Akesis Balance February 2015 Newsletter
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Holistic Health Coaching &
Education Newsletter - February


Akesis Balance Update

Thank you all so much for continuing to be part of the Akesis Balance community. The contact we have had with you all encourages us to stay focused on delivering more of our wellness practices.

We are forever grateful for the people in our lives that have responded to the posts on FB, Instagram, Twitter and the wonderfully touching contact that we have had through email with you all. It makes what we are doing rewarding and genuinely uplifting

Last month we wrote about the importance of setting intentions. Leah wanted to meet with and work with the celebrity Chef Pete Evans because he was willing to champion the role that good food plays in the wellness of our community. By the end of the year we had not only met Pete Evans but Leah was invited to speak alongside of him at the Bundaberg event of the 'That Paleo Way' tour.

You may wonder why Leah would be speaking in Bundaberg. We both grew up there and have a feeling of connection with the people in the Bundaberg Region.
If anyone is keen to experience the tour you can do so via Earth Events.
Thanks for sharing our journey and making us a part of yours.

Leah and Mark
Ice Cream Bars
made with
Multi-Purpose Coconut Vanilla Cream

(grain, dairy, refined sugar free, and soy free) LCHF, Paleo & GAPS Friendly

Multi-Purpose Coconut Vanilla Cream
  • 2 x 400ml cans of coconut cream
  • 160g of coconut oil
  • 50g activated almonds
  • 2 dates (more depending on sweetness required)
  • 1 tbsp of gelatine powder (Greater Lakes brand)
  • ½ tsp of vanilla bean powder
  1. In a TM or high powered blender add in coconut cream, coconut oil, dates, vanilla and almonds.
  2. Blend until smooth and not grainy, this is about 2 minutes at high speed.
  3. Turn off and  taste test. Our house doesn’t need much sweetener but this is your chance to make it suit you.
  4. Turn on the machine to half speed and slowly pour in the gelatine powder. The blades must be moving quickly enough to incorporate all the gelatine powder quickly before is clumps.
  5. Turn up the speed for another 30 seconds to combine all ingredients.
We realized that this was going to be something that could be used on it's own or as a part of a desert.

Everyone needs those go-to recipes that serve every purpose and we are really happy to share that, so far, this has been a winner for our household.

  1.  A thick cream for a butter cream icing or cake filling with strawberries
  2. Served with Pavlova topped with passionfruit and or berries.
  3. A filling for inside a tart shell as a vanilla cream pie.
  4. Chilled off and piped around the top of a lemon curd pie.
  5. Flavored with cacao as a chocolate cream.
  6. Trifle
Something to consider:
My home has been grain, dairy, soy, corn, and gluten free for a long time. The texture and taste of what I create is real food for an adapted real food palate.  Please taste as you create and use your own intuition to adapt as your family needs.

Ice Cream Bar
  • 1 batch of Multi-Purpose Coconut Vanilla Cream
  • 1 cup of dessicated coconut
  1. Pour the mix into an ice cream maker until it thickens or pour straight into a lined tin (27x17) and put into the freezer (there is only a slight texture difference between ice cream maker or not using one).
  2. Set for about 30minutes depending on the freezer or until firm and then lift out the slab, baking paper and all.
  3. Cut the ice cream slab into portions and coat in coconut. Then put them back into the fridge for partially setting (firm and soft) or  fully setting in the freezer for another day.
When serving take the bars from the freezer and let them thaw a little first. The gelatine in the cream mix makes the consistency more of a thick cream so even when left out of the fridge it holds its shape.

Favourite Product of the Month:

Cuisinart Ice Cream Maker.
Ice cream is a great delivery system for healthy fats as an energy source and making your own means that you can control of the amount and type of sugar use, if any at all. 
The model we have is a Cuisinart ICE-100A.

We love that:
  1. It chills the ice-cream without needing to put the bowl in the fridge for hours before hand.
  2. We can make ice-cream in any room in the house and it gets the clutter out of the kitchen. The kitchen is taking over the house!
  3. It has a timer so the kids dont need to keep asking if it's ready yet.
  4. Once the timer goes off it continues to stir for another 5 minutes to keep everything cold.
  5. It is easy to clean
  6. There are minimal buttons.
Our only complaint is that it only holds 1.5 litres but that comes back to me and my greedy family.
Cuisinart ICE-100 Compressor Ice Cream and Gelato Maker

Blog of the Month:

Last month we put out a call to the Akesis Balance community for blogs or wellness information that others may like to share. 
Daneyl Green sent us a link to her post about her young son heading off to school and her blog made us stop and consider how we could make it special for our little Gabriel on his first day. You can forget how important some of these rituals can be.
We'd like to thank Daneyl for encouraging us to take time to appreciate what's important to the little guys in our lives.
Rites of passage are extremely important for inner self development and community. Let’s not forget them. If you don’t have any rites of passage then create them as a ritual for your family. Honour your family’s traditions and never get too busy to practice them.

Recipe Share:

This super little recipe is from the Paleo MOM Sarah Ballentyne. It was my inspiration for getting a new ice cream maker.
Our olive oil guy at the farmers markets has a lighter flavor oil which blends in better than a heavier stronger ones.

Video Share:

We really wanted to share this with our community.
It feels wrong that McDonald's are trying to desensitize us to a a heap of chemicals in the hope that we will accept them as “normal”.
Their tactic of trying to be being open and “Fonzy” cool about the ingredients is their way of relaxing and misguiding the public about foods that could actually do you harm.

It’s important to note that chemicals that are prescribed as prescription medication are checked by the pharmacist’s. The pharmacist  checks that the medication won’t cause any interactions between other synthetic chemicals that you may already be on.

What about the interactions between chemical consumption in food and medications in prescription, the chemicals in the home and environment and then how it will affect the body epi-genetically? 
If you don’t know for yourself better stick to real food and a low chemical environment until proved otherwise.

 If you want some information about the types of fats and oils that are actually healthy and how they affect your body then check out our podcast episode on the topic of fats!

Quote of the Month:

Feeling gratitude and not expressing it is like wrapping a present and not giving it. ~William Arthur Ward

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