Bayside MamaMag November 2016

BAYSIDE

mamamag November 2016

WIN santa’s magical kingdom tickets Foods and moods Affordable organic Children’s nutrition Dani Venn Reggio Emilia

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fabulous food I can’t believe there are only two months left in the year. I started off October with my first ever holiday with just my two kids and myself. I’ve never actually taken my kids on a holiday without other people involved, so Grand Final weekend we travelled down to Phillip Island for three nights. We stayed opposite the beach in Cowes and had a grand old time checking out penguins, koalas, Churchill Island and of course the chocolate factory. It was fun just hanging out with my cherubs and giving them my all.

As November rolls in, this issue of MamaMag is the last monthly issue we are producing as we move into a bi-monthly format for 2017. It’s a lot of hard work getting this baby out every month, and print and distribution don’t come cheap. Sometimes you just have to step back and have a look at your priorities. Right now mine are my kids and my health, both of which take a back seat when I’m pumping out four magazines every month and I must be able to put food on the table too.

But the MamaMag fun will never be far away (and now I’ll have time to make the mag even better without the rush). In this issue, Fabulous food, you will learn about the interesting ways in which food affects how we think and feel. We obviously want calm and curious kids, not cranky and lethargic ones. You will also find out how to shop for affordable, organic food. I’ve recently become a bit of a smoothie junkie, thanks to Sam Wood’s 28, so the kind team at Swisse have given us some fun new ideas to jazz up my breakfast rush.

We’ve got lots of recipes from some great Bayside locals as well as the gorgeous Dani Venn, who I caught up with to discuss motherhood and her new creative business. I love seeing mums being able to combine both their passion and their careers into the one thing.

It’s exactly the reason why I started MamaMag. Some equally fabulous local mamas share with us their fav spots to eat this month, so make sure you find time to get out with the family and enjoy them.

@localmamamag

WIN

Contents Foods and Moods Fuel your body

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1 of 5 family passes to santa’s magical kingdom

Parklife 8 Princes Park, Caulfield South Affordable organic 10 ways to go organic

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The creative cook MasterChef alumni Dani Venn

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Mama eats in the Bayside Kid friendly locals

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Mama can cook 5 recipes from some of our favs

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Zucchini noodles with basil pesto

WORTH $14O EACH Visit our Facebook page to enter

www.facebook.com/localmamamag

Pistachio chocolate cookies

Entries are open to Victorian residents only. Competition starts November 1st 12.01am and closes November 30th 2016 at 11.59pm.

Visit www.mamamag.com.au for full terms and conditions.

Supergrain salad with roast pumpkin, haloumi and broccolini

www.santasmagicalkingdom.com.au

Raw carrot cake bites Raw lemon curd tarts

MamaMag is published for the mums of the Bayside area by Grizzle Design Pty Ltd.

Approaching Reggio Emilia The early childhood philosophy

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Children’s nutrition Eating right from the start

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10,000 copies monthly in the Bayside area: Bayside, Glen Eira, Kingston and Port Phillip.

Here comes the sun Tips for a new hairstyle

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Smooth operator Delicious smoothies

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Editor in Chief: Sarah Cavalier National Key Account Manager: Justine Whatmore: justine@mamamag.com.au Bayside Advertising Sales: Daniela Simonetta: daniela@mamamag.com.au Cherise Berley: cherise@mamamag.com.au

Backyard movies Movies under the stars

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Colour & WIN WIN 1 or 4 NEW Twister games

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MamaMag November 2016

ABN: 26 042 138 550. PO Box 8018 Brighton East 3187 Phone: 1300 771 446 Email: info@mamamag.com.au www.mamamag.com.au

Like to contribute an article submission or products for Facebook giveaways? submissions@mamamag.com.au For advertising enquiries: download our media kit from www.mamamag.com.au or contact the team above.

The opinions expressed herein are not necessarily those of the publishing staff. Reproduction in whole or part is prohibited without permission of the publishers.

Health related articles are designed to be informative and educational. They are not intended to provide specific medical advice or replace one-on-one advice from your health practitioner.

foods and moods It is no secret that the food we eat affects how we think and feel.

Whether we are tired, depressed or stressed, reaching for certain foods can dramatically improve our mood and energy.

While many of us reach for processed foods that provide immediate comfort, these create more stress and less energy in the long run. Focusing on a diet of real, nutrient dense, unprocessed food is one of the most important things we can do when it comes to being emotionally resilient and maintaining optimal energy levels. Here are 7 foods that can make all the difference when it comes to our moods and energy:

Salmon

Eggs

Salmon is a great source of the essential omega-3 fatty acids that boost energy, brain activity and circulation. The omega 3’s also help soothe the mood by reducing the body’s response to stress inducing inflammation. Our bodies can’t make these essential fats and thus, they must be obtained from food. A 200g serve of Atlantic salmon can provide us with our entire daily requirement. Salmon is also an amazing source of lean protein, which not only helps to balance blood sugar levels, but is also the building block for neurotransmitters, the brain chemicals that help to regulate thoughts and moods.

Now here’s a comfort food that is packed with essential nutrients! Along with being a high quality source of protein, eggs are a rich source of calcium, the B Vitamins, and Vitamins A and D, all of which are important for energy and mood regulation. They are also a great source of the vital nutrient choline, which is involved in brain signalling to regulate mood and energy levels. Spend a little extra and buy organic freerange eggs, which are more nutritious and free of synthetic chemicals.

Pumpkin seeds

Eating good quality carbohydrates from wholegrains such as quinoa, brown rice and oats has been shown to increase production of the “happy hormone” serotonin. These unprocessed grains also help to stabilise blood sugar levels to balance our energy and moods.

If my clients are trying to lose weight, I often tell them to eat these carbs for breakfast and lunch but not at night when the metabolism slows down.

Pumpkin seeds, also known as “pepitas” are one of the best mood boosters there is. They are a great source of the minerals zinc and magnesium which many people are deficient in. Both are important to regulate moods and help you relax. They are also a rich source of tryptophan, which is used to make serotonin and melatonin to improve the mood and even fight depression and anxiety.

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Wholegrains

Cacao Next time you’re craving chocolate, it might be a good idea to reach for raw cacao instead.

It is rich in magnesium and iron so it boosts energy levels and enhances moods, while it also balances blood sugar, promotes longevity and increases the libido. The super high concentration of antioxidants doesn’t hurt either! You can have some raw chocolate bars on hand or add the powdered form or nibs to smoothies. If making a hot beverage with the powder it is preferable to mix with a milk substitute like coconut milk, soy milk, rice milk or plain hot water, as dairy has been shown to inhibit absorption of the nutrients.

Do not consume more than 40 grams (4 to 6 teaspoons) a day as it can have quite a powerful effect on the nervous system.

Fermented foods Cultured and fermented foods such as natural, unsweetened yoghurt, sauerkraut, kimchi and pickles, promote a healthy gut, which can lead to a more positive mood. Many studies have shown a vital connection between the gut and the brain. Eating fermented foods is a great way to provide the healthy bacteria or probiotics that release serotonin and stimulate a system of nerve pathways in the gut that lead to emotional resilience.

Dark leafy greens Dark leafy greens like kale and spinach are nutritional powerhouses. They have a powerful anti-inflammatory effect, reducing the brain inflammation that has been linked with stress and depression. The high concentration of folate has also been shown to regulate mood and reduce depression, with a half a cup of cooked spinach delivering one third of your daily folate requirement. Dark leafy greens are also loaded with magnesium to boost energy, calm our moods, and help us sleep. Remember to always cook your kale as it is goitrogenic meaning that when it is eaten raw, it can effect the way the thyroid gland deals with the important nutrient iodine.

By Marc Senator, Naturopath & Acupuncturist at Vitality Health Group, Middle Park.

Kundalini House, North Fitzroy 0406 100 985.

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Parklife Princes park, Caulfield South Best playground access from Birch Street Princes Park, running between Hawthorn Road and Bambra Road, is one of Glen Eira’s most popular parks. The playground is split across two levels. Below the main structure is a series of brightly coloured curved ramps with slides (straight, spiral, wave) with steps, climbing mat, chain climbing frame, fireman’s pole, monkey bars, hanging disks and plenty of coloured balls and disks. There is a toddler friendly section as well as a see-saw, two springers and stand-on spinner. Four swings including 2 toddler friendly.

On the higher level is a fun suspended surfboard, great for balance practice and seeing who can stay on the longest! A huge rope

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climbing frame is a stand out and there are some whimsical pipes that act as a musical instrument nearby too. The wall splitting the two levels sports some handy climbing grips for the budding rock climber and for more active kids there is basketball on a half court and plenty of gass nearby for soccer and footy.

They playground gets a good degree of shade from shade cloths and trees.

BBQs, sheltered tables and seats, toilets and water tap. The park also has cricket, football, lawn bowls, soccer, tennis, basketball and netball rings, pavilion and a lovely sensory garden, full of lavender at this time of year.

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affordable organic Shopping for organic produce might seem like an unnecessary expense to some, and a bit of an overkill, since we are all bound to be exposed to pesticides and other chemicals in some form or another throughout our lives. It’s true that junk food can be quite a bit cheaper than high-quality, organic food, but we believe that the old adage ‘you are what you eat’ still holds true. Sure, we are bound to be exposed to the bad stuff at some point, but that doesn’t mean we can’t limit that exposure. Besides, when you are preparing your children’s meals, don’t you really want to provide them with the tastiest, most nutritious and healthy food available? We know we do!

The team at Wholekids have discovered 10 easy and smart ways you can get the best organic produce, and still save money. Here’s how:

1. Grow your own produce Urban farming is trending right now, and with good reason: a single small raised veggie bed can cover the needs of a 3-person-family. Build more and give the surplus to your friends and extended family! You could even reach out to other urban farmers and exchange goods, so that you can get your hands on an even greater variety of produce, without spending a dime.

You can Google more information on how to build an inexpensive and attractive raised bed.

Make sure you double check what the optimal crops rotation for your specific location is.

There are many great communities and sites that can help you with this project, and you just might be surprised at the amount of produce you can get from even such a tiny growing space.

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2. Organise community

gardens and farms

Start a small-scale communal farm (with room to grow, if needed) at your local park, if you can get the city’s permission. This way you will be able to educate kids and adults alike on the wonders of clean, organic farming, waste composting and healthy eating.

You could even take your project a step further and set up a communal kitchen, where excess produce will be shared amongst everyone.

Donating some of your crops to local charities that need help is also a great idea!

3. Buy straight from the

farmers

Farmers’ markets are a great place to discover various nutritional treasures, and to get you in contact with your local farmers. Bear in mind that there are quite a few farmers that choose to not get certified, who can still produce organic veggies, fruits, meat, grains and nuts, regardless. By not paying the certification fees, these farmers are able to sell their produce at a lower price, which translates to more savings for you, but keep in mind that claims of being ‘organic’ might not always be legitimate. It’s always a good idea to ask them about their farming methods and practices, and to see for yourself whether their produce is high-quality or not.

4. Buy seasonal organic goods from the supermarket Seasonal organic food is easy to get your hands on, and it’s typically not as pricey, since there is usually enough produce to cover demand.

5. Buy discounted organic food in bulk Provided you can use it before it expires, buying organic food in bulk is an excellent idea to bring down the cost of high-quality nuts and other long-lasting goods.

6. Organise your cooking around what’s on sale By organising and planning your daily meals around what is available at a discount, you can save a lot of money, and also incorporate a wider variety of organic foodstuffs into your homemade cuisine. This will also help you minimise wasted food, which can really end up costing you a lot more money than you realise.

7. Prioritise buying organic meat and animal products

However, when it comes to corn, especially when it’s been cooked or processed into tortillas or other types of pre-made food, you will really need to draw the line. Sure, it’s okay to buy conventional (non GMO) corn on the cob, but you should definitely opt for organic corn products if you have the chance, because conventional corn products are usually made using GMOs.

9. Stock up on low-priced organic staples and use your freezer Organic beans, lentils and soups are usually super cheap, and they can bring your meals to life with their fantastic taste. Frozen bananas and other kinds of frozen fruit, peanut butter and raw nuts, for example, can make for some great, long-lasting additions to your everyday organic meals.

Conventional animal products and meat often contain large amounts of hormones, vet medicines and even pesticides, so it’s important to always remember that it’s best to pick organic meat, milk, cheese and eggs over organic produce and grains if you have to make the choice based on your budget.

Add them to your menu, make some homemade smoothies, or even enjoy them in between meals as snacks; your options are limitless!

8. Prioritise produce that is more susceptible to pesticide residue retention

Even though it’s hard to check the legitimacy of supposedly organic farmers over the internet, you can always reach out to established, wellrespected forums and community sites, which will refer you to the best of the best.

There are a few veggies and fruits that can still retain dangerous residues, regardless of how carefully you wash them, such as potatoes, celery, spinach etc. When you are on a tight budget, it would be a good idea to prioritise spending a bit more for the organic version of these high-risk products. For example, you don’t need to spend more on organic cabbage, avocados, mangoes, kiwis, pineapples and onions, since they provide almost zero additional nutritional benefits. You can learn more about this on EWG’s site, where you’ll also find lists of organic-only and low-risk produce and fruits.

10. Find the best organic product deals online

Don’t be afraid to try your hand at ordering organic produce online, since most farmers are eager to expand their online clientele, and are surely going to take extra good care of you and your order.

Find out more at www.wholekids.com.au/ resources/why-organic/

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The creative cook Melbourne’s Dani Venn‘s life could be divided in two: before MasterChef and after MasterChef.

Life post MasterChef (she came fourth in the 2011 series) has given Dani a myriad of foodie opportunities. She has hosted Weekend Feast on Channel Ten, dabbled in breakfast radio on Nova FM, cooked her way around the country at live food events, created recipes for food companies, catered intimate dinners and large celebrations, and started her own food blog, The Wholehearted Cook. Before MasterChef Dani worked in media and communications (and has a degree from RMIT to prove it) so it’s comes as no surprise that last month she officially launched her latest venture, her own creative agency specialising in the food industry. ‘Eat It Up Creative’ helps restauranteurs and hospitality entrepreneurs to realise their creative potential. Oh, and did we mention she is also a mama. Her gorgeous Harlow Moon turned two in October!

What an exciting 5 years it has been.

Tell us a bit more about your latest venture, Eat It Up Creative.

I’ve always wanted to be my own boss and to create something bigger than myself. The timing to start Eat It Up Creative felt right and it brings together both my industry experience and my love for both food and communications. I also noticed that there wasn’t an agency offering specialised services for hospitality businesses that can assist with branding, marketing and social media management but also menu development and food styling. We take a holistic approach so that the business achieves long-term success.

What type of services do you offer?

We always start with getting the product right first, because what’s the point of having a great social media presence if your food isn’t up to scratch? If the business has nailed their product then we can work with them on social media, marketing and make their brand boom! We also offer recipe testing and development, food styling, communications strategy, branding, social media management, staff training, event management and PR support. Now that’s a mouthful!

Back at home, what is your favourite go-to meal to cook for the family?

I’m a big fan of Asian stir-fries using my trusty wok, it’s simple, healthy and quick. However, since I’ve started eating predominately

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wholefoods I don’t use the stir fry sauces I grew up eating like oyster and hoisin sauce or any packaged stir-fry sauces because they contain so much sugar and preservatives like MSG. I instead make up my own using a mix of miso paste, garlic, honey, tamari and apple cider vinegar.

Any favourite foodie locations in Melbourne you think we might not know about but should?

Nice question! There are so many amazing little foodie pockets popping up in Melbourne all the time. I have been hanging out on High St, Thornbury and Preston a bit lately and am quite surprised by the rapid growth in that area. There’s Dexter (Preston) that quite literally serves meat doughnuts and the best American style BBQ, Out Of Sundaland (Thornbury) who are rocking Asian street snacks and look out for new pizza joint and bar Wolf & Swill that is about to take Melbourne’s north by storm!

How has life changed since having Harlow?

In the most amazing way. Harlow has bought me so much inspiration and drive that I could never have dreamed of before having her.

I have a lot to thank her for, she brings my partner Chris and I so much joy (except when she wakes at 2am to play!) Time is precious now but as they say pressure makes diamonds.

We’re guessing she had a lot of home made baby food! Any particular favourites you created?

Certainly have! A lot of slow cooked stews with loads of vegetables and secondary cuts of meat that soften up and bring so much flavour to a dish, plus they are great for freezing. It’s so important to always have something that can be pulled out of the freezer and defrosted quickly.

Any advice on for fussy eaters?

I’m lucky that Harlow has always been a pretty good eater but I think introducing a range of foods to your child early with different textures and flavours. If you only serve them pasta they will probably only ever eat pasta. Swap up your grains, try quinoa, brown rice and barley in soups. And a little butter over some steamed veggies does wonders!

How do you manage to juggle motherhood around the new business?

I have an amazing mum who I would be lost without. Mum constantly helps me and fortunately doesn’t live too far away. I’ve also had to rely on daycare two days a week and the gaggle of babysitters I have on call as my partner works at least 6 days a week.

Any funny parenting stories you’d like to share with us?

We were in Bali recently at a waterpark and Harlow did a poo in her nappy, my partner changed her and put her dirty nappy in my backpack instead of throwing it away. Later that day my mum and I went to Finn’s Beach

Club and they searched our bags before we were allowed in, what they found was quite disturbing especially as I didn’t have Harlow with me. I looked (and smelled) like the biggest creep! Lucky we were still allowed in.

What inspires you each day?

We live on the outskirts of Melbourne on a bushy block in the Yarra Valley region, it’s a nice peaceful place to wake up in the morning. I’ve also started 5 minutes of morning meditation to focus on gratitude and abundance before starting my day with a great App called Omvana, it helps me stay mindful throughout the day. And of course seeing Harlow grow and learn inspires me, I want to be able to give her the best experiences and that drives me a lot.

What’s next in 2017?

I’m really excited to have launched The Wholehearted Wellness Retreats happening in Bali next year. I’ve created these retreats with mums in mind, as it really is a chance to put you first for once and immerse yourself in one week of Bali bliss. Think daily yoga, wholesome food, cooking masterclasses, nature walks, Balinese beauty classes, twilight cocktails and a whole bunch of new like-minded friends. It’s one week just for you – no work, no laundry, no demands, no uninterrupted sleeps. YESSSSS!

Finally, where can we find you? eatitupcreative.com thewholeheartedcook.com and follow Dani on Insta at @eatitupcreative @thewholeheartedcook

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mama eats in bays Most of us have been there – waiting on a meal that seems to be taking eons to come, while the kids are grizzling/ crying/ yelling/ fighting, wishing you had come prepared with activities, and telling yourself next time you’ll opt for takeaway.

When your meal finally arrives you scoff it down and make a hasty departure.

Eating out with kids can be challenging, but having a great dining experience is possible, if the venue is right. We asked some local mums to share their favourite kid friendly cafes.

By Prue Henschke

The Colonels Son, Black Rock

The Pantry, Brighton

Narelle Plapp, Naturopath and Founder of Food for Health, is a regular with her family at The Colonels Son.

A favourite of Olivia Anderson, creator of the blog and online retail store, Flat Out Mum, is the Pantry in Church Street.

“On a nice summer’s day their courtyard is secure, sunny and private, so the kids can get down and run around without any worry. Their all day breakfast menu is to die for. Dukkah coated eggs or the detox board are my go to dishes”.

“We had four boys in 5 years so we don’t tend to eat at restaurants with them, except for breakfast! The food is great and the service is FAST & friendly - key with kids.

Ze Bar, Black Rock Narelle also recommends modern Italian restaurant, Ze Bar.

“We also have many an early dinner at Ze Bar. They have entertainment (which the kids love also) and it’s very kid friendly with the host often taking our youngest child Millie for a walk around the restaurant whilst my husband, Justin and I eat our dinner. Great food, wine and beer on tap”.

nels Son

The Colo 18

The Pantry also has a bustling and lively atmosphere, which we love (and it also makes the noise of our boys not so obvious!) The simple fact that they put butchers paper on the tables and provide crayons helps so much, as it keeps the boys entertained”.

The P

antry

r Sandba

side Tara Dixon, author of the blog, No Cake for Breakfast shares Olivia’s view of the Pantry

“Our favourite, without question, for lunch is The Pantry. First and foremost lunch needs to be enjoyable and stress free. The Pantry is 100% somewhere a family can go. The staff are incredibly accommodating with or without children, and their service is lightening quick.

We all know taking children out for lunch can be a challenge especially if having to wait long periods of time for food to be brought out.

Never a problem at the Pantry, nor is the mess you leave behind. Take a seat inside or in the sunshine on a nice Melbourne’s day. You won’t regret it. You can’t go past the chicken and leak sandwich and Mooloolaba king prawn linguini”

Sandbar Beach Café, Middle Park The Sandbar is a favourite summer spot of TV presenter and author, Andi Lew and her son.

“In the summer we go to Sandbar! He can play in the sand and sea and I can tan, haha”

The Petty Officer, Albert Park

Basilico, Albert Park Nat Kringoudis, acupuncturist, author, speaker and owner of the Pagoda Tree recommends Italian restaurant, Basilico for a meal out with her family.

“Locally, we often head to Basilico (ever been on a Friday night, the entire basketball comp are in there!) for an easy family meal - the atmosphere is fun and relaxed - children are really welcome and what child doesn’t love a slice of pizza!“

Dundas and Faussett, Albert Park Nat also often eats at Dundas and Faussett with her kids.

“They are happy to provide pencils and paper for the kids and accommodate any food requests fussy little ones may have too.”

Jordie Legudi, author of the blog, The Modern Minimalist loves the Petty Officer.

Basilico

“They do the most amazing avo on toast called ‘the green punch’. They do kid’s half serves and have a cupboard full of cars and toys. They’re great with kids!”

Lady Bower 19

e Boy Natur

Nature Boy Cafe, Murrumbeena Jo Watson from Little Melbourne puts this high on her list if you want to combine play, conversation, coffee and good food all in one go.

“With a cubbyhouse and courtyard full of toys, it’s no wonder this place is the talk of the town.

Be sure to head out straight out the back with your Mother’s group or friends as that’s where the toddler action is going on! From the unassuming frontage, Nature Boy opens out from a narrow cafe into a spacious area for diners.”

Gills Nursery & ll Giardino Cafe, Cheltenham Jo loves a browse and shop at a plant nursery, picking up some treasures for the house, but the kids... hmmm not so much! Luckily at Gill’s there’s a cafe with brilliant play space on offer to cure any blues.

“The cafe is the perfect place for a wonderful relaxed Sunday breakfast or lunch, mid-week treat or coffee catchup with your Mum’s group or friends. Great food, great service, a kids menu in a really lush surrounding. The real drawcard here is the kids play area. Have your coffee while overlooking the kids hard at play in one of the two cubbyhouses.”

afe

ino C Il Giard

Cowderoys Dairy, St Kilda West

Cowd eroys

“This quaint old school cafe serves up some of the best homemade food (and milkshakes) in Port Phillip. While tinies romp around the small outdoor playground or scooter round the little grassy reserve or even play a game of table tennis (bring your own bat/ball), mamas can sip on a cup of Allpress coffee. The playground is only partly fenced so you’ll need to watch them like a hawk (like you do anyway!).”

Dairy

Jo is also a big fan of Cowderoys Dairy, where they combine kid-friendliness with a playground adjacent to Jacoby Reserve! Drop in for a bite to eat and have a run around afterwards.

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Zucchini noodles with Thai basil pesto Serves: 4 | Prep/cook: 20min Ingredients:

Method:

2 – 4 medium sized zucchinis, ends trimmed

To make the zucchini noodles use a mandolin with a julienne attachment and slice into 5mm thick noodles or cut the noodles yourself, or just grate the zucchini or use a peeler and make ribbon strips – it will all taste the same!

A few big handfuls of Thai basil (or whatever herb you please!) ½ cup raw macadamia nuts (or whatever nut you please!)

1 tablespoon fresh lemongrass, finely diced (optional) ½ long red chilli, deseeded, diced (optional) 1 fresh kaffir lime leaf, finely sliced ¼ cup softened coconut oil 1 teaspoon diced garlic 1 lime, juice only (or lemon!)

A few cups of in season small tomatoes, chopped in half

To make the herb pesto, place herbs, nuts, lemongrass, chilli, kaffir lime leaf, coconut oil, garlic and lime juice in a blender and blitz until a rough paste is formed. Alternatively you could smash up roughly in a mortar and pestle. Taste and season with salt flakes.

When you are ready to serve, throw the zucchini and pesto together in a bowl and mix well, add in your tomatoes, and I like to garnish with extra herbs and nuts. Enjoy!

Dani Venn, The Wholehearted Cook, brings us this fabulous dinner and snack!

Paleo pistachio & cinnamon chocolate cookies Ingredients:

Method:

2½ cups almond meal

Preheat fan forced oven to 180 degrees, line two large baking trays with baking paper.

2 tablespoons coconut flour ¼ cup cacao powder 1 teaspoon salt flakes ½ teaspoon baking powder

Combine in a large mixing bowl, almond meal, coconut flour, cacao, salt, baking powder, cinnamon, vanilla, melted coconut oil and maple syrup. Stir well to combine.

1 vanilla bean, seeds scraped

If the mix seems too wet to roll into cookie dough it might be that the coconut oil is too warm, you can place the mix in the fridge to firm up if needed.

100ml coconut oil, melted

Combine pistachio and rose petals in a bowl together.

100ml maple syrup or rice malt syrup

Roll 2 tablespoons of mixture into a ball, then flatten with your hand. Dip one side of the cookie into the pistachio and rose mix then place on baking tray. Press the pistachio and rose into the dough a little if needed. Repeat with remaining cookie dough. They won’t spread out like ordinary cookies, so you can place them slightly closer together.

1 teaspoon ground cinnamon

½ cup crushed pistachios 2 tablespoons dried rose petals (optional) Makes 10-12 Prep 30 mins Cook 25 mins

Cook in the oven for about 20 – 25 minutes. Cookies should fill your warm kitchen with the perfume of chocolate and cinnamon. Take out of oven and allow for them to cool and firm up before eating. Yum! 23

Serves: 4 | Prep/cook: 20min Ingredients: ½ mixed quinoa ½ cup du puy lentils ¼ cup sunflower seeds ¼ cup pepitas ¼ cup goji berries 2 tbs pomegranate molasses ¼ bunch parsley 1 lemon 100g haloumi 1 bunch broccolini 2 x 3cm wedges Kent pumpkin ¼ tsp turmeric 100ml organic natural yoghurt Salt and pepper Olive oil

This is a collaborator recipe from Tucker Street. Their 30min menu food boxes contain ingredients and three recipe cards for dishes created with the busy foodie in mind. www.tuckerstreet.com.au

Raw carrot cake bites Ingredients:

Method:

1 cup pitted medjool dates

Add all ingredients except for the coconut into a high speed blender. Blend until well combined (we leave ours a tiny bit chunky for texture).

1 x carrot, roughly chopped 1 cup walnuts ½ cup raw buckwheat groats 1 teaspoon maca powder (optional) ½ teaspoon ginger 1 teaspoon cinnamon ¼ teaspoon nutmeg Pinch of clove Pinch of salt ¼ cup coconut Makes 15 | Prep 5 mins 24

If your mix is to dry add 1-2 tablespoons of water. Roll into walnut sized balls and coat in coconut. Store in the fridge.

Recipe by Steph Wearne, Co-owner and Nutritionist, Linked – Training & Nutrition,Sandringham www.thelinkedstudio.com.au

Darling St. Espresso’s supergrain salad with roast pumpkin, haloumi and charred broccolini Method: Preheat oven on 200C. Place pumpkin on a lined tray and drizzle with olive oil. Season with salt and pepper and place in the oven to roast for 30mins or until tender.

Rinse quinoa and lentils then cover in a saucepan with 2.5 cups of cold water. Add a pinch of salt and bring to a boil, uncovered, then once boiling, cover with a tight fitting lid. Reduce heat to low and simmer for 15 mins with the lid on or until the water has absorbed.

Chop the parsley and remove the woody ends of the broccolini. Place yoghurt in a small bowl and mix well to combine with the turmeric. Tip the pomegranate molasses into a small bowl.

Add the juice of half the lemon, 2 tps olive oi and salt and pepper to taste. Mix well and set aside.

Turn the pumpkin when it has been roasting for 15 mins.

While the pumpkin is out, add the sunflower seeds and pepitas to the baking tray. Return to the oven and roast the seeds for 8 mins or until golden.

Check on the quinoa and lentils. If tender, remove from heat, remove lid and fluff with a fork to help cool.

Heat a griddle pan or frypan on high heat.

Add 1 TBS olive oil and the broccolini. Cook on high for 2-3 mins or until char marks appear.

Turn over and repeat then set aside.

Cut the haloumi into two triangles. Add ½ tbs olive oil to the pan used for the broccolini and add the haloumi. Fry for 2-3 mins each side until golden. Leave haloumi on the warm pan.

Place the quinoa, lentils, goji berries and pomegranate molasses dressing into the bowl with the parsley.

Add the toasted seeds and mix well. Taste and add more lemon juice/seasoning if required.

Place the pumpkin on serving plates. Divide supergrain salad on top of the pumpkin.

Top with haloumi, charred broccolini and a dollop of turmeric yoghurt.

Serve with a lemon wedge to the side.

Raw lemon curd tarts Makes: 30 mini tarts

Method:

Ingredients:

For the base, add all ingredients into a food processor and blend until combined. Press into small cupcake tins, lined with cupcake wrappers.

Refrigerate while making the filling.

Base: 150g Food for Health gluten free muesli 150g dried figs 20g cacao butter

For the filling, add all ingredients into a food processor and blend until smooth. Distribute filling evenly across the bases.

Filling: ¼ cup tahini ¼ cup coconut butter ¼ cup coconut yoghurt ¼ cup fresh lemon juice Zest of one large lemon 3-4 tbsp rice malt syrup, to taste Pinch of turmeric

Recipe by Narelle Plapp, Naturopath and Founder of Food for Health Food for Health, Black Rock www.foodforhealth.com.au

River Garden Early Learning Centre 670 CHAPEL STREET

Guardian Early Learning Centre - Collins Street 101 COLLINS STREET

Guardian Early Learning Centre - Richmond 67-81 HODDLE STREET

Enrolling now. Call 13 82 30 or visit guardian.edu.au

Approaching Reggio We know that children are born with amazing potential and capacities: curiosity, a drive to understand, the ability to wait, to wonder and to be amazed, the capacity to express themselves in many ways and the desire to form relationships with others and with the physical world. What kind of education and what kind of teachers do we need to foster these capacities?

children’s many forms of expression. Children’s voices, thoughts and opinions are valued as much as the educators’. Children understand that they are actively engaging in research, and will share, discuss, debate, articulate and challenge knowledge and learning with their peers, educators and the community.

The Reggio Emilia approach to Early Childhood education

Documentation begins by educators and families collating information, observations and children’s learning, in order to gain a holistic understanding of each child. Examples of documentation include observations, photography, video, conversation transcripts and/or visual mediums such as paint, wire, clay, drawing materials. Educators have a deep understanding that children learn through relationships with other children, teachers and families, and their physical environment.

Documentation of the children’s learning is a way to make their thinking visible.

The Reggio Emilia approach to Early Childhood education originates from Reggio Emilia, in Northern Italy. Post-World War II, a small group of women set about building a school in a nearby town. This is the first time in Italy there was an education setting established specifically for Early Childhood aged children.

In Reggio Emilia there are over 35 of these preschools – a relatively small number of centres given the international attention and subsequent implementation of the Reggio Emilia approach across the globe. This teaching approach is regarded as one of the best Early Learning approaches, internationally, therefore we are now seeing in Australia a large number of Early Childhood settings inspired by the philosophies of Reggio Emilia.

You will hear...

There is a strong focus on collaboration, connection and cooperation in a centre inspired by the Reggio Emilia approach to education. The entire approach is designed to connect all that surrounds a community; making connections between people and the physical environment, as nothing is left to sit in isolation. This approach values and supports children, teachers and families to regularly join together to continue to improve the curriculum and standards of Early Childhood education.

As educators, when we actively listen to children, we listen with all our senses to 28

You will see...

The space within the environment supports children to explore and research independently.

Teachers intentionally plan for, organise and support a variety of spaces for children based on their documentation. The program is planned to ensure that there is a balance between individual, small and large groups, child directed and teacher initiated, and inside as well as outside experiences. There is a focus on projects where a concept is explored on a deeper level. Project work is where children are engaged in explorations of their world, making choices about what they will investigate, and then together with their teachers and peers making meaning.

Children’s relationships with other children, teachers, families and their learning environment are considered paramount for the child’s growth and life experiences.

Through this, you will see a partnership between children, families, educators and the local community.

Emilia

At River Garden in South Yarra, educators believe that the children have many ways to express themselves. This is known as the “100 Languages� with a strong emphasis on the visual arts. It is believed that children learn in 100 ways, and 100 more. There is not one way to learn, which means educators have to cater for the many styles. This encourages a rich environment of learning where children and adults construct knowledge together. We believe that children, from birth, are viewed as competent, curious, full of knowledge and potential, and are interested in connecting to the world around them. Educators create environments by selecting a range of accessible and purposeful, high quality resources and materials in order to support their expressions.

Our educators believe in the philosophies of Reggio Emilia and use these to underpin our program and planning. Each of our rooms is led by a Bachelor trained Early Childhood teacher who support the team to collaborate in order to consistently plan for children in a way that focuses on children learning in a 100 different ways.

Reggio Emilia influences

We believe the Guardian Curriculum, the influences of Reggio Emilia, regular visits to the local community through our Out and About Program, our rooftop garden, and our outdoor invention centre, provide a space where children, families and educators thrive. It is an environment where learning and successes are celebrated. Children are supported to become lifelong learners with the confidence, resilience and skills to succeed in their future education, successful careers and positive relationships.

At River Garden, there is a strong connection between the philosophies of Reggio Emilia and the Guardian Curriculum. Our open plan environment encourages interactions between multi age learning, where similarities and differences are celebrated and stereotypes are challenged. The space is designed to provoke wonder through an abundance of natural light, where concepts such as light, transparency and shadow are enhanced.

You will see that our resources have been carefully selected by our strong team of trained and experienced educators, to support our vision of how we believe young children learn.

We strongly believe in our children being active participants in the community and the community being a part of our centre. We model respect for our environment, each other and connections to the community through our Out and About Program; where children from birth to 6 years regularly explore the nearby community.

Written by Jess Spath, River Garden Centre Manager, and Claire de Crespigny, Curriculum Mentor www.guardian.edu.au

29 29

Contact us to get started!

1300 134 136

www.stepintolife.com.au

Children’s nutrition Our children do a lot growing and learning in their early years. We already know that it’s important that they get the right fuel to support their body’s development at this time - there are numerous studies showing the importance of providing certain nutrients for their brain development, immunity and energy production.

Through this critical time, we as parents and care givers have the chance to be able to influence our kid’s health both short term and for the rest of their lives, by providing them with the ability to choose the right food to fuel their bodies. With so much advice out there, what should we be including in their diets?

What kid’s need from food Carbohydrates help to provide our little ones with energy for the day. However, not all carbohydrates are created equal. Simple carbohydrates, like sugars, are quickly utilised in the body often leading to a drop in energy levels or “sugar crash”. Complex carbohydrates, such as wholegrains, certain fruits and vegetables, take longer for the body to breakdown and utilise and sustain energy for longer.

Proteins are the building blocks of muscle and body tissue, enzymes and the immune system. They become particularly important for children while they grow. Good sources of protein are found in meat, chicken, fish and legumes.

Fats are important to keep small bodies warm, the build the outside of cells and are used in the production of hormones. Good fats contain nutrients like Omega 3 essential fatty acids which are important for brain function and development. Sources of Omega 3 fatty acids are in deep sea fish, avocado, nuts (if allergies are not a problem) and seeds. If your little one turns their nose up at a piece of salmon, then try including nut or seed butters.

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Eating a “rainbow of colours” When it comes to fruit and vegetables, encourage our children to eat a “rainbow of colours”. Each colour will provide a different combination of vitamins and nutrients to assist the body to perform certain function such as building body tissues, improving immunity and supporting nervous system function. Many orange coloured fruits and vegetable contains vitamins such as C and beta carotene, both important for optimal immune system function.

Yellow fruits contain these nutrients as well and can also contain potassium which is important for nervous system function. Green foods often contain magnesium, important for muscle and nervous system function.

A word on fussy eaters All of this information is easier said than done if your child is a fussy eater! My top tips for fussy eaters are - Make every bite count – increase the nutritional value of every mouthful your child eats. Replace white flour with wholemeal, add blended up vegetables (zucchini is a good one!) and ground up linseeds, sunflower or pumpkin seeds for extra nutrition.

- Offer vegetables in different forms. Try mashed, steamed or raw. Some children won’t touch cooked vegetables but will happily eat them raw.

- Avoid highly processed foods – these foods are often laden with sugar, salt and devoid of vitamins and minerals children need to grow and develop. Instead offer fresh foods – that way even if they only eat a mouthful you know they are getting essential nutrients.

- Get your creative side going – remember vegetables can be hidden in muffins, pasta sauce, soups… even changing the name of a dish can help. I’ll never forget the story of

trition a young boy who would not eat zucchini slice as it had green vegetables in it but when his mum changed the name of the food to “bacon hot cakes”, he ate it all.

- Try not to get overwhelmed - children’s eating habits can vary from day to day – one day they may eat everything on the plate and then start of yours, and the next may have a nibble of toast and that’s it. It is important not to focus on the amount consumed over a day but look at over a week. Keep a diet diary and when you look over it, you may find this puts it all in perspective.

By Bec Talia, Nutritionist & Naturopath Adv. Dip Naturopathy, Dip. Nutrition, Dip. Herbal Medicine.

As a children’s diet and health specialist, Bec was sick herself as child and remembers reading about herbal medicine from as young as 7 years old. She now has more than 16 year’s experience in natural medicine and nutrition, and is a mother herself.

Via ReMed Natural Medicine Clinic, Bec Talia is available for free school or kinder incursions and parents talks on topics such as kids nutrition, food intolerances and how food influences behaviour and sleep.

Remed. 205 Main Road, Lower Plenty www.remed.com.au

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here comes the sun Have you noticed the sun has returned to tease us with some gorgeous sunshine?

If we don’t have northern holiday plans during Winter, we tend to go underground and hide away. Winter is time to wear boots and beanies, rug up beside a fire, and enjoy quieter weekends with pedicures and haircare low on the priority list.

Now spring has romped into town and summer is so close, it’s time to remove the beanies and release our gorgeous tresses once again. Spring heralds in the start of the social calendar with two racing carnivals, BBQs and Christmas and End of Year parties galore.

It’s a fantastic time for a change or to freshen up, but changing ones’ hairstyle can tie even the most decisive woman up in knots. It’s such a huge change. Our hair is always on display through great and not so great hair days. That’s why having a fantastic hairdresser who understands your personal style and everyday life is essential!

Things to consider when wanting a change: • Your lifestyle – How long is it going to take to do your hair? Take your time to think about how you want your hair to look like everyday, not just for special occasions.

• Your reasons – Why do you want this hair style? Have you had this style before and loved it? Have you had a big life change or just looking to shake things up? Understand why you want this so you can explain the reasons behind the change.

• Your hair and face – What type of hair do you have? If it’s fine and straight, you aren’t going to get Beyonce’s texture and volume.

Will your new style suit your face shape?

How will your hair’s colour impact on your skin tone? Everyone wants that inner glow

3636

about them and the right colour for your skin tone can be just the thing.

• Your expectations – Bring in photos of hair styles you like and be prepared to say what it is about them appeals to you.

Remember you won’t get a replica, you’ll get a version of that cut tailored to your skin colour and face shape. Let that picture you bring in serve as inspiration to make the style your own.

Remember to talk, talk, talk! Your hairdresser is there to help you with your hair - they see the latest trends, understand how they look everyday and know how to tailor the looks to yours. Just consider that big changes may take a few visits as major colour changes may be better done slowly to maintain the condition and integrity of your hair.

Ok, you want a change, but what?

The days of extreme contrast of colour in Balayage and Ombre and heavy choppy layers are over. Think feminine, warmth, and softness!

Here are some insider tips on the hot trends for Spring/ Summer 16/17.

Gentle flowing layers that frame your face.

Easy to style romantic soft twists which can be turned into beachy waves the next day. Think of flower crowns and loose undone up-dos for the races with beautiful florals. Lots of soft layering, full ends, and grown-out fringes tapering around the face.

To compliment these beautiful layers, colour will be enhanced with rose or copper tones.

While we still love ash clean platinum blonde tones, adding a touch of warmth and femininity will be the trend this season. Not in one all-over colour though. It will be about co-ordinating multiple tones through hair and layers, softly and beautifully.

But warmth does not mean brassy! Brassy tones are the most disliked colours on the colour wheel. The great thing about having a good colourist is that you can have soft tones of warmth and minimize brass. The extra wonderful thing is, it doesn’t have to be permanent.

You can start with a temporary change and see how you feel. Try a temporary marbleized toner with a hint of mink or soft strawberry copper.

It just might be the touch variation you are looking for!

By Bilie Minio Director at Sabuki Salon, Sandringham www.sabuki.com.au

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smooth operator The team at Swisse love a good smoothie for a quick and easy meal on the go, or ultra-nutritious afternoon pick me up! Blend all ingredients in your blender or food processor and enjoy!

TIP: If you like your smoothie extra thick, add a cup of ice to the mix!

Dessert Smoothie 1 frozen banana 1 pitted date 1 cup almond milk A sprinkle of cinnamon (to taste) 2 scoops of Swisse Pure Warrior 100% WPI Vanilla protein powder

Chocolate Protein Punch 2 scoops Swisse Pure Warrior Extreme Burn Chocolate protein powder

1 cup of frozen berries ½ cup of coconut milk ½ cup of coconut water ½ cup of ice 1 tablespoon cacao powder

Choco-Latte Break 1 cup of chocolate almond milk 1 frozen banana 1 tablespoon of natural peanut butter 1 shot of coffee (or one serving of instant coffee granules, with small amount of water to dissolve) 2 scoops of Pure Warrior Extreme Whey Chocolate protein power 1/2 cup ice

Health Retreat In A Glass Handful of spinach

Few slices of cucumber Half a banana 1 stick of celery 2 scoops of Pure Warrior Extreme Shape Vanilla protein powder 1 tablespoon of almond butter 1 tablespoon of maca powder Top with a handful of walnuts and linseeds

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backyard movies They say great Aussie backyard is the thing in the past. It’s not true. I think we just forgot how to use it.

Get together after the long day. Have a family meal outdoors – let your kids help lay the table.

Create new rituals and little family events – with no particular reason, just for the joy of being together!

How about a special outdoor movie night?

Get your blankets and pillows, cuddle in camping chairs if you don’t own a formal outdoor furniture set, and invite your family to join you.

Swap boring TV-time to a romantic evening under the stars. Watch a good old movie in your own backyard theatre – it is a bit more work than just turning your TV on, but still very easy to organise. Most importantly, such evenings are very memorable. Share with your children the movies you enjoyed as a child.

Introduce them to the classics movies (check classification beforehand!), or watch with them the record of your favourite band’s concert.

All you need for your special movie night is a movie projector, a pair of speakers or a soundbar, and a movie screen. And you can even DIY – there’s plenty of information available on the internet on how to build your backyard cinema on cheap! If you are not a big fan of spending too much time stretching white sheets on your rotary washing line, or trying to choose the right projector on eBay, there are complete

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ready-made solutions available as well.

There are some affordable backyard cinema systems sold in Australia, offering portable and inflatable screens and projection systems. They are built to make backyard entertainment easy.

It is important to involve children in preparation of the movie night. While older kids can get interested in connecting cables or setting up your laptop, the younger ones should not stay aside. Turn the preparation for the movie night into a little game in itself. Ask your children to draw and “sell” movie tickets, decorate “movie theatre”, serve popcorn, or even prepare a little performance on the “stage” prior to the movie.

They say the backyards became smaller, but even a tiny patch of land can bring hours of happiness.

You don’t need an acre of land to plant herbs and strawberries with your children, to have a BBQ, or to enjoy a water play. As for outdoor cinema, believe it or not, but you could have it in your driveway, in a garage, on a small backyard deck, or even on a big balcony! The most important is to spend quality time with your family, and to create special moments, whether they last minutes or hours. Small moments like that build a happy family. And backyard movie nights will create long lasting memories for you and your children.

By Olga Kustova Smart Digital Australia Pty Ltd www.smartdigital.com.au

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