Tuesday, 19 November 2013

Making time to BE


Another stunning day perfect for a walk along the beach. Isn't the cloud formation stunning.

 Stella is getting brave - the water is still a bit too cold to go swimming - but not far away!

 Nothing like a good old bonfire.

 BLISS

Back to the books - I'm pushing myself a tad, working at a full time pace but really and truly loving the naturopath study.

Off to write a 1200 word essay on micro nutrients


Out of interest - tell me are you a family that eats butter, margarine or both.
and which brands....

23 comments:

  1. never ever margarine here! only the best butter i can find. teddy loves the ocean but she tries to drink it. i love bonfires!

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    1. Stella is just this season enjoying the sea. She loves getting in it and having a swim now.
      Love Leanne

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  2. Only butter here. If we're having fat lets have something pure and natural. Love Mainland butter.
    Nothing butters like butter!

    Linda

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    1. Nothing does butter like butter - Have you tried http://www.lewisroadcreamery.co.nz/welcome
      Love Leanne

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  3. We use semi-soft butter in a tub for sandwiches etc but proper butter for everything else. Need to support the industry and anyway I really don't understand all those ingredients that go into margarine!

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    1. Oh exactly, - Do you make your own butter and drink raw milk?
      Love Leanne

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  4. We use Olivio, great for spreading when the butter is rock hard, but butter is my first choice, you know it's only cream & salt.
    Go study girl!!

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    1. Leeanne the study is awesome! Doing a nutrition unit and learning soo much we have always said we eat so well why do we have so many illnesses in the family. WELL the learning is shedding light on this and the first thing we have changed is no trans fats at all in the diet. Plus eating more fat from butter, cream, meat, olive oil, avocados, nuts and seeds.

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  5. Lovely time at the beach for Miss Stella....
    We use Anchor Lite Blend for toast, spreading etc, and butter for baking, cooking etc.

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    1. Have you tried http://www.lewisroadcreamery.co.nz/welcome
      Love Leanne

      Delete
  6. Butter...I wish we could afford grass fed, but that costs 3 times as much as regular butter where I live.

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    1. OH I hear you organic butter is expensive here too. BUT what we have swapped to since I've been doing all my study.The quality of the fats you eat is much more important than the quantity
      Love Leanne

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  7. I don't either either, no butter and no marg, just a little rapeseed oil for cooking. The Mr eats organic butter which I buy for him :-)

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    1. Kath I've been really enjoying the study material re vegan and vegetarian diets, and often think of you when it pops up.Getting an oil with more omega 3 is very beneficial.
      Love Leanne

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  8. for baking butter but other wise olivio but I do love butter.

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    1. Olivio has been in our home too due to food allergies - but it has trans fats so we are moving away from this. We don't bake very much anymore - saying that Abbey made a cake last night with no butter, eggs, or oil. It had chickpeas, apple and chocolate in it and was really nice.
      Love Leanne

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  9. I am not a big fan of dairy, so I have only used one type of spread on my toast. I use Meadowlea low salt spread, otherwise I usually just cook with olive or canola oil.

    Enjoy the lovely day!

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    1. Julie I'm loving my study and one thing I'm changing is increasing fat back in the diet - early 80's we changed the way we cooked and ate with fats. Going back to the old days - back to lard and butter. Check back of Marj and if it has trans fat - look for another product - it's NASTY stuff.
      Love Leanne

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  10. Butter here as well in Western Australia. Way too many "ingredients" in margarine. In the height of summer (40 deg celcius + ) e use spreadable butter that can then live in the fridge.

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    1. Yes it would be quite a challenge not to have runny butter in summer. I notice no longer do new fridges have butter conditioners.
      Love leanne

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  11. Beach and bonfires; we are in transition. I don't use butter or margarine. I use tahini on bread or rice crackers and butter is a very occasional indulgence, maybe once a month or every two months.

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    1. Juliet - my study has highlighted I need more fat (good fat) in our diet - the low fat craze the health departments have been pushing is now being proven incorrect. http://www.westonaprice.org/know-your-fats/skinny-on-fats is a good read.
      Love Leanne

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  12. We use both - hubby likes the real butter, but the rest of us use Olivani more for convenience sake than anything. Don't have a microwave to soften butter quickly and I can't leave it out here in the Bay of Plenty in the summer because it melts - such a pain. Butter always tastes better. :o)

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