It's a snack mix- a mix of activated nuts, seeds and dried fruit- my latest new product!
Due to the ever increasing demand of people wanting packets of activated mixed nuts, I have (finally) created that but gone one step further: activated mixed nuts and seeds (my 8 existing varieties) plus anti-oxidant rich goji berries, cinnamon flakes and dried figs thrown into the mix. I've tried to create the perfect balance of savoury versus sweet with a ratio of activated nuts to fruit of 4:1. This product is similar to my gluten free muesli but without the buckwheat or cinnamon and vanilla powders so that handfuls can be picked up easily.
It's the ultimate quick, easy, delicious and nutritious snack for both young and old. As most schools are nut-free zones, this is a really easy one to have in the pantry for kids' arvo tea or dessert after dinner. Great to pull out when guests arrive, or throw a packet in your training bag, or keep at your desk at work or as a trail mix for weekend picnics, hikes and adventures. It makes for a beautiful gift too and for when when people can't decide on just which activated nut they like best!
Sold in 3 different sizes (120g, 300g and 500g) and are the same price as my gluten-free muesli. Click here for my Price List. My organic snack mix will be stocked in certain retail outlets in the near future or can be purchased directly from my home in Waverley by contacting me on 0407 881 884 and arranging a mutually convenient time to pop by. Click here to learn what activated nuts are and why I go to that effort.
I look forward to your feedback on these ones.
t has taken me a long long time to wrap my head around making pork stock (or broth). A few people have asked me over the years why I don't make it and I never really had a good answer. I think I feared it would have an overly strong flavour. When pastured pork bones were all that were left in my butcher's freezer recently then I knew it was a sign that it was time. I made my first batch today - long slow simmered all day with organic herbs and spices- and the taste and flavour was surprisingly mild and delicious. More akin to chicken broth than beef broth. If I eat pork - which I do and love- then I really should be making and eating pork broth so that the bones of the pig are not wasted. That's what nose to tail - or wholefoods- eating is all about.
Pork broth is a staple in Asian cultures. So tonight I made a simple Asian style soup for dinner using pork broth as the base. I simply steamed some Asian style veggies (mushrooms, carrots, zucchini, spring onions, broccoli florets- all cut on the diagonal) threw them into the heated pork stock, added the bits of pork I picked off the bone when making the stock, turned off the heat, stirred though 1 tablespoon of miso paste, ladled into soup bowls and garnished with some strips of nori and activated sesame seeds. Kids loved it. Very flavoursome, simple and nutritious.
