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It ain’t easy being green

This is like the whiskey of smoothies. Serious, straight up, only for grown-ups. Not a stripey straw in sight and guaranteed to put hair on your chest. Just kidding, it’s really like a citrus smack bang with some green goodness thrown in. Perfect for St. Patrick’s day and better for you than a pint of Guinness!

It ain’t easy being green
(Serves 2 -if you feel like sharing)

1 Mango chopped up
1 big chunk of Pineapple
The juice from 1/2 a lemon
1/4 cup Coconut milk
1/4 cup Coconut yoghurt
1 tbl.Chia Seeds
1 tsp. Maca
1 tbl. Hemp seeds
1 tbl. Morninga or Spirulina
Handful of baby Spinach

Of course it’s delicious with Granuesli sprinkles.

Noble Handcrafted

Maple syrup, slightly spiked.
The Noble brand of handcrafted wares is proud to bring you Noble Tonic 01: Tuthilltown Bourbon Barrel Matured Maple Syrup. Noble procures medium amber grade Maple syrup from heritage sugar shacks in the ancient maple orchards of Québec. The syrup is then matured in Tuthilltown charred American oak barrels, with just a hint of raw Tuthilltown bourbon. This combination and process produces a distinct bourbon, maple and oak flavored syrup. Tuthilltown is New York’s first whiskey distillery since the age of Prohibition. This small batch micro-distillery, using locally sourced heirloom corn, apples and grains, embodies the new American pioneering spirit of our age. Noble Handcrafted reflects this same spirit. We hope you enjoy this collaboration of tradition and craft.

We are very proud to have Noble maple supporting our Wild Canadian blueberry pancake mixes.

* Only available on-line. You can order this bottle of liquid gold here.

Apple Crumble Porridge, oh yes.

We recently made the Apple Crumble Porridge from the lovely Jordanna’s blog over at The Inspired Table and to say it was a hit would be a major understatement. Easy to make, totally delicious and sweet enough naturally to not need any maple syrup or honey added = major bonus. It is the perfect winter warmer.

Apple Crumble Porridge
(Serves 2)
* We doubled the recipe because making breakfast with a buddy is way more fun

1 cup of rolled Oats
Your choice of soaking liquid (see her blog post for more on soaking oats, its really interesting)
2 small Apples, grated
6 Prunes, chopped (we used Dates instead)
1 teaspoon Maca (optional)
1 teaspoon ground Cinnamon
pinch of sea Salt
1/2 cup Water or Milk of your choice
Coconut yoghurt, to serve

Apple Crumble
2 tablespoon Coconut flakes
2 teaspoon Sunflower seeds
8 Pecans, coarsely chopped
2 teaspoon activated Buckwheat (buckinis)
1 teaspoon Sesame seeds (we used flax)
sprinkle of ground Cinnamon

*She also suggests that at this point if you really want it to taste like Apple Crumble you can add a 1/2 teaspoon of butter and a drizzle of Maple syrup, which of course we did.
** We also made a bigger batch of this to store in the cupboard for next time

Method

* Soak oats in your choice of soaking liquid (we used filtered water with a splash of lemon juice) It should just cover the oats. Leave at room temperature overnight.
* To make crumble place all the ingredients in a small frying pan over medium heat, and toast tossing frequently for about 2-3 minute so until golden. Remove from heat.
* Add soaked oats to a small saucepan over medium heat with apple, prunes (dates), cinnamon, salt and water or milk of your choice.
* Stir over medium heat for 3-5 minutes or until liquid is absorbed. Transfer porridge to a serving bowl.
* Sprinkle with crumble topping. Dollop with yoghurt, to serve.

YUM. Thanks Jordanna! x

HAPPY APRIL. HAPPY EASTER. HAPPY DAYS.

This year seems to be flying by and at last we arrive at the most wonderful time in April, a very long weekend when we finally have time to stop, spend time with friends and family, enjoy the stunning autumn days and swim in the sea while it’s still warm. The nights have already become longer with the clocks going back and of course there is the chocolate. For breakfast, lunch and dinner. And dessert. We are loving all things chocolate this month and praying that the sun stays. We have even made dark chocolate Granuesli bars to celebrate. Blues Fest is this weekend in Byron Bay, there is a wonderful holiday vibe in town and everybody seems to be in holiday mode. Which is where we’re going…holiday mode, but at home. Happy days. Have a great weekend everybody and a lovely month.

THIS MONTH WE’RE LOVING…

 
  1. Goggles Umbrella With all of the rain we have had in March, we have become umbrella obsessed. This umbrella is the perfect companion for your imaginative adventures under the cover of rain
  2. Pinterest! We have been consumed by this site and ‘pin’ every chance we get. Pinterest lets you organize and share all the beautiful things you find on the web. Sort of like a virtual pinboard. Click on the link to follow our boards
  3. Pure Melt Chocolates Beautiful handmade organic chocolates, a recent discovery here in Byron Bay and Conscious Chocolate based in Melbourne, produce a highly addictive range of organic bars. YUM
  4. Harvest Deli We are very excited to see one of our favorite resurants Harvest open up a beautiful rustic deli right beside them up in Newrybar, just outside of Byron. A must see if you are up this way
  5. Sol Bread An amazing Organic sourdough bakery based in Brisbane.  We are particularily partial to a slice of the Spelt & Kamut loaf
X
Juniper & Adam
the unexpected guest

MAPLE PEAR COMPOTE

When ever we think of eating our Granuesli in the winter-time we always think of it with warm fruit compote….

‘IF YOU LIKE PINA COLADAS…

… getting caught in the rain…’ Feeling inspired by Rupert Holmes and his Pina Colada song this soggy Friday morning…

Dear Maple Syrup, we love you.

Move aside Valentines, Tuesday February 17th is Pancake Tuesday and one of our favorite days of the year. The perfect time to practice our flipping skills, treat ourselves to some real Canadian maple syrup and indulge in making pancakes. Lots of them. This year, like every year, we are hosting an early morning breakfast party complete with breakfast cocktails, fresh summer fruit salad, yoghurt and sprinklings of Granuesli.

We are going gluten-free with our little pancakes this time after stumbling across this fantastic blog called Green Kitchen Stories. It’s very beautiful and the recipes are seriously delicious and we can not stop making these pancakes. Who knew you could have so much fun with 4 ingredients?

Banana & Blueberry Pancakes
(serves 4)
3 Ripe bananas
6 Organic eggs
1 cup Shredded coconut
1/2 cup blueberries
1 tsp Cinnamon
Coconut Oil for frying

We usually throw everything into our food processor (except the blueberries, very important) and mix it all up, adding the blueberries at the end. If you prefer to do it by hand, peel and mash the bananas first with a fork, then in a separate bowl whip the eggs, mix the bananas and eggs together, then add the coconut, blueberries and cinnamon.

To fry the pancakes, heat the coconut oil in a medium frying pan on medium heat. Pour 3 small portions of pancake batter in the pan and wait for them to set before flipping and frying the other side. We like to keep ours warm in the oven on a really low heat until they are all done.

Serve with shredded coconut, blueberries and lashings of real maple syrup. Enjoy!