Foodie Friday & Almond Milk Tutorial

Yay, getting this done on Friday – which is amazing really because I only have a small amount of free time today.

So how did the week go with my elimination diet? So far it’s been good. Still no improvement in pain levels (they are actually worse right now) but my appetite is greatly reduced and I have now lost 4kg (8.8lbs). I am going to add in some things like tamari and eggs, and stay away from sugar, gluten, processed soy & corn (as much as possible). I’m just taking things day by day. Mostly it’s easy but I am getting a bit bored of basically the same thing every day, and having to make seperate meals.

This weeks groceries involved LOTS of fruit and veg…


Most of the groceries were for the rest of family though I did get a few frozen Syndian products – I used to have these before and quite liked them.



So what did I eat this week? Pretty much the same as last week.

Breakfast was a green smoothie….sometimes made to go…


Lunch with a salad with hummus and either falafels (gluten free) or veggie bites…


Dinner was quinoa or brown rice with some type of bean or lentil topping.

This was quinoa with a lentil bolognase sauce….


and a healthy version on nachos….


Not quite the same as what everyone else had….


The definite stand-out meal this week was at the Nan Tien Temple.


Tonight I have a date with the Boss and I’ve packed a salad to take with me. Trying to hang in there as long as I can.

I’ve been making lots of almond milk (usually every second day) and had a request to film a video. If you like almond milk you really must make your own. It’s super easy, super fast and super yummy.

Recipe : Bliss Balls


These really are one of the best things out there. Easy to make, good for you and kids LOVE them (they think they are chocolate balls).

You need just 5 simple ingredients.


Make sure you get FRESH dates. I buy them at a fruit shop but I know Coles and Woolies have them too.


Don’t forget to pit the dates. ie. remove the seeds. Amy forgot once, the result of which was a very sick food processor.


Add remaining ingredients.


And whizz. If you don’t have the greatest food processor I’d recommend doing the nuts first, then adding everything else. Alternatively you could buy almond meal (preground almonds) – though it’ll be more expensive.


It’s done when the mixture clumps together.


Then you just roll into balls. Kids often like to do this part.


Then roll in coconut.


You can eat them soft if you like but I like them best once they harden up in the fridge.



2 cups pitted dates
1 cup almonds (but can use any combination of nuts)
1 tbs cacao or  cocoa powder
paste from 1/2 vanilla bean pod
dessicated coconut

Process the first 5 ingredients in a strong food processor until formed into a clump
Remove from processor and roll into small balls
Roll the balls in the coconut
Store in the fridge or freezer

This entry was posted in Recipe.

Soup(er) Sunday – Sweet Potato and Pumpkin Soup



500 g chopped sweet potato
500 g chopped pumpkin (usually I use butternut)
4 cups of vegetable stock
1 medium onion
50 g butter
400 g of Carnation milk OR 400 Coconut cream
1 teaspoon crushed ginger
1 teaspoon crushed garlic

In a large saucepan melt the butter. Add Chopped onion, garlic and ginger – cook till onion is clear.


Add other vegetables, mix, cook a few minutes


Then add chicken stock, bring to boil.
Simmer 20 minutes.
Cool (a bit) &  blend. Add in Carnation OR Coconut cream.
Return to heat, bring to nearly boiling. Serve….


and enjoy with the last rays of a Winters day.


Recipe by Chef: Tony Freeman from Samford


Soup(er) Sunday – Cream of Cauliflower Soup

This is an old favourite, one I’ve been making for many years. I believe it might be an old weight watchers one, so it’s pretty low fat, and like always, super easy to make.



1 tablespoon olive oil (4 tsp for USA)

2 tablespoons plain flour  (8 tsp for USA)

1 can evaporated skim milk

2 cups vegetable or chicken stock

1 small cauliflower, broken into florets (I cut into chunks)


Heal oil in a non stick pan, then add flour to make a paste with the oil.


Gradually stir in the milk, then still stirring, bring to the boil until sauce thickens (try to avoid lumps like I got…. but don’t normally..don’t worry if you do cause it all gets blended at the end)


Add stock and cauliflower. Cook covered on a moderated heat for 15mins.


Blend, season if desired, and enjoy. It makes about 4 bowls and most of this batch got devoured by my family this afternoon.

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