Mindful Monday – 3rd December

Our new 4 week series:

mindful christmas

 

Week 2

A Gorgeous Holiday Make

DIY HOLIDAY SMUDGE STICKS

From the lovely Natalie Bowen Designs, for Sacramento Street

Smudge Sticks

 

 

This is a beautiful, calming activity to keep the chaos at bay. With lovely photographs and a step-by-step guide, enjoy and take a breather.

Find it HERE

 


 

Honestly Healthy Christmas Pudding

From Honestly Healthy Food

Whilst Debbie can’t tailor the recipes on a blog to every individual’s conditions and body the way she does with her clients, she does hand-select the recipes based on healthy ingredients put together in the most inspiring ways. Inspiration is the best step towards embracing genuine nourishment!

You MUST make sure that all ingredients you use are compatible with your own individual medical conditions, medications, allergies and goals.

VictorianPlumPudding-583dcd4b5f9b58d5b13490ae

Organic Ingredients

  • 350g ground almonds
  • 2 free range organic eggs
  • 50g coconut oil or vegan butter
  • 100ml date syrup
  • 200g pears
  • 100g raisins
  • 50g currents
  • 150g apricots
  • 100g dates
  • 1 orange
  • 1 lemon
  • 250ml water
  • 2 chai tea bags
  • 1 star anise
  • ¼ tsp cinnamon
  • ¼ tsp ginger

Tea Syrup:

  • 1 cup of brewed chai tea
  • ¼ cup of coconut palm sugar
  • ¼ cup of date syrup

 

Method

  • Preheat the oven to 180 deg C
  • Dice the apricots and dates and put into a bowl with the other dried fruits. Boil the kettle and pour 250ml of hot water over 2 chai tea-bags and leave to stew for 30 minutes.
  • Chop the pear into small 1 cm cubed chunks and add to the dried fruit. Pour the stewed tea over the dried fruit with the zest and juice of the orange and just the zest of the lemon. Also into the bowl add the star anise, cinnamon and ginger. Leave to one side until all the tea has been absorbed by the fruit.
  • In a separate bowl, mix together the oil (or vegan butter) with the ground almonds. Add the beaten eggs and the date syrup to the mixture and mix until combined.
  • Remove the star anise from the fruit mixture and then place half of the fruit mix into a blender or food processor. Blend until a chunky consistency and add back into the rest. Mix this fruit into the almond mixture and combine.
  • In a pudding bowl, butter the inside then line with baking paper in the bottom and all around the sides. Pour the mixture in and then cover with a muslin cloth and secure with either an elastic band or string.
  • Fill a deep baking tray with boiling water and put the pudding bowl into it – make sure the water comes up to as high as possible on the bowl. Put into the oven and cook for 4.5-5 hours. Make sure you top up the water in the baking tray so it stays high up on the sides. If the top of the muslin starts to go brown just put some tin foil over the top to stop the top of the pudding burning.
  • To make the syrup put all ingredients into a pan and leave until the sugar has dissolved and the syrup is the desired consistency.
  • Serve with chai syrup, pomegranate coulis and cashew cream for the ultimate decadent Christmas pudding.

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