honey

golden honey passionfruit elixir & a chia pudding

15th August 2016

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A recipe created for  Holmes Place magazine as part of an ongoing concept of seasonal ‘superfoods’ throughout the year.

Elixir: a substance, usually a liquid, with a magical power to cure, improve, or preserve something.

This Elixir works as a wonderful topping for your morning yoghurt or warm cooked oats. At other times, mixed in with a salad dressing; drizzled over vanilla ice-cream for an evening treat; as a drink, stirred into warm water or warm milk; or added to smoothies or juices for a flavour kick. Turmeric root is often used in Ayurvedic medicine for its antibacterial, anti-inflammatory, antioxidant and antiseptic properties.   For this elixir, it is combined with the multiple wonderful benefits of passionfruit, honey and ginger, all healing and preventive powerhouses on their own.  

When buying passion fruit, the ripe fruit should be firm and heavy with wrinkled skins, and have a little “give”.  If the skin is not deeply wrinkled, but only shrivelled and unappealing, keep the fruit at room temperature until it is.

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Golden Honey Passionfruit Elixir

Makes 1 cup (240mL)

Recipe adapted from Tara O’Brady – Seven Spoons.

When passionfruit are not in season, replace with an extra ¼ cup, honey.

ingredients

½ cup mild tasting honey, preferably raw

½ cup ripe passionfruit pulp (approximately 6 fruits)

2 Tbsp ginger, grated

1 heaped tsp turmeric powder/ 1 Tbsp grated turmeric root

Zest from 1 lemon

2 pinches freshly ground black pepper

preparation

1.  Grate the ginger and lemon zest.  Halve the passionfruit and scoop out the pulp and seeds to measure half a cup – set aside.

2.  Pour the honey into a jar, add the passionfruit pulp, ginger, turmeric, lemon zest and ground pepper – stir to combine well.  

3.  Allow to stand for 30 minutes before using, or an hour if you can, then cover and refrigerate.  The longer it sits, the more the flavours balance and settle.  Stir before serving.  Use within 1 week.

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Chia Pudding with Berries & Golden Honey Passionfruit Elixir

Serves 2

chia pudding 

2 Tbsp chia seeds

½ cup almond milk/or nut milk of choice

¼ tsp vanilla essence

serving options

1 cup Greek-style yoghurt or choice of non-dairy yoghurt

2 – 4 Tbsp Golden Honey Passionfruit Elixir

Fresh seasonal fruits, such as sliced peaches/nectarines, strawberries and raspberries, washed and chopped

2 – 4 Tbsp chopped almonds/granola

To make the chia pudding

1.  Place the chia seeds, vanilla essence and nut milk in a jar.  Screw on the lid, shake a few times and refrigerate for 30 minutes or preferably overnight.  Stir again before serving.

2.  When ready to serve, divide the yoghurt into two individual bowls and evenly spoon over the chia pudding.  Drizzle the Golden Passionfruit Elixir over the top, arrange the fruits and berries, and garnish with fresh mint leaves, toasted almonds or your favourite granola.

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Goodness shared by Stacey

mango passionfruit sorbet (vegan)

6th August 2016

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I photographed this before I left for our holiday. We travelled for almost 2 days and a bit, arriving in a bit of a daze – a haze. Finally, with our feet on earthly ground and toes in the sand.  The jet lag is HUGE but worth every moment of breathing in all these scents and sounds which are so familiar.  The early, early mornings are my most favourite, most alive, sitting out on the deck, watching the sky change its colour from black to blue to pink to orange – so brightly. And with it all, along comes the eerie call of the curlew, followed by a kookaburra and then the screech and squawk of the white-crested cockatoos.  Australia is a beautiful country.

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Glorious days, white sands & soft, glowing, clear skies.

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mango passionfruit sorbet

Serves 6

This is incredibly quick and easy, with a remarkable end result of a golden-coloured smooth, refreshing sorbet for these hot Summer days or as a light evening treat to end a meal.

ingredients 

3 heaped cups/650g fresh ripe mango (2 large mangos)

6 – 8 passionfruit

2 Tbsp mild-tasting honey/maple syrup (optional)

preparation

1.  Peel and chop the mango flesh into large chunks and place in a blender or food processor. Run your hand over the seed to remove as much of the mango pulp and juice as possible – blend until smooth and creamy. Set aside.

2.  In a medium jug, halve the passionfruit and scoop out the pulp.

3.  Pour the mango puree into the jug and stir to combine with a spoon.

4.  Transfer the mixture to an ice-cream maker and churn for about 25 – 30 minutes, or to the manufacturer’s instructions, until frozen.  The sorbet will be soft.

5. Transfer to a container, cover and freeze for at least 3 hours or until completely frozen.

When ready to serve, allow to soften outside for 15 minutes before scooping into bowls.  Garnish with leaves of fresh lemon verbena and bright, edible flowers.

If you don’t have an ice-cream maker, freeze the cut mango until solid.  Place in a blender with the honey and blend until smooth.  Stir in the passionfruit pulp and place in the freezer until it just starts to harden around the edges.  Whisk vigorously with a fork to break up any ice crystals, then freeze until firm.

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Goodness shared by Stacey

lemon barley water

27th March 2016

barley water table

Barley has a cooling thermal nature; sweet and astringent in taste.  Traditionally given to calm sore stomachs.

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-Marguerite daisy, also known as the Argyranthemum frutescens

barley water closeup

lemon barley water

Makes 5 – 6 cups

Recipe adapted from Spring.

Lovely soothing, yet thirst-quenching, drink.  You can add other flavourings to it besides lemon and honey – lemon verbena or ginger would work well.  Don’t discard the cooked barley.  Recipe to follow, stir it through this tomato soup, or dress it simply with a little olive oil and lemon juice and add to a salad.

ingredients 

1 cup /200g pearl barley

10 cups/2.5 litres filtered water

3 – 4 Tbsp light-flavoured honey

3  Tbsp lemon juice, or more to taste

preparation 

1.  In a large saucepan rinse the barley until the water runs clear, drain, pour in the water, bring to boil over medium heat, then reduce the heat to a simmer and cook uncovered until the barley is tender, this will take about 35 – 40 minutes.

2.  Strain, reserving the cooking water and set the barley aside.

3. Run the barley water through a thinner strainer into a pouring jug, set aside to cool before adding the honey, stirring until dissolved.

4.  Add the lemon juice, taste, adding more honey or lemon as needed.

barleywater closeup

Goodness shared by Stacey

raw halva

7th February 2015

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unexpected magic

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in unexpected places…

raw halva

Makes 20 -25 pieces.

Original recipe found here.

Use raw organic nuts and seeds that have not been roasted.  When buying sesame seeds, purchase the tan ones as opposed to the white. The white ones are hulled, and may even be bleached.  It’s the hull that keeps the oil inside from becoming rancid.

ingredients 

½ cup sesame seeds

¼ cup sunflower seeds

¼ tsp vanilla essence

¼ tsp cinnamon powder

tsp rock salt

3 Tbsp tahini

3 Tbsp thick honey

¼ cup pistachios, chopped

preparation 

1.  Process the sesame and sunflower seeds in a high-speed blender or food processor until you have a coarse mixture.  It’s important not to over-grind, otherwise, the halva will be too moist and affects the final result.

2.  Pour the seed mixture into a medium bowl, add the cinnamon and salt – mix well.

3.  Combine the tahini, honey and vanilla and add to the seed mixture – combine using your hands. If the mixture is not sticking together, add an extra half tablespoon of honey.

4.  Add the pistachios until well incorporated. Form into your desired shapes by firmly pressing the mixture into a round tablespoon measure, flattening with a knife, and tapping them gently on a board until they pop out.  After the first one, dip the spoon into a bowl of sesame seeds. This leaves them with a flat bottom and a gently decorated sesame-seeded dome top. Perfect little bite-size pieces!

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Goodness shared by Stacey

ginger lemon honey healing tea – cold and flu remedy

22nd November 2010

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Honey has antibacterial and anti-inflammatory properties.  Lemon helps with elimination as well as fight viral infection and is high in Vitamin C.  Ginger is an overall universal medicine and detoxifier, and the black pepper helps to destroy the mucus in the digestive tract and sinuses.  Both the ginger and pepper are warming and stimulating which is great to promote sweating encouraging to expel impurities in the system.

ginger lemon honey healing tea

ingredients

1-inch x 2-inch piece of ginger, unpeeled and cut into thin slices. (The amount of surface area you expose and the thinner you slice, the more kick you will taste.)

½ – 1 lemon, freshly squeezed

2 pinches salt

2 pinches freshly ground black pepper

1  – 2 big Tbsp raw honey

preparation

1.  Place all the ingredients except the honey in a large mug and fill with steaming hot water.

2.  Wait 10 minutes to cool slightly, then stir in the honey. Taste. Add more honey, or more lemon until perfect.  It’s also great if left to sit at room temperature so the ginger infuses all its goodness. Drink three-six times a day.

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