There hasn’t been much activity on my end lately…  but I’m sure you will forgive me when I tell you I’m PREGNANT !

Life has been completely turned upside-down, particularly since I’ve had pregnancy nausea 24/7 the past few months. Instead of ravishing over fresh produce at the markets and gushing with recipe ideas to share with you, I’ve been queasy and completely repelled by the kitchen. Never in my wildest dreams could I imagine looking in my full pantry and having absolutely no idea what to make for dinner!

Luckily it’s all for a very good reason, and somehow one finds a way to make it through (many of you Mums & Dads would understand). But unfortunately this change means ‘Nourish For Life’ has to put down the spatula, turn off the oven, and take a very important, nourishing break.

How long this kitchen is closed, it’s hard to say. This is our first dabble into parenthood, so a steep learning curve is on the horizon. I’ll certainly be in touch when things get active again.  It’s also worth checking the website from time to time, as there may be an update (with a cute baby photo) or even a bonus recipe waiting for you.

In the meantime, how about trying something completely new in your world of food? During these cold Australian months we spend more time indoors, so there’s plenty of opportunity to play in the kitchen (and you don’t have to do it alone… invite the kids or friends to join in the fun). For example, it can be incredibly invigorating to break old food boundaries –  whether it’s a dish you normally won’t allow yourself to have, an ingredient you’ve been reluctant to use, or a recipe that seems too hard to attempt.  Often the outcome is better than expected, and the experience itself quite liberating. So try something new — there are plenty of ideas in my cookbook Nourish, my e-cookbook Nourishing Sweet Indulgences, or the complimentary recipes
on this website.

I’d like to finish by sharing a simple recipe that has become an old reliable lately.  It’s a touch sweet, and loaded with sustaining, nutrient-dense ingredients for strength and well-being.  Any time of day is good to hook into this warm dish… breakfast, dessert or snack time.

Banana – amaranth pancakes with tahini

(serves 2 – about 4 pancakes each)

1/2 cup amaranth flour (good substitute/combination gluten-free
flours are brown rice & millet)
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 good pinch fine sea salt
1 tablespoon organic coconut palm sugar
2 large eggs, lightly whisked
1/4 – 1/2 cup milk of choice (cow, soy, almond, etc)
1/2 teaspoon apple cider vinegar
1/2 teaspoon vanilla extract (optional)

2 fresh bananas, cut into thin circles (roughly 2 mm thick)
Tahini for spreading on top

Get a frypan (preferably non-stick) ready to heat.  The size is up to you — small pans can cook 1 pancake at a time, larger can do multiple. If you can’t cook many at once, preheat an oven to 100 C — the cooked pancakes can rest there on a plate to keep warm until the rest are finished.

Using a whisk, blend together all dry ingredients in a mixing bowl. Make sure there aren’t any clumps.

In a separate mixing bowl, whisk together the egg, milk (start with the smaller amount and add more, if necessary, at the end to get a good batter consistency — like a thick shake), vinegar and vanilla if using.

Blend the dry ingredients into the wet until well-combined.  If the batter is too thick, now is the time to add more milk.

Using a spoon that holds about 1 tablespoon worth of batter, put 2 spoonfuls of batter onto the hot pan PER pancake. Lightly spread the batter around with the base of the spoon to distribute evenly (so it’s not too thick in any area) — it should be around 1/2 cm thick.

After about 30 seconds, gently nestle banana slices on top of the pancake, distributing evenly (not too many, not too few). There should be some space in between each banana circle. When I put the banana on top, I press down very lightly so the top of the banana is even with the top of the batter.

When bubbles start to form in the batter surrounding the banana — or when you notice the bottom of the pancake has cooked enough for you to get under it with an egg-slide without wrecking it — flip the pancake over and cook the other side for about 1 minute.  Next remove the pancake and place on a serving plate, either eating straight away or resting in the oven to keep warm until all remaining pancakes are cooked.

Serve with tahini to spread all over the top.  With the banana they should be sweet enough to not require anything extra like maple syrup, but this of course is up to the individual and their unique taste buds!

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Thank you being part of Nourish For Life these past years, and for your support and understanding with the current changes.  I wish you all the best and hope life brings you many beautiful, enriching experiences.

Happy cooking!
Stephanie