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Quirky Cooking

Naturally Sweetened Strawberry Jam

QuirkyJo by QuirkyJo
October 3, 2010
in Breakfasts, Dairy Free, Desserts, Fruit, Gluten Free, Grain Free, Naturally Sweetened, Sauces, Snacks, Thermomix
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Naturally Sweetened Strawberry Jam - Quirky Cooking 

Interested in a delicious, naturally sweetened jam  that only takes 8 minutes to make?  Well, here it is! 

For a long time I couldn’t bring myself to make jam – it just uses so much sugar and is sickly sweet (and as you’ve probably figured out by now, I don’t like refined sugar)!  

I’d heard that if you wanted to use a natural sweetener (or no sweetener) to make jam, you needed apple pectin (which I couldn’t find anywhere) or you could make your own from apples (which I couldn’t be bothered doing)…  Then I found a jam recipe in the “My Way of Cooking” Thermomix cookbook that solved the problem for me!  Amongst the variations listed, it said you could use honey or other sugars, or even no sugar, if you used *agar-agar powder.  Yippee!!  I immediately made about four batches of apricot and honey jam with some organic apricots I had in the freezer, and it was lovely… The only problem was I made too much at once, and it didn’t keep well in the cupboard – a lot of it went mouldy, despite being in sealed jars.  This is because the sugar in the jam is what preserves it, and the small amount of honey I used just wasn’t enough.  

So I learnt my lesson, and now I only make small batches at a time (500g of fruit), and keep them in the fridge.  When jam only takes eight minutes to make, it really isn’t a hassle to make some whenever you need it.  (If you have an abundance of fruit, you can prepare it and freeze it in 500g amounts, ready to thaw and make jam when needed.)  

The strawberry jam in the photo above was made just before some visitors arrived – I whipped up some spelt scones in the Thermomix, popped them in the oven, and the jam was ready by the time the scones were cooked.  It was still hot and a bit runny when the visitors arrived, but we didn’t mind – we just spooned it over the scones and it tasted delicious!  After about an hour in the fridge the jam was nice and firm (see photo above).  I love the way the natural flavour of the fruit shines through in this jam – it doesn’t taste like flavoured sugar, it tastes like strawberries!  The only problem is that you may not be able to stop eating it – we ate the whole batch in one day – half of it on scones, and the other half on a strawberry shortcake. 

You can of course use any fruit you like, and any sweetener to taste, or no sweetener at all!  Some fruits are nice with a squeeze of lemon or lime juice to add some tartness.  

Update: I now make this jam with powdered gelatine, same amount as the agar, as gelatine is very healing for the gut. Either will work.

* You can buy agar-agar in small packets from health food shops, and the health food section of some supermarkets, or online. 

 
Naturally Sweetened Strawberry Jam - Quirky Cooking

 

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Naturally Sweetened Strawberry Jam

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  • Author: QuirkyJo

Ingredients

Scale

500g fresh strawberries, halved (or quartered if very large)

50g honey or 100g Rapadura (or to taste)

1 1/2 tsp good quality gelatine or agar agar powder

Instructions

Thermomix Method:

Place all ingredients into Thermomix bowl and cook 8 mins/100C/rev/speed 2.

Allow jam to cool down before pouring into jars, then place into fridge to set for 2 hours.

Jam will last 7-10 days in the fridge. If you want to keep it longer, freeze in ice cube trays and pop into a bag to store in the freezer for up to 4 months.

Conventional Method:

Place all ingredients into a saucepan with 1/2 a cup of water, and bring to the boil. Reduce heat to low and simmer, stirring, until berries are cooked and beginning to break down – approx 8 minutes.

Continue as above.

Notes

Try any other berries or fruit, add some cinnamon or other spices, and if you want a bit more tartness you can add a squeeze of lemon juice.

Did you make this recipe?

Share a photo and tag @quirkycooking on Instagram — I can’t wait to see what you’ve made!

Don’t you love how simple it is?  I’m so glad I can make my own, healthy jams now with seasonal fruits, instead of buying the commercial, over-priced, naturally-sweetened jams!

Leave a comment and let me know what variations you try and what you like best!

Tags: berriesbreakfastdairy freefruitGluten FreejamNaturally SweetenedSnacksstrawberry jamThermomix
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Comments 56

  1. Tanya Mills says:
    12 years ago

    Would this recipe work with other fruits like peaches, for example? Thanks.

    Reply
    • LYNDSAY LOWE says:
      7 years ago

      I use Chia Seeds – they help “gel” and set the jam and are good for you!

      Reply
      • Nic says:
        5 years ago

        Lyndsay, do you use chai seeds rather than gelatins? How much do you use?

        Reply
      • Zoe Louise Gillis says:
        5 years ago

        Hay Lyndsey
        Did you use Chia seeds instead of agar agar? And how much did you use?
        I have both chia seeds and agar agar flakes but I think I would prefer to use chia seeds so any information would be great
        Thank you 😊

        Reply
  2. Jo Whitton says:
    12 years ago

    Yes, you can use any fruit, really – just choose a sweetener which suits the fruit you use, and sweeten to your taste. Rapadura can overpower some fruits – I liked it with strawberries, but not so much with cherries. Agave syrup or raw honey would be nice with peaches, not sure about Rapadura.

    Reply
  3. Sparkles says:
    12 years ago

    If you only knew how long i had been trying to find a sugarfree jam you would know how much this means.

    Would this work with Erythritol or something similar?

    Reply
  4. Jo Whitton says:
    12 years ago

    I know just how you feel – I was so excited when I found out you could use agar agar and any or no sweetener to make jam!! I’ve avoided jam making for years because of the amount of sugar in it.

    Yes, I’m sure it would work with erythritol – I’m not sure how much you would use, but I guess if you just use a little, then add more at the end if you need more, you could figure it out.

    Have fun! 🙂

    Reply
  5. tracey says:
    12 years ago

    Hi Jo,
    Thanks for this easy recipe. I have never used agar-agar before so will give it a bash. Can Xantam gum be used?

    Reply
  6. Anonymous says:
    12 years ago

    Hi Jo,
    Thanks so much for posting the healthy jam with agar. I have made both your strawberry & an apricot batch, very suscessfully with a small amount of our honey only. Yum.I love the recipe & like you have avoided making jam in TM due to all that sugar required to set it etc. Blessings to you.
    Kathryn.

    Reply
  7. Jo Whitton says:
    12 years ago

    Hi Tracey, sorry, just saw your comment! I don’t think xantham gum would work, as it’s more of a binder than a gelling agent.

    So glad it worked well for you Katherine. 🙂

    Reply
  8. aussiebarra says:
    11 years ago

    Hi Jo, Just bought a kg of rosellas. Have removed seeds and have cooked the pulp. Then read your blog! Mmm what do you suggest?
    Anna – Townsville

    Reply
  9. Jo Whitton says:
    11 years ago

    Hi Anna, I think if you just weigh the pulp into the Thermomix and go ahead with the recipe as above it should work fine. You can double it, just takes about 12-15 mins. Just do the saucer test to check if it’s done. 🙂

    Reply
  10. NikiG says:
    11 years ago

    I made this today using 250g frozen raspberries and 250g fresh strawbs, and instead of agar agar I used guar gum powder. After 8 mins cooking it didn’t set so I added another 1/4 t guar gum and cooked 2 more mins, still didn’t set. Another 1/2 t guar gum and another 2.5 mins and I could tell it was thickening up! I realised that I should have added more cooking time anyway cos of the frozen berries, so next time I might just add 1.5t guar gum at the start. It is very sweet so I will also use less rapadura next time, maybe only 100g. It’s a gorgeous dark maroon, can’t wait to have some on my porridge tomorrow! Thanks so much for sharing this recipe, Jo 🙂

    Reply
  11. Jo Whitton says:
    11 years ago

    Oh, well done Niki!! I wondered how it would go – must try it myself now! Thanks so much for letting me know.
    Jo xx

    Reply
  12. Anonymous says:
    11 years ago

    Hi Jo, I found another recipe (Tenina.com) that uses sliced apple and am going to give that a try today as I don’t have any agar-agar. She also adds a vanilla bean so I will, of course, HAVE to whip up some scones to try it out on 🙂 Have you heard of just using the apple before? Angela Hudson

    Reply
  13. Melissa says:
    11 years ago

    Hi Jo, So I made a batch of this today successfully, to give away as christmas gifts, as part of my Thermomix homemade present baskets. It was super easy.

    2 questions though:

    When at the shop buying the agar agar, I couldn’t remember if it was powder or flakes I was suppose to use, so bought both. I used the powder today, but also have a bag of the flakes. Do you know what quantity of flakes one would use to get the same affect as the powder?

    On the website you linked to, for the description of agar agar, it says that some fruits won’t work, including two I was wanting try out for some different flavours of jam (ie mango and peaches). Have you ever tried using agar agar with these?

    If I was say to make the jam that is on the Recipe Community which has mango, passionfruit and strawberry, would the other fruits override the problem with the mango?

    Thanks heaps in advance

    Reply
  14. Jo Whitton says:
    11 years ago

    Hi Melissa, I haven’t used the flakes before so I don’t know, but probably it would be the same amount. I have made peach jam and it seemed to work – I may have added a bit more agar agar. I would have to try the mango one and see – sounds like a delicious recipe! Let me know if you make it, and how it went 🙂

    Reply
  15. Filippa says:
    10 years ago

    Thanks so much for this jam recipe. We are fairly new to the thermomix and it’s fantastic to be able to make sugar free jam. I’ve just made plum jam sweetened with honey. Previously made some apricot jam which the kids don’t really like (too much agar agar I think) and I’d like to use it up in cooking. Aside from curries and slow cooked meat dishes, is there a cake recipe it would work in?
    Filippa

    Reply
  16. Melissa says:
    10 years ago

    Just thought I would leave a note on some of the recipes of jam I have tried recently. The kids can’t have nuts at school, so peanut butter is out and I don’t do vegemite, so jam is the next best option. They just love the jams I have been making and they are so healthy. I just make them sugar free these days, using 500grams of fruit and a slightly heaped teaspoon of agar flakes. They love plum and apple, but since organic plums are now out of season, I have been making pear and apple, spiced with a bit of cinnamon and a touch of vanilla bean paste. OMG, my 2 year old eats it out of the jar he loves it so much. I attempted to make a custard apple jam the other day and it was horrid. I mixed it with a bit of apple and pear, but didn’t take the seeds out, as it was too time consuming… eeks not a good result!

    Reply
  17. Anonymous says:
    10 years ago

    Thank you so much for this recipe! I got a bit excited and had to make some strawberry jam today & it is so yummy. I got a bit heavy handed when my jam didn’t set initially & added a little too much agar, making my jam more like strawberry paste! Apart from the fact that I paid $10 for 2 punnets of strawberries, I am a happy Thermomixer!
    Jenny

    Reply
  18. Kathryn says:
    10 years ago

    I’m a new Thermie member.. Have you tried this recipe with oranges to make marmalade? We eat so much St Dalfour Marmalade so I’m looking for an economical option.

    Reply
    • [email protected] says:
      7 years ago

      I’ve been making sugar free marmalade for some months now for my diabetic partner. It doesn’t keep long because there is no sugar and needs to be stored in the fridge. Eating it straight out of the fridge means a significant reduction in flavour, at room temperature it surpasses any ‘shop’ marmalade. I use one orange and one lemon cooked (I steam them in my electric pressure cooker for speed then take off the skins which I slice by hand because it looks nice but you could more easily chop and cook inthe thermomix). To this I add 2 Hartley’s sugar free orange jellies, so much cheaper than buying gelatine plus 2 tablespoons off sucralose based sugar substitute. All this plus the steaming water comes to just above the top of the blade unit spindle. I then put it reverse, speed 1for 6 minutes to dissolve the gelatine, then pour into 2 heated jars, cool then put into the fridge. The one in use lives in the cupboard. The marmalade is packed with fruit and intense in flavour. Sorry not to be more precise with regard to measurements, the recipe has evolved through trial and error though I haven’t had any failures.

      Reply
  19. Jo Whitton says:
    10 years ago

    Sorry Kathryn, I haven’t tried marmalade – I think you’d have to use a lot more sweetener!! Have a go and let us know! 🙂

    Reply
  20. Sonia Shepherd says:
    10 years ago

    I love my cherry berry jam I get from New Zealand so I decided to give it a go with this recipe. I used frozen mixed berries and fresh cherries. I actually left the pips in during cooking and picked them out at the end. It is a rich mahogany colour the pips are light brown so very easy to see. Only top is count the number of cherries going in because that is how many pips you will need to remove. I also cooked it for 12mins, due to the frozen berries used, as read on the top above. Also used just over a tspn of agar agar this time.

    Reply
  21. Jo Whitton says:
    10 years ago

    Thanks for the tips, Sonia, hope you liked it! 🙂

    Reply
  22. Lissy says:
    10 years ago

    Hi Jo! Loved the idea! I’m planning on making aplle and carrot jam with a bit of honey… would it work without the thermomix?

    Reply
  23. Jo Whitton says:
    10 years ago

    I’m sure it would! Great idea, let us know how it goes!!

    Reply
  24. Jo says:
    10 years ago

    just made this with mulberries fresh picked from the grandparents yard. Not very sweet (maybe I should try more rapadura? or stevia?) but still very yummy! What a great recipe! We love jam and haven’t been buying it for probably a year- to save money and avoid the sugar- so I’m very excited about this recipe! thanks!!

    Reply
  25. Jo Whitton says:
    10 years ago

    Hi Jo, well done! Just add a bit more sweetener next time – even some honey would be nice. Taste it before you pour into jars and add more if needed. 🙂

    Reply
  26. mummaloulou says:
    10 years ago

    Hi Jo – have you ever used Citrus Pectin instead of Agar Agar? I am making apricot and peach jam and would like to do it without sugar – I am also thinking of using apple juice concentrate… thoughts please!! thanks, Louise

    Reply
  27. naturalsweetenerstore says:
    9 years ago

    Mmmmmm yummmy Jam its looks very nice too,i want to taste now and try to prepare

    natural sugar substitute

    Reply
  28. Anonymous says:
    9 years ago

    Hi Jo, this recipe sounds great but I’m just wondering if the process and cooking times would still be the same in the Thermomix if you used frozen berries? My Thermomix is only a week old so I’m still coming to grips with it:-) Thanks

    Reply
  29. Jo Whitton says:
    9 years ago

    Ok, maybe just give it 2 minutes more with the frozen berries. 🙂

    Reply
  30. Cassie Green says:
    9 years ago

    Jo you mention it only lasts in the fridge 1 month… but most jams will last a year. Have you put 1 month because you’re not sure, or because it has less sugar does it not keep as long?
    Our family loves spiced plum jam & I like to have it stored in the cupboard for warm drop biscuits in the midst of a cold winter. I wasn’t sure whether it was meant to be kept that long… but it still tasted good after a year apparently. Thanks 🙂

    Reply
  31. girlpower says:
    9 years ago

    Hi Jo, I just love your recipes and have tried a few now…you are such a creative lady and thank you so much for sharing with us all. Im a fairly new TM owner and love, love, love it!

    I also don’t like using processed sugar and haven’t made jam because of the huge sugar content…I would like to try your jam recipe very soon, just need a couple of jars first.

    Can you tell me which fruits would require a squeeze of lemon juice to add tartiness please and roughly how much…ie Tbsp or tsp? Thank you 🙂

    Reply
  32. naturalsweetenerstore says:
    9 years ago

    Nice recipes of Jam thanks to share with us. where to buy xylitol sweetener

    Reply
  33. Katrina says:
    9 years ago

    Hi Jo, Just wondered if grapes would work with this jam recipe. I’ve been given an abundance of homegrown small red grapes (the seeded variety).
    Love your work!

    Reply
  34. Anonymous says:
    9 years ago

    I made a marmalade by cooking the oranges for 10 minutes with 150g water. I used black sugar because I had it on hand and out about 200g in. I also cheated and used jam setta because I want to use it up before buying agar agar. Tastes a bit molassesey but I think my dad will love it 😉

    Reply
  35. Felicia says:
    9 years ago

    What’s the secret to it setting Jo?
    I made a pear & choko jam recently (with 1/5 the amount of sugar the recipe asked for) and although delicious (albeit still too sweet) it’s more of a sauce than a jam.

    I was wondering if the sugar not only helped preserve but also set it?

    I also added Jamsetta & a bit of citric acid. Yet still runny.

    Any ideas?

    Reply
  36. Aly Petulla says:
    9 years ago

    I made this today with 100g Rapdura and 1.5g of citrus pectin (as well as the agar agar). It’s fantastic! My husband loves it and has decided we’re better off making smaller quantities more frequently if it means he tastes the fruit that much! It was his first introduction to Rapdura and I think he’s hooked! Thanks so much for sharing 🙂

    Reply
    • Nadine Gillett says:
      7 years ago

      Hi, did you make your own citrus pectin? I remember making marmalade at school and adding the the pips to cooking wrapped in cloth….
      I was given a bag full of cumquats and itching to try the same thing 🙂
      Thanks

      Reply
  37. Anonymous says:
    9 years ago

    I unfortunately don’t have a Thermie and was wondering how this would work on the stove top??

    Reply
  38. Jo Whitton says:
    9 years ago

    Catching up with questions!

    Anon: You could make this in a pot on the stove, stirring with a wooden spoon.

    Aly: That’s what I love about it – being able to taste the fruit, and how quick it is to make!

    Felicia: The agar agar sets this jam – in regular jam you need all that sugar to set it and preserve it. You can’t really put this jam in the cupboard as it doesn’t last because of the lack of sugar, so keep small batches in the fridge and just make more often.

    Anon: Well done!

    Katrina: Grapes would be lovely 🙂

    Girlpower: Any fruit that is blandly sweet would need a tsp of lemon juice – eg. mango 🙂

    Cassie: This jam won’t last as long as it doesn’t have the sugar to preserve it, so you can’t really keep it in the cupboard, it will go mouldy. 1 month in the fridge is about the limit.

    Reply
  39. TNT says:
    9 years ago

    I just used about 600g fresh mulberries and two apples with this recipe. 2 dates for sweetness. No sugar. Oh and about a handful of fresh strawberries. Fruit was from mums garden. Threw it in, blended a few seconds then cooked as per above recipe… I wasn’t aiming for a jam, but more of a stewed fruit purée to add to yoghurt and use in chia pudding for the kids for school and daycare. I put it in 70ml baby food containers (bpa free) in trays. Three trays of eight were frozen for future use. Three in fridge for now use and made some chia pudding with this and coconut water. Yummo! Couldn’t believe it set so well like a jam before I got it to the freezer! Happy happy! Thanks Jo for your brilliant ideas!

    Reply
  40. Bec says:
    8 years ago

    Thank you for this recipe. I have so many nectarines and wasn’t sure what do do with them. Have just used some to make a batch of Jam and it is awesome. I think I will be making my own Jam from now on.

    Reply
  41. Anonymous says:
    8 years ago

    Made it with grapes off my own vine & YUM!

    Reply
  42. Anonymous says:
    8 years ago

    Does it keep only for a month once it’s opened or in total??
    Thank u so much for a great recipe.

    Reply
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  45. Nicole says:
    6 years ago

    I am making peach and apple jam but it just doesn’t seem to be setting I have put in nearly double the amount of recommended gelatine. I live rurally so there is very limited selection in local supermarket, only one type of gelatine available. What can I do?

    Reply
    • QuirkyJo says:
      6 years ago

      If using gelatine, it will take double the amount of agar powder! Maybe try a little more.

      Reply
  46. Angela says:
    6 years ago

    Hi Jo,
    When you suggest to store an abundance of the fruit in the freezer in 500gm batches for later use for jam, should it be cooked first, or just put in as is? I have a few figs to get through..
    Also, when you say ‘when jam is set put into jars’ does that mean when you get the desired wrinkling when you press it and then fill jars straight up out of thermie, or do you leave in thermie for a bit to ‘set’ Many thanks, for your recipes, and your time to reply. Really appreciate it. xx

    Reply
  47. Sarah says:
    5 years ago

    This is a lovely jam. I made it using a mix of strawverries and rosella’s. It turned out wonderfully with the perfect amout of sweet/tart ratio. Definitely using it again.

    Reply
    • Jo Whitton says:
      5 years ago

      Hi Sarah, that’s wonderful to hear! Thank you so much for letting us know. Very happy that you enjoyed it! 🙂

      Reply
  48. Azrah Marikar says:
    3 years ago

    I tried this recipe with gelatine. Fruits added were strawberries, blueberries & passion fruit. It was a perfect hit!!! Will be experimenting with more fruit soon!!! Thank you for this wonderful recipe. Bless you .

    Reply
    • QuirkyJo says:
      3 years ago

      Awesome! So happy you loved it. 🙂

      Reply

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{Ruby Red Grapefruit Pie} Wednesday isn’t too ea {Ruby Red Grapefruit Pie} Wednesday isn’t too early to start thinking of treats for the weekend, is it? 😄 Citrus is in abundance right now, so if you’re like me and have ruby red grapefruits piled up on your bench top, you should definitely try this pie. It’s arguably my favourite recipe in our Life-Changing Food cookbook and I will shout its praises every citrus season til my dying day!!

Grapefruit pie is a local favourite in South Texas (USA) and in ruby red grapefruit season you’ll find it served at
little roadside barbecue joints where they guard the recipe closely! I only know about it because my parents are Texan and lived in South Texas for years… but this recipe is way too good to hide away. The pie's crunchy crust holds big, juicy sections of ruby red grapefruit set in a sweet citrus jelly, and it's not bitter, because the grapefruit pith is removed. 

Some versions have a layer of cream cheese spread over the pastry under the grapefruit and jelly, to protect the crust from getting soggy, and this also acts as a creamy foil to the tangy fruit and crunchy crust. I love it best this way - I use cream cheese or labne, or I make cashew cream cheese for a dairy-free version. The traditional accompaniment is a big dollop of fresh whipped cream (which is always sweetened in Texas, but I prefer it unsweetened), or use coconut cream if you’re avoiding dairy. And don't panic filleting the grapefruit - once you get the hang of it, it's quite easy. And if your pieces turn out a little mangled and messy, don't worry, it will taste just as amazing!

You can find the recipe in our Life-Changing Food cookbook* or app AND I’ll be making this recipe and sharing it on my next podcast video THIS FRIDAY  on my citrus episode, so keep an eye out for that! (Subscribe to my newsletter to get all the latest videos as they are released - link in bio.)

[Photo by @cookrepublic for Life-Changing Food]

*Note: The Life-Changing Food cookbook has just sold out and we are waiting for the next print run to arrive, but you can buy the app which has the same recipes as the book - search “Life-Changing Food” in your App Store!

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#eatseasonally #weekendbaking
{Herb & Cheese Fatayer} I promised to share how we {Herb & Cheese Fatayer} I promised to share how we made these little cheesy-eggy grain-free pastries, so here you go!

- Make a batch of Grain-Free Dough (recipe in Life-Changing Food, or buy the pastry premade from Primal Alternative, or you can use the Almond Meal Pastry on my blog)
- Mix together 300-400g quark (or mashed feta) and 4-5 eggs (whisked)
- Roughly chop some flat-leaf parsley, chives and mint (and finely chopped onion if you like), add zest of 1 lemon and mix through egg mixture, then season with salt and pepper
- flatten a circle of dough in your hands (about 10cm diameter and about 5mm thick) and shape into fatayer (like a little boat), then set onto lined baking trays
- fill fatayer with egg mixture
- bake in 200C oven for 15-20 mins or until pastry is browned and mixture has set firm

I keep these in the fridge/freezer and warm them up for a quick breakfast or lunch!

#grainfree #pastry #glutenfreepastry #glutenfree #lunch #snack #cheese #quark #eggs #herbs #baking #quirkycooking
Thank a farmer for your next meal! ❤️ (Also, S Thank a farmer for your next meal! ❤️ (Also, Simi can do his own washing today 😂😂)

(Simi works on an organic farm and often brings home goodies like these beautiful daikon radish, which we fermented with chilli and garlic! So good - they stay quite crisp and make a great condiment to serve with dinner.)

#ilovewhereilive #athertontablelands #farnorthqueensland #fnqlife #countrylife #muddy #organic #farmer #thankafarmerforyournextmeal #garden #daikonradish #fermentedfoods #fermentedradish
Yesterday I shared my Monday cooking videos in my Yesterday I shared my Monday cooking videos in my stories (let me know if you missed them and want me to re-share), and one of the questions I had afterwards was this one ⬆️ - “Can you share ‘What we ate this week’ day in the life style? And what is made fresh, prepared ahead, and from the freezer”. 

Why not, I said! So I’ve been taking photos of my food even more than usual 😂 like a photographic food diary, and it’s sometimes boring and sometimes delicious and sometimes weird, but you’re welcome to follow along if you like!! 😁

Today’s “day on a plate” in pictures: 

Breakfast: herb & cheese fatayer (grain-free pastry from Life-Changing Food filled with a mixture of quark, eggs, herbs and lemon zest - will share recipe in another post) - made yesterday and stored in fridge/freezer, heated in grill and eaten on the run with coffee 😁

Lunch: savoury mince from Simple, Healing Food (made yesterday, with a lot of cabbage added because we needed to use it 😄), fermented daikon radish (grown on the organic farm where Simi works), and Camembert cheese (made at a local dairy)

Snacks: Peanut butter chocolate fudge 😁 recipe on the blog ❤️ (and tea)

Dinner: Broccoli & cauliflower bake (from Simple, Healing Food except with cheese on top rather than macadamia “cheese” - prepared yesterday, stored in fridge then baked in oven tonight), steak & veggies - kids had fish instead of steak … I made lots as the leftovers are for work lunches tomorrow 😊

Before bed: probably another cuppa tbh but last night was beet kvass - I don’t think I’ll do that again right before bed though, it was a bit too strong before bed 😄

I don’t know if any of this will be at all helpful, but I guess it will show that I’m not always perfect and I don’t always stick to my meal plan and my food isn’t always “instagrammable” 😄 and that’s ok! 🤗 

PS My meal plan for the week is at the end - links are in my newsletter sent out on Monday. ❤️

#cooking #dayinaplate #quirkycooking #meals #quirkymeals #jowhitton #whatimeating #currentlyeating #food #keepingitreal #glutenfree #grainfree #wholefood #mealplan #usewhatyouhave #reducefoodwaste
I had so much work planned to do today, but at 6am I had so much work planned to do today, but at 6am I decided it was much more important to drive down the mountain and spend the day eating good food and drinking amazing local coffee with our dear friends visiting from Melbourne. 😍❤️ Have you heard of the 5 years rule? In 5 years time, no one is going to remember the housework didn’t get done today, the newsletter didn’t get written, the washing didn’t get put away, or the dinner was very basic. But we WILL remember this beautiful day spent with family and friends. ❤️ 

[Photos taken at @guyalacafe (YUM!! Just sayin’) and @rustysmarkets 🥥, Cairns]

#whatsreallyimportant #the5yearrule #friends #family #goodfood #bestcoffeeintown #timeout #catchup #connection #community #love #cafe #guyalacafe #rustysmarket #cairns #cairnslife #farnorthqueensland 

@just_acountrygal_ @natashacincotta @laudy.cincotta @isaacjwhitton @simeonwhitton
Did you know you can get my cookbooks at your loca Did you know you can get my cookbooks at your local Source Bulk Foods store? 🎉🎉🎉

@thesourceerina NEW COOKBOOK just landed - “Simple, Healing Food”, the fabulous latest book from Jo Whitton of Quirky Cooking fame.
.
The simplest and most effective way to reclaim our health, and improve the health of our families and the world around us, is to embrace nutrient-dense whole foods; the traditional foods that have nourished humans for thousands of years.This invaluable guide from Quirky Cooking's Jo Whitton provides all the information you need to transform the way you look at food. Packed with easy-to-follow and nutritious recipes, with practical advice from integrative nutritionist and GAPS practitioner Elyse Comerford, the gentle, step-by-step approach used in this book will have you cooking fresh, delicious and easily digested whole foods you and your family will love. Inside you'll find:
🌱Over 140 gut-loving recipes that are completely free from grains, gluten and refined sugar
🌱Fuss-free meals suitable for a wide variety of dietary challenges, including dairy free, egg free, nut free, nightshade free, GAPS and low FODMAPS
🌱Ideas for healthy snacks and treats
🌱Nutrition advice for improving gut health, from nutritionist Elyse Comerford
🌱Tips to help you discover the joy and simplicity of cooking with whole foods.
.
Simple, Healing Food is for everyone who wants to cook and eat their way to better gut health.
.
With our 20% off storewide sale on till Sunday, it’s a fantastic time to add this one to your collection, or put it aside for someone special. Shop the sale online for delivery or click and collect, link in bio. 
.
📷 @thesourceerina

#cookbooks #quirkycooking #wholefood #glutenfree #grainfree #recipes #thermomix #stovetop #oven #slowcooker #realfood #familymeals #jowhitton #sourcebulkfoods
Did you see my latest podcast video? 😃 “Cooki Did you see my latest podcast video? 😃 “Cooking with Seasonal Produce - 2 Winter Meals You’ll Love!” 

From this… to this! 😍

On this live, 1 hour video I made:

- Gypsy Stew (with chicory leaves, bok choy, tomatoes, Spanish onions, Russian garlic, a red chilli, lemon juice, chicken stock & chicken breast, ghee, salt & pepper - forgot the flat-leaf parsley 🙄)

- Beef & Cabbage Soup (with brown onion, Russian garlic, tomatoes, carrots, cabbage, zucchini, fresh parsley & oregano, thyme, sage, tomato paste, red wine vinegar, honey, salt, pepper, chicken stock and just 300g beef mince for a meal that feeds 6-8 adults!)

- Pumpkin, Cauliflower & Leek Mash (made with the above plus coconut cream, ghee, salt & pepper), to serve dolloped into the Beef & Cabbage Soup

- Herb-Roasted Chicken (with the chicken pieces from making the stock)

I fed 8 people last night (the kids & their friends plus Simi twice 🤣) and they licked their bowls clean! 😁 (Practically!) And there were plenty of leftovers for work lunches and dinners today. 🎉🎉

LINK IN BIO to watch video! Recipes in Life-Changing Food and Simple, Healing Food cookbooks. ❤️

https://youtu.be/28q5Qqor1qg

#quirkycooking #quirkycookingchats #cookingvideo #cookingpodcast #podcast #dinnerideas #seasonalproduce #inseason #winterveggies #wintermeals #familymeals #glutenfree #grainfree #wholefood #eattherainbow #gaps #paleo #justeatrealfood #supportyourfarmers #organic #organicveggies #athertontablelands #fnqlife #cairnslife #farnorthqueensland #australia #fnqfood #food
Want to hang out and cook with me this afternoon? Want to hang out and cook with me this afternoon? 😃 In my last podcast video I showed how I meal plan to use up the produce I have on hand and reduce food waste. Today I’m going to go live at 4pm (AEST) and show what I’m making for dinner with some seasonal produce I picked up today at my local organic farmer’s co-op! 

If you miss the live, you can watch later on my Quirky Cooking YouTube channel. 🤗

#livevideo #cooking #seasonalproduce #usewhatyouhave #produce #seasonal #local #dinner #mealplanning #familymeals #wholefood #glutenfree #grainfree #delicious #nourishingfood #healingfood #athertontablelands #farnorthqueensland #australia #inseason
This is the kind of message I LOVE getting!! It’ This is the kind of message I LOVE getting!! It’s small changes like these - learning to use what you have, working out a simple meal plan, getting some meal prep done ahead of a busy week - all make a huge difference to feeling motivated, organised and less overwhelmed. And there’s the added bonus of saving money and reducing food waste. 🎉🎉 Win win!!

Watch this video on my Quirky Cooking YouTube channel, or listen via your podcast app. 🤗

#mealplan #planahead #fridgeorganization #fridgeforaging ##organised #meals #moneysavers #reducefoodwaste #useitup #savemoney #wasteless #freshproduce #eatwell #spendless #food #cooking #quirkycooking #jowhitton #quirkycookingchats #cookingvideos #podcast #australianfoodie #farnorthqueensland #fnqfood
Far North Queensland winter evenings be like… 😂😂😂 (It’s getting down to 9C tonight and we’re feeling the cold!) 🤣🤣🤣

#fnqlife #fnqwinter #winter #athertontablelands #farnorthqueensland #Australia #myboys #chattime #wishwehadafireplace 😁
Exciting news!! @elysenutritionist and I are hosti Exciting news!! @elysenutritionist and I are hosting an ‘Open Fire Feast’ at @thebarnretreat on July 28th! 🎉🎉 It’s like a half day, outdoor feast + gut health retreat, with amazing chefs @pipsplate, and @walfoster of @naturalicecreamaustralia!! 😍🎉🎉 

We will be savouring every mouthful of locally-sourced produce as we watch the food being prepared over the open fire, with multiple courses culminating in a gourmet, cultured-ice cream dessert. 

@elysenutritionist and I will be sharing our health wisdom between courses and talking though the process as the food is being prepared, with cooking demonstrations and harvesting of honey and some local produce on site. 

Tap on link in my bio for details and to book your spot!

{This is an exclusive event with only 40 tickets available.}

https://www.quirkycooking.com.au/2022/06/open-fire-feast-event/

Photos by @jesskearney_ and @ellibyrne 📷 

#firefeast #fire #feast #event #guthealth #healingfood #realfood #wholefood #nourishing #healthy #outdoors #outdoordinner #openfirecooking #byronbay #northernrivers #thebarnretreat #miniretreat #halfdayretreat #quirkycooking #jowhitton #elysecomerford #nutritionist #pipsumbak #pipsplate #walfoster #naturalicecreamaustralia
So, did you see my latest podcast video showing ho So, did you see my latest podcast video showing how I meal plan to use up the produce I have on hand each week? 😃🍋🥒🥑🥕🍌🥦 Here’s my lunch today, with some of the produce & ideas shown in the video… 

- baked sweet potatoes (I bake a few whole in their skins & keep in the fridge to add to meals), sliced & pan-fried in ghee with homemade butter (from cream that was nearly out of date & needing to be used), sprinkled with the a sesame seed/nigella seed spice blend (Everything Bagel Blend by @gewurzhaus)

- a cheat’s version of pickled beetroot (boiled, sliced, drizzled with apple cider vinegar and stored in the fridge for up to a couple of weeks)

- smoky baba ghanouj on the side (I had SO many eggplants & my sister made this with some of them) - recipe in Life-Changing Food

- homemade sauerkraut (I always have jars of kraut & fermented veggies in the fridge - such a great way to preserve an abundance of veggies, & so good for your gut!!) - recipes in Simple, Healing Food

An inexpensive and delicious meal using locally grown, in season, pesticide-free produce from my CSA box ❤️

Need some inspiration to help you use up the produce in your fridge? Check out my latest podcast, do a “fridge audit”, make a list of ideas, plan your meals for the week, and save yourself some money!!

Watch on my Quirky Cooking YouTube channel, or listen via Quirky Cooking Chats on your podcast app. ⭐️⭐️⭐️⭐️⭐️

#lunch #wholefood #justeatrealfood #useitup #reducefoodwaste #reducewaste #cooking #veggies #locallygrown #seasonal #eatseasonal #localfood #fnqfood #pesticidefree #csa #communitysupportedagriculture #simplefood #foodismedicine #quirkycooking #jowhitton #recipes #moneysaver #mealplan
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Copyright Notice

I love it when my readers are as excited about my recipes as I am, and want to share them! I only ask that if you do share my recipes on your own blog or on social media, you only share an excerpt or link, not the entire recipe. Full and clear credit must be given to Quirky Cooking with a link back to the original content. If you’d like to share one of my photos, please contact me for permission. Thank you! Jo x

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