I’ve just been chatting to my gorgeous friend Zara and we made a very important discovery – Boring is the new black.  Getting to bed by 10pm, not drinking, spending all your money at the health food store, getting up early for yoga, eating organic.  And I just need to point out that this isn’t because I’m getting old – Zara is in her 20’s and she’s absolutely on my side!

It’s been a beautiful long weekend here in Albany.  I’ve had lots of family time and even an exciting trip on a boat on the stunning (and unpredictable) harbour.  And what I’ve realised is that “boring” IS the new black, because “boring” is no longer boring!  Simple pleasures are actually the best.  Good food, daily movement, fantastic company, the odd outing to a play or concert accompanied by early nights are perhaps the answer to the meaning of life.  Well that’s the case for me anyway…

I know that perhaps I’m a bit “boring” with my food choices these days too.  Sugar AND alcohol free.  BOOORING!  But there is evidence to the contrary.  This weekend I delighted my brother with stuffed jalapenos, although they did make him cry, and I managed to have a complete stranger tell me that my gluten free, sugar free chocolate cake was a “taste sensation”!  A far cry from monotony if I say so myself…

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“Bring you to tears” Stuffed Jalapenos

4 large fresh jalapenos (they are in season!)

1 cup raw cashews

1/2 cup water

1 tablespoon of mustard (I used wholegrain)

pinch salt

pinch turmeric

shredded cheese

3/4 teaspoon of cumin

1 tablespoon fresh chopped coriander

paprika to garnish

Heat the oven to 210 degrees.  Halve the jalapenos and remove all the seeds. Meanwhile, pulse cashews and water in a blender or food processor until its a creamy paste.  Add a few more cashews if it isn’t thick enough.  Add the mustard, salt, turmeric, cumin & coriander and mix well.  Spoon the cashew mixture into the chillies, top with a smidge of shredded cheese and a sprinkle of paprika.  Bake in the oven for 30 minutes.  Eat while hot, and have tissues handy!

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Cabin Cake

Dry Ingredients: 1/2 cup coconut flour

8 tablespoons of cocoa powder

3/4 teaspoon of bicarb of soda

1/4 teaspoon of sea salt

Wet ingredients: 6 large free range eggs

1/2 cup rice syrup

1/2 cup of melted coconut oil

2 teaspoons of vanilla essence

Sift together the dry ingredients and make sure they are well combined.  In a separate bowl blend together the wet ingredients.  Pour the wet ingredients into the dry and mix together.  Either spoon into cupcake tins or into a greased cake pan.  Cook for 25 to 30 minutes.  Serve with raspberry coulis and Greek yogurt.

Easy Raspberry Coulis

2 cups of raspberries (if frozen let them thaw first)

2 tablespoons of rice syrup

1 teaspoon of cinnamon

Mix together in a small saucepan.  Bring to a simmer for 3 to 5 minutes, stirring occasionally.  Once the raspberries are mostly broken down then remove from heat and cover to keep warm or refrigerate for future use.