The knee highs had woken up early. I was craving expanse and space, so inspired by this we all bundled into the car and took the road North out of town. Lush cane fields and tropical scenery flew by as the sun was crept higher into the sky and distant mountains framed the horizon.
As I drove, Emerson told me stories about his soul. Earlier that morning, he had asked me about heaven and I had tried in earnest to explain the difference between our physical body and our soul. So he spent the trip exploring this new concept, I wish I had been able to tape what he was saying.
We arrived 20 minutes later, to the welcoming sunny entrance...
A winding pathway led us through dewy shrubbery, that brushed against our legs and birdsong filled the airwaves; it felt like we were in the middle of a rainforest. We entered the shop from an alfresco patio and were greeted by a friendly face - Amanda. She cooed at Frankie as I inspected the shelves for goodness. Emerson chose some juicy plums that we enjoyed immediately, letting the juices run over our fingers and hungry mouths.
Here are a few of our finds, we also bought carrots, sweet corn, apples, zucchini, goats cheese and a big block of raw chocolate with delicious toasted quinoa through it. Yum.
When we got home I couldn't wait to start putting together our dinner; a feast of quinoa, ricotta and spinach cakes with a tomato and zucchini chunky sauce.
Quinoa, Ricotta & Spinach Cakes
1/2 cup tri-coloured quinoa
1 cup ricotta
1 cup raw almonds
2 large handfuls spinach leaves
Salt & pepper to taste
Olive oil for baking
Tomato and Zucchini Chunky Sauce
4 roma tomatoes
2 cloves of garlic
1/2 onion finely diced
2-3 tablespoons stock
Sprinkle of a herb mixture:- basil, parsley, rosemary, thyme and oregano
Preheat the oven to 180 degrees and line a baking tray with baking paper. Cook quinoa as per the packet instructions. Once cooked, place all ingredients into a food processor and process until a smooth consistency is achieved. Roll balls -- more like dollops onto the baking paper. Drizzle with a small amount of olive oil. The mixture will appear to be very wet, it will harden around the outside when baked and have a slightly softer delicious interior! Bake for about 1/2 an hour.
Meanwhile dice the tomatoes, grate the zucchini and finely chop the garlic and onion. Lightly fry the onion and garlic until softened and then add the tomatoes and zucchini, continue to fry for 2-3 minutes. Add the herbs and stock and let simmer until the sauce reduces slightly and the tomatoes have softened. Season with salt and pepper.
And there you have it, pretty easy and super full of flavour. They didn't last long...
The past two weeks has been our first school holidays, we've had a busy little home with family from Newcastle visiting and friend popping in daily, we enjoyed the simplicity of no routines or schedules, just lazy days spent under the teepee or on the beach; we've read books, drawn pictures, searched for crabs and been on a few little road trips. And now on to the next adventure...
Love, J x