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English Breakfast, Veggie Style

Happy New Year everyone! I aimed to get this recipe out to you all yesterday, but after cooking and shooting the photo, I was swept into New Year’s Eve party preparations: Veggie and Turkey pot pies for dinner, and the usual snacky bits for the party. Needless to say, I was rushed off my feet. Our New Years Eve has become an unofficial slumber party. The parents get to hang out, while the kids dance and play together, then off to bed, adults quietly hopeful for an extra hour of sleep. We woke up at different times today, feeling refreshed rather than wobbly, and enjoyed a gloriously warm and sunny morning. My English Breakfast is remarkably easy to make as most of the hard work is already been done for you. Apart from the scrambled tofu (or eggs if you prefer) and sauteed kale, everything else needs just a bit of warming. If you’ve managed to give yourself a hangover (no judgement here. All good in tha ‘hood), this meal requires very little effort and the payback is huge, both nutritionally and taste wise. Of course you can drive to a diner, but there’s something gratifying about cooking with organic ingredients. You’re [...]

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Zen Gingerbread Biscuits

Merry Christmas everyone! Jake and I made these gingerbread biscuits yesterday for our Christmas Eve gathering with our neighbors. They’re a bit wonky, but they taste great, and that’s part of the fun when cooking with children. Before we went to bed, Jake left a few biscuits out for Santa by the fireplace. I asked Jake if Santa would like some almond milk to go with his vegan biscuits and he flashed me an, “are you crazy” look. Quite right. Even a 4-year old knows the drill: Santa should have his organic cow’s milk and eat his zen biscuits too.  I’m not much of an icing lover, and the extra sugar doesn’t work for our “Duracell Bunny” son, so I left it out. Feel free to go for icing if you fancy it The biscuits are delicious either plain or iced. No one seemed to notice the lack of icing, and they went down a treat last night. Now I’m off to play with Jake and his new train set. Enjoy the rest of you day Zen Gingerbread Biscuits As with all of my recipes, try to use as many organic ingredients as possible. This insures the highest nutritional value [...]

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Vegetable Pot Pie

I’m running around like a crazed banshee this holiday season. The upper half of our house is still a building site, and we’re living downstairs. On top of that, we’ve got house guests coming from London in less than two weeks. That’s right, it’s a ‘lil crazy up in here. Plastic sheeting has been used to tape us off from the worst of the building mess, but today we spent the first half of the day in an all out assault against dust. Who ya gonna call: DUST BUSTERS! Two days a week we are sweeping, vacuuming, cleaning glass, changing bedding, on top of the usual Sunday ritual of laundry and groceries. One more week to go and we’ll be finished! It’s been 4 months of building work and camping out, so I’m feeling a little sorry for myself.. Pardon my “let it all hang out” attitude this week. Ever since I had a Linda McCartney country pie years ago in England, I’ve always wanted to make my own pies, but I have been putting it off for years…..because I have a phobia of making pastry. O.k, it’s certainly low in the Richter scale of dirty laundry, but an admission nevertheless. [...]

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Simple and Sweet Sauteed Carrots with Thyme

Cooking doesn’t get much simpler than this, I tell ya. I make Simple and Sweet Sauteed Carrots for Thanksgiving and Christmas, and it goes down a treat. The secret to sweet carrots is cooking them nice and slow, on low heat, letting the juices melt out of the onions, garlic, and carrots. The dried thyme gives the dish a wonderful earthy flavor. Enjoy! Simple and Sweet Sauteed Carrots with Thyme  3 cups carrots (about 4-5 medium size carrots) 4 tablespoons olive oil half a red onion, chopped 2 cloves garlic, minced tablespoon dried thyme 1. Rinse and dry the carrots and slice into matchsticks. Set aside.  2. In a large frying pan, fry the onion on medium heat for a minute, then add the garlic. Stir in the thyme, cover, and cook for a minute or two until soft.  2. Add the carrots, stir, lower the heat and cover, cooking for 15 minutes, or until tender.

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Liquid Gold Massage Oil

Ah, food for the skin! I’ve been blending my own aromatherapy oils for years. One of the best ways to preserve your skin is to stay out of the sun, but a little massage oil rubbed on the body every day after a round of dry skin brushing helps to stimulate the lymphatic drainage system which ensures that your skin stays soft and supple. The oil also kept me from getting stretch marks (which I am prone to) during my pregnancy. I massaged myself 3 times a day when I was pregnant, and my skin was absolutely singing. People often say, “black don’t crack,” but staying out of the sun and this oil have been my secret weapon for younger skin. Toby and Jake also use the oil as a moisturiser for face and body (for those prone to break outs and oily skin types, use sparingly, on your body only). Massage oil is great for older children, but please consult your doctor before from using aromatherapy oil on babies. The combination of oils may prove too strong for infants. Here’s what to do for a new you:

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