In an effort drink something a little more healthy than soft drinks and juices, I wanted to try VOSS water. It comes in a heavy glass bottle in two different sizes. I found it originally at the health food shop and then saw it stocked in Woolworth’s. As we had the car and could carry it home we decided to give it a try.
The still water is made up of Sodium 6, Calcium 5, Magnesium 1, Chloride 12, Fluoride 0.1 and Sulfate 5. The sparkling water is made up of Sodium 90, Calcium 5, Magnesium 1, Chloride 12, Fluoride 0.1 and Sulfate 5.
I love the taste of VOSS water. It is even better infused with slices of fruit. Why not give this artisan water from Norway a try.
I was able to try Schkinny Maninny over two days and I would recommend starting on the weekend. If you have always wanted to try a juice cleanse then this might appeal to you.
The freshly squeezed juices, soup and salad arrived in a small esky. They were all packaged in plastic, so you can rinse them and recycle. The only real cooking I had to do was reheating through the soup.
You are able to specify your dietary requirements when you order. I liked most of the juices, but thought the soup needed more seasoning. I would have liked the juices to be full of green vegetables, but the fruit based ones were yummy because of the fructose content.
If you can afford the cost, I would recommend trying it once every few months when you are on holidays and relaxed.
Craft artisan food and beverage tours. We love the Bean Brewding coffee tours. Have you tried a coffee and cheese matching tour?
Small-batch hard liquor, such as gin, mescal and tequila.
Selling sea water for cooking purposes.
Let’s hope we see the end of cronuts (a croissant-doughnut hybrid), cruffins (croissant crossed with a muffin) and freakshakes (oversized milkshakes, generally with doughnuts stuffed in them). So unhealthy.
For more restaurants and cafes tips in the South East of Queensland, please feel free to follow my recommendations on Yelp.
Thank you Celia from Fig Jam and Lime Cordial for allowing me to participate In My Kitchen October 2014. This month, in my kitchen are …
Australian Wild was a great discovery. It’s a brand of native foods that came about as a result of the owners involvement in social activism in protecting the Australian bush and its biodiversity. We’ve been using the native spice (a blend of native bush tomato and mountain pepper berry) over lamb and fish. I’m planning on using the wattle seed in some biscuits.
I’m over ciders, and now trialing all the ginger beers on the market. This one called Brookvale Union by 4 Pines Brewing is a favourite so far.
When we lived in the UK I got in the habit of drinking Yorkshire Tea every day. It’s great to see it’s now half the price it used to be and in stock in major supermarkets.
Thank you Celia from Fig Jam and Lime Cordial for organsing In My Kitchen October 2014. Thank you Australian Wild for providing samples.
This granola is for those who love chocolate. It had double the chocolate with cacao powder and cacao nibs, you could use cocoa or carob powder instead. Serve with almond milk or coconut milk for a filling paleo breakfast.
Paleo double chocolate granola
1 cup almonds, sliced
1 cup walnuts, crumbled
1 cup shredded coconut
1/2 cup pepitatas
1/2 cup sunflower seeds
1/2 cup linseeds or sesame seeds
1 Tbsp honey
2 Tbsp cacao powder
1/2 cup cacao nibs
1 tsp vanilla extract
sea salt to taste
2 Tbsp coconut oil
Preheat oven to 180 degrees C and line a baking try with baking paper.
Combine all the nuts and seeds, coconut, honey, cacao powder and nibs, vanilla and sea salt in a bowl.
Melt the coconut oil and pour over the dry mix.
Mix together really well and then spread out evenly on baking tray.
Bake for 8 minutes in the oven. Turn mixture half-way through.
Spiral Foods has an exciting range of Mediterranean inspired sugos. They come in three flavours: Basil and garlic, Primavera Sugo and Arrabbiata Sugo.
We tried the sugo successfully tossed through pasta, and added to a lamb casserole and also in a chicken caccitatore. You could also use the sugo instead of tin of tomatoes in a recipe.
The best thing about these sugos are that they are certified gluten-free and sugar free. What I really like about these products is there’s only natural real ingredients listed on the bottle, and there are no strange unpronounceable nasties.
All three sugos are a delicious combination of flavours and would be a handy addition to your kitchen.
Thank you Celia from Fig Jam and Lime Cordial for allowing me to participate In My Kitchen August 2014. This month, in my kitchen are …
Spiral Foods has an exciting range of Mediterranean inspired dip and toss oils, made from 100% extra virgin olive oil. They come in three flavours: sundried tomato and basil, rosemary and roasted garlic, and basil and Parmesan. I wrote a review about them.
I’m also trialing Spiral Foods sugo range, which comes in garlic and basil, primavera, and arrabbiata. They are very versatile and we’ve used it in casseroles, baked chicken and curries. Of course, it is packed full of flavour and only made from natural ingredients.
I bought this Spiral Foods rice syrup to try in a few recipes that I had kept. It is very mild tasting, so you could use it instead of honey or golden syrup in a recipe.
I’ve loving this organic, grass-fed butter which we get as part of our organics delivery (Farm Fresh Organics) every couple of weeks. It’s from Organic Times.
Matt likes this organic sauerkraut from Eden Foods. It is fermented using traditional methods and only using cabbage and sea salt. We tried making our own, but it didn’t work out, so this is the next best thing.
Thank you Celia from Fig Jam and Lime Cordial for organsing In My Kitchen August 2014. Thank you Spiral Foods for providing samples.
This ice block is a delicious combination of blueberries and coconut milk. You could use strawberries, blackberries or any combination of berries or other fruits in this recipe. Add a tablespoon of honey if you’d like them to be a little sweeter.
Ice block moulds can be found in $2 shops or kitchen shops, otherwise use plastic cups and paddle pop sticks. You may need to double the recipe if your moulds are bigger.
Paleo blueberry ice blocks
1 cup of coconut milk
1 cup of fresh or frozen blueberries
Combine coconut milk and blueberries in a jug. Blend with stick blender. Pour mixture into ice block moulds.
Place lid on moulds and place them in the freezer for a minimum of six hours.