Basmati rice and broccoli jambalaya patties

Yesterday we got delivered a thermomix for home and work, its very exciting to be able to have this new cooking device in our kitchen. This recipe came via a recipe that kind of went wrong in the thermomix because I failed to read the manual before breaking it in. My step daughters are over the moon as they can froth milk and make hot chocolates in it too

You don't need a thermomix for this recipe just a sense of adventure and spirit.

Many cultures and cuisine create whole meals out of rice, this started as a vegetarian jambalaya (a traditional rice dish originating in the Caribbean and used in Creole cooking) in mine I put turmeric, spanish onion, garlic and ginger plus some vegetable stock, paprika and a little chilli with fresh coriander. The next day with the left overs I created the patties.



2 cups basmati rice (low GI)
4 cups vegetable stock (hot)
small knob fresh turmeric and ginger peeled and grated
1/2 spanish onion
2 garlic cloves, diced
1 teaspoon sweet paprika and chilli powder
fresh coriander


In a large saucepan heat organic ghee or coconut oil and gently saute the onion, garlic, ginger, turmeric and onion until fragrant. Add the paprika and chilli and stir with a wooden spoon, add the rice and the hot vegetable stock which has been warming in a small saucepan and put a lid on the pan, bring to the boil then reduce to a simmer for 20 minutes until all the liquid is absorbed. Now either eat as is or create these magical patties below.

All you need to do is add 2 fresh eggs and a head of broccoli that has been blitzed in a thermomix or food processor. Form into patties then fry in ghee or coconut oil until toasted golden on either side. It works well if the rice has been in the fridge overnight or at least cool so you can get formation of the rice and egg.

Blue mackerel with peanut satay and spring salad

This is lunch from the weekend, I purchased the mackerel whole so had to gut and fillet it (something I learned from my dad when I was a kid). It's pretty simple, and I cheated using a spiral foods organic satay sauce (which is delicious and contains real ingredients) the salad composed of organic rocket from the markets, yellow tomatoes, cucumber and cucumber with sheep's feta.

I gently fried the mackerel is a small saute pan in coconut oil and then smothered in peanut satay sauce and added some crunch with black sesame seeds.

Apparently mackerel are flighty to catch and the fish monger told me he only gets them in when its not windy at sea.

I like them because they are oily, an excellent source of protein, magnesium and have high levels of vitamin d, omega 3 and essential fatty acids and also a fish thats cheap as chips! It's popular in Northern Europe to smoke them and eat for breakfast.

New season spring lamb loins with parsley pesto and cauliflower mash

Sometimes when I get home from cooking for my clients I crave simple and nutritious dinners that can be made in flash with minimal cooking method. On the weekends I like to make a fresh pesto with whatever herbs I have left over or growing in my garden. I particularly like to use parsley which is not common but delicious and also rich in iron and cleans the blood too!

All the little spring lambs have found there may to my butcher and these grass-fed loins are exceptional when cooked medium so that they are pink inside. The cauliflower mash is great for a low carb option and a good source of daily dietary fibre.

My new cook Susan who is a naturopathy student and a fantastic source of knowledge told me that lamb is also excellent for breastfeeding mamma's.

So have your pesto ready to go and this can be made in 20 minutes for a quick healthy weeknight dinner!


2-4 lamb loins
Organic ghee
1/2 head cauliflower (prepped into florets)
1 teaspoon sea salt and peppercorns to season
Fresh cumin seeds

In a mortar and pestle prepare your sea salt, pepper and cumin mix, set aside

In saucepan put a steamer basket and cook the cauliflower for 10 minutes, remove the steamer basket add your sea salt and pepper cumin mix and some butter mash until resembling a potato mash.

Serve on a plate with pesto and the lamb loins

Take a fry pan and heat the ghee, add the lamb loins and cook for 5-6 minutes each side. When done set aside for a further 5 minutes

Rye sourdough french toast with fresh passionfruit

Organic rye sourdough bread is the secret to this recipe, I got mine from bourke st bakery sister/brother bakery in neutral bay. Now don't kill me but it doesn't appear to have a name on the bakery and is in the back lane in neutral bay. Anyhow they make very good organic sourdough that's really sour and chewy just like it should be! This recipe was made on the fly with the rye sourdough, it compliments the egg and passion fruit I also ate with a splash of pure Canadian maple syrup. Great breakfast if your need something a little sweet and also has protein with the egg. I used oat milk instead of regular cow milk and it was yum.


2-4 pieces of fresh sourdough sliced medium
2 biodynamic eggs
1 cup oat milk
1 teaspoon ground cinnamon
passion fruit or banana or whatever you have in the fruit bowl
splash maple syrup
Organic ghee or extra virgin coconut oil (I use oil4life doesn't go rancid the best I can find)

In a bowl whisk the eggs, oat milk and cinnamon until mixed well, start with one piece of bread and dip in bowl and leave for a few minutes until its soggy. Meanwhile heat a skillet/fry pan and gently melt the fat (either ghee or coconut oil) when it has melted put in your first piece of bread, now the trick is to turn heat up a little so it crisps and is golden but still moist, turnover the first piece of bread after 3 minutes and follow dipping the other pieces of bread and repeat cooking all pieces until golden.
Plate up and add sweet and healthy condiments

Serves 1 - 2 (2 pieces per person)

Divine spelt banana cake with maple frosting

Many exciting movements have been taking place at The Organic Cook firstly we have a brand new website please check it out here and let us know what you think!

And we have just hired a wonderful new cook to help out with cooking for our lovely clients.
Susan is our new lady and she is studying naturopathy at Nature Care college in Sydney, and is a mother of two children. She loves to cook real food for her family, and also loves to visit the frenchs forest organic markets on sundays. We look forward to sharing some of Susan's recipes here on our blog and also spreading our cooking principles of nourishment and home cooking.

This week I would love to share a beautiful recipe that I have been tinkering away with, I created it for my sister Sally, who just had a beautiful baby girl last week.

It's simple and yummy.


3 bananas
2 eggs
2 cups white spelt flour (demeter is best)
1 cup buttermilk
1 cup rapadura sugar
125g organic butter
1 teaspoon pure vanilla
1 teaspoon of Bob's red mill aluminium free baking powder

In a food processor blend the sugar and butter until creamy, add the eggs and bananas, blend until smooth. Add the buttermilk and vanilla and mix again. In a large mixing bowl sift the flour and baking soda, pour in the wet mixture from the food processor and hand stir with a wooden spoon. The consistency should be a medium stiff batter that moves easily.

Using a spring form tin, grease with a little butter then pour in the batter.

Bake on 160 degrees for 50 minutes, check after 40 minutes

While the cake is baking, roast some raw walnuts in a skillet and set aside

Maple frosting

In a food processor beat either cream cheese or fresh quark until smooth and add 1/2 cup maple syrup

Moroccan lamb with almonds and apricots

This one pot dish was made at my client Anna's house, she suggested I take a photo as it looked so nice in her french pillivuyt casserole dish. I cheated and used a herbies moroccan spice mix, but sometimes make my own spices more like a traditional tagine depending on time. This is a great meal for the family it's economical and can keep in the fridge for several days.
The longer you cook the lamb the more delicious it becomes and as in all the lamb recipes on this recipe blog this is top quality grass fed lamb from my local butcher. The delicate spices and dried fruits make for sweet based meat dish great for winter and building yin energy and strength as it is still so bloody cold!




500g grass fed lamb, you can get chops and dice yourself
1 cup brown lentils
3 cups beef stock
2 carrots, peeled and chopped
2 tablespoons herbies moroccan spice mix
1 brown onion, diced
small amount of ginger grated
1 small sweet potato, skin on and diced into 1cm cubes
handful dried organic apricots (currently I use macro brand - economical!)
handful raw almonds
handful prunes

In a saucepan or casserole dish brown the lamb on all sides and set aside. In the same pot heat a little ghee and saute the brown onion adding the spices and ginger stir around and release the oils, put the lamb back in and add the stock, lentils and carrot, cook on a low heat for 1.5 hours or in the oven on 170 for 1.5 hours, then lastly at the 1.5 hour stage add in the sweet potatoes, apricots and almonds and cook for another 30 minutes. Serve with fresh coriander

Wild salmon, sweet potato and coriander patties

These salmon patties were made on the fly for a sunday lunch, they are super yummy, easy and very nutritious, full of essential fatty acids for brain function and fertility and also a great source of protein and the sweet potato and chilli creates a sweet and spicy crunchy texture.


1 can john west wild alaskan sustainable salmon
1 red chilli, deseeded chopped fine
1 clove garlic, chopped fine
small knob ginger grated
1/2 bunch coriander, picked and chopped
1 medium sweet potato, peeled and boiled
3 dutch cream potatoes peeled and boiled
1/2 brown onion, diced
rice breadcrumbs (optional)


Fill a saucepan with water and place the sweet potato and dutch creams bring to the boil for 20 minutes
In a frypan heat a little organic coconut oil and saute the onion, red chilli, garlic and ginger until cooked through, In a large mixing bowl place the salmon, onion mixture and fresh chopped coriander. Once the sweet potato and dutch cream are cooked mash with a little organic ghee and add the the salmon mixture. Roll into patties and then coat in rice breadcrumbs either fry in a little coconut oil of put in the oven on 170 degrees and bake for 15 minutes until crunchy on the outside.
Enjoy with a green salad !

Braised gingered grass fed lamb shanks with fennel

These lamb shanks were braised for 5 hours and they were well worth it.The meat was so tender and just fell of the bone, I can imagine they could be used in a ragu too. My boyfriend and I both love lamb shanks so I was wanting to experiment with some different flavours and this is the result. This week my clients also enjoyed this spicy, yummy shank recipe.
Slow cooked meats are great for fertility and building immunity. Weston Price suggests grass fed meat are high in omega 3's and also because the animals graze on grass they absorb the chlorophyll and minerals making it a healthier choice for cooking and nutrition. The stock can be saved and used again. I put mine into the freezer. The stand out ingredient of this is the balsamic vinegar which balances out the flavours. I did use a slow cooker in this recipe, but you don't have to a heavy cast iron pot is fine.


4- 6 grass fed lamb shanks (ask your butcher)
1 fresh fennel bulb, sliced thinly
1 cup or cooked chickpeas
1 litre beef stock (make your own or use massell)
2 sprigs rosemary
1/2 cup balsamic vinegar
sea salt and pepper to season
2 tablespoon tomato paste
1 cup red wine
4 tablespoons fresh grated ginger
1 spanish onion, sliced thinly
4 garlic cloves, crushed
3 tablespoons organic clarified butter or ghee
1 teaspoon cumin seeds

In a fry pan gently seal the shanks on each side until brown, put them into the slow cooker or cooking vessel.
Put the the ghee/clarified butter into the same fry pan and saute the onion, fennel and garlic add the cumin seeds. Slowly pour in the stock, red wine and balsamic vinegar. Stir in the tomato paste and add the fresh ginger and fresh rosemary.
Bring to the boil, then reduce to a simmer and cook for 2-3 minutes. Pour into the slow cooker and add the chickpeas. Braise these babies for 5 hours and serve with a grain and some fresh broccoli!

Chicken, fresh turmeric, shitake mushrooms, tamari, lime and ginger chilli garlic hotpot with kale

This is a killer chicken hotpot, it will boost immunity, fight off any bugs and keep you strong and healthy. I even drank some left over broth, I just can't get enough of this yummy and extremely nutritious dish. My butcher at Richards meats cut the fresh bird into 8's (saves my knife) the skin on the bird adds a deep robust flavour. I browned the chicken in a saute pan and then finished the dish off in a slow cooker, alternatively you can use a stock pot. If you can cook this dish once a week over the cooler months.


1 fresh organic or hormone free chicken,
cut into 8
1 small knob fresh turmeric, sliced finely
4 garlic cloves, sliced finely
1 small red chilli, remove seeds and dice small
1 small knob ginger, sliced finely (don't worry too much about peeling the skin unless its not organic ginger)
1 litre free range chicken stock (I use pacific brand avail at always organics)
1/2 cup tamari (wheat free soy sauce)
2 carrots, peeled and cut into 6
1/2 bunch kale, roughly chopped
2 fresh limes, juiced
1 packet fresh shitake mushrooms, sliced finely


Heat a saute pan and brown the skin off the chicken, once done put into the slow cooker or stockpot.
In the same pan add the ginger, garlic, turmeric and chilli saute for 3-4 minutes adding a little water if it starts to burn.
In a small saucepan heat the chicken stock. Add all remaining ingredients except for the kale and carrot to the slow cooker and cook for 2 hours, at the 2 hour point add the kale and carrot and cook for a further 20 minutes. (You do this so the vegetables are fresh and crisp)
Taste and season accordingly, make a big pot of organic brown rice or basmati and enjoy

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.