Day 29

Yesterday I had lunch with my Mum and Dad, rather, I watched them have lunch!

We went to Spago's at Colonnades and I asked where the fish came from hoping it would be local. NOOO.... the seafood was from Vietnam and the fish from China, they said the chips were from Australia, but I decided it was safer to have a liquid lunch rather than go through the entire menu. I stuck with Mt Compass Mountain Fresh apple juice, and a Coopers Pale Ale, quite satisfying actually, and had the added benefit that I could pay more attention to my parents than my food. I did actually make a garden salad to take with me in case there was nothing suitable on the menu, then forgot it.


I tried out a new Zucchini muffin recipe from a vegan cook-book (Get it Ripe www.getitripe.com) that we bought from the author (Jae Steele) who we met at Findhorn while doing a non-violent communication course last year. Sorry I forgot to take a photo. I had no ginger and only had one cup of dates, but they still tasted pretty good. As our pantry store of spices disappears we will need to find some innovative substitutes. (eg. dried figs might work instead of dates)


Zucchini Date Muffins


1 1/2 cups chopped pitted dates
3/4 cup just boiled water
2 cups spelt flour
2 tsp baking powder
2tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1 tsp grated fresh ginger (or 1/2 tsp ground ginger)
1/2 tsp sea salt
2 cups grated zucchini
1/2 cup flax or sunflower seeds, or chopped walnuts
1/2 cup sunflower oil (plus extra if using to coat pan)
1 tbsp apple cider vinegar


Place the dates in a bowl, pour in just boiled H20, cover and soak.

Preheat oven to 190C, prepare 12-cup muffin tray

Whisk together dry ingredients. Stir in the zucchini and seeds and mix until zucchini is well coated with flour.

Mash soaked dates with a fork until smooth (no big chunks). Add date mash and oil to to dry ingredients. Stir just until all flour is absorbed. Add the vinegar and stir just until evenly distributed.

Portion the batter into muffin cups and bake for about 22 minutes, until the tops are domed and a toothpick inserted in the centre comes out clean.

Stores in an airtight container for up to 2 days, or in fridge for up to a week.

Makes 12 muffins.


Today I went to Seaford Foodland to stock up on goodies to feed the hoards of teenagers about to descend on our home for a sleep-over tomorrow night. I bought 4 litres BD milk $8.48, 1L yoghurt $ 5.25, & 1 nuage blanc $4.99, salt free butter 200g $3.51, all from Paris Creek, Hahndorf mettwurst 500g $8.99, The Goods Fleurieu Foods Spicy roast pumpkin dip & roast pepper & cashew dip ( Middleton) $6.99 each, Murray Valley Fetta in brine 300g $5.99. Organics pizza dough (Torrensville) $2.45, Abbotts country grain bread (Dry Creek)$4.49, L'abruzzese organic lasagna (Glynde)375g & spaghetti 375g $4.44 each, plus a 5kg bag of Laucke's plain flour (Strathalbyn) $10.05.

I popped into the fruit store next door (don't remember the name) to buy Mt Compass juice, Langhorne Creek beetroot & horseradish spread, and a punnet of Mt Compass strawberries. I wanted to buy lemons too (thinking of pancakes for breakfast) but their lemons were from Queensland!

Michael did some research today too. And had two big wins! Firstly, the Health Food shop across the road from his work on Beach Road, Christies Beach (the beach end!) sells hot pies made by Bull Creek Organics (which is not far away at all). The Pies have meat and vegetables sourced from the owners farm (Paul Van Zati), plus another farm near Strathalbyn. The flour for the pastry is Lauckes Strathalbyn sourced unbleached organic flour, with BD butter from Paris Creek. The only thing Paul is unsure of is where exactly the free range chicken is grown - he will find out and let him know at some point soon. Paul is a major advocate for local produce and Michael is happy - he can stop making his own lunch!!
Secondly, another hint from the Health Food shop - given that without any sources of local Rice milk, Barley Milk, Soy Milk or Oat Milk, we are left with dairy, that is OK, except for people with allergies, it is not brilliant. Well, now we have a recipe for Almond milk!

Almond Milk

2 Cups local shelled almonds
Rainwater as needed

Soak almonds overnight in water. Wash off water in morning. Add 'plenty' of water and blend until almonds are completely pulped. Drain off liquid into jug while straining the almond pulp out. You are left with a creamy almond milk, and pulp for use in cakes or other recipes. Brilliant! Haven't tried it yet though!