It’s always fun to celebrate an occasion with a cocktail. When you’re pregnant, you don’t have to miss out, you can still have a great time drinking mocktails.

Following are a few fun and easy mocktail recipes that you’re sure to enjoy when pregnant, breastfeeding or even when you’re not.

Lava Flow

• 100ml pineapple juice
• 100ml cream
• ½ banana
• Dash of cocnut cream
• ½ cup strawberries

Blend all ingredients (except strawberries) with ice until smooth.
Put the strawberries in the bottom of the glass and add blended mixture.

Black Widow

• Cola
• 8 scoops vanilla ice cream
• 6 tablespoons lime juice
• Lime slice for garnish

Blend ice cream and juice until smooth. Pour into glasses and top with cola.
Serves 4.

Virgin Appletini

• 100ml freshly pressed apple juice
• 30ml simple syrup
• 15ml lemon juice
• granulated sugar for rimming
• apple slice for garnish

Add apple juice, syrup and lemon juice to a cocktail shaker fill with ice & shake well.
Strain into a chilled cocktail glass rimmed with granulated sugar.
Garnish with an apple slice.

Virgin Blue Lagoon

• 1/2 cup ice
• 1/2 cup blueberries (fresh or frozen)
• 1/2 cup milk or soy milk or yogurt
• 1 cup pineapple juice
• whipped cream
• fresh or canned pineapple slice

Place all but pineapple slices and whipped cream in blender and blend until smooth.
Pour into a tall glass and garnish with whipped cream and pineapple slice.

Virgin Pina Colada

• 1 cup pineapple juice
• 1 cup crushed pineapple
• 1/2 cup coconut milk
• juice from one lime
• ice to top of blender

Blend ingredients until ice is slushy.
Pour into frosted glasses and enjoy immediately.

Mock Champagne

• 2 litre bottle ginger ale, chilled
• 1 can pineapple juice, chilled
• 1 bottle white grape juice, chilled

Combine all ingredients in a large punchbowl.

Safe Sex on the Beach

• 50ml peach nectar
• 85ml cranberry juice
• 85ml orange juice

Mix all ingredients togather in a glass and add ice
Garnish with cherry

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Now winter is in full swing treat your bump and yourself to some in-season vegetables that are so much more fresh and nutritious than those that have been sitting in storage for months.

Here are two chicken recipe that make the best use of vegetables in season now.

Brown Rice Salad with in-season spring onions, capsicum, lemons, garlic and ginger

1 ½ cups brown rice, cooked
3 spring onions, finely chopped
1 red capsicum, seeded and chopped
½ cup raisins or sultanas
60g cashews, roasted and chopped
2 tablesspoons chopped flat-leaf parsley
1 chicken breast, cooked then cooled then sliced.
Soy Sauce Dressing (see below)

Place all ingredients in a bowl and toss thoroughly before serving.

Soy Sauce Dressing

¼ cup of olive oil
3 tablespoons soy sauce
2 tablespoons lemon juice
1 clove of garlic, crushed
1 cm piece of ginger, finely chopped
Pepper to taste

Place in a jar and shake well.

Curry Chicken Soup with in-season brown onion, carrot and turnip

4 tablespoons butter or oil
2 large chicken Maryland
1 brown onion, chopped
1 carrot, chopped
1 turnip, chopped
1 tablespoon curry powder
4 cloves
6 black peppercorns, lightly crushed
¼ cup lentils
3 ¾ chicken stock
¼ cup raisins or sultanas

1. Melt the butter or heat the oil in a large saucepan. Add the chicken and brown. Transfer chicken to a plate and set aside.

2. Add the onion, carrot, and turnip to the saucepan and cook, stirring occasionally, until lightly coloured.

3. Stir in the curry powder, cloves, and crushed peper and cook for 1 to 2 minutes. Add the lentils.

4. Pour the stock into the pan and bring to the boil. Add the raisins or sultanas, chicken and any juices from the plate. Cover and simmer for about 1 ¼ hours.

5. Remove the chicken from the saucepan and discard the skin and bones. Chop the meat, return to the soup, and reheat. Check the seasoning before serving the soup piping hot.

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Sometimes as a breastfeeding mum you feel like your supply is lacking, particularly of an evening after a long day. You don’t need to worry about your supply if you have some Lactation Cookies at hand.

The main ingredients of the lactation cookies are galactagogues (which are substances that promote lactation) and there are a few others that you can try independently or in combination with the cookies. The most common ones are asparagus, fenugreek, brewer’s yeast, blessed thistle flax, red raspberry tea and alfalfa.

There are a few variations of this recipe across the internet and you can easily change it yourself to suit your tastes. Adding nuts or peanut butter or substituting sultanas for the choc chips are some great alternatives. It really is a versatile recipe and as long as you keep the galactagogues, the brewer’s yeast, oats and linseed (or flaxseed), then you’ll be fine.

Lots of women are concerned about sharing their lactation cookies with people that don't want to produce milk. Rest assured, that your husband and older children can happily eat them without concern of them starting to lactate. The galactagogues are fine for men and children and even non breastfeeding women to consume. In combination with the correct hormones they promote an increase in breast milk production, but won’t affect those that are not already lactating.

Ingredients:

• 60gm cup butter
• 1 cup white sugar
• 1 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 teaspoon salt
• 1 tablespoon baking soda
• 1/2 cup wholemeal flour
• 1 & 1/2 cup white flour
• 2 tablespoon ground linseed meal
• 2 tablespoon linseed
• 4 tablespoons brewers yeast
• 3 cups oats
• 1 cup chocolate chips

Method:

1. Preheat oven to 180.
2. Cream together the butter and sugars.
3. Add eggs one at a time and mix well.
4. Add vanilla and mix to combine.
5. In a separate bowl, combine the flours, linseed meal, linseed and yeast.
6. Combine the dry ingredients with the wet ingredients gradually, mixing to combine after a few spoonfuls.
7. Once combined add the oats and choc chips and any other ingredients you’ve chosen (ie nuts or sultanas).
8. Line a baking sheet with greasproof paper and drop tablespoons onto the baking sheet.
9. Bake for approximately 12 minutes, until the tops are nice and golden.

Note: A lot of people have problems finding the main ingredients, the best place to get brewer’s yeast and linseed meal are at a health food shop. The whole linseeds are easy to find in the supermarket in the health foods aisle.

If you’re like me and enjoy a glass of milk with your cookies. For breastfeeding mums, as well as the lactation cookie recipe, there is a simple recipe for a lactation milkshake that you might like to try. There's no documentation on why it works, but I believe it’s a combination of the fat & calcium in the milk and also the vitamins & minerals in the Activite (which is a chocolate drink mixer, found in the coffee aisle at the supermarket).

Ingredients:

• 1 cup skim milk powder
• 1 cup Activite
• 1 litre Milk

Method:

1. Mix all ingredients together until well combined and store in the fridge.
2. Drink one large glass in the morning then drink as required throughout the day.
3. Drink as required for three days to finish off the entire amount to get your milk flowing.

Please remember that neither the lactation cookie or milkshake recipes are a guarantee to increase your breastmilk production. The best way to increase your production is always more feeding, the more often baby feeds the better your supply.

If you have concerns about your milk supply, please see your doctor or early childhood nurse.

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Step 1. Put a collection of berries in a bowl

Besides being a delicous sweet hit without the refined sugar, berries are especially good for you and your baby. Fresh berries can be expensive and hard to find out of season, so buy more economical frozen mixed packets from your supermarket.

Look especially for strawberries which are a natural source of folate. This B group vitamin is vitally important in preconception and the first trimester to help prevent neural tube defects, including spina bifida.

Also, make sure you include blueberries. They are known as a super food due to their extremely high nutritional value and long list of healthy vitamins and minerals.

By eating fresh or frozen berries you’ll be eating a food in its whole, natural state. When these foods are well chewed digestive enzymes are released and the body can extract the maximum health benefits from them.

Step 2. Mix in some high quality natural yoghurt

You’ll already know that you need to increase your calcium intake during pregnancy. Yogurt made from pasteurised milk is safe to eat during pregnancy. It is not like soft cheeses which you also know to avoid, the bacteria in yoghurt is similar to that which is normally present in your digestive system. Yoghurt is also a good source of B vitamins, protein, and potassium.

Step 3. Finely chop up about 40g of some rich, dark chocolate and sprinkle on top

Check out our post on why dark chocolate is good for you and your pregnancy. It’s true! The darker the chocolate the better – buy high quality chocolate made up of at least 70% cocoa.

Step 4. Sit down, relax and enjoy your desert!

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Gestational diabetes might mean lots of treats are off the table for you so it is time to get creative. Here are two recipes for sugar-free treats that are delicious as well as good for you and your pregnancy.

Sugar-free apple muffins

These tasty muffins make great use of apples which are in season right now. There is no refined sugar in the recipe and it contains the right carbohydrates that are broken down slowly, such as oat bran and sultanas.

1 cup wholemeal flour
2 teaspoons baking powder
1 cup of oat bran
1/4 cup sultanas
1 teaspoon gound cinnamon
1/4 teaspoon organic sea salt
1 egg
2/3 cup milk
1/4 cup grapeseed oil
2 cups grated apple
1/2 cup chopped walnuts

1. Preheat oven to 180 degrees Celsius.
2. Sift flour and baking powder into a large bowl. Mix in oat bran, cinnamon, salt and sultanas.
3. In a separate bowl whisk egg, milk and grapeseed oil together.
4. Make a well in the dry ingredients and add the egg mixture and beat.
5. Stir in grated apples and chopped walnuts.
6. Grease a muffin pan and spoon mixture evenly into the cups.
7. Bake in pre-heated oven for 20 minutes or until a toothpick comes out clean.
8. Allow to cool.

Sugar-free banana bread

Likewise, this yummy recipe contains no refined sugar. Instead there is bananas, orange juice and sultanas for your slow releasing carbohydrates.

2 cups wholemeal plain flour
2 teaspoons baking powder
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 cup butter
2 beaten eggs
2 large, ripe bananas
2/3 cup sultanas
1 orange, squeezed to make around 100ml of juice

1. Preheat oven to 180 degrees Celsius.
2. Sift together the baking powder, flour, nutmeg, cinnamon and ginger into a large bowl.
3. Soften the butter a little and rub into the flour mixture until it resembles breadcrumbs.
4. Mix in the sultanas and the egg.
5. Mash the bananas and add to the mixture, along with the orange juice.
6. Spoon mixture into a greased loaf tin.
7. Bake in pre-heated over for or 45 minutes, until firm, risen and golden.
8. Allow to cool.

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Serves: 2
Preparation: 5 mins
Cooking: 5 mins

Ingredients

4 slices bread
Butter, for spreading
VEGEMITE, for spreading
1/2 avocado, peeled, sliced

Method

Toast bread and spread with butter and Vegemite.

Top with avocado slices and serve.

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Spiced Baked Apple With Almonds & Raisons

A rather scrumptious dessert.

Ingredients

4 apples
4 tablespoons raisons
4 tablespoons almonds
16 cloves

Preparation

1. Pre-heat oven to 200°C.
2. Score apples around the middle, then scoop out the core. Fill the cavity with mixed raisons and flaked chopped almonds. Stick 3-4 cloves in each apple.
3. Bake until golden and soft (approx 30-40 minutes) Serve hot with natural yoghurt.

Blueberry Muffins

These muffins are delicious and dramatic. These muffins take on a deep purple hue from the berries when made with any type of flour and when buckwheat flour is used they also become dark and dense. They aren’t too sweet so can be enjoyed accompanied by all jams and fruit preserves.

Ingredients

Oil or paper liners for muffin tins
1 cup buckwheat or oat flour
1 cup white four
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup sugar
2 tablespoons honey
1 cup soymilk
1/2 cup of canola oil or butter
1 beaten free-range egg
1/2 cup blueberries, fresh or frozen

Preparation

1. Preheat the oven to 180°C. Grease muffin tins or line with paper
2. Mix dry ingredients together in a large bowl
3. In another bowl mix honey, soymilk, oil and egg
4. Lightly combine the wet and dry ingredients and fold in blueberries
5. Fill each muffin cup up to the top and bake for 20 minutes or until a toothpick comes out clean.

Makes 12 muffin

Apple Cake

Although not overly sweet this cake is deliciously rich. If you prefer a sweeter taste add a little more sugar.

Ingredients

2 to 2 1/2 cups peeled and thinly sliced apples
1 cup of sugar
Juice and grated rind of 1 lemon
5 tablespoons melted butter
1 cup unbleached flour
1 teaspoon baking powder
Pinch of salt
2 free range eggs
1/4 cup soymilk

Preparation

1. Preheat oven to 180C
2. Butter bottom of a 9 inch cake tin deep enough to hold the mixture
3. Arrange apple slices on base and sides of tin
4. Sprinkle apples with 1/2 cup sugar. Lemon juice and grated rind
5. Dust with a tablespoon of flour. Pour melted butter over the apples
6. In a bowl combine flours, remaining ¼ cup of sugar, baking powder and salt. In another bowl beat eggs until light
7. Quickly stir in remaining melted tablespoon melted butter and soymilk
8. Add liquid ingredients to flour mixture and blend with as few strokes as possible
9. Pour mixture into cake tin over apples
10. Bake for 30 to 40 minutes until golden brown and a straw comes out clean
11. Cover with a serving plate and invert

Serves 8 to 10.

Humous

Humous is great as either simple dip for rice crackers or piled high on fresh bread. It also tastes fantastic with tender lamb with freshly made tabouleh. Try it for yourself!

Ingredients

340g chickpeas, soaked overnight
2 cloves of garlic, smashed
1 1/2 tablespoons tahini
4 tablespoons extra virgin olive oil
Lemon juice to taste (approx 2-3 tablespoons)
Salt and freshly ground black pepper

Preparation

1. Rinse the soaked chickpeas. Cover with water and cook for 1 1/2 hours or until tender. Drain, saving a little of the cooking water.
2. In a food processor blend: chickpeas, tahini, garlic and a little of the cooking water. Add the salt, pepper, oil and lemon juice to taste.

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Indonesian Style Swordfish

This Asian inspired dish is best served with steamed rice.

Ingredients

3 tablespoons tamari sauce
2 cloves of garlic, smashed
2 tablespoons of olive oil
1 tablespoon of honey
1 tablespoon of tahini
Juice and zest of one lemon
1 tablespoon of ground cumin
1 tablespoon of fresh coriander
2 lbs swordfish

Preparation

1. Combine all the ingredients apart from the fish.
2. Pour marinade over the swordfish on a large platter
3. Turn fish once
4. Allow to marinate for at least an hour
5. Turn again
6. Preheat broiler and place fish as close to heat source as possible
7. Broil 5 to 8 minutes on each side depending on thickness
8. Be sure that the fish is cooked all the way through.

Serves 4

Sauteed Barramundi

Barramundi is said to resemble lobster in taste and texture when cooked and is an ideal fish to use for kebabs on a skewer as well as cut into chunks and sautéed.

Ingredients

2 large fillets Barramundi
3 tablespoons of olive oil
1 teaspoon of fresh oregano
Brown rice flour or spelt flour
1 to 2 free-range eggs
Salt

Preparation

1. Cut fish into 1 inch pieces
2. Heat oil in a heavy cast-iron skillet over a medium heat
3. Combine oregano and flour
4. Beat the eggs well
5. Dip the barramundi into the egg a few at a time
6. Roll in the seasoned flour
7. Slide floured fish into skillet taking care not to overcrowd the pan
8. Sauté gently for several minutes on each side until batter is crisp and fish is done
9. Season with salt

Serves 4

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B is for Vitamin B, the vitamin your newborn needs for health, vitality, development and growth.

B Facts..

• B vitamins help the body to utilize the energy in carbohydrates, fat and protein.
• B vitamins provide nutrition which helps release energy to help babies develop and grow.
• B vitamins also maintain the nervous and digestive systems and are essential for growth, development and the repair of tissue - including skin and eyes!

From baby, through toddler, primary school and even for multi-tasking mums, the B group of vitamins function to release energy in the body, but three are critical for ensuring vitality!

Thiamine (B1)

Thiamine is needed for the metabolism of carbohydrates and into glucose for energy production.

Riboflavin (B2)

Riboflavin is important in the breakdown of carbohydrates, fats and proteins.

Niacin (B3)

Niacin is needed in the maintenance of healthy skin, nerves and gastrointestinal tract.

Vegemite is one of the richest know sources of Vitamin B.

Happy Little Vegemites!

• B1, B2 and Niacin are needed in our diets everyday as our bodies can't generate all we need. So it’s advisable for your baby to consume them daily.
• Vegemite is one of the richest know sources of Vitamin B.
• The perfect time to introduce Vegemite is when your baby is enjoying a variety of solids.
• Try adding a little Vegemite to mashed vegetables or pureed meat dishes. As baby grows spread it on rusks, sandwiches and toast fingers.

Note: One serving of Vegemite (5g) has about the same amount of salt as a slice of bread. So you need not worry about the salt content of Vegemite provided you consider your baby's entire daily intak

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A Perfect Roast Chook

With less time and more short cuts in the kitchen, the age-old recipe for a perfect roast chicken is for many a forgotten art. This is a slow cooking meal to be enjoyed on a relaxed Sunday with family and friends. Trust me, this is superb!

Ingredients

1.6 kg free-range chicken
1 lemon halved
2-3 cloves garlic, smashed
Salt and freshly ground black pepper
3 small handfuls of fresh herbs (rosemary, basil, marjoram, parsley) finely chopped
1/2 cup olive oil
Fresh rosemary

Preparation

1. Pre-heat the oven to 220°C an hour and a quarter before dinner.
2. Wash the chicken and pat dry. Rub the cavity with salt, then rub chicken vigorously inside and out with lemon. Stuff the chicken cavity with lemon half, fresh herbs, olive oil and smashed garlic.
3. Put chicken in large baking tray and place in the centre of the oven. After 20 minutes turn chicken over. Now is the time to add any vegetables you want roasted, potatoes, pumpkin, parsnips, onions, carrots or beets.
4. After a further 20 minutes, turn chicken breast side-up, and smear over with juices. Roast for another 20 minutes.
5. Serve steaming hot.
6. Sit down and enjoy a perfectly cooked chicken. You’ll love it.

Serves 4 easily.

Rib Eye With Caramelised Onions

This succulent, rib roast of beef is too good not to try. As always, the best way to ensure the dish is done justice is to buy from the best butcher possible and pay for quality.

Ingredients

2 tablespoons olive oil
1 tablespoon butter
1 kg small onions, peeled
1 teaspoon brown sugar
2 beef rib eyes on bone, well aged
Freshly cracked black pepper
1 garlic clove, smashed.

Preparation

1. Heat olive oil and butter in heavy-based frypan.
2. Add onions and toss well. Sprinkle with sugar and cook until golden brown, sweet and soft.
3. Rub beef with a little cracked pepper.
4. Heat a little olive oil and smashed garlic in heavy-based frypan and sear beef on either side for a couple of minutes until perfect brown.
5. Place in the oven and roast for 15 minutes at 190°C.
6. Remove and serve with perfect mash and lightly steamed greens.

Serves 2.

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