Chocolate Chia Pudding

Another Chia Pudding? Funny that because about 5 years ago many of us would not have even heard of Chia. And yet, everywhere we look there it is. In breads, cereals even ready to buy as a pudding on the supermarket shelves.

There is a reason why Holistic Nutritionists recommend this super seed to be incorporated into our diet.

  • Chia is an excellent source of fibre, protein and anti-oxidants.
  • It is the Richest plant source of Omega-3 fatty acids
  • Low in kilojoules
  • Anti-inflammatory
  • help to increase serotonin levels in the brain (thats the feel good hormone!)
  • can assist in weightloss

My favourite way to use Chia is in a pudding. You can adjust the flavour combinations to suit your needs. So, if i’m making it for dessert it’s usually a little sweeter and topped with fruit. If im making it for dessert it may be a little sweeter. For afternoon tea? I might add nuts as a topping. See how versatile it is?

This is the simplest recipe using 5 versatile ingredients…. Anyone could make it!

And, it’s naturally sweetened, vegan and gluten free.

It is so healthy that it’s a perfectly acceptable breakfast.

Make this the night before for a decadent breakfast or mid-day snack. Or prep it a couple of hours before the kids get home for a super healthy afternoon tea!

It lasts a couple of days in the fridge.


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Cauliflower Mash

I had the most delicious crispy roast potatoes with dinner last night (maybe a few too many) and a gorgeous open sourdough cafe lunch today (you know those mammoth slices of sourdough) so was feeling like a lighter option as a side dish this evening.

Enter my super easy and delicious Cauliflower Mash. And, Cauliflowers are in season at the moment so there is an abundance which means they are cheap!

Trust me, once you have tried this cauliflower mash you will NEVER go back to a regular potato mash.

 It’s much lower in carbohydrate than potato mash and a great anti-inflammatory that will support your digestion and your immune system.

Serve as a side dish to any of your favourite stews, roast chicken or legumes.  

The following recipe will yield enough for 4 people as a side dish  

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Family Mealtime Beef Ragu

In an age when schedules are at their busiest, family mealtimes seem to have taken backstage.

Here are a few reasons why family mealtimes should make a comeback.

  1. Family mealtimes mean better family relationships
  2. Family meals lead to healthier food choices
  3. Eating as a family leads to better grades
  4. Family dinners are a chance to explore new foods
  5. Family dinners lead to greater happiness
  6. Homemade meals promote portion control
  7. Family dinners equal healthy kids
  8. Family dinners relieve stress
  9. Eating at home saves money

Here are a few suggestions on what you can do:

• If you’re not already eating together regularly, aim to do so one night a week.

• If dinnertime is too hard to get everyone together, try to have a special family breakfast on the weekends or a family lunch.

• During the week, don’t worry if everyone can make it. Sit with whoever is at home, TV off and enjoy a meal.

• Ignore all phones, turn off the TV and ban texting at the table.

• At a loss for conversation? Ask each family member to share one good thing and one bad thing that happened during their day.

• Take turns talking so no one is left out. Use an egg timer for little kids if they tend to ramble!

• Get your children involved in the meal preparation. Older kids can take charge of the whole meal, while younger ones can help set the table.

Here is a recipe of one of our family favourites. It yields enough for more than two dinners for a family of six, is budget friendly and the perfect winter comfort food.

I use a French crock pot for this dish. You could use a slow cooker but the flavour from the oven baked dish isn’t the same.

We serve this Ragu with pasta and parmesan, or crusty bread, or on a bed of polenta. Steamed veggies on the side is always a must!

Family Beef Ragu


2kg Beef Chuck Steak

2 large onions roughly chopped

4 stalks celery (2 with leaves on) cleaned and chopped in large pieces

4 large carrots peeled and chopped into large pieces

1 cup red wine

2 cups beef stock (or whatever you have)

700g bottle of tomato passata

3tbs tomato paste

salt and pepper

Fresh garden herbs of your choice.

I’ve used oregano, sage and thyme as that is what was available in the garden.

If you don’t have fresh herbs, you can use a couple of tablespoons of dry herbs.


  1. Preheat the oven to 160degrees celsius
  2. Brown the meat in a little light olive oil and season
  3. Add the vegetables, wine, stock, passata and tomato paste. Bring to the boil. Cover and place in oven
  4. Cook in oven two hours before adding the herbs
  5. Turn heat down to about 140degrees Celsius and let sit in the oven for another 1 – 1.5hrs.