Matcha Cacao Latte

Matcha Cacao Latte

IMG_0449Matcha is a well known superfood that touts many health benefits. It sits at 1348 units per gram on the ORAC scale (measures antioxidant capabilities) and contains an amino acid, theanine which purportedly promotes relaxation and reduces anxiety (see Superfoodly for more Matcha facts.)

Cacao is an excellent source of minerals such as magnesium and iron. It is also best consumed with non-dairy milks as there is some research to suggest that dairy may inhibit the uptake of the minerals it contains. Cacao also enhances mood, protects the nervous and cardiovascular systems.

I spotted matcha in my fridge this afternoon and decided to give this drink a whirl.

You need…

1/2 Cup non-dairy milk of your choice (I used coconut milk)

1 cup of water

1/2 tsp matcha

1 tsp cacao

1 tsp rice malt syrup or sweetener of choice

1 tsp coconut oil

1/2 tsp cinnamon


Heat the water and milk in a pot over the stove.

Remove from the heat, add the matcha, cacao, sweetener and coconut oil.

Whisk to combine.

Pour into your cup, sprinkle the cinnamon over the top and enjoy!

Let me know if you give this one a try 🙂

Erin xx

A smoothie post – by request

A smoothie post – by request

Yes, you heard right.

I’m like a DJ spinning the tracks that you want played for your night out (Ok, cut me a break, self confessed nerd here!).

A whole lot less DJ, more like huge food and recipe sharing groupie!

The lovely Hanifa sent me a snapchat last night asking what I put in my green smoothies. So I did what any great friend would do. I replied with a serious of ridiculous, long winded explanations of all the different types of smoothies that I make.
I also gave her a tour of my freezer. On video. Yes, isn’t she lucky?

Because remember? I fell in love with it a little while back, you can check that post out here.

Here goes. This is the smoothie explanation.

  1. Freeze EVERYTHING

I do this a lot. Your freezer works more efficiently when it is full. So fill ‘er up!

Image from

At the moment I have…

  • Spinach leaves
  • Chopped celery tops
  • Chopped zucchini
  • Chopped cucumber
  • Kale leaves – you’d think these would go yucky but they don’t.
  • Activated cashews (Soaked for a few hours so as they are easier to digest)
  • Activated almonds (left overs from a similar nut milk recipe you’ll find here)
  • Cubes of juiced lemon (leftovers!)
  • Cubes of coconut milk or cream (the can dregs that I didn’t get to using)
  • Peeled and halved or chopped bananas – If I feel like I need the sweet
  • Chopped apples and pears that were on their way out.
  • Berries
  • Pumpkin puree

2. Crowd out the refined sweet stuff with this little gem below.

Here’s a base recipe that’s easily modifiable to suit a creation of your own!

  • 1 Cup liquid (water, coconut water, almond or rice milk)
  • 1/2 zucchini or other frozen green veg
  • 1/4 almonds (or other activated nuts)
  • Handful spinach (or other green)
  • A little fruit if you like 1/4 berries or 1/4-1/2 banana.

Blitz and enjoy with adjustments from below if you so desire.

3. Be creative!

Here’s a few suggestions that might float your boat…

For creaminess – add avocado or a little coconut cream. Zucchini also makes things a bit creamy!

Up the greens – spinach, kale, silver beet, beetroot leaves, cucumber, zucchini, celery, spiralling or chlorella powder, basil, mint, other herbs, ANYTHING green. Even leftovers! Yes Hanifa, I’ve even used beans!

Increase protein – chia, frozen nuts eg almonds or cashews, 2 tsp nut butter, flax seeds.

Add sweetness – 1/2 tsp maca, splash of vanilla, a medjool date (softened or chopped), sprinkle of bee pollen.

Add extra flavour – vanilla, cinnamon, cardamom, coconut oil, ginger, handful of mint

I’m also going to be experimenting with essential oils in the coming weeks. Some of the doTERRA oils can be used internally so I’ll be having a go at adding these too shortly. Don’t worry, I’ll keep you posted! These uses are on my list:

Add a drop of peppermint – for alertness, to invigorate and help with focus

Add a drop of wild orange – to aid digestion, to allay nerves

Add a drop of lemon – invigorate, warm the body, alkalising

If you want to read more about oils or purchase click here

Share your favourite smoothie recipe below!

Erin xx

It’s been a while…!

It’s been a while…!

Life got busy.

I’m recommitting to the blog-life though. I promise!!

A few months ago I gave Beet and Turmeric Kvass a go, do you remember? Three months have flown since my last post – this time of the year is hectic for teachers.

The kvass was ohhhhhk, but not amazing to be honest. I had high hopes.

Back to the “IQS-ferment-happy-gut” drawing board! I’m starting a Fermented Turmeric Tonic off today after making an exciting, fresh turmeric discovery at La Manna this morning. That stuff is hard to get sometimes!

A pretty simple recipe – click the link above for the specifics on Sarah Wilson’s page.


1. Thinly Slice 1C of fresh Turmeric


2. Pop it in a pot with 6C of water and 3/4C rice malt (I used less, more like 1/2C)

3. Bring to the boil and then simmer for 20 min.


4. Cool to body temp and mix zest of 2 lemons (slice and mill) and the juice (I included the pulp, whizzing it in my blender for a bit) and 1/2 C whey in with it.

5. Now to let it sit for a few days, depending on the temperature.

Funny story…my fermenting history hasn’t been so productive. Mouldy ginger-ade, funky fermented veg, salty kvass to name just a few. Despite this, my outlook remains positive!

Happy Sunday :o)

Erin x




My next Sarah Wilson adventure is…

My next Sarah Wilson adventure is…

Beet and Turmeric kvass tonic

I love fermented drinks. BUT. They are so, dang, expensive! It’s nice to know that there are a few clever kids out there doing a bit of trial and error and creating pretty fancy pants recipes for drinks like this kvass tonic.

My last foray into ferments, ended up a bit of a disaster. Ginger-ade that funkified itself on my bench top. Gross. That said, I have had success with beets and sauerkraut. So perhaps this kvass tonic is my next time to shine!

I’m keen to make amends with this pink brew and hopefully be able to do as the recipe suggests and sustainably pour off and bottle the tonic, and make a second batch with the same ingredients. Here’s hoping!

Plans also in the works to try the beets in a salad afterwards and try the turmeric raw…why not!

I’ll report back in 2-6 days!

You can find the tonic instructions on Sarah’s website here

Let me know if you give this one a go!

Easy Ayurvedic tea anyone? 

Easy Ayurvedic tea anyone? 

I’m currently heading into report craziness and, as a result, have been neglecting my blog. Plenty of cooking procrastination though, as you can see from Facebook!

Sorry for the super short, quick post but I had to share…

I’ve just had a shot of Jeera Vellam, A.K.A Cumin water – Ayurvedic tea for digestion!
Word is that cumin seeds (one of only three ingredients in this little wonder!) speed up your metabolism and may have the ability to stimulate pancreatic enzymes – hence their digestive claim to fame.

Photo from

You can find the recipe here…

Jeera Vellam – Lee Holmes

I also wrote recently about the coffee alternative, golden milk. You can take a squiz here!



A new kind of latte

A new kind of latte


Turmeric. That amazingly golden, anti-inflammatory spice.

I put it in everything! It’s my favourite addition to fridge surprise stir fry, a frequent midweek dinner of mine. It often gets popped into my soups too.

I went to Store Fifteen yesterday and blogged about it here

That visit reminded me of a recipe I tried a little while ago – the Golden Latte.

I’ve tried a few combos and I’m still perfecting the art. Store Fifteen have it down pat!

Here’s the ‘how to’ for the one I made yesterday morning…


Golden Latte

1-2 tsp Turmeric powder (depending on how used to it you are, I use 2 because I love the flavour perhaps start with 1!). Fresh turmeric and ginger are even better if you have it.

1/4 tsp cinnamon (or a shake, I love cinnamon!)

1/4 tsp grated or ground ginger

2 small drops vanilla

1/4 tsp cracked black pepper

2 tsp coconut oil

Your choice of milk – amount depending on preferred strength.

6 drops of liquid stevia

2 star anise

(REVISED RECIPE NOTE: just tried this with macadamia mylk and it was SO DELICIOUS!)

Combine all ingredients in the heated mylk, whisking on stove until it’s smooth.

Blend if you want it frothy or just strain and enjoy as is!

I’m actually hanging to try this with coconut milk. That’ll be the next adventure I think.

Don’t get me wrong, I love a coffee! I do try and stick to just one a day and I don’t drink it very often in summer. That’s why I like to try alternatives. That are often slightly left of centre.

Have you found any coffee alternatives that work for you?

Erin x

That time I tried a beetroot latte

That time I tried a beetroot latte

Before you crinkle your nose and press the dislike button, hear me out! It was actually delicious.

Yesterday, I went tripping down to Mornington to meet babies and have brilliant catch ups. We visited Store Fifteen for said latte and some lunch.

I had the warm chia porridge pot. A picture tells 1000 words doesn’t it?

Image from @storefifteen Instagram

It was fruity but not too sweet, just right! (don’t mistake me for goldilocks now!)

Touted for its stamina and blood flow inducing, blood pressure lowering benefits, beetroot surprisingly holds its own in the warm drink stakes too. Store Fifteen use cold pressed juice and their own almond mylk to create these little glasses of heaven!

Image from @storefifteen Instagram

I’m definitely going to try and recreate this one with some of my homemade milk that I blogged about here.

I’ve made a golden latte before too – a recipe for you to try coming soon!

Definitely worth a trip to the Mornington Peninsula over the summer months to try their smoothies and juices.

Got any good cafe tips for me?I love finding new ones to visit!

Erin x