Turmeric

We are now officially in full swing of winter, yikes. I live in a very old house which is beautiful, although freezing cold.
To conserve energy I'm wearing a mimco rastafarian style hat around the house. You can store so much heat in the head which spirals down to the body. Now I know why my boyfriend wears a beanie all through winter! I'm also making raw hot chocolate with date molasses by the bucket load.
But today it's all about turmeric, a few close people to me are down with the flu, not just any ordinary flu but a serious influenza that goes on for at least a fortnight. So I'm in my kitchen at lunch today chopping up fresh organic turmeric, garlic and ginger to make a super nutritional slow cooked asian hotpot, recipe will be up later in the week, hopefully by then the sun will be out so I can shoot in my kitchen which is all dark and gloomy from the rain.
Here is the low down on the magical turmeric:
Can be used as a delicious tonic (warm drink) taken with fresh lime and raw honey, can be grated raw into salads, used on steamed vegetables with organic flaxseed oil and lemon. Great in stir-fries, and my friend Dr Chris recommends a ratio of good fat and either black pepper or cayenne pepper to achieve it's full medicinal properties.
It's used as a power antioxidant and also to fight tumors of any kind. I use it in cooking in the cooler months to boost immunity and for optimal health. Buy some today!

Brussels sprouts with percorino

Brussels sprouts are in high season so this makes me happy in the kitchen! I'm spreading the word of there nutritionally dense profile to my clients and anyone in my travels.

They grow on a single stalk and I have some photo's on my blog under travels from the San Fransisco farmers market, a very strange looking vegetable when its growing. They are a wild cabbage and part of brassica family known for its antioxidants and anti cancer properties.

I get my beautiful organic brussels sprouts from Alison and Gary at Always Organics

They are best prepared very simple and not overcooked, my childhood memories of my mum's version of boiled brussels sprouts almost scarred me for life but I decided a few years ago to give then another go!


1 kg organic brussels sprouts, clean and wash removing any damaged leaves
small amount extra virgin oil
small amount of ghee or clarified butter
1 clove garlic
percorino cheese, grated fresh
Celtic sea salt and pepper to season

With a small knife cut the brussels in half, in a saute pan gently heat the olive oil and ghee put in the garlic making sure you don't burn but keep temperature low, then add the brussels sprouts saute for 5 minutes until tender they will be golden.
Grate fresh percorino and season with celtic sea salt and pepper.

Brussels Sprouts

These beautiful organic brussel sprouts are from Alison and Gary at Always Organics in Brookvale.

I have been shopping here since they first opened there doors, they are very passionate foodies and have extensive experience in the organic food industry. I have bought the best quality produce for my clients here for sometime and Alison can always tell me about where all the produce is from and give me expert information on any new products or existing products in store.

Most people have a love/hate relationship with the brussel sprout (including my boyfriend) Later in the week I will debunk this and embrace the brussel sprout with open arms and share a recipe, so stayed tune for this nutritionally dense vegetable to become part of your life.

Date, walnut and raw cacao protein balls

These little balls of magic I created for my very special client Scott I have been cooking for Scott and his gorgeous partner Raelene for a month.

One of the main nutritional ingredients in this recipe is for brain health and the its walnuts. If you look closely at the walnut you will notice it actually looks like a brain, they are rich in essential fatty acids, vitamin e and also a good source of manganese and copper.

Raw cacao is also rich in minerals and there are studies linking it to increased memory and healthy brain function

These balls are so yummy and this recipe is very simple. Great as a snack to help you power on in the day.

1 cup fresh dates (take seeds out)
1/4 cup raw cacao ( I use loving earth)
1/2 cup organic shredded coconut to roll mixture in
1 cup raw walnuts
Organic coconut oil (optional)

Throw all these ingredients in to a food processor and whizz until mixture is like a dough then roll into small balls, roll in the shredded in coconut and keep in the fridge.

Quinoa, oat, spelt crunchy walnut and chocolate cookies

I whipped up these cookies this morning as a snack for my boyfriends daughters to eat at roller derby tonight, and what the heck Kent, Anita and I will eat some too so luckily I made a big batch as you can see from the photo!


They are so easy and so yummy!


1 cup organic rolled oats

1 cup quinoa flakes

1 cup spelt flour (I use demeter as it's freshest and hand milled)

1 cup rapadura or panela sugar (pure sugar cane from brazil full of minerals and low-gi)

1 teaspoon baking powder ( I use bob's aluminium free)

250g organic butter

1 teaspoon pure vanilla

2 eggs (organic or biodynamic of course)

1 block organic dark chocolate (I use green and blacks which is also fair trade) chop into small pieces

200g raw walnuts


Preheat over to 170 degrees

Line some baking trays with baking paper

Put the walnuts on a tray and roast for 15 minutes ( you will be able to smell the amazing aroma) chop them small

In a medium bowl combine the oats, quinoa flakes, spelt flour, baking powder, and dark chocolate add the walnuts

In another bowl put the butter and cream until light and fluffy with hand beaters or use a commercial mixer, add the sugar and beat for a another 2 minutes, lastly add the eggs and beat until mixed add the vanilla and then mix in all the dry ingredients and stir by hand or with a wooden spoon

The mixture will be dense, break off small amounts the size of a small golf ball and then flatten onto the baking tray with your fingers

Bake for 15 minutes, they will be a chewy consistency try not to eat too many in one go!

Burrawong baked chicken, roasted pumpkin, garlic spinach and cultured olive cheese

Yummo this is such a easy, delicious and nourishing meal, I got my butcher to bone the whole bird, I then seasoned it with sea salt, pepper some fresh rosemary from the garden and baked in moderate oven for 25 minutes, the roasted pumpkin started to caramelise ( the starch converted to sugar) I have been using the Babushka cultured cheese it quite a few recipes for clients it really is a beautiful and highly nutritional product click on the link for more info on cultured foods and probiotics, and the garlic spinach and slow cooked caramelised onions finished it off. The perfect weekend recipe. These burrawong chickens are all organic, pasture feed roaming free happy birds and you can taste it in every bite!