As the cold weather is suddenly upon us I've been giving my slow cooker a fair work out. Stews, soups, curries galore!
My favourite go-to is....
700-800g diced chuck/rump beef
500ml beef broth
3 cups of assorted favourite veg
1 heaped tablespoon mixed dried herbs
3-4 tablespoons tapioca flour
Add all ingredients except the tapioca into a large slow cooker (mine is 6L), leave for 8 hours stirring once or twice throughout the day if you can otherwise don't worry.
In the last 20 minutes before serving add the tapioca to thicken it.
Serve with mashed potatoes/sweet potatoes/pumpkin or just a nice slice of sourdough.
Another one of my most favourite recipes is BACON JAM! I have shared my recipe with the guys from the Bridge Mall Market which is on this Saturday, and every 1st Saturday on the month. Pop to their Facebook page to check out my bacon jam recipe and you can keep up to date with all the awesome things happening at the market by subscribing to their newsletter at their website.
Another exciting event coming up is a complimentary 90 minute workshop on balancing your emotions using essential oils, presented by Kisane (Zane) Appleby. In this class, Zane will explore the science behind the emotion of essential oils. You'll learn tools and habits to assist your wellness and maintain healthy body chemistry, as well as practical emotional wellness tips for a vibrant and healthy life! It's on Wednesday 18th May, for all the info click HERE
Last of all and most importantly, my next workshop is coming up in a few weeks - Fuss Free Finger Food
This workshop is all the inspiration you need to fill lunch boxes, plan a party, pack a picnic, go on the road or just get you through the week without making less healthy choices.
We'll be making:
BBQ pulled pork fritters
Coconut cranberry bliss balls
Gluten free choc cupcakes
PLUS! You'll recieve a FREE copy of my Snacks The Nourish eBook.
$30, Sat 21th May 4.30pm
Bookings essential, BOOK HERE