Finding joy in the everyday

Do you make coleslaw? What do you put in yours? I love coleslaw in summer and we eat it quite often. However I only recently discovered that the recipe I make is not the same as anyone else. Like many people, I make some dishes just the way my mum made them and one of these is  coleslaw. My coleslaw is made from: cabbage (either  only   green  or a mix of red and green) grated carrot grated cheese mayonnaise plus (and this does stray from mum's recipe) I add maple syrup (just a dash to the mayonnaise), diced red onion and sometimes pine nuts.  I discovered that no one adds cheese to their coleslaw.  Why not? It makes it so good. It adds protein to the dish, it makes it cheesy and it makes it much more filling for hungry mouths.  However I recommend a good quality cheese with a bit of bite - not processed cheese if you can avoid it.  Are you willing to give this a go and add cheese the ...

When someone in the family becomes a vegan is does take some re-adjustment. My son became a vegetarian some time ago and more recently a vegan (however he does stress he really loves his cheese).  My only contact with vegan food wasn't a great experience and therefore I had a very stereotypical  idea of what vegans ate and I all I could ever think of was lentils, loads of lentils! The first thing I did was go and buy a stack of cookbooks for him and do some research online. In the era of blogging there is just so many great websites and I will now admit that some of the recipes look fantastic. Here are two of my favourite blogs that have simple recipes that anyone could cook, I am sure there are plenty more out there that are as good and yet to be found! http://bitofthegoodstuff.com   http://blog.fatfreevegan.com However when a young person becomes a vegan (and not around other vegans for advice) it is so important to guide them down a balanced diet and m...

A day without a friend is like a pot  without a single drop of honey left inside. Winnie the Pooh *** We have a very large Red Gum tree in our front garden and at present it is humming with the sound of hundreds and hundreds of bees all excited about the red gum flowers.  It is a lovely sight to see and hear knowing that these bees are doing ok. Did you know that honey is mentioned 56 times in the Bible.  There are 20,000 species of bees in the world. The honey bee flaps its wings 11,400 times every minute - they are hard working creatures.  And honey never go off, you don't need to be worried about the use by date on your jar of honey. Honey has been found in the Egyptian tombs and it was still edible.  Bees visit 50 too 100 flowers during their collection trip.  That is a lot of flowers they need to visit.  The main species of honey bee in Australia is the European bee which was introduced to this country in 1822.  T...

I was waiting in line at the supermarket this morning when the gentleman in front of me (who was carrying just one item) suggested I move in front of him (I had six items). I said " no, that's ok, you have only one item ". He replied "n o, you go first, I want to set a good example to my sons ". I thanked him and moved in front.  He said that it was important to demonstrate to his son (who were toddlers) how to treat people and that chivalry wasn't dead.  It was a lovely few moments because rarely does a parent say that sort of thing public and it isn't often that one sees acts of kindness and manners in public any more.  I found the supermarket much busier (and noisier) today as people commence their Christmas purchases. Its this time of the year that you often see the best or the worse in people.  Its also the time when people go a little crazy in their attempt to get everything done before the 25th. Sadly I think you see th...

Mondays to Fridays I eat porridge with a cup of Jasmine tea. Nothing fancy - 1/2 cup rolled oats (I don't use the quick oats) and 3/4 cup of full cream milk. No sugar or honey, not even cinnamon. It keeps me full all the way to lunch time.  I cook the porridge in the microwave so its very very simple but very healthy.  As a child I didn't like porridge very much partly because I ate it so slowly that it when thick and cold and that is the worse way to eat porridge.  My grandfather was a Scotsman and he ate porridge all his life and I think one of my brothers also eats porridge.  On Saturdays and Sundays I eat toast (2 slices) with a cup of Jasmine tea in bed with a book!  At the moment I am enjoying honey on my toast, but sometimes it is one of my homemade jams (strawberry or mixed berry are my favourites).  When my sons were little I would make them pikelets on Sunday mornings.  But now that its just me who like...

Now owned by the American company Mondelez International, Vegemite was born in 1923 and now a quite elderly 90 years old. Each year, 25 million jars are produced and mostly bought by Australians and New Zealanders. It appears that the rest of the world doesn't like or understand vegemite. Interestedly, the vegemite we eat today is the same recipe made 90 years ago - it has been a winner ever since.   Its not an unhealthy spread - one teaspoon of vegemite contains 50% of the recommended daily allowance of folate (great for women), its the world's richest known source of B group vitamins and it doesn't contain fat.  I grew up with vegemite and here are some of the way I eat it (or have eaten it!): On toast for breakfast, even better on crumpets with lots of butter. In sandwiches with a slice of cheese (when I was at school). Vegemite and cheese pinwheels /scroll - my children really liked these when young (and they are so easy to make) It is very g...

If someone asked me to describe summer by using the smell of food I would have to say beetroot cooking. I have fond memories of my mother cooking the home grown beetroot in the pressure cooker and allowing me to remove the outer skin once cooked and cooled. She would then slice and cover the beetroot in vinegar/water mix and we would eat it all summer.  Yum. My homegrown beetroot is always poor (very small), but fortuntely it is cheap to buy at the farmers market so I often buy a bunch and fill my kitchen with those summer smells. My husband doesn't like beetroot so I get to eat it all myself.   In winter I love to roast the beetroot in alfoil (with a dash of oil) and eat when slightly carmalised.  Did you know ( source - this link contains some interesting recipes) : Beetroot is high in fibre and folate and contains manganese, vitamin C and potassium. The bright purple colour is from antioxidants called betacyanins that may help prevent high blood ...

"Not soon enough. Laboratory tests over the last few years have proven that babies who start drinking soda during that early formative period have a much higher chance of gaining acceptances and 'fitting in' during those awkward pre-teen and teen years. So, do yourself a favour. Do your child a favour. Start them on a strict regimen of sodas and other sugary carbonated beverages right now, for a lifetime of guaranteed happiness. " Soda Pop Board of America Might explain some of the overweight issues we are having now with the older population. And now I know why I was a shy child - didn't drink enough soda. NOTE :Just check further on this ad and discovered its is indeed a fake - I must tell my collegue who pinned it up at work.  So easy to get sucked into thinks that look real.  Need to be more careful.  My apologies.  Have a lovely week.

I knew that maintaining my weight would be hard work, but I think over winter it has been even harder.  In past winters I have enjoyed puddings with custard and cream or those lovely fruit tarts — but not this year, too many calories and as soon as I eat a bowl-full, on goes the weight. So I just stay clear of these o-so-yummy foods!!  However with my birthday last week I did enjoy something "very naughty" -  dark chocolate walnut brownies covered in dark chocolate sauce and ice-cream (!!!) without (too) feeling guilty (just felt rather sick afterwards!). Once a year can't be harmful can it? But I can report that I have continued to maintain my weight and haven't seen too much movement up or down — just steady as she goes!!  Every morning (after my shower) my scales and I get together and see what is happening — yes, it can be a depressing way to start the day, but necessary.  On previous weight loose occasions  I would stop checking my ...

I am a fan of Chia Seeds I have only recently discovered this wonder food and have been converted! They are considered a "superfood"and brimming with goodness. And they don't taste too bad either. Chia is derived from the Nahuatl word "chain", meaning oily. Chia contains very high concentrations of omega-3 fatty acid. Chia sees are about 20% protein. Chia seeds are high in antioxidants (more than blueberries) and fibre. Chia seeds are rich in calcium, phosphorus, magnesium and other essential minerals and vitamins. Chia seeds are very low in calories. Recipe ideas:  Link * * * I have one tablespoon every morning in a 1/3 glass of warmed milk (the amount of milk is up to you).  If you don't like milk, add water instead. Some recipes suggest adding honey or maple syrup to the milk to sweetened the  Chia .  I like it without any sweeteners. The only down side is the price with 1 kilogram c...

I have decided to do a cooking experiment. I plan to only cook with fresh ingredients and avoid, as much as possible, anything that is processed. I am already doing this to some degree, but I want to see how long I can go without buying processed foods and rely on fresh foods and make everything myself. If my grandmother managed to cook without processed foods, why shouldn't I. However I do recognised that there are some foods that I will still need to buy processed, but I will try to buy only those produces that have the minimal processing and free from chemicals (and not in tins): organic butter and not margarine organic milk that has not been homogenised (unfortunately I can't buy raw milk so it will still be pasteurised) fresh eggs  fresh bread from the bakery if I can't make my own organic honey that has not been heated which kills all the goodness (I don't own bees)  cheese - we eat lots of cheese, but generally good quality cheese  flour - I do...

Photography by Joluise W hen I discovered that almost all the garlic we consume (in Australia) is imported from China I was horrified.  In fact more than 80% of the worlds garlic is from China. It is almost impossible to buy Australian grown garlic unless you visit a farmers market.  It grows very well in Australia, its just cheaper to import it. My biggest concerns about buying garlic from China is their use of pesticides, fungicides, herbicides and fertilizers . . . often ones that have been banned elsewhere in the world and known to be harmful to humans. I also object to having my garlic bleached (with chlorine) which covers up any imperfections and completely unnecessary.  And worse still - all fresh foods that enters Australia is fumigated by Australian Quarantine to kill anything bad (what does it do to us) . . .  all of this was enough for me to decide to grow my own this year. The other major issue of buying garlic from China (a small amount comes ...

 The duration of diet you need to achieve meaningful weight loss in much longer than we used to think... When I started on my weight loss journey I thought it would take 6 months, 18 months later and I am still going and must remain vigilant otherwise all my hard work will be for nothing. No wonder people give up and put on weight. This is really tough work. According to a paper published last year by The Lancet, research undertaken by the US National Institute of Diabetes and Digestive and Kidney Diseases have found that it takes at least 3 years for a person to reach meaningful weight-loss goals " half the loss occurs in the first year, but the remaining kilos takes another two years to lose ".  If I had known this, I might have had second thoughts about starting, as it almost appears to be an impossibility to achieve. The first few months are perhaps the easiest, you see weight drop off, but then nothing, depression sets in and you reach for the chips. Sadly...

Weight loss  Please stay and hear me out, I know this is a topic you may want to avoid discussing. But, if you are like me, once you hit your 40's weight started appearing and you are having difficulties getting rid of it . . . being at the right weight is important for both our health and well-being. Back in late 2010 my doctor told me that my blood pressure was far too high and I would need to take medication. I don't take medication if I can avoid it so I went home and thought long and hard about my weight. I had recently bought a skirt that was a size 16 and to me that was bad news as I had once been a size 12.  Action was needed, fast . . . but it wasn't until January 2011 did I actually do anything. It followed a conversation with two friends (Kathie and Gill) who told me they were planning to loose weight - not wanting to be left out, I decided to join in.  For 12 long months, at times quite depressing months . . . I worked on loosing weight. I...

B is for BUTTER I had an idyllic childhood on a farm, looking back it was as perfect a childhood as one could have - I just didn't know it at the time. Farm life brought farm food and this included having some milking cows that supplied the family with milk, cream and butter.  I didn't take much notice of how the butter was made, it was just something that was made very regular and I enjoyed eating it. Now that I am an adult, I wish I had paid more attention.  But isn't that always the case . . . as a child you take things for granted and as an adult you wish you had listened. In recent years I have started to grow my own vegetables, plant fruit trees and make my own preserves and jams . . .  I am not expert, but my dad is, so I have been draining my dad's brain of all his knowledge (!) so I can learn everything he knows so I too can become an expert like him!  Why has it taken me 40 years to start learning what I should have learnt when I was 10!! But getting b...

Which herb or spice do you use the most?  Mine would have to be cinnamon (followed closely by cumin and paprika [smoky]).  When cooking with cinnamon, the aroma spreads through the house and it smells delicious — its my favourite.    I use  cinnamon in many things — and not only in cakes, biscuits and breads but also in many of my savoury dishes.  When added to a savoury dish it adds a depth and warmth, in particular when cooking with mince. Even my Bolognese sauce gets a large dose of cinnamon, along with meat balls and our favourite beef casserole.  If you haven’t used cinnamon in savoury dishes before and want to give it a go, start with a small amount and see how you like it.  I now add a tablespoon (or more) as I love the taste so much.   Often I combine cinnamon with all spice and nutmeg (and even with cumin)—this is quite common for Moroccan meals that I make.   Most recipes don’t list cinnamon, I just a...

I have written many blog stories about mums and women in general so I thought it was time to write about dads and men. One issue caught my attention - men's diets. As I mentioned the other day, we have a obesity problem in Australia and as keepers of the home, we are responsible for the food our families eat (in particular the main meals). So when I read the following statistics it really got me thinking about the food I provide to my DH and to my family: Over half (54%) did not usually consume sufficient serves of fruit. More than 9 in 10 (92%) did not consume sufficient serves of vegetables. Fewer than 1 in 20 (5%) usually consumed sufficient fruit and vegetables. So it isn’t surprising to find that 26% of our males are obese, 42% are overweight and only 31% are normal week.   These stats show how important to keep our men healthy and to try and keep them away from all those bad foods.  My DH has a particular liking to chips and lollies and even though I don’t buy ...

(they aren't my legs!) After reading about the percent of Australia adults who are overweight (in 2007-08), I was more determined than ever to drop the kilos—did you know that 61% of adult Australians were overweight or obese . This rate was higher for men (68%) than women (55%), and higher for older people — 75% of 65-74 year olds were overweight or obese. So how am I going—so far I have lost 15kgs and I can’t believe it.  I only have a few more kilos to go before I reach my ideal weight (these are taking the longest).  Once this is reached I would have dropped 2 dress sizes and now have a pile of clothes that need to be altered.  The hardest part is going to be remain at the ideal weight and not avoid putting on weight.  This is tricky as it means maintaining my current eating habits, which means saying “no” to cakes and other sugary foods on most occasions—special treats only (chips are now a thing of the past).  I only read recently that most ...

As we approach winter there is one meal I will make often as my DH loves it ROASTS. Lamb, beef or pork. He loves nothing better than coming home after a busy day at work and find a hot roast dinner waiting for him.  It is his most favourite meal.  I always serve it with a rich gravy and mint sauce on the peas with Brussels Sprouts (his most favourite veg)! What is your husband's favourite winter meal? How often do you make it? (photo link ) ~oOo~

Today is Australia Day so I thought I should do an Australian story - therefore there is no Art Wednesday today.    I thought long and hard, what was very Australian that would interest people and then it hit me - I will share the story of one of our most famous foods - VEGEMITE .  Sadly I can't do a tasting!!  This is more for my overseas readers as every Australia will know all this! Vegemite had its beginnings when a young chemist named Dr Cyril P Callister developed a new spread from brewer's yeast. Over time it has become an Aussie icon despite originally receiving a poor reception by the public and slow sales. Vegemite was produced at the Fred Walker Cheese Company. It's one of the world's richest known sources of Vitamin B. It appeared on grocers' shelves in 1923 as a delicious spread for sandwiches and toast and to improve the flavour of gravy, soups, and stews. In 1939 Vegemite received endorsement from the British Medical Association which a...