Pink krauty-kraut

My daughter hadn’t eaten sauerkraut for a while, and was a bit resistant to eat it again.

In the end, she would only eat the pink one, and we had to rename it krauty-kraut.  We make this recipe together, and now she loves it!


All these ingredients should be organic.  You will get much better results this way, as there are bacteria in the organic cabbage which will help fermentation

1.5kg red cabbage

325g beetroot

100g ginger

300g green cabbage

2.5 tbsp celtic sea salt

1 sachet fermented vegetable culture


I use a Mad Millie fermenting crock, I get more consistent results.

Sterilise the crock by pouring boiling water into it and leaving it for 10 minutes.  Put the clay weights in the boiling water too. Make sure all knives and spoons are sterile too – either by putting in the boiling water or using straight out of dishwasher.

Remove all the outer leaves from the cabbages and finely chop.

Peel the beetroot and finely chop (or grate)

Peel the ginger and finely chop (or grate).

Put all the chopped vegetables in a large clean bowl.

Add the salt

Dissolve the sachet of starter culture in 2 tbsp water and 1 tsp sugar.

With extremely clean hands, massage the vegetables with the starter culture and salt for about 5-10 minutes.  After a while, a lot of liquid will come out of the vegetables, which is what you want.

Move all the vegetables into the crock, packing it down tightly.

The vegetables should be submerged in the liquid.  Place the clay weights on top, to keep the vegetables submerged.

Place lid on crock.

Fill the moat with water to make an airlock.  Keep topping up this moat during the fermentation period.

Leave on bench to ferment for 1-2 weeks.  More like 1 week in summer and 2 weeks in winter.  When it is ready(it should taste tangy) transfer to sterile jars and move to fridge.

Sweet potato chips


2 large sweet potatoes

Olive oil

Celtic sea salt


  1. Preheat oven to 200C
  2. Wash and dry 2 large sweet potatoes, leave the skin on.
  3. Cut off the ends.
  4. Cut into chips size pieces – I prefer to cut into about 3 sections, and then cut into chips.
  5. Place into a large bowl.
  6. Drizzle with olive oil and a sprinkle with a few pinches of celtic sea salt
  7. Toss to coat
  8. Spread on a baking tray in a single layer
  9. Bake for 20-30 minutes
  10. Allow to cool before adding to lunch box.
Chicken Bone Broth (24 hour)

I make a big batch of this bone broth at least once or twice a week.  Then I use it whenever I would normally use water in cooking.  It goes into soups, sauces, cooking rice and mashed potato.  It give a great flavour and nutrition boost to any recipe.  I keep a few days supply in the fridge and freeze the rest in mason jars.  Veggie scraps are collected through the week and kept in the freezer – trimmings of carrots, zucchini, onions etc.  The apple cider vinegar helps to draw minerals out of the bones.


1 organic or free range chicken carcass

Veggie scraps

Dash of apple cider vinegar

4-5 L filtered water – to fill slow cooker


Place all the ingredients in the slow cooker and cook on LOW for 24 hours.

Osso Buco

Osso Buco Recipe

My kids get super excited when I make Osso Buco.  The meat is so tender and yummy, it melts in your mouth.  It contains collagen and gelatin, great for gut healing. The bone marrow from Osso buco is also great for immunity.  The dinner pretty much makes itself, its so simple.  Serve with mashed potato or cauliflower rice.


900g Osso Buco (including bones)

4 garlic cloves

2 onions, sliced

3 carrots, sliced

3 sticks of celery, sliced

1 cup bone broth


Place all the ingredients in the slow cooker.

Cook on LOW for 8 hours or HIGH for 4 hours

Immune boosting chicken soup

Serves 4-6


1 whole chicken (organic is best, at least free range)

1 table spoon apple cider vinegar

1 leek, washed and thinly sliced

3 carrots, diced

3 celery stalks, sliced

300g sweet potato

2 sprigs fresh thyme

8 fresh sage leaves

2 sprigs fresh oregano

4 cloves garlic, chopped

Pinch celtic sea salt


Place whole chicken in a large saucepan or stock pock.

Add 3 L of filtered water and the table spoon of apple cider vinegar, and the salt.

Bring to the boil, then reduce heat and simmer for 1.5 hours.  If any scum comes to the surface, skim off and discard.

Remove chicken from stock – use a metal sieve to do this, as the chicken will be falling apart.

Put the chicken aside to cool.

Add all the vegetables, except the garlic, to the stock.  Bring back to boil and simmer for 25 minutes.

After the heat is turned off, add in the garlic and mix through.

You can serve as is, or use a stab blender to make a smoother soup.

Take the meat off the chicken when it is cool enough to handle.  Add some meal to each bowl of soup, and save the rest of the meat for packed lunches.



Bolognaise for busy week night dinners

Week night Bolognaise

I quite like cooking, but perhaps not every single night! Coupled with the fact that it isn’t logistically possible to cook every night, it means I cook a lot in bulk and freeze.  One of our staple meals is bolognaise, we probably have it once a week.  I load it with lots of vegetables, and immune boosting garlic and herbs from the garden.  Not only does this make a really healthy meal, but also an economical one.  I balance the budget by splurging on the organic or grass fed mince and some organic vegetables, and saving money by buying the rest of the vegetables from the wonky vegetable section.  And of course, the herbs are free.

There is a wonderful array of colours in this dish, and kids don’t even realise they are eating so healthily!

To take my thriftiness to a whole other level, I then add the off cuts of the vegetables to a chicken carcass in the slow cooker to make my week’s supply of bone broth.

The total cost of these ingredients is $53.00, and this will do 6 nights of dinner for 5 people.  Served with some rice, less than $10 for dinner.  How does that compare to your last minute dinner?


2kg mince

1 kg carrots

1kg red capsicum

1kg zucchini

500g mushrooms

4 x 400g tinned tomatoes

Big bunch of oregano, marjoram and parsley

6 cloves garlic

4 onions


  1. Add the mince to a large stock pot, and brown, breaking up the lumps with the back of a wooden spoons
  2. Use a high speed food processor to finely chop all the vegetables.
  3. Add the onion and garlic to the mince first
  4. Next add the carrots, zucchini and capsicum
  5. Last add the mushrooms.
  6. Add the tinned tomatoes and simmer for about 30 minutes
  7. Finely chop the herbs and add to the bolognaise. Simmer for another 10 minutes
  8. Freeze in portions, so one portion is for one night for your family. Don’t be afraid to freezer in glass – just wait for the bolognaise to cool, and leave about 10% headspace in the jar.
Quinoa Salad


400g tricolour quinoa

½ butternut pumpkin – peeled and chopped into 2cm pieces

2 large fresh beetroot – peeled and chopped into 2cm pieces

1 tablespoon dried thyme

1 tablespoon coconut oil

Handful flat-leaf parsley – finely chopped

½ pomegranate – seeds scooped out

120g goats fetta – chopped into 2cm pieces

1/3 cup olive oil

1/3 cup balsamic vinegar


Rinse the quinoa well in a sieve.  Bring to boil in large pan of water, and simmer for 15 minutes

Preheat the oven to 180C.

Roast the beetroot and pumpkin, with the coconut oil and thyme, in the oven for 25 minutes.

Drain the water off the quinoa and allow to cool.

Mix together the roasted vegetables and quinoa.

Add the rest of the ingredients and mix well.

Moroccan Lamb Shanks


3cm fresh ginger

2 tablespoons cumin seeds

1 tablespoon ground coriander

pinch celtic sea salt

4 garlic cloves

4 lamb shanks

1 large eggplant – cut into thin slices

2 red capsicum – cut into thin slices

1 tablespoon coconut oil


I blitzed the ginger, cumin, coriander, sea salt and garlic cloves in the Thermomix, and added some coconut oil to make a paste.

In a heavy based fry pan, brown the lamb shanks for 1 minute. then add the spice paste and continue on medium heat for 2-3 minutes, until you can smell the spices.

Add the shanks to the slow cooker, add in the eggplant and capsicum.

Cook on high for 4 hours.

Serve with mashed potatoes, rice or cauliflower rice

Garlic and ginger pink fish and veggies


1 large clove garlic

2cm fresh ginger

700g salmon

2 tablespoons tamari

For veggie platter:

1 large red capsicum

2 carrots

1 avocado

1 cucumber


Finely chop the garlic and ginger, or blitz in a food processor if you have one.

Mix with the tamari.

Place the salmon in a glass dish, coat with the marinade and put back in the fridge for 30 minutes.

Line you sandwich press with baking paper and cook the fish in the sandwich press for about 5 minutes.

Chop the vegetable into pieces the right size to pick up.



Super easy slow roast lamb

This is a recipe for anyone who says they can’t cook.  It takes maximum 10 minutes to assemble at breakfast time.  Put the slow cooker on the low setting for 8 hours, and voila!  When you get home at the end of the day with hungry children dinner is ready.  Kids love lamb, it has a sweet flavour, and it is so tender when slow cooked.


1 leg of lamb, bone in.

1kg white waxy potatoes

1kg sweet potatoes

1kg carrots

1 bulb of garlic

Fresh rosemary

Fresh mint

1 head broccoli


  1. Make small cuts in the lamb and massage in some of the rosemary and mint
  2. If you have time, brown the lamb on a high heat for a few minutes. If you don’t have time / don’t want to dirty another saucepan, I don’t think it is crucially important.
  3. Put the lamb in the slow cooker.
  4. Wash and trim the potatoes, sweet potatoes and carrots. It is quicker and healthier not to peel.  This is particularly true if you are eating organically.
  5. Add to the slow cooker.
  6. Peel some cloves of garlic, as many as you have the time and patience for, add to the slow cooker. When cooked like this they are mild and slightly caramelised, so it is hard to have too many.
  7. Add some cracked pepper and celtic sea salt.
  8. Close lid, turn to low setting and leave for 8 hours. No need to add liquid, as the vegetables will provide this.
  9. At dinner time, lightly steam some broccoli to serve on the side.