1 kg Japanese pumpkin
500g organic carrots
2 tablespoons extra virgin olive oil
Pinch of sea salt
1 litre water (You may need extra depending on the preferred consistency)
1 teaspoon fresh grated ginger
1 teaspoon fresh grated turmeric
1. Preheatyour oven to 180 degrees celsius
2. Peeland chop pumpkin into small chunks and place onto a lined baking tray.
3. Wash carrots and chop roughly with the skin. Place onto a separate lined baking tray.
4. Drizzle the olive oil between the 2 trays.
5. Season each tray with sea salt.
6. Mix the oil and seasoning with your fingers through the vegetables.
7. Roastfor 45 minutes or until vegetables is cooked through and caramelized.
8. Combine pumpkin and carrot into a high-performance blender or food processor.
9. Add the water, ginger & turmeric if using
10. Blend until smooth.
11. Add another cup of water to adjust consistency if required.
600 g / 1.2 lb pumpkin(after peeling), cut into 3cm / 1.25″ cubes (Note 1)
1 1/2tbspolive oil
Salt and pepper
2.5 tbsp / 50 mlextra virgin olive oil
Salt and pepper
1/4 cup / 35g pine nuts(Note 2)
150 g / 5 oz baby spinach leaves (4 handfuls)
60 g / 2 oz feta, crumbled (or more!!)
Preheat oven to 220C/430F (standard) or 200C/390F (fan/convection).
Toss pumpkin with olive oil, salt and pepper. Spread on baking tray, bake for 20 minutes. Remove from oven, flip, then bake for a further 7 – 10 minutes until golden but not mushy. (Note 3) Loosen pumpkin with egg flip (it can adhere as it cools), then if serving salad at room temperature, leave to cool.
Shake Dressing in a jar. Taste and adjust to taste. I like it a bit sharp because it balances out the flavours in this salad.
Toast pine nuts in a dry skillet over medium heat until light golden and it smells nutty. Remove pine nuts from skillet as soon as it’s ready.
Place Spinach in a bowl. Drizzle with a bit of dressing then toss.
Add pumpkin, just a bit of feta and pine nuts, then GENTLY BRIEFLY toss just to disperse the feta. (If you toss vigorously, the feta can make it look messy).
Transfer to serving plate. Sprinkle over remaining feta and pine nuts. Just before serving, drizzle with remaining dressing (dressing doesn’t stay on baby spinach well, so worth drizzling at end). Serve!
How much does your child’s backpack weigh when they head off to school in the morning? It’s okay if you don’t.
The truth is that most parents don’t know but it’s important that you do. A backpack weighing more than 15% of your child’s bodyweight can damage their developing spine.
A 2004 study from the University of California showed that 64% of students between ages 11-15 reported back pain from their backpacks, with 21% reporting the pain lasted more than 6 months.
1 in 3 Australian School Kids suffer from back pain, 68.6% of children using hand held devices and 53.7% of children carrying a shoulder bag on one shoulder are experiencing pain.
Every Sunday empty out your child’s backpack & review what they have inside. You would be surprised what items accumulate inside that adds unnecessary weight. If this is a teenager, find out if they need to carry all their books all the time, or is their schedule Monday, Wednesday & Friday different from Tuesday & Thursday?
Check the backpack straps for proper shoulder placement, making sure that the bottom of the backpack is two inches above the waist & resting in the curve of the lower back.
Continue weekly reminders that wearing the backpack on both shoulders prevents postural problems.
Weigh your child’s backpack once a week to determine if it is within the safe range of 15% or less of your child’s body weight.
If your child is not under regular wellness chiropractic care, check your child’s shoulder & head level at least once a month to determine if they are showing early signs of repetitive stress on their growing spine. A Family Wellness Chiropractor who is trained to detect the early signs can perform this exam. Like dentistry, early detection & correction is key to better spinal health.
3 1/2cups raw cashews (soaked overnight and drained)
3/4cup raw honey
1/2cup coconut oil
1/2cup lemon juice
2 vanilla beans (scraped)
2 tablespoons maple syrup
Place all of the crust ingredients and 1/2 cup of the shredded coconut into a food processor. (You’ll use the remaining 1/4 cup shredded coconut later.) Pulse the processor until the ingredients are mixed together to form a dough-like texture.
Sprinkle the remaining 1/4 cup shredded coconut in the bottom of a 9-inch springform pan. This helps the cheesecake not to stick to the bottom. Place the crust mixture on top and gently flatten with your fingers to the bottom of the pan.
For the main cheesecake filling, place the first 6 ingredients in a food processor. Blend until the consistency is smooth, thick and creamy.
Pour your filling on top of the crust. Shake the pan gently to remove any air bubbles. Then, place your pan in the freezer for 30 minutes.
While your cheesecake is hardening in the freezer, you can make your fruit topping. Place the berries and maple syrup in your food processor (after you’ve cleaned it), and pulse it for 30 seconds. Then set aside until your cheesecake has hardened.
After 30 minutes, your cheesecake should have hardened enough to place the topping. Gently spoon the berry mixture on top and place back in the freezer. Freeze your cheesecake for at least 4 hours before serving.
Allow to stand for 20 minutes before serving. It will be easier to slice after it’s softened. Garnish with additional berries and enjoy!