Lyrics Book

My photos will all be crap iPhone photos from now on because we were burgled and my camera was stolen. SAD FACE I fell to talking the other day to someone about Sam's sleeping. Specifically, about how he still wakes up once in the night at 21.5 months (i.e. NEARLY TWO YEARS OLD). He wants a bottle and also needs his nappy changed as otherwise it leaks all over the bed. They were shocked. Their mouth hung open. "You're up once a night. EVERY night?" They knew how well Kitty has always slept, how ferocious I was about it, about her. They were genuinely stunned that I was up once a night. It was as if Gina Ford herself was standing there shrugging her shoulders going "Yeah, it's not the end of the world." I found myself in a metaphorical corner, on the back foot, stuttering, making excuses of the sort that I used to not be able to stand in other parents - about how it was cute when their kids came into bed with them so they couldn't say no, or about how...

I try a few new recipes a week and lately nothing has been that good except for tonight.  We LOVED this Coconut Shrimp Curry.  So good and so flavorful with a touch of spice.  I especially loved how easy it was to make.  Prep the ingredients and the dish will come together quickly.  I adapted the recipe from Jo Cooks  and Mel's Kitchen Cafe .  Check out their blogs, they have some good looking recipes.    PREP TIME:  15 mins COOK TIME: 20 mins INGREDIENTS For the shrimp marinade: 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/8 teaspoon cayenne pepper 2 tablespoons freshly squeezed lemon juice  1pounds raw medium shrimp, peeled and deveined (I like the 26/30 shrimp per pound) For the sauce: 1 tablespoon canola or vegetable oil 1 small zucchini, slice and quarter  1 medium onion, finely chopped 1/2 teaspoon ground pepper 1 tablespoon minced fresh ginger 1/2 teaspoon kosher salt 2-3 garlic cloves, peeled and ...

What if I told you that 2 tbsp of this spread provides you with all the vitamin A you need in a day? Sounds too good to be true? Well it isn't. Other than being delicious, sweet potatoes are packed with this super important nutrient that keeps your eyes in good condition and your skin beautifully radiant. Plus this recipe is so simple and quick to make and only requires five ingredients! No excuses! Ingredients: 2 medium-sized, peeled sweet potatoes (380 g) 3 tbsp melted cacao butter or coconut oil 10 dates (100 g) 2 tbsp cacao or cocoa powder Pinch of salt How to: 1. Cube the sweet potato and steam until entirely soft and easy to pierce with a fork, approximately 15-20 minutes. 2. Transfer the cooked sweet potato to a medium-sized bowl, add the remaining ingredients and blend with a hand blender until smooth. This could also be done using a food processor. 3. Spoon up the chocolate spread in a mason jar or any airtight container of your choice and store in the fridge. Enjoy this s...

You're supposed to be looking at the broccoli here I once went to a talk by Irma Kurtz - where and why now escapes me - about getting old. She said that as you get older it's important to change your mind about things. "I try to address one of my prejudices each year," she said, "and try to change my own mind." Otherwise you get stuck churning out the same old boring opinions year after year and you start to be the person no-one wants to sit next to. Since then I have always sought to change my prejudices about things, to change my mind, to move on, to modernise. Only the other day, for example, I discovered that a really serious prejudice in my hair care routine was majorly holding me back. I've grown my hair really long. Like, very nearly crazy cat lady long: it's down to my bra strap now and I'm wondering how much further it can go. I've only got so much time left to have really long hair, you see, and there are no more babies coming along...

Ice cream: - 3 ripe bananas, sliced and frozen (300-330 g) - 3-4 tbsp almond milk - 1 heaped tbsp Arctic Berries Blueberry Powder - 1 pinch vanilla powder or extract Peanut Butter Sauce: - 1 tbsp peanut flour (or peanut butter) - 1 tbsp almond milk - 1 pinch sea salt Optional: - Toppings such as mulberries, coconut chips or raw cacao nibs How to: 1. Start by making the peanut butter sauce: in a small bowl combine the ingredients for the sauce with a fork until you're left with a thick yet runny sauce. Set aside while you make the ice cream. 2. Place all the ice cream ingredients except for  the almond milk in a food processor or high speed blender and blend on high*. Blend for approximately 60-90 seconds or until the frozen banana slices have all been broken down to tiny pieces. Stop to scrape down the sides if necessary. 3. Carefully remove the top cap from your blender and slowly pour in the almond milk while blending. Blend on high until smooth and again, stop to scrape down the...

There's something oddly comforting about jam. That sweet, slightly sour taste adds another dimension to basically any carb-y meals. On top of a steaming hot bowl of oatmeal is how we usually enjoy our jam here in Sweden but I have always loved to spread a thick layer of raspberry preserves on top of a crispy, golden brown slice of toast. Mhm. And I know I just said raspberry even though this recipe specifically calls for blueberries. Confession: I didn't like blueberries as a kid. I loved spinach but not blueberries. Yes, I was weird. Moving on. I must say I'm very pleased with this recipe. It's thick, just like jam is supposed to be. Don't want any of that runny, slimy stuff, no thank you. So it's thick, packs a punch  of blueberry flavour only rounded off by a hint of vanilla. I even got my mom hooked on it so now it's a battle against time to have as much as possible for myself before she eats it all up! Also, I finally got to use a jar from the collectio...

Prepare yourselves for the crunchiest, sweetest, most delectable granola ever! Though you could never tell from how they taste, these caramel-ly clusters are 100% refined sugar-free and contain no added syrups or oils whatsoever! That's just how we do it around here. ;) The added nutrient-boost from the sea buckthorn powder gives this granola an extra umph, a je-ne-sais-quoi that is hard to beat. I know that I'm going to add this beautiful orange powder to many more recipes from here on out and after tasting this granola, I hope that you are as well. Sea Buckthorn & Buckwheat Granola 1 cup raw buckwheat groats (175 g) 1/2 cup quinoa pops (15 g) 1/2 cup raw almonds (75 g) 14 dates, pitted (160 g) 2 tbsp Arctic Berries Sea Buckthorn Powder 2 tbsp water How to: 1. Pre-heat the oven to 130C. 2. Chop the almonds coarsely and pale them in a large bowl along with the buckwheat groats and quinoa pops. 3. In another, smaller bowl, blend the pitted dates, water and the sea buckthorn ...