Casserole cooking workshop Thursday 30th April 7:30pm

IMG_8543 With Autumn upon us I will be running a cooking class on how to make dead-easy, mouth-watering, nutrient-dense meat and vegetable casseroles -just the ticket to warm up your cockles and building immunity over the forthcoming cooler months. Cost is $70 per person and includes:IMG_7782

  • Nutritional theory discussion
  • Information booklet including step by step guides and recipes
  • practical demonstration
  • hands-on experience
  • a sit down delicious slow cooked casserole dinner

 This workshop is ideal for:

  • those who are grain-free, gluten-free, dairy-free or suffer from digestive issues
  • those who are time-poor and want to learn how to make their own super simple and quick yet nourishing meals
  • people who want to transition off processed foods and want a healthy substitute for themselves or their family members
  • those who are on a budget and want affordable (as well as healthier) meals

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When: 7:30-10pm (ish) Thurs 30th April 2015 Where: 23 Kent Street, Waverley, 2024

Spaces limited to 10 only. If there are more than 10 people interested I will run another class the following week.

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 $70 (referencing your FULL name and ‘Casseroles’) into my bank account:

Account name: star anise organic wholefoods (aust) pty ltd

BSB: 062 000 Account no: 15110110

Places will book up quickly!

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IMG_7192Please 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.

We are now selling in Potts Point and Peakhurst

We are now selling to the following 2 new stores:

Foodies Organic Supplies in Peakhurst

Foodies sells fresh organic and biodynamic produce and also provide an online service. They will initially stock my activated macadamia nuts, beef stock, chicken stock, sokolata (raw dark chocolate) and chicken liver pates.

 They are located at Shop 1, 802 Forest Road Peakhurst NSW 2210. T: 02 9533 4747

Adora Healthy Living at Potts Point

This gorgeous little store run by the lovely Dorota will initially stock my chicken, beef and pork bone broth, chicken liver pates, power bars, activated nut coconut balls and beet kvass. To celebrate the launch, they are holding at in-store tasting of my products this Saturday 28th March 11:30am-1:30pm at: Shop G05, 46a Macleay St, Potts Point NSW 2011. Entry from Greenknowe Ave. I will be there handing out loads of yummies to sample. Come down and say hi if you’re in the ‘hood!

T: 02 9380 8820
Hours: M-F 10AM-7PM, Sat-Sun 10AM-6PM
www.facebook.com/adorahealthyliving
www.instagram.com/adorahealthyliving

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For a complete list of my stockist click here. In addition, you can also purchase directly from my workshop in Waverley by emailing or texting me your order.IMG_7437IMG_7430IMG_7435IMG_7428IMG_7434IMG_7433
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Why I almost cringe when I hear the term “Paleo”

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I almost cringe when I hear the word “Paleo” being used to describe a food, business, product or a dietary philosophy.

It means so many different things to different people. While it’s original intention was to set the benchmark of what humans are biologically designed and not designed to eat there remains of course disagreement and controversy around the edges. Are we designed to consume dairy? What about grains? And should meat be lean? The paleo diet has certainly evolved and changed since its founder Loren Cordain’s first book The Paleo Diet was published, although strict adherents still exclude dairy and grains on the basis that these foods didn’t exist pre agricultural revolution. But to exclude an entire food group for that reason alone doesn’t make sense to me if the food in question is nutrient-dense, unprocessed, non-toxic, digestible for the individual and delicious. For me, certain dairy items readily tick those boxes so my kids and I enjoy and thrive on those foods. Ditto with small amounts of properly sourced and prepared gluten-free grains.

I am loathe to subscribe to any dietary labels. Instead I advocate an omnivorous diet rich in nutrient-dense whole unprocessed foods properly sourced and prepared. Some wholefood heavyweights like Chris Kresser in the USA call this “Paleo” for short as the aforementioned description is certainly a mouthful (excuse the pun). Fair enough!  But I still prefer to be descriptive and factual for the avoidance of doubt and apologies to those who find my verbosity offensive 😉

I’m not at all disparaging those who use the “Paleo” label to describe their dietary philosophy, products, TV shows or business. I always seek to ascertain what a person or business really stands for, regardless of their chosen description. This is why I’m not hung up on labels or organic certification for that matter.

Even if 2 people are in total agreement over what we are and aren’t genetically programmed to eat, each person is still going to tweak their diet to suit their digestive issues, taste preferences, goals, energy expenditure, the climate they live in and stage of their life. So it’s not surprising that there is no one exact size diet that fits all.  I think it’s more important that we don’t loose sight of the bigger picture- that if an individual can meet all their nutritional needs from cleanly sourced and properly prepared wholefoods- whatever they may be- then happy days for them!  It’s just much harder to achieve this when whole food groups like dairy are excluded but it’s certainly not impossible.

As I’ve mentioned in a recent blog post, we can never hope for a complete reenactment of the diet and lifestyle of our Paleolithic ancestors. The best we can do is try to bridge the gap between our genes (our biology) and our environment (via our lifestyle factors) to inch a little closer to fulfilling our true potential. We can maximise nutrient- dense foods and minimise dietary and environmental toxins. We can move more like our ancestors because that’s how we are designed to function. We can sleep and rise more in line with the sun. We can punctuate our day with more rest and fun. We can train ourselves to breathe through our nose deep into our stomach. We can learn to manage chronic stress. And we can spend an appropriate amount of time in sunshine. Can we ever meet the vibrant health, strength, speed, height and beauty enjoyed by our Paleolithic ancestors? As a society, no, not until we close the gap between our genes and our environment. At a societal level, this is a lofty goal given how far we have fallen down the rabbit hole of physical and mental degeneration, but at an individual level it’s something each and everyone of us can strive for by making small and meaningful lifestyle changes each day. And the more you narrow the gap, the closer you move to vibrant health and happiness for yourself and your children and their children.

Check out what myself, Anthia Koullouros from Ovvio Organics and Leila Lutz from Momentum For Life had to say about the Paleo Diet in this article written by A Wholefood Lover’s Guide to Sydney.

Organic raw cacao Easter bunnies and mini Easter eggs – on sale now!

For the first time this year we are making and selling chocolate Easter bunnies and mini decorated Easter eggs made with the finest quality chocolate….because life is too short for bunnies – young and old – to eat poor quality chocolate!

We are selling these 2 hand-made varieties:

organic yummy bunny

Perfect for all the yummy mummies, delicious daddies and little bunnies out there. This 175g block of solid raw dark chocolate bunny is retailing for $16.  It’s the real chocolate deal made with raw cacao powder, raw cacao butter, pure Canadian maple syrup and a pinch of sea salt (81% raw cacao content). This should keep the whole family going for quite some time!

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mini sokolata delights

These delightful little half eggs are the perfect bite-sized treat or for those treasured Easter egg hunts, popped into some hard plastic egg-shaped containers you can purchase from $2 shops. They are retailing for $10/ per 100g bag (approx 34 half eggs/bag). They are all hand-made with raw cacao powder, raw cacao butter, pure Canadian maple syrup and a pinch of sea salt and the majority are decorated with:

  • chilli flakes and dehydrated orange peel (the “hot sailor”)
  • goji berries (the “gorgeous goji”)
  • activated almonds (the “awesome almond”)
  • peppermint oil and mint leaves (the “minty express”)
  • activated cinnamon buckwheat  (the “crunchy cruiser”)

My assistant Tom has produced a fleet-full of these mini sokolata delights. He must be a frustrated navy officer. I’m a frustrated rock star. Together, it makes for interesting times in my kitchen.

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To read about the nutritional benefits of raw cacao powder and what’s in commercially-produced chocolate that you might want to steer clear of, read one of my earlier newsletters here.

If these Easter chocolates don’t take your fancy, there’s always my sokolata (raw dark chocolate slabs…choose from 10 different flavours retailing for $8.70/100g) or my raw cacao coconut balls (sweetened with whole medjool dates retailing for $16.50/bag of 6). In previous years I have used my choc balls for Easter egg hunts and encased them in hard plastic egg-shaped containers I bought from $2 shops (see photo below).

To place your orders and purchase any of my products, simply text me 0407 871 884 and collect from my workshop at 23 Kent Street, Waverley at a mutually convenient time. My assistants or I are home from 8am until 10pm most days.

WISHING YOU ALL A HAPPY CHOCOLATE-FILLED EASTER!! IMG_7098

This is not a paleo re-enactment

“We’re not going for paleo reenactment here. We look at things from an ancestral perspective to generate questions and hypotheses and give us some ideas about what may or may not make sense…”

– Chris Kresser

Nature-Masterpieces-leopard-gregory-colbert-saved-by-Chic-n-Cheap-LivingI read this quote recently and it really resonated with me. We can’t go back to live a replica of a paleolithic lifestyle and nor would we want to. We rely on our modern conveniences far too much – who would want to wash clothes by hand and give up every electronic device, to list just a few examples? So many anti-ancestral advocates use this line to argue that because we can’t go back it’s pointless to even try to push against the tide of convenience foods and other realities of our modern lifestyle.

The point is, it is useful to look at things from an ancestral perspective to better understand and appreciate what makes us tick, function and thrive, and what makes us fall apart. It is really hard to be happy when we are not functioning properly. And conversely life seems to flow more effortlessly when we are firing on all 6 cylinders.

When we understand our anatomy and physiology and can align to the best of our ability our modern lifestyle choices with our biology, we have greater potential to perform and function properly and reach our true potential. I say “to the best of our ability” because the foods we eat today together with the quality of our soils is a far cry from those enjoyed by our palaeolithic ancestors from which we evolved and from which our genes were set, the quality of the water we now drink and the air we breathe is inferior, our stress is now chronic, our lifestyle is far more sedentary and relegated to the indoors with artificial lights, and our length of sleep and its cycle is severely compromised. No matter hard how we try. But we still have the choice to align our modern lifestyle as best we can to more closely match what we are built for. We can maximise nutrient-density. We can minimise toxins. We can move and sleep more, sit less, spend more time outdoors in nature in sunshine and make attempts to manage our stress. We shouldn’t throw the baby out with our chlorinated bathwater in the name of our modern lifestyle.

Our children’s health is partly a reflection of our health at the time of their birth and partly a reflection of their diet and other lifestyle factors that impact them as they grow. So we need to invest in ourselves and our children for our collective well-being and that of future generations.  And that’s why I care. This is not a reenactment. It’s being consciously aware of whether our deliberations further our potential, our health, our happiness and that of future generations and the well-being of the planet or detract from it.

The catch phrase for my business “traditional wholefoods for a modern world” summarises where I stand on this issue- to strive to marry the best of both worlds- the wisdom of our ancestors with the conveniences of our modern, digital age. To unite them to create a new kind of homeostasis for the modern human.

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Chocolate workshop: Sunday 8th March 2015: 9am-1pm

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Easter looming around the corner is the perfect excuse to run a chocolate workshop! Wouldn’t it be wonderful if parents (and their kids!) could make their own nutritious and delicious chocolates without having to resort to  additive-laden poor-quality commercial varieties?

In this workshop we will be covering how to make:

(a) chocolate block/slab
(b) chocolate slice
(c) chocolate hazelnut spread (the real “nutella”)
(d) chocolate ice-cream
(e) hot chocolate pudding
(f) raw chocolate mousse
(g) Mexican hot chocolate with chilli, orange and coconut milk

The above just about covers the entire range of my favourite ways to consume chocolate!! Chocolate cake will be covered in my gluten-free cakes and muffins workshop coming up soon! Chocolate smoothies will be covered in my bone broth workshop (yes really!) and breakfast workshops- both coming up later this year.

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We will be cooking with unprocessed fermented raw cacao powder. We will not be using any refined sweeteners – only natural unprocessed sweeteners or whole fruit. All recipes are grain-free but 3 contain dairy.

Cost is $140 per person and includes:

  • information handout with step by step guides and recipes
  • nutritional theory discussion on raw cacao powder, raw cacao butter, carob, chocolate and sweeteners
  • practical demonstration
  • hands-on experience
  • food tasting and lots of it!!!!

img_0185This workshop is ideal for:

  • those who are grain-free or gluten-free
  • chocolate lovers who want to learn how to make their own nutrient-dense healthy chocolate sweets and desserts using only unprocessed nutritious ingredients
  • people who want to transition off processed chocolate and want a healthy substitute for themselves or their family members
  • people who want to try new things and eat lots of chocolate! YES PLEASE!!!

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When: 9am – 1pm  Sunday 8 March 2015
Where: 23 Kent Street, Waverley, 2024

Spaces limited. If there is an oversubscription of interest,  I will run another class on Sunday 22 March. Or let me know which of these 2 dates you prefer!

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 $140 (referencing your FIRST AND SURNAME and ‘CHOC’) into my bank account:
Account name: star anise organic wholefoods (aust) pty ltd
BSB: 062 000
Account no: 15110110
Places will book up quickly!
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2015-01-23 11.12.35Please 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.

second foam rolling workshop: Thursday 19th March 7:30pm

The first foam rolling workshop is now fully booked so we are holding a second workshop the following Thursday 19th March. All of the details and information on how to book can be found in this post advertising the first foam rolling workshop except the date of the second workshop is 19th March. All other details remain the same. There are 5 spots left as I type this so get in fast if you are interested in attending. Given the popularity we may hold these regularly throughout the year.

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