Wednesday, February 13, 2013
The tooth-fairy nearly forgot to come the other night. It was Ada's fourth tooth to fall out so she knows the drill by now. I stumbled in to bed just before midnight, after a busy day of cooking/writing/editing photos. I was rudely awoken about an hour later by a little tap-tap on the shoulder from a small child. "Mum, the tooth-fairy hasn't come yet!?".
As I sent her back to bed assuring her the tooth-fairy must just be running late tonight, I made a mental note to dust of my wings and deliver the goods should I wake anytime between now and day-break. Lucky for me somewhere in that tired and very overloaded brain of mine someone was listening and about an hour later I sat bolt upright in the bed, snuck into Si's wallet, retrieved a little gold coin and swapped it for the tooth.
The things us parents do I tell ya.
Life has been all go around here since the kids started back at school (week two and Kye's still loving it, long may this last!). My days are a blur of food shopping, cooking, photographing, editing and writing. I'm trying my hardest to catch up on all the work that should have, but didn't get done over the summer holidays, before we pack our bags and head back home to NZ in a couple of weeks time! It's been nearly two years since we all stood on New Zealand soil and I'm bursting with excitement to see my family and friends.
I have a couple of AMAZING food blogger friends who have said yes to helping me out while I'm away with a couple of new recipes on here, which I'm super excited about. But between now and then, please don't be alarmed if you don't hear much from me. I'll be sweating it out in the kitchen somewhere covered in cocoa and flour. Exactly where I love to be. xx
mango, mint + lime lassi
If you don't have limes, just use the juice of 1 small lemon instead. I don't sweeten my lassi, but should you want to, add a little honey or brown rice syrup to taste. Any leftovers are great poured into popsicle moulds and frozen overnight for a frozen treat.
1 1/2 cups (375ml) plain yoghurt
2 medium mangoes, peeled and flesh cut off the pip
1 cup ice
1/2 cup (125ml) fresh orange juice (from around 1 large orange)
the juice of 2 limes
a small handful fresh mint leaves
honey or brown rice syrup, to taste, optional
Place all the ingredients into a blender and blend on high until smooth.
Slightly inspired by a recipe in The Sprouted Kitchen by Sara Forte.
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