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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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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My answer to the question “What would you take to deserted island” would be a brood of chickens and a rooster. They would provide me with a bounty of freshly laid hen eggs and a little company. They would live in paradise and I would get my diy on and build them a cage made of gathered sticks. Back to reality and not so far fetched would be to have our own chooks and a fancy hen house.

I like eggs fried, poached, scrambled, boiled or made into an omelette. Eggs anyway but like a good coffee they need to be made perfectly and everyone has their preferred choice of how they are done. For me over easy fried and a soft boiled egg means a good day in the kitchen!. Timing is so integral to cooking the perfect eggs – it only takes a few seconds to change the end result. The humble egg is such a versatile whole food and easily eaten for breakfast, lunch, dinner or snack. As a little bub my mumma fed me boiled rice and fried egg with soya sauce. It was and still is one of my favourite quick and easy dinners. My preference is organic wheat free tamari, shoyu or the staple in all Indonesian pantries ABC Kecap Manis – I am yet to find an organic alternative to this sweet sticky sauce.

Making a creamy scrambled eggs is relatively easy. The trick is to cook them on a medium to low heat and not overcook them. I find taking them off the heat when they are actually undercooked will give you that delicate creaminess. Once you take the pot off the heat the eggs are still cooking from the heat of the base. It can be a matter of an extra 10 seconds between perfection and cooking a scrambled omelette.

PERFECT SCRAMBLED EGGS, FETTA CHEESE + FRESH GARDEN HERBS

serves 2

INGREDIENTS

4 organic eggs, cracked

1/2 cup full cream milk or for extra creaminess use fresh cream

80 grams fetta cheese, lightly crumbled

handful of fresh flat leaf parsley and coriander, finely chopped

1 Tbsp butter

pinch salt and grind of pepper

METHOD

(1) Crack the eggs into a small bowl, add milk, pinch salt and pepper. Whisk the egg mixture with a fork.

(2) Heat the butter in a small pot on medium heat and coat the bottom of the pot with butter when it starts to foam add the egg mixture to the pot. Cook for 20-30 seconds then stir the eggs so it doesn’t stick to the pot. Reduce heat to medium to low. Continue to stir the eggs every 10 seconds for 1 minute. Add the fresh herbs and stir the eggs for another 10 seconds. Lastly add the crumbled fetta and lightly stir and take off heat. The eggs should be slightly undercooked. The last bit of cooking will be done off the heat. Stir the pot once more. Serve straight away with toast, vine tomatoes, fetta and garnish with a sprinkle of finely chopped fresh herbs and micro herbs if on hand.

In all things beautiful,

Lyn x

{Perfect Scrambled Eggs, Fetta Cheese + Fresh Garden Herbs}

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Cooking up a big pot of soup and freshly baked bread with lashings of organic butter is my perfect winter meal. One of my favourite soups is Pea and Ham Soup and I like to add either cooked brown rice or quinoa for a complete meal. Otherwise my go to bread is Teresa Cutter’s Irish Soda Bread – a quick and easy to prepare recipe with no proving needed. This soup does take a bit of time but is well worth the effort. It tastes better on the second day when the flavours settle and it becomes thicker which I prefer. Using both green and yellow split peas gives a lighter and sweeter flavour instead of the traditional green split peas. The ratio of green to yellow is up to you, you might like all green.

PEA AND HAM SOUP

INGREDIENTS

300 grams yellow split peas

300 grams green split peas

1 organic ham hock

2 cloves garlic, crushed

2 medium onions, diced

3 carrots, diced

bouquet garni – handful thyme sprigs, 2 bay leaves, 6 black peppercorns

salt to taste

3 litres water

rice bran oil for frying onions

METHOD

(1) Soak the split peas overnight in a glass bowl and add water until it is 4 cm above the peas. Ensure the bowl is large enough to hold the peas as they will double in size.

(2) In a large pot add enough oil to brown onions and then add garlic and fry until garlic is cooked.

(3) Now everything goes in the pot. Split peas, carrots and ham hock. I like to cut some of the meat off the hock and place it in the pot. Add 3 litres of water and the bouquet garni. Bring to the boil. Then reduce heat to medium to low and simmer stirring occasionally over 4-5 hours. The peas will soften and the ham will fall off the bone. Be sure to keep an eye on your pot as it thickens because you don’t want it to stick to the pot and burn. If needed add more water.

(4) Remove the bouquet garni and the bone. I take out any ham skin so there is just ham meat in the soup. I also like to pull apart any bits of meat so it is not so chunky.

TERESA CUTTER’S SPELT IRISH SODA BREAD

I met Teresa Cutter a few years ago at our restaurant Agape Organic soon becoming a regular with her husband. She is passionate about organics, health and fitness. As a qualified chef she knows ingredients and creates healthy recipe alternatives and they are always scrumptious! A couple of years ago she developed a range of nutritional supplements including an Organic Pea Protein Powder and Organic Superfoods which are my pantry staples. Her quality is supreme, sourcing the best ingredients available.

I came across this recipe when I had guests coming for lunch and the bread recipe I had required overnight proving. Since then I have tried it with rye flour and added olives to the recipe with delicious results! It makes a great loaf bread or pull apart rolls add a farmhouse rustic feel to the dinner table. Many thanks to ‘The Healthy Chef’ Teresa for sharing her recipe with us.

 INGREDIENTS

500 g whole meal spelt flour
½ cup (50g)  ground flaxseed (linseed) or chia seed
1 teaspoon sea salt
2 teaspoons baking soda (bicarb soda)
2 cups milk (soy, rice, almond or seed)
1 tablespoon honey
(60 ml) ¼ cup cold pressed olive oil or macadamia nut oil
1 tablespoon lemon juice
4 tablespoons seeds (sunflower, sesame, pumpkin)

METHOD

Preheat oven to 180 C. (160 C fan forced)
Combine flour, flaxseed, salt and soda then mix through.
Combine honey, olive oil, lemon and milk.
Pour over the dry ingredients all at once and mix through lightly with your fingers. The dough should be lovely and moist much like a scone dough.
Place dough onto a lightly floured board and form into 1 large loaf or 2 smaller round loaves.
Place onto a baking sheet lined with baking paper.
Cut a small cross over the top of the bread.
Brush the top with a little extra milk then sprinkle with seeds.
Bake for 40 minutes then reduce the heat to 160 and bake for another 10 – 15 minutes until cooked through and the crust is lovely and golden brown. If baking smaller loaves reduce the time to 30 – 40 minutes total.
Cool for at least 10 minutes before you eat.
Makes 24 delicate slices

NOTES:

You need to treat this bread much like a scone dough.
Don’t kneed it too much, but just lightly enough for it to combine.
Make sure all the dry ingredients are distributed evenly before adding wet.
Make sure you add the bicarb?
Let it rest for 30 minutes before baking if you overwork the dough.

In all things beautiful,

Lyn x

Teresa Cutter is a qualified chef, author, blogger and has a range of nutritional supplements. Be sure to follow her website which has great healthy and delicious recipe alternatives.

{Pea + Ham Soup + Teresa Cutter’s Irish Soda Bread}

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After lunch Holly’s class took the road less traveled – the world of cultures, fermenting and probiotics. There is an increased awareness of feeding our bodies for health and knowing the benefits of certain foods for wellbeing and wellness. Hearing the words scoby (a kombucha culture), fermentation and glass explosions being thrown around the room had me clinging to my wooden stool and my mouth agape in wonder. Honestly it has both intrigued and scared me to open this veritable pandoras box of um goodies?! There are communities on social media who share their cultures, trials, triumphs and fears. They are groups of like minded men and women on their journey to good gut health and wellness and I am ready to join them!

Through industrialisation, commercialism and the rise of processed foods most of the modern world has lost the age old tradition of preserving foods and along with it the health benefits. The fermentation process is still widely used by many cultures including kimchi in Korea and Sauerkraut in Germany. We are seeing a shift towards eating wholefoods, cooking from scratch, buying organically and sourcing local produce. Our food chain has been adulterated by science and chemicals with the aim of feeding the masses at rock bottom prices with high profits. Now we are seeing the health costs of these choices.

SO WHAT ARE PROBIOTICS AND PREBIOTICS, WHAT DO THEY DO AND WHERE DO YOU FIND THEM?

PROBIOTICS – Known as the ‘good bacteria’, these are microorganisms naturally found in the human digestive tract that improve the balance of healthy bacteria in your gut. They are found in fermented and cultured foods . You can make your own such as kefir, sauerkraut, kimchi, kombucha, jun and filmjolk (swedish yoghurt) using organic ingredients or buying organic products including yoghurt, miso and tempeh. Some benefits of probiotics include easing constipation and bloating, aids digestion, improve bowel health, restore healthy gut flora after taking antibiotics, optimal nutrient absorption, support the bodies immune system guarding it against harmful bacteria and even helps slow or reverse some diseases. Aim to include 1-2 serves in your diet daily.

PREBIOTICS – Work in synergy with probiotics, promoting the growth and function of good bacteria in the gut. Your gut will be healthier, more balanced and your body is able to absorb essential nutrients as they pass through the digestive tract. Essentially prebiotics feed probiotics. You can find them in chickpeas, lentils, beans, leeks, onions, asparagus, jeresalem artichokes and other supplementary fibres such as psyllium and slippery elm. It is recommended to eat 1-2 serves a day of foods containing prebiotics especially in winter.

What we fear is the unknown. For me all it has taken is a bit of reading and a class with a lady who has over 40 years experience – she started fermenting as a teenager and her love affair has never wained but somewhat become a passion to share her knowledge with others. If you are a little nervous trying to make your own natural probiotic foods and tonics I would highly recommend one of Holly’s workshops. A great place to start your new adventure into a happy and healthy world of good gut bacteria. Before taking off on this new journey of discovery be sure to do your research or find a good workshop because it can be quite dangerous. One of Holly’s students left her bottle of fermented goodness in the fridge whilst on holiday and it exploded and blew the fridge door right off! Big mistake, HUGE mess and expense to clean up when she returned…..unless you have budgeted for a new kitchen and whitegoods! No kind of good gut conversation would explain myself out of that one with Mr M!

In all things beautiful,

Lyn xx

Holly Davis teaches wholefood workshops, is a food writer, recipe developer, author, chef and available for consulting. For latest wholefood classes visit food by holly davis

The workshop was held at Silva Noble’s beautifully styled home. You can find a lovely curation of her style at her shop The Lost and Found Dept. in Sydney’s lower north shore.

ps A big thank you to Jane Grover and Annette who assisted Holly.

{Holly Davis} Cultures, Fermenting and Probiotics Workshop Part 2

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We are seeing the last of the colourful autumn leaves cling to tree branches as the winter chill hits Sydney. This means more time at home, snuggling up and eating warm comfort food. Last weekend I attended a workshop by all round amazing lady Holly Davis of food by holly davis. She is passionate about wholefoods, understanding the nutritional benefits of the food we eat and eating organic produce in season. Her food is delicious, nourishing and I love her creative use of ingredients. Sometimes I get stuck using the same ingredients at home – Holly has inspired me to introduce ‘new’ flavours back into my dishes. For example I used to cook with miso, tahini, umeboshi and seaweed however in recent years they have slipped out of my cooking repertoire.

Holly is one half of the team that founded Iku Wholefoods some 30 years ago. She has been a trailblazer in Australia using macrobiotic principles and wholefood cooking. I cannot quite remember where I first met her however our paths have crossed in the organic and hospitality industries over the years. She is like a second mum. She is warm, nurturing and lovingly brings class to order. Her passion for food is contagious and I love to see someone absolutely excited about real food, who enjoys teaching and sharing her lifelong quest of eating well. Holly is a generous teacher packing the day with helpful tips and sharing her knowledge of cooking and ingredients. I truly believe starting with good organic produce and it being prepared with a heart filled with passion and hands that knead, roll, stir with love can be tasted in the food.

I am thrilled Holly was kind enough to share one of her Winter Warmer recipes with us.

{RECIPE} TOO EASY TO BE TRUE JAP PUMPKIN SOUP BY HOLLY DAVIS ©

Holly recommends roasting the pumpkin whole this seals in the flavours and keeps the natural sweetness in the pumpkin. It also saves time in the kitchen because after it is roasted the skin peels off easily. I love this handy tip because peeling pumpkins is hard work.

INGREDIENTS

1 medium jap pumpkin whole

2 tsp ghee or plain sesame oil

1 1/2 tbsp ginger juice

1 tbsp ghee

1 tsp sea salt

1/2 cup toasted pepitas

METHOD

Rub the whole pumpkin with fat

Place on a baking tray and transfer to the oven at 150 degrees celsius.

Cook for 1 1/2 – 2 hours

Peel the skin, remove the centre and scoop out the seeds.

Scoop the flesh into the blender and blend with sea salt and ghee to taste and enough stock to make a pourable but thick soup.

Re-heat and serve hot.

Top with a good drizzle of chilli oil, yuzu miso sauce and toasted pepitas.

I have wanted to take one of Holly’s Wholefood Workshops for many years now. Being constrained by time has left it on the to do list and now I wish I had done it sooner rather than later. It was a jam packed 5 hours in the delightful home of Silvia Noble from The Lost and Found Department. Silvia’s style and eye for detail filled the room and as the perfect hostess the day ran seamlessly. A beautifully styled cottage with a white kitchen that is my kind of pinterest pin perfection with marble bench tops, chandeliers and a long rustic wooden table.

The day was filled with lots to taste, watch and we even received living organisms to take home. I cannot wait to make Holly’s Walnut Pate, Irish Lamb Stew with Oat Groats, Roasted Pumpkin Soup, and Tahini, Umeboshi, Lemon Sauce. The second part of the day was all about tonics, cultures and fermenting foods and liquids. This was literally jaw dropping stuff which I will share with you later this week.

In all things beautiful,

Lyn xx

Holly Davis teaches wholefood workshops, is a food writer, recipe developer, author, chef and available for consulting. For latest wholefood classes visit food by holly davis

ps A big thank you to Jane Grover and Annette who assisted Holly.

{Holly Davis} Wholefood Winter Warming Wonders Workshop

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Birthdays and milestones are important to me. On these days time stands still to celebrate an age, a victory or a well earned certificate or acknowledgement for a job well done. They are momentous and they are worth marking in history. Life is filled with challenges, mountains to climb and flags to fly on our mountain to say ‘I made it’! I reached a goal, a dream and I pushed through the hard times and most of all I didn’t give up. I am here and golly gosh I am going to make an occasion of it. The icing on the cake is that you get to invite those that mean the most to you, have supported, encouraged and continued to love you. A party really is about being with the ones you love whether it is with ‘your’ person or a whole ballroom filled with people. It is what you make of it whether it is big or small, grand or humble, home-cooked or catered – my only rule is to have fun!

As an event stylist I have styled many birthdays, weddings and christenings. When it comes to my own celebrations I feel pressure (self imposed) to come up with something fabulous and as a perfectionist I am my biggest critic. There it is I said it that dreaded P word P E R F E C T I O N I S T. It has followed me around like a shadow. I guess it comes with being a creative. Creatives share something so personal in such a public way. Where there are artists you will find art critics. There seems to be a critic and an expert for everything these days and you can find them with a few taps of the keyboard. As I grow older and wiser I realise that perfection is not real. We create our own ideal of what perfect is. There is a lot of truth in the saying beauty is in the eye of the beholder – what is perfect to one may be imperfect to another. I am now kinder to myself and just be the best I can be.

I love the Organic Belvoir Cordials from the UK. My favourite flavour is the Rose and Raspberry just add it to sparkling water for a non alcoholic refreshment.

This was my first attempt at fancy icing. It took forever but was worth all this prettiness. I will do a tutorial on this darling paper bunting to make your next celebration cake extra special. Continuing the bunting theme I sewed fabric bunting in an assortment of fabrics in shades of pink, stripes, polka dots and florals. These little favour boxes are a signature design from my stationery and favour collection at Rosebud Designs. Guests filled these with candy to take home.

These are baby rolls of menthos I recovered in polka dot and striped paper. Tied with strips of fabric cut with pinking shears. 

Who wants a boring bowl of sugared almonds? I gussied these up in little bags, with matching floral, polka dot and striped paper – finished off with a little pink and white striped bow.

Fancy glass jars filled with candy and chocolate in pinks, aquas and whites. Attached to each sweet was a printed tag each one secured with pink and white twine.

I love all things girly and pretty so I could not resist serving high tea at our restaurant. My brother and I designed a high tea menu of savoury and sweet delights to serve for birthday’s, hen’s and baby showers. All this organic goodness was served with fresh pots of tea, cocktails and moscato. I found beautiful Limoges inspired china, white damask clothes and fresh flowers adorned the tables. To complete the look I handmade fabric napkins in an assortment of patterns all in pink of course! With all this beauty I had to have a high tea birthday party with my girlfriends at Agape Organic Restaurant. With the addition of a ‘dress up’ rack of clothes and accessories, a perfume station and a candy bar we were ready to celebrate.

My gorgeous friend Anni Payne from Milk and Honey Photography came along and captured these dreamy images from the day. Anni is the loveliest, calmest, seriously patient and talented photographers in the industry. Believe me you need these virtues as a wedding and portrait photographer. Along with her husband Matthew Duchesne they are award winning photographers and are amongst Australia’s leading wedding photographers. They have an eye for detail and are an amazing team. Their website is so sweet. You must visit it to swoon over the photos or just to see the beautiful illustrations by artist Nikki Catalano.

I encourage you to celebrate the moments, make them magical and memorable with those that bring joy and beauty to your world.

In all things beautiful,

Lyn xx

Polka Dot Bride featured my High Tea Party here. 

{High Tea} Inspiration + Styling + Photography

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Chia has been touted as a ‘superfood’ because this clever little seed packs a nutritional punch. It is high in the essential fatty acid omega 3 in fact 8 times the amount found in salmon. Low in sodium, high in protein, lipids, fibre, antioxidants and B vitamins. A great source of calcium because it contains 5 times the amount in milk. In comparison to other traditional cereals chia has fewer carbs and is 23 percent protein. It is also a sneaky way to add nutritional value to family meals as it does not have a strong flavour. Kids will be none the wiser especially when added to baked goods!

The versatility of chia and another reason it is a clever little seed is that it can be eaten dry for example adding it to salads or stir fries or ‘wet’. When dry it tastes similar to a poppy seed – small, dense and crunchy. When the chia seed is soaked in liquid it becomes plump, sweet and soft similar to tapioca. Chia is part of my daily diet and this pudding recipe is great for breakfast, snack or as a dessert. You do need to be organised as the chia seeds have to soak overnight to transform into this delightfully delicious pudding. I like to use seasonal fruits, nuts, seeds, raw cacao, coconut, bee pollen, lemon, lime and organic frozen berries to top my puddings. Some of my favourite spices are cinnamon, nutmeg, cardamon, ginger, lemongrass, vanilla, pandan, coconut sugar and maple syrup. Mix it up and replace the coconut milk and coconut water with other plant based milks such as rice, almond and one of my favourites hazelnut. Love to hear what you add to your puddings.

ORGANIC CHIA PUDDING, COCONUT, VANILLA, MAPLE                                                     WITH FRESH FIGS, PISTACHIOS, TOASTED COCONUT

Serves 2

INGREDIENTS

1/2 cup coconut milk or coconut cream

2/3 cup coconut water

1/4 cup chia seeds

1/8 tsp vanilla powder

1 1/2 tbsp maple syrup

For a thicker creamier consistency reduce the amount of coconut water to 1/2 cup.

2 x 250ml jars with lids

TOPPING

3 – 4 fresh figs, cut in quarters

1 tbsp crushed pistachios

1 tbsp shredded coconut, toasted

1/2 tsp maple syrup

METHOD

(1) Add the coconut milk/cream, coconut water, chia seeds, vanilla powder and maple syrup to one jar, place lid on jar tightly and shake well. Pour half the mixture into the second jar and secure lids. Shake each jar well and place in the refrigerator overnight.

(2) Place a small non stick frying pan on medium heat and lightly toast shredded coconut until it just starts to turn a golden colour. I like to keep some still white and some shreds of coconut just a little darker than golden this adds colour and texture. Top puddings with figs, maple syrup, shredded coconut and pistachios.

In all things beautiful,

Lyn xx

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The year 2014 was a big year for my family both my sister and I got married. Kathryn and Todd had dated for several years and on New Years Eve 2013 they got engaged. My baby sister was getting married – it seemed only yesterday that she was a 5 year old monkey playing with my make-up and now she was all grown up and was about to become a wife!

After many years of creating bespoke styled weddings it was incredibly special for me to be asked by my sister to style something unique for her and Todd. They wanted a relaxed, pretty and vintage look for the day. The only catch was I was going on tour with my husband for our honeymoon and we would be away for one month. We literally arrived back in Sydney late Friday and the wedding was on the Sunday. It was a stealth operation. Everything was made, ordered or booked before I flew out. Except last minute details such as flowers, escort cards, place cards and of course the room and table styling.

Kathryn has a great group of girlfriends and they all came to set up the day before the wedding. Looking back I am not sure how I stayed awake for 2 days with 4 hours sleep and jet lag! Our brother is Organic Chef Simon Lawson and he designed a delicious lunch for the daytime reception at Agape Organic Restaurant in Botany. His passion for organics and creative skills in marrying flavours together is a gift. Wedding photographer Karen Buckle flew down from the Sunshine Coast to capture the day. A big thank you to her as she had an evening wedding the night before and came in on the first flight to arrive by 10am! Karen photographed my engagement and wedding – and my sister fell in love with her work. She is such a breeze to work with and I can totally relax knowing her eye for detail and light is impeccable.

It was a perfect Spring day and my sister was radiant in a beautiful lace Rosa Clara dress from Bare Faced Bride. The best way to share the beauty of the day is with pictures. Images by Karen Buckle Photography some styling images were taken by me. All styling, flowers, handmade details and stationery by me – {Rosebud Designs + Tessa Rose Handmade}. Wishing my little sis and her husband a lifetime of wonderful memories and may their marriage be always blessed with love, trust and happiness.

Karen Buckle Photography and Calli Burnett are running The Wedding Photography Workshop on the Sunshine Coast in May 2015. For more details visit The Wedding Photography Workshop.

In all things beautiful,

Lyn xx

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My darling husband and I had a few lovely days in the peaceful and picturesque Kangaroo Valley over Christmas. Greg’s parents were away and his kids were with their mum and my family were working. Yay! We were not responsible for anyone else except for Oscar our loving furry baby. Without wasting a minute I jumped onto the airbnb website to find a gorgeous little place in the country.

The Dairy at Broger’s End has been thoughtfully restored with a vintage rustic farmhouse feel, a vegetable garden, chickens and it has a pet friendly policy. It ticked all our boxes. Our only disappointment was the curtains needed a good airing and the vegetable garden was pretty lean. The local town was a short 7 minute drive. Quaint shops including a few selling vintage wares, jewellery and a local wood turner. We hired dvd’s at the convenience store and picked up our Barossa Fine Foods nitrate free bacon from there. They also do a nitrate free ham, organic pastrami and organic roast beef – you can shop online of find a local stockist.

We celebrated our family Christmas’s before and after the holiday season. Cooking for fourteen took a lot more time and planning than cooking for two! So an easy roast was the perfect meal for just the two of us. I wanted to stuff the chicken with the colours and flavours of Christmas, cranberries and pistachios are so pretty together not to mention delicious! Cooking a roast chicken in our house is a team effort I prepare the chicken until it goes into the oven then my husband takes over from there. He checks that it is not undercooked or overcooked, places it on the serving board, makes the gravy and carves it up! This recipe could easily feed a family of four or two for lunch with leftovers for dinner.

ORGANIC ROAST CHICKEN WITH QUINOA, CRANBERRY, PISTACHIO, BACON AND ROSEMARY STUFFING SERVED WITH ROASTED CHAT POTATOES, JAPANESE PUMPKIN, ONION AND PURPLE GARLIC

Serves 4 or 2 with plenty of leftovers!

INGREDIENTS

1 x 1.6kg organic free range chicken

3-4 tbsp of olive oil for roasting chicken and vegetables

salt and pepper to season vegetables and chicken

1 tsp rice bran oil for cooking stuffing

1 small onion, diced

3-4 rashers of nitrate free bacon, chopped

1/2 cup breadcumbs (I used organic rice breadcrumbs)

1/2 cup chopped cranberries

1/2 cup chopped pistachios

1 sprig rosemary, leaves chopped

1/2 tsp grated lemon rind

1 cup cooked white quinoa

1 tbsp butter

salt and pepper to season

1 egg, whisked

ROAST VEGETABLES

8-10 chat potatoes

6 x 1 inch wedges of japanese pumpkin

3 medium onions, cut in wedges

12 cloves purple garlic

STUFFING BALLS

1 egg, beaten

1/2 cup breadcumbs

salt and pepper to season

GRAVY

juices from roasting pan

1-2 tablespoons of spelt flour

1 cup organic chicken stock

1/2 teaspoon of vegemite to add colour and taste

METHOD

(1) In a non-stick frypan, on medium heat add rice bran oil. Fry onions until golden brown, add bacon, once the bacon is cooked take pan off heat. Mix through breadcrumbs, cranberries, pistachios, lemon rind and rosemary to fried onion and bacon. Cook for a further 3 minutes, stirring occasionally. Finally add quinoa and 1 tablespoon butter. Season with salt and pepper to taste and cook for a further 2 minutes. Take of heat and stir through egg to bind together. Set aside.

(2) Preheat oven to 180°C. Stuff the chicken cavity with the prepared stuffing. Cross over the legs and tie with cooking twine. To make the Stuffing Balls, add the remaining stuffing to beaten egg, breadcrumbs and season with a pinch of salt and pepper. Roll into 6 balls (the size of a golf ball). Set aside.

(3) Scatter potatoes, pumpkin, onion and garlic over the bottom of the roasting pan, drizzle with olive oil and season with salt and pepper. On both sides of chicken rub in olive oil, salt and pepper. Sit chicken on top of the vegetables. Nestle stuffing balls amongst the vegetables.

(4) Place in the preheated oven. For a 1.6kg chicken cook for approximately 1 hour and 45 minutes. To test whether the chicken is cooked through insert a metal skewer into the thickest part of the thigh, if the juices run clear the chicken is ready. If there is any sign of pink the chicken needs more time in the oven. Once cooked through cover the chicken with foil and set aside for five to ten minutes to rest before carving.

(5) To make the gravy place the roasting pan with leftover juices over a low heat, stir in flour and sizzle until you have a light brown paste. Gradually pour in stock, continuously stirring, until the sauce is thickened. Season to taste with vegemite. Strain the gravy. Serve in a jug.

Tip: As a guide, 1.5kg whole stuffed chicken takes about 30 minutes per 500g of weight to cook in a pre-heated oven to 180°C. 

In all things beautiful,

Lyn xx

The post {Christmas Day} Organic Roast Chicken with Quinoa, Cranberry, Pistachio, Bacon and Rosemary Stuffing appeared first on in all things beautiful.