This weekend was one of new food adventures
Yesterday I slept in till 7, ate 2 servings of porridge then spent the next 4 hours in the driving rain wheeling and dealing for bulk vegetable bargains. I was lucky that my 3rd weekend in Sydney was also the first time in years that my flat has done the shopping for their local co-op food boxes. The fun I found in spending my Saturday morning in a wholesale food warehouse followed by dividing the spoils for others to collect from our house was unexpectedly immense. See below for photos of the food boxes we put together – $12 each!
Today I stayed in, listened to the rain outside (rather than running around in it again) and spent 4 hours cooking. Dinner was broccoli soup (thanks for the inspiration Savannah), dessert will be brown sugar raspberry meringues, and below is my recipe for what I’m sure will last me for all of next week’s breakfast.
Toasted muesli (inspired by http://www.aswoonfulofsugar.com/2012/10/the-best-homemade-toasted-tropical.html)
2 and a 1/2 cups rolled oats
1/4 cup sunflower seeds, chopped
1/4 cup pumpkin seeds, chopped
1/4 cup hazlenuts, chopped
1/2 cup shredded coconut
1/4 cup brown sugar
Pinch of salt
1 banana, mashed
Pulp of 1 passionfruit
1 Tbsp vegetable oil
1 Tbsp honey
1 Tbsp vegetable oil
1 Tbsp honey
1 Tbsp chia seeds
1 Tbsp flaxseeds
1/2 cup dried fruit, chopped (I used raisins)
Mix together everything from the oats to the salt
Heat the fruit, oil and honey on the stove or in the microwave (about 20 seconds) till warm
Mix together the fruit pulp and oat mixture in a bowl
Spread in a thin layer on an oven tray and bake at 150 degrees celcius for half an hour or until toasted and brown, stir often to stop the outsides burning
Allow to cool completely before mixing in the remaining fruit and seeds
Store in an airtight container
As always, be inventive! You can use anything muesli-like at all for this. Also the mashed banana and passionfruit was great but any pureed fruit would work just as well.
Also as always sorry for the terrible photos but as you know I make food to eat, not photograph.
A Day In The Food 