Ginger Ninja Christmas Tart

I love ginger. Gingerbread, ginger tea, ginger in smoothies, ginger in food and one of my dearest friend's two little ginger haired girls. Her girls are known as the ginger ninjas. My family just spent the last 4 days camping with the ginger ninjas and had a wonderful time. I don't get to see my friend very often, but when I do it is as though no time has passed and we carry on where we left off. We have so much to talk about because it has been so long. It is a very easy friendship which I am so grateful for. My ginger ninja tart is inspired by this beautiful family, local, organic, seasonal produce and hot lazy Summers.

The base of the tart is adapted from one of my favourite blogging heroes, Sarah Britton from My New Roots. The herbs infusing the tart puree are all from my garden.

Ginger Ninja Tart


Gingerbread base
1 1/2 cups rolled oats
1/2 cup pecans
1/4 cup honey
1/4 cup coconut oil
1/2 tsn salt
2 tsn cinnamon
1/4 tsn nutmeg
1/4 tsn cardamon
 1/4 tsn cloves
1/2 tsn ginger powers or add to taste

Preheat oven to 160C. Blend all ingredients in a food processor until a dough forms. Press dough into an 8 inch pie dish, covering sides. Place in oven for 15 minutes or until sides are just golden brown. Allow to cool.


Rhubarb, Strawberry and Rose Geranium infused puree
6 stalks red rhubarb sliced into 1.5cm pieces.
(Green rhubarb gives the same taste but doesn't give you a beautiful vibrant red look)
1 punnet strawberries, halved
4 sprigs thyme
4 lemon balm leaves
4 sprigs marjoram
3 rose scented geranium leaves
1 cinnamon quill

Tie herbs together with cooking twine. Combine all ingredients in a pan with approx 1/4 cup water. Cover with lid and cook on a low heat for approx 10 minutes or until rhubarb is soft. Remove from heat and allow to cool. Remove infused herbs and cinnamon quill and place into pie crust. (Extra puree makes a great  breakfast with yogurt or granola). Bake for 15 minutes. Serve with natural yogurt ice-cream.

The puree is quite tart but is balanced out with the sweetness of the honey in the crust and yogurt.

Summer time peach and mint smoothie

After a late night at our friends beautiful Marquee wedding, I needed a pick me up before I made my way to a friend's baby shower. 

Inspired by this summers produce at my local organic farmers market, I made a delicious green smoothie even my husband and 3  year old loved.

Summer time in Perth is hot and humid at times. The cucumber ginger and mint combination is so refreshing on a hot summers day. The addition of the peach adds a sweet touch to makes greens more palatable to children.



Summertime Peach and Mint Smoothie

1 cucumber
1/2 lemon
1 handful fresh mint
3 leaves of fresh greens (I used rainbow chard)
1 Peach
1 inch piece of ginger grated
500ml water

Place all ingredients into a blender and blend until smooth. Enjoy!!!

After drinking my green smoothie, I felt energised and inspired to be creative gift wrapping my baby shower present. I recently purchased 3 copies of Wholefood for Children books by my local hero, Jude Blureu to give to friends. I bought this book when I became a mum and I'm always going back to it time and time again. I thoroughly recommend it to anyone who wants to cook healthy and delicious food to nourish and delight their children, family and friends.

You make me smile.....

As I sit thinking of what to write for my first post, I look up and see my favourite painting and smile. She is by my all time favourite artist, Rebecca Cool. She is based in the beautiful Margaret River, Western Australia. 

This painting makes me smile

 for so many reasons. 

I hope she makes you smile too.