Wholefood super smoothie

Process the following with a hand held stick blender (I like Cuisinart brand) or stand alone blender until mixed well:

• Choose a base: 3/4 cup yoghurt (eg Meredith Sheeps milk) or home-made kefir (or coconut water, coconut milk, coconut yogurt for dairy-free smoothie)
  

• Choose a natural sweetener: ½ banana or 1-2 dates or 1-2 teaspoons of raw honey or maple syrup. These would not be necessary with coconut water which is already quite sweet.
  

• Protein booster: 1 tablespoon of frozen or refrigerated home-made gelatinous beef bone broth (tip: freeze beef broth in ice-cube trays and add 1 ice-cube per smoothie or buy my frozen beef broth cubes or frozen beef broth & spinach cubes if not eating green separately). If home-made beef broth not available, then 1 tbsp Collagen Hydrolysate (plain or Peruvian Superfood blend) sold at Broth Bar & Larder or online at GPA Wholefoods or GelPro).
  

• Add extra optional nutrient-density: 2 teaspoons shaved raw frozen livers, ½-1 tbsp extra virgin cold pressed coconut oil or Brain Octane Oil, 1-2 raw egg yolks (if not eating eggs separately).
  

• Choose a flavour:
  
  Chocolate: ½ - 1 tablespoon raw cacao powder
  Vanilla: ¼ teaspoon vanilla bean powder
  Cinnamon: 1/2 teaspoon cinnamon powder and pinch of nutmeg
  Berry: 1/4 cup of frozen or fresh berries
  Mango: flesh of 1/2 ripe mango (fresh or frozen)
  Lime & Mint: juice of lime plus handful of mint leaves (use with dairy-free base)

All Things Chocolate Workshop: 8th, 14th, 22nd September, October 13 and (finally) 27th

I am excited to be running a round of 5 “All Things Chocolate” workshops limited to 14 people each. 

Everyone loves to indulge in something sweet and chocolately every now and again – and why not? We eat for pleasure just as much as for nourishment and sustenance. But the key to sweet treat consumption is maximising quality and limiting quantity! What I have observed and personally experienced over the past 20 years is that if we dial up quality to the max, the quantity consumed naturally decreases. A little goes a long way when you eat the real deal as your body gets its fix and fill super fast.  

Finding high quality treats without any artificial ingredients and empty fillers can be tricky business which is why I started my own range for my children 10 years ago.  It’s comforting to be able to offer my loved ones every now and again something naturally sweet made with only nutrient-dense ingredients without feeling overridden with guilt that I’m messing up their health. I want this for every household! Which is why I want to share some of my chocolate recipes and culinary tips with you in this intensive workshop, so that you too can make chocolate treats and desserts for yourself, your family and friends that not only taste delicious, are quick and super simple to make, but are also good for you!

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IN THIS WORKSHOP I WILL BE SHOWCASING HOW TO MAKE:

+ Mexican chilli hot chocolate
+ Chocolate block/slab of various flavours including carob
+ Chocolate hazelnut spread (the real “nutella”)
+ Chocolate ice-cream
+ Hot chocolate pudding
+ Chocolate pannacotta
+ Chocolate hazelnut slice
+ Raw chocolate mousse

The above just about covers the entire range of my favourite ways to consume chocolate!! Chocolate cake will be covered in my gluten-free cakes and muffins workshop coming up soon! Chocolate smoothies will be covered in my bone broth workshop (yes really!) and breakfast workshops.

We will be using unprocessed fermented raw cacao powder. We will not be using any refined sweeteners – only natural unprocessed sweeteners or whole fruit. All recipes are grain-free but 3 contain dairy.

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COST IS $140 PER PERSON AND INCLUDES:

1. Detailed workshop booklet (30 pages) including theory, step by step guides & recipes
2. Nutritional theory discussion on raw cacao powder, raw cacao butter, carob, chocolate and sweeteners
3. Practical demonstrations
4. Hands-on experience
5. Food tasting
6. Opportunity to ask questions

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THIS WORKSHOP IS IDEAL FOR:

+ Those who are grain-free or gluten-free
+ Chocolate lovers who want to learn how to make their own nutrient-dense healthy chocolate sweets and desserts using only unprocessed nutritious ingredients
+ Those who want to transition off processed chocolate and want a healthy substitute for themselves or their family members
+ Those who want to take their health and well-being to the next level by understanding the role of sugars, and raw cacao versus cocoa versus carob in the body
+ Those who want to try new things!

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WHERE + WHEN

WHEN: THURSDAY OCTOBER 13TH and THURSDAY OCTOBER 27TH
(⚡ THURSDAY 8TH SEPT, WEDNESDAY 14th SEPT & THURSDAY 22nd SEPT ALL SOLD OUT ⚡)
TIME: 6:30PM - 9:30ISH (3 hours)
WHERE: BROTH BAR & LARDER, 49 BELGRAVE STREET, BRONTE (FREE STREET PARKING)

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TO SECURE YOUR SPOT

1.   Text Soulla Chamberlain on  0407 871 884 to confirm that there are spaces available (spaces strictly limited to 14) in the workshop you wish to book into. 
2.   Once I confirm that there is a spot available you will need to transfer $140 referencing your name into the following bank account within 24 hours (as places can only be reserved for up to 24 hours):
Star Anise Organic Wholefoods Education P/L
BSB 062 000
Acct 1628 4526

I will then email further details closer to the date. I look forward to seeing you at one of these 3 chocolate workshops soon!

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PLACES WILL BOOK UP QUICKLY!

PLEASE FEEL FREE TO FORWARD TO ANY FAMILY MEMBERS OR FRIENDS

CANCELLATION POLICY: ONCE FUNDS ARE DEPOSITED INTO MY BANK ACCOUNT THEY ARE NON-REFUNDABLE.

Newsy Wholefoodie Update!

Iggy's Bread, 131 Macpherson St, Bronte, NSW. Best sourdough bread in Australia hands down.

Pure Wholefoods, 10 Darley Rd, Manly, NSW. This is a beautiful organic café in an iconic location.

Pymble Grove Health Centre, Suite 11, Level 3, 924 Pacific Highway, Gordon, NSW. This well-established centre offers the best of complementary medicine with traditional medicine and has GPs, naturopaths, paediatricians and clinical psychologists. The Dispensary arm stocks a wide range of practitioner-only and retail products include some of my range.  

A complete list of all our stockists can be found on our website here. Not all stockists sell the entire range of our products so if you are after something in particular call ahead first. You can also collect direct from our workshop in Waverley or we courier all over Sydney and send dry goods all over Australia. 

Ora at 17b Whilster St, Manly is a café doing great things in the traditional wholefoods scene. From bone broths, to pastured slow cooked meats, to pate, to fermented foods, to clean treats, this seems like the place to eat when not eating at home. Open 7am – 4pm. 

Bondi Wholefoods organic café and groceries (who I blogged about when they first opened here) is about to open a second (much larger) store at 517-527 Elizabeth Street, Surry hills. Stayed tuned!

We are excited to have been asked to showcase our products again at the next 2 Conscious Club events on THURSDAY 22ND OCTOBER and THURSDAY 3RD DECEMBER. The 22 October event (called The Best of the Best) has 3 of the world's truly remarkable minds on one stage:

Daniel Pinchbeck (USA) - Author, Change Maker and Visionary Thinker
Kip Andersen (USA) - Filmaker and Environmentalist (Cowspiracy)
Luka Lesson- Award winning spoken word Poet and Artist.

When: 

Thursday 22nd October

Time: 

6pm Meal and Mingle
7pm: Presentation starts
9pm: Mingle, teas and treats until 10pm

Where: 

Paddington Town Hall Sydney: 249 Oxford St (cnr of Oxford & Oatley Rd)

Price: 

General admission $55
Students $45
$15 for a Vegetarian/Gluten Free meal    

For more info click here and to book a tix click here. We look forward to seeing you there and making available to you (via sales and samples) our organic activated nuts, sokolata (raw dark crap-free chocolate), and power bars.

Have you joined the Club?

To book into my Rethinking Breakfast workshop on Sunday 18th October or the bone broth workshop on Sunday 1st November both at All Good things Organic Market in Wollongong CLICK HERE. Only a few spots left and filling fast!

The Foam Rolling workshop on 13 October is fully booked but there are 2 spots left in the Foam Rolling workshop the following week on 20 October 7:30pm. Find out more here. 

The bone broth Worksop on Wed 7th Oct is fully booked with a wait list of many disappointed people. I swore I would not be running any more bone broth classes this year and I’ve already broken my promise once and looks like I’m a big fat liar and I will probably be breaking my promise again because I hate disappointing people. So stay tuned for another one in November. 

Who doesn’t love pizza? For many of us who have eschewed gluten or grains in general or totality in the journey of moving towards a more ancestral or paleo or traditional wholefoods diet, this has meant giving up the much beloved pizza. Not anymore. Pure Paleo makes a totally grain-free, soy-free, sugar-free, crap-free Organic Paleo Wrap which can be used as a pizza base. Made with only 5 ingredients: certified organic coconut flour, tapioca flour, coconut oil, water and unrefined salt.

Here’s a simple and fun dinner you can make with the kids. Big kids too!

Ingredients:

1. Gluten-free pizza base (eg Organic Paleo Wraps by Pure Paleo). 
2. Tomato paste (I like the Global Organics brand)

Suggested toppings

·       Ham
·       Prosciutto
·       Anchovies
·       Zucchini, thinly sliced (eg with vegetable peeler)
·       Red and or green capsicum, thinly sliced
·       Pineapple, chopped
·       Mushrooms, sliced
·       Mozzarella cheese, grated
·       Fresh or dried herbs such as basil, oregano,

Directions:

Place each base on a baking tray. Spread with a thin layer of tomato paste. Add desired toppings and finish with grated mozzarella cheese. Season with herbs of choice and cracked pepper (the cheese is typically salty enough to not warrant adding extra salt especially if you have included anchovies).

Bake at 150 degrees for 20 minutes or until toppings are cooked and cheese has melted. Cut with pizza cutter then transfer to a plate.

I set out all the toppings in little bowls and get the kids to build their own pizzas by selecting their own toppings. They have so much fun doing this. Serve with a big green salad, and a cup of broth of course :-) 

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Ok, so the Paleo Wraps don’t taste as amazing as a gluten-based pizza but I was really surprised at how delicious it was and the kids demolished it.  If you are after a traditional pizza I highly recommend Pompei in Bondi which is the only pizzeria I know of in Sydney (possibly Australia?) that makes pizzas bases from organic sourdough (no yeast) with a sourdough starter that is proven for 36 hours. They use only olive oil as opposed to industrial seed oils (like canola or vegetable oils) and their vegetables and dairy are organic. Artisanal pizza made on the premises. No wonder they have been voted the best pizza in Sydney. So IF you are going to eat pizza out, then this is the place to go. They also make a gluten-free pizza with sorghum, rice flour and millet flour (with no soy flour). To read why soy flour is so bad, read my earlier blog here. Pompei also serves traditional Italian fare like meat and vegetables so there are plenty of non-pizza options for those wanting or needing to avoid grains altogether. Their gelato is to die for and also made on the premises.  George and Aidsa Pompei are as passionate about food as I am and do not compromise on quality. So nice to know that places like this exist!

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Note: I do not receive any commissions or kick backs from any businesses. I simply promote products that I personally use and love or businesses who have the same or similar ethos to mine.