Vanilla Latte Coffee Scrub – get dirty… and clean!

Although you may be tempted once you smell how delicious this is, it is a recipe NOT to be ingested.

Do feel free, however, to get it all over yourself like a pig in mud.

I thank my beautiful crazy sister Kim for this one. When she gave me a gift in an old glass jar that looked like a pile of dirt she scooped outta my herb garden on the way in, I thought OK she’s finally cracked.

Then she insisted on making me feel how soft and moisturised her skin was after using this mystery dirt scrub in the shower. Ok crazy dirt lady, whatever you say…

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This stuff is awesome. Not only does it combine two of my favourite ingredients on the planet – coffee and vanilla, but it is the best (…and only I must admit) exfoliant scrub and moisturiser I have ever used.

It is a genius working relationship between hydrating coconut oil, pore tightening and invigorating caffeine, soothing lavender and sexy brown sugar to help exfoliate – it smells like a vanilla latte.

This is my interpretation of Kim’s beautiful dirty gift:

What you need:

1 cup of coffee grinds
1 tablespoon coconut oil
1 teaspoon organic vanilla extract
3 drops lavender oil
3 tablespoon brown sugar
1 tablespoon castor oil (optional)
1/2 tspn hazelnut extract (optional but delicious )

What you do:
Mix all together in a glass jar

Use it every 1-2 days when you shower. Wash first. Rub gently into your skin, wait 2 minutes (or longer if you want) then rinse off. Don’t use soap afterwards, just dry your skin and let the beautiful oils absorb.

It leaves your skin so soft and alive smelling like a giant vanilla latte 🙂

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Pork Belly with Spiced Apple Quinoa & Greens

Vegans avert your eyes! Pork belly is one of those things I used to always need an excuse to cook. Something so succulently juicy, salty, crispy and layered with various textures of delicious fat must be bad for you right?

Not if you buy beautiful organic free range pork and use high quality salt… And don’t eat the whole little pig if you can resist.

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This is one of those ritualistic meals that is surpriSingly easy to cook and oh. so. good! Make it for your friends, give thanks to the delicious little fella that was sacrificed for your sustenance and enjoy!

What you need:

1kg pork belly, scored
2 tspn Pink Himalayan salt
2 garlic cloves, crushed
2 cups black quinoa
1 green apple diced
2 celery stalks diced
1 brown onion diced
2 tblspn good quality butter
1 tblspn tomato paste
1 tspn smoked paprika
3 spring onions chopped
Your favourite steamed greens
Lemon to serve

What you do:

Heat 1 tblspn butter in large saucepan. Sauté onion, celery and half of crushed garlic for 5 minutes. Add smoked paprika and stir through. Stir through quinoa, 4 cups water, apple, tomato paste and turn down heat to low, simmer gently 20 minutes. Stir through spring onions just before serving.

Preheat oven to 210 degrees. Rub pork belly with extra butter, salt and garlic. Place on oven tray and cook for 10 minutes at 210 then lower heat to 180 and cook for 30-35 minutes or until skin is crispy. Leave to cool 5 mins before cutting into strips.

Serve with steamed greens, lemon and apple quinoa.

If you have some on hand, try using a herbed salt to rub on pork. Easy to make – just throw pink Himalayan salt, fennel seeds, dried garlic, thyme and rosemary into a food processor and store in an airtight container.

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Vietnamese Rice Paper Rolls

These rolls are fresh, so healthy and such a great way to eat food with company. Be creative with your ingredients but the fresher the better. Raw veges are great for texture and colour and you can adjust your protein source for your needs.
Add chia and sesame for extra minerals and amino acids

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What you can use:

Rice paper
Carrot (thinly sliced)
Beetroot (thinly sliced)
Cucumber (thinly sliced)
Alfalfa sprouts
Baby spinach or other leafy green
2 eggs
1 teaspoon mirin
1 teaspoon rice wine vinegar
1 teaspoon chia seeds
1 teaspoon sesame seeds
Avacado (sliced)
Any other veg you like (thinly sliced)
Tamari and lemon to serve

What you do:
After thinly slicing all veges arrange on a plate with sprouts and lemon. Heat frypan on high heat with a little coconut oil. Whisk eggs together with mirin and rice wine vinegar. Fry 1 min each side until omelette is just cooked. Cool slightly and slice thinly.
In small bowls arrange tamari and seeds. In one large bowl mix 2 cups boiling water with 2 cups cold water .

You’re now ready to feast. Dip rice paper into water entirely for a few seconds. Place on plate. Arrange veges, egg and seeds and fold (short sides first then long sides) this takes some practice so don’t worry too much about your style, it all tastes great. Dip in tamari.

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Variations:
Any kind of meat marinated in terriyake
, thinly sliced and stir fried.
Fresh prawns
Smoked salmon

Maybe A sweet version would Work?:

Mashed sweet potato
Maple syrup
Hazelnuts
Raw cacao

Or
Freshly sliced summer fruits
Mascarpone

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