Spring has Sprung

The spring weather might be patchy in our corner of the world, but the blossoms are showering down from the trees, leaf buds are pushing their way out of bare branches and the insect life is buzzing. It’s time to get out into the garden! We neglected our vegetable patch last year, for a variety of reasons, and I’m excited to get back to a level of relative self-sustainability. We’ve cut down a weedy (but enormous!) plum tree that was shadowing our best growing patch, which has given us another couple metres stretch for planting. I’ve dug out as much oxalis as I can, and we’re part way through building a weld mesh fence around the perimeter. One: to keep out the dog, and Two: to support the beans and peas. My hope is that this green fence will also create a cooling environment for the rest of plants in the height of summer.


All that time digging out tree stumps has made us hungry, and this slice is a perfect energy boost. With just four ingredients, it’s easy to whip up too. While it’s far from fat-free, it’s full of the good stuff, and none of the bad – all nuts and seeds, and a bit of sweetening honey.

Sesame Nut Slice

1 cup mixed nuts (I used cashews and almonds)
1 cup sesame seeds
1 cup honey
1 cup tahini

Mix all ingredients, and scraped into a baking paper lined square cake tin. Bake at 160°C for 45 minutes, or until golden brown. Cool in pan, then slice into squares.


3 thoughts on “Spring has Sprung

  1. Thanks Angie! It was inspired by a slice from a certain favourite cafe, and I happened to fluke something was completely different, but totally delicious!

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