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TIPS AND TRICKS- MAY 2019
Hope you all have enjoyed copious Easter Eggs over the break and also enjoyed some down time, chilled vino, good food and of course time with loved ones.
But after this break - Autumn has most definitely arrived! Let’s embrace this season! Enjoy some tips, EAN Team.
Ankle-Boots is the Trend for 2019 Winter!
Yes Ankle boots are in! Not so the simple plain old things you would throw on last minute…. Not always in black and just well plain and not that exciting…. But on the street the ankle boot have become your new BFF – trendy, incredibly stylish, flairs of creativity – laced/buckles – splashes of colour (deep browns, maghony, charcoal, shades of grey) and some with a bit of flair – really they have been transformed and seen as the Queen along side other shoe siblings…. The ankle boot is the perfec addition to the Autumn attire and outings on the weekend.
AUTUMN
My favourite season of the year. I encourage you to step outside in the glorious Autumn weather, amongst the array of coloured amber leaves. How about trying to catch a falling leaf or simply tred on the leaves for the sensation and sound of the leaves under foot. Perfect ‘natural picnic rug’ for a lazy Sunday picnic in the park.
AUTUMN FACTS! – DID YOU KNOW…………………..
Autumn Etymology and Ancient Beliefs
° The term autumn can be traced back to the ancient Etruscan word autu, which means passing of the year. Before the 16th century, autumn was commonly used to refer to the season of harvest.
° In ancient times, autumn was one of the most important periods of the year as daylight began to fade while darkness lay ahead. Many societies practiced rituals and offerings to their gods and goddesses for a bountiful harvest that would see them through winter. Aztecs in ancient Mexico used to practice human sacrifice to honor their goddess of sustenance and fertility.
° In Greek mythology, Horae was the god of the seasons, in-charge of the natural portions of time and weather, while the Romans believed that Autumnus was the bringer of the fruit and nut harvest.
The Season of Autumn
° In America and Canada, autumn is also known as fall. The derivation of the term fall can be traced to multiple origins such as Old Germanic, Old Norse, and Old English languages.
° By the 16th century, it came with the expression “fall of the year” and “fall of the leaf.”
° The weather also begins to get colder and many plants stop making food. Autumn is the time when deciduous trees shed their leaves.
° The leaves change from green to red, orange, yellow or brown before falling. In addition, there is less sunlight because the days are shorter.
° The Autumnal Equinox (around March 21 in the Southern Hemisphere) signifies the start of autumn, and it ends with the Winter Solstice June 21 in the Southern Hemisphere.). In Australia, autumn begins on March 1 until May 31.
° The season of autumn is also called the aurora season because clear evening skies make for good stargazing.
° The Autumnal Equinox is the two times of the year when day and night are of same length. It happens when the sun is exactly above the equator.
° The full moon closest to the Autumn Equinox is called the Harvest Moon. It was believed to be vital for an abundant harvest.
° During autumn, many birds prepare for winter migration, while other animals practice their mating instincts.
° In Munich, Germany, Oktoberfest is celebrated during autumn. Over 5 million litres of beer are consumed. It all began in 1810 during the wedding of the crown prince.
° According to superstition, when a person catches a falling leaf during autumn, good luck will come to them.
A Beautiful Autumn Walk & try to catch a leaf!
Hearty Soup Recipes
OLD FAVOURITE – PUMPKIN SOUP – the best with toasted Turkish bread on a cold night – and even for lunch the next day!
INGREDIENTS
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1 tablespoon olive oil
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1 brown onion, coarsely chopped
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2 teaspoons ground cumin
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1.2 kg butternut pumpkin, peeled, seeded, coarsely chopped
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1L (4 cups) Massel chicken style liquid stock or vegetable liquid stock
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Dollop of natural yoghurt
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1 garlic clove
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4 slices Turkish bread, to serve
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2 teaspoons extra virgin olive oil, to drizzle on bread ( or butter)
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1 teaspoon dukkah, to sprinkle on top for a tad of flavour.
METHOD
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Step 1
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Spice up the base: Heat 1 tablespoon olive oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until golden. Add cumin and cook, stirring for 1 minute or until aromatic.
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Step 2
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Simmer the soup: Add pumpkin and stir to coat. Add stock. Simmer for 20 minutes or until the pumpkin is soft. Set aside to cool slightly. Use a stick blender to blend until smooth.
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Step 3
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Serve it up: Cut Turkish bread in half and cook on a chargrill until golden. Drizzle with extra virgin olive oil and rub with the cut side of a garlic clove. Ladle soup among serving bowls. Top with a dollop of natural yoghurt. Sprinkle with dukkah. Serve with the bread.
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YUM!
Lemon and passionfruit drizzle loaf –
Gluten Free and is perfect for mid-morning snacks, afternoon sweet cravings and everything in between.
INGREDIENTS
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215g (1 1/2 cups) buckwheat flour
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2 tablespoons coconut flour
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30g (1/4 cup) almond meal
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60g (1/3 cup) coconut sugar, plus 50g (1/4 cup), extra
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2 teaspoons gluten-free baking powder
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1/2 teaspoon bicarbonate of soda
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25g (1/3 cup) shredded coconut
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270ml can light coconut milk
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70ml melted coconut oil
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2 eggs
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2 lemons, rind finely grated, juiced
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4 passionfruit
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1 tablespoon water
METHOD
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Step 1
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Preheat oven to 180°C/160°C fan forced. Grease base and sides of a 9.5 x 19.5cm (base measurement) loaf pan and line with baking paper, allowing the edges to overhang.
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Step 2
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Combine the flours, almond meal, sugar, baking powder, bicarb and 1/4 cup shredded coconut in a bowl. Make a well in centre.
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Step 3
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Whisk the milk, oil, eggs, rind and juice from 1 lemon and pulp from 1 1/2 passionfruit in a jug. Add to well. Stir until combined. Spoon into prepared pan. Smooth the surface. Sprinkle with remaining shredded coconut. Bake for 45 minutes or until a skewer inserted in the centre comes out clean. Using a skewer, poke holes all over the hot loaf.
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Step 4
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Meanwhile, press the pulp of 1 ½ passionfruit through a sieve into a saucepan to extract as much juice as possible. Discard seeds. Add water, remaining lemon rind and juice, and extra sugar. Cook, stirring, over medium-low heat until sugar dissolves. Bring to a simmer. Simmer for 3 minutes or until thickened slightly.
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Step 5
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Pour half the syrup over the hot loaf. Cool in pan for 45 minutes. Stir remaining pulp into remaining syrup. Simmer over medium-low heat for 1 minute or until thickened. Cool. Drizzle loaf with syrup.
Coconut Water…What Are The Benefits?
Coconut water – what is all the fuss. In all supermarkets, on TV, in magazines, in celebrity tweets and Instagrams. Coconut water is literally in every store fridge known to man.
Have you ever tried it? It is definitely *ahem*, an acquired taste, but is it worth just grinning and bearing it?
Now, just to get things straight, we are not talking coconut milk here – Coconut water is the liquid found inside green coconuts. Coconut milk is a creamy drink made by mashing coconuts, it’s fattier cousin. It is being touted as the new ‘sports drink’, chock full of electrolytes, calcium, potassium, fibre in a low sugar form. It is immune boosting, aids with digestion and circulation while promoting weight loss, and a healthy complexion (full of vitamin C)…wow what a rap!!
Coconut water benefits
Other wooing facts about coconut water:
+ Coconut water is the only known liquid on earth that can be used as a substitute for blood in human transfusions…go figure!
+ Coconuts are not actually a nut, they are an enormous seed
+ The liquid has more potassium than bananas.
+ It is a naturally sterile liquid and low in acidity
It can be used in smoothies and cooking or just drunk in its plain form.
So I guess let’s drink up!