Berry bliss balls are a handy little snack to have in the freezer.  They are raw and made with all good things: berries, coconut, oats, chia seeds and couple of dates for sweetness – that’s it!

 They require no cooking, just pulse in a food processor and roll into balls – get the kids to help…

Looking for other bliss ball recipes? Try these: macadamia bonbons, raw halva truffles, bliss balls with a cocoa coating

Print Pin Prep Time 10 minutes minutes Total Time 10 minutes minutes

• 3/4 cup frozen mixed berries,
• 3/4 cup desiccated coconut
• 3/4 cup traditional oats
• 1 tbsp chia seeds
• 2 dates

• Add all ingredients to a food processor and pulse until the mixture is well combined.  
• Roll tablespoon sized portions of the mixture in your hands.  Store in the freezer.

I allowed my berries to sit on the bench for 5 minutes only.  You want them still partially frozen or the mixture will turn to mush.   If the mixture is too dry add a teaspoon of either, coconut oil, honey/maple or water until you can form a ball. These bliss balls are not super sweet.  Add extra dates or honey/maple if you prefer. 

If you make my berry bliss balls, be sure to take a picture and upload to Instagram with the hashtag #littlebigh so I can check out your creation. xx

Black sticky rice with caramelised coconut and mango is our favourite dessert, but I hear it is most often eaten at breakfast in Thailand. I could definitely get on board with that! On our recent visit to Thailand, H and I ate this everyday – sometimes twice a day!  It’s the perfect balance of sweet…

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Mini cupcakes – perfect for little hands… I used my mums cupcakes recipe here but substituted the huge amounts of sugar with mashed banana and honey.  It worked a treat.  H loved them.  The mango on top is lovely paired with the banana and they are light and fluffy.   They are super easy to…

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Parfait’s are a favourite breakfast of mine.  They really are so easy to make and you can fill them with just about anything you have on hand.  This mango and puffed amaranth parfait is a new favourite combination.  Summery, light and so delicious.  It would also make a great healthy dessert.  Puffed amaranth is available…

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Mango-Rooibos Bubble Tea – healthy, easy and perfect for ages 1 – 100….   During my uni days I drank my fair share of bubble tea.  It was new to my area at the time and I always ordered it with tapioca and pudding.   My version here is very simple.  It’s also healthy, sugar-free…

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 This really is a deliciously healthy snack, dessert or even breakfast.  Mango, Pineapple, Lime and Coconut Tapioca is also perfect to freeze.  I simply warmed the mixture a little and it was perfect.  So double the recipe if you like and freeze what you don’t use for another day – enjoy…

 My little man has been off his food due to croup, so I made him a smoothie that I knew he would love.  Its packed full of goodness, but it still tastes great.  H loved it… 

 You may have seen this recipe a million times on the internet, but I couldn’t resist putting it on the blog for anyone who hasn’t.  It is perfect for babies from 6 months old – and its delicious.   My favourite topping is mango and passionfruit but use whatever fruit is in season. It takes…

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A delicious green smoothie that isn’t at all leafy tasting.  H just loves it – he finished the glass in a matter of minutes!

Making custard at home is a really great option.  You can be guaranteed that it is sugar-free and free of all other nasties – something I am very particular about when feeding my son. This is an easy custard recipe and baby will love it.  Stir though a little pureed fruit for a natural sweeter…

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Summer Fruit Puree with mango, banana, passionfruit and peach.  Simply added to a blender and pulsed til smooth.  No cooking required.  Baby will love it and so will you.   The Stone Fruit Puree with Cinnamon and Star Anise is simmered on the stove top until tender so the spices can infuse the mixture.  It is a…

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Who doesn’t love arancini!  It’s sure to be a hit with the kids so next time you make risotto, make it a big batch so you can make arancini the following night.  Two meal with minimal effort.  Bonus…

The kids will love to help prepare this meal.  I rolled the balls and passed them to H to dunk in the flour, egg and panko crumbs.  He had a great time but be warmed, we had panko crumbs from one corner of the apartment to the other!

Go ahead and use up whatever risotto you have on hand, but if you don’t have a favourite recipe, try my Asparagus and Saffron Risotto.  It is lovely and creamy and I have a few little cheats if you don’t have time to stand in front of the stove for 30 or so minutes.

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• Leftover Risotto that has been chilled in the fridge overnight – try my asparagus and saffron risotto; here
• flour for dusting
• 2 eggs; whisked
• Panko bread crumbs
• Oil for frying

• 1 garlic cloves; crushed
• 1/2 teaspoon sea salt
• 1 egg yolks
• 1/2 cup extra virgin olive oil
• 1/2 – 1 tablespoon lemon juice
• 1 teaspoons wholegrain mustard
• 1 tablespoon water (if needed)

• Add the garlic, salt and egg yolks in a food processor and process until well combined. With motor running slowly add the olive oil processing to form a thick mayonnaise. Transfer to a bowl and stir through the lemon juice and mustard. If too thick add some water and whisk.

• Add oil to a saucepan and heat to about 180 C/ 350 F – or use a deep-fryer if you have one.
• Add the flour to one bowl. Add egg to a second bowl and panko crumbs to a third.
• Roll the cold risotto into balls about 1 heaped tablespoon size. Then into the flour, then egg and then crumbs. Repeat until your leftover risotto is all used up.
• Place into the hot oil and cook until golden brown. Serve warm with aioli.

If you don’t have a food processor make the aioli by hand. I did. My food processor is too large so wouldn’t work. Just follow the steps above but whisk by hand and add a little oil a time.

This is a delicious breakfast, dessert or healthy afternoon snack for Little Big H, with no cooking involved.  

I like to swirl the mango raspberry and yoghurt rather than mix it all together, that way Little Big H gets a different taste with every mouthful.  

He just loves yoghurt.  I always serve him organic sugar-free natural yoghurt or greek yoghurt.  Fresh or frozen raspberries both work a treat.

Don’t forget to eat breakfast yourself – we are often too busy taking care of bub that we forget to eat.  Make enough for yourself as well and add some granola or muesli to the mix.

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• A handful of raspberries (fresh or frozen)
• 1 Mango cheek (fresh or frozen)
• Natural yoghurt

• Mash raspberries lightly with a fork. I find it easier to blend the mango but you could use a fork. Combine mango and raspberry and add a dollop of yoghurt. With your spoon swirl to combine slightly

Mango-Rooibos Bubble Tea – healthy, easy and perfect for ages 1 – 100….   During my uni days I drank my fair share of bubble tea.  It was new to my area at the time and I always ordered it with tapioca and pudding.   My version here is very simple.  It’s also healthy, sugar-free…

Read More »

Mango-Rooibos Bubble Tea – healthy, easy and perfect for ages 1 – 100….   During my uni days I drank my fair share of bubble tea.  It was new to my area at the time and I always ordered it with tapioca and pudding.   My version here is very simple.  It’s also healthy, sugar-free…

Read More »

Chocolate mousse is my current addiction…  and there will be none of that healthy avocado cocoa business here…  this is a traditional French chocolate mousse – dark chocolate, eggs, sugar, butter and vanilla.

It’s velvety, thick and super rich but also somewhat light and fluffy! I could eat the entire bowl on my own!

It’s easy to make and only requires 5 ingredients.

You start by melting your chocolate and butter (feel free to make it an adult-only version and add a tablespoon of your favourite liquor to the mix).  In another bowl whisk the egg yolks and sugar over heat until fluffy and pale.  Whisk your egg whites and incorporate them all together.  Allow to set in the fridge for a few hours.

You can add your mouse to individual pots or add to a large bowl, like I have, and let everyone dig in. What’s a little chocolate mousse between friends!

What else can I do with my chocolate mousse you ask?

Make a simple biscuit base in a spring form cake-pan and add the mouse to the top, set in the fridge, dust with cocoa – instant chocolate mousse tart!

Add to glasses, set, and then top with cream, chocolate shards, raspberries – a perfect make ahead dessert for dinner parties.

Make an adults only version with a shot of rum and coffee – just like the Julia Childs version – yum!

Print Pin Prep Time 15 minutes minutes Chilling time 3 hours hours

• 170 grams (6oz) good quality dark chocolate, I used Lindt 70% dark chocolate
• 100 grams (3.5oz) butter
• 4 large eggs, seperated
• 2/3 cup sugar
• 1 teaspoon vanilla
• 1 tablespoon water

• Bring a small saucepan of water to a simmer. In a bowl add the the chocolate and butter and sit it over the simmering water without letting it touch the water. Stir until melted, then set aside to cool slightly.
• In another bowl add egg yolks, sugar, vanilla and water and also sit over the simmering water and whisk until pale; about 3 mintues (it will still be somewhat runny).Add to the chocolate and stir to combine.
• Whick your egg whites until thick and glossy. (but not super stiff like you would with meringue)
• Add a third of the egg whites to your chocolate and incorportate well. Add the remaining egg whites and fold though until well incorported. Add to invidiual pots or a large bowl and refridgerate.

Harry pretending to eat chocolate – nope he still won’t touch it – he doesn’t take after me obviously!

This recipe uses raw eggs so best to avoid it if you are pregnant. Don’t be freaked out by raw eggs though, it’s perfectly fine. I grew up drinking egg flips – remember them! I have never had a issue.

If you make my traditional French chocolate mousse, be sure to take a picture and upload to Instagram with the hashtag #littlebigh.  I’d love to see your creation. xx

I have a nice easy no cook recipe for you today.  Raw peppermint power puff bars, made using puffed rice and amaranth, chia, goji, sunflower seeds, cocoa, honey and of course peppermint. You simply mix all the ingredient together and press down into a baking dish to set in the fridge – easy.  It will…

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Black sticky rice with caramelised coconut and mango is our favourite dessert, but I hear it is most often eaten at breakfast in Thailand. I could definitely get on board with that! On our recent visit to Thailand, H and I ate this everyday – sometimes twice a day!  It’s the perfect balance of sweet…

Read More »

Who doesn’t love arancini!  It’s sure to be a hit with the kids so next time you make risotto, make it a big batch so you can make arancini the following night.  Two meal with minimal effort.  Bonus… The kids will love to help prepare this meal.  I rolled the balls and passed them to H to dunk…

Read More »

Chicken Domburi has always been a favourite of mine.  It all happens in the one pot (excluding cooking the rice), so its perfect for a quick week night meal.  You start by browning the chicken and then cooking the onions until soft.  Add your liquid and the eggs and its all ready once the eggs…

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I’m pretty excited to be part of the I Quit Sugar follow friday this weekend – check out an interview I did with them here.  I’m also taking over their Instagram – its happening right now, so be sure to follow along… This hearty soup is featured on the I Quit Sugar website and is packed full of hearty vegetables, beans,…

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It has been quite some time since I’ve posted a true baby food recipe, so I thought I would post this old favourite.  It is a recipe that I grew up on and still love, although we always had it with sugar, and lots of it.   It is amazing how things change when you have…

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Fresh ling fillets with a sauce that is the perfect balance of sweet and sour. The tamarind adds a lovely sour note but doesn’t over power the fish – it’s also only mildly spiced so the kids will love it. You create the sauce in the frying pan by frying your onions and adding your…

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Super easy to make, these fish cakes with potato and dill are ready in no time, and if you have a little helper – even quicker! Not counting the extra time to clean up the all the mess of course… They are made with a classic flavour combo of potato and dill and make a healthy lunch or…

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Baked fish parcels make a fun weeknight meal.  Super easy to prepare and by cooking it in baking paper it is harder to over cook and dry out the fish.    H was pretty excited to get a parcel for dinner. ‘oh that looks nice’  he said – he is my greatest fan… If serving this to your…

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