Monthly Archives: November 2015

Recipe Love | Raw Choc Mmmmmint Bliss Balls

 

Hot, hot hot outside and going (kind of!) British inside, with a cooling cup of Pukka Three Mint tea and a “noice littl’ snack”!

RAW CHOC MMMMMINT BLISS BALLS

MAKES: 30+ balls    PREP TIME: 10 mins

INGREDIENTS
240g medjool or other sticky dates
130g nuts of your choice, I used pecan
65g raisins or sultanas
25g raw cacao powder or cocoa powder
Up to 2 tablespoons of water if required to bring mix together, depends on your date stickiness
3-4 drops of pure peppermint oil (Terry’s lover? why not try orange oil?!)

Blitz all in food processor on high for 1-2 mins or Thermomix for 30-40 seconds, speed 8. Add water gradually if required until all comes together in a thick paste. The nuts will still be visible and for me they add a Peppermint Crisp-like crunch to your finished balls. 😉

Take teaspoon (or bigger if you like) portions and roll into balls. I store mine in a jar in the fridge .. and while they last they really do look like kangaroo poo! (Roll in coconut if you like for a less finger-licking finish).

Enjoy with tea or as a healthy energy boost any time.

If you’d like to know more about my oily goodness then drop me a line on shelley@homehearthealth.com.au . Happy to share the joy .. international curiosity welcome too .. 

Healthy Home Remedy | Sherbet Lemon Dishwasher Powder

 

I am so excited to share this with you. Foolishly excited actually!

I know, I know .. it seems unlikely but .. what looks for all the world like a simple, home-made dishwasher powder recipe is also my very own, first happy step along the path towards our toxin-free home!

Interested in following my clean, green journey?

Why not have a go at this easy peasy, make-my-thrifty-mum proud recipe? It smells so good you’ll want to eat it …. just don’t! 😉

SHERBET LEMON DISHWASHER POWDER
Recipe adapted from The Naturally Clean Home

PREP TIME: 10 mins    MAKES: approx. 30 loads

INGREDIENTS

2 cups washing soda
2 cups borax
6 tablespoons citric acid powder
30 drops pure lemon essential oil*

Mix all together well and store in an airtight container.
Use two tablespoons load.
Enjoy the fresh, clean lemon fizz as you make your dishes squeaky clean.

*Lemon essential oil is just one of the wonderfully pure essential oils I am loving exploring down here .. my boy says we smell like a spa! 

Want to know more? Drop me a line on shelley@homehearthealth.com.au . Happy to share the joy ..

Recipe Love | Vegetable Stock Paste .. with or without a Thermomix !

 

Oh my, but I love having home-made veggie stock in the house. Yay, to another set of additives deleted down here!

This golden, gloopy sludge is actually the #1 reason our little family lashed out and bought a Thermomix! Who would have thought I would lust so badly for such a dubious looking bowl of paste?

And yes, lordy yes, it is super easy in the Thermomix: granted, given, can’t live without mine .. until, that is, I HAD to .. eek! My just past summer in France (that ooh-la-la tale coming one day very soon) meant I had to find us all another way .. shhh! nobody tell Gav! 😉

VEGETABLE STOCK PASTE
THERMOMIX or THERMOMIX-FREE
Recipe adapted from Thermomix Everyday Cookbook

MAKES: 800g    PREP TIME:  5 or 10 mins   COOK TIME:  25 or 55 mins

one tablespoon per 500ml = 1 stock cube
add to everything savoury for flavourful goodness

INGREDIENTS

200g celery stalks and leaves, chopped roughly
2-3 carrots, chopped roughly
1 onion, brown or red, peeled and halved
1 tomato, halved
1 zucchini, chopped roughly
2 garlic cloves, peeled
1 bay leaf
2 sprigs fresh basil
2 sprigs fresh sage
2 sprigs fresh rosemary
8 sprigs fresh flat-leaf parsley
1 teaspoon nori flakes or 1/2 sheet of sushi nori
90g rock salt (can use 150g for no-freeze stock paste)*
1 tablespoon olive oil

THERMOMIX METHOD

Place all in TMX except salt and oil and chop 10 sec/speed 6. Scrape down.
Add salt and oil and cook 20 min/Varoma/speed 1.
Blend 1 min/speed 9 (increase speed 1-9 gradually) until a smooth paste consistency.
Cool slightly and pot.

* I can’t help but reduce the salt, so I divide the big batch into smaller usable portions and freeze them. My “in-use” batch sits quite happily in the fridge over the 2-3 weeks it takes me to finish it, so I guess my salt ratio is still enough to preserve the vege. And I just love the warm and fuzzy I get from  knowing I have a stockpile in the freezer .. gotta love a pantry, right?

NB If you keep the full 150g of salt then it is said to be good for 2 months in the fridge in an airtight container.

THERMOMIX-FREE METHOD

Add olive oil to bottom of a large & heavy-based casserole or other pot with lid.
Roughly chop all ingredients and add to this pot.
Add salt and stir through for a minute or so that the vegetables start to release their juices.
Cook on a low heat for 45-50 mins with the lid on but slightly ajar. You want to have the vege sweat but also start slowly evaporating the juices. Your vege should be relatively juiceless at the end of the cooking time. If not take the lid off and give it a few more minutes.
Depending on your cooktop’s reliability, stir from time to time to avoid the vege catching.**
Allow to cool slightly and then blend .. by any means .. until smooth.
Store and use as above.

**Tip – Making the stock concentrate while you multi-task e.g. dinner makes the regular stir less of a why-bother factor. 😉

Bon appétit, mes amies .. xoxo

Ooh-la-la .. our deep, green, gift in the Burgundy borders coming soon!

VsP love ..

Recipe Love | Wholesome Cook Healthy Almost Breakfast Cookies

Almost Breakfast Cookies

In case you didn’t know, I love to bake. Honestly, I REALLY love to bake! Indeed, I bake so much that I can report with absolute confidence that these great, big, fat, HEALTHY cookies are oh-so worth a burl!

Super quick to throw together (15 mins prep time really is 15 mins) and you end up with 9 great big, American size yummies fit for breakfast, snack or post-workout reboot.

egg-free | dairy-free | lactose-free | veggie + clever options for  gluten-free | vegan | paleo

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Filling some blanks ..

46 south Duba, Saudi Arabia

My name is Shelley Phillips and I happily call myself a professional homemaker, cosmic adventurer and smoothie-chugging health nut.

More about the crazy mix of me as time goes on, but for starter’s I wanted to introduce myself a little .. it seems polite. 🙂

As a nomadic Australian, I have lived in Aus for just 3 of the last 23 years. More than a decade exploring the world from Tabuk, northwestern Saudi Arabia, and before that nearly another in the West Country of England as a Fly Navy wife.

As I hopped round the globe with my darling husband Gav, I merrily played at everything from Qantas “hostie” to tea lady; from big budget footwear buyer to Dorset hotel chef in training. Saving the best for last, school secretary at Tabuk Primary School filled my heart with joy. Only recently have I stopped grieving my retirement from Tabuk’s beating heart.

Living in Saudi, we had the thrill & blessing to see a country hidden from most while ticking off a diverse wish list of destinations to melt for. Whether camping in a snowstorm high in the Cordillera Blanca, vomiting for 3 days on a yacht bound for Antarctica, or glitzing it up with the stars in Maldivian heaven, I discovered the chameleon in me is equally at home “5 starring” as unwashed under the stars.

petra_training

In adventure gaps, our husband and wife team founded www.hurt2help.com . Hatched on a desert road trip to Amman Jordan with a well-earned Corona in hand, we created a not-for-profit fundraising initiative for the heartbreakingly wonderful charity, Facing Africa NOMA. Multi-day endurance racing through the Sahara (eek! twice!) and across the Alps definitely achieved the aim to “hurt” so others would “help”. Surely we have more in the tank there someday before too long?

But for all the rockstar travel and toenail-shedding challenges, it was the long weeks spent in dusty-dirty-definitely-NOT-Dubai Tabuk that I am so, so grateful for.

I am grateful for every failed good food hunt of town. I am grateful for each bulk buy of randomly available Aus lamb. I am grateful for the rare thrill of asparagus, even better looking fresh! I am grateful for every purchase of the world’s most expensive raspberries. I am grateful for every green mouthful my tiny veggie patch gave up. I am grateful for each over-stuffed suitcase of pantry ingredients I ever struggled home. I am grateful for zero places to confidently  dine out within hundreds of kilometres.

I am grateful for all this because it left me a food worshipping fool .. AND far, far less of a knob than I could have been having repeated “holidays of a lifetime” and everything I wanted at home too! And I really don’t want to be a knob, ya know? 🙂

Blenheim Beach, Jervis Bay Australia

So now?

Now, having returned to Australia this year, our roots are being blissfully driven deep into the white sand beaches of the south coast in Jervis Bay.

Now, I work to create this small space in a life split between beachside Aus and country France. I work to fill it with all that I find beautiful, useful, tasty or energetically fabulous.

Living well. Eating clean. Reducing toxins. Cooking from scratch. Being organised. Creating. Running. Swimming. Yoga. Tai chi. Loving. Laughing. Learning. Energy medicine. Essential oils. EFT. Emotional healing. Did I say learning?

And always, always enjoying this journey through our gloriously good life.

I thank you for your visit. I look forward to sharing and sharing and sharing.

For my pleasure, and perhaps yours ..

Much love, Shelley 🙂

Fear and procrastibaking

I began this blog 12 years ago. I began it in my head.

It never made it to paper/screen/the ether. It never made it because I always had something to do first.

I had to finish that book that would tell me how.

I had to start that course that would make me literary perfection.

I had to make sure all my ducks were tidied and, most importantly, I had to ensure I had just finished a huge batch of hot and tasty procrastibaking. Said baking then delivered to a friend for essential cuppa and ensuing taste test. Naturally!

Can you ever have too much procrastibaking, I ask?

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