Category: Recipes


10 Organic Free Range Eggsegg pie 1
1 Cup Gluten Free Flour
2 Cups of Coconut Milk
1 Tin sirena tuna in oil
2 Carrots
2 Celery Stalks
1 large Capsicum
6 Button Mushrooms
Small wedge of green cabbage
1/2 Broccoli


Beat together 10 eggs egg pie 2
Add in the Gluten Free Flour and Coconut Milk, whisking to combine
Finely chop a selection of seasonal organic veg, as above or use what ever is in your fridge.
Combine Egg mix, veggies and a tin of tuna in a lasagna dish.
Cook in oven on 180C for 50 mins or until browned on top.
Grated Parmesan would make a delicious addition. 

Enjoy!!!egg pie 3

This pie makes wonderful lunch box filler.

egg pie 4
Add in some raw veggie sticks
A tub of yoghurt with grated apple, cinnamon and organic raw honey

Whole Jacket Potatoes

* Wash whole potatoes, (white or sweet) generally one per person.Jacket Potatoes
* Place directly on the racks in a preheated oven, on 180C, for 1 hour.
* Carefully, using an oven mitt or a doubled over tea towel, remove the potatoes from the oven.
* Carefully cut a deep cross into the potato and add your toppings of choice.

For a faster meal/snack, dice the potatoes into bite sized pieces.

Drizzle with olive oil

Large group of baked potatoes,selective focus

Place into a preheated oven on 180C for 30 minutes.






Two easy, fast toppings.563

  1. Finely diced red capsicum and celery
    Grated carrot, beetroot and cheese
    Sour cream
  2. Coleslaw
    300 g finely sliced red and green cabbage
    200 g coarsely grated organic carrot
    2 green apples coarsely gratedcoleslaw
    2 sticks of celery finely chopped
    1/2 red onion finely diced (pouring hot water over the onion and allowing it to sit for 2 minutes before combining will lessen the intensity of the flavour)
    3 Tbsp good quality/homemade mayonnaise

Combine all ingredients.
Add sour cream to the potato if desired.



Di Fretta simply translates to ‘in a hurry’sauce 3

This has been a staple fast food in our house for years.

The sauce, when blended, is perfect for freezing so feel free to make a double batch and pop some away for a handy back up meal.


2 Tins Organic Tomatoes (c)
1 Tin Sirena Tunsauce 2
1 Large Onion Chopped (s)
8 Garlic cloves (s)
4 Carrots chopped (c)
4 Celery Stick, including the leaves, chopped (c)
5 Tbsp extra virgin cold pressed Olive Oil
Freshly grated Parmesan or goat/sheep milk Feta



sauce 1Place all sauce ingredients in a medium sized saucepan and simmer over a low heat for 20 minutes.

Once the sauce is done removed from the heat and stir through the garlic.



If having with pasta use good quality gluten free pasta (I use Eco Mung Bean Fettuccine)20160513_174123
Bring a large saucepan of water to the boil, add the pasta and cook for the required time (Eco pasta mentioned is 6-8 minutes)
Strain pasta, divide between bowls and pour on your sauce, either chunky or blended
Season with good quality pink salt and pepper.
Some freshly grated Parmesan or goat/sheep milk feta are the perfect toppings
That’s it!


sauce 4

Another suggestion is to serve it with organic brown rice.
Once your sauce is on the stove, simply bring a pot of water to the boil, tip in 1/2 cup of rice per person serving, simmer for 20 minutes and then strain.
Divide into bowls and top with the sauce and some feta … voila! Dinner in 1/2 an hour.

  • My tip with cooking brown rice is not to use the absorption method, rather to tip the rice into sufficient water so that you have to strain it at the end. This leaving you with rice that still has just a little bite to it rather than icky mush that is the result of the absorption method of cooking.


(g) ~ leafy greens
(c) ~ deeply coloured
(s) ~ sulfur rich

~ Keeping in mind the necessity for 6-9 cups of vegetables and fruit every day, made up of equal quantities of dark leafy greens, deeply coloured and sulfur rich portions, I coded the above for your ease of reference.



1 whole pumpkin – peeled and de-seeded
2 brown onions20160418_175027
2 inch chunk of fresh ginger (more if desired)
Sufficient bone broth to cover or water
2 Tbsp Ghee or Lard
250ml coconut cream
Natural Yogurt – optional
Tinned Tuna – optional
Tabasco sauce – optional


Melt the ghee, chop onion and ginger and saute in a large heavy based saucepan for 2-3 mins.
Add chopped pumpkin – roughly bite sized pieces, the smaller the pieces that faster it will cook.
Just cover with broth/water.
Bring to the boil then reduce to a simmer for approx 20 mins, or until pumpkin is soft.
Remove from the heat and blend till smooth.
Stir through coconut cream, blending if required.
If desired add natural yoghurt, tuna and Tabasco.

Serve with a green salad.



Ingredients – serves 6

6 Organic Chicken Thighs
20160416_1747162 Large Carrots (c)
1 Large Brown Onion (s)
1 Large Zucchini with skin on (c)
1 Broccoli (s)
6 Button Mushrooms (s)
6 Large Kale leaves (g)
1 Large Bunch of Parsley (g)
4 Cloves Garlic (s)
1 250 g Packet of Mung Bean Vermicelli
2 Cups Bone Broth
1 Tin Organic Coconut Cream
1 Tbsp Organic Curry Powder
Ghee, Butter or Lard for sauteing


20160416_175630*Finely chop garlic and put to one side20160416_175906
*Melt Ghee in a large heavy based fry-pan
*Chop all the vegetable and lightly saute, 2-3 mins, in the ghee
*Slice the chicken into bite sized pieces and add to the fry pan
*Add the broth, coconut cream and curry powder
*Pop on a lid and allow to simmer away for approx 20-30 minutes on a low heat
*Meanwhile put the vermicelli in a large basin an cover with hot water

*Once the chicken is cooked through, strain off the noodles and divide between bowls.
*Turn the heat off the chicken mix and stir through the garlic.
*Put the Creamy Chicken and Veg on top of the noodles, distributing the sauce between each bowl. Enjoy!


(g) ~ leafy greens
(c) ~ deeply coloured
(s) ~ sulfur rich

~ Keeping in mind the necessity for 6-9 cups of vegetables and fruit every day, made up of equal quantities of dark leafy greens, deeply coloured and sulfur rich portions, I coded the above for your ease of reference.




4 cloves of garlic
500g Organic Beef MinceMince and Veg 2
1 Onion
2 Celery Stalks
2 Carrots
2 Beetroot
1 Sweet Potato
1 Broccoli
1 Red Capsicum
250g Rocket or Greens of choice
1 Zucchini
2 cups Bone broth
1 Organic Tinned Tomato
1 Tbsp Ghee, lard or butter for sauteing

Mince and Veg 3Finely chop garlic and put to one side
Finely chop and saute onion, carrot and celery in ghee for 2-3 minutes.
Finely chop remaining vegetables and add to the pan with broth and tomato
Simmer on a low heat for approx an hour.
Just before serving stir through chopped garlic and season with good quality pink salt and a pepper.

Perfect low stress, high impact nutrition on a chilly winters eve




* Mung Bean Fettuccine and goats milk feta are the perfect accompaniment for this dish. Enjoy!!!

20160513_183429 20160513_174123




  1. … a mixture of dried fruit, nuts, and other food eaten as a snack by hikers.

This was a favourite snack for long car trips when I was kid. Now in our house, it is a favourite anytime snack!


  • Nuts and seeds contain anti-nutrients, soaking them helps to generate more healthful enzymatic activity.
  • Soak in fresh water for 24 hours
  • Soaked nuts and seeds tend to be a bit chewy, but dehydrating them will restore their crunch texture – be sure to use a dehydrator temperature not exceeding 50 deg. C.
  • In selecting dried fruit ensure it is organic and dried naturally by the sun. Look for packages that say “no sulfites,” as this is a toxic preservative that maintains colour. Dried fruit shouldn’t look like the original, while it might not look as appealing, brown and shrivelled is at times, the healthier option.

Make a mix of all or any of the following for a snack containing a powerhouse of enzymes, minerals, and essential fatty acids…

Nuts and Seeds

Organic Dried Fruit and Extras
Goji Berries
Coconut Flakes
Cacao Nibs

I commonly put this together as an addition to my children’s lunch boxes, otherwise it makes a great breakfast or a quick snack.



mini lemon mouse canape

Natural Yoghurt
Grated apple or pear
Sprinkle of cinnamon
Drizzle of organic honey


Put yoghurt in a bowl
Top with other ingredients in order given


Smoothie bowls have certainly become a ‘thing’ in cafes. I have been making my own version as a meal, usually a quick lunch, or a snack. Unlike the cafe version which actually has a smoothie base which requires blending, I make mine with everything except the liquid, so no blender required! Oh, and mine doesn’t look as pretty but it think it tastes better! Here is what it looks like ….


Natural Yoghurt or Coconut Yoghurt/Kafir – 3-4 Desert Spoons
Goji berries13619826_1077075442358170_7181208281762247711_n
Coconut flakes
Chia Seeds
Cacao nibs
Banana – sliced
Maple Syrup


Put yoghurt of choice in a bowl
Sprinkle toppings of choice on top – using above as inspiration
Slice a banana on top (or fruit of choice, organic berries would be nice)
Drizzle with maple syrup


This meal has been a life saver in our home. Beans are not something we consume regularly, but I keep these tins in my pantry as a staple. This takes less than 5 minutes to prepare, it then just simmers on the stove for a further 20 and voila! Breakfast, Lunch, or Dinner is done….oh, and the kids love it .. win! win!


1 Large onion
Two tins of organic 4 bean mix – drain off liquid and disgard
Two tins of organic chopped tomatoes
1 Large Handful of fresh parsley finely chopped (or any greens in the fridge – kale,spinach,silverbeet.)
1 Tin of Sirena Tuna in Oil
3 Cloves Organic Garlic
Ghee, Butter or Lard for cooking


Finely chop garlic and put to one side
Melt oil of choice in a saucepan
Slice onion and briefly saute for 2 minutes
Tip in beans, tomatoes, parsley and tuna
Simmer over a low heat for approx 20 minutes
Turn off the heat and stir through the garlic