Nutty Cacoa Mousse

choc mousse

 

Holy crap!  I did not realise how full on having two little people would be… to all those people out these with more than two, I am in awe of you.

So baby bear is now 10 months old and little bear is nearly three.  Amazing how time flies when you’re trying to get some sleep, do some laundry, get some sleep, get nutritious food into everyone, get some sleep, moderate how much of a bombsite your house looks like, and did I mention get some sleep?  Any way suffice to say at the end of the day it’s nice to have a little something to look forward to and for me the last week or so it’s been this cheeky little nutty cacao mousse.

This is really so easy I feel a bit of a charlatan calling it a recipe so let’s go with suggestion. The below makes enough for one so just multiply as required.

 

INGREDIENTS

2 heaped dessertspoons of yoghurt – coconut, organic dairy, whatever takes your fancy

Heaped teaspoon of nut butter – I’m currently using almond

1 teaspoon of raw cacao powder

Optional – drizzle of maple syrup

 

DIRECTIONS

Beat everything together until it’s combined and has a lovely light texture. That’s it, enjoy!

 

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the new Baby Bear in the house

 

Paleo Fruit Jellies

fruit jellies

Well, it’s getting close to ‘B’ (Brand new baby) Day now.  I started my mat leave this week and I now have a massive pot of mince blipping away on the stove to be portioned up and popped in the freezer, many, many tiny pink things drying in between rain showers outside (Spring time babies and washing, not a great combo) and several last minute and probably unnecessary online baby gear purchases winging their way towards me.

Little Bear is starting to get more and more interested and now frequently pats my tummy and tells me that she “loves baby sister”.   I am somewhat encouraged by this, but less encouraged by the fact she has also informed me she doesn’t want her toys anymore, “want baby sister’s toys now”.

I guess we’re not going to get away without some level of jealousy/adjustment and my mother-in-law has warned me I need to be particularly vigilant about Little Bear trying to sit on her baby sister. (Seriously?  Sit on her?)  Knowing Little Bear as I do I suspect we’re going to have to be more vigilant about her trying to incorporate Baby sister into her games of gymnastics (No!  Baby sister does not want to jump off the back of the couch onto the cushions!) or feeding her culinary creations largely concocted of dirt, leaves and some water she found at the bottom of a disused plant pot (mmmm, delicious darling!).

Whatever happens I guess it’s going to be another crazy adventure in the Bear Family and I keep reminding myself to enjoy this time where it’s just Little Bear and I and no one is projectile vomiting milk across the room or doing poo-namis in their nappies.  So on Monday we made these.  They are based on Pete Evans fruit jellies from his book, Healthy Every Day.  I’ve tried a couple of recipes before for making fruit jellies and this is the best I’ve come across.

Little Bear’s been a bit snotty lately so we made lemon & honey jellies, but you could make with any kind of fresh fruit juice, just adjust the level of honey based on the sweetness of the fruit you’re using.

INGREDIENTS

1/3 Cup fresh fruit juice

1 – 3 Tablespoons of honey

1 ½ Tablespoons of powdered gelatine

DIRECTIONS

Put the juice, honey and gelatine in a small saucepan and stir until the gelatine is incorporated.  Leave to sit and absorb for 5 mins.

Gently heat, stirring constantly, for approx another 5 minutes or until the honey and the gelatine is completely dissolved.  Do not let it come to the boil.  Pour the mixture into your mould (we used a silicone chocolate mould, but you could just as easily use an ice cube tray) straight away then transfer to the freezer to set for 15 mins.  They’ll keep happily in the fridge for a week.

News Flash!

OK, so it’s been over a month since my last post, ‘Where is Mama Bear’s commitment to her blog?!’ we cry.  Such tardiness is really not on.  You may well have thought I’d dropped off the face of the internet and you wouldn’t have been far wrong, I’ve pretty much dropped off the face of anything recognizable as usual human life however I have a very good/unpleasant reason for this.  Drum roll please…

I’m pregnant, yep, baby bear numero dos is on board.  Very exciting!  But I’m also suffering from Hyperemesis gravidarum.  Very awful!  So, I’m not cooking anything at the moment and until the thought, let alone the smell, of most of your basic food groups no longer makes me spontaneously retch I’m going to be an extremely useless food blogger because I’m pretty sure no one wants the recipes for my current diet of IV fluids and anti-emetics, oh yeah it’s that awesome.

However if it’s like my last pregnancy, and trust me I’m praying it is, I should be back to my usual rambunctious and comestibly (possibly not really a word, but suits my purpose) adventurous self in approx. 3 weeks.  I am counting down the days, no make that minutes till it happens.  Stay posted!

Baby Bear finds out she’s going to be a big sister:

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Paleo Banana Muffins

banana muffin

I feel like a passed a few rites of passage as a Mama bear this weekend; we did water play on the deck in our bikinis (well baby bear started in her bikini… I now have a very cute nakie dancing photo that I’m saving for baby bear’s 21st), I got the answer to whether a bear poos in the woods (nope, they do it in their bath…) and we did our first baking together.  And from these great milestones I learnt some pretty good lessons; I should invest in more water proof sunscreen, I should try and buy shares in ecostore cleaning products, but also that there is no point in using them to clean the kitchen floor just before doing baking…

Regardless of all of this the banana muffins we made together were a great hit with baby bear and Hubby bear 🙂

INGREDIENTS

2 large bananas, the riper the better

3 eggs

110g almond flour

1 Tablespoon honey

1/4 Cup sultanas

1/4 Cup chopped walnuts

Coconut oil for greasing the loaf tin

DIRECTIONS

Pre-heat your oven to 180C and then either use some coconut oil to grease a 6 cup muffin tray or line with patty cases.

Place your peeled bananas into the bowl of a food processor fitted with an ‘S’ blade and pulse to mush up.

Add in the rest of your ingredients – now here are some optional extra steps, I don’t usually do these myself, but we went through them all yesterday and the muffins were great, so perhaps there’s something in them;

Take an extra Tablespoon of almond flour and tip it partly on the bench, but mostly on the floor.

Pick four of the sultanas out of the food processor, eat three of them and spit the fourth one on the floor, cry until you find it again, put it back in your mouth and then spit it out on the floor again because it’s covered in almond flour and you don’t like the texture, lick your apron.

Lick the honey on the spoon, let someone else put most of the honey from the spoon into the food processor, put the spoon under your apron to pretend that it’s disappeared, then pull it out and try and put the entire Tablespoon into your mouth to lick off any remaining honey traces you can find.

Once you’ve worked through that, pulse the food processor to mix everything until it’s just combined together.

Pour mixture into your muffin tray and bake for ~30 minutes or until browned and when you insert a skewer in the middle it comes out clean.

There are also some option extras for consumption as well; again these are totally up to you.

Take a few bites of your muffin, then break a little bit off and try pushing it up your nose.

Put the muffin down on your plate and lean forward to take the next few bites without picking it up in your hands.

Crumble some of your muffin off and drop it down in your lap, then get upset when you can’t find all the bits.

Push the entire remaining muffin into your mouth till you look like a chipmunk and spend the next minute or so trying to chew it enough to swallow without anything falling out of your mouth.

Enjoy!