The world is a sweeter place with ice cream in it. I must admit I find it very hard to say no to a bowl of that kind of deliciousness when I’m offered it, but a little scratch beneath the surface of what we currently accept as ice cream has turned the traditional version of this gorgeous treat into a colossal turn-off.

Ice cream originated back as far as the second century B.C, with speculation that Alexander the Great enjoyed snow and ice flavoured with honey and nectar. The bible speaks of King Solomon being a fan of iced drinks during harvesting. During the Roman Empire, Nero Claudius Caesar (A.D. 54-86) would send runners into the mountains to collect snow, which he would enjoy flavoured with fruits.

Historians estimate that the recipe evolved into the ice cream we understand today sometime in the 16th century. The Brits and the Italians seem to have discovered ice cream at around the same time. "Cream Ice," as it was called, would appear regularly at the table of Charles I during the 17th century, but it wasn't until 1660 that ice cream was made available to the general public, when the Sicilian Procopio introduced a recipe blending milk, cream, butter and eggs at Café Procope, the first café in Paris.

Until 1800, ice cream was a rare and exotic dessert only accessed by the elite classes. Around 1800, insulated ice houses were invented and the ice cream industry emerged in America where it was enjoyed by the masses and increased because of technological innovations, including steam power, mechanical refrigeration, the homogenizer, electric power and motors, packing machines, and new freezing processes and equipment.

After WW2, ice cream became a national symbol for the Americans, and the end to the war was celebrated with ice creams all around. As food technology increased and the supermarket emerged, more pre-packaged ice cream was sold through supermarkets after the 1970’s, and traditional ice cream parlours started to disappear.

These days, rather than the traditional use of cream, whole milk, sugar and egg yolks; ice cream has an ingredients list from another planet. Last time I checked in supermarket freezer section, here are some of the additives I discovered:

A popular vanilla ice cream ingredients label:

Reconstituted Low Fat Milk (56%), Glucose Syrup (Wheat), Sugar, Water, Milk Solids, Cream, Maltodextrin, Vegetable Origin Emulsifiers [477, 471 (Soy)], Vegetable Gum (412), Flavours, Colour (160b).

And a “raspberry” flavoured ice cream creation contained:

Reconstituted Low Fat Milk (53%), Glucose Syrup (Wheat), Water, Sugar, Milk Solids, Cream, Maltodextrin, Raspberry Juice (0.8%), Vegetable Origin Emulsifiers [477, 471 (Soy)], Vegetable Gums (412, 415, 440), Food Acids (330, 334, 331, 327, 260), Flavours, Colours (163, 120, 160b).

Is it just me or is there something seriously wrong with this picture? What have we done to this beloved sweet treat? With fandangle marketing suggesting green fields with cows, and “traditional” “pure” farm motifs, a quick look at an ingredients list on the current top selling supermarket ice creams show that they’re nothing more than a mix of trimmed, skimmed and adulterated ingredients and numbers formed in a chemical laboratory, not a kitchen!

With many people in the modern age struggling with wheat and even dairy intolerances, I’ve made it a bit of a mission to formulate a super speedy but delicious ice cream substitute that’s made from wholesome ingredients, and this is the next best thing to real ice cream prepared the traditional way with cream and full cream milk.

This is a family friendly ice cream recipe that all ages will adore, and is full of antioxidant rich blueberries, gut flora loving coconut milk and delectable creamy avocado which is high in lovely monounsaturated fats that will make your hair shine and your skin glow. It’s also free from sugar, making it a completely guilt free treat at the end of the night that won’t have any negative effects on your blood sugars, or cause any digestive troubles. You’ll just love its creamy sweetness, and trips to the supermarket for a quick sweet-tooth fix will be a thing of the past with this baby up your sleeve!

Here's a little video about how to make it and the recipe is below.

Recipe

Ingredients

• 1 TBS Love Your Gut Powder (optional)
• 155 g (51/2 oz/1 cup) frozen blueberries

• 60 ml (2 fl oz/ 1/4 cup) coconut milk
• 1/2 teaspoon alcohol-free vanilla extract

• juice of 1/2 lemon
• 
1/2 medium avocado, pitted and peeled

Method

Purée all the ingredients in a blender until smooth and creamy. Serve immediately. 

Enjoy! 

Hello pancake fans.

Need some motivation to get out of bed in the morning?  Today I'm sharing my favourite pancake recipe with a gut healthy twist.  It's my favourite weekend go-to breakfast.

Sometimes the flipside of pancakes is their unhealthy reputation, think refined white flour, white sugar, additives and homogenised milk.  I'm hoping you'll prefer my delicious fluffy, gut healing pancakes that use a secret weapon; my Love Your Gut dinosaur powder or diatomaceous earth, a raw whole-food which helps to cleanse the gut, allowing you to absorb your nutrients more effectively.  

Diatomaceous earth is also know as fossil shell flour, a stone-age natural food that has many healing qualities and is rich in silica so great for hair, skin and nails. You can watch a video about it here.

The pancake batter is very adaptable and stays fresh in the fridge for up to four days, you can freeze it too if needed for later usage.

When it comes to additions, the rice malt syrup can be replaced with stevia if you prefer and fruit can be swapped out with whatever you have in your nut stash.  Sprinkled on coconut flakes also add a nice crunch! 

I often serve mine with a dollop of chai spiced coconut whipped cream (recipe below).  Now here's a new reason to smile and jump out of bed in the morning.  Why not whip up a batch and let me know what you think in the comments section below? 

Gut Healing Pancakes

Serves 3

• 100g almond meal
• 1 tbs Love Your Gut Powder
• 2 tablespoons rice malt syrup, plus extra to serve
• ½ teaspoon Celtic or Himalayan sea salt
• 4 eggs, lightly beaten
• grated zest of 1 lemon
• 1 teaspoon alcohol-free vanilla extract
• 125 ml (4 fl oz/½ cup) coconut, almond or rice milk
• 1 tablespoon coconut oil or butter
• 125 g (4½ oz/1 cup) mixed berries to serve (optional)


Place the almond meal, LYG powder, rice malt syrup, salt, eggs, lemon zest and vanilla in a medium bowl and whisk to combine. Gradually pour in the milk, whisking until smooth. Heat oil or butter in a frying pan until melted or brush the pan evenly to coat the surface.
Scoop or pour the batter into the pan to form pancakes to your liking. 
Cook the pancakes for about 1-2 mins until small bubbles appear on the surface and the undersides are nicely browned.
Flip the pancakes over and cook until the second sides are nicely browned, another minute or so. 
Transfer to warmed plates until all batter is used and then tumble on your favourite toppings.

Chai spiced coconut cream

• 1 can of coconut milk
• ½ tsp ground cardamom
• ½ tsp vanilla extract
• ½ tsp cinnamon
• ½ tsp nutmeg
• stevia to taste

Place the can of coconut milk in the fridge overnight (or even up to 24 hours).  When you open the can, scoop out the thick layer of cream on top. Take only the cream and leave the coconut water (use in your next smoothie!)  Place the coconut cream in your blender or hand mixer and whip on high for 1 minute.  Add in cardamom, cinnamon, nutmeg, vanilla extract and stevia and whip for another couple of minutes or until you get a whipped cream consistency.

Want to improve your mood?  Did you know that food may be a significant piece of the puzzle?  

The science behind food's effect on mood comes down to chemical and physiological changes in our brain structure which can lead to altered behaviour. Today I'm sharing my favourite mood foods that have been proven to alter your metabolism and brain chemistry, ultimately affecting your energy level and mood.

There is so much hope for your mood in food! The science is showing that you can literally eat your way to happiness, so here are some of my top picks for foods that can boost your emotional health...

Fish oils

A 2012 study reveals that fish oil increases transmission of serotonin in the brain which controls emotion. Because of their ability to increase serotonin levels, fish oils are a lovely mood food to include in your diet. Sardines are my all time favourite source of omega-3 fatty acids and are an affordable and potent source of mood boosting fish oils. Try them in my smashed sardines with avocado on quinoa and flaxseed loaf for your next breakky option.

Brazil nuts

Did you know that brazil nuts are the richest source of the mineral selenium, which helps combat depression? Studies have shown that a small handful of brazil nuts everyday can help improve your emotional health. I like to enjoy them as an on-the-go snack, or chopped and sprinkled over yogurt with grated dark chocolate. Enjoy a hit of happiness by throwing some extra brazil nuts in these delightful Coconut and almond bliss balls.

Broccoli

Broccoli is a staple veg in my diet. It’s rich in B vitamin folate, which is essential for a healthy mood. Low intakes of the B vitamin folate has been linked to depression, and the great news is that Vitamin B also promotes healthy hair and skin, which boosts your self confidence as your complexion glows. I like to steam broccoli and enjoy with white fish, or in a risotto. I also adore cramming in this mood boosting green in my earthy Broccoli soup.

Ginger

Ginger is a gorgeous warming root that has been shown to increase neurotransmitters in the brain. Neurotransmitters are chemicals used by brain cells to communicate with each other. They control your ability to focus, concentrate, remember, and regulate mood, cravings, addictions and sleep.

Ginger increases levels of these important brain chemicals, including dopamine, which is considered the “motivation molecule” that helps you get focused and be productive. It’s also in charge of your pleasure-reward system. Fresh ginger root (especially when sliced into a mug with hot water) also assists in stabilising anxiety and panic. One of my favourite ways to enjoy ginger is in my Stir fried ginger beef; a super speedy and delicious dinner mid week.

Blueberries

Blueberries can help prevent the release of cortisol, a hormone produced by the adrenal gland during stressful situations, that travels to the hippocampus (a major portion of your brain) and provides emotional responses. Berries can help control and counter the effects of this hormone’s impact on your mood.

Berries are loaded with anthocyanidins, known to boost brain function and antioxidants, which promote brain and nervous system health. Berries are also low in sugar and calories, so pile them on! Enjoy a boost of blueberries in this super antioxidant filled Blueberry and Kakadu plum ice cream which will impress your guests with its unique blend of superfood flavours.

Here's to eating your way to a happy mood!

Whoever said that veggies are boring and time consuming deserves a rap across the pork knuckles!

I’m in total awe of the power of veg and constantly surprised by the depths to which I can go in exploring different ways to express the beauty of these gorgeous ground dwellers.

In India, and particularly the Ayurvedic realm; veggies are prized and highly emphasised, not to mention a handy frugal option with high levels of nourishment.

Today I'm sharing a special dish I discovered when I was studying in Kerala. You can read more about my Indian cooking adventures here or in my recipe book Eat Right for Your Shape.

I’m especially proud of Ayurvedic cuisine for its wholesome and innovative approach to preparing quite elaborate meals out of simplistic veg. This glorious green bean subji is a prime example.

Subji is an Indian term that literally means ‘vegetable dish’- and can be in connection with any vegetable in a variety of different cooking methods. Subji’s can be dry, wet, or in curry form.

This spectacular subji is based on the humble green bean, but is impressively dressed up with a list of medicinal and flavourful Ayurvedic ingredients like cumin, ginger, mustard seeds, shredded coconut for texture and the freshness of coriander leaves. In minutes your regular bean is transformed into an exotic, aromatic vegetarian dish that’ll really blow your hair back and widen your eyes. (more…)

Today’s recipe on the blog is absolutely delicious and good for the waistline too!

I was so excited to receive a WW freshbox from Aussie Farmers Direct this week. It was conveniently delivered to our home with enough fresh food and veggies to feed a family of five.

An abundance of colour was revealed when we opened our box that was filled with fresh vegetables from zucchinis and cabbages to tomatoes and sweet potatoes.

It also included Australian farmed meats as well as garden-fresh herbs, citruses and spices.

My daughter and I were home when the box arrived so we planned a mother daughter cook up! We both loved how all of the ingredients were 100% Australian made and grown.

Tamsin who is studying philosophy commented, “So mum, this means we’re supporting Australian farmers and manufacturers, and promoting a sustainable life that isn’t detrimental to the environment”. I was really happy that she had thought about that and that it was something she was interested in knowing more about.

All of the fresh food is delivered in recyclable cardboard boxes and because all of the ingredients are locally sourced product, the carbon footprint of boxes is much less than imported goods that may have travelled from the other side of the world. On top of that with such fresh and healthy ingredients, it really encourages families to eat well and live more sustainable and healthier lives.

Another great thing about the WW freshbox is that you’re not only provided with an abundance of ingredients but also given easy to make recipes that are simple yet healthy, and can be greatly enjoyed by anyone.

My daughter and I decided to make the warm quinoa salad with roasted sweet potato and beetroot. The recipe was fairly straightforward with only a few simple steps, and took only 45 minutes until it was ready to eat!

I loved this recipe and especially enjoyed the warm quinoa; it is such a nutritious food that is gluten-free, high in protein and one of a small number of plant foods that incorporates all nine essential amino acids.

Tamsin loved the dish because of the crispy roasted sweet potato and beetroot, which she dutifully sliced and popped into the oven to roast and when they appeared 30 minutes later, claimed they were absolutely mouth-watering. Not only that, sweet potatoes are also a great source of vitamin A…healthy and delicious!

It was super fun spending time with my daughter and sharing time cooking together.

WW freshbox makes eating healthy super easy and convenient with farm fresh produce and recipes delivered directly to your door.

To get $25 off your first order use promo code WWSUPERCHARGED on checkout www.getwwfreshbox.com.au (conditions apply).

Terms & Conditions: For new customers on first order only. Minimum spend $65. Not to be used in conjunction with any other offer. See AussieFarmers.com.au for full Terms & Conditions. Valid until 31.10.16

And now for the scrumptious family friendly recipe….

Warm quinoa salad with roasted sweet potato and beetroot:

• Serves: 4
• Prep: 15 mins
• Cook: 30 mins

Ingredients

• 500g sweet potato unpeeled, cut into thin wedges
• 500g beetroot, trimmed, peeled, cut into wedges
• 1 cup (200g) quinoa, rinsed, drained*
• ½ small red onion, thinly sliced
• ⅓ cup coarsely chopped fresh flat-leaf parsley
• 2 tbs finely chopped fresh mint leaves
• 1 tbs extra-virgin olive oil*
• 1 tbs red wine vinegar* (we used Apple Cider Vinegar)
• 3½ cups (875ml) chicken stock*
• 50g marinated feta, drained

*From your pantry

Method

1. Preheat oven to 200°C. Place the sweet potato and beetroot in a large roasting dish in a single layer. Season with salt and pepper and lightly spray with oil. Roast for 30 minutes or until golden and tender.
2. Meanwhile, rinse the quinoa under cold water and drain. Place in a medium saucepan with 2 and 1/4 cups stock. Use remainder to serve 2. Bring to the boil. Reduce heat and simmer, covered, for 15 minutes or until the water is absorbed and the quinoa is tender.
3. Add the warm roasted vegetables, onion, parsley, mint, oil and vinegar to the quinoa. Season with salt and pepper and gently toss to combine. Serve topped with marinated feta.

Full disclosure: Please note this is a sponsored post.  Sponsored posts go towards the running of Supercharged Food.

Imagine a location that feels like another world away, but is in reality just a hop, skip and a jump from anywhere in Australia. A place where you can fly and flop all within the space of a few hours and feel like you’ve been transported to a parallel universe.

Located in Bali, nestled alongside the sacred Ayung River near Ubud, and beyond the hustle and bustle of Kuta and Seminyak lies Fivelements, an award winning eco-conscious wellness destination which is inspired by the natural and holistic Balinese way of life.

Fivelements encourages guests to nurture harmony of their spirit, the environment and with one another and tune-in to their physical, emotional and spiritual needs, allowing an organic healing process to naturally unfold.

Medicine cabinet love. My all time favourite ingredients ginger and turmeric.

Upon arrival I was greeted by warm Balinese smiles and given a refreshing coconut welcome drink before being led through pretty gardens and stone pathways to my private modern thatched hut. It literally felt like I had stepped into the colour and magic of a traditional Balinese painting.

My gorgeous hut away from home

Flinging open the wooden doors will reveal a surprising level of plushness and comfort. The beautiful rooms are peaceful and serene with jaw-dropping natural décor and attention to detail. With an emphasis on nature, the elements of timber, bamboo, stone, water and natural tones all meld comfortably within the space and open balmy air.

Sleeping tight under the net

Walking through into the bathroom my heart skipped a beat when I saw the liberal use of stone and wood, housed with bamboo to bring as much of the outside in, and create an ambience of being totally at one with nature.

Stone and Wood

And then there was THAT shower.

Forecast: Sunday morning showers

One of the other water highlights of Fivelements is the open-air bathtub which sits inside a private bamboo enclosure, enabling you to enjoy your surroundings during a relaxing salt water soak. It was perfect for soothing my weary yoga muscles after a big day of yoga the day before.

In the early evening, the girls from the spa popped around to offer me a revitalizing bath ritual composed of five powerful healing ingredients: lemongrass to activate blood circulation, aromatic Balinese orange and lime, and pandan leaves and ginger to awaken your senses and clear my mind.

Bath ingredients!  Orange, pandan, sea salt, ginger and lime.

Move over Vivid Sydney! The supernatural volcanic stone bath featured customised therapy lighting which showcased the seven colours of the chakras, and as you lay there it encouraged the unison of the mind, body and spirit and the connection with nature.

Each of the five residences at Fivelements features a private, hewn-boulder bath overlooking the Ayung River.

Post bath time bliss, I sat on the private deck, a wonderful place to unwind from any stresses in laid back style, and perused the menu which was prefaced as offering raw vegan living foods cuisine in celebration of our “aliveness.”


Long lunch with mountains of greens

When it comes to food at Fivelements their goal is simple; to allow mother-nature’s cuisine to shine with all her exciting tastes, textures, vibrant colors and pure flavours. It was evident to me that the food they serves was prepared with love, passion and attention to detail and each dish just oozed the feeling of being so healthy and full of energy-giving nutrients.

Living Foods

The menu is based around the concept of a fine-dining healing cuisine of ‘Living Foods' comprising of raw vegan fare, and other lightly-prepared plant-based dishes. As I like to have a mixture of cooked and raw foods this suited me perfectly.

You can choose to enjoy the refueling food either in your room or at Sakti dining room, which is a bamboo architectural masterpiece, topped off with a sweeping thatched roof in the shape of a banana leaf, a Balinese symbol of food. The restaurant overlooks a pretty lotus pond on one side and the mesmerizing Ayung River on the other.

Virtuous breakfast offerings

During my three day stay, I happily ate my way through their fantastic menu, at breakfast I enjoyed Coconut Chia Porridge with local Tulsi Seeds, Oats, Activated Seeds, Goji Berries and served with Coconut Milk, on day two I had a Superfood Dragon Bowl with Purple Dragonfruit, Banana, Coconut, Chia Seeds, Strawberries, Sprouted Nut Granola, Lime Yoghurt and Cinnamon and on my final day I enjoyed the Spiced Granola with Activated Nuts, Oats, Coconut Milk and Banana, which was my favourite!

Main meals always begun with a serve of Curried Kale Chips with Balinese Spices, and Coconut and one of the highlight meals was the South Indian Dahl with Coconut Yoghurt, Coriander and Chili, served with crunchy flaxseed crackers.

I made this raw zucchini pasta with marinara sauce during the cooking class

On the menu, there were mountains of zesty green salads to choose from featuring edible flowers, leaves and raw dressings, Balinese Green Urab-Urab with Organic Greens, Vegetables, Herbs, Coconut Bacon and Aromatic Balinese Dressing and one of the popular meals is a Shitake Mushroom Burger with Rice Bun, Caramelized Onions, Kimchi Mayonaise, Umami Ketchup, Pickles, Jicama Slaw, and yummy Sweet Potato Chips which I polished off for dinner.

Dessert was also a feast for the eyes not to mention the tummy, there’s nothing quite like experiencing the Milk Chocolate Mousse Cake with White Chocolate Ice Cream, Raw Cacao Syrup and Chocolate Tuile with a side of Homemade Cashew coconut Ice Cream.

This really is clean eating at it’s finest.

Once you’ve had your fill of fruits and organic vegetables it’s time to relax by the pool on the comfy terry toweling lined day beds and indulge in an afternoon drink.

Lazy days by the pool

There are plenty of beverages to choose from; smoothies, juices and healing and comforting hot elixirs and tonics were all offered. I enjoyed the Bali Spiced raw hot Chocolate and Chai Latte made with locally sourced Tea and Spices, Coconut Milk, Coconut Sugar.

One of the major attractions of Fivelements is the spa which is central to the area and a place where you can not only be slathered in locally made ingredients and transported to a world of bliss but also experience energy healing, rejuvenating massages, deep bodywork, ultra-nourishing body care, local super food facials and unique water healing experiences.

Room with a view

Featuring nine private healing rooms for Balinese therapies, each has their own ensuite bathroom and bathhouse with a river stone healing bathtub.

All of the treatments at Fivelements embrace holistic Balinese-inspired therapies and are administered by traditional Balinese healers using ancient wisdoms passed down from direct lineage.

Following the Balinese principle of Sekala-Niskala, which holds that we all live equally in two worlds; the seen or conscious world Sekala, and the unseen or psychic world Niska- la, the Balinese healers engage the help of the higher divine source during each healing session.

Gorgeous foot soak bath with Balinese sea salt, petals and lime.

Whilst I was at Fivelements, I joined Chef Made Tantra for culinary training which was a fantastic experience, he certainly took me on an inspiring gastronomical journey! We created some absolutely delicious basics and dishes such as coconut milk, green juice, cashew dressing, and granola.

A man on a mission

Chef Tantra is a man on a mission with a passionate interest in local and native ingredients having worked in hotels across Bali and overseas.   During the class he showcased exciting and absolutely delicious vegan and vegetarian fare made with flare using aromatic herbs, vegetables, spices and a healthy dose of flavours.

Cooking class ingredients

During the class I had an introduction to living foods and the importance of using local and in season food sources and also picked up some great tips about quick and easy meal preparation, I shared with him some of my own cooking tips too as we had a mutual interest in simple and healthy recipes. He was most interested in nutritional yeast flakes and wheat free tamari!

I learnt how to make a delicious garden blend soup with fields of greens, crushed garlic and orange, and also a marinara sauce that we had with the zucchini pasta that day for lunch.

Garden green soup with swirls

The soup was delicious and so energy boosting and I felt like a million dollars afterwards 🙂

I really enjoyed my time at Fivelements and came home refreshed and revitalized with a sense of peace and harmony.

To find out more about what they offer you can visit their website: http://www.fivelements.org