Getting back on track…

The last seven or eight months have been very full on, and I feel as if I have lost control of my goals and dreams…

So it’s time to change all of that and pull myself back on track. Time to become a little more routined and diligent, to pursue my dreams and be the person that I want to be…

My husband, Gary, is my rock, we have been together for 34 years and married for 32… Without his love and support, I would not be the person that I am today, with the dreams I wish to pursue… When we think of our children and grandchildren, our hearts swell with pride, as we reminisce about happy times together – they make our life complete. Unfortunately, like many families today, distance separates us, but the love we have for them all is only greater.

It is my family and friends who drive me, who believe in me and who have stuck by me, who have cried with me, who have supported me and who have laughed with me. I cannot imagine my life without any of them in it – I am truly blessed.

So for my dreams…

To live a happy and healthy life and be true to myself.

To be there for my amazing family and friends, always.

 

To be involved in the community.

 

To pursue my passions – food, cooking and gardening.

To teach people how to cook delicious food at home.

 

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To teach people that they do not need a kitchen full of fancy gadgets to produce  delicious, healthy food.

 

To teach people to grow their own food, and how to prepare it.

To teach people the benefits of the garden – the flowers, the fruit, the veg, how wonderful it is for the mind, body and soul – the exercise, the quiet time, etc.

 

So to begin, it’s back to a delicious healthy breakfast of fresh fruit, homemade Natural Yoghurt, and Crunchy Gluten Free Granola.

Crunchy Gluten Free Granola

Natural Yoghurt

When I first started making yoghurt I was using the Thermomix to make it in, purchasing a pot of natural yoghurt to start each batch. Then I discovered yoghurt culture, a much cheaper alternative. One of the problems with the methods I was using was that the yoghurt was either too runny or was stringy (left long strands/drizzles as you spooned it.) I have done a lot of research, changed the recipe and finally this is what I came up with. It is now the only way I make my yoghurt. It is delicious and creamy, and very economical.
Prep Time5 mins
Cook Time8 hrs
Total Time8 hrs 5 mins
Course: Basics, Breakfast
Cuisine: Thermomix
Servings: 1 litre
Author: Julie Malyon @ SBA's Kitchen

Ingredients

  • 1 ltr full cream milk
  • 1/3 cup/40g powdered milk
  • 3 drops calcium chloride diluted in 1 tbsp of non-chlorinated water.
  • 1 dose of yoghurt starter culture refer to pack for amount to use

Instructions

Thermomix TM5 Instructions

  • Place the full cream milk into the mixing bowl. If using fresh milk from the refrigerator section, heat your milk to the bowl and heat 10 minutes/90˚C/speed 3, then allow to cool to 40˚C.
  • Add the calcium chloride and water mix, yoghurt starter culture and powdered milk.
  • Using the 'Automated Recipes' select the natural yoghurt recipe and flick through until you are prompted to 'Turn speed selector to start'.
  • Turn the speed selector and leave until finished (8 hours)
  • Transfer the yoghurt to glass jars, cover and leave on your bench for an additional 8-12 hours.
  • Refrigerate until ready to use.

Alternative Method

  • If using fresh milk from the refrigerator section, heat your milk to 90˚C for 8-10 minutes, then allow to cool to 40˚C before adding the yoghurt starter culture.
  • Mix in your powdered milk.
  • Mix in your calcium chloride.
  • Mix in your yoghurt starter culture, mixing well to ensure the culture is evenly distributed throughout the milk.
  • Maintain the temperature for a minimum 8 hours. (12 to 24 hours is recommended).
  • Chill before serving.

Notes

  • Long life or UHT milk does not need to be heated to 90˚C, as it has already been treated.
  • For best results, ensure your milk is between 37˚C and 43˚C when you add your yoghurt starter culture.
  • If you use store bought milk the addition Calcium Chloride helps to re-balance the calcium content of milk, as the manufacturing processes decreases the calcium in the milk, thus affecting the clotting properties.

 

Crunchy Gluten Free Granola

We were having guests for a couple of days and I had made fresh yoghurt and stewed fruits as part of the breakfast plan, but wanted something with a bit of crunch to add. So this is what I come up with. You can play around with the types of seeds, nuts and fruit to suit your own taste, or as I did, what I had in the pantry…
Course: Breakfast
Cuisine: Gluten Free
Servings: 6 cups

Ingredients

  • 1 ½ cups coconut
  • 1/3 cup natural sliced almonds
  • 2/3 cup walnuts chopped
  • 2/3 cup cashews chopped
  • 2 tbs pepitas
  • 1 cup of dried fruits of your choice
  • 2 tbs sunflower kernels
  • ½ cup quinoa flakes
  • 2 tbs chia seeds
  • 2 tsp sesame seeds
  • 2 espresso shots of your favourite coffee
  • 1 tsp vanilla bean paste
  • 1 tsp ground cinnamon
  • 80 g coconut oil
  • 80 g maple syrup

Instructions

  • Preheat oven to 120˚C.
  • Place all of the dry ingredients into a large bowl and mix to combine.
  • Melt the coconut oil, with the maple syrup over a low heat, and then add the coffee and stir.
  • Pour the hot liquid over dry ingredients, and mix to coat.
  • Spread the granola mix onto two baking trays lined with baking paper and bake in the preheated oven for approximately 40 minutes, until crunchy and golden.
  • When totally cooled, store in an airtight container.

Notes

  • For the coffee, I used a caramel flavoured coffee.
  • I use a variety of dried fruits such as raisins, blueberries, raspberries, goji berries, cherries, craisins, etc.

 

Hopefully from here on, with each day, I will get back on track and pursue my dreams…

Until next time…

Happy gardening & bon appétit!

Caricature

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5 Comments

  1. jlflood says:

    What a lovely read, the words and the pictures tell your story. Work towards your dreams and keep them with you always. I cannot say it any better than what Sonnie wrote.

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