Thanks to my family for a delightful Christmas day here at our home playing in our permaculture garden. It was so relaxing and low-key.
We perhaps ate a little too much, but the food was so delicious, fresh and healthy and much of it directly harvested a few moments before we ate. I’m so pleased we created very little packaging with our shared meals today.
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| My christmas breakfast – Maia’s jaboticaba jam on Les’s choc-cherry sourdough with fruit…mmm |
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| Evan’s fruity face on rye, chia and cinnamon porridge |
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| Sourdough pumpkin and choc-cherry bread |
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| Breakfast platter |
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| Collecting eggs for lunch |
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| Evan’s sisters help with the lunchtime harvest |
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| A selection of ingredients for the eggy bake and salad. |
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| I love collecting a leaf from this and a leaf from that. Our lunch bake included pumpkin leaf, red hibiscus spinach, brazilian spinach, comfrey, garlic chives, sorrel, vietnamese mint, perpetual spinach, kale, rosemary, thyme, oregano, parsley, sacred basil and asparagus |
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| Hugh loves eggy bake, but with out the ‘stuff’ on top! I always make a special section just for his ‘tongue-taste’. |
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| The dairy free version also tasted delicious, I just added a few more herbs for extra flavour instead of cheese. |
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| Maia’s collection for the salad. |
Hi Morag, I have just discovered your blog via Down to Earth. Absolutely love it so far. Looks like you had a beautiful Christmas Day. I am going to add your blog to my daily reading! Have a great day and a happy New Year.
Simply lovely.
Hi Fiona, Thanks for visiting! Best wishes for the new year.
Morag
Your Christmas food looks delicious, love the breakfast fruit platter.
I would love the recipe for Evan's porridge, but maybe you have already given it in an earlier post. I haven't worked my way through them all yet. And the eggy bake!
I simply use 1 cup of organic rolled rye and a 1/4 cup of chia and cook up like standard oat porridge. I usually add cinnamon into the pot, and sometimes a sprinkle of himalayan salt. It only takes 10 minutes. Sometimes I soak it overnight, then it's just a few minutes cooking time. I really like the flavour and know that it is far more nutritionally-dense.
I love experimenting with breakfast porridge – sometimes I add millet, sometimes quinoa, sometimes amaranth, sometimes buckwheat. I suggest rinsing and soaking them first.
Thank you for the recipe. Definitely try this one.
Hello Jo, Thanks for taking up Rhonda's invitation to come and visit my new blog. Welcome. Best wishes for 2016 and in the further development of your Redcliffe Garden.
Hi Morag! I have just found you (through Rhonda) and am delighted to read your blog. We live in an increasingly Permaculture-driven small block on the Redcliffe Peninsula, and delight in spending spare time up your way. Thanks for writing, and here's to the future!