Bumpin'... Week 26 in Tasmania

Speeding through second trimester. How did we reach 26 weeks so quickly? I've noticed that people often stare at my belly before making eye contact and smiling. It fills my heart with joy the fact that I can connect with strangers in a glance and feel the warmth and kindness of others through this round little being growing inside of me.

This week we've been in Hobart, a beautiful city, glowing with the glorious warm hues of my favourite season. Deciduous trees burst with vibrant orange, crimson and sunny yellow leaves. The green city parks are speckled with the rustling, golden carpet of a million fallen leaves.

The sea breeze makes music in the trees as more leaves flutter gently to the soft earth. We explore the city on foot in the early hours of the morning. Pecan is snug in my belly, covered with numerous layers to protect us from the chilly pre-winter air. I wear a soft poncho, handmade in Bolivia from alpaca wool and Byron wears a dark knitted woollen jumper and scarf.

Our boots make sloshy noises in the softer grassy areas after the recent rain. Everything is different here.

Tiny pine cones sit proudly beneath giant trees, sunlight dances through the foliage of gorgeous pines and the air- Oh the air! It's a mixture of the sea and mountains. It's crisp and refreshing. It's clean and rejuvenating.

This week we dined on freshly caught grilled blue trevalla, locally grown vegetables, both steamed and roasted, mussels in brown butter sauce and roasted duck on sweet red cabbage. Our stay in Hobart wouldn't be complete without a visit to Jackman and McRoss gourmet bakery cafe where we dined on freshly squeezed orange juice, almond croissants and a gluten free clay pot filled with sizzling spicy chorizo, buttery wilted spinach, softly poached organic eggs, tomato and blackbean ragout and warm polenta cakes stuffed with plump green olives.

The Tasmanian Leatherwood honey is fragrant, liquid gold on my tongue. The apples are crunchy and sweeter than I've ever tasted before. We are spoiled for choice for every meal and find ourselves devouring fruit and tasting plates between long, hilly walks around this fair part of our beautiful country.

We could live here we say to ourselves. And we mean it.

Bella xx

Tweet

Gluten Free Strawberry Pancakes... LOVERS

We're not much into the whole lovey-dovey Valentine's Day celebration, but if we were… These pancakes would hiss, spit and sizzle their way from a hot pan to our plates in no time.

Pancakes are fast becoming a favourite breakfast around our house. Byron can whip them up in a heart beat and I have been playing around with gluten free recipe variations for years. This recipe will produce lovely light, fluffy pancakes with soft, sweet red strawberries gently cooked into the top of each one.

When we cook breakfast, we love to listen to Play that Funky Music by Wild Cherry for some serious groovin' whilst we sift, whisk, pour and sizzle.

If you're familiar with the beat, you might be able to imagine two cheerful people in their pyjamas swinging their hips around the kitchen whilst a tiny chocolate coloured dog bounces between them, yapping happily.

Just remember to put the whisk down between dance solos… Otherwise things can get preeeeetttty messy, much to Coco's delight...

Gluten Free Strawberry Pancakes

Serves 4

1 1/4 cup gluten-free self raising flour
2 tsp gluten-free baking powder
1 tsp ground cinnamon
1/4 tsp (pinch) salt
250ml (1 cup) organic milk
2 free range eggs
2 tsp pure maple syrup
1 tsp vanilla extract
Melted butter, to grease
250g punnet of organic fresh strawberries

Sift together flour, baking powder, cinnamon and salt into a mixing bowl. Stir to mix thoroughly and form a well in the centre.

In a separate bowl, add milk, eggs, maple syrup and vanilla extract. Whisk gently to combine, then slowly pour into the well of the dry ingredients, whisking to create a smooth batter. Add an extra splash of milk if too thick.

Rinse and slice (5mm thick) strawberries, lengthways.

Heat a griddle or large pan over medium heat, melt a dollop of butter in the pan. Pour batter into pan in small batches, approximately 1/4 cup of batter for each pancake. Press several slices of fresh strawberries into each pancake. When bubbles begin to form and burst, flip pancakes and cook until slightly golden on both sides.

Serve immediately with your choice of topping: Maple syrup, strawberry yoghurt with fresh mint, cinnamon apples, fresh fruit and honey are some seriously funky sweet options.

These pancakes can be frozen or refrigerated for later if there is a surplus.

Lazy morning pancakes are the best so play that funky music and get your groove on!

Bella xx

Tweet

Strawberry Chia Seed Fruit Popsicles

Spring is here but it feels like summer. The days are getting longer and our flannelette sheets, comfy jeans and ugh boots have been replaced by crisp, clean cotton sheets, denim shorts and flip flops. What better way to enjoy the change in seasons than with healthy fruit and chia seed popsicles in the warm sunshine by the beach.

Organic Fruit Popsicles

Strawberry Chia Seed Fruit Pops
Makes 6-8 popsicles

3 Tbs chia seeds
1 cup organic unsweetened almond milk
1/4 tsp nutmeg
1/4 tsp cinnamon
* 1 Tbs honey (optional)
6 organic strawberries
1 ripe banana
1 Red Delicious apple, skin-on
* Blueberries (optional)

Add chia seeds to a bowl, pour in almond milk and stir with a fork. Grate in fresh nutmeg, cinnamon, and drizzle honey to sweeten (honey is optional), stir again and stand for 15 to 20 minutes to allow the chia seeds to swell.
Add strawberries, banana, and apple to a blender and blend until thick. Stir chia seed pudding, add to the blender and pulse to combine. Pour into popsicle moulds, add your popsicle sticks (my popsicle moulds came with these funky ends that catch the liquid and allow you to sip it through the built-in straw) and freeze, preferably overnight. What to do if you excess fruit mixture? Eat it will a spoon, it's like a thick fruit smoothie!

* I pushed a few blueberries into the top of the moulds prior to freezing for a sweet burst of flavour to savour at the end of of the popsicle. These are optional but can be used to replace the honey.

To serve, loosen the popsicles from their mould by running warm water over the mould, the popsicle will come away from the edge of the mould easily.

Enjoy your sweet, natural, organic fruit, nut and chia seed popsicles on a hot day as a perfect afternoon snack. We enjoyed ours on our front veranda in the warm sunshine. Delicious and healthy.

What a guilt-free, kid-friendly way to enjoy an 'ice-cream'.

I'll be back with more healthy fruit popsicle recipes soon and would love to hear your favourite frozen ice-block/ popsicle/ creamsicle ideas!

Bella xx

Tweet

To Market, To Market

Bangalow Markets// Gluten Free Thai Rice Cake// A Furry Local

Fresh Sushi Food Truck// An Unusual Meeting// Local Limoncello// Handcrafted Wooden Furniture

I love community markets and I love being able to explore them during the cool winter months. Reminiscing over the recent markets we have visited I recall vibrant coloured craft stalls, exotic aromas from the food trucks, locally crafted musical instruments and somewhere in the centre of it all, a band played beautiful folk tunes.

These are regular scenes at the Channon Craft Market and Bellingen Community Markets. We're pretty lucky to live on the east coast, a short drive from these wonderful community events and I love getting out there to support and meet the friendly faces of the people behind the local produce. We met Imogen from Imogen's Farm, a local vineyard deep in the heart of the Byron Bay hinterland. Imogen names each of her special bottled wines after her grandchildren and we were fortunate to bring a bottle of her fortified limoncello home, which was made from bush lemons growing on Imogen's Farm. I will have to wait to try it for a few months but it will be well worth it!

My Bellingen Markets hoard included my first ukulele, a chance meeting with an enchanting camel (my first time, up close and personal. Ok, not too close as I was frightened it might spit on my huge grin), freshly squeezed fruit juice, an aloe vera plant and some spring onion shoots.

My Channon Market treasures included a box of organic veges, Lady Finger bananas, locally made soy tempeh, kombucha tea, sushi made-to-order, freshly squeezed juice, Imogen's prize winning 'Tilly' limoncello, and gluten free Thai rice cake, cut into bite sized pieces and served in a banana leaf.

Byron and I have been seriously considering opening a trialling a little food stall of our own. Once I finish uni this semester, I'd love to plan it carefully. I think it could be fun, with plenty of hidden surprises and fresh challenges.

Do you visit any local markets? Have you ever had a market stall? I'd love to hear your market stories!

Bella xx

Tweet