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25.01.2022 If you want to start incorporating fermented foods into your diet there are basically 2 ways you can go about it. You can: - Buy them ... - Make them from scratch - Or you can do a combination If you aren’t feeling super confident to make your own, then your next best option is to buy them ready made. This is a great way to get a taste for what you and your family like before you learn how to make them yourself. Even if you do make all your own ferments, store bought versions are great to try for inspiration. Unfortunately a lot of ferments you see on the shelf are mass produced and don't contain the benefits traditional ferments do. The ferments you want to eat are the ones fermented with traditional techniques. These are good for your guts and full of beneficial bacteria, vitamins and minerals. Here’s a run down on what to look out for when buying your next ferment And a few of my favourite brands are: @nourishingwholefoods @gutsyferments @peaceloveandvegetables @buchikombuchaustralia @merumiso If you have a favourite ferment brand I’d love you to tag them in Or if you have any questions about any particular brand I haven’t listed let me know in the comments below (ps. I’m not affiliated with any of these brands. These are products that I personally use and recommend)

23.01.2022 The best thing about making my red onion pickle is using the brine to make a batch of this French onion cultured cashew cheese Join me live on my Instagram page next Tuesday the 26th of May at 1pm and I’ll show you how easy it is to make. And don’t worry if you haven’t made a batch of the pickles - I’ll show you how to make it without them too. Plus I’ll be sharing some of my favourite fermenting tips like: ... - The trick to take this from a regular cashew cheese to a cultured cashew cheese - How to make fermented versions of your favourite condiments - How you know when a ferment is ready And any questions you have along the way. If you want to make them along with me you need: - 1 cup of cashews (soaked in water overnight) - 1 clove of garlic - the juice of half a lemon - salt - pepper - sauerkraut juice or the juice from a batch of my red onion pickles - a small jar - a high speed blender or food processor I hope to see you there See more

22.01.2022 Before I dive into the ‘how to’ posts for #fermentationfebruary I wanted to dive into the ‘why’ of fermented foods. This is a question I get asked a lot - ‘Why should I eat fermented foods?’ to see why I love them and why I’ve been eating them for the last 7 years ... Next week I’ll dive into the ‘how’ See more

22.01.2022 One of my favourite snacks to make for the kids lunchboxes is these pumpkin pikelets (or pikies) as my kids like to call them). If you follow my stories you’ve probably seen them multiple times in the kids lunchboxes. They are super easy to make - just pop all the ingredients into the blender and fry them up. My kids love these (even though they refuse to eat pumpkin on its own ) This is a really versatile recipe that you can change up to suit what you’ve got on hand... - eg. swap pumpkin for sweet potato and add in any extra flavours/seasonings of choice. I’ve been adding in the @gevityrx broth paste for a nutrient boost and extra flavour. To make you need: - A big handful of roast pumpkin (roughly half a cup) - 2 eggs - 4 heaped tablespoons of tapioca flour - 4 tablespoons of any milk - 1 tsp @gevityrx natural bone broth paste (optional for extra flavour and a sneaky dose of broth) - 1/4 tsp bicarb - 1/2 tsp apple cider vinegar (or sub lemon juice) Add all the ingredients to a blender and blend until smooth. Heat a frypan on medium heat and add a drizzle of olive oil. Pour pikelet sized dollops of the mixture into the pan and fry on both sides until cooked through. Serve with toppings of choice - we love them with butter, cashew cheese or the @gevityrx mayo. If you have a fussy eater you can use less pumpkin and gradually build up the amount as they get used to the flavour. Feel free to add more pumpkin in too. If you head to my stories I’ll pop the instructions in there too. Ps. You can grab 10% off all the Gevity products with the code ‘CULTUREDBABY’ See more

20.01.2022 Gluten, dairy and grain free rainbow wraps I’ve seen so many people make my spinach wraps I’d thought I’d share a couple of my favourite variations. These wraps are super versatile, you can make them sweet or savoury, use them as a wrap bread, for burritos or turn them into crunchy tortilla chips ... Base recipe: - 3 eggs - 1 cup tapioca starch - 1 cup any milk - 2 tablespoons coconut flour - pinch salt For green wraps add: - 1/2 - 1 cup of spinach leaves or silverbeet (depending on how green you like them) For pink wraps add: - 1/2 peeled and chopped raw beetroot For orange wraps add: - a big handful of roast pumpkin and a pinch of turmeric (optional for extra colour) For coconut free: this version came from @the_conscientious_omnivore Pick a flavour then to the base recipe sub: - 2 eggs instead of 3 - 1/4 cup of water instead of milk - Omit the coconut flour Pop all ingredients into a blender and blend on high speed until smooth. Heat a frypan on medium heat and add a drizzle of olive oil (you can use coconut oil or butter but it makes the wraps stick together in the fridge). Pour out mixture into desired wrap size. Cook until bubbles have formed then flip over and cook on the other side. Serve with toppings of choice. These will keep for a few days covered in the fridge. This recipe makes 6-8 wraps depending on what size you make them. Next on the list to try is an egg free version. if you’d like me to test it out? See more

20.01.2022 Albee turned 3 today!! Cake is my favourite Chocolate Chia Cake (recipe from @taniahubbard), decorated with chocolate coconut ganache icing, choc chips, chunks of @pana_organic Salted Caramel chocolate and diggers on top. All gluten, grain and dairy free Cake inspiration was from Pinterest. He loved it! ... Tag someone whose little one would love this cake See more

19.01.2022 Super excited to be hosting a workshop again! This is my first once since Feb and will be the last one of this year If you want to learn how easy it is to ferment at home, this one is for you. Whether you’re a complete beginner or have a touch of experience, you’ll walk away with a tool-kit of my favourite ferment recipes and the confidence to make them at home.... Here’s a breakdown of what you will learn: My favourite simple everyday fermentation recipes including sauerkraut, red onion pickles, coconut yoghurt and coconut kefir How to incorporate fermented foods into your day, including recipe ideas and tips for feeding them to your family The difference between store bought ferments, wild and cultured ferments and which ones are most beneficial for your health The basics of gut health and what foods to eat and avoid for a healthy microbiome All my special tricks, tips and troubleshooting that I’ve learned from years of fermenting Workshop will be held at the beautiful Gathered Folk studio space in Noosaville. Numbers are strictly limited. I have a special early bird offer of $10 off if you book before the end of this month! Use the code ‘earlybird’ at the check out. You can check out all the details in the event page below Please share with or tag any friend you think might be interested I hope to see you there

19.01.2022 Swap the bowl of lollies for a bowl of gut loving gummies So nice to see these on the table at a kids party we went to this week. They are a mix of choc, blueberry and immunity gummies with a special request for unicorns The kids loved them and happily gobbled them down, especially the choc ones. ... Compare the ingredients Regular lollies: Glucose Syrup (Wheat Or Corn), Cane Sugar, Thickener, Gelatine, Food Acid, Colours, Flavours Choc gummies: Coconut cream, grass fed gelatin, cacao powder, raw honey, vanilla and salt Which would you prefer? You can find recipes for the choc, blueberry and an easy orange gummy recipe on my page and the unicorn moulds come from Kmart. Or if you’re a Sunny Coast local I make gummies to order and can do special orders for parties and events. DM for more info See more

17.01.2022 Best grain free sausage rolls ever These are one of our favourite things to have for dinner and are regularly requested for birthday dinners. One of the things I love about them is how much they remind me of my Dad. Every time we went for a surf together he’d take me to the bakery after and we’d always pick sausage rolls My Dad is no longer here but every time I eat sausage rolls I think about all our special memories together. ... I love how food can do that Anyway these ones are waaaay better than the greasy bakery ones we used to eat. They are completely grain free and full of whole food ingredients. To make the filling you need: - 500g fatty beef mince - a fatty mince gives them the best flavour - 1 onion, finely chopped - 1 clove of garlic, finely chopped - 1 small zucchini, grated - 1 small carrot, grated - 1 tablespoon of tomato paste or tomato sauce - 1 tsp dried mixed herbs - 1/2 tsp salt Mix all the filling ingredients in a large bowl until well combined. If you have a thermomix I chop all the veggies first for 3-4 seconds on speed 5, then add the rest of the ingredients and mix on speed 4 for 10-15 seconds. For the pastry: I’ve tried a couple of options for the pastry and hands down my favourite is the Nut and Grain free pastry from @jordiepieface Get Snacked book. If you haven’t tried this it’s seriously the best pastry ever. It’s so buttery, flakey and delicious. Otherwise I’ve used the pastry from the @jowhitton Life Changing Food book. Or if you have neither recipe you could make these with a good quality store bought puff pastry (however they wouldn’t be grain free). Roll out the pastry, pop the filling in and roll it up. Score the top of the sausage rolls, brush with an egg wash and bake at 180 around 20-30 minutes or until golden brown. These taste amazing cold the next day for leftovers too Do you have any special foods that bring back memories of lost loved ones? See more

17.01.2022 Celebrating Dan’s birthday yesterday with this raw strawberry cashew ‘cheese’ cake It’s been so long since I’ve made a cake like this! Did you know Dan and I used to have a biz together selling raw desserts? It was called Blended Earth. if you remember? That was our first venture into doing something for ourselves after both leaving stressful jobs. ... We eventually moved on from the raw desserts, took different directions and that page slowly morphed into this Cultured Baby page If you scroll down far enough on my feed (like really, really far ) you may be able to see some of those old raw dessert creations I’d planned on sharing the recipe for this but it turned out a little on the soft side - I think I’ve lost my touch See more

13.01.2022 Join me this Thursday at 1pm AEST on my Instagram page for my first Live fermenting demo! I’ll be showing you how to make this delicious red onion pickle - one of the easiest ferments I know. If you want to make them along with me all you need is: ... - 2-3 medium/large red onions (you can also make these with brown onions) - A tablespoon of sea salt - A wide mouth glass jar around 1L in size - Filtered water If you can’t make it to the live feel free to comment below with any questions you would like me to answer. I hope to see you there! See more

13.01.2022 Paleo choc mousse with a secret ingredient - Black Sapote aka chocolate pudding fruit Have you ever tried one? The flesh looks a little like choc pudding, they are soft and slightly sweet and they have four times the amount of vitamin c than oranges! The fruit is native to Central America but you can also find it in tropical and subtropical parts of Australia. We were lucky to score some from a friendly local who let Dan raid his tree ... I mixed the flesh with cacao, vanilla, coco cream, maple syrup and a little gelatin to make this delicious gut loving mousse To make you need: The flesh of 3 sapotes 2 heaped tablespoons cacao powder 2-3 tablespoons maple syrup 1/4 tsp vanilla powder pinch salt 1/2 cup coconut cream 2 tsp gelatin Sprinkle the gelatin over the coconut cream and leave aside to bloom. Then blend up the sapote flesh with the cacao, maple syrup, vanilla and salt until smooth. Transfer mixture to a small saucepan and add the coconut cream and gelatin mixture. Heat gently and stir until gelatin dissolves. Transfer mixture to a jar or a container and place in the fridge for a couple of hours or until set. Optional - to get this smooth and creamy like a mousse consistency rather than a pudding - once set add it back to the blender and blend up until smooth and creamy See more

13.01.2022 These wraps are one of my weekly staples. They are a cross between a wrap bread and a crepe, they are stretchy and rollable and make for the best burrito or lunchbox wrap. And best of all they are gluten, dairy and grain free They are so easy, they don’t require rolling out - you just pop all the ingredients in a blender and fry them up like a pancake. I’d been saving this recipe for an ebook (that is still a way off) but I’ve had so many requests so I thought I’d ...share it To make you need: - 3 eggs - 1 cup tapioca starch - 1 cup any milk - 1/2 - 1 cup spinach leaves or silverbeet(depending on how green you like them) - 2 tablespoons coconut flour - pinch salt Pop all ingredients into a blender and blend on high speed until smooth. Heat a frypan on medium heat and add a drizzle of olive oil (you can use coconut oil or butter but it makes the wraps stick together in the fridge). Pour out mixture into desired wrap size. Cook until bubbles have formed then flip over and cook on the other side. Serve with toppings of choice. These will keep for a few days covered in the fridge. This recipe makes 6-8 wraps depending on what size you make them. I love adding spinach to make them green and for an extra nutrient dose for the kids but you can leave it out if you wish. Feel free to add any seasonings of choice to the mixture See more

13.01.2022 It’s that time of year when it’s all about the hot drinks Hot chocolates are a fave at our place and this is the one that I make for my kids. It’s full of good fats and proteins to keep them full, gelatin for gut health and to make it extra creamy and delicious. ... This a really basic and mild recipe that you can play around with to suit your flavour preferences. When I make this for myself I spice it up with cinnamon and ginger powder (see below for some optional extras). I also cut the milk in half for one adult serve. To make you need: - 2 small cups coconut milk - I use coco quench (Use your drinking cups to measure) - 1 tablespoon butter or ghee (omit for completely dairy free) - 1 tablespoon coconut oil - 1 tablespoon gelatin - 2 teaspoons cacao powder - 1 tablespoon sweetener (or to taste) - optional extras (choose one or many), 1/2 tsp vanilla powder, 1/2 tsp cinnamon, 2 drops orange essential oil, 1/2 tsp ginger powder, 1 tsp maca powder. For a thermomix - throw all the ingredients in and heat for 3 and a half mins, 55 degrees on speed 3. In the last 10 seconds turn the speed up to 6 to get it nice and frothy. Pour into cups and serve. On the stovetop - add coconut milk to a medium saucepan and sprinkle over the gelatin. Leave for a minute until gelatin has bloomed. Add all other ingredients, heat gently and whisk until gelatin has dissolved and desired temp is reached. Add to a blender and blend for a few seconds to get everything nice and creamy Pour into cups and serve. You may need to adjust the cacao and sweetener level to suit your little ones See more

12.01.2022 Gosh I’m so in love with these pics my beautiful friend @becomingmotherphotography snapped of the kids and I a few weeks back It’s been one of those challenging parenting weeks with lots of toddler tantrums and the like so looking at these is a nice reminder that life is pretty good right now And yep that last pic is of me trying to lift a 17kg Albee above my head and failing

10.01.2022 One of my favourite things to do with my grain free wraps is to turn them into these crispy tortilla chips To make them all you need to do is make a batch of the wraps (see my last post for the recipe), cut them into triangle shapes and pop them in the oven at 180C for about 20-25 mins or until golden and crunchy to your liking You can sprinkle these with seasoning before or after baking to make them extra tasty. ... Tonight I made batch of the wraps to have with dinner. I kept half as wraps and turned the other half into tortilla chips so the kids could chose to dip or wrap See more

10.01.2022 Super excited to be hosting another workshop at Gathered Folk at the end of the month! If you want to learn how to ferment and improve the health of your gut while you’re at it, this one is for you Link to tickets and more info in event below ... Ps. I’ve also got a special, when you book with a friend you both save $5 - because everything’s better with friends I’d love you to tag a friend or share with someone who might be interested I hope to see you there!

09.01.2022 Favourite easy meal at the moment = sausage and veggie bake. It ticks all my boxes - simple to prep ahead of time, the kids love it, it’s super flavoursome, versatile and you can easily sneak in a few extra gut loving ingredients All you need to do is pop 1 packet of good quality sausages into a baking tray (these are paleo beef sausages), add a bunch of different veggies, drizzle with olive oil and your choice of seasoning - I used a couple of spoonfuls of @gevityrx b...one broth body glue (this gives it a dose of broth - great for reducing inflammation in the gut and boosting overall gut health). I used the AM cleanse for a ginger, turmeric, lemon flavour and immune boosting ingredients but also love their populate blend for a Miso flavour. Then pop in the oven at 200 degrees until everything is browned and cooked through. Stir the veggies around 20 mins in so they brown evenly. I serve with quinoa or brown rice and a drizzle of the @gevityrx Total Tummy Mayo which has another dose of broth and is supercharged with turmeric - great for inflammation and boosting immunity. The mayo and the broths come as a trio in their Immunity Boosting pack (you can use the code CULTUREDBABY to grab a discount). Ps. This looks 100 times better when it’s cooked but I can never catch the light early enough to get a snap in when it’s done See more

07.01.2022 Four ingredient gummy worms - which flavour would you pick? Raspberry or orange? I love how much these look like lollies but are so much better for you I packed these in Jali’s lunchbox the other week and some of the kids even thought they were lollies ... Did you know that most lollies contain gluten? As well as thickeners, sugar, colours, flavours, food acids and vegetable oils (amongst other things) These contain only 4 ingredients, are low in sugar and are nourishing for your gut For the orange ones you need: - 1 cup orange juice - 1/4 tsp turmeric (optional for colour) - 1-2 tablespoons liquid sweetener - 4 tablespoons grass fed gelatin To make: Place the orange juice in a small saucepan and sprinkle over the gelatin. Leave for a minute to bloom. Heat gently to dissolve the gelatin (don’t heat too high as the orange juice can become bitter). Stir through the turmeric and add sweetener to taste. Then pour into silicone gummy/ice cube moulds of choice - I got these cute worm ones on eBay, then place in the fridge until set You can find the raspberry recipe on my feed - I’ll link to it in my stories. These are just some of the recipes that I’ve been experimenting with for an ebook I’ve been putting together with all my favourite gummy recipes. I can’t wait to finish it so I can share it with you! I’ve also started making small batches of gummies to order for sunny coast locals - I’ll pop some info in my stories if you want to know more See more

07.01.2022 Ever since reading The Lion The Witch and The Wardrobe book with Jali last week, she’s been begging me to make Turkish Delight The traditional one is made with lots of sugar, corn starch and food colouring so these are my healthier version Turkish Delight gummies To make you need:... 1 1/2 cups water 1/2 cup raspberries (I used frozen) 2 tablespoons grass fed gelatin 1 tablespoon rose water 1 tablespoon maple syrup or honey Blend the water and raspberries until smooth then pour through a fine mesh strainer to strain out the seeds. Transfer mixture to a saucepan and sprinkle over the gelatin. Leave for a minute or two for the gelatin to bloom. Heat gently to dissolve the gelatin, then stir through the rose water and sweetener. Pour into square silicone ice cube moulds or a rectangular container lined with baking paper. Once they are set choose your covering. We left half of them plain and dusted them with a little tapioca flour (so they looked like the traditional style) and the other half we coated in chocolate. I made my own raw chocolate but I think store bought would give it a better coating. For the chocolate I used: 1/2 cup cacao butter 3 tablespoons cacao powder 1 tablespoon maple syrup pinch salt Melt the cacao butter first then stir through the rest of the ingredients and heat gently until everything is incorporated. Once the gummies are set roll them in the chocolate then place in the fridge on a lined baking tray to set. I had heaps of chocolate left over so I poured it into silicone mounds with some chopped nuts. Jali preferred the plain version and Albee the chocolate covered Which would you pick? See more

07.01.2022 I’d love you to join me for Fermentation February this month I’ll be sharing lots of content to get you confident to ferment and incorporate fermented foods into your diet So the challenge for you is to:... - Learn how to make something fermented and/or incorporate a new fermented food into your families diet Give me a if you’re keen and If there’s anything specific you want me to cover over the month to help you out let me know in the comments below See more

05.01.2022 Super excited to let you know that I’m now stocking small batches of my gummies at @gruborganics Starting with this Immunity flavour. They are a blend of orange, carrot, apple, ginger, turmeric, raw honey and grass fed beef gelatin. They last for 7-10 days in the fridge and make a great snack for anyone over 1 - they are my kids fave. If you’ve never tried gummies before Dan will have some samples at Grub tomorrow for you to taste If u can’t make it to Grub I’m also making weekly batches to order. DM me for more info

03.01.2022 I’m loving rhubarb this time of year. We’ve been stewing it up and serving it on our breakfasts. It’s so delicious Did you know that rhubarb is actually a vegetable? And it’s a good source of antioxidants, fibre and vitamin K. I’ve also been experimenting with these rhubarb compote gummies. Once you’ve made the compote they are really easy to whip up ... To make the compote you need: - 1 bunch rhubarb roughly 400g (stalks only - don’t eat the leaves) - 1tsp cinnamon - 1/2 tsp vanilla powder - 1-2 tablespoons of honey (or to taste) - 1 tablespoon butter (omit if dairy free) - 1/4 cup water - depending on texture you like Roughly chop the rhubarb stalks into 1-2cm pieces and place into a medium saucepan with the rest of the ingredients. Place the lid on and cook on medium heat stirring occasionally until the rhubarb has broken down to your liking (roughly 10-15 minutes) Allow to cool then store in a container in the fridge for up to a week. For the gummies: Take 1 cup of the rhubarb compote and spoon into a small saucepan. Sprinkle over 2 tablespoons of gelatin. Leave for a couple of minutes for the gelatin to bloom and soak up the mixture. Heat gently and stir over medium heat until gelatin has dissolved. Add sweetener to taste. Take off heat and pour into a lined container or silicone moulds of choice. These work best in bigger moulds as they do stick a little in the smaller moulds. What’s your favourite way to use rhubarb? See more

03.01.2022 Hi, I’m Scarlett If you’re new here, welcome and thank you so much for following this page I’m a primary school teacher turned health coach, ferment obsessed foodie and mama of 2 kids - Anjali and Albee. ... Before getting pregnant for the first time I went on a massive health kick to heal my gut. I switched to a whole foods diet and started eating and learning how to make fermented foods. I soon got pregnant and was feeling better than ever before I started sharing my fermented creations via social media and that’s how this page was born What you’ll find on this page: - Ferment tips and recipes for the whole family - Easy GF, DF recipes with a focus on gut health - Lots of gummies A few random facts about me: I live on the Sunshine Coast in Qld in the same town that I grew up in. I’ve spent time living away from home and travelling but couldn’t imagine living anywhere else. I’m 5’2 and up until I had kids was often mistaken as much younger. I’ve even been asked for ID buying a scratch-it (I just turned 34 and no longer have this problem ) I’ve always got a book on the go and try and make time for a little reading each day. I go through a book every 1-2 weeks. If you ever need a book recommendation, give me a shout. I love learning, teaching myself new skills and trying out new things. My latest obsession this year is Muay Thai Boxing This is not my real kitchen we live in a 2 bedroom unit and though I love my kitchen, it’s not ideal for taking photos in. Thankfully I have friends who let me take photos in their kitchens Thank you @barefoot_beach_home for your gorgeous kitchen (I’ll show you a pic of my real kitchen in my stories) I would love to hear something about you See more

02.01.2022 For the last few weeks I’ve been experimenting with the art of GF sourdough and think I’m slightly addicted Especially since branching out into more sourdough creations like these GF sourdough cinnamon scrolls I used to make sourdough years back but since going GF I put sourdough in the too hard basket. So it’s been my ISO project to give it a crack and it’s been way easier than I expected. To start all you need is a sourdough starter - which is surprisingly easy t...o make from scratch. I used a combo of sorghum flour and water which I fed twice a day for a week until it started bubbling and was ready to use. I followed instructions from @freshisreal for the starter and have been using her recipes to make bread and these scrolls. Next up on the list to try to make is sourdough fruit loaf and sourdough crumpets Have you tried your hand at anything new over this ISO period? I’ve been loving seeing so many people get into sourdough See more

01.01.2022 Last week I played around with these vegan gummies made with agar agar I get so many questions about vegan alternatives every time I make gummies so I wanted to test it out first hand. Here’s what I found out... - Agar is a plant based alternative to gelatin. It’s a type of seaweed with thickening and gelling properties - It’s high in fibre and acts as a natural laxative to add bulk to the stool and get things moving - It’s also high in calcium, magnesium, folate and iron - Agar sets more firmly than gelatin and stays firm even in high temperatures - so the agar gummies won’t melt in lunchboxes - It’s flavourless and odourless - Agar comes in powder form, bars or flakes - Agar is more expensive than gelatin but you don’t need to use as much of it - I used 1 and a a half teaspoons for 1 cup of liquid - Agar melts at 85C so you need to boil the mixture for it to set To make a vegan version of my easy orange gummies you need: - 1 cup of orange juice - 1/4 tsp turmeric (optional) - 2 tablespoons of liquid sweetener - 1 and a half teaspoons of agar agar powder Pour the orange juice into a saucepan. Sprinkle over the agar and stir to dissolve. Bring to the boil then simmer until slightly thickened (around 5-7 minutes). Stir through the turmeric and sweetener. Allow to cool slightly then pour into silicone moulds and place in the fridge to set. Notes on the final product: - They set much faster than the gelatin ones and were super easy to pop out of the moulds - The texture is very different to the gelatin ones. The best way to describe is - the gelatin ones are bouncy and stretchy and have a chewy lolly like texture. The agar ones are harder - more like a hard jelly texture. They don’t bounce or stretch like the gelatin ones and you can slice into them firmly. My kids and I prefer the gelatin ones but if you’re vegetarian or vegan the agar ones are a solid alternative. They were much easier to make than I imagined! Have you used agar before? Ps. Can you spot the difference in the picture? One bowl is the agar gummies and the other is the gelatin ones. I’ll pop the answer in my stories See more

01.01.2022 My latest coconut yoghurt experiment = salted caramel coconut yoghurt. I made this with my @kulturedwellness coconut yoghurt as a starter. The starter ferments the mixture, consumes the sugars and converts them into good for your guts probiotics. This is not like the salted caramel yoghurt you get at the shop. It’s only slightly sweet with lots of tang ... To make you need: - 1 1/2 cups coconut cream (I use AYAM brand) - 1/4 tsp salt - 1/2 tsp vanilla - 2 tablespoons coconut sugar - 1/4 cup of coconut yoghurt to use as a starter (I use @kulturedwellness) Place all ingredients except for the coconut yoghurt in a saucepan and bring to the boil over medium heat. Keep stirring for 5 minutes to combine all the flavours - (I’ll pop a vid in my stories so you can see what the mixture looks like). If you have a thermomix cook for 5 minutes, varoma temp, speed 1 with the measuring cup off. Take the mixture off the heat and leave in the saucepan to cool down to room temperature. Once the mixture is cool, stir through the coconut yoghurt until evenly combined. Then pour the mixture into a glass jar. Pop the lid on and leave on the bench to ferment for around 12 hours or until the mixture has thickened slightly and the taste is to your liking. Store in the fridge. Ps. If you don’t want to ferment the mixture you could eat it straight away as a salted caramel sauce - I’ve also made gummies out of this mixture before and they were PPS. This should work with other coconut yoghurts as a starter but I haven’t tried it yet so I can’t confirm the results See more

01.01.2022 It’s all about mangoes this time of year We are loving these mango cream gummies. They are sweet and creamy with a slight tang To make you will need: - 1 cup mango flesh (approx 1 whole mango) ... - 1 cup coconut cream - Juice of half a lime - 2 tablespoons of liquid sweetener of choice - 3 tablespoons grass fed gelatin - Blend mango, coconut cream and lime juice until smooth and creamy. - Transfer mixture to a medium saucepan and sprinkle over gelatin. - Leave for a minute to ‘bloom’ (gelatin will soak up the liquid) - Heat gently and stir until gelatin dissolves. Stir though the sweetener and adjust if needed. - Pour into silicone moulds of choice or a large container lined with baking paper. - Place in the fridge until set. The colour/flavour will vary slightly depending on the type of mango you use. If you prefer them without the coconut cream, head to my stories and I’ll link you to another easy mango gummy recipe. Hope you enjoy them as much as we do See more

01.01.2022 Can’t get enough of these choc chip cookie dough balls Inspired by @sheridanjoyaustin choc chip cookies because we are all seriously addicted to them and I wanted to try them in ball form They are gluten, grain, dairy and can be nut free plus contain collagen - which is great for supporting gut health. I love collagen because it doesn’t need to be heated (like gelatin) so you can easily sneak it into drinks, smoothies and snacks like these. So it’s great for kids... who don’t like the texture of gummies. To make you need: - 1 cup cashews or sunflower seeds for nut free - 3 tablespoons collagen powder - I use @nutraorganics - 2 tablespoons cacao powder - 1-2 tablespoons honey - or liquid sweetener of choice - 1/2 - 1 tablespoon coconut or nut milk - 1/2 tsp vanilla powder - 1/4 cup dairy free choc chips - or chopped up chocolate - pinch of salt In a food processor or blender grind up the sunflower seeds as fine as you can. Then add in the rest of the ingredients and blend on low until the mixture comes together. Use 1/2 tablespoon of coconut milk to start with then add the other half a tablespoon if you need it. Adjust sweetness if needed. Wet your hands and roll the mixture into balls. Store in the fridge and take them out about 5 minutes before you want to eat. They taste best at room temp To make these with a smoother, creamier, fudge like texture use 1 cup of cashew butter in replace of the nuts and omit the coconut milk. I tried this yesterday and they were These are the ones on the far right - you can see the difference in the texture. I used the @noya.nutbutter cashew butter I stocked up on last week See more