A tree says: A kernel is hidden in me, a spark, a thought, I am life from eternal life. The attempt and the risk that the eternal mother took with me is unique, unique the form and veins of my skin, unique the smallest play of leaves in my branches and the smallest scar on my bark. I was made to form and reveal the eternal in my smallest special detail.
This is a quick, easy and delicious recipe which has the benefit of being low GI. It serves 4 and takes just over half an hour to prepare. I sometimes substitute snake beans or snow peas for the squash or some pumpkin which has been lightly steamed and some garlic and fresh rosemary. Recipe from http://www.taste.com.au
Super Food Ideas – July 2004 , Page 26
Recipe by Alison Roberts
Photography by Ben Dearnley
750g kumara (orange sweet potato), peeled, cut into 2cm pieces
This is a tribute to the great Chrissie Amphlett of the band The Divinyls who died today after a long and courageous battle with breast cancer and multiple sclerosis. She was a bright and shining star and her music will live on forever.
Winston the Wonder Dog was adopted from the RSPCA over two years ago. From the moment we spotted him, Winston charmed his way into our lives and we were putty in his paws! However, it didn’t take long to discover that Winston wasn’t the sharpest dog in the kennel; he’s more cute than smart, and we say that with love!
Winston wasn’t toilet trained when we brought him into our humble abode, much to my chagrin! Let’s just say there were puddles left behind and ‘bombing raids’ dumped throughout the house during the day and night, which made my obsessive compulsive cleaning tendencies rock into overdrive. I’m even more mortified with his habit of leaving a trail of No. 2s whenever we’re inside the vet’s clinic. You’d think he was laying cables! My partner and I would joke that Winston could churn out turd like a Mr. Whippy Ice Cream…
This is a simple and delicious gluten-free recipe from http://www.taste.com.au. You can use dark chocolate instead of white if preferred or carob. Makes 35 cookies (or biscuits as we call them in Oz). Tastes great, even if you are not gluten intolerant! You may have to hide them.
Preheat oven to 180°C. Line 2 baking trays with baking paper.
Place half the chocolate into a microwave-safe bowl. Heat, uncovered, stirring every minute with a metal spoon, for 2 minutes on MEDIUM (50%) power. Cool.
Using an electric mixer, cream butter and sugar together. Add egg. Mix well. Add melted chocolate. Beat until smooth.
Add combined flour and baking powder. Mix well. Stir in muesli and remaining chopped chocolate. Cover. Refrigerate for 30 minutes.
Roll tablespoonfuls of mixture into balls. Place onto trays, allowing room for spreading. Use back of a spoon to flatten biscuits. Bake for 15 to 20 minutes, or until golden, swapping trays once. Cool.