Starting fresh

Hello and welcome!

If you have followed me to this point via Instagram, you already know how much I love cooking, eating and experimenting in the kitchen. A lot of people have asked me to share recipes over the past year or so and whilst some I won’t be publishing as they are exclusive to paid programs I have previously taken part in, this page is where I will be sharing many of the recipes I have tried, food I love and my musings on life in general (probably mostly food-related).

I have been procrastinating a lot since deciding to start this page because – let’s face it – writing a blog these days is a tough business (and people expect a lot from the interwebs)!

So, I decided not to worry about expectations and just jump in!

I am currently partaking in a “Fit & Well” challenge with the fab ladies at Barre Body and after I posted a fun little Boomerang video on Instagram yesterday I knew that this recipe was the one to get this whole “Abundance” thing started.

These coconut & lime gummies (or jellies, if you prefer) are beautifully smooth and silky with a lovely tang from the fresh lime juice. A taste of summer to take us into Autumn.

Keep in mind, I have only made this particular flavour once (yep, no AWW triple-test kitchen here!) but they worked a treat so fingers crossed they work for you too!

HEART


 

Coconut & Lime Gummies

Ingredients:

3 tbsp good quality powdered gelatin (I used Great Lakes but you can also buy from I Quit Sugar)

1/2 cup water

small can coconut milk (270ml)

1/2 cup pure cream (don’t buy that stuff full of thickeners – 100% cream only!)

1-2 tbsp rice malt syrup

zest and juice of 1 lime (if the lime isn’t super juicy, perhaps squeeze another one)

pinch of salt

1/2 tsp vanilla extract, optional (but it does make it taste extra delicious!)

Method:

Pop the gelatin and water in a bowl  and combine well. Leave to bloom for 5 mins (it will become a slightly solid, rubbery ball).

Throw the rest of the ingredients (except the lime zest and juice) into a small saucepan and place over medium-low heat. Just as the liquid looks like it’s about to start to boil, turn off the heat and add the bloomed gelatin – breaking it up into pieces if necessary. Stir thoroughly until the gelatin has completely dissolved. Add in your zest and juice.

Using a stick mixer, whiz up the mixture until completely smooth. You could also (carefully) pour it into a blender and give it a quick whirl (I haven’t tried this method so let me know if you do and if it worked!)

Once it’s all nice and smooth, pour the liquid into silicone moulds or a cake/slice tin/lunchbox lined with cling wrap, allowing excess to hang out over the edge (this makes it easier to remove once set).

Pop it into the fridge for an hour or so until set.

If you’ve used a cake/slice tin, lift the cling wrap edges and gently remove the set jelly from the tin. Slice into squares.

If you’ve used silicone moulds, just carefully press the set jelly out of the moulds.

Store these delicious gummies in the fridge and consume within 7-10 days. 

This recipe is adapted from Sarah Wilson’s latest book ‘Simplicious’. You can purchase the book here or at all leading book and department stores. You can also find more free, yummy recipes here.