![\"\"](\"http:\/\/www.belly.net.au\/wp-content\/uploads\/2011\/06\/teaparty1.png\" "\\"teaparty\\"")
<\/a>Mad belly tea party<\/p><\/div>\n
In the studio\u00a0i was blessed to be joined by a dancing spirit of heavenly gorgeousness … Miss Yummy herself Sonja Kovachevich. Already the proud, pretty\u00a0and popular author of 3 ‘Yummy in my Tummy’ cook books, Sonja is in the midst of\u00a0brewing up number 4 which she’s compiling with the help of some very lucky individuals\u00a0all over\u00a0the Shire and in fact the world. Sonja emails a new recipe each week\u00a0for us to\u00a0test out and give feedback on. All you need is an email address, an appetite, a passion for\u00a0highly nutritious,\u00a0look ma no hands easy and quick\u00a0food and your belly\u00a0could be reaping the\u00a0scrumptious rewards.<\/p>\n
But for now, put the kettle on, get your best china tea set out and let’s celebrate\u00a0Queenies B’day with High Tea … as one does.\u00a0<\/p>\n
<\/a>Scone Love<\/p><\/div>\n
\u00a0<\/strong>I asked the maid in a dulcet tone<\/strong><\/p>\n To order me a buttered scone<\/strong><\/p>\n The silly girl had been and gone<\/strong><\/p>\n And ordered me a buttered scone<\/strong><\/p>\n Scone poetry by John Betjaman<\/p>\n \u00a0from “How to get on in Society”<\/p>\n Sipping on High Tea would not be possible were it not for the creation of the scone, who’s pronunciation varies within the UK. According to one academic study (can you believe they do academic studies on such things ??) two-thirds of the British population pronounce it ‘scone’ to rhyme with ‘con’\u00a0and ‘John’ with the preference rising to 99% in the Scottish population. The rest pronounce it ‘scone’ to rhyme with ‘cone’ or ‘Joan’.<\/p>\n The scone is a small British quick bread of Scottish origin, which are popular all around the world but especially in countries of the commonwealth. It is usually made of wheat, barley or oatmeal with baking powder as a leavening agent and is a basic component of a ‘High Tea’ or ‘Cream Tea’.<\/p>\n The Oxford dictionary reports that the first mention of the word was in 1513 and is thought to perhaps derive from the middle Dutch dialect\u00a0 ‘Schoonbrood’ (fine white bread). Schoon = pure clean and Brood = bread. It could also derive from the Gaelic term ‘Sgonn’ meaning shapeless mass or large mouthful or better still it could be based on the town of Scone in Scotland.<\/p>\n Terms such as ‘Rock-cakes’ ‘Fat Rascals’\u00a0 and ‘Singing Hinnies’ can also be used when referring to the humble scone. You may come across triangular scones and this could be because the original scone back in the day was flat, round and about the size of a medium sized plate. After being baked on the ‘griddle’ it was then cut into triangle-like quadrants for serving. Once baking powder became available to the masses (and they started poisoning us with Aluminium) scones began to be oven baked and resemble more like what we see today.<\/p>\n !!! NOTE ON BAKING POWDER !!!\u00a0CHOOSE ALUMINIUM FREE !!!<\/p><\/blockquote>\n Scratch and Sniff ... Strawberry or Raspberry ??<\/p><\/div>\n \u00a0A 2005 report estimated the UK Scone Market to be worth 64 million pounds showing a 9%\u00a0increase over the previous 5 years partly due to increasing consumer preference for impulse, convenient (and somewhat tasty) junk food !!<\/p>\n The baking of scones at home is often closely tied to heritage baking. They tend to be more from\u00a0family recipes rather than recipe books since it is often a family member who holds the ‘best’\u00a0and\u00a0‘most treasured’\u00a0recipe.<\/p>\n Mummy say's "I only get half baked during the day"<\/p><\/div>\n Scones can be sweet or savoury and often include raisins, currants, cheese or dates. In Scotland and Ulster, savoury varieties include soda scones also known as ‘soda farls’ and potato scones known as ‘tattie scones’ which resemble small, thin, savoury pancakes made with potato flour. Potato scones are most commonly served in a full Scottish breakfast or Ulster fry.<\/p>\n But what’s happening in Oz … what are our scone preferences downunder ??<\/p>\n Well, it seems the pumpkin scone is the more well known variant here, made famous during the period when Florence Bjelke-Peterson was in the public eye … Who the heck is Flo i hear you say ?? She was an Australian politician and writer and a member of the Australian senate from 1981 to 1993 and is the widow of the longest serving\u00a0premier of Queensland Sir Johannes Bjelke-Peterson. Does it sound like i know what I’m talking about ?? Well i don’t so let’s get back to scones … Flossie was born in Brisbane and apparently was partial to\u00a0the odd\u00a0scone or three, bringing this little dollop of dough into the mainstream and so began it’s glitzy life as the\u00a0stodgy star it\u00a0is today.<\/p>\n Gluten free, sugar free, fat free, scone free ...<\/p><\/div>\n \u00a0An old style of cooking scones (generally in the colder months) was to deep fry or pan fry them in dripping (???!!!) or oil. When they are cooked this way they are know as ‘Puftaloons’ … or ‘Artery Clogging Thingamijigs’<\/p>\n It is usually the sweet variety that you will find at an English Cream Tea Party such as the one HRH might be tucking into as we speak.<\/p>\n A cream tea, Devonshire tea or Cornish tea is taken with a combination of scones, clotted cream and jam. Cream Teas are offered for sale throughout Great Britain (especially South West England) and the rest of the Commonwealth or wherever someone wants to give the impression of British influence.<\/p>\n Chow down on the best scones in Town<\/p><\/div>\n \u00a0We’ve talked about how to pronounce them but how you eat your scone really depends on where you are …<\/p>\n The Devonshire method is to spilt the scone in two (very important business this is) cover each half with clotted cream and then add strawberry jam on top. Traditionally it is important that the scones\u00a0be warm (ideally freshly baked) that clotted cream (not whipped) be used and that the jam be strawberry (sometimes raspberry can be used as an alternative) but butter should\u00a0never be\u00a0included and the tea should be\u00a0served with milk.\u00a0<\/p>\n Will it be the Devilish Devonshire ...<\/p><\/div>\n \u00a0In Cornwall however The Cream Tea was traditionally served with a ‘Cornish Split’ a type of slightly sweet white bread roll rather than a scone. Rare to find commercially available nowdays apart from in many Cornish family homes. The warm roll is first buttered then spread with strawberry jam and finally topped with a spoonful of Cornish clotted cream.<\/p>\n ... or the Cholesterollish Cornish<\/p><\/div>\n \u00a0<\/p>\n \u00a0There is another variation … it’s called\u00a0“Thunder and Lightening” which is a round of bread topped with clotted cream and golden syrup, honey or treacle.<\/p>\n Just to end the scone fiasco extravaganza, in May 2010 a campaign was launched at the Devon Country Show to have the name ‘Devon Cream Tea’ protected within European Union under “Protected Designation of Origin” (PDO) rules. The campaign was first launched following a discussion on BBC Radio Devon.<\/p>\n I hope you’re all mouthwateringly magnificent after that.<\/p>\n Speaking of mouthwatering temptations,\u00a0our bellysister Sonja joined me in the studio and\u00a0we\u00a0proceeded to sprout into a bellylicious discussion\u00a0bulging with excitement\u00a0about fermentation, teaching, her books, self love, breakfasts, philosophical eating,\u00a0recipes\u00a0and a dance or two\u00a0in the studio in between all of that.\u00a0<\/p>\n I\u00a0love the positivity\u00a0that pours out across the airwaves from Sonja. The gentle understanding we share\u00a0about the relationship between what you choose to put in your mouth and what rewards those choices make. A clear and concious mind is more able to deal with the comings and goings\u00a0in this life and we believe you are more attuned to your natural path in life, your goals and dreams becoming not only clearer but attainable, when your body is\u00a0operating at it’s optimal peak. You\u00a0will literally find yourself buzzing !! It’s such a joy to connect with Sonja and i hope this interview\u00a0encouraged\u00a0someone out there to make a small change that could ultimately lead to a\u00a0healthier more aware exisitance.<\/p>\n Here is an AMAZING recipe from Sonja as promised and her contact details should you wish to further your exploration into this world of happy, harmonious, healthy and heartfelt self love, food and\u00a0eating.<\/p>\n \u00a0Yummy Cashew and Macadamia Yoghurt<\/strong><\/p>\n -Half fill a glass jar with equal parts raw cashews and macadamias (whole or crumbled).<\/strong><\/p>\n -Pour in enough water to cover the nuts and a little more.<\/strong><\/p>\n -Blend the mixture until smooth.<\/strong><\/p>\n -Add \u00bd to 1 tsp acidophilus powder and any optional extras (for example stevia to sweeten) and stir.<\/strong><\/p>\n -Cover the jar with a thin cotton cloth (muslin works best) and secure with a rubber band.<\/strong><\/p>\n _Leave somewhere warm for 36 hours until ready to eat and then cover with lid and store in the refrigerator. Yum!!!!!<\/strong><\/p><\/blockquote>\n \u00a0<\/strong><\/p>\n Contact Sonja –<\/strong>\u00a0<\/p>\n www.cookbooksfromtheheart.com<\/p>\n www.lotusyogamassage.com<\/p>\n miss yummy face book page<\/p>\n Thank you Miss Yummy for your delicious dancing, your openness and sharing, your recipes for food and for life and for joining us on belly. Also thank you to all the listeners, readers, teachers, learners, supporters and friends of BayFM. We are all here to learn from one another and our amazing community radio station is the vehicle in which we get to travel\u00a0on this journey down\u00a0succulent streets and aluminium-free alleys.<\/p>\n Here’s a bio of the yummy lady herself !!<\/p>\n Who is Miss yummy?<\/strong><\/p>\n \u00a0I am an ardent culinary adventurer and tantric kitchen goddess and I am continually and deeply inspired by all things yummy and nourishing.<\/p>\n \u00a0Proudly gifted the title of \u2018miss yummy\u2019 by the fabulous sister Rachel of the \u2018belly sisters\u2019 I have been exploring the world of health, food and spirit for as long as I can remember.<\/p>\n I never stop learning and thriving and along with my own flourishing my desire to educate and support others into the wonders of a nourishing lifestyle grows and grows.<\/p>\n \u00a0I love life because I see the sacred in all things and feel a deep connection with all of life, i respect life as a precious gift and in this way I am able to access a deep feeling of contentment and purpose. I have noticed that having a lifestyle filled with practices and food choices that activate my life force and keep me in my centre is absolutely vital in ensuring that I can access my potential and this feeling of deep connection.<\/p>\n The art of living <\/strong><\/p>\n \u00a0Living life is an art form; perhaps the most important one to master as if we get this piece of the puzzle down then everything else falls into place.<\/p>\n \u00a0There is very little guidance given within the modern educational framework as to how to connect to our own innate wisdom and body intelligence. As a result so many of us have not learnt the skills as to how to nourish ourselves on all levels and to find a connection to a inner source of strength, clarity and joy that we can rely on.<\/p>\n Many have come to accept feeling tired, stressed and uninspired as \u2018normal\u2019.<\/p>\n Yet it is anything but, if we feel low in our life force we create the conditions for these feelings of apathy, yet if we create the conditions for life force to circulate freely through our bodies and our awareness to be strong within our centre then our life experience is automatically transformed.<\/p>\n There are simple and effective ways to transform ourselves and our experience through simply activating our life force.<\/p>\n \u00a0We can do this through food.<\/p>\n We can do this through breath.<\/p>\n We can do this through conscious movement.<\/p>\n We can do this through various kinds of meditation.<\/p>\n \u00a0And In fact we need to combine all of these into our daily lives.<\/p>\n No matter our personal circumstances this is absolutely possible.<\/p>\n And in fact it is absolutely necessary if we are going to experience optimum health and step into our full potential.<\/p>\n \u00a0I have spent the last 10 years exploring and practicing many ways to invite and activate well-being and connection. I have been able to creatively design a diet and lifestyle that supports my growth, health, emotional well being, clarity and vitality and I feel it is my purpose to share my knowledge and help guide others towards establishing their own perfect version of a nourishing lifestyle.<\/p>\n \u00a0The books<\/strong><\/p>\n \u00a0It all started with the birthing of my \u2018yummy in my tummy\u2019 cookbooks. In which I poured the fruits of my continual culinary exploration along with a large dose of love and spirit, with the intention to share my knowledge and enthusiasm.<\/p>\n I have been selling these wondrous original spirit filled cook books for about 6 years and have received amazing positive feedback by people who have been inspired not only by the recipes but the fun, easy going approach to food that the books encourage.<\/p>\n \u00a0Feeding ourselves should be fun and eating healthy food should be a joy, the books give you the practical guidance to get started on your own culinary journey or provide some great ideas for those already seasoned foodies out there.<\/p>\n \u00a0For more about the books go to my website www.cookbooksfromtheheart.com<\/p>\n To order your copy contact me directly at sonjalala@hotmail.co.uk<\/p>\n \u00a0What I am up to now \u2026.<\/strong><\/p>\n \u00a0<\/strong>I am currently working on my latest book \u2019quick and easy vegan meals\u2019(please e mail me if you would like to be on my list of samplers and receive a new yummy recipe in your in box each week).<\/p>\n And I continue my training both official and unofficial in yoga, personal development energy work, healing and nutrition.<\/p>\n I immerse myself in this exploration from where I dwell in the magical Byron shire of northern NSW where the earth energy is very potent and deep healing is part and parcel with daily life.<\/p>\n And the food here is amazing! I am a regular at the local farmers market and spend hours upon hours in the kitchen cooking and fermenting and experimenting up a storm and it never gets boring!<\/p>\n What I am offering<\/strong><\/p>\n \u00a0As a natural progression from my books I am exploring different mediums for sharing the spirit of self love through food as well as the kind of valuable lifestyle skills that can support us in being our most amazing, energized, loving, inspired, productive and deeply content selves.<\/p>\n \u00a0I write a monthly full moon blog with a theme and a recipe, check it out through my website or on facebook in Miss Yummys Notes.<\/p>\n www.facebook.com\/pages\/Miss-Yummy\/162870690393973?sk=notes<\/a><\/p>\n \u00a0I am co-hosting a women\u2019s healing retreat with Helen Rubil at the magical Wangat Lodge in October which is very very exciting and is going to be very special.<\/p>\n http:\/\/www.facebook.com\/event.php?eid=121986154555159&ref=ts<\/a><\/p>\n \u00a0I am offering my services as \u2018hire your very own cooking goddess\u2019 at retreats across Australia.<\/p>\n Check out the comments from previous retreat attendees-<\/p>\n \u00a0http:\/\/www.cookbooksfromtheheart.com\/index.php?option=com_content&view=article&id=4&Itemid=58<\/a><\/p>\n \u00a0Also:<\/p>\n Yummy vegan cooking course at Byron community college<\/strong><\/p>\n \u00a0<\/strong>Well making yummy food certainly isn\u2019t rocket science (my sister is the rocket scientist so if that Is what you want to learn she is your woman not me). Yet many people do not quite know where to start with creating healthy meals that do not contain meat, dairy and processed food.<\/p>\n These 4-week courses that I am offering through the community college are designed to equip you with lots of good simple ideas on how to eat delicious sugar, wheat and dairy free food without leaving out the all important yummy factor.<\/p>\n \u00a0Not only will the course be a guaranteed good time in the kitchen exploring different tastes but it will set you up with some fabulous recipes under your belt to work into your life.<\/p>\n \u00a0The focus is on practical, nutrient dense deliciousness, the cost is low and so come along whether you are a seasoned foodie or if you were like me in my pre-kitchen-goddess-era when all I could cook was pasta with pre-made pasta sauce, whatever, you are welcome, it is going to be fun. Here are the details-<\/p>\n 11CK083\u00a0 Yummy Vegan Cooking\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n \u00a0This will start on: Tue and run for 4 sessions from 30\/8\/2011 to 20\/9\/2011 between 5:30 pm and 8:30 pm<\/p>\n 11CK084\u00a0 Yummy Vegan Cooking\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n \u00a0This will start on: Tue and run for 4 sessions from 18\/10\/2011 to 1\/11\/2011 between 5:30 pm and 8:30 pm<\/p>\n \u00a0Both courses will be held at MULLUM. PRESBYTERIAN HALL 106 STUART ST<\/p>\n \u00a0Enroll through the college-<\/p>\n<\/a>\u00a0<\/p>\n<\/a><\/a><\/a><\/a><\/a><\/a>