Running another gluten-free cakes and muffins workshop on Sunday 21th Sept, 9am – 1pm (ish) 

For those who couldn’t make it or missed out for spot in this coming Sunday workshop I will be running a second class on Sunday 21 September. IMG_8320

We will be covering how to make the following cakes and muffins using my 7 (yes 7!) favourite gluten-free flour substitutes (some may surprise you!):

(a) Greek almond coconut cake with orange syrup
(b) all-raw cheese cake
(c) frozen raspberry coconut cake
(d) banana berry buckwheat muffins
(e) chocolate cake
(f) coconut cake
(g) ‘Flaounes’ (Cypriot cheese and sultana savoury muffins)
(h) moist white sweet potato cinnamon tea cake

IMG_8520Cost is $120 per person and includes:

  • theory discussion on grains, gluten, gluten substitutes and sweeteners
  • detailed handout including theory and recipes
  • practical demonstrations
  • hands-on experience
  • food tasting
  • opportunity to ask questions and buy left over cakes and muffins!

This workshop is ideal for:IMG_6875

  • those who are gluten-free or wish have more gluten-free options (note that 3 of the recipes contain dairy)
  • cake and muffin lovers who want to learn how to make their own healthy versions using only unprocessed, nutrient-dense ingredients
  • people who want to transition off processed sweets and want a healthy substitute for themselves or their family members
  • parents looking for inspiration as to what healthy sweet/savoury ideas to include in kids’ lunchboxes or for birthday parties or any occasion
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IMG_0246Where: 23 Kent Street, Waverley, 2024.
 When: Sunday 21 Sept 9am – 1pm ish
Spaces limited to 10. Spots typically book out within 24 hours so get in quick! If class is fully book up I will run a third class in subsequent weeks.
 
RSVP:  To secure your spot  you will need to:
1. text me on 0407 871 884 to confirm that there are spaces available. Spots can only be reserved for 24 hours; and
2. transfer $120 (referencing your name and ‘cakes’) into this bank account:
Account name: star anise organic wholefoods (aust) pty ltd
BSB: 062 000
Account no: 15110110
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Please feel free to forward to any friends or family members.

Cancellation policy: once funds are deposited into my bank account they are non-refundable but can be transferred to another cooking class/workshop upon 48 hours notice.michIMG_1945

A tribute to the most important people in the world: our farmers!

IMG_0521Last Saturday I had the pleasure of hanging out with and engaged in riveting conversation with Rob Lennon from Gundooee Organics and Mark Hopkinson from Emerald Hill Beef. These farmers came to Kingsleys Meats butcher for an open day of meet and greet and BBQ sizzle. It was a terrific opportunity to connect with the people who rear our meat and to ask them questions and learn more about the source and provenance of the foods we eat.

Rob Lennon is Australia’s version of America’s Joel Salatin. He has a brain the size of a planet and I always feel humbled in his presence with his wealth of knowledge. Rob farms premium organic wagyu beef in a manner that I would call the high water mark of Australia’s beef farming practices. His farm (Central West NSW, about 5 hours from Sydney) is Australian certified organic and his wagyu beef is supplied to numerous butchers and providores around the country (listed on his website) plus a couple of restaurants (eg Agape Organic Restaurant) .

Here are just some of the things that we talked about that you might be interested in learning:IMG_0523

  • Rob talks a lot about the importance of biodiversity of the microflora in the soil. Understanding and building healthy, balanced soils is the greatest priority on his farm. The nutrients in the soil end up in our bones and body, so everything comes back to the health of the soil.
  • Rob’s cattle graze on predominantly “deep rooted native perennial grasses“. This goes beyond the “grass fed and finished” requirement because a “grass” also includes the cereal grasses that produce grains such as wheat, oats, barley, rye etc. THAT I didn’t know! Cereal grasses are grown in a monoculture environment with little top soil.  The high water mark is “deep rooted native perennial grasses” which have access to different soil types which all contribute to supplying a varietal mix of nutrients to the plants, have better access to moisture, are adapted to our specific climate and are well established in the soil giving them resilience and affording permanent soil cover. So not all “grass fed and finished” meats are the same. Deep rooted native perennial grasses are the best, followed by cereal grasses,with grain-fed cows being at the bottom of list (in terms of nutrition, taste, animal ethics and environmental sustainability).
  • IMG_0522Wagyu (breed of cow) is naturally marbled with fat throughout the muscle meat, even though the cows are fed only grass. For most other breeds of cow, if they are grass fed the fat is encased around the perimeter of the muscle meat and not marbled through it. Grain-fed cows produce a heavily marbled effect which the Japanese in particular covet. However Rob’s wagyu is the best of both worlds because it is grass fed and finished AND naturally marbled which when cooked provides that melt in your mouth delicious taste experience.
  • Sometimes the best way to remove weeds is to let them run their course as their very existence provides an environment where they will naturally die out without use of chemicals. You can draw analogies here to the human body.
  • Resting meat after is has been cooked is important to allow the muscle fibres (which have tightened and contracted during cooking) to relax providing a better mouth feel. Resting meat also allows the juices to be reabsorbed providing more juicy tender meat.
  • Cooking meat in one whole piece then cutting it into individual steak sized serves provides for better tasting and less inflammatory meat as less surface area of the meat is exposed to a hot surface.

IMG_0518Thank you Rob and Mark and to all of the farmers out there who raise their livestock with compassion on the most healthy pastures and who are committed to providing the best quality meat through a sustainably functioning farm ecosystem.

What can you do?

  • Support the farmers whose beef is raised on deep rooted native perennial grasses or at the very least cereal grasses (as opposed on grain-fed)
  • Find a butcher who has done this due diligence for you who you trust and who has close relationships with the farmers he buys from
  • Before digging into your meal, take a moment to have a think about where the meat has come from and all of the people and things involved to getting your food from soil to plate. I sometimes play this game this with my kids to get them thinking about how connected we all are, the numerous steps in the chain, and to not take our food for granted.

 

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My new Chocolate Power Bars now available for sale!

My original power bars just got a whole lot better.IMG_0628…with raw cacao powder blended through plus a layer of my sokolata (raw dark maple sweetened chocolate) drizzled over the top. The inspiration for this came about when Sonja Langereis threw down the gauntlet a couple weeks ago and challenged me to make something similar that were floating around on FaceBook (chocolate coated buckwheat bars from memories). I looked at the ingredients in them, and crafted my own version using my power bars as the base. This is the bomb!

Now retailing from my home at $7.90/100g. To purchase, simply text or call me 0407 871 884 to arrange a mutually convenient time to collect from at 23 Kent St Waverley NSW.

My original power bars are still available for sale @ $5.50/100g.

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2 new cooking classes: 1) raw meats and 2) gluten-free cakes & muffins

IMG_3852I will be running the following 2 new workshops this month:IMG_8683

1. Raw meats on Thursday 14 August, 7:30pm – 10:30pm(ish)

We will be covering how to make:

(a) wild salmon ceviche
(b) seared wild salmon with various dressings
(c) wild snapper ceviche
(d) steak tartare
(e) beef carpaccio

Cost is $60 per person and includes:

  • theory discussion on the nutritional benefits of raw meats
  • detailed handout including theory and recipes
  • practical demonstrations
  • hands-on experience
  • food tasting
  • opportunity to ask questions

Why raw meats? All traditional societies ate a combination of both raw and cooked foods.Raw, enzyme-rich foods were not only in the form of raw plant matter but also raw animal foods like raw dairy, raw fish and raw muscle and organ meats. This practice has fallen by the wayside in most western cultures today. Here’s your opportunity to introduce raw meats into your diet and further expand your IMG_1758culinary repertoire!IMG_8721

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2. Gluten-free cakes and muffins  on Sunday 24th August, 9am – 1pm (ish) 

IMG_8320We will be covering how to make the following cakes and muffins using my 7 (yes 7!) favourite gluten-free flour substitutes (some may surprise you!):

(a) carrot cake
(b) all-raw cheese cake
(c) frozen raspberry coconut cake
(d) banana buckwheat muffins
(e) chocolate cake
(f) coconut cake
(g) ‘Flaounes’ (Cypriot cheese and sultana savoury muffins)

IMG_8520Cost is $120 per person and includes:

  • theory discussion on grains, gluten, gluten substitutes and sweeteners
  • detailed handout including theory and recipes
  • practical demonstrations
  • hands-on experience
  • food tasting
  • opportunity to ask questions and buy left over cakes and muffins!

This workshop is ideal for:IMG_6875

  • those who are gluten-free or wish have more gluten-free options (note that 2 of the recipes contain dairy)
  • cake and muffin lovers who want to learn how to make their own healthy versions using only unprocessed, nutrient-dense ingredients
  • people who want to transition off processed sweets and want a healthy substitute for themselves or their family members
  • parents looking for inspiration as to what healthy sweet/savoury ideas to include in kids’ lunchboxes or for birthday parties or any occasion
————————————–
IMG_0246All class are held at: 23 Kent Street, Waverley, 2024.
Spaces limited to 10 in each class. Spots book fast so get in quick! If classes fully book up I will run second classes in the subsequent weeks.
 
RSVP:  To secure your spot in one or both of these classes you will need to:
1. text me on 0407 871 884 to confirm that there are spaces available. Spots can only be reserved for 24 hours; and
2. transfer $60 or $120 as the case may be (referencing your name and ‘rawmeats’ or ‘cakes’) into my new bank account:
Account name: star anise organic wholefoods (aust) pty ltd
BSB: 062 000
Account no: 15110110
————————————–

Please feel free to forward to any friends or family members.

Cancellation policy: once funds are deposited into my bank account they are non-refundable but can be transferred to another cooking class/workshop upon 48 hours notice.michIMG_1945

What’s in my medicine cabinet to treat common colds and sore throats

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I am often asked for recommendations on what natural remedies to take for a common cold or sore throat. Even though Spring is just around the corner (hooray for that!) and the temperatures are rising I often find that it is the change of seasons when many people succumb to colds and sore throats. So here is what I and my kids take when we have a cold or sore throat:

1. Green Pastures fermented cod liver oil. This is high in vitamins A, D and  K2 plus omega 3 fatty acids. 1 tsp/day for adults, 1/2 tsp for children and 2 tsp/day for pregnant/lactating women. I take the cod liver oil infused with the high vitamin butter oil for extra vitamins as I don’t have any dairy intolerances. Otherwise you could take the plain one without butter oil. I sell at $60 or purchase directly from  GPA Wholefoods.

2. Schuessler homeopathic tissue salts. The 2 I always have on hand are “fer phos” which is akin to a natural Panadol for the onset of cold/fever, and “kali mur” which helps with mucous and sore throats. Take up to 6 each per day. $12ish each for 125 tablets. Sold at organic stores like About Life or The Health Emporium at Bondi.

3. Vabori olive leaf extract. Like everything, source and processing of olive leaf is critically important and after much research this premium quality olive leaf extract is the ONLY brand I would recommend as they use fresh (not reconstituted) olive leaves. Store in fridge and take as directed on bottle.

4. Gargle salt water a few times per day. Make sure your salt is unrefined eg sea salt. A salt water gargle is just as good and safer than any pharmaceutical-based throat gargle.

5. Loving Earth Gubinge Vitamin c powder. Vitamin C great for healing and immunity. 1 tsp / day dissolved in water. Sold at Ovvio Organics at Paddington 5 ways or The Health Emporium at Bondi.

6. In terms of nutrient-dense foods when ill- I advocate lots of home-made gelatinous broth/stock, cultured veggies for natural probiotics, pastured livers, garlic and pastured egg yolks. A tub of my ready-made chicken liver pate is an easy meal when you’re feeling too sick to cook.

7. Drink lots of filtered salted water (add 1/8 tsp per liter of filtered water). Herbal teas like home-made lemon and fresh ginger tea or Ovvio C-Strength tea are great too.

8. Coconut oil – I recommend both oil-pulling to speed up detoxification and adding extra coconut oil in your cooking (eg on steamed veggies or to pan fry) and in smoothies. Coconut oil is anti-microbial, anti-bacteria, anti-fungal and anti-viral… Meaning that it KILLS BAD BUGS! It’s also a natural inflammatory.

9. Immune Defence herbal tonic by Ethical Nutrients. I personally haven’t taken this but it comes highly recommended by integrative GP Dr Min Yeo as an addition to my above list (but not to be taken when pregnant or breastfeeding). Sold in the fridge at Chemist Warehouse (eg Oxford St mall at Bondi Junction). 1-2 per day.

Obviously if your symptoms persist I recommend seeing a holistic practitioner on the same nutritional page such as integrative GPs Dr Kate Norris or Dr Min Yeo from the U-Clinic in Surry Hills or natropath Anthia Koullouros at Ovvio Paddington 5 Ways. If you live in Melbourne I have a list of like-minded practitioners that I can email you.

Happy healthy healing!

running another organ meats cooking class this Thursday 24th July 7:30pm

stir fried chicken livers

stir fried chicken livers

For those who missed out on my first organ meats workshop (to be held tonight) I will be running a second class in exactly 1 week. For details please click here and please follow the instructions regarding booking and payment to secure your spot. All of the details are exactly the same except for the date- which will be Thursday 24th July 7:30pm. I will send out an email to participants with more details closer to the time.

My products now selling in Wollongong!

My products are now selling at a gorgeous organic store in Wollongong called All Good Things Organic Market. They are currently stocking my activated nuts, muesli and snack mix  and soon my broths, chicken liver pate, and sokolata chocolate will be sold there too.  Owned by the lovely Jen Skylas and Grant Barlow this store offers a wide range of organic food including fresh fruit & vegetables, pastured meat & poultry, organic dairy, pastured eggs, cosmetics, herbal supplements, house hold goods, bulk goods and much more including Ovvio Organic teas and spices. You can grab a bite to eat or have a smoothie/juice/coffee/tea at their health bar as well. For their menu click here.

For opening hours and more information about All Good Things Organic click here. If you live in or around Wollongong check them out.

For a complete list of my stockists, click here.

Of course you can always purchase my products directly from me from my home in Waverley (Sydney) by mutual appointment by texting me on 0407 871 884. I also send products anywhere in Australia.

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