Since becoming a mama life has simply whizzed by. The saying the “days are long but the years are short”, has never been so true for me. Juggling being a solo mama, establishing myself again in my creative pursuits, photography business and setting some goals has been all consuming.

You might have been wondering what I have been up to since the last time I posted. It has been a while and I have really missed this little space to share my creativity, dreams and now being a mama.

MY GIRL

My gorgeous girl is almost 3! How on earth did that happen?! She is a sweet, kind and thoughtful little girl. The house is filled with tutus, dolls and lots and lots of pink. M has always known what she wants and loves to talk, non-stop. We are at the ‘why’ stage, but why mama? Learning to breathe and being patient has been a process and I pray for this everyday. To fill my heart with grace and patience. Each time a question, the same one is asked multiple times I want it to be like it is the first time I am responding with love, compassion and grace. Is this easy? No. I make mistakes but I always own them with M and as I say to her “when we know better we do better”. It’s the first time I have been a mama and the first time she is navigating this life. So we do our best.

I am reading a great book called The Whole Brain Child, it is so insightful to how we engage and nurture our children. Having an awareness that our words are powerful has been a constant thought when raising my daughter. They can make a child soar through life or they can fill them with feelings of shame and inadequacy. I believe in gentle attachment parenting with loving and mindful boundaries for both parent and child. Raising a confident, empathetic and courageous daughter is my main focus.

PHOTOGRAPHY

Being a solo mama I have had to re-establish myself creatively and having a vocation that allows me to be a stay at home mama with my daughter and help pay the bills. I have invested time into my photography and I absolutely adore working with brands that are aligned with my philosophy. Brands that are sustainable, natural, promote wellness, add beauty to the world or involves good food and drink. In the last year I have worked with some amazing brands; hand blended naturopathic organic teas, handmade natural leather sandals and divine vegan bath products.

I love working with natural light. My heart loves both light and bright and dark and moody images. I specialise in content creation for food, brand and lifestyle photography. When you choose me as your photographer you also get me as a stylist plus I have an extensive prop collection at my fingertips. I call that a win win situation. A lot of photographers have to charge for a stylist plus hiring props, which always means extra cost. Packages start from $195. Email me at LM@lynmmcreanor.com for my media kit and to discuss your branding and photography requirements.

ARCHIVAL PHOTOGRAPHIC ART PRINTS + EXHIBITION

Last year I launched my online shop stocking my photographic art prints.

I am planning an art exhibition in Sydney later this year. A collection of photographs, capturing the essence of florals and vintage pieces. FORAGED + FOUND. Flowers FORAGED and collected from the mountains and my dear neighbours gardens. FOUND pieces, mostly vintage, styled, shot and edited to reflect their raw and well lived beauty. Add a piece of art to your home, work space or business.

AIRBNB

When I am on location shooting in Sydney our house is listed on Airbnb. It is also available to host workshops and photoshoots. Here is a little description from my website.

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It was a made-to-order Autumn day with the end of summer still teasing us with warm days and cooler nights preparing us for the colder months ahead. Our big maple tree was clinging to its green hues not succumbing to turning into the shades of the season. The perfect backdrop for a relaxed afternoon tea with a few girlfriends to celebrate the arrival of our baby girl.

It was a stretch at 34 weeks pregnant preparing for a high tea with mostly homemade treats. My sister Kath came to help the night before and friend Sabrina was a Godsend arriving early so she jumped in to help before the girls arrived. We had an early start at the flower markets which were insanely busy. The day following my baby shower was Mother’s Day so it seemed like most of Sydney had decided to head to the markets to buy a bunch of flowers for Mum. What would have been a one hour round trip ended up taking almost three! Needless to say we were then a little pushed for time. But it was worth the effort because these imported peony roses were a fabulous statement piece on the table.

  INVITATIONS

My foray into the business world was destined to be as a maker and creative. Having always loved the medium of paper I started making handmade greeting cards. This led to making stationery for weddings and special occasions. I love the tactile feel of receiving an invitation that has taken time to design and make. I wanted to make something special for my baby shower invitation – something which would become a keepsake and for my baby girl to have in her memory box. The star of the show was a divine Princess Swan with a silver glitter crown. The swan sat gloriously with glitter eggs and photographed – this became the postcard style invitation. The invitation was slipped inside a velum envelope stitched on each side and tied with twine and a hand glittered feather.

MENU

Ricotta, Cherry Tomatoes, Thyme & Parmesan Puff Pastries

Chicken, Aioli, Sun-Dried Tomatoes, Walnut & Parsley Finger Spelt Sandwiches

Seasoned Egg Khorasan Finger Sandwiches

Cheese Board

Spelt Scones, Strawberry Jam & Vanilla Cream

Vanilla Pannacotta, Fresh Figs, Candied Orange Rind & Rosemary

Potted Banoffee ‘Pie’

Spelt Raspberry & Coconut Cupcakes

Cookies n’ Cream Macaroons baked by Nat from House of Harvs

Caramel Slice by my dear friend Vivi

Shortbread, Rocky Road & Marshmallows (from Sweetness the Patisserie)

Raspberry, Pomegranate, Strawberry, Mint Refresher

THANK YOU GIFTS

Each guest received a little thank you gift to take home. I love a good foot soak especially one that has peppermint – it gives your feet a lovely refreshing tingly feeling. Using organic ingredients a rosemary, lavender and peppermint foot soak bottled in a vintage style flask bottle and dressed with a thank you tag with tulle detail. I made a few extras which are available for sale in my etsy store. A sweet hostess gift, a nice touch for a house guest, a baby or bridal shower. My head is spinning with excitement with all the pretty parties I can plan for my sweet Madeleine.

In all things beautiful,

Lyn xx

Little M’s Baby Shower

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There is so much beauty in a cake adorned with fresh blooms. I usually bake my own cake but sometimes it is easier to buy a cake from a good baker or patisserie. So, if time is not on your side you have permission to cheat and buy a cake! My husband introduced me to this utterly scrumptious and moist chocolate mud cake from The Old Oak Patisserie in Sydney’s CBD.

LYN’S TIPS FOR DECORATING A CAKE WITH FRESH FLOWERS

The key elements are SHAPE, COLOUR, TEXTURE and BALANCE when building your floral decorations.

SHAPE – Anything goes when choosing a cake shape however I prefer to dress a round cake. A rustic naked cake with multiple layers, a basic round or two layered sponge cake would be my suggestions. You really can dress to impress and make your cake the centrepiece of your celebration.

COLOUR – Choose a colour palette to complement your cake. I love layering different tones and depths of colour because it adds complexity and really makes your cake pop! If you cannot decide on a colour the simplicity of white flowers and green foliage to me is timeless perfection.

TEXTURE –  Look for flowers and foliage with different sized buds, flowers and leaves to add depth and texture.  A few ideas for adding texture is using fresh or dried fruits, berries and rose petals.

BALANCE – Placement of flowers is important to create a balance which is aesthetically pleasing to the eye. Creating a relaxed and less structured arrangement does have to be strategic otherwise your arrangement could end up looking messy. Don’t worry too much if you make a ‘mistake’ with placement as icing is quite forgiving and you can always hide behind a flower!

To start building the arrangement I start from one side and add each stem so it nestles next to the others.  Much like a florist builds a bouquet or arrangement. For a more organic and fluid design place the flowers flowing down one side of the cake. Don’t be afraid to be a little avante garde and add height with cherry blossom twigs or the like. Alternatively, you can start from the centre and create an arrangement that is balanced symmetrically.

CHOOSING FLOWERS

Organically grown flowers are the best choice. If you have a garden or access to flowers which have been grown free from nasty pesticides and chemicals this is the best option. I love garden roses and foraging in the garden for lovely blooms and foliage. Fresh garden herbs, fresh and dried fruits and micro herbs are also a pretty addition to the cake decoration. Edible flowers are now all the rage and you can find them popping up in supermarkets especially organic wholefood markets.

EDIBLE FLOWERS

Here is a list of edible flowers. Petite Ingredient has a wonderful range of organic edible flowers which are grown in Victoria’s Yarra Valley. They are used in sweet and savoury dishes and they have gained popularity in recent years.

begonias

borage

calendula

camelia

carnation

chamomile

chrysanthemums

cornflour

dahlia

daisies

dandelion

dianthus

echinacia

fennel pollen

fuchsia

hibiscus

lavender

lilac

linaria

marigold

nasturtium

pansy

pelargonium

peony

petunia

roses

rosemary flower

snap dragon

sunflower

tulip

viola

violet

PREPARING FLOWERS

Gently wash the flowers and foliage in cold water and dry thoroughly on a paper towel. Check there are no little bugs especially ants hiding in the flowers, strip the flowers of any leaves and remove any thorns. Once you have worked out the placement of the stem, trim the end at an angle and wrap the end of the stem with floral tape to ensure no sap contaminates the cake. Now you are ready to decorate your cake!

STEP-BY-STEP

To get you started here is a step-by-step guide to how I arranged the flowers on the cake pictured. With each cake you decorate you will gain confidence and work out what works and what doesn’t.

LITTLE EXTRAS – Adding delicate handmade bunting to your cake makes it extra special! You can find these handmade glitter feathered bunting in my etsy store. They are available in silver, rose gold and gold glitter and best of all you can re-use it for another celebration.

The Old Oak Patisserie T21, Metcentre 273 George Street Sydney (02) 9241 2050 (open Monday – Friday only)

Koch & Co (floral tape)

Petite Ingredient

Have fun adding a little beauty to your plain cakes for your next celebration!

In all things beautiful,

Lyn xx

{DIY} How to decorate a cake with flowers + foliage

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I have been otherwise pre-occupied with baking our sweet baby girl for the past 40 weeks and 2 days to be precise. No one can prepare you for pregnancy, birth, the fourth trimester and becoming a mother for the first time. No two stories are the same, well there are similarities but each is unique and a gift to embrace wholeheartedly. I feel blessed to experience the joy, beauty and wonder of growing another human inside my belly. At the age of 43 it truly was a gift from God because only 1% of women conceive without medical intervention at my age. I believe minimising stress, keeping fit, eating organically, seeing a Chinese traditional medicine lady and having acupuncture helped my body prepare to grow our little one. A promise I have waited almost a lifetime for and I am blessed beyond measure and my heart filled with praise and gratitude at how loved I am by our Creator to be Madeleine’s mama.

After a long 18 hour labour and only dilating 3cm baby and mama were in distress so we had to have a c-section. One thing you can count on is that you can have the best birth plan but it really is only the most desired outcome and there is no guarantee that it will go perfectly to plan!. Over the years I had heard many a story from girlfriends and the only consistency was that no story is ever the same. My plan was to have a drug free natural birth but would assess the situation as needed and always put our safety first. One of the best decisions we made was to do the Calmbirth course which had been recommended by a number of mums. We had a lovely weekend away in the Southern Highlands doing the two day pre-natal course. Calmbirth taught us techniques to manage labour, to work as a team and how I could be supported emotionally, physically and on a practical level during the birthing experience. I could not recommend this course enough for all those preparing for birth and labour. Pregnancy, giving birth and beyond really takes love, encouragement and support from your birthing partner.

Our little girl officially arrived on Friday 10 June 2016 at 12.40pm weighing 2820 grams and measuring 47.5 centimetres in length. Little M and I are at home in our warm love cocoon and hiding away from the chill of the cool winter air. I cannot imagine life before her. She was meant to be here to join our family. I may be biased but I think she is perfection. Her little face keeps me going. Breastfeeding on demand every 1 1/2 – 3 hours, doing everything one handed, being sleep deprived, eating, showering and going to the bathroom when I can, ignoring the pain from my c- section and chronic carpal tunnel lingering since my third trimester. She needs me more than ever right now and these days are precious and she will grow so quickly. I am thankful to have this time with her and watch her develop and grow.

In the meantime my gorgeous girl has been such a divine model for her mama! With a stylist/photographer mum her ‘portfolio’ is going to be filled with lots and lots of pics so stay tuned for more coming your way! Here are just a few to brighten your day – Madeleine Rose, 11 days old.

Calmbirth Unit 1, 19 Lyell Street Mittagong NSW Australia (02) 4871 1806

In all things beautiful,

Lyn x

ps. A special thank you to my mum who has filled our freezer with lots of nourishing food. My brother Simon who has kept us in supply of the best organic produce and to Elaine and my sister Greer for cooking a couple of meals. The best gift to a new mum is prepared meals! Coming a close second is having someone mind baby for a few hours so I can eat, shower or take a nap. It is the last thing on your mind when you are 24/7 tending to the needs of baby. Being pretty much house bound and not able to drive having my Aunty Wei, sisters Greer and Kathryn running around town for consumables and groceries has been my lifeline. THANK YOU my angels! It has been difficult relying on others especially because I am so independent and like to just get things done. xx  

NEWBORN PHOTOGRAPHY TIPS: Planning and timing is of the essence when photographing newborns. Plan your shoot straight after their feed when they are super chilled and drunk on mama’s milk. Have all your outfits and props ready and dress the little one before feeding if the ‘costume’ allows. If you are shooting with natural light work out the best time of day to do this and click away because you only have anywhere between 5 and at a stretch 20 minutes before baby becomes restless.

Introducing {Miss Madeleine Rose}

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BASIC VEGAN CUPCAKE RECIPE

This is a deliciously moist vegan cupcake recipe. It is my go to cupcake and cake recipe. I like to experiment with different flavours adding seasonal fruits, coconut, choc chips or jam to the recipe. I have used diary in the icing – I really cannot go past a good buttercream icing.

INGREDIENTS

Makes approximately 20 cupcakes.

1 1/2 cups milk (almond, oat or rice)

1 Tbsp apple cider vinegar

2 cups white spelt flour

2 tsp baking powder

1/2 tsp bicarb soda

1/2 salt

1 1/8 cups fine organic raw sugar

1/2 cup rice bran oil

1 tsp vanilla powder or organic vanilla essence

1/2 tsp coconut essence

METHOD

(1) Preheat oven to 175 degrees celsius. In a medium sized bowl add apple cider vinegar to your chosen milk and whisk until light foam on the surface. Set aside.

(2) Mix sifted flour, sugar, salt, bicarbonate soda and baking soda.

(3) Add oil, vanilla and coconut essence to milk mixture. Whisk until combined.

(4) Add wet mixture to dry mix, using a whisk mix until even with no lumps.

(5) Fill patty pans to 3/4 full and place in oven for 15-20 minutes. Check with a wooden skewer that it comes out clean. Place on a cooling rack.

Now for the fun part of baking, decorating your delicious baked goods.

I used two different types of icing, a buttercream icing for the Easter Egg Cupcake and a lemon frosting for the Easter Bunny Cupcake.

EASTER EGG CUPCAKE

INGREDIENTS FOR ICING

125 grams salted butter

1 1/2 cups icing sugar mixture

1 Tbsp milk

1-2 tsp natural vanilla essence

natural green food colour

METHOD

(1) Using an electric mixer, beat butter until pale. Gradually add icing sugar mixture, milk, vanilla essence, beating until evenly combined.

(2) Add green food colour to desired depth of green. I use the head of a toothpick to dip in the colour then beat until colour is evenly distributed in the icing. Keep adding these small amounts and mixing until you reach the perfect colour green.

(3) Using a medium sized drop flower tip icing nozzle starting from the circumference of the cupcake pip the individual ‘flower’ tips. Continue until the whole cupcake is covered in ‘green grass’.

DECORATE with store bought speckled Easter eggs

EASTER BUNNY CUPCAKE

INGREDIENTS FOR ICING

3 Tbsp salted butter

3 cups icing sugar

3 Tbsp lemon juice

pinch salt

METHOD

(1) Using an electric mixture, cream butter until pale.

(2) Add a third of the icing sugar, beat well.

(3) Add lemon juice, beat well.

4) Add a third of the remaining icing sugar, beat well.

(5) Add salt and remaining icing sugar. Beat until fluffy.

(6) You must ice your cupcakes immediately after making the icing as it sets quickly. Using an icing palette or vintage butter knife ice the top of the cupcake then decorate with candy as per images.

DECORATE with store bought candy, spearmint leaves cut in two length ways for the ears, two mini musks for the eyes and red M & M’s or red skittles for the nose.

TIP: With any leftover lemon frosting pop it in the fridge and serve with fresh homemade pancakes. If you are a lover of lemon and sugar on your pancakes this is even better. For the perfect fluffy spelt pancake recipe go here.

Have a happy and safe Easter. A time to be thankful for God’s grace and sacrifice that we may live in freedom from condemnation and rejoice in the love of Jesus.

In all things beautiful,

Lyn x

{Easter Cupcakes}

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Learn how to make the sweetest decorations, boxes, gifts and table styling details for your Easter celebration.

ADULT EASTER WORKSHOPS

Make a bunny, gift box, paper basket and glitter and decorate eggs. Included is a lovely afternoon tea.

Adult Workshop – Saturday 12 March 2016 2pm-5pm at Grosgrain in Wahroonga. To book click here

Tickets – $110 (includes all materials and afternoon tea)

KIDS EASTER WORKSHOPS

Little ones will make their own bunny rabbit and glitter eggs to take home in a handmade paper basket. Included is a light refreshment and Easter bunny cupcake. Recommended for children aged 7-12 years old.

Workshop 1 – Saturday 19 March 2016 11am-12.45pm at IATB HQ in Killara. To book click here

Workshop 2 – Saturday 19 March 2016 3pm-4.45pm at IATB HQ in Killara. FULLY BOOKED

Tickets – $75 (includes all materials, organic cupcake and drink). To book click here

Please choose carefully as we do not offer refunds. You are welcome to pass your ticket onto a friend. If you do please email lyn@inallthingsbeautiful.com with the new attendees name.

In all things beautiful,

Lyn xx

{Easter Workshops}

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I am a romantic. I am one that succumbs to the lure of Valentine’s Day. How can I not love a day that celebrates L O V E ?! There is a big BUT, I don’t think that expressing love has to cost the earth. A lovingly prepared meal, a picnic or handmade card and gift is filled with love and intent. Isn’t the whole idea to celebrate the love you share in the most precious commodity of all – TIME. That said shouldn’t every day be filled with sweet love notes, gifts of affection and expressions of gratitude?. Being thoughtful, kind, encouraging and supportive are all acts of love which mean more than fluffy toys and long stem red roses. I have banned my husband from buying me red roses on V day, any other day yes but paying exorbitant prices for a rose on a particular commercialised day of the year is quite ludicrous.

This year we are going to our favorite local French restaurant which is a real treat as we only go there on special milestones and celebrations. I can only imagine next V day I will be knee deep in nappies and breast feeding baby!

As each year passes I seem to fill up my time with more stuff and have less time to make and create little treasures for the one I love. With work commitments, family and the everyday expectations and pressures of life it is important to take time with the one you love. To connect, dream and share your worlds. Valentine’s Day is just an extra bit of love and a reminder to take time and slow down together.

For our first V day I hand stitched my husband to be a heart – it was filled with little red ribbons symbolising the complexities, layers and beauty of a relationship.

Here are two diy paper projects to be made any day of the year!

GIFT BOX

I have made thousands of handmade boxes for wedding favours, christenings and invitations with my business Rosebud Designs. I never tire of the beauty in a handmade box. Whatever fills the box will always pale in comparison to the precision and delicate details of the actual box. Presentation and packaging is what sells and makes that first impression count. I hope you enjoy crafting boxes as much as I do.

MATERIALS

assortment of card stock

craft glue

scissors

ribbon, gift tag and trinket

METHOD

Box Base

1. Cut a 25cm x 25cm square of card stock. Neatly fold each side 2cm from the edge of the paper with a nice even crease. Cut down the fold on each side of the box to form the sides of the box. Place glue on the corner squares and glue to the sides of the box.

2. Cut a 20.8cm x 20.8cm square of card stock in a co-ordinating colour or pattern to line the base of the box. Secure with craft glue.

Box Lid

1. Cut 25cm x 25cm square of card stock. Neatly fold each side 1.9cm from the edge of the paper with a nice even crease. Cut down the fold on each side of the box to form the sides of the box. Place glue on the corner squares and glue to the sides of the box.

2. Cut a 21cm x 21cm square of card stock in a co-ordinating colour or pattern to line the lid of the box. Secure with craft glue.

Depending on the size of your gift you can make this box in all shapes and depths. Place your gift in the box and finish with beautiful ribbon, gift tag and trinket. I like to use beads, haberdashery and vintage finds for my little trinket to add that extra special detail.

HANDMADE ENVELOPE WITH HEART SEALS

I have forever been a fan of master crafter Martha Stewart. Until recently I had every issue of MS Living magazine dating back 20 years! To be honest I rarely flick through them for inspiration since joining Pinterest and everything has gone digital. Space was also a factor in putting them in the recycling bin. It was a sad day but I am consoled by the fact that I still have not said goodbye to my MS Wedding magazines, another 20 odd years worth. Before parting with my beloved mags I had to have one last flick through and scan the beautiful pages for inspiration and hoping that my brain would archive the details on all the pages.  Inspired by a Valentine’s issue of MS Living I have put my own spin on her handmade envelopes. They are quick and easy to make and you can have so much fun with different papers. I made a slight adjustment to Martha’s design and secured the paper hearts with a little cross stitch – sweet kisses on the back of your envelope.

MATERIALS

assortment of paper or card stock

pencil

heart paper punch

glue stick

scissors

needle

thread or twine

envelope template

METHOD

1. Place your envelope template on your paper stock with the pencil trace around the template shape. Using scissors cut out the envelope.

2. Fold each side of your envelope to form the envelope.

3. Using the paper punch cut out 2 hearts in co-ordinating card stock. Thread your needle and tie a double knot and secure the hearts as pictured with a cross stitch. On the top heart keep a 15cm length of thread to loop around the hearts and seal your envelope.

4. Glue the bottom half sides of the envelope.

Fill your special envelope with a love letter and sweet nothings to the object of your affection.

Happy Valentine’s Day!

In all things beautiful,

Lyn xx

{Valentine’s DIY Papercraft} Gift Box + Envelope

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Hot summer days means quick and easy meals. I am not keen on spending hours in a hot kitchen preparing dinner in sweltering heat especially whilst pregnant! On a balmy evening I would rather relax with family and friends over a vino and good conversation. A winner dish should be easy to prepare, use fresh seasonal organic ingredients and of course be delicious. This meal ticks all the boxes and all of the ingredients can be found in most kitchen pantries.

It is going to take a lot of work but I am committed to picking fresh tomatoes off the vine from my kitchen garden next summer. Yes, I need to prepare the soil, plant them and love them everyday and my years of dreaming needs to become more doing before another season passes me by. The sweetness of homegrown tomatoes remind me of the Island of Santorini in Greece where I would eat them by the handful as the sweet bursts popped in my mouth one by one!. The next best thing would be ones that I have grown myself.

I like to cook or prepare in bulk as it saves time, is energy efficient and economical for our family of four and soon to be five. The koftas freeze well and I usually make double or triple batches so they are always on hand. They are great for kids lunches served cold on a bread roll with lettuce and a splash of tomato sauce. Bring along a big bowl of homemade tabouleh to your next BBQ or picnic it will sure to be a hit. For those last minute surprise guests popping in you can whip up the tzatziki and once you know how easy it is to prepare you will never buy a store bought one again. Otherwise make the trio of recipes, buy a loaf of good crusty bread, chill the wine and invite a couple of friends over for a relaxing afternoon.

KOFTAS (makes 16)

INGREDIENTS

500g organic lean minced beef or lamb

small onion, finely diced

1 tbsp garlic, crushed

2 tsp ground cinnamon

1 tsp ground cumin

100ml tomato sauce

3/4 cup breadcrumbs

1 egg, whisked

1 tsp ground pepper

1 1/2 tsp salt

rice bran oil for pan frying

 METHOD

(1) In a medium sized bowl place the beef mince, onion, garlic, cinnamon, and cumin using your hands combine well. Add the tomato sauce, breadcrumbs, egg, salt and pepper using your hands, mix until all ingredients combined evenly.

(2) Shape the mixture into oval shapes and flatten until about 15mm thick. This mixture will make approximately 16 koftas.

(3) Place a large non stick pan on medium to high heat. Lightly spray the pan with rice bran oil and cook 8 koftas at a time. They should take 3-4 minutes on each side until lightly browned. Serve warm.

QUINOA TABOULEH

INGREDIENTS

1 cup cooked quinoa

1 punnet (250g) cherry or egg tomatoes, halved or quartered

1 bunch flat leaf parsley, chopped

1 generous handful of mint, chiffonade

1 stick of shallots, finely chopped

1 tsp garlic, crushed

2 tbsp lemon juice

1 tbsp olive oil

ground pepper

salt

1-2 tbsp buckwheat (optional)

METHOD

(1) In a medium sized bowl mix together quinoa, tomatoes, parsley, mint, shallots and garlic.

(2) If you are serving straight away add the lemon juice, olive oil and salt and pepper to taste. Otherwise complete step 1 refrigerate overnight and complete step 2 before serving. For an optional crunch sprinkle buckwheat over tabouleh.

Tip: Chiffonade is a chopping technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips.

TZATZIKI

INGREDIENTS

3/4 cup natural Greek style yoghurt

1-2 cucumbers, grated

1-11/2 tsp garlic, crushed

1 tbsp lemon juice

ground pepper

salt

METHOD

(1) Place yoghurt, cucumber, garlic and lemon juice in a medium sized bowl and mix together with a spoon until evenly combined. Add salt and pepper to taste. Refrigerate until ready to serve. It will stay fresh in the fridge for a few days. Depending on whether you like a thicker or runnier tzatziki use 1 or 2 cucumbers.

End your meal with a refreshing homemade granita, seasonal fruits or a cheese platter. Bon Appetite!

In all things beautiful,

Lyn xx

{Summer Days Recipe} Koftas, Quinoa Tabouleh + Tzatziki

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LOT’S OF LOVE AND BLESSINGS TO YOU THIS CHRISTMAS

A special day to celebrate the birth of our Saviour Jesus Christ.

For to us a child is born, to us a son is given, and the government will be on His shoulders. And He will be called Wonderful Counselor, Mighty God, Everlasting Father, Prince of Peace. Isaiah 9:6

May your heart, home and family be filled with peace, comfort and love today and everyday.

A LITTLE MIRACLE IS GROWING IN MY BELLY

The best gift ever is growing strong in my belly.  It has been a challenging few months with morning sickness and extreme fatigue. All this seems like a distant memory now knowing baby is doing well. Almost at the halfway mark! Woohoo! I am so grateful and thankful for this miracle of life and looking forward to Christmas 2016 and being a mumma.

A SPECIAL GIFT FOR YOU

You may remember a little Christmas in July collaboration I did this year with some truly AMAZING women. Here is a free e-book for you designed and edited by Mary Rizza Cruz Creative and Natalie Harvey from House of Harvs. Filled with inspiration and recipes to celebrate everyday. I hope you enjoy!

Christmas In July E-Book

I have a back log of posts and images to share with you which I am just a little excited about – so you will be seeing more beauty and inspiration coming your way.

In all things beautiful,

Lyn x

{Merry Christmas, A Little Miracle and A Gift For You}

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Bacon and maple syrup is a glorious marriage of flavours to delight your tastebuds. I must admit that I have only just recently tried this combination of sweet bacon goodness. My sister Kath lived in Canada some fifteen years ago and she has been a big fan of this breakfast treat since then. It’s one of those flavour pairings like salted caramel which is a perfect balance of sweet and salty.

We love waffles and pancakes on a slow weekend. With a variety of toppings to add to these delicious light and fluffy pancakes. YUM! When I make pancakes I mix everything together by feel to get the right consistency however this recipe has made me re-think my method. So without further ado here are some quick pics I took before we devoured every last crumb and drizzle.

ORGANIC SPELT PANCAKES, BAROSSA FOODS NITRATE FREE BACON DRIZZLED WITH CANADIAN MAPLE SYRUP

serves 4-6

INGREDIENTS

250g spelt flour

2 tsp baking powder

3 tbsp spoons sugar

1 tsp bicarb soda

pinch of salt

2 eggs

300ml milk

3-4 tbsp rice bran oil

TO SERVE

8-12 rashers nitrate free bacon

organic maple syrup

METHOD

(1) Place bacon rashers in a large cold frying pan and place on low heat. When the bacon starts to curl turn the rashers over. Continue to flip them until they are cooked evenly and to desired crispiness. Place in oven at 75-100°C.

(2) In a large mixing bowl combine the spelt flour, baking powder, bicarb soda, sugar and salt. Set aside.

(3) In a small bowl whisk the eggs, milk and oil into a smooth liquid. Gradually add the liquid to the dry ingredients constantly stirring so that you avoid getting lumps. Once all the ingredients are combined and without lumps, leave it to sit for 10 minutes. Allowing the mix to sit will give you light and fluffy pancakes.

(4) In a small hot fry pan, melt some butter and then add approx. 2 tablespoons of the pancake mixture into the pan. When the mixture is golden brown underneath, flip the pancake to cook the other side. Keep them warm in the oven until all are ready for serving.

(5) To serve: Stack the pancakes on a cake stand or pretty plate, pile the bacon on top of the stack and drizzle generously with maple syrup.

Tip: My choice of cookware is the Neoflam range with a non stick ceramic coating made of sand, stone and silica. Ecolon^TM coating is a healthy alternative to PTFE non-stick coatings. No nasty teflons in our house we kicked this to the curb many years ago. If you have not already heard teflon leaches toxic chemicals into the food and toxic fumes into the environment. The cookware is lightweight, easy to clean and cooks evenly. The fry pans are oven proof up to 250°C. It is time to spring clean your choice of cookware for your health and your family.

In all things beautiful,

Lyn x

{Organic Spelt Pancakes} Nitrate Free Bacon drizzled with Canadian Maple Syrup

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