Sunday, September 8, 2013

what I've been up to, tamari almonds and chocolate chia pudding

It's been a long long time. Yes I know. Honestly I just haven't felt like blogging. My food obsession is most definitely continuing, and you can catch me much more frequently on Instagram.

After much pondering and searching I decided to buy a waffle machine for home. I LOVE IT!  Not a huge investment, think it was all of $15 from Big W. So really using it just the once made it cheaper than a breakfast at a cafe.

New runners. I'm totally in love with my bright, bright Nikes!

Green smoothie at Nourished in Avalon. Such a lovely cafe, and the new addition in Mosman, Bloom, is even more beautiful.

Feeling like salads again as Sydney has burst into spring this year. We've already had a 27 degree day and that was officially in winter. This one was fresh spinach, roasted pumpkin, Jarlsberg, sesame seeds and rocket.

Rosewater & Pistachios from Jude Blereau's new cookbook Wholefood Baking. The icing too is a healthier version too. This one contained coconut milk and rice milk, and came out fluffier than a traditional buttercream.  

I've heard the raves about Coyo for ages and have been avoiding it. I truly love dairy and yogurt in particular so I didn't see any reason to try something positioned as an 'alternative' for vegans and veggies. I was so wrong - it is the most stunning product. I only chose the plain version, and will definitely be trying the fruit and frozen ones, asap!

Oh Pimm's. I love you. Welcome back.

And I also thought I'd post a few simple recipes:

Tamari Almonds

1 1/2 cups raw whole almonds
1 Tbsp tamari
1/2 tps sea salt

Mix all the ingredients in a bowl and allow to sit for at least 2 hours.

Pre-heat the oven to 180 degrees celsius.

Bake on a metal tray for 10-15 minutes, turning every 4 minutes. Make sure to check on them as nuts can get burned very quickly!

Allow to cool

These are so moorish and I can really get through so many more almonds this way over raw. Although I do love those too.  They are also so easy to do, I won't be paying double for tamari almonds in the shops again!

I would also recommend doubling or tripling this recipe. We can get through this amount in a day at our place.

Chocolate chia pudding

The gorgeous Heidi Apples posted this recipe earlier in the week. I wouldn't generally re-post something so quickly but I've had more than a few requests for it!

I found this pudding to be very rich and decadent, so although others might choose this for breakfast I would rather have it as a mid-morning snack or dessert. Mainly because I'm not a chocolate at breakfast-time person. Apart from maybe a little Lindt on Easter Day that is.

This recipe also takes a few hours to be ready-to-eat, or you can allow the chia to soak overnight which is what I did. Chia soak up an incredible amount of liquid. I must admit, at first I wasn't sure the quantities are correct, but by morning there was absolutely no liquid left.

Serves 1

2 TBSp Chia Seeds (any colour)
3/4 cup Milk (almond, regular or soy would all work really well)
2 tsp Raw cacao
1/2 tsp  Maple Syrup
3 Medjool Dates, finely chopped

Serve with yogurt, fresh fruit or nuts

Combine all the ingredients, cover, and place in a fridge for at least 2 hours.

Stir prior to serving and top with extras as desired.


  1. How good is the yoghurt?! I've also had the icecream.. it's soo good! I've been meaning to make Heidi's chia pudding recipe- might even pop it in the fridge tonight for brekky tomorrow :)

  2. Thanks for the mention, lady! The cacao version looks great. Major waffle iron inspiration - I miss them!!! Oh & I adore that coconut yoghurt, have only tried the plain version. BLISS.
    Heidi xo

  3. Looks crazy good, thanks for the recipe! This reminds me of the time I used to experiment in the kitchen all the time before I got too busy managing a Chinese Restaurant in Capalaba area. You just inspired me try this one during the weekend!


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