Archive | May, 2013

Sugar Free Kiwi Fruit & Chia Seed Jam

26 May

We love jam around here.

If you ask my little one what she wants to eat you will undoubtedly hear “yoghurt & jam”

But as her Mama I know that what she really means is, “can I have some yoghurt with my jam?”. She would eat straight jam by the  bowl full if only her pesky Mama would let her.

So in a quest to keep the little one stocked up in jam & to use up some Kiwi fruit that was languishing in the fruit bowl I created our Kiwi fruit Jam recipe. Which turned out absolutely, suprisingly scrummy. This jam is delicate & sweet with just the right amount of tang – it is so more-ish, you too will be having a little bit of yoghurt with your jam 🙂

Kiwifruit-jam-jar

Sugar Free Kiwi Fruit & Chia Seed Jam a’la Mama Going Natural

You will need:

  • 6 apples
  • 8 ripe kiwifruit
  • 1 t lime rind
  • 3/4 c water
  • 2 sticks of stevia
  • 1 t vanilla essence
  • 2 T chia seeds

Peel, core & quarter your apples place them in a pot with your 3/4 c of water & lime rind, let it start to simmer. Peel & quarter your kiwifruit & add them to the pot. When all of your fruit is cooked through, pour your mix into a blender to puree or use a stick blender to make a smooth paste. Add your stevia to taste & return your fruit puree back to the stove for a further 10 – 15 minutes simmer time to get the flavours to infuse. Then remove your fruit puree from the heat, add your vanilla essence & chia seeds & stir through. Pour the mix into sterilised jars & leave out on the bench to cool. Once cool refrigerate & leave overnight for the Chia seeds to do their work & turn your puree into jam.

Kiwifruit-jam

Enjoy yummy, creamy smooth, fresh tangy jam.

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Easy healthy frozen yoghurt ice cream

21 May

Looking for a healthy alternative to ice cream?

Then I have the answer for you. Its super easy to make & delicious!

This ice cream requires no cooking, simply mix & let your ice cream maker do all the hard work while you wait poised with bowl & spoon, ready to devour icy, creamy, raspberry heaven.

I know that the weather is starting to cool down in our neck of the woods, but in our house we would have ice cream 365 days a year – rain. hail or shine. So if its too cold for you to eat ice cream, that just means you need to bake a cake or an apple pie to serve with it, problem solved 🙂

raspberry-yoghurt-ice-cream

This recipe is a great way to use up your homemade yoghurt (or to convince your kids to consume more yoghurt). You can make a million flavour variations depending on what jam concoctions you have lying around.

This ice cream will taste good to your “little one’s” & still satisfy us “not-so-little-ones”. And it is good for you to boot with its the natural probiotics from the cultured yoghurt, goodness of the fruit & who can forget about those magic little nutritional bursts from the chia seeds.

So its really not such a naughty treat after all!!

Healthy frozen yoghurt a’la Mama Going Natural

You will need:

Prepare your ice cream maker as per instructions. I have an old freeze & churn ice cream machine, it does mean you have to plan in advance as it takes over 24 hours to freeze, but it does the job 🙂

In a bowl mix your yoghurt, rapadurra sugar, vanilla extract & stevia. Pour into your ice cream maker & start it churning. Once it begins to form soft serve add your raspberry & chia seed jam & let it continue to churn until fully frozen. I add the jam later in the churning process as if you don’t churn it too much you can end up with a raspberry ribbon – yum!

I have used rapadurra sugar in this recipe but you can replace it with a sweetener you prefer or even with  ripe bananas if you prefer. I use rapadurra sugar now as the reports on Agave syrup are not good, it would seem it is not the health food it is touted to be, but a high fructose cocktail that is no better than refined sugar. So for now Stevia & Rapadurra are my sugar’s of choice. But I make no promises that as I become more informed that this won’t change  – but I will share my thoughts with you as I make these changes.

So what are you waiting for, go forth & make frozen yoghurt.

What is your favourite frozen treat to make?

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Vegan Chocolate Brownie

20 May

Now that the weather in our part of the world is starting to cool down, its time to get back into the kitchen & start baking. There is nothing better than a warm, fresh baked sweet treat on a cold & rainy night, a cup of tea, Miss Three in bed & a good book…………pure heaven!

This is one of our favourite Brownie variations, it makes a super chocolatey, rich, gooey brownie that has a subtle coconut rough flavour & best of all, it is super easy to make.

vegan-brownie

Vegan Cacao a’la Mama Going Natural

  • 125gm coconut oil
  • 200gm chocolate chips
  • 2/3 c coconut sugar
  • 2 chia eggs (6T warm water & 2T chia seeds – mix together & set aside for 10 minutes)
  • 1 1/4 c spelt
  • 1 t vanilla extract
  • 1/4 c walnuts
  • 1 c chocolate chips

Pre-heat the oven to 160 degrees. Grease & line the base of a 19cm square pan. Melt the butter, 200gms choc chips & coconut sugar in a saucepan on the stove top to melt, once they have melted leave the mix to cool for 10 minutes. Once your chocolate mixture is cool add in your chia seed eggs, vanilla extract & spelt, stir through to combine well. Add in the cup of choc chips & walnuts. Pour into the pan & smooth out the top. Bake for 25-30 minutes. The longer you cook it for the more cakey it will become, the less you cook it the more dense & fudgey it will be.

So get baking & enjoy yourself some warm brownie tonight

Enjoy

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Non Greasy Homemade moisturizer Cream

17 May

This is the best cream I have ever made.

It is light, silky, soothing & absorbs into your skin in minutes leaving it soft & supple & not greasy at all.

I hate greasy, waxy home made creams that coat you in a thick, waxy oil slick that seems to get rubbed off onto everything & doesn’t absorb into your skin.

non-greasy-hand-&-body-moisturiser

This cream is the antithesis of that – it is perfection in a jar. It is just as good, if not better than any fancy lotion or cream you currently buy – just without the chemical cocktail.

It is soothing with Aloe Vera & nourishing with Sweet Almond, Coconut & Vitamin E oils – and it smells divine with its slightly tropical citrus fragrance.

This cream has no nasties & works great on all the families skin, from nappy rash to dry old elbows we slather this cream on everything & are rewarded with soft, smooth, sweet-smelling skin.

This cream will replace all of those nasty store brought creams that lurk in your bathroom cabinet that are filled with toxic chemicals, preservatives & synthetic fillers.

It is light in texture & can be used as a hand, body & facial moisturizer.

So what are you waiting for, go make some.

Non Greasy Homemade Moisturizer Cream a’la Mama Going Natural

You will need

  • 3/4 c of Aloe Vera Juice
  • 1/8 c of beeswax
  • 1/4 c of Sweet Almond oil
  • 2 T Coconut oil
  • 1/2 t Vitamin E oil
  • 6 drops Sweet Orange essential oil
  • 2 drops Lemon essential oil

Sterilise your jars or containers with boiling water & set aside.

Put a large saucepan of water onto boil. In a glass jar mix the bee’s wax, coconut & sweet almond oil & put this into your saucepan of water to heat so that it can melt. In another glass jar pour in your aloe vera & allow this to also heat up slightly in the saucepan of water.

Once your wax has melted into your oils take both jars out of the hot water. Gently pour your heated aloe vera juice into your melted wax & oil mix & stir to combine. If you have a blender or stick blender this cream will combine so much easier. As the mix starts to cool blend it on a low setting (or vigorously beat with a fork!) until the cream comes together & there is no separation of oils & liquids.

Once cream is lukewarm add your essential oils & vitamin E oil & keep stirring until completely cool.

Pour your cream into your sterilised jars & store in the refrigerator.

I find it best to leave a small 20ml jar of cream out on the bathroom bench & to keep a large jar of cream in the refrigerator, to top up from as we use it. This way I ensure we don’t have any spoilage & we don’t have to put any preservatives in our cream – keeping it nasties free 🙂

Trust me this cream is well worth the effort.

NOTE: This cream may separate from time to time, making a light liquid based lotion without an emulsifying agent can be a tricky business. I have found that using a stick blender with the whisk attachment on & whisking until the cream is cool prevents this. Readers who have used Aloe Vera gel & not juice have had trouble with splitting – I haven’t tried it so I can’t comment. If you have trouble making the cream & getting it not to separate you can adjust the recipe & use either all Emulsifying wax or 50:50 Emulsifying wax & beeswax for a more natural option. If the cream separates some readers have been able to gently re-heat it & re-beat it, beating until its cool to re-combine the lotion. Good Luck & enjoy your lotion making!!

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Make Ginger Ale from Whey – healthy Soda

14 May

Got lots of whey left over from your cheese making??

Don’t let this precious liquid filled with vitamins, minerals & enzymes go to waste. It can be used to make a host of wonderful things including your very own natural, healthy Ginger Ale.

Ginger-Ale-GlassIt is so yummy, you won’t believe its healthy.

If your new to fermenting (like me) leaving things to ferment out on the bench goes against all “you think you know” and taking that first sip can seem like a gigantic leap of faith. But once you have, you won’t look back – this Ginger Ale tastes so much better than your store brought varieties.

Not to mention that it contains no artificial flavours, colours or nasties.

Whey Ginger Ale a’la Mamma Going Natural

You will need:

  • 6 cups Filtered Water
  • 1/2 c Lemon or Lime juice
  • 2 T fresh grated Ginger
  • 1/2 c Rapadurra Sugar
  • 1 t Himalayan salt
  • 1/4 c whey

Sterilise a 2L glass jar with boiling water & then add all of the above ingredients, stirring well.

You need to ensure that there is at least an inch from the top of the jar to your liquid to ensure mould doesn’t grow on the top of your Ginger Ale (I know that sounds scary – but it hasn’t happened to me yet 🙂

Leave your jar out with the lid just placed on the top (not screwed into place) at room temperature for 2 – 3 days for a mildly fizzy beverage.

ginger-ale-jar

If you want the drink to resemble soda pop or brought Ginger Ale leave it out on the bench for a further 1 – 2 days until it has reached the level of fizziness you require.

Place the Ginger Ale in the fridge & add stevia or a little more Rapadurra sugar at the time of drinking to taste. The longer you leave the Ginger Ale out to brew on the bench the less sweet it will be.

I leave mine out for about 4 days in the cooler months & for as little as two days in the warmer months, I think the best way to test is to taste your Ginger Ale each day & put it in the fridge as soon as you like the taste & fizzyness to stop the brewing process.

This drink can end up being very Gingery or less so, depending on the freshness of your Ginger – so you might want to play around with your quantities. I have made the recipe to be a little on the mild side, if you want it to be more gingery add some ground ginger to spice it up.

This makes the most lovely healthy refreshing drink for a hot day on its own or with the addition of some sparkling mineral water.

Or you can even add a little hot water to it & drink it as a brewed Ginger tea.

And with all that Ginger it has got to be good for you!!

So get brewing.

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Make your own natural deodorant – that works!

12 May

Its a fact of life here in Sunny Queensland, it is impossible not to sweat.

Deodorant becomes a necessary evil, its either deodorant or your very own personal space bubble.

Deodorant seems to be the more social of the two choices.

But I am sick of rubbing toxic deodorant full of aluminium, formaldehyde & parabens into my pits each morning – it may ward off odours and keep my friends close but, what is it doing to my health??

Aluminum can cause kidney problems, formaldehyde is a known carcinogen and parabens can cause problems for our endocrine system.

So instead of rubbing this toxic cocktail into my lymph nodes, I decided to make a safe deodorant that contains no nasties, is easy to use & WORKS!

 One application in the morning keeps me fresh all day. The hard bars are easy to apply & easy to store. No white marks or stains on clothes. But the biggest thing is NO SMELL!
deoderant-home-made
Natural Deodorant Bars a’la Mama Going Natural
You will need:
  • 6 T Coconut oil
  • 4 T bicarb soda
  • 4 T Arrowroot
  • 1 1/2 T beeswax
  • 15 drops Lavender essential oil
  • 15 drops Rosemary essential oil
  • 20 drops Lemon essential oil
  • 15 drops Grapefruit essential oil
Place your coconut oil & beeswax in a glass jar and put the jar into a saucepan of simmering water. Stir occasionally until all of your beeswax melts.
Take your jar out of the saucepan of water & let cool slightly. When the mixture has cooled to approximately 40 degrees (when it feels warm but not too hot on your fingers) add all of the other ingredients & stir well to combine.
Pour your mix into muffin, soap or chocolate moulds & leave to harden.
This recipe makes six bars, so there will be enough to share. It has a gorgeous citrus botanical scent with just a hint of coconut. If you want to make a more unisex variation add some tea tree oil in place of the Lavender & you will get a citrus wood scent that your man will be happy to wear.
Keep unused bars in a tin or wrapped in wax paper in a cool dark place till needed.
To use simply rub your yummy scented deodorant bar under your arms & leave to dry for a few minutes before putting on your clothing – that way you can ensure you won’t get any white marks on your clothing.
If your in a very hot climate keep your bars in a soap tin & scoop out a small amount with your fingers & rub it where needed!
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Home Made Mayonnaise

9 May

I love mayonnaise.

A good condiment can make or break a dish and when you decide to live outside the realm of processed foods with all their nasties, that eliminates a lot of your condiments.

But not one!!

Mayonnaise; creamy, tangy, rich goodness that can be flavoured into a multiple of different creations to compliment just about any meal, is still on the menu!!

While I realise this is no good for the vegans. For those of us who love our eggs it is heaven in a jar. And with two lovely fat red hens roaming the backyard we are pretty sure we are using contented little yolks in our mayonnaise.

mayonnaise

Now I know for you fat conscious folks that the list of ingredients below is going to make you balk, oil, oil, oil & lots of it. But research shows (despite what we have always been told), that we need saturated fats, our bodies simply can not function without them.

Saturated fats are needed for the proper function of your:

  • Cell Membranes
  • Heart
  • Liver
  • Lungs
  • Immune system
  • Hormones
  • Genetic regulation
  • And for the absorption of calcium
  • They also help to make you feel full, helping you to eat less

So thats a whole lot of good reasons to slather home made mayonnaise on everything.

And if that isn’t reason enough, your store brought mayo is full of trans fats that while giving it a long shelf life & creamy non greasy consistency also cause dysfunction and chaos in your body on a cellular level…….who needs that!!

The healthiest oils recommended for making mayonnaise are extra virgin expeller pressed olive oil, seasame, peanut & palm oil.

These oils have the best health giving properties and are less likely to contain hexane, which is a food-grade gasoline solvent (I kid you not!!) that is used to extract oil from most vegetable seeds around the world. Yuk!

You will never look at your store brought jar of Mayonnaise the same way ever again!

Mayonnaise a’la Mama Going Natural

  • 1 cup olive oil
  • 1 T vinegar or Lemon juice – I prefer organic braggs vinegar
  • 1 egg yolk
  • A pinch of salt to taste
  • 1 t honey to taste – optional

I love using my stick blender with the whisk attachment to make mayonnaise, but you can do this in a blender or with the normal stick blender blade attachment.

Put vinegar & egg yolk in your bowl/jug. Beat till pale and creamy. Slowly add oil drop by drop at first until the mix starts to thicken then pour your oil in in in a thin constant stream.

mayonnaise-making-2

Once it has thickened up & you have added all the oil, you can add salt and pepper and a little honey to taste.

If your mayonnaise is too thick, add more vinegar or citrus juice 1 teaspoon at a time till you achieve the consistency you desire.

Extra virgin olive oil can be quite strong in flavour, so try out your oils first to see which one will make a mayo you will be happy with. You can even use infused oils as the base of your mayo by adding garlic, herbs or chilli to your oil several weeks in advance before you make your mayo.

mayonnaise-makingYou can make a “Bazillion Variations” to this basic recipe, here are a few of our favourites.

Honey Mustard – add more honey to taste & a few spoonfuls of your favourite mustard or mustard powder.

Curry Mayo – add your favourite curry mix, curry powder & spices to create a spicy mayo

Herbs – your favourite herb combinations can be used to flavour your mayo too.

Wasabi – add a nice hit of horseradish or wasabi for a tangy mayo with bite.

So get mayonnaise making & then slather that delicious creamy stuff on all your food.

After all you read the above your body Needs it! 🙂

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Make your own cheese from yoghurt and kefir

7 May

For the love of all things Cheesy. We have been on a quest to make our own cheese around here.

But being the patient folk that we are, we didn’t even bother attempting any of the traditional cheese recipes that take weeks & months to cure. Because by the time that cheese is ready, I can guarantee there will only be crumbs left!!

So in our quest for healthy more “instant” cheese we have started making cheese from our very own homemade yoghurt & kefir.

Not only do these cheeses have the benefit of being virtually “instant” and tasting great but they are also filled with gut-feeding healthy probiotics. Triple whammy!!

While we stay away from milk, we are loving our fermented dairy & the wide range of products we can make from them. Unlike traditional dairy products that are rich in proteins that are hard to digest and can cause sinus congestion, asthma and eczema. Naturally fermented dairy products have healthy bacteria’s that pre-digest those proteins and stop them causing unwanted reactions in the body, whilst also healing the gut and helping to ward off un-healthy bacteria that can make us sick.

Yoghurt cheese is a Super Food!!

Who knew something so tasty could be so good for you??

cheese-sage-balls

So whats the difference between yoghurt cheese & kefir cheese?

In my opinion, a slight tang.

Kefir cheese is a little more tangy and firm while the yoghurt cheese is often more creamy and mild.

So go get cheese making and enjoy fresh, natural unprocessed cheese with pro-biotic goodness & no nasties. No stabilisers, no thickeners, no flavour enhances just pure natural goodness.

Yoghurt or Kefir Cheese Balls a’la Mama Going Natural

  • A nice firm batch of yoghurt or alternatively a thicker batch of kefir that has been fermented till it goes thick (approximately 750ml)
  • 1 t Himalayan or vegetable salt
  • A glass jar
  • A rubber band (or hair tie!)
  • Two pieces of cheese cloth or muslim
  • Another jar to store your cheese in
  • 250ml olive oil
  • Herbs, garlic, salt and pepper to taste

Firstly boil your cheese cloth or muslim to sterilise it & sterilise your jar with boiling water.

Add your salt to your yoghurt or kefir & stir in.

Put one of your cloths across the opening of the jar & push a little way into the jar to create a pouch, secure in place with your rubber band. Pour in your salted yoghurt or kefir & leave to drain in your refrigerator for at least 24 hours. I find yoghurt cheese needs 48 hours & a little bit of stirring to remove as much of the liquid (whey) as possible.

Cheese-draining

Once your cheese mix has drained until it is a little firmer to the touch (the yoghurt will always be a little moist & sticky). Roll it into a basic log & wrap it in your second piece of muslim, which should be dry. Place your cheese log in the refrigerator for another 12-24 hours for the cloth to absorb the excess moisture & the cheese to firm up.

Don’t discard the liquid that has collected in your jar from the draining process, this is whey & is chock fill with pro-biotic goodness. Use it to make lacto-fermented vegetables or add it to your smoothies for a probiotic pick me up.

Once the cheese has rested & firmed up you can begin to prepare your oil. Firstly sterilise your storing jar with boiling water. Then chop your fresh herbs and garlic and add them to the oil along with any herbs or spices you might like to add. Our favourites are smoky paprika with garlic and pepper, or basil and garlic. Pour your oil mix into the jar and get to work on your cheese balls.

cheese

You can roll your cheese into balls or flatten them out into little oval discs so you can fit more in your jar.

Alternatively you can roll your cheese balls in herbs or spices before placing them in the oil, this adds great flavour to your cheese!

Once your cheese balls are in your oil mix put them in the refrigerator & try to leave them for 24 – 48 hours for the flavours to infuse. But if you can’t whose going to notice a few sneaky ones missing here & there.

Your cheese balls can keep in the refrigerator covered in oil for 6 months, the longer they stay in there the better they get – trust me. Not that any of mine have hit the 6 month mark yet, but surely if I make enough……..one day!!

cheese-cracker

Want to get started, then get making some yoghurt, find out how to here

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