

Well, I thought the same. And so this morning I had a big ole play in my humble kitchen trying to create a healthy, low sugar, replacement (without the chemical shitstorm). I thought I'd share it here for you guys in a very much overdue Feed me Monday post!

Dare (to-be-healthy) Iced Coffee

1 small ripened banana

1 1/2 cups organic almond milk

1 Tbspn cacao (I used a maca/cacao blend)

Small squeeze of honey

1 tspn vanilla extract (not essence!!)

1 shot coffee of choice (I used a nespresso choc pod)

4-5 large ice blocks

Add all o' these babies to your blender and go for gold!! In just a few minutes you will have an energising, nutritious and much much much healthier alternative to your morning iced coffee. Give it a shot and try to replace your usual fix with this delish treat and see how you find it!

If you have any recipe requests or any other 'healthy alternatives' that you'd like me to have a play with in the Bless this Mess kitchen - leave a comment below or shoot me an email!

Blessings and mocha flavoured kisses x

FEED ME MONDAY - The 'Hardest Post I Have Ever had to Write' Edition

Ok - sort of but not really - I'm being a little over dramatic.

Today's recipe was created and tested for you yesterday. Stop the press - from creation to your minds in less than 24 hours! Incredible. But as well as the 'creation' and 'cooking' went - the wheels kind of fell off when it came to 'testing'. Ridiculosuly delish, don't get me wrong, so that 'taste test' portion was deemed a great success but the 'quality control' portion did not. It's with a heavy heart that I share with you that I, Emily Meagher ... have a quinoa allergy.

I'm in the 'denial' stage of grief following my at-home diagnosis but after severe cramps for the fifth or so time of eating this delicious and nutritious little grain - I can no longer put it down to coincidence. Since writhing on the couch last night in pain because my gut felt like it was on fire & inflamed to the shiznit, I went to my good ole friend Dr Google for advice. Turns our quinoa allergies, sensitivities and intollerances are far more common than I previoously thought. It's so unfortunate that I will have to bid adieu to this mighty grain - because it's such a fantastic gluten-free alternative to serve up for lunch! The symptoms that I experience post quinoa deliciousness are far more severe than any I have experienced from gluten, which is usually a moderate discomfort with cramping and bloating. THIS is more indigestion pain and burning, whole body aching and severe stomach irritation. 

Nonetheless, I will be damned if this incredible dish doesn't get enjoyed by somebody so I am sharing with all you lucky son-of-a-guns who can eat it up sans death. It's a fabulous nutrient dense dish for a quick lunch or dinner option.

Keen-as Quinoa Bowl 

1 cup quinoa (preferably a certified organic variety)

1 head brocolli

1 ear of corn

1 zucchini

1 eggplant

1/2 sweet potato

Wash thoroughly and chop all vegetables into small bite size pieces. Bring 2 cups liquid (I used a nice homemade vegetable stock) and 1 cup quinoa to the boil. Once boiling, reduce to a simmer, stirring occasionally until all the liquid has been absorbed and the quinoa 'sprouts' its little tail! While simmering, start to lightly steam your vegetables. Starting with the heartier root vegetables, sweet potato, and then moving on to those veges that take near no time at all, like the humble little zucchini. Shave the corn kernels off the cob using a sharp knife and mix all vegetables together. Once the quinoa has plumped and is ready, add it to your veges and mix thoroughly to evenly spread the love. Season with sea salt, pepper and nutritional yeast for additional taste explosion!

Blessings and a heavy heart from my impending quinoa ban x

*If you want to find out more about Quinoa intolerance and its symptoms - click here to have a read of this helpful Livestrong article that I came across during my panic-driven search saga. 

FEED ME MONDAY - The Christmas Wishlist Edition

A very special 'happy Monday' to you all as, not only is it a fabulous and fresh start Monday but it's also the first Monday of the festive season! Bless this Mess is going to go all 'jingle bells' on yo' asses. Prepare yourselves for an influx of Christmas recipes; gift ideas for loved ones; my own Christmas wish list; Christmas references coming out the wazoo and Elf quotes a-plenty! This is in addition to the usual pop-up posts from week to week. Holy excitment batman. 

I'm going to kick it off with the first of a series of recipe posts this season. This is my 'to make' wishlist of Christmas yummies. All beautiful, decadent, yummy, as well as the added benefit of being eco and health conscious!

Every year I help (in a sometimes very minimal way) to contribute to the Christmas culinary shenanigans. Last year I made an array of healthy deserts including 'choc chip' cookies and festively decorated raw brownies. This year I am going to tackle this bad boy courtesy of 'Raw Mom'. Raw Christmas Cakes - individually portioned to make them ideal for an after dinner (slash feast) treat or as gifts. My beautiful mama always makes individual boiled fruit cakes for friends and family, so this year I'm thinking that daughter dearest might shake up this tradition. 

Image sourced from this Life Changing Events post

Have you ever seen anything so adorable? I can't wait to whip these up. I need to come up with a fun, festive and, of course, sustainable way of presenting these guys. I am on a mission to source short little jars (think candle jars) and tying twine around the top for a rustic sort o' feel. Or candy cane striped ribbon. Or red and green intertwined string...

OH HOW I LOVE CHRISTMAS TIME!

What is on your 'to bake' (or in the raw case - to assemble!) list for this holiday season?!

Blessings and mistletoe kisses x

FEED ME MONDAY - 'Nailed it' Edition

I finally finally finally nailed healthy vegan icecream. It's decadent, nutritious and oh so filling while still sitting light in your tum. All in all a real freakin' winner. Just in time for a scorching Australian summer.

Today I'm quickly stopping by to share this simple recipe with you and to send you a quick bit-o love.

Bananarama Vegan Icecream

2 frozen bananas (the riper the better!)

1 tspn pure vanilla extract

Approx 1 - 1.5Tbspn organic raw cacao

A drizzle of filtered water.

Pop everything in the food processor and set on low speed for approximately 2 minutes. I have enough time to do an odd job or feed Iz in the meantime. Come back and check out your absolutely perfect velvetty chocolate 'icecream'. Just wow. So yum. I have had it 3 times over the past week for breakfast and it gives me sustained energy and a very sat-is-fied tummy. I topped mine with organic fruit free muesli and it provided just that little bit of added texture to make the dish 'pop'. You could always add shredded coconut, bee pollen or crushed nuts. Mmm.

Blessings and way too much icecream in this chicka's tummy x

FEED ME MONDAY - Whoops it's Late Edition

Another Monday, another recipe post. Can I get a wha’ what? I hope everyone had an enjoyable, food and love filled, weekend. I had the most incredible time and got a year’s worth of beautiful bubby cuddles.

Over the weekend, and first noted on Friday, I started feeling a bit spacey and faint. Every now and again I would have an ‘out of body’ sort of sensation, Initially I just thought it was fatigue or overwhelm, after a pretty big week at the clinic. But last night I fast came to realise that it was in fact the beginning of a cold/flu. So I am spending today in bed, determined to get well again asap.

Basic (in ease of preparation, not flavour) Baked Beans

1 Tbspn olive oil

1 onion (finely chopped)

2 cloves crushed garlic

1 Tbspn Dijon mustard

1 tspn Oregano (dried)

2 tspn Cumin

1 Tbspn coconut palm sugar

1 Tbspn tomato paste

700g basic tomato sauce (or 2 x canned tomatoes)

2 x tinned Butter/Cannelini/Mixed beans or Chickpeas

Kale or Rocket to serve

Salt and Pepper to taste

Add oil to pan, med to high heat, and add onion once heated. Stir until onion becomes softened and transluscent. Add garlic, mustard, tomato paste, spices, sugar, tomato sauce and beans. Stir until all combined and reduce heat to low. Simmer for approximately 10-15 minutes. Serve with rye toast and dish beans atop steamed kale or fresh rocket. Salt and pepper to taste.

Enjoy this delectable midweek meal from our humble Dunsborough kitchen!

Blessings, beans and inevitable ‘tummy toots’ (dang beans!) x

FEED ME MONDAY - The First Vid Edition

In this video you will learn:

+ How to whip up a delicious green smoothie in no time at all.

+ A green smoothie recipe adapted from the incredible Lifestyle Transformation Guide (Step 2 - Good Morning)

+ What I really look and sound like (for those of you who only know me through my words!)

+ How talented I am at cutting a coconut. Really. Bonza cutting skills.

+ How to start your day in the best possible way.

Well I did it. I popped my video cherry and decided in was high-time that I started to interact with you guys in a more realistic and 'sitting opposite one another over coffee' sort of way. It also gives me a way to vary up how I present my content each week - whether sharing a recipe; talking love, life and happiness; interviews or whatever may crawl across the table of inspiration and slap me in the face.

Let me know what you thought of this post; the recipe; green smoothies in general (!) in the comments below.

Thank you for helping me to Bless This Mess x

FEED ME MONDAY - The Bressert Edition

One day, long ago, there was a sexy minx called 'Breakfast' and she met a stud of a guy called 'Desert'. They were from different worlds, they were told they could never be together. But one day, when they were feeling super raunchy, they threw back a few shots, played some Barry White and ... bowm chikka wahh wahhhhh. The result? A beautiful fusion baby - bressert. The nutritious and morning elements of breakfast paired with the decadence of dessert - a true match made in heaven. After tinkering away with this recipe, I think I have finally perfected it, and am so excited to be able to share it with you this Monday!

Raw Chocolate Chia Pudding

1 Tbspn cacao
3 Tbspn chia seeds
1 cup coconut or almond milk
1/2 - 1 Tbspn organic coconut palm sugar

Mix all dry ingredients until combined. Add milk and cover. Refrigerate overnight, or at least for 2 hours to allow the chia seeds to fully absorb the milk. Stir and top with shredded coconut or bee pollen for extra textural zing!

Blessings and cacao covered smiles x

FEED ME MONDAY - Tempeh and Mushroom Bolognese

I have been the busiest of all the busy little chickens trying to tie up a few projects and loose ends this week - as well as balancing study, clients and new exciting projects/ventures. So I apologise profusely for the delay in this post but do not despair for I'm-a feed you a delectable dish this Monday!

Last week, caught up in the lure of feeling like I was on school holidays despite the giant pile of work on my desk, I treated myself and dined at Samudra. A lot. Pouring over menu choices was easy, but deciding what to first devour was tricky. They have just launched their new Spring menu which meant farewelling my favourite ever raw pizza dish and hello-ing an incredible new cast of organic eats. Something on the menu jumped out at me, but not because my rumbly wanted to devour it asap, but instead it leapt off the page as a potential culinary challenge and something for me to recreate at home. Tempeh bolognese. Holy tolitoes - I was excited. I also had a sample pack of black bean spaghetti from my birthday delivery of a notox box - synchronous and well timed universal message to get in that kitchen and whip up a feast? Shyyyeah.

Tempeh and Mushroom Bolognese

Adapted from recipe at PCCnaturalmarkets.com

1 packet organic tempeh

1 Tbspn organic coconut oil

1 medium brown onion

3 cloves garlic (minced)

1 tspn oregano

2 tspns basil

2 tspns thyme

275g mushrooms (chopped into 2cm cubes)

1/2 cup red wine

1 tin organic chopped tomatoes

1 Tbspn organic coconut palm sugar

Salt and Pepper to taste

First up, process the tempeh by adding it in large chunks to the food processor and pulsing 5-6 times. In a pot on medium heat, combine oil and tempeh and saute for approx 3 minutes. Add the onion, garlic, herbs and mushrooms and saute for a futher 5 minutes. Add red wine and simmer, allowing the red wine to be absorbed. Then add the tomatoes and sugar, stirring and combining, and let simmer for 15-20 minutes on low-medium heat, covered. Season to taste and optional addition of nutritional yeast for a cheesy flavoursome addition is also encouraged here! Serve with your choice of pasta (we used black bean but next will be trying it with zucchini noodles!). Enjoy!

Happy Monday my beautiful friends.

Blessings, bolognese covered smiles and big sloppy kisses x

FEED ME MONDAY - The 'Shine Bright Like a Kale Salad' Edition

Now don’t fall over in absolute shock and horror – but yes, it’s FINALLY a Feed Me Monday post for you. I apologise and will continue to do so until I am blue in the face that I haven’t been so diligent, with this segment if the blog in particular, in getting posts up and out to you. But it has always been my rule that I would never write if I felt I was ‘forcing it’ to come. I write because I feel inspired to share or create or document or learn – and when I’m not feeling it, it just cannot be forced. Chu’ know man?

Last night I looked down the barrel of my weekend of food related indiscretions (nothing terrible by any stretch, but luckily my body lets me know when it has had enough and a few sneaky chips here and there, alongside nibbles and a busy weekend overall makes for an irritated tummy and a body yearning some hearty nutrition).  So I wanted to create the biggest bowl o’ goodness that I could come up with, using only ingredients found in my fridge so it didn’t mean venturing out in my daggy ‘round the house’ pants o’ course! And so this dish was born – boasting a total of 4 au naturelle colours and therefore a shittonne of vital nutrients (“count colours and not calories”) this dish was the perfect end to a blissful Sunday. And o’ so easy to prepare. If having a plate of veges for dinner isn’t your thing just yet, you can serve this baby as a side salad alongside some grilled fish, chicken or meat of choice. Just make wise decisions when purchasing your meat and exercise caution – conventional meats are often bathed in chemicals, preservatives, hormones and even sometimes ‘bleached’ to create a more appealing aesthetic.

Power Plants (with a hint-a-pink)

Kale bunch (washed and roughly cut)

½ small sweet potato (skin thoroughly washed and cut into large chunks)

Small zucchini (skin thoroughly washed and cut into large chunks)

½ corn cob

Beetroot Dip/Dressing

410g tinned beetroot (drained) (READ YOUR LABELS WHEN BUYING TINNED, avoid those with added sugar or preservatives/additives in the ingredient list)

½ cup greek yoghurt

1 tspn cumin

1 tspn dried coriander

Salt and pepper to taste

For the dressing/dip – simply pop all ingredients into a food processor and turn that sucker on until your ingredients and combined into an incredible pink concoction of flavour. Steam all veges starting from those taking the longest to the least (sweet potato, corn, zucchini and finally kale) and arrange beautifully onto the plate. Drizzle with the beetroot mix and then eat that son of a gun. Nom nom nom.

How our food is prepared is SO important, almost equally as important as the type of foods we are eating.  As is how you eat it. You can prepare an incredibly nutrient dense salad, but eat it at Ussain Bolt speed and mindlessly as you dash between meetings or appointments, and all of that energy and high vibration quality of the food absolutely goes to waste in your stressed and busy butt. But if you lovingly prepare and arrange your food, sit down and mindfully savour every bite, the process of eating is firstly more enjoyable and you’re also maintaining the loving energy and high vibration, nutrient rich qualities of the food. Maybe a bit fru fru for you but you know the old saying ‘you are what you eat’, well I’d rather be a vivacious, high energy chickita than a no thanks giving fast food eater. Start to make little changes in your life that will benefit you and your health, there truly is nothing more important than our health and happiness guys.

Love, blessings and a pink stained kitchen bench x

FEED ME MONDAY - The "I'll Be Back" Post

Hello and happy Monday my little bean burittos. Just wanted to send a whole lot o' love to you all and let you know that posts will be up and running this week but as a) it's my first day as a student once again (my health coaching course starts today!) and b) after it being a magically crazy weekend of busyness - I am not as ready and waiting as I normally am on a Monday!

This week I'll have a) a final Thermie recipe; b) the big review and recap of 'my week with Thermie'; c) an inspired and aunthentic post straight from the heart and a virtual inspiration board for your Friday Fuzzies.

So sit tight my beautiful souls - it's a-comin!

Blessings and bucket loads of cuddles x

FEED ME THURSDAY - The "just like Baba's" Edition.

David's Baba, his grandmother, makes a frikkin mean fish soup. She makes it from scratch, simmering it for hours on her little stove and then having her cute little face light up when her blow in granddaughter (me) devours bowl after bowl of it. Dave and I have, unsuccessfully, attempted this incredible family recipe to no avail. We suck. It turns out either too stocky; too starchy or too dang fishy.

So with a fail-safe plan in which I can blame all erroneous kitchen activities on the Thermomix - I decided to give it another go. Dinner was all on me and I decided I would serve up a nostalgic bowl o' piping hot fish soup for my love and I. I used a recipe that I found on the official thermomix forum (which, by the way, is teeeeeming with information, recipes and support) and it could not have been simpler. Really. Approx 5 mins prep time (getting the vegetables and ingredients out of the fridge and pantry and organising them on the bench top...) and approx 25 mins cooking time. Oh hot dang. 

Fish and Risoni Soup - Thermie Styles

3 cloves garlic

1 large leek

2 carrots

20g olive oil

350g (1.5Cups) fish stock

1 Tbspn tomato paste

350g water

400g chopped tomatoes (I used fresh)

160g risoni pasta

600g barramundi fillets (cut into chunks)

1.5Cups parsley and/or coriander to serve

1. Chop garlic for 3 seconds on speed 7

2. Chop leek and carrot for approx 10 seconds on speed 7 (I think this could have been less if you wanted to maintain a 'chunkier' mixture

3. Scrape down the sides using TM spatula and add oil. Saute at 100 degrees, for 3 minutes on speed 1.5

4. Add stock, tomatoes, tomato paste and water and cook at 100 degrees, 10 minutes on speed 1.5

5. Add risoni and cook at 100 degrees, 10 minutes on speed 1.5 in REVERSE setting.

6. Add fish and cook at 100 degrees, 8 minutes (recipe calls for 3 minutes but that was a sashimi-like fail...) on speed 1 in REVERSE setting.

7. Garnish and stir through fresh herbs to serve. David sopped up his soup with fresh bread and loved it - so crusty bread is a favoured option for that little Croat.

Blessings from my partly Croatian inspired mid week dinner x

MID WEEK BREAK TIME!

Whattup my little homies and homettes? The thermomix is still whirring its little butt off in our kitch but, as I had an intense game of netty to win last night (and yes, we did win, thank you for asking), David was on dinner duty. The boy done good. He made a beautiful authentic 'slow' cooked Indian curry with brown rice and it was amazing! Absolutely delish. But not being as 'click happy' as his other half, he forgot I was documenting everything for the blog and he didn't take any photos! 

So enjoy this midweek break in posts and cruise around the blog scoping out past recipes and I promise you I will give you your fix tomorrow my darlings!

Blessings from my very full and happy tummy x

FEED ME TUESDAY - Chicken and Vegetable Soup

Well the thermie is definitely feeling quite at home with us I believe. It's been whirring and clanging and buzzing ever since it graced our counter top. I was given a few of the official Thermomix recipe books (everyday essentials; vegetarian; seafood; wheat and gluten free and raw) but have also been consulting websites and blogs for more inspired dinner ideas. Last night's dinner came from a website that I'm afraid I didn't jot down so if anyone has any objections to it being featured - please let me know and I'll remove it. I'm fairly certain it was one of those self-submitted recipe pages that people can source a huuuuge pile of recipes from.

Chicken and Vegetable Soup - Thermie Styles

1 onion (quartered)

1 clove garlic

1/2 leek (white part only)

20 grams oil

500 grams water

1 heaped tablespoon stock (I used the vege stock from the essentials recipe book)

1 carrot (roughly chopped)

1 handful pumpkin (roughly chopped)

1 potato (cubed)

1 celery stick (roughly chopped)

1/8 cabbage (roughly chopped)

1 handful brocolli florrets

1 tin lentils

3 free range chicken thighs

1. Put onion, garlic and leek in TM bowl and hit turbo until all ingredients are finely chopped.

2. Scrape down sides, add oil and cook for 2 minutes, 100 degrees on speed 2.

3. Place all veges (except lentils) in TM bowl and hit turbo until desired consistency achieved.

4. Add water, stock, chicken and lentils. Cook for 15minutes on 'reverse', 100 degrees, speed 2.

5. Remove lid and take out chicken, slicing or shredding it, and pop it back in.

6. Cook for a further 3 minutes on 'reverse', 100 degrees and speed 2. 

7. Serve and ENJOY!

Emily's 'Two Cents'

+ Ok so far I am ridiculously impressed with the capabilities and POWER of this baby. It is processing like a boss - and I am oh so very grateful that I haven't had to chop one onion or garlic since it arrived!

+ I babymashed the shit out of this recipe completely unintentionally which altered the presentation and potentially the taste as it all amalgamated to one giant vegetable mash soup. This is obviously an error of my own and not the machine's but still worth noting.

+ It is LOUD son. Obviously it's stirring and chopping and sauteeing and I did not at all expect it to be a whisper quiet appliance but it's loud.

+ It is faster than Ussain Bolt. I had soup on the table in 20 minutes including prep and cooking time. Ridic.

+ It has a 'cult' like following. As soon as I type 'thermomix' and 'recipes' on Google. Oh holy hell am I bombarded with "I LOVE my Thermomix!" and "Changed my life". And I get that, I totally get that.

+ It's made me WANT to cook more. I was always worried that having a machine that could 'do it all' would make the whole cooking process seem so clinical and take the love out of it. But I have found myself wanting to play around with it; making some yummy lunches for David (mashed potato and beef stew thank you very much!) and then having more time to do the other things that I love like taking pup for a walk; watching a movie with David or whatever!

+ So far ... I love it.

Blessings and continued and ever enhancing Thermomix infatuation x

FEED ME MONDAY - The 'Post That Never Ends' Edition

This week is likely going to be a whole lot o' "Feed Me Monday" like posts. 'Why are you all about food this week Emily?', I hear you ask. Well. It is because yesterday afternoon the skies parted, there was joyful music and exultation and jubilation as our humble Dunsborough kitchen was blessed with a THERMOMIX. This little baby is our pride and joy for the next five days or so as I push this little devil of a machine to its limits and spend the week reviewing its ins and outs!

So far - and sans pictures I'm afraid - we have made a vegetable stock (no preservatives and a whole lot o' veges means that Emily is super happy already) and I whipped up a fresh batch of almond butter in no time at all to refresh my sad little supply. I'll be sure to take oodles of photos as I go but for the purpose of today's post, and for my fellow thermies out there, I will post the Almond Butter recipe below.

Au Naturalle Almond Butter - Thermie Styles

250g almonds
4 tspns coconut

Put almonds in TM bowl and process on speed 9 for 1 minute.
Scrape down sides.
Add coconut oil and process on speed 9 for a further 30 seconds.

Blessings and a budding thermomix infatuation x

FEED ME MONDAY - Raw Chocolate Tarts

Can I preface this post with a big, fat "I'm sorry" and just get it out of the way? I know I promised a Monday afternoon post but a 'quick trip' to the beach with my love and my pup turned into a long extravaganza (said puppy may or may not have run off into the dunes and not responded when she was called). Anyway I am here now, with a brilliant recipe, so all is well in the world again.

I seldom push anyone to do anything. I use this blog to share and inspire. But today, my darlings, I am pushing. I am pushing BIG time. I recently purchased an incredible 'whole foods' app from the App Store and I absolutely adore everything about it. Belle Gibson, an incredible woman who is naturally healing and THRIVING from a brain tumour, has just released the first ever whole foods app. It honestly has it all - information; inspiration; resources galore and oh my Lordy the recipes are just incredible. So incredible that I'm-a share one with you today!! 'The Whole Pantry' is now available on apple and android and is only $2.99. Incredible value! And also, it's worth mentioning, that I have not been asked to feature this nor do I receive anyyyyy endorsements for doing so, I am genuinely sharing a ridic find with you all.

Raw.Chocolate.Tarts... I know. I had the same reaction when I first stumbled across this humble recipe within the Whole Pantry's dessert collection. I whipped this baby up for an afternoon tea that I would be sharing with some of the gorgeous ladies from the 'in-laws' side. They loved them. I loved them. I snuck a few and shared them with some other girlfriends. They loved them. Overall a healthy, nourishing, satisfying but above all decadent treat!

Raw Chocolate Tarts

Via The Whole Pantry App (available on Apple and Android)

Tart Cases

1 1/2 cup almond meal

1 cup pitted medjool dates

1 1/2 Tbspns melted coconut oil

1 Tbspn cacao powder

Pinch sea salt flakes

 

Chocolate Mousse

2 large, ripe bananas

1/2 ripe avocado (approx 3/4 cup)

1/4 cup cacao powder

1/2 tspn ground cinnamon

1 Tbspn Maple Syrup

1/2 Tbspn water

 

Combine all 'tart case' ingredients in a food processor and process the shiz out of them. You're aiming for a fine, crumbly texture. Next press 2 Tbspns of the mixture into tart cases, ensuring there are no holes and that the cases are evenly covered. Note - I actually self moulded them because I didn't have cases available, time consuming but just as effective. Place in freezer to set. Now onto the chocolate mousse filling. Add all 'mousse' ingredients to a blended and blend for approx 30 seconds or until well combined. Next is the ever important assembly! Pop tart shells out of their cases and place on plate, filling each with mousse. Top with cacao nibs (or my suggestion is also shredded coconut and/or bee pollen). Serve and enjoy!

 

Blessings and chocolate covered smiles x

 

FEED ME MONDAY - The Raw Porridge Smoothie Edition

Monday, Monday, gonna get down on Mondayyyyy! I trust you all had a wonderful weekend, moved your butts, ate well and of course surrounded yourself with fabulous company.

Today's recipe is a breakfast inspired delicious treat - however it should be noted that I whipped this up last Friday night when our dinner plans suddenly fell through and my barren fridge bore nothing promising. It was incredible. Uber filling, nutritious, tasty as fug and easy as anything - being prepared in 5 minutes.

The original recipe can be found on the Healthy Bitch website - a website dedicated to encouraging health, wellness and kindness through its 'minimal living' daily articles.

Apple Peanut Butter Oatmeal Smoothie 

 

1 1/2 apples chopped

1/2 cup uncooked oats

1 1/2 cups milk of choice (I opted for soy but almond would have tasted incredible!)

2 Tbspns organic nut butter of choice (I used almond, brazil, cashew)

1/2 tspn cinnamon, or more as desired

 

No method needed baby. Just pop in a blending and whiz bang it up! I blended for approximately 2 minutes and it got rid of all lumps until a velvetty smoothie remained. Serve and enjoy!

 

Blessings from my nutty kitchen x



FEED ME MONDAY - The Cold Rock Edition

Sticky date pudding. Chocolate torte. Cheese board. As my eyes glossed over the desert menu during date night at our 'local' - I suddenly realised that none of these options appealed to me. Don't get me wrong - had it been another night maybe or had my stomach been craving these foods then I would likely be salivating over the options even again as I type this. But a peculiar thing has happened over the past few months. My, always seemingly tortured, relationship with food has come to an end. I no longer am wracked with guilt when I eat something 'naughty'; I no longer turn to food when I am stressed, upset or excited and I no longer look at food as a reward or something that I work to deserve. Food is fuel. Food is freakin' amazing, enjoyable and delicious sustanance and energy. I have learnt to listen to my body and have learnt to differentiate between 'hunger' and 'boredom'. I have learnt which foods serve me well and which impede on my ability to see out the day the way that I truly want to. I make choices. I may choose to eat something not gluten free and full of dairy (two of my 'tummy triggers') and I will enjoy every single bite and will deal with the physical discomfort that may come as a result. Some times tummy cramps and nausea are worth a piece of rocky road - cha know man? Another thing I have learnt is how much food I truly need each day. I am a self confessed snacker and mindless nibbler. Always grazing on 'healthy' options but grazing none the less. During my cleanse days, and in giving my digestive system a much needed break, I become acutely aware of my 'habitual' eating. Despite consuming far less than I normally would on these days, my energy and mood improves (note - not always and not always immediately!). So I'm baffled - but shouldn't I have more energy on the days I eat lots? Nuh uh girlfriend. Our guts need a break and when we exceed our caloric/energy requirements it takes more effort to digest and process therefore we are actually left feeling more sluggish than normal. These days have honestly changed and repaired my relationship with food. I prepare my food with care and love, enjoy every mouthful and feel completely satiated upon finishing. I have days when my hunger rears up earlier than the day before, but I listen to and respect what my body is telling me, and respond accordingly.

So why am I harping on about all of this? Well after my restaurant epiphany, I went home and snuggled up in bed with David to watch the football. My mind drifted to something sweet, an extra space in my tummy seemed rather grumbly and was awaiting something decadent to completely satisfy and send me off to sleep. But I didn't want to put any nasties in my body, especially just before bed. No preservative 228 or colour 104. Nothing that my body couldn't recognise and therefore couldn't process/digest while I cheered on my boys (who won and kicked butt by the way). I wanted something completely natural, completely easy and completely delicious. Is that too much to ask? And so this decadent little creation was born. And hooley dooley was it good. I licked the bowl clean, like a dog. And loved every freakin' minute of it, and my body did too.

So next time that you feel like that something decadent but know that it might not serve your body as best it could, or the detrimental effects and post-ingestion sickness might not be worth that 5 minutes of eating pleasure - then have a go with this baby. Life is about balance. If you are sitting in that restaurant and you see the chocolate torte and your tummy grumbles and your eyes light up and you salivate and you know that's exactly what you and your body want, then you happily and whole heartedly choose that delicious treat. But just try this concoction the next night ;)

Life Changing Chocolate 'Icecream' with Sprinkles

 

2 frozen bananas (peeled prior to freezing to avoid pre-hypothermic fingers)

2 Tbspns raw cacao

1 tspn vanilla extract

4-5 iceblocks

Splash of water or milk of choice

 

Pretty simple. Blend away! Be sure to scrape down the sides to ensure that all the delicious flavours are evenly spread throughout the mix. Be prepared for some loud noises to come from your blended, those iceblocks pack a punch when they hit the blades. Serve immediately (or refreeze if you're a clever little chicken and are preparing ahead of time or better yet are sharing with your nearest and dearest loves). Top with shredded organic coconut and bee pollen. Or get your fancy on and decorate as you see fit. Fresh berries, rawnola, crushed nuts ... the world is your oyster you culinary master!

 

Blessings and chocolate covered smiles x



WARM FUZZY FRIDAYS - 'We exist within the universe and the universe within us'

Today is a bit of an eclectic mash up on Fuzzy Friday images and Feed Me Monday nutrition information. Best of both worlds? Me thinks so!

After seeking inspiration for this week's post - I was inspired by an image that I saw via a science group on facebook (yes, I'm THAT girl) and it stopped me dead in my tracks. It was a blown up image of the blood vessels of the human eye and it was juxtaposed with the caption that suggested it looked eerily like a forrest. Um it SO did. So this image got the 'hippy' side of my brain working in overdrive. We obviously know that we exist within our universe, but how much of our universe exists within us? Just how closely linked are we with our universe? The similarities between us and the animals around us; the physical similarities between our eyes and the galaxy; and the incredible links between food and our bodies.

I was first brought to this concept of the connection between our foods and our organs; how those foods that physically resemble certain organs actually boast specific macro and phytonutrients that benefit the function of that same organ; during a nutrition seminar that I attended in September last year. I've been fascinated since. So what better forum to share it than right here on Bless This Mess. I'll let the following images do the talking.

 

Read more on the links between foods and our internal organs:
Natural Magic (All of the above images were sourced from this beautiful page)
Women's Day
Celestial Healing Wellness Centre

Blessings from my scarily carrot-y looking big ole brown eyes x