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

Any-fruit, any-nut crumble!

Any-fruit, any-nut crumble!



Any fruit!!

I had some lazy apples lying around that had gone past their crispy, crunchy delicious stage and strawberries frozen from the freezer and decided to whip up a quick crumble with them.

You could use any fruit I think…I might even try it with rhubarb next which is going bananas in my garden at the moment.

Chop the fruit up into similar sized cubes – I used about 8 apples and about 1 1/2 cups of strawberries and pop into an oven proof dish. Mix through a tablespoon of rice malt syrup 2 Tbs of coconut oil, 1 tsp freshly grated nutmeg or powder if you don’t have it and 1 tsp cinnamon.

Use a blender to make the crumble using what you’ve got in the cupboard. Blend 1 1/2 Cups of walnuts, 1 Cup of almonds (I used the crushed almonds strained from my homemade almond milk – are you impressed? I’m not a waster!!) and 60g or 3 Tbs of cubed butter or warmed coconut oil.

Layer on top of the fruit. Bake until the crumble is golden and fruit is nice and soft in a preheated 175 degrees C oven.

The perfect sweet treat breakfast or dessert!


Erin xx

This recipe was adapted from ‘Eat Yourself Beautiful’ by Lee Holmes.


Post-Easter treats!

Post-Easter treats!


I had a bit of a post-Easter chocolate craving today so had a go at Lee Holmes’ Lamingtons! They’re gluten and refined sugar-free and the perfect thing for morning tea!


Head here for the recipe…

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




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

Buckwheat for breakfast

Buckwheat for breakfast


My Sunday morning breakfast was delish! I made The Fit Foodie’s buckwheat porridge.

I’ve tried it before but in a busy week it’s tricky to find the time to cook in the mornings. Going back into term four, I think I might try and make a batch of this so that I’m able to heat it up for weekday breakfasts.

1C buckwheat groats

2C macadamia or almond milk

1C water

1tsp Cinnamon

2 small pears

1 chamomile tea bag


2 Tbs Coconut flakes

2Tbs chopped pistachios

2Tbs dried cranberries (make sure these are organic without added sugar!)

1tsp vital greens

The how to…

  1. Add the buckwheat to a pan with 1C of boiling water and heat with the vanilla and cinnamon.
  2. Once the water is absorbed, add a cup of the milk and stir.
  3. Keep cooking and gradually add remaining milk to allow absorption. This takes about 20 minutes, the buckwheat should still have a slight crunch.
  4. In a pan add 3C of boiling water and the tea bag. Pop the peeled pears in and ensure they are covered or that you regularly turn them. Simmer until tender (Approx 10-15 min).
  5. Pour over the porridge and garnish with toppings.

Some other toppings to consider…

Cacao powder or nibs

Chia seeds

Bee pollen

Almonds, macadamias, brazil nuts, pepitas, sunflowers seeds

Other fruits – banana, strawberries, figs, apple, blueberries, raspberries

Take a look at The Fit Foodie Blog for more delicious recipes!

You could also swap the buckwheat out using the infographic that I wrote about here.

For more breakfast bowl inspiration take a look at my previous post, ‘What’s in your breakfast bowl?’

Do you think you might give this one a go?