SOLD: Beautiful Happyzine

Nature has stopped me in my tracks, smacked me around and woken me up to her monthly offerings of needed nutrients with a skillfully wrapped, lime green, egg shaped, seductively aromatic fejoa.

Watching seasonal delicacies drifting off to Never Never Land where the Lost Boys can eat their favourite foods year round, has me yearning for the waning year to get on with it so we can get back to demolishing high yields of whatever takes our fancy. As summer moves rapidly towards my loved ones living in northern lands, I pine for fleshy plums, warm juicy peaches, and sweetly succulent berries to adorn my chocolate offerings. However, whalloping our captivated tastebuds back to the present with its sweetly sensual flavour, we’re gobbling bucketfuls of this South American fruit daily! Enticing my family with its exoticness, I watch in awe as the girls flick empty green shells over their shoulder as they move onto the next Vitamin C hit.  With a taste unlike any other, this cream-coloured fruit with a jelly-like centre thankfully loves the climate here in the Bay, and we’re gifted more fejoa fruits than our baby trees can produce. The texture is rough, like that of a pear and with a hit of pineapple, mint and guava, I’ve been teaming it up with another of this months wonders, the nice dependable pear.

Sprouted buckwheat porridge sweetened with figs and fejoa, chocolate chia pudding with fejoa and pear, fejoa and orange jelly have us rollicking and rolling with full bellys crying out for more time in the day.

Such a beautiful memory etched onto a mamas mind. Four young friends underneath a fejoa tree filling bags of windfalls to bring to the table. Gorging on the juicy sweet seed pulp, discarding natures packaging underneath the voluptuous tree, the children soon forget their quick snack and get back to play…all but one who stays and slowly picks her way through the bag, rubbing her round belly ensuring there’s room for more.

Getting caught in the act! Having told the children that a boxful of fejoas was enough for breakfast…I was snaffled by the youngest yesterday as I continued to cram my mouth full of these enchanting fruits, mesmorised in the process. So we pulled the pantry doors closed on the outside world and huddled together inside, pursuing in our new found shared passion.

Following some sweet pearls of wisdom from an adored friend, I shall endeavour to eat my way through the abundance of this months gift, in the pursuit of fulfillment, therefore naturally having my fill.. Perhaps anothers advice would be more fitting…to always have equanimity in life!

Spiced Pear and Fejoa Crumble

4/5 ripe, sliced pears

4/5 medium fejoa

1 tbsp juice of fresh ginger

1 tsp ground cinnamon

1/ Blend the fruit with the ginger and cinnamon until desired consistency.

(I like mine with texture and slightly lumpy)

1 cup walnuts

3/4 cup dried figs

sea salt

1/ Place the walnuts in a food processor and whizz to small pieces. Add the dried figs and salt and process until you have a crumble.

2/ Top the fruit mixture with the crumble and serve.

(Pop the crumble into the dehydrator or lowest setting on your oven to warm through if needed.)

Eat for breakfast and savour the sublime flavours warming your insides, gifting you a warm glow to fire up your day.

Tags: raw food