Are you trying to be healthy and looking for natural alternative to soft drink, beer, or premix alcohol drinks that doesn’t break your diet/lifestyle commitments? Kombucha might just be for you. If you can boil water and make tea, you already have most of the skills required. It’s that simple!!! Continue reading →
Ingredients
1 kg diced lamb or one small lamb leg
1 cup green lentils
3 large white potatoes
1/2 leak
1/4 purple cabbage
200g ricotta
Filtered water
1/4 cup whey
Salt and pepper to taste.
method
Soak lentils in water and whey is a large glass, ceramic or steel dish for 24hrs.
Preheat oven at 180 deg C.
Dice up 10cm piece of leek.
Peel and diced potatoes.
Rinse and wash lentils
De-bone lamb leg and dice up.
Through all ingredients into large baking dish and bake for 80mins covered.
Shred cabbage and steam to you liking.
Taste, add salt and pepper to your liking to cabbage and casserole.
Served casserole on a bed of cabbage with a generous dollop of ricotta cheese.
Enjoy:)
This meal is Royal Price Alfred Hospital Elimination Diet – low chemical suitable.
Ingredients
3 large wild caught snapper fillets
3 swedes
12 Brussel sprouts
5cm piece of white of leek
2 tbsp sprouted rye flour
500ml milk
Salt & pepper to taste
Method
Pot a large pot of filtered water onto boil.
Peel and dice swedes and add to pot.
Cut ends off brussel sprouts and the cut in half lengthwise. Place in steam basket about swedes.
Cut fish fillets into bites, rub your fingers all over pieces searching for bones, remove.
Put a large fry pan on stove to warm, add 50g butter.
Fry fish in 3 batches.
Once all fish is cooked, set aside to rest.
Remove sprouts from pot, set aside. Check swedes. Cook until tender like potato.
Add finely diced leek to fish pan and more butter if required. Fry until well cooked.
Add flour and two tbsp of butter if required. Fry flour for a few minutes then add milk and stir.
Pour sauce into blender, purée. Return to pan and stove and stir to clean pan and flavored into sauce as it thickens.
Add salt and pepper to taste.
Breakfast in a glass. My hubby and I had a night out last night so I used a few critical detox ingredients today; blueberries, cacao and greens to help with the detox. Continue reading →
We love our Vitamix and we love our smoothies. I make smoothies all the time with whatever ripe fruit and veggies we have on hand. Continue reading →
Now that we’re coming off GAPS/Grain free this traditional probiotic porridge is a fantastic breakfast for us. My kids are loving it. Continue reading →
The possibility of flavours for the secondary ferment are endless. I experiment with different flavours all the time depending on what fruit I need to use up. If you’re going to use juice, consider using freshly pressed juice as store bought juice inferior in nutrition and usually contains preservatives. I’ve never used just juice as I prefer a milder fruit flavour from fruit pieces with a splash of lemon juice. Fresh citrus juice is easy to add as it doesn’t require you to drag out and wash the juicer every night. I do my kefir brewing every night after dinner. I do a dairy batch, primary water and seconday soda water in around 5 minutes, not much effort really for the reward. Continue reading →
Water kefir is a traditional soda that is packed with probiotics. The probiotics in kefir are stronger than yoghurt. They are a symbiotic colony of yeast and bacteria working in harmony to aid digestion and take control of pathogens. Start slow on Kefir as you may have a die off reaction as the colony invades and takes over the pathogens. It’s worth pushing through die off as you’ll soon reap the benefits of a healthier gut. Kefir is easy to brew and kids love the bright fizzy drink. I always brew in two stages to keep grains pure and clean. As an added bonus I don’t have to pick fruit from the sieve or rinse the grains. The first ferment, the primary ferment is an aerobic ferment using the grains in straight sugar water. The grains are then sieved out, and started on another primary ferment. The kefir water is bottled and capped for a secondary anaerobic ferment with added fruit. The capping of the bottle creates the Fizz factor. You don’t have to cap if you prefer still. Continue reading →
This is my video on how I make water kefir soda.
The written recipe is here.
Written recipe is available here.
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We acknowledge the Traditional Custodians of the land on which we work and live, and recognise their continuing connection to land, water and community. We pay respect to Elders past, present and emerging.
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