Monthly Archives: November 2013

Nov26

* Chocolate Kamut Crackles *

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Chocolate Kamut CracklesI recently completed the 30 Day Bikram Yoga Challenge (actually, it was in May, but I’ve been on hiatus) – and my goodness, what a challenge it was. The biggest challenge was not having time for much else apart from hitting the studio and practicing, as I work full time and life is busy. Other challenges included the lethargy, the insatiable hunger, the injured hip and the constant washing of towels (“it looks like a Chinese laundry around here!” remarked my Beau on more than a few occasions.) Alas, I made it and I felt pretty damn good in the end. It is an incredible mental and physical challenge and now I’ve done it, I don’t feel the need to ever do it again.

When practicing yoga, and especially when I did the challenge, I need high energy, light food before class. You’re not supposed to eat for 2 – 3 hours before practicing, but I feel better if I sneak a wee snack in. I came up with these chocolate kamut crackles to fill the void and I’m super pleased with the result – they’re decadent, healthy and seriously moreish.

Chocolate crackles are an old school, retro favourite and if you grew up in New Zealand in the 80’s and 90’s, you’ll know all about them. They’re a blessing for busy people as they require no baking and are ready in a flash (parents – take note.) They’re also a great way to get a good dose of high quality cereal in your diet – especially if the cereal is as impressive as kamut.

Kamut® is a trademarked ancient grain, otherwise known as khorasan wheat. It’s closely related to durum wheat and it’s been discovered that many people with traditional wheat allergies or sensitivities are able to tolerate kamut. Kamut packs a powerful protein punch and is high in fibre, which aids digestion and helps lower cholesterol. It also contains considerable amounts of magnesium, manganese and zinc, as well as your daily recommended dose of selenium. Kamut is naturally sweet and the puffed variety actually tastes like honey puffs (but is genuinely good for you). Kamut puffs (kamoot poofs) are available in all good health food stores, organic markets and specialist supermarkets.

Chocolate Kamut Crackles

1/2 a cup of coconut oil

1/2 a cup of honey or rice malt syrup

1/2 a cup of raw cacao or cocoa powder

4 cups of kamut puffs

3/4 of a cup of seeds, nuts or dried fruit (optional)

A pinch of pink Himalayan rock salt

In a large saucepan, slowly melt the coconut oil and honey or rice malt syrup. Take off the heat and add the raw cacao or cocoa powder and mix until it resembles melted chocolate. Gradually add the kamut puffs and optional extras (if you have any) and combine until the kamut puffs are covered in chocolatey goodness. Transfer in to cupcake cases and allow to set in the fridge. A batch keeps well in the fridge, although be warned – they won’t last long.

Nov20

* Beetroot, Carrot and Ginger Elixir *

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Beetroot, Carrot and Ginger Elixir

I wouldn’t be without my daily dose of freshly pressed juice. I have the luxury of working approximately 2.46 minutes walk away from my inner city apartment and I return home every weekday lunchtime to my juice awaiting me in the fridge. My lovely Beau is Weekday Juice Boy and I’m Weekend and Holiday Juice Girl, so there is no excuse not to have our daily juicy juicy hit.

So, why is juicing so damn good for you?

Juice is a concentrated source of antioxidants, nutrients and immune enhancing goodness, which will increase your energy if you’re feeling sluggish and ensure you’re fighting fit again.

Juice is brimming with brilliant phytochemicals, which are the substances in plants that are among the most powerful ways to fight disease.

Juice is also a quick source of live enzymes, vitamins and minerals in their natural state. In combination with the micronutrients present in juice, cells can quickly absorb a greater amount of goodness, which supercharges your body. Also, as all or most of the fibre is removed, the digestive system is not being taxed and is able to absorb a higher proportion of nutrients.

This concoction of beetroot, carrot and ginger is called an elixir, as right now as summer beckons (and winter for you all in the northern climes), it’s a serious vitamin dose to get that spring back in your step. Beetroot in particular is one of the richest sources of nitrates and antioxidants that improves blood flow and blood pressure in the body. Beetroot juice’s star attraction is its unique source of phytonutrients called betalains, which research has indicated provides antioxidant, detoxification and anti-inflammatory support. It’s also rich in folate, vitamin C, potassium and nitrates, and is one of the best liver cleansers around, so drinking it every day is a stellar habit to get in to before the impending ‘silly season’.

Some people can feel nauseous after drinking beetroot juice, so start off by juicing half a beet and gradually increase. Evidently this is due to the rapid cleansing action of beetroot as it detoxifies the kidney, liver and blood.

If you don’t have a juicer, I thoroughly recommend investing in one – it’s been one of the best purchases that we’ve ever made. With Christmas just around the corner, buy one for your beloved, then you can both reap the benefits.

Beetroot, Carrot and Ginger Elixir

1/2 to a whole beetroot

2 – 4 carrots

A small to large knob of ginger, depending how spicy you like it

A whole apple or cranberry juice to sweeten.

Rev up the juicer, press the ingredients into a glass, top up with cranberry juice (optional) and drink up.

Nov8

* Grow Your Own *

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Grow Your OwnSeriously, how good is it to grow your own? Pretty damn good, I say. As urban dwellers, we’ve looked for innovative ways to grow our own veggies and herbs with the minimal space we have. We live super central, literally a stone’s throw away from the Rocktagon, the heart of the city. The trade off for having exceptionally easy access to like, everything, is having no backyard. We do, however, have a north-facing patio-cum-rock/shell garden-cum-jasmine grove, which is probably one of the hottest places in town during summer. Sheltered by the surrounding buildings, plants and flowers thrive, elderflower climbs out from in between the buildings (after many years of discarding the heads during elderflower fizz season) and lizards have been known to bask in the sunlight.

I’m very, very lucky to have an überpractical Beau in my life who “just whips things up”. He built 6 large planter boxes which house our greens, herbs and general miscellaneous veggies. They’re strategically placed behind the furniture and line the patio to create an aesthetically pleasing outdoor area that perfectly utilises the space (am I starting to sound like Grand Designs’ Kevin MccLoud, or what?) This also makes it oh so convenient for when you want to add something a bit different to your drink (gin and tonic through a spring onion straw, anyone? Seriously – don’t knock it till you try it.)

Over the years we’ve refined what we’ve grown after a little trial and error, as other gardeners will be all too familiar with. We grow perpetual spinach all year round, as well as oregano, thyme, rosemary, parsley, mint and more mint (for mojitos, of course). In years gone by, we’ve grown bok choy, onions, tomatoes, rocket and chillies. Just whatever tosses your salad, really, and as you see with our wee patch, you don’t have to have a huge amount of space to reap many an earthly delight. Whatever space you have, whether considerable, small or teensy, it’s just so damn good to grow your own.

What to plant now (in New Zealand)

Asparagus, basil, beetroot, cabbage, capsicum, carrot, celeriac, chicory, chili, chives, climbing beans, coriander, cucumber, eggplant, endive, globe artichokes, kohlrabi, leeks, lettuce, okra, oregano, parsley, parsnip, potato, pumpkin, radish, rocket, silver beet, squash, sunflower, sweet corn, tomato, turnip, watermelon and zucchini.

Now come on Doctor Green Thumb, get planting!