Healthy Apple and Strawberry Crumble

ImageHealthy Apple and Strawberry Crumble

Fruit base:

2 cups of cooked apples (not too soft)

1 cup of strawberries (or frozen raspberries)

1 cup of rhubarb (optional)

1/4 cup of brown sugar

Pre-heat the oven 170 C. Spread into baking dish (approx. 30 x 35 cm)

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Dry Topping:

1 cup almond meal

1 cup brown sugar

1 1/2 cup rolled oats (for healthy version:millet or cooked quinoa )

1 1/2 tsp. cardamom seeds, crushed

1 tsp five spice powder

1 tsp ground ginger

1 cup coarse coconut

1 cup cashew nuts (or slivered almonds…)

150 g melted butter

 

Mix all dry ingredients, pour melted butter over the mix and spread evenly over 

the fruit. Bake for 40 – 45 min

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for ‘normal’ crumble, use flour instead of almond meal and rolled oats instead of quinoa

 

 

Good questions vs bad questions

Ask good questions:

The universal is a life force, full of energy, light, potential.
It answers every question you ask, quite literally. It replies directly
to the energy of the question. Make sure that you ask
questions that you want answers for.
E.g. if we are in debt, don’t ask: Why am I broke? Why is this
happening to me? Why don’t they hire me?

You may not like the answers you are getting:
‘because you don’t deserve it, because you didn’t study as you were
told to, because you are just not smart enough etc….’
These answers are sabotaging you as much as your negative inner voice,
by coming up with all the reasons and pictures as to why it will never
work.
We always get the answers we are searching for. So it’s time to
search for the right answers, by asking really good questions.

Examples:
In what way can I step into more abundance?
How can I become even healthier than I am already?
In what way can I feel even more vitality than I already feel?
In what ways can I connect even more deeply with my children?
What would it feel like to be even more inspired and creative?
Why am I so abundant/happy/joyful?Image

 

Get inspired and write the questions in your own words. You will know
if they are coming from the right energy by the feeling they will
create in you, when you sit for 5 minutes with each of these positive
questions. Wait for your body to fill up with wonderful, great,
abundant, high vibrational energy.

Watch what comes up in your space and what answers life will keep
supplying. Whenever you feel resistance bubbling up, you have really hit an important issue for you. Questions that make you uncomfortable are the ones telling you where there might still be a blockage. EFT is a great way to release that blockage. (blog from 16/2 incl. youtube link)

 

Popart

ImagePop Art

Just a suggestion: if you want to remove lines and wrinkles from your face, don’t rush to the plastic surgeon or turn to botox: replace them with lines and have your face transformed by ‘pop art’.

The lines are only on my photo, of course, the original is plain white!

go to http://www.fiverr.com

that’s a site where you get EVERYTHING….(well, almost everything) for $ 5

Have fun with it!

I had a book cover done for $ 5 for my new Maths book (not crash hot, but what did I expect for $ 5) and now my first book is being translated into German ($ 5 for every 200 words). My new fiver buddy who is doing that dirty job is a teacher in Germany and I am happy to spend $ 1,500 and save myself 3 months of work at something I’d be struggling with.

 

Recipe of the Week: Beef with Caper Sauce

ImageBeef fillet 

Beef fillet with caper sauce on Quinoa bed

(serves 4)

500 g of beef fillet (whole)

salt, pepper, flour

butter/grapeseed oil

150 g butter

3 tbsp balsamic vinegar

 2 tbsp brown sugar

1 glass capers (150 – 200 g)

1 cup Quinoa

2 tbsp pine nuts

2 tbsp cranberries

basil or coriander to sprinkle on top

 

Cut beef in thin slices (approx. 1 cm) and then flatten gently (doesn’t need tenderising, it’s tender already)

Season lightly with salt and pepper and very little flour (can use gluten free flour), but shake excess flour (just dusted lightly)

Fry for 1 min each side in hot grapeseed oil (or combination half grapeseed, half butter)

Take meat out and put aside 

Add capers, balsamic vinegar, brown sugar and butter to create a nice sauce (taste to add flavour as you like it)

Last add the beef back into the sauce, not to cook, only to warm up again 

Cook the Quinoa (as per packet: one cup of Quinoa)

Season with good salt (e.g. Himalayan), add toasted pine nuts, cranberries and 

Spoon beef with caper sauce over the Quinoa bed

Sprinkle with basil, or coriander or parsley (whatever you like best) – photo shows basil

Bon Appetit!

EFT (Emotional Freedom Technique) Weekend!

Emotional Freedom Techniques, or Tapping as it’s often known as, taps on meridian points on the body (derived from acupuncture) to release energy blockages that cause negative emotions.

Would you like to learn to Tap? To free yourself from anxiety? Stress?

Nautilus is hosting an EFT Weekend from Friday 28th March – Sunday 30th March. Take control of the energy blockages in your body while relaxing in a luxurious penthouse apartment. Keep posted to this space for more details!

For more information on EFT watch this demonstration: http://www.youtube.com/watch?v=IWu3rSEddZI

Screen Shot 2014-02-16 at 6.31.07 PM

Summer Recipe of the Month: Roasted Fennel, Mint and Ruby Grapefruit Salad

This refreshing salad will take you no time whatsoever and
with such intense, zesty flavours it’s sure to become a favourite!
  • 1 Ruby Grapefruit, 1/2 juice, 1/2 slices Screen Shot 2014-02-16 at 1.40.43 PM
  • 2 tbsp olive oil
  • 3 bulbs fennel, sliced
  • 10mL extra virgin olive oil
  • 3 cloves of garlic, in small slivers
  • 30mL sherry vinegar
  • 1 cup torn mint leaves  

1. Preheat the oven to 180°C
2. Pan fry the fennel in the oven for 5 minutes
3. Stir together all the ingredients to create a salad 

Enjoy!

TOASTMASTER WEEKEND

ImageHAVE YOU EVER CONSIDERED

exercising your Mind and joining Toastmasters. If the thought of speaking in public makes you nervous or excited, this might be the weekend for you. It will give you an opportunity to dip your toes in, without any performance pressure – as the Toastmasters from Sydney are here at the Entrance to just have fun. Talking to them might inspire you, as they are a really fun bunch of people. 

For more information, email me: hoi.barbara1@gmail.com

When? Friday, February 21 – Sunday, February 23.

Where? 10 and 11/9-13 Hutton Road, The Entrance North

$ 200 pp (includes just about everything)

Recipe of the Week

ImageDukkah-crusted Lamb with radish tzatziki

1 tbsp pomegranate molasses (or similar)

1 tbsp honey

1 cup dukkah 

12 French-trimmed lamb cutlets

1 tbsp olive oil

6 radishes, trimmed

1 telegraph cucumber

250 g thick Greek style plain yoghurt

2 cloves of crushed garlic

2 tbsp mint

1 eggplant

1 cup of quinoa

250 g green beans

 

Preheat the oven to 180 degrees C.

Combine molasses and honey in one bowl.

Spread the dukkah into a separate shallow bowl.

Season lamb cutlets with salt and pepper and fry in medium-high oil, 1 min each side.

Brush with molasses mixture and then dip into dukkah to coat.

Place on lined baking tray and cook in oven for 5 min.

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Radish dip:

Grate radishes and cucumber and squeeze out excess moisture.

Combine with Greek yoghurt, garlic and mint, season with salt and pepper.

Decorate with mint leaves.

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Quinoa side dish:

Cook quinoa according to packet (1 cup of Quinoa to 1 3/4 cups of water)

Briefly steam the green beans.

Cut eggplant and BBQ or fry in olive oil (season with salt, pepper)

toast 2 tbsp of pine nuts.

Combine everything and add chilli or cayenne pepper if you like it spicy.

Enjoy!