April=Blossom

Hello and welcome, I’ve been busy behind the scenes here at Moozle with lots of custom order teepees, Spring workshop ideas and a charity project that is close to my heart (see this post) to name but a few things that have filled up my time, so I thought I’d make a little blog post to show-n’-tell just some of the busy-ness…and boy has it been pink! It’s been a good year for blossom so far.

The kids and I made the beautiful pressed flower eggs, pictured above, it was very simple to do as we had previously pressed some Spring blooms (about 10 days before), we just thinly brushed some PVA glue onto the eggs and then you carefully lay the flower on and lightly brush more of the clear drying glue over the top (tip: brush lightly in one direction only), if you don’t fancy blowing the eggs first, just hard boil them, they won’t keep for as long but they are pretty for a ‘quick’ fix, lovely for decorating an easter table or mantle. I’d like to make more as Easter decs for next year, best to buy white eggs of course, then I will blow them so they are hollow + light (and will keep longer, until one of us manages to smash it accidentally of course) and fix a hanging ribbon inside to hang from an indoor branch display. I should have pressed more snowdrops and cherry blossom!

Pretty food featured quite regularly these past 4 weeks, also with a floral theme as I got carried away making deserts (mainly vegan) with edible flowers basically just because I wanted to eat photograph them! #instagrammademedoit. In a way Instagram makes me more motivated to get my craft on πŸ˜‰ my family are starting to learn patience…they know to wait whilst their pudding is photographed before eating it. That’s normal right? Right?!

Those freezer, no-bake raspberry and pistachio slices (bottom photo) are seriously delish. It’s very simple to make, no bake! Just whizz together in a food processor the following…

2 cups of pitted dates (not dried) OR 1.5 cups of medjool dates.

2/3 cup melted coconut oil.

1/3 cup of nut butter ( I like to mix peanut butter and tahini ).

2 tablespoons of date syrup (you can swap this for any syrup you have, maple, agave nectar, coconut syrup, or regular honey if you aren’t doing a vegan thing).

2/3 cup of cacao powder.

Then spread the mixture into a baking tray (mine is approx 7×10 inches) make sure your greese (I use the oil left in the bowl from melting the coconut oil) AND also line the tray with baking paper.

Then, press in a couple of hand fulls of toasted pistachio nuts into the mix.

Lastly press in the frozen raspberries, as many as you like (I use 1/2 a cup) into the top and pop it in the freezer. after about 20 mins, you can take it out, cut into slices or squares and store in a box in the freezer.

xx

 

 

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Healthy Snacks – Smoothie

Hello, thanks for visiting my blog, today I’m posting about healthy eating habbits, something we all probably try to incorporate into our daily routine but sometimes find tricky if it’s just not on our radar, haven’t shopped, kids are being difficult, rushing around…well, there are lots of excuses but really, it’s up to us to make it happen.

My kids are not great at eating veggies, however hard I try to disguise them, soups, wonder mash (you wonder what’s in it!), casserole, omlettes…it’s basically a cooks (parents) nightmare trying to make a healthy meal that all the family will eat.

But…secret weapon…SMOOTHIES…fruit is a big thumbs up and I sneak in a few added extras unbeknowingly to boost their systems. At least I know they are getting some goodness, just time it well or they’ll be too full at meal time.

Here’s an example we made yesterday, recipe below. I do occasionaly pop in a veggie, but to be honest it is difficult to get the flavour balance right (too much and they wont go near it!), a little steamed cauliflower with coconut and honey works πŸ™‚ Just add some frozen pineapple to help with the cunning disguise – and for gawds sake don’t tell them it’s in there!

I keep a few basic ingredients in the cupboard / freezer so a smoothie can be quickly made as a mid morning filler, after school energy boost or I make an ice cream or thicker version (more yogurt, less milk) as a desert after dinner.

To keep in your kitchen…

Frozen berries and/or other fruit such as pineapple and mango (these are much less expensive than fresh, great out of season and keep in the freezer…sometimes just a few frozen berries with a drizzle of honey is enough of a pudding to keep my littles smiling).

Chai seeds (optional), they release energy slowly and just a teaspoon full expands in your tummy making you feel fuller and less likely to snack.

Powders such as: Wheatgrass, Maca, Cacao (great for trace minerals such as copper and magnesium), these add protein and minerals.

Natural yogurt (organic if possible).

Fair Trade Bananas.

Organic Milk – whatever is your thing. We have semi-skimmed cows milk, unsweetened almond or coconut (some of these are longlife so really good to keep in the pantry).

Orgainic honey.

Recipe for this smoothie…makes about 2 mugs full.

1 banana

1 cup of frozen raspberries

1 teaspoon of chai seeds

2 big tablespoons of yogurt (I used natural Greek style)

1 pint of skimmed milk

1 teaspoon maca powder (or Wheatgrass, or Arrowroot)

Drizzle of orgainic honey

3 ice cubes

I just whizz all of these together in a big jug with my electric hand blender…add more or less of the milk to get the consistency you like.

  • I bought the powder supplements from Aldi in the UK, good value and seem like good quality ingredients.
  • Eat with a spoon or with re-usable ‘fun’ straws – big fat ones are great as they can handle the thickness….but PLEASE PLEASE no disposable plastic ‘one use only’ straws!!! Those suckers (see what I did there) are bad news for our lovely planet.

 

 

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