I absolutely love growing my own produce. Growing ginger and turmeric for me comes quite easily, not sure if thats because it is so easy to grow or I just manage to get it right. Either way I manage to get quite a substantial crop, probably more than the average family would use in one year. Unlike other crops that you can see the growth of your harvest as it matures, ginger and turmeric are an under ground crop so its a guessing game to determine how much there is. I love looking out from my kitchen window and seeing the beautiful leaves of these crops,they really do bring an alive and thriving element to the garden.
I don’t know exactly how much I have harvested this year and I still have a few (6 different spots) to do, but so far I reckon I have dug up, combined around 15kg to 20kg and I reckon there will be at least another 10gk to come. So what do I do with such a large amount produce all in one go, cos as you can imagine we don’t consume that amount fresh. We have several different preserving methods here as we like to use the produce in different ways. Our most common ways is to turn them into pastes and freeze them is small jars, I also like to dehydrate them and turn them into powders.
Turmeric & Ginger Paste
I now have a freezer full of this beautiful paste to use throughout the year. I use this paste for to make,
🧡 Turmeric latte.
🧡 Spaghetti Bolognese.
Just to name a few things.
🗃 Turmeric & Ginger Paste Recipe 🗃
🖇 Equal parts Turmeric and Ginger
🖇 dōTERRA Black Pepper oil (you can purchase it from here)
🖇 Coconut oil enough to make the mixture a paste.
I’m very much someone who just estimates quantity’s but for every 100g of turmeric and ginger I use a drop of Black Pepper oil.
Dehydrated Turmeric & Ginger
The pantry is full with jars of dehydrated home grown turmeric and ginger. Wow the endless uses for these two powders, my favourite way is to put them into capsules and taking them internally to help with inflammation and gut issues.
With the freezer and pantry full with goodness for the years, I have plenty of time to get on with all the other important day to day runnings.
I love making nut butter because it is so easy and tastes so so good. My favourite of all the nut butters that I make would have to be the cashew, and I love eating it with celery. I also make Almond and Peanut butters. When making your butter you will have to listen to your machine as to when you need to scrape down the sides.
200 g Nut
- Place the nuts in the TM bowl and grind speed 7 / 1 min.
- Scrape down the sides and repeat till smooth.
- I repeat this process in 30 sec intervals.
- If you like a crunchy butter, you will need to place you smooth butter in a container and then place 50g of nuts into the TM bowl and pulse.
Happy Easter every one. Here is a easy recipe for you to whip on this long weekend.
430g GF Plain Flour
2 ¼ tsp Guar Gum
1 Tbs coconut sugar
1 tsp cinnamon
1 tsp Nutmeg
¼ cup Saltaners
¼ cup Cranberries
¼ cup DF Chocolate chips
¼ cup Coconut Oil
1 tsp Apple Cider
1 ¼ cup Warm water
- Place all the dry ingredients into the TM bowl and combine 10 sec / speed 3.
- Add the rest of the ingredients and combine 1 min / closed lid / dough.
- Tip out your dough onto the dough mat and divide into 16 equal portions, then shape and place on your oven tray.
- Cover the shaped buns with the dough mat and allow them to rise for an hour in a warm position.
- Before the hour is up turn on your oven to pre-heat to 150 degrees.
- Bake your buns for 15 – 20 minutes. Or until golden on top.
These buns are just divine straight out of the oven with a little coconut oil or honey. 🙂
We hope you have a safe and enjoyable Easter.
Pork spare ribs and fried rice what nicer combination is there? And to top it all off my children cooked it for usJ. I just love that the kids enjoy to cook and are willing to cook an evening meal for us (and I didn’t have to ask them, they just came up to me and said that this is what they were cooking for dinner). When a child is willing and enthusiastic to do something, you need to nurture that energy and provide them with the right materials for them to move ahead and develop their skills. Oh and of course I was willing to have a night of cooking.
PORK SPARE RIBS
This was a simple marinade that we often wack together for chicken and pork. For this recipe the pork marinated all day in,
Sweet chilli sauce
Whistershire sauce GF
Soy sauce GF
We don’t have any measurements for the amount of each sauce but you do need enough to coat the ribs.
When it is time to cook the ribs you can do this on either a fry pan or on the BBQ, but please be careful not to burn the marinade.
Rice cooked in the Thermomix according to the instructions in the everyday cook book. Once cooked it was put aside to cool while the other ingredients were being prepped. The other ingredients were beacon pieces, egg and a packet of frozen veg.
In a wok place some coconut oil to prevent too much sticking and allow it to heat up. Then add your egg that has been gently whisked together and allow it to almost cook before you give it a gentle stir and allow it to cook all the way through. Now that you egg is cooked put it into a bowl and set aside while you cook the beacon pieces and heat through the veg. When the veg is heated start mixing in your rice a little at a time so that it separates and starts to fry. After all the rice is added you can now add the egg and mix it through. All you have to do now is serve it all up on a plate and enjoy your hard work. J
1/2 cup lemon juice
1/2 cup honey
1/2 cup cashew pieces
4 room temp eggs
1/3 cup full-fat coconut milk
1/4 cup Coconut oil melted
1/4 cup cornflour
2/3 cup coconut flour, sifted
1 tsp baking soda
- Place the Lemon juice, honey and cashew into the TM bowl and puree 1 min / speed 7.
- Add the eggs, coconut milk and coconut oil into the TM bowl and mix 30 sec / speed 4.
- Add the rest of the ingredients to the TM bowl and combine 30 sec / speed 4.
- Scoop the batter into a greased pan and bake 175 degrees for 30 min.
- Once the cake is cooked allow it to cool in the pan for around 15 min then remove it from the pan and allow it to cool completely on a cooling rack.
With Australia day just around the corner, and the temperatures that we’ve been experiencing around the country of late, the last thing that we want to be doing is to have a traditional lamb and snags on the barbie. This year we are going to go for more of a laid back, no cooking and easy to take on a family picnic day.
I have simply taken finger foods that I have in my fridge and cupboard and arranged them on a platter. The platter on the left contains, plain rice crackers, olives stuffed with sun dried tomatoes, goat cheese and spicy dried sausage. While the platter on the right has, radish, carrot sticks, cucumber, cherry tomatoes and roast beetroot dip. Other things that I could have used on these platters are, celery, left over roast meat, capsicum and fermented vegetables.
To finish off your relaxing enjoyable lunch why don’t you try refreshing fruit skewers?
I hope you all have a safe and fun filled day with family and friends.
Well Lucas Lifestyle is once again having a change in their lives and moving into a house after travelling the country for 13 months. Going from a little expanda caravan to a 5 bedroom house has been fun and exciting. There is so much room and now I have to call out for the girls if I need them to do something (I used to only have to whisper). The best part of the house is that there is a full sized kitchen with a full size oven and full size bench tops, something I haven’t had for quite some time. This beautiful house that we have moved into is on a magnificent 5 acres near the Sunshine Coast in Queensland. There are loads of fruit trees, 5 veggie and herb patches, and a Taj Mahal chook pen which now houses 10 free range chooks, I’M IN HEAVEN.
Courtesy of the people that lived in the house before us we have an abundance of tomatoes so for tonight’s dinner we had Roasted Tomatoes with basil and chilli. Such an easy dish to prepare, yet so full of flavour.
ROASTED TOMATOES WITH BASIL AND CHILLI
A load or cherry tomatoes
Basil (or herb of your choice)
Salt and Pepper
- Wash and dry your tomatoes, then cut them in half and place them into a roasting pan or equivalent.
- Finally chop your chilli and herb and sprinkle over the top of the tomato.
- Season with salt and pepper, and drizzle with a little coconut oil.
- Roast in a pre heated over at 200 degrees for around 20 min or until the tomatoes collapse.
Wow what an amazing 3 days we have had. It all started at Warnambool Vic where we started our journey along the Great Ocean Road. There is one little twist to this 3 day journey along this well known stretch of road and that is Mr Lucas Lifestyle rode it on a push bike. That’s right you are reading this correctly, he hopped on his push bike in Warnambool and under his own steam peddled for 67Km and ended up in Port Campbell. Day 2 was a much harder and longer day for Mr Lucas Lifestyle with a 98Km uphill ride ending in Apollo Bay. Day 3 was a little shorter and not quite as hard as day 2 with only 90Km and not as much uphill with the day ending in Torquey. Matt will post a full count on this ride in the next few days (after he recovers).
Berries!!! Berries remind me so much of the Christmas holidays, the hot sun and refreshing cold berries for an afternoon snack or desert. So when opportunity came knocking at the door to go and pick some fresh strawberries and blackberries we all jumped at it. Berry picking took place at the end of day 1 of Matt’s ride. We took a quick little 15min drive inland to a town called Timboon, and headed out to the berry farm. We were greeted by the owners of the farm, an elderly couple in their 70’s. They had owned the farm for around 20 years and were very knowledgeable. At $8.50 a Kg we just couldn’t help ourselves and picked over a Kg of fresh berries, we where even permitted to have a little sample while we were picking. The biggest berry of the day went to Tiana who picked a 96g strawberry, and it was sweet and tasty. So with fresh berries and a look around the area we headed on home to our van where we had this divine fresh fruit salad and custard for desert.
Halve the strawberries and place them in a bowl, then spread the blackberries over the top. Cut the checks of the mango and scoop it from the skin, dice and add it to the berry mix. Mix gently and serve with custard. It’s so refreshing and yummy!
I’m always looking for different ways to present my eggs and I saw this one, one day when I was looking at recipes and just fell in love with it. All that is required for this is a capsicum and eggs. Such a simple idea and fantastic presentation that is all edible and less washing up 🙂 got to be pleased with that.
If you have any suggestions of what else you could use as egg rings please let me know I would love to hear about it.
It’s a very special day today for us here at Lucas Lifestyle, It’s our babies 10th birthday. That’s right people we now have all our children in double digits. Not only is it our babies 10th it’s also her grandfathers 70th in 2 more days. So celebrations galore was to be had for the whole day.
1 cup Sugar
1 cup Gluten free SR Flour
½ tsp xantham / gare Gum
½ tsp salt
1 ¾ cup egg white
1 ½ tsp cream of tartar
- Preheat your oven to 175 degrees.
- Place the Sugar into the TM bowl and grind for 30 sec / speed 7.
- Place the Butterfly into the TM bowl and then add the flour, salt and gum and aerate speed 3 / 30 sec.
- Carefully place your flour sugar mix into a separate bowl and set aside.
- You now have to clean out your TM bowl but please do this with a dry cloth to get all the flour out so that it doesn’t contaminate the egg whites.
- Insert the Butterfly into the TM bowl, followed by the egg whites, water and cream of tartar. Beat with the MC off 50 degrees / 3 -5 min / speed 4.
- You now need to place half your flour mixture to the TM bowl and combine 20 sec / speed 2.
- Add the rest of the flour and repeat the process until all combined
- Carefully transfer the cake mixture into your ungreased spring form tube pan. Run a butter knife carefully through the batter to release any trapped pockets of air. Smooth the top with a silicone spatula. The pan will be nearly full.
- Bake your cake at 175 degrees for around 30 to 40 min or until lightly brown on top and you skewer comes out clean. Your cake should springs back when pushed gently.
- Once cooked take it out of the oven and place it upside down and raised up from your bench and allow it to cool for around 1 hour. Remove from pan and allow to finish cooling on a wire rack.
- It is now time to eat all your hard work. ENJOY 🙂