‘Me Time’ with Tea & Wine

In search of the perfect way to relax and have some ‘Me Time’? Then here is your answer!

As a mother, ‘Me Time’ is something that I am always striving for. Little moments of quiet and still, and time to re-coop in peace. For me, ‘Me Time’ can look very different depending on what I want to achieve from it. Two of my favourite ‘Me Time’ moments are either when I take a quick five minutes for myself to relish a cup of tea, or when I organise a catch up with my girlfriends and enjoy nibbles, great wine, and chat about life. These daily and weekly rituals have become key components to keeping me happy and fulfilled as a mother and woman. Never underestimate the value of ‘Me Time.’

Well, would you believe how elated I was when I heard that there was a product which combines both of my favourite ‘Me Time’ moments! 

Tea & Wine is a wine that has been carefully and subtly created by infusing the delicate notes of some of our favourite teas into a beautiful wine. It doesn’t surprise me how delicious this product is, of course, tea and wine are two of the world’s most ancient and well-loved beverages. Both rituals have been brought together to produce an alcoholic beverage which really does taste like both tea and wine! One of the reasons that the founders of Tea & Wine created their product was to encourage people to make more time for themselves. “You cannot pour from an empty cup. It is important to make some time for yourself, particularly at the end of a long day.”

There are two varieties of Tea & Wine available…

Unoaked Chardonnay infused with organic Egyptian chamomile blossoms. (My favourite!) – A floral and fragrant palate with a backbone of golden apple and citrus from the Chardonnay grapes are enhanced by the infusion of organic Egyptian Camomile blossoms that introduce a bright aroma with a touch of balanced sweetness.

Cabernet Sauvignon infused with organic Sri Lankan Chai tea – Aromas of dark berries and bay leaf from the Cabernet Sauvignon grapes combined with the aromatic, traditional Chai spices ginger, cinnamon and pepper.

Not only does Tea & Wine taste amazing, but it looks incredible too, with its bright and bold labelling. It would make such a beautiful and much appreciated gift.

‘Me Time’ moment tip – If you are struggling to fit moments of ‘Me Time’ into your daily or weekly life, try scheduling them into your calendar, phone or diary. Aim for at least one short moment per day, and one or two longer moments per week.

Both the Unoaked Chardonnay infused with organic Egyptian chamomile blossoms and Cabernet Sauvignon infused with organic Sri Lankan Chai tea, are available at selected Dan Murphy’s for an RRP of $22.00 AUD. 

Enjoy! 

*Disclaimer: At times this website contains posts where items and experiences have been sponsored, gifted or blog posts have been paid for in return for advertisement/promotion. Where this applies it will be clearly stated at the bottom of the blog post. Natalie Sullivan and http://www.thissweetlife.blog only endorses brands/items that her family uses, loves and highly recommends. To read the full disclaimer see here

Cooking with Wholesome Child – Part One of Four – CHOCOLATE ZUCCHINI MUFFINS

I came across the Wholesome Child: A Complete Nutrition Guide and Cookbook about six months ago and it has been a complete game changer in how I fill of little ones tummies.  Wholesome Child is written by the beautiful Mandy Sacher, an expert in child nutrition, who’s philosophy is simple: encourage children to enjoy nutritionally beneficial foods from a young age to ensure optimal development and establishment of lifelong healthy eating behaviours.  This is not just your average cookbook, it is a thorough yet fun nutritional guide and cooking companion.  I love it so much that I asked Mandy if I could share my top four favourite recipes with you all.  So here is part one of this four part series… the ever delicious Chocolate Zucchini Muffins.

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(VEG/GF/NF/DF)
Prep time: 25-30 mins
Cooking time: 35 mins
Makes: 30 mini muffins

Ingredients
1 cup (180g) zucchini, grated
½ cup (125g) sweet potato, steamed, pureed
1 egg
2 ripe bananas
1/3 cup (50g) coconut sugar
1/3 cup (80ml) maple syrup
1/3 cup (80ml) coconut oil, melted
1 cup (160g) brown rice flour
½ tsp baking powder
1 tsp baking soda
2 tbs cacao powder
1 tbs carob powder
1 tsp vanilla extract or powder
Pinch sea salt
1/3 cup (35g) dark chocolate buds (optional)

Equipment
High-speed food processor

Instructions
Preheat the oven to 180°C.
Place the zucchini in a clean tea towel and squeeze to remove excess water.
Place the zucchini, sweet potato, egg, banana, coconut sugar, maple syrup and coconut oil in a processor and process at a high speed.
Add the rice flour, baking powder, baking soda, cacao powder, carob powder, vanilla extract and sea salt. Process at a high speed until smooth consistency is reached.
Gently fold in the chocolate chips by hand.
To make mini muffins, use mini paper inserts and add 1-2 tbs of batter per muffin and cook for 30-35 mins or until a cake tester comes out clean.

 Serving and storing leftovers
Serve immediately, store in an airtight container in the fridge for up to 4 days or freeze for up to 4 months.

Tip: If your child does not have a sweet tooth, reduce the sugar and the maple syrup to a quarter cup each.

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To learn more about Mandy Sacher please visit the Wholesome Child website.  Her book “Wholesome Child: A Complete Nutrition Guide and Cookbook” is available to purchase online and through iTunes, and you can connect with Mandy on Instagram and Facebook.

*Disclaimer: At times this website contains posts where items and experiences have been sponsored, gifted or blog posts have been paid for in return for advertisement/promotion.  Where this applies it will be clearly stated at the bottom of the blog post. Natalie Sullivan and www.thissweetlofeofmine.blog only endorses brands/items that her family uses, loves and highly recommends. To read the full disclaimer see here

 

Cooking with Wholesome Child – Part Two of Four – CASHEW & CAULIFLOWER MAYONNAISE

Following on from last weeks CHOCOLATE ZUCCHINI MUFFINS I am delighted to share the second recipe in a four part series with Wholesome Child: A Complete Nutrition Guide and Cookbook!  Mandy Sacher, the books author,  is a paediatric nutritionist, founder and CEO of Wholesome Child and mum of two gorgeous children.  This recipe is for a delicious and creamy Cashew and Cauliflower Mayonnaise.

(VEGAN/GF)
Prep time: 10 mins (+ 2-4 hours soaking time and 1 hour refrigerating time)
Makes: 1 ½ cups
Ingredients
1 cup (160g) cashew nuts, soaked for 2-4 hours, rinsed, drained
1/2 cup (750g) raw cauliflower florets, roughly chopped
1/3 cup (80ml) filtered water
1/3 cup (80ml) extra virgin olive oil or cold-pressed macadamia nut oil
1 tbs lemon juice
1 tsp apple cider vinegar
1/4 tsp Dijon mustard
Sea salt, to taste
Pinch pepper

 Equipment
High-powered blender or high-speed food processor

Instructions
Soak the cashew nuts for 2-4 hours for creamiest outcome. Rinse nuts and place with all other ingredients into a blender or food processor.
Process until smooth and creamy for about 5 mins (depends on what processor you are using).
Refrigerate for an hour before serving.

Serving and storing leftovers: Serve immediately or store in the fridge for up to 1 week.

Tip: Mix with shredded chicken or tuna or use for a dipping sauce with Chicken Nuggets or Fish Fingers.

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To learn more about Mandy Sacher please visit the Wholesome Child website. Her book “Wholesome Child: A Complete Nutrition Guide and Cookbook” is available to purchase online and through iTunes, and you can connect with Mandy on Instagram and Facebook.

*Disclaimer: At times this website contains posts where items and experiences have been sponsored, gifted or blog posts have been paid for in return for advertisement/promotion.  Where this applies it will be clearly stated at the bottom of the blog post. Natalie Sullivan and www.thissweetlofeofmine.blog only endorses brands/items that her family uses, loves and highly recommends. To read the full disclaimer see here

Cooking with Wholesome Child – Part Three of Four – CHIA RASPBERRY JAM

Welcome to part three of a four part series with “Wholesome Child: A Complete Nutrition Guide and Cookbook,” where so far I have been lucky to share with you two delicious recipes from Mandy Sacher’s book.  Cashew and Cauliflower Mayonnaise, and Chocolate Zucchini Muffins.  Mandy is extremely passionate about children’s health and wellbeing, and has dedicated her life to the study of childhood nutrition, sharing her wisdom and experience with busy parents and caretakers through her private practice in Sydney’s Eastern Suburbs.  This third recipe is a Chia Raspberry Jam.

(VEGAN/NF/GF)
Prep time: 5 mins
Cooking time: 10 mins
Makes: 1 cup
What You Need
Ingredients
2 cups (320g) frozen raspberries (or berries of choice)
2 tbs chia seeds
2 tbs maple syrup or raw honey (optional)
2 tbs filtered water
1 tbs coconut oil
1 vanilla pod, insides scraped out or 1/2 tsp vanilla extract

Instructions
In a small saucepan combine all ingredients, place over medium heat and bring to the boil.
Turn heat down and simmer for around 10 mins, stirring through occasionally.

Serving and storing leftovers: Serve immediately, store in a jar or an airtight container in the fridge for up to 2 weeks or freeze for up to 4 months.

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To learn more about Mandy Sacher please visit the Wholesome Child website. Her book “Wholesome Child: A Complete Nutrition Guide and Cookbook” is available to purchase online and through iTunes, and you can connect with Mandy on Instagram and Facebook.

*Disclaimer: At times this website contains posts where items and experiences have been sponsored, gifted or blog posts have been paid for in return for advertisement/promotion.  Where this applies it will be clearly stated at the bottom of the blog post. Natalie Sullivan and www.thissweetlofeofmine.blog only endorses brands/items that her family uses, loves and highly recommends. To read the full disclaimer see here

Cooking with Wholesome Child – Part Four of Four – EASY FISH CURRY

Wholesome Child: A Complete Nutrition Guide and Cookbook  written by Mandy Sacher contains eight nutritional best practices and more than 140 unique recipes that transition families to a healthier way of eating.  As part of a four part series I have been lucky enough to share three recipes with you so far – Cashew and Cauliflower MayonnaiseChocolate Zucchini Muffins and Chia Raspberry Jam.    This final recipe is a showstopper meal perfect for all the family… Easy Fish Curry!

(DF/GF/NF/EF)
Prep time: 15 mins
Cooking time: 15 mins
Serves: 4

Ingredients
1½ tbs coconut oil
3 spring onions, finely sliced
1 garlic clove, crushed
1/2 tsp ginger, grated
1 tsp curry powder
1 tbs tomato paste
1-2 tbs lemon juice
1 medium-sized sweet potato, peeled and cubed
1 medium-sized carrot, grated
1 cup (250ml) coconut cream/milk
1 cup (250ml) low-sodium vegetable broth or filtered water
3-4 white fish fillets (450-600g) (snapper, hoki), cubed
1 cup (25g) baby spinach, chopped (optional)
2 tbs fresh coriander, finely chopped
sea salt and pepper

Instructions
Heat coconut oil over medium heat in a large frying pan. Add onions, garlic, ginger, curry powder, tomato paste and lemon juice and cook for 2-3 mins, or until softened.
Add sweet potato and carrot and cook for another 2 mins.
Add coconut cream and broth and let simmer for 5 mins. Then add fish and spinach and cook for another 5 mins.
Season with coriander, salt and pepper and serve with brown rice or quinoa on the side.

Serving and storing leftovers: Serve immediately, store in the fridge for up to 3 days. Freeze for up to 4 months.

Tip: If you are using frozen fish fillets bake the fish at 200°C for 10-15 mins before adding to the curry to avoid it being too “fishy” for children.

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To learn more about Mandy Sacher please visit the Wholesome Child website. Her book “Wholesome Child: A Complete Nutrition Guide and Cookbook” is available to purchase online and through iTunes, and you can connect with Mandy on Instagram and Facebook.

*Disclaimer: At times this website contains posts where items and experiences have been sponsored, gifted or blog posts have been paid for in return for advertisement/promotion.  Where this applies it will be clearly stated at the bottom of the blog post. Natalie Sullivan and www.thissweetlofeofmine.blog only endorses brands/items that her family uses, loves and highly recommends. To read the full disclaimer see here