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Blog

This blog started as a way for me to share my recipes + culinary adventures, tips for vibrant health + happiness, thoughts on the latest developments in nutritional medicine + the low down on the Sydney wholefoods scene and beyond...

Zucchini fritters

Becca Crawford

 
 

This is one of my kids’ favourite ways of eating zucchinis. Big kids love them too!! 

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Ingredients


— 500g zucchini
— 1 onion
— 2 garlic cloves
— 2 eggs
— 2 carrots
— 1 teaspoon salt
— cracked pepper
— 1 teaspoon paprika
— handful of chopped fresh parsley (optional)
— 1 cup activated savoury buckwheat flour, ground up into a fine flour in nut/spice/coffee grinder or Thermomix. 
— coconut oil, beef tallow, butter (or other natural fat of choice for frying)

Directions

If you have a food processor: roughly chop zucchinis, onions and carrots with a knife and add to food processor. Add all other ingredients (other than fat of choice for frying and flour) to food processor and process ingredients until they are well mixed.  

If you don’t have a food processor: grate zucchini and carrots finely, dice onions and garlic finely. Chop parsley finely. Beat eggs. Add all ingredients (other than fat of choice for frying) to a large bowl and mix well together.

The mixture will be quite runny, so I place the mixture in the fridge for a couple of hours to firm it up somewhat. 

Heat a liberal amount of fat of choice in a stainless steel frying pan on medium heat (I have several frying pans on the go at the same time). Add small dollops of the mixture into the frying pan (leaving sufficient space between them) and fry on one side until golden brown. Fill the pan(s) with as many fritters as you can comfortably fit. Using a stainless steel spatula, turn the fritters over to brown the other side. When cooked, place on plates or cooling racks lined with paper towels to absorb excess fat. 

Serve with home-made aoili if desired.

 

Peaches in balsamic reduction 

Becca Crawford

 
 

One of my favourite summer salads and a good way to use up an excess of peaches. I love the complex infusion of flavours in this recipe - fresh, sweet, salty, sticky and peppery all combine to create gastronomic heaven.

 
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Ingredients:

  • 3 white or yellow ripe peaches, seeded and sliced in segments

  • 2 tablespoons caramelised balsamic vinegar (else use balsamic vinegar if wanting to reduce sugar)

  • Juice of ½ lime (approximately 1 tablespoon) 

  • 1-2 drops of Young Living lime essential oil (optional) 

  • pinch of vanilla salt (optional)

  • a few torn leaves of fresh basil, mint and/or oregano 

  • 4 handfuls of rocket 

  • 80g of preservative-free prosciutto 

Directions:

Heat vinegar in a large frying pan or cast iron pot. Add sliced peaches and cook on low-medium heat uncovered until the liquid reduces somewhat and the peaches are cooked through (approximately 10 minutes). Stir occasionally to prevent the peaches from sticking to the pan and to coat the peaches well in the balsamic. 

Place rocket on a serving platter, and arrange the peaches and prosciutto on top of the rocket. Add the lime essential oil to the lime juice in a small bowl and drizzle over the salad. Season with a good pinch of vanilla salt and garnish with the fresh herbs.  

Serves 4 as a side.

Directions: If you prefer to serve the caramelised peaches as a luscious dessert, omit the rocket and prosciutto, and serve in bowls with a dollop of thick cream.

 

What does the end of one year and the start of a new year bring up for you? 

Becca Crawford

 
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In the past I would be so hard on myself looking back at the previous year thinking "is this ALL I have achieved?!" And I would wake up on New Year's Day feeling anxious and overwhelmed with everything I wanted to do and achieve in the forthcoming year. If those feelings come up now (and they still do to a degree) I simply sit with them to bring me back into the present. And then I put them into perspective. 

Acknowledge that everything that happened to each of us in 2017 - the good, the bad and the ugly- was all perfect and unfolded exactly as it should to bring us to where we are today. 

Now it's time to shine the light on 2018. A new chapter in our story book of life, waiting for us to write on its blank pages with endless possibilities. 

To create a life that lights you up start by writing a list of how you want to spend your time in 2018. It can be as short or as long as you like but make sure the things on there are those things that really light you up. That's step 1. Stick the list somewhere prominent where you can see it every single day. Step 2 is to find ways to delegate or outsource or kick to the curb the tasks that absorb much of your time that DON'T fall into that list.

I spent some time doing this the last couple days to be absolutely crystal clear on how I want to spend my time adding the most value (to myself and my community) in 2018, acknowledging that some goals will realistically have to wait to 2019. Rome wasn't built in a day. And then I spent time delegating every single task that either I don't absolutely want to do or is not critical for me and me alone to do. 

The path called 2018 that lies ahead may at times be treacherous, undulating, monotonous, spectacular, exhilarating or smooth sailing. But whatever twists and turns it brings, enjoy every step of the journey. While our goals and dreams are dearly important to each of us, my goal is to inject a sense of play and lightness into HOW I execute them and how I respond to the curveballs that life throws at me, to keep the bigger picture in perspective.

Whatever 2018 brings for you, know that a journey of personal growth always brings you one step closer to a life of fulfilment. And if along your path you come to the realisation that you don't like where you're heading, it's ok to start over. You're the artist creating your masterpiece called Life. Make it as delicious as possible in every sense of the word! 

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