Tag Archives: LSA

Roasted Vegetable Salad & Pumpkin Cookies


fresh rosemary

Rosemary for coughing? I recently read somewhere that rosemary is a good herb to eat if you have a cough and had just been talking with a good friend about her beautifully fast growing rosemary plant. Zaedyn started coughing a bit yesterday. I was hoping it would not come to anything, but I thought I would get some rosemary to give him just in case.

Zaedyn tasted a fresh rosemary leaf, but ended up falling asleep before dinner was ready as he was too tired from a busy day. At least I ended up with this yummy roast vegetable salad with fresh rosemary for dinner. Lucky enough, there was heaps leftover which we were able to enjoy for lunch today. Zaedyn doesn’t seem to be coughing today, but I don’t think that I can put it down to the rosemary. At least I know what to use next time any of us have a cough. Has anyone else ever eaten rosemary as a natural remedy for coughing or tried rosemary oil?

I prefer to eat most vegetables raw and know that they are better for us that way, but there were a couple reasons that I decided to make this salad. When we were in Rarotonga in January, one of the restaurants made me a special meal one night which was a variety of roasted vegetables and hummus. It was so yummy, and I would have gone back again if we weren’t at the end of our trip. A few months ago, I decided to make my own creation with courgettes, pumpkin, onion, capsicum, kumara, and cashews over mixed greens with capsicum hummus. It was delicious! Zaedyn was pretty excited as well, however, he was only eating the hummus by the spoonful which he often likes to do. Also, I did not give him any cashews.

When thinking of how to use rosemary last night, I thought that this salad would be perfect. This time I made kumara with fresh rosemary, pumpkin, capsicum, and onion on top of spinach leaves. I could not decide which nuts to use so I ended up with a combination of cashews, walnuts, and pine nuts. Again, this was absolutely delicious.


About a week ago, I saw a photo of some pumpkin cookies from the Lunchbox Bunch. I really wanted to try them and actually ended up making my own version which is super yummy. Zaedyn and I made them today for David’s birthday with the extra pumpkin we cooked alongside our veggies last night. Our own pumpkin puree with yummy and healthy ingredients. I would definitely make these again.

chia seeds

Vegan Pumpkin Cookies

Dry Ingredients:
~1 1/4 cups organic rolled oats
~3/4 cup rice flour
~1/2 cup LSA (linseed, sunflower, almond)
~1/2 cup raw sugar *optional
~1 tsp cinnamon
~1 TBSP baking powder

Wet Ingredients:
~1/3 c water + 2 tsp chia seeds
~1/2 tsp vanilla extract
~1 cup homemade pumpkin puree
~1 tsp raw organic apple cider vinegar
~2 TBSP melted coconut oil

Mix wet into dry ingredients and add in:
~3/4 cup chopped walnuts
~1 cup chocolate

Dough can be chilled or cooked straight away for 12 minutes at 190 degrees Celsius.

*Thank you to Healthy Happy Life for the idea to make pumpkin cookies and the basic recipe which I adjusted. Check out their site for some yummy looking recipes.

Rā whānau ki a koe, rā whānau ki a koe, rā whānau ki a David, rā whānau ki a koe!

Happy Birthday to you, happy birthday to you, happy birthday dear David, happy birthday to you!

Happy Birthday, David! Lots of love xxx

The Value of Baking for Children


I am curious

Taking an Interest


Excitement of Mixing


Being Involved – Pouring the Coconut


Stirring ~ Yum!






Ready to try our vegan bikkies. Yum!


Vegan Bikkies using Linseed, Sunflower, & Almond (LSA)

The smell of banana fills the air and my puku is feeling full thanks to Zaedyn’s curiosity and exploration with baking vegan bikkies. What a wonderful experience and enjoyment through the process of baking.

Baking is a foundation for learning through taking an interest, exploration, creativity, independence, curiosity, observation, playfulness, sensory experience, language development, mathematics, health, nutrition, science, fine motor skills, and so much more.

Horoi o ringaringa. The first thing we did was wash our hands and talk about the importance of washing our hands before baking. Back in the kitchen, I loved watching Zaedyn become curious and take an interest in the bowls, measuring cups, spoon, and ingredients in front of him. He was very happy and excited. I observed as he was beginning to understand this process and be involved in pouring and mixing. He must have figured out through his senses that this was going to be some yummy food as he observed and licked his lips.

I do not believe in putting anything past tamariki. They continue to amaze me in how clever and knowledgable they are, and I do not think that it is ever too early to introduce concepts. Learning is constant and their minds work in miraculous ways. Therefore, I still talk about mathematic concepts such as volume and measurement, health and nutrition through washing our hands and eating healthy food (minus the chocolate!), science concepts such as adding the wet to dry ingredients and cooking/temperature, using appropriate language to support literacy development, and supporting dispositions through providing opportunities.

Yum! Although I helped, I was very impressed with Zaedyn’s baking skills through his own learning as well as the yummy outcome of vegan bikkies to enjoy. I look forward to building upon these concepts and learning by providing more opportunities for Zaedyn to explore.

Do your children or children you look after enjoy baking? Any other valuable skills to share?

If you are interested in the recipe, see my post Vegan ABC Banana Cookies. We did not have any nut butter made up or nuts to make some so we adjusted the recipe using Linseed, Sunflower, and Almond (LSA) with a bit more oil.