Fermented carrot sticks


1 L filtered water

1-3 tbsp celtic sea salt

1.4kg organic carrots, cut into sticks


  1. Dissolve salt in hot water and allow to cool
  2. Place the carrot sticks in the jar and pour the liquid over the carrots, leaving 2-5cm headspace.  You might need to weigh down the carrots to keep them submerged.
  3. Cover the jar with a tight lid.
  4. Culture at room temperature  until desired flavour and texture are achieved (5-10 days). Burp daily to release excess pressure.
  5. Once the carrots are fermented, put a tight lid on the jar and move to fridge. The flavour will continue to develop as the carrots age.
Poached pears


2kg pears

1L good quality apple juice

1 vanilla bean, cut length ways

2 cinnamon sticks


  1. Peel the pears.  2kg should be about 14 pears
  2. Place in single layer in large saucepan
  3. Pour on the apple juice, and add the vanilla and cinnamon
  4. Cook with the lid off on a low heat for 1 hour, allowing the apple juice to reduce and become thicker.
  5. Serve with fresh cream or cultured cream
Buckwheat pancakes


1 cup buckwheat flour ( I buy whole buckwheat and use high speed blender to make into flour)

1 tablespoon rapadura sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon celtic sea salt

1 1/4 cups natural yoghurt

1 egg

1/2 teaspoon vanilla extract

Ghee for frying


  1. Mix all the dry ingredients together (the buckwheat flour, rapadura sugar, baking powder, baking soda, celtic sea salt)
  2. Add in the wet ingredients (yoghurt, egg, vanilla extra).  Mix well, the batter should be quite smooth.
  3. Use a heavy based pan ( I use cast iron), and melt the ghee on a medium heat.
  4. Add a quarter of a cup of batter for a pancake.  You should be able to get 3-4 in the pan.
  5. Cook for 3 minutes, then carefully turn over, and cook for another 3 minutes.
  6. Remove the cooked pancakes from the pan.
  7. Continue the process until all the batter is used up.  You should get about 10 pancakes.
  8. Serve with berries or banana, and a drizzle of honey or maple syrup


Pumpkin choc chip cookies

These choc chip cookies are delicious, and completely grain and dairy free.


175g grated pumpkin

35g coconut oil (softened)

5 eggs

1 tsp vanilla essence

2 tbsp honey

50g coconut flour

1/2 tsp baking powder

1 tsp cinnamon

70g organic choc chips


Mix together the pumpkin, coconut oil, eggs, vanilla and honey.

Then add the coconut flour, baking powder and cinnamon.  Mix well.

Finally, fold in the choc chips.

Line a large baking tray with paper.  Drop a spoonful of the mixture onto the tray, this will be one cookie.  You should get about 12 cookies out of the recipe.

Bake for 15 minutes at 180C.

The final texture is between a cookie and a muffin

Liver & Bacon

Lambs liver (fry) is delicious, but you need to buy organic, and it has to be really fresh.  When you think of the liver’s role in the body of an animal, and how important it is for detoxification, it really must be organic.  Organ meats are powerhouses of nutrition.  They have fallen out of favour in the last few generations, it is important to find ways to reintroduce them.  From a environmental and ethical perspective, it we are going to rear and slaughter an animal, we must use all parts of the animal.


450g fresh organic lambs liver, sliced

Freshly ground celtic sea salt and black pepper

5 rashers free range nitrite free bacon

2 onions, sliced



Rinse liver well in cold water and pat dry with kitchen towel

Sprinkle with salt and pepper

Melt some butter in a frying pan over high heat

Fry the liver for 2 minutes each side, until cooked through

Transfer to plate

Reduce heat, add more butter, and add the bacon and onion to the frying pan

Cook for about 8 minutes

Return liver to pan and warm through.

Serve with mashed sweet potato and green beans




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

Chocolate Zucchini Muffins

This recipe makes the most delicious muffins!

Instead of using white flour, which is devoid of nutrients and wreaks havoc with your blood sugar, these use zucchini and pepitas as the base.  Pepitas contain healthy fats and zinc.  Both of these are great for your immune system and your skin.

Using zucchini sneaks a small amount of vegetables into your child, but more importantly removes some simple carbohydrates.

The first time I made these, we polished off the batch that day and I had to make a double batch the next day.


1 zucchini (250g) grated

1 cup pepitas (165g) finely ground in food processor

¼ cup maple syrup (70g)

Pinch celtic seasalt

2 eggs

1 tsp vanilla essence

2 tbsp cacao

2 tbsp coconut flour

1 tsp apple cider vinegar

½ tsp baking soda


  1. Preheat oven to 180˚C
  2. Line muffin tray
  3. Place zucchini in sieve over sink to let excess water drain away, give it a squeeze before using.
  4. Mix together the ground pepitas, eggs, maple syrup, vanilla and salt.
  5. Then add the coconut flour and cacao powder
  6. Mix in the apple cider vinegar and baking soda.
  7. Finally, mix through the grated zucchini.
  8. Divide evening between 10 muffin cups.
  9. Bake for 35 min. Check after 25min.  If a metal skewer comes out clean, they are cooked.  They will be much more moist than a regular muffin, so store in fridge.
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.



Banana Bread


300g mashed ripe bananas and 1 extra for top.

225g sunflower seeds

25g ground linseeds

3 eggs

60g maple syrup

60ml olive oil

½ teaspoon cinnamon

½ teaspoon bicarb soda

1 table spoon lemon juice

1 teaspoon vanilla essence


Preheat oven to 160˚C

In a high speed blender grind the sunflower seeds to a meal.

Mix together the banana, eggs, maple syrup, oil, vanilla, cinnamon, bicarb soda and lemon juice.

Add the sunflower meal and ground linseeds to the mix.

Pour into a loaf tin, greased with more olive oil or lined with paper.

Pour the wet mix into the loaf tin.

Slice extra banana length ways and place on top of the mix.

Bake for 45-60 min or until cooked all the way through.

Remove from oven and cool before eating.

Keep in fridge.