My boys love these and I have to admit so do i. They are a great snack, easy to make, adaptable to what you have in the cupboard and are perfect to take on a day out. They travel well and are easy to eat without to much mess. Usually the consumption of one is followed by a request for another. Would love to hear of any other flavour combinations to try?

Brazil Nut Balls

Makes approx 6 - 8 balls

1/2 cup brazil nuts
1/4 cup sunflower seeds (soaked for an hour or two)
4 Medjool dates
1/4 cup shredded coconut
1/4 cup sultanas
3 tbspns carob powder
1 tbspn cacao nibs
zest of one orange
juice of 1/2 small orange

Place all the ingredients except the orange juice into a food processor or vitamix.
Process until the mixture resembles big breadcrumbs
Whilst processing gradually add the orange juice until the mixture comes together and firms up.
(it should be firm and sticky)
Using a tablespoon take a heaped portion of the mixture and roll into a ball
Repeat with the remaining mixture
Place in the fridge to firm up (if you can wait that long)

These pancakes are easy and are great to serve with dips, as a wrap or as a base for scrambled egg, avocado, marinated artichokes and cherry tomatoes as we did this evening for a quick dinner (yes dinner). When making these my preference is to keep them a little thicker when rolling out. I think it makes for a nicer end result especially when serving with dips.

Sesame and Thyme Pancakes
Makes approx 20

250g white spelt flour
200 - 250ml boiling water
1/4 tspn salt
2 tblspns sesame oil
black sesame seeds
bunch of thyme (leaves removed from sprig)

Sift the flour into a bowl and gradually mix in the water until a smooth dough forms
Turn dough out onto a lightly floured bench and knead for 2 - 3 mins
Return the dough to a bowl, cover with plastic wrap and allow to rest for 30 mins
Divide the dough into roughly 20 portions and roll into balls
Roll 2 balls out a little and brush one lightly with sesame oil
Sprinkle thyme and black sesame seeds onto the oiled pancake
Top with the other flattened pancake
Roll the double pancake out to a 12 - 15 cm round (depends on your preference of thickness)
Repeat with the remaining balls

Heat a frying pan over medium heat
Cook the pancakes one at a time for 1 - 2 mins on each side until firm and some colouring is visible
Stack the cooked pancakes on a plate, covering them with foil whilst you cook the remaining
Keep warm in a low oven or keep in an airtight container until ready to use.
Reheat before serving.

My boys are big fans of rice paper rolls. Whatever I put in them, they eat so they feature regularly. This recipe is adapted from a recipe by Gwinganna Lifestyle Retreat. It is delicious, versatile and so easy.

1 cup quinoa
1/2 tblspn ghee
500g organic chicken mince (tofu could also be substituted)
1 medium large knob of ginger
375g water chestnuts,drained and finely chopped
1 cup mushrooms (used swiss browns)
1/2 carrot cut into thin strips
1/4 large red capsicum cut into thin strips
1/2 cup (100ml) tamari
1/4 cup (50ml) maple syrup
1 tblspn sesame oil
5 sprigs of coriander

15 iceberg lettuce cups or rice paper rolls as we did

Rinse the quinoa well and cook using absorption method, using 1 cup quinoa to 1 3/4 cups water by bringing to the boil then reducing to a medium heat to simmer for approximately 12 mins.

Check out this fabulous post if you have never cooked quinoa before.

Heat ghee in a wok over medium heat
Add the chicken mince and ginger, stirring to break up any lumps
Add the mushrooms, carrot, and red capsicum
Add the cooked quinoa, drained chestnuts, tamri and maple syrup, stirring well until combined
Cook until well mixed and vegetables have slightly softened
Drizzle the sesame oil over the mix and stir
Add the chopped coriander

Fill into washed lettuce cups and serve with a wedge of lime or fill a rice paper sheet as follows:

Wet one sheet of rice paper with warm water
When soft and pliable spread out on the benchtop
Place a piece of lettuce on the bottom of the sheet closest to you and top with a couple of tablespoons san choi bow mix
Fold the bottom edge over the fillings, then fold in both sides before rolling away from you
Complete until all ingredients are finished.

Just when you have no idea where to start:


A little something flutters your heart:


Happy Mothers Day to each and every mum. You are so deserved of a special day that is just about you.