Dairy-Free1

Christmas Cake !

Christmas Cake !

Plump, boozy dried fruit, glace cherries and nuts.  All the things I loved in the Christmas cakes of my past.  The denser and the darker the better.  Cake that would (and could) last for months (if I didn't eat it sooner).  And cake that stayed moist without the need for refrigeration.

My body and taste buds may no longer be able to tolerate these sweet fruit cakes of my youth, but I still have a need (and a desperate want) for a boozy, spicy and dense sliver of cake to sit proudly and lovingly alongside my cup of tea on Christmas day.

Blackberry Ripe Bites !

Blackberry Ripe Bites !

Four random facts about me.  

1.  I use to sleep in my tap shoes so I would be ready for dance class the next morning - I didn't want to miss a minute.

2.  My shameful food secret is my utter love for the little fake milk pots they serve on planes (I probably shouldn't call it "milk", should I?)  

3. I can waste hours of my life taking random photos of the same thing over and over and over again (as you'll see below, the poor Parisians must be sick of me blocking their walkways so I can satisfy this need). 

4. I use to be addicted to cherry ripe bars...seriously addicted.

Now I have a new chocolate addiction.

Butter !

Butter !

Mmmmm....butter.  I'm licking my lips as I write the word.

It's probably my favourite food word.....oh who am I kidding, it's one of my favourite words.  Full stop!

It is a completely natural food which is essential to your health (especially when you eat organic), providing your body with essential fatty acids for hormone balance, heart health, glowing skin and energy.  It's also the most  easily absorbable source of vitamin A, which supports the thyroid and adrenal glands - something very close to my heart.

Margarine, on the other hand, is a processed product, created chemically from refined polyunsaturated oils. It's not a real food.

Sooki La La !

Sooki La La !

Because it's raining in Melbourne, because I'm not feeling well, and because I'm being a little "sooki la la", I thought I'd whip us up a bunch of my favourite cookies.

Yep, you've seen them before here , but having made these ones with almond meal instead of almond flour, the texture and flavour changed immensely - I thought I'd share with you.

Not only darker to look at, these cookies came out a lot crumblier in texture with a stronger almond flavour.