Is Eating “Vegan” Easy? Realistic? Fun? Healthy? Find out…

Awesome news with a webinar scheduled for tomorrow night at 7.30pm QLD / 8.30pm NSW time with our program’s in house 🌶 Raw Food Nutritionist 🥑
If you’re keen to learn more about the benefits of going vegan or helping your family try more vegan food… this might light you up and add spritz to your day. 🍍 

100% Whole Foods from non-animal sources might not be for everyone all the time, but I know I can certainly benefit from more Whole Foods every day so I am keen to learn more – and you might benefit too from this FREE event. 

Tune in to hear one of my good friends share her awesome mode of lifestyle the “vegan” way.

Let me know if you would like the link to jump on 🍎


Food and Nutrition

Memories of coloured sand in a bottle inspired this cereal

Happy memories of layering coloured sands in a bottle? Re-create the experience with wholesome ingredients for breakfast cereal. This is a really fun activity and is another way to make breakfast exciting.

We have here:

Rice bran flakes

Goji Berries

Puffed millet

Desiccated coconut

Linseed with Cranberries

LSA (Linseed, Sunflower, Almonds)

Dehydrated Banana


Puffed rice

Ticks all the healthy boxes and I can’t wait to try it! But first, it needs shaking.

I will leave that for the 3yo master of the house.

Activities for Kids, Food and Nutrition

Honey and Cinnamon Breakfast Donuts

This morning my DS woke up with a growing-boy hunger for… Donuts. At first I explained why donuts would not be a healthy breakfast but then I realised: we can make a healthy donut all by ourselves. So off to the kitchen we went to make donuts for breakfast.

Involving DS in the preparing and baking, as usual, made the eating so much more enjoyable! It was in fact a very filing breakfast.

You may have seen Jamie Oliver’s Baby Yorkies (30-minute Meals)? This donut recipe of mine is inspired by the simplicity in Jamie’s recipe, plus the key ingredients and cooking techniques.

You will need:
– 1 mug almost filled to the top with whole meal self-raising flour
– the same mug filled with milk
– 1 egg
– 2 carrots or 1/2 sweet potato
– 1/2 cup extra virgin olive oil
– honey and cinnamon for serving

1. Using your fingertips, grease a 12-hole muffin pan with olive oil. Pre-heat your oven to 200 degrees Celsius.

2. The sweet potato or carrot will be used to create a donut shape hole in your muffin pan. You need to cut the carrot or sweet potato into 4cm long portions, as shown in this photo. Place a portion in the centre of each muffin hole.
3. Drizzle olive oil in each muffin hole.
4. Add the flour, milk and egg to a liquidiser (blender). Blend ingredients together, remove lid and make sure all flour is mixed by scraping sides and bottom with a fork. Blend again.

5. Pour the mixture into the muffin pan, evenly divided throughout the pan.
6. Put the pan on the top shelf in the oven and set the timer for 14 minutes.

7. In a mug, add 1 tbsp hot water with 1 tbsp honey. Stir vigorously.

8. When your donuts have finished cooking, remove the pan from the oven. Allow to cool slightly before removing each donut from the pan, gently lifting out with a butter knife. Remove the sweet potato or carrot centres.

9. Arrange your donuts on a plate and baste with your honey/water syrup. Sprinkle generously with cinnamon.
10. Enjoy eating while they are still warm. You can serve with fresh fruit. I used the blender to process 5 prunes and a touch of water into a jam-like consistency, and then spread the prune jam onto my donuts. (This gave the chocolate look). Yum!

Note – on a future round of this recipe I made the donuts ‘shake and bake’ style. Instead of using the liquidizer, I used a shaker measuring cup. I filled the bottom half with flour, top half with milk, cracked in an egg, and shook for a few minutes (lid firmly sealed). So easy, I love it!



Food and Nutrition

Our Soft and Sweet Bread


This is a beautiful sweet bread packed with healthy ingredients including almond meal and fruit – and is completely free of added sugar and dairy (note: 2 eggs are included).

A treat for breakfast or morning tea, and perfect for the oven at home or the early-morning campfire.

You will need:

– 4 1/2 cups wholemeal self-raising flour
– 1/2 cup SR flour (extra)
– 1 cup almond meal
– 1 cup desiccated coconut

– 2 free-range eggs
– 500g tinned fruit in juice (or you can sautée diced apples, grapes, peaches, and pears in a pan of simmering water for 5 minutes, then measure out 500g)
– 1 cup milk (soy, almond, rice or any other milk you fancy)
– 1 tbsp extra virgin olive oil
– 1 tsp vanilla essence
– 1 tsp ground seasalt

– 1 tbsp coconut oil

– Honey
– Butter or Olive Oil Spread


1. Pre-heat fan-forced oven to 185 degrees Celsius (or prepare the campfire for cooking damper).

2. Rub the coconut oil around a large enamel baking pot/camp-oven.

3. In a medium bowl, add all of your wet ingredients, then mix well with a fork until everything is combined.

4. Add all of the dry ingredients to the same bowl. Mix all ingredients together with a wooden spoon.

5. Spread half of your extra SR flour onto a wooden board and dust your hands with flour.

6. Tip your bowl of mixed ingredients onto the board. With your hands, form a dough and start folding and kneading. Gradually add the remaining extra SR flour as necessary to firm-up your dough. You need to reach a dough consistency that is firm, silky to touch and bounces back when you gently press your fingers into it.

7. Shape your dough into a round or oval bread shape to fit in your cooking pot. (It will be approximately 2 inches tall.)

8. Gently place your dough in the pot. Press your fingers along the top to create little dents.

9. Place in the oven and bake for 40 minutes with the lid ON. After 40 minutes remove the lid (with oven mitts) and bake with the lid OFF for a further ten minutes, or until you see it turning golden on top.

10. Using oven mitts, remove the pot from the oven and let stand for a further ten minutes. Gently slide a knife around the edge of the bread to loosen it, then tip the pot upside down to drop the bread onto a cutting board.

This is sensational when served warm with a butter spread and honey.


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