Saturday, November 24, 2012

Happy Holiday Snaps and A Green Salad

Sometimes all you need is a bit of green. Would you agree?

After holidaying recently at the beautiful Rainbow Beach with my husbands sister and her super cute family it was great to get back into my little kitchen and food routine. We had a lovely week away and it was fantastic to give the boys (all four of them) some wonderful freedom and space to run amok. The serenity and vastness of the environment lent itself beautifully to their energetic personalities. We feel so lucky to live where we do and have freedom at our fingertips.

I can still see the boys faces beaming with excitement as we pulled off the bitumen in our 4WD and headed up the beach toward our destination. They were in another world. We counted eagles soaring on the thermal currents, dodged jelly fish washed ashore and hung on for our dear life a couple of times. But perhaps the highlight for the boys was feeding dolphins at Tin Can Bay. The boys were  silenced by their serenity. Sealed in our memories forever we can’t wait to do it again.

Rainbow Beach is certainly somewhere I could get to know much better. Luckily it is only a couple of hours from home.

A Very Green Salad

For the Dressing:

1 head of garlic
1/4 cup extra virgin olive oil (cold pressed)
50 ml lemon juice salt and pepper to season

Preheat oven to 200 degrees celcius
Wrap garlic tightly in foil and place on an oven tray
Roast until tender (approx 30 - 35 mins)
When cool enough to handle, squeeze the garlic from skins into a bowl (discard skins)
Whisk in oil and lemon juice Season and set aside

For the Salad:

Sift through your fridge and find anything green - celery, spinach,lettuce, corainder, avocado, sprouts, brussel sprouts, brocolli and chop, chop chop.
Mix through some chickpeas (canned will do if you are short on time) and top with a generous sprinkle of pumpkin seeds or even dukkah would go nicely here.
Load it all into a bowl and dress as you wish.
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Friday, November 2, 2012

Boys Snacking On and We’re on WELL in LA

Green Candy - or so I tell my boys.  This green smoothie is easy to drink thanks to the addition of an orange and frozen banana.  

A Delightful Green Smoothie
Serves 2 - 3

1 cup coconut water
1 orange, peeled
1 frozen banana
Leaves from one stalk of kale

Place in a high powered blender and whiz

This is an after school quickie now the weather is warming up.  Blueberries have started popping and make a good sub for the grapes and if pistachios or other nuts aren’t on the allowed list then try cubes of cheese or pitted olives. 

Cucumber, Grape and Pistachio Salad
Serves 2

1/2 green cucumber, washed and chopped
bunch of grapes, washed
sprinkle of pistachios (unsalted)

Mix together and serve

A cup of tea fixes everything and Vanilla Rooibos is our favourite.  Perfect as part of our settling routine prior to bed.   Ahh! says Mummy.....

And a big thank you to Erin from Well In LA.  Thank you so much for your feature this week and kind words of which can be found here.  For anyone who isn’t familiar with Erin’s blog and work then pop on over to Well in LA and check out this cool gals love of all things wellness related.   I guarantee you will want to go  out and buy a yoga mat once you have......... 

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Hey There, I’m Sherilyn the creator of Wholepromise. This is where I venture outside of being a mum, wife and Fertility Nurse Specialist. I live on the Sunshine Coast in Qld, Australia and am spoilt by year round access to Farmers Markets offering a plethora of local, seasonal and organic produce. In all Wholepromise is my style of food, it’s the food I want my boys to appreciate and it’s the food that makes me happy. Styling and photographing it is just another bonus.


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