That Alfie is involved in so many pursuits I’m being kept on my toes. I need to stay fit, strong and energised. Yesterday I dusted off my gym gear and paid a visit to my ‘charity’. Having dropped Alfie off to early morning band practise (just another thing), I arrived at the time where the early morning classes had finished and the morning classes hadn’t yet begun. I’m not self-motivated so I dithered around wondering what to do.
I saw a trainer who I have done one or two group sessions with and asked him if he was taking the next class. He told me he wasn’t. I said, ‘I’m waiting for it to start’.
He looked surprised and said, ‘That’s in 50-minutes’.
‘Why don’t you go downstairs and do a workout using the weights?’
‘I just don’t know what to do with myself’.
He looked at me and then said, ‘Would you like me to show you?’
‘Oh, that would be great’. So we went downstairs and he asked me if I wanted to build big muscles or just tone the ones I’ve got. Now I’m not interested in gaining bulk so we’ll just tone the ones I’ve got. He showed me how to use the machines and made me do a couple of repetitions. He showed me how to use the weights properly without injuring myself and corrected my body position. How much easier it is to train with an instructor standing right beside you.
After the cool-down and a few stretches he asked me if I had thought about personal training. I knew it was coming. And while I haven’t been keen to spend any more money at this place where I have a fortnightly direct debit that lately has been nothing more than a donation, I did think some sessions showing me around the gym and how to use the equipment would be beneficial.
And Tiago is very easy-on-the-eye. Ladies…he’s from Brazil and has been a football player. He is tall and dark and gorgeous and I’m old enough to be his mother.
I signed up. It’s true his ‘easy-on-the-eye’ good looks were more of a motivating factor than learning about the proper uses of machinery but I was never one for mechanics.
Tiago and I have our first date next Wednesday.
I wonder what he’s going to do with me.
Maybe something life changing like these crackers.
A few months ago I posted a recipe for the Life Changing Loaf of Bread that comes from a blog, My New Roots. Sarah, whose blog is based in Copenhagen, also has a cracker recipe that’s vegetarian, vegan, gluten-free and dairy-free. As the loaf of bread recipe was very popular, I thought I’d also share Sarah’s cracker recipe.
These crackers are very easy to make especially if you live near Mona Vale or Mosman as you can go to Scoop Wholefoods where they package all the dry ingredients needed to make both the bread and the crackers. All you have to do is bring home the jar of ingredients, mix it into a bowl, stir in the wet ingredients and it’s done.
Flavours can be added to the mixture so I added 2 tablespoons of chopped fresh rosemary and a little sprinkle of sea salt before they went in the oven. In keeping with the vegan theme, I made a roasted beetroot and chickpea dip to serve with the crackers.
The dip was made by roasting three beetroots then blitzing them in the food processor with a can of rinsed and drained chickpeas, a tablespoon of tahini, a teaspoon of ground cumin, the juice of one lemon and a clove of crushed garlic. Easy.
- 1 cup / 135g sunflower seeds
- ½ cup / 90g flaxseeds
- ⅓ cup / 50g pumpkin seeds (pepitas)
- ¼ cup / 40g sesame seeds
- 1½ cups / 150g rolled oats (gluten free)
- 2 tbspns chia seeds
- 4 tbspns psyllium seed husks
- 1½ tspn fine grains sea salt (like Himalayan salt)
- 1 tbspn maple syrup
- 3 tbspns melted coconut oil or ghee
- 1½ cups / 350mls water
- In a large bowl combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick. (If the dough is too thick to stir, add 1 or 2 tspns of water until the dough is manageable). Divide the dough roughly in half and set aside one half.
- Place one half of the dough back into the bowl and add any flavour you like. Gather into a ball and place it between two sheets of baking paper. Using a rolling pin, firmly roll out into a thin sheet. Remove top layer of baking paper and using the tip of a knife, score the dough into shapes (I chose rectangles). Repeat with remaining half of dough. Let sit out on the counter for at least 2 hours or all day or overnight.
- Preheat oven to 350F / 175C. Using the baking paper, slide the dough onto a cookie sheet and bake for 20 minutes. Remove cookie sheet from oven, flip the whole cracker over (if it breaks a bit, don't worry) and peel the baking paper off the back. Return to oven to bake for another 10 minutes, until fully dry, crisp and golden around the edges.
- Let cool completely then break along the scored lines and store in airtight container.
- Examples of Flavourings:
- Rosemary, Garlic & Smoked salt.
- tbspns chopped fresh rosemary
- /3 - ½ tspn garlic powder
- smoked sea salt to taste
- Fig, Anise & Black Pepper
- large dried figs (approx 70g)
- tspn anise seed
- tspn cracked black pepper
Mosman: 14 Spit Road, Mosman 2088. Ph: 8065 3400
Mona Vale: 2/5 Bungan Street, Mona Vale 2103 Ph: 8411 1987