Jude Blereau ~ Date & Ginger Oat Cookies

If you are even remotely interested in the wholefood movement, you will know of Jude Blereau.

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Jude is an author, food coach, cooking teacher and ‘real food’ activist. She’s been involved with the organic and wholefoods industry for more than 18 years and is a passionate advocate for sustainable farming practices. Jude is a member of Chefs Collaborative – a network  of chefs, cooks and restaurateurs working together to promote sustainable farming, fishing, humane animal husbandry and local artisanal cuisine.  She is also an ambassador for Thermomix.  As you can see, Jude is one busy lady.

I was lucky enough to be invited  to see Jude as part of her current Australian tour, and to add additional interest to the event (as if I needed any) this one night only was aimed at Thermomix owners. Double bonus.

Jude’s food philosophy  is all about nutrient dense, tasty food that’s realistic in a home kitchen.  Her passion for whole foods and natural, realistic approach was evident right from the onset.  And I was surprised and pleased to discover that we trained at the same Teacher’s training college in WA, many years ago. Yes, Jude was a kindergarten teacher too.

Jude’s book “Wholefood”, contains this recipe. Whilst the original is not TM based, I was inspired by Jude to adapt. I hope you enjoy.

Ginger Oat Cookies 

slightly adapted from Jude Blereau’s “Wholefood” book.

  • 100g dried dates
  • 390g oats
  • 60g pecans or walnuts
  • 110g glacé (crystalized) ginger (Buderim)
  • 125g Macadamia oil
  • 125g honey
  • 2 eggs

Prehaet the oven to 180c and line 2 flat sheet baking trays.

  • Place the dates in the TM bowl and add 60ml warm water. Stir on reverse, 5mins, temp 100
  • Add ginger. Stir on reverse, 5mins, temp 100 – you may have to add a little more water depending on your dates. You want to have a smooth date paste and small ginger chunks.
  • Add nuts. Turbo 2 or 3 times.
  • Add oats, eggs, oil and honey (in that order) and mix on knead, 3 mins to make a soft, well combined dough.
  • Roll into large golf ball sized balls and space out onto trays. Flatten balls to make 4cm x 1cm disks.
  • Bake fr 10 – 15 mins until soft golden brown. Allow to cool on the trays.

The nuts and fruits are interchangable. Pistachio and cranberry is very nice, dried apricots and brazil nuts are wonderful. Keep your ginger to make sure the cookies are always amaze-zing!

For Judes’ tour dates, pop over to Jude’s website.

Losing my Best Friend

Dear friend,

I don’t know why you left me. I don’t know what happened that turned you away.

I don’t know the thought processes that went in to making the decision you made.

I don’t know if you agonized, rationaled, or seesawed with emotion, or if you simply said ‘over’.

I don’t know if you were led, deceived or misinformed. I don’t know if there were preceding events, or if I simply failed in meeting your expectations.  I don’t know if I let you down.

I simply don’t know.

I do know we were friends – closer than sisters – for over 30 years.

And then we weren’t.

From the age of 6 and 8, respectively, you and I, we were almost inseparable. From the day your brother knocked over our back fence so we could talk without peering through the pickets, we were peers. We danced. We laughed. We kissed boys. We sang to the same bands, our hairbrushes synchronised with our hotpants as we emulated Agneta and Annifrid,  Dancing Queens.

I knew when you first had a boy friend. I knew when you first did it, and was both at once startled and stimulated when you did it again. I mopped up the pieces when he broke your heart.  You cried, I cried, then we went to see Grease and ate malteasers and ice cream.

You taught me to shave my legs, pluck my eyebrows and inhale without coughing. I taught you how to do your hair so it covered your ears.

I was there when you first shoplifted. You were there when I had my first period. The rites of passage, we shared together, first you, then me, but always together.  I was there when your sister hit you. You were there when my dad hit me. I yelled at your sister. You yelled at my dad. Together we vowed – no one would hit us when we were adults. No one.

We were so brave.

I do know the exact moment when I realised that you had gone.

It was there, in the funeral home.

The first time we had been in the same place, at the same time, for over a decade.  We were there because we had both lost the same somebody. You walked towards me, my arms raised, ready for the warm hug I had missed. Yes, you returned the embrace – but it was cool, perfunctory, brief.

It confused me.

It was like being hit.

I looked for solace in your eyes, but your eyes didn’t want to look into mine. They darted away of their own accord and busied themselves watching nearby relatives.

I could have asked.

You could have told.

But neither one of us were brave.

I’d been gone for a long time. 15 years goes by so quickly when life gets in the way. You had married again, your girls – the ones that learned to walk in my house -  are now fully grown, beautiful women.  I  had a child, creating life at around the same time as you were setting teenagers off to find their own wings.

I always was that few steps behind you.

I just didn’t realise the gap had grown so damn wide.

That was three years ago, friend. It’s taken me this long to write you this letter. I didn’t know the words. I didn’t understand the feelings. I guess, also, I hoped that if I let it be, it wouldn’t be broken.

But it is.

I don’t know how to fix it.

But I do know one thing.

I miss you.

x

 

 

(edit: Published iviilage May 2013)

Ain’t Nothin’ like the Real Thing

What do you think of when you see this?

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Or this?

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You’d be forgiven if you think to yourself, this guy’s simply doing his delivery run. And he might very well be, too.  But this truck was parked,  engine off, locked, driver absent.

The thing that strikes me, is that this significantly branded truck – and this is one of the world’s most globally recognised colour/logo combinations – not only obstructed two lanes of passing traffic and blocked in some poor shopper’s car, but that he taken up no less than three – yes, 3 – designated disabled parking bays. And obscured the entry to the disabled/elderly access ramp.

So what? He’s busy, right? He’ll only be a minute?

It’s no excuse, but hey – we’re used to seeing that all the time with delivery runs, aren’t we?  And we’re OK with that. We’re Aussies. She’ll be right, mate.

We shouldn’t be.

The Coca-Cola work rights policy says:

“The Company…. has along-standing … intolerance of discrimination. We are dedicated to … workplaces that are free from discrimination … on the basis of race, sex, color, national or social origin, religion, age, disability, sexual orientation, political opinion or any other status protected by applicable law…”*
Their catch phrase? Live Positively.

When a Coke truck – or any delivery truck – parks over a disabled bay, it’s not only disrespectful, it’s unlawful.

I posted these images to Coca-Cola Amatil when I took them, several weeks back. They haven’t responded to me… yet. I’d love to hear what they think. I’d love to hear what you think, too.

Is this OK?

*Read in full, here

A Fashionable Conversation

Sometimes, when I put my clothes away, I imagine them having a little talk.

A chat about where they’ve been, what they saw, what they did.

Since they get trotted out for different events – usually food related – I imagine my garments to have gleaned quite  the  repertoire for the gastronomic.  And afterwards, post soiree, they are returned to the robe, resplendent with tales of their travels.

To be what they are.

Totally uncultured gossips.

I imagine them, whispering conspiratorially.

“Where have you been? What did you do?
Oh my gosh did you? And she was there too?
She wore you with what? Wow, you get out a lot!
She never wears me there, she thinks I’m too hot.

Did you taxi or bus? Or did you take the train?
Did you see poor Laboutin – she left his heel in the drain.
I see you tried the the crab cakes… there’s a bit on your neck.
Oh, it’s seared chicken livers, with cream sauce and Triple Sec?

Last time we went out, we took black wool pants
they got sat on all night, they had not a chance
the button – popped -  blame
Fromager d’Affinois
it had nothing to do with dancing on the bar!

Oh -Red dress is sulking. She doesn’t get out.
and poor linen jacket copped a greased  Brussels sprout-
She must love you a lot -  you got the padded hanger.
They’re usually reserved for items of glamour..
.”

And so it goes.

More often than not, it takes me to the next morning to return my clothes to the robe.

There are shoes to be shelved, underwear to toss to the basket. The discarded, unworn reject pile to be mollified and maintained.

And as I hang, fold and slide, I make sure sure to give a little smooth to the errant sleeve or collar.  Slip them back to their rightful place in queue of conspiracy, ready for their little chats.

As I turn away, from the corner of my eye,  I spy my make up brushes peeping out from my cosmetic case. And I wonder…

How to Make Haloumi

In the world of a foodie, everybody wants to own a cow. Or part of a cow, at least.

Why a cow? Well, owning a cow means one can legally use raw milk for consumption or in cooking, or if you’re feeling luxurious enough – in  a bath.

Well, let me tell you the milk I get from the cow goes straight into my belly.

But just in case you think I have a cow stashed away in my seaside abode, let me set you straight. Delores the cow is safely housed a long way from here,  on a small 10 acre farm called Lantanaland near Yatala in the hinterlands of QLD’s Gold Coast.  And she’s cared for very, very well. And I only own a part of her.

Let me introduce you to my friend, John Beesley.

John, ‘Beeso’ and his wife Vanessa have big dreams for their little farm.  Slowly expanding (and that includes their new little man, Curtis), they have a dream to open a cooking school and help others learn how to become as self sustainable as possible, through growing their own food including fruit, vegetables and even meats and poultry. John has strong ties to his patch, and is working hard to make a difference in his own small way, with the determination to show young Curtis’s generation a completely different way to survive.

One of John’s many talents, is that he hand milks his ‘girls’ and makes his own raw milk cheeses.

How John makes his Haloumi (and how you can, too).

Now, John really needs feed for his cows. Good, organic cows love fresh produce, and need more than just grass to survive. What they really love is a good bit of  fruit and veggie scraps, which are not as easy to come by as people think. These days large grocery chains dispose of wasted fruit and veg in great volumes. These dispersals are ideal cow feed supplements.

If you know anyone who can help John (or Delores!) with a regular supply of fruit and vegetable scraps, let me know – or pop by and visit him yourself. You can find him on his blog Lantanaland or on twitter: @Beeso. You’ll want to spend a whole lot more time in Lantanaland.

But hands off Delores – she’s spoken for.

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