May June 2017

We have been loving living in Australia since we moved back here in April. The past few months have gone so fast with settling in, setting up life and business again and spending time with family. We feel really blessed to be spending this season living at my parents’ house which is on acreage on the Northern NSW coast. It has the best of both worlds with paddocks, space and quiet and then the beach and town just a few minutes away.

I grew up here and spent so much of my childhood roaming our property with my brothers and sister, building tree houses, making perfume from lemon myrtle leaves, setting up fruit stalls on the side of the road, and making up outside games from anything and everything we could find. It’s pretty special to be able to share this place with Archer and he is loving it as much as we did. His favourite things have been picking citrus fruits and strawberries, riding on the quad with Bobo (my dad who has roots in Papua New Guinea. Bobo is the Milne Bay name for grandfather), running around at the beach and going out for “coppees” with daddy (babycino!)

I can’t believe it’s almost September, and our boy will soon be turning two. For now, here’s a little bit of what we got up to in May and June. Highlights of our July and August to come soon x _MGL9178_MGL9185_MGL9250_MGL9252_MGL9266_MGL9278_MGL9293_MGL9308_MGL9322_MGL9328_MGL9332_MGL9345_MGL9348_MGL9351_MGL9356_MGL9379_MGL9403_MGL9404_MGL9435_MGL9439_MGL9550_MGL9559_MGL9579_MGL9625_MGL9650_MGL9664_MGL9681_MGL9711_MGL9712_MGL9720_MGL9726_MGL9737_MGL9741_MGL9746_MGL9750

Raspberry & Chocolate Coconut Cups

I am a total sucker for most homemade or handmade sweet things, but these days, I try to make cleaner versions of everything! I don’t stick to any strict rules, we are not vegan or paleo, and thankfully there are no allergies in our household (just a bit of good old gluten intolerance). Generally with my baking (or raw “baking”) I just try to make things gluten free, dairy free and refined sugar free wherever possible. And if I can’t do all three, sometimes two is good enough!

Here’s a recipe for some little treats that I came up with by accident. I had some spare mixture left over from a raw slice and decided to spoon it into silicon muffin moulds, then added some homemade raspberry chia jam and baked them, and they actually turned out pretty great! For my second batch I left half without jam, then added organic dark chocolate instead, once they were cooked. Archer really loves the chia jam ones, he’s been saying “biccie, biccie!” a lot! I’d much rather he has these than something out of a packet so I think they’ll be a regular in our house! I had heaps of fun styling and shooting these too so I think there will be more recipes to come!

Recipe below

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INGREDIENTS

1 cup shredded coconut
1 cup almond meal
1 cup rolled oats (I used GF)
1 tsp vanilla extract
2 tbsp honey
1 tbsp solid coconut oil
Pinch of salt
Jam of choice (I used homemade raspberry chia jam)
100g melted dark chocolate
METHOD
Preheat oven to 180C (fan forced)
Add all ingredients except jam & chocolate to food processor & mix at medium speed until they come together to form a soft dough.
Add more honey and/or coconut oil if mixture is too dry or crumbly.
Press mixture into silicone muffin moulds or cupcake cases, at about half a cm thickness, pressing a little of the mixture up the sides to create a slight cup shape.
For jam version: Add approximately 1 dessert spoon of jam to half of your cups
For chocolate version: Leave cups empty for now
Cook for 12 minutes or until light golden brown.
Allow to cool for 10 minutes in cases
For chocolate version: Once cooled, add approximately 1 dessert spoon of melted chocolate to each cup. Optional: add a few cacao nibs per cup
Allow to set
Enjoy!

The Land of the Long White Cloud

After living in Christchurch, New Zealand for the past 4.5 years, Reece and I left our beautiful second home 3 months ago to return to Australia. We had only planned to live there for a year at the most, but plans changed along the way and we kept extending our stay. Our house renovation even kept us there through my first pregnancy and our babe Archer’s first 18 months, when in any other circumstance, we would’ve packed our bags and headed home.  It was an incredibly special season in our lives. An incredibly hard season at times too, but all the good stuff is worth going through a bit of pain for. NZ will always be such a special place for us. Here are a few images of our last few months there._MGL5199_MGL5215_MGL5237_MGL6737_MGL6818_MGL7804_MGL7805_MGL7806_MGL7828_MGL9354_MGL9360_MGL9371_MGL9380_MGL9385_MGL9392_MGL9451_MGL9468_MGL9507_MGL9532_MGL9543_MGL9555_MGL9559_MGL9560_MGL9580_MGL9611_MGL9619_MGL9624_MGL9630_MGL9778_MGL9780_MGL9782_MGL9784_MGL9809_MGL9810_MGL9844_MGL9851_MGL9870_MGL9876_MGL8150_MGL8165_MGL8174_MGL8176_MGL8180_MGL8182_MGL8190_MGL8200_MGL8206_MGL8224_MGL8243