Our 2017 Easter Specials - ON SALE NOW!

Our nutrient-dense no-crap Easter chocolates are once again available for purchase at Broth Bar & Larder! 

This is artisan chocolate made with the highest quality ingredients. We have tweaked our original recipe to make it more kid-friendly for younger palates.

As usual, we have two fabulous offerings this Easter! 

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1. ORGANIC YUMMY BUNNY

These little fellows are made of solid raw dark chocolate and retail for $22.50 (cheaper than the Lindt ones I saw in Woollies!). Perfect for all the yummy mummies, delicious daddies and little bunnies out there….these will get your bunny tails shaking! 

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2. MINI SOKOLATA DELIGHTS

These delightful little half eggs are the perfect mouth-sized treat. Each egg is decorated with either a goji berry, an activated almond or activated cinnamon buckwheat. You can pop them into some hard plastic egg-shaped containers from $2 shops for those treasured Easter egg hunts (pictured below). 

They are retailing for $15/100g bag and each bag has a mixture of the 3 flavours. 

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THE INGREDIENTS THAT GO INTO OUR ARTISAN CHOCOLATE...

Our artisan Easter chocolate is made with the following 3 pure ingredients

• Raw cacao powder
• Raw cacao butter
• Mineral rich Canadian maple syrup

In keeping with last year's tradition we have reformulated our signature raw dark chocolate recipe by reducing the amount of raw cacao powder to make it less bitter for younger palates. Because it is less bitter, we reduced the amount of maple syrup as less sweetener is needed when there is less raw cacao powder. Commercial manufactures increase the amount of sweetener for kids’ chocolates but we did the opposite as we know how unnecessary and damaging an excess of sweeteners are, especially for young growing bodies. The result is a silky smooth melt-in-your-mouth buttery sensation with a hint of raw dark chocolate. We trialed these on the harshest of critics (kids!) and got the big thumbs up!

To read about the nutritional benefits of raw cacao powder and what’s in commercially-produced chocolate that you might want to steer clear of (such as soy lecithins, refined sweetens, agave syrup, preservatives, milk powders), read one of my earlier newsletters here.

If these Easter chocolates don’t take your fancy, there’s always our sokolata (raw dark chocolate slabs…choose from 4 different flavours retailing from $12.50/100g) or our raw cacao coconut balls (sweetened with whole medjool dates retailing at $17.50/bag of 6). 

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AVAILABLE NOW UNTIL STOCKS LAST AT BROTH BAR & LARDER IN BRONTE

To avoid disappointment, you can pre-order your chocolates by emailing us at orders@staraniseorganic.com and we will put packets aside for you. We can also courier the Yummy Bunnies to Sydney Metro Areas for an additional courier fee.

We are closed over the Easter 4 day long weekend 14 - 17 April.

WISHING YOU ALL A HAPPY CHOCOLATE-FILLED EASTER!!

ON SALE NOW - ORGANIC KID-FRIENDLY CHOCOLATE EASTER BUNNIES + MINI EASTER EGGS!

Our nutrient-dense no-crap Easter chocolates are now available for sale at Broth Bar & Larder. This is artisan chocolate made with the highest quality ingredients. We have tweaked our original recipe to make it more kid-friendly for younger palates.

We have 2 fabulous offerings this Easter! --->

1. 

ORGANIC YUMMY BUNNY

These little fellows are made of solid raw dark chocolate and retail for $16.50 (cheaper than the Lindt ones I saw in Woollies!)

Perfect for all the yummy mummies, delicious daddies and little bunnies out there….these will get your bunny tails shaking! 

2.

MINI SOKOLATA DELIGHTS

These delightful little half eggs are the perfect mouth-sized treat. Each egg is decorated with either a goji berry, an activated almond or activated cinnamon buckwheat. You can pop them into some hard plastic egg-shaped containers from $2 shops for those treasured Easter egg hunts (pictured below). 

They are retailing for $15/100g bag and each bag has a mixture of the 3 flavours. 

---

THE INGREDIENTS THAT GO INTO OUR ARTISAN CHOCOLATE...

Our artisan chocolate is made with the following 4 pure ingredients:

• Raw cacao powder
• Raw cacao butter
• Mineral rich Canadian maple syrup
• A pinch of sea salt to add further minerals and to further reduce bitterness of the raw cacao powder.

This year we have reformulated our signature raw dark chocolate recipe by reducing the amount of raw cacao powder to make it less bitter for younger palates. Because it is less bitter, we reduced the amount of maple syrup as less sweetener is needed when there is less raw cacao powder. Commercial manufactures increase the amount of sweetener for kids’ chocolates but we did the opposite as we know how unnecessary and damaging an excess of sweeteners are, especially for young growing bodies. The result is a silky smooth melt-in-your-mouth buttery sensation with a hint of raw dark chocolate. We trialed these on the harshest of critics (kids!) and got the big thumbs up!

To read about the nutritional benefits of raw cacao powder and what’s in commercially-produced chocolate that you might want to steer clear of (such as soy lecithins, refined sweetens, agave syrup, preservatives, milk powders), read one of my earlier newsletters here.

If these Easter chocolates don’t take your fancy, there’s always our sokolata (raw dark chocolate slabs…choose from 4 different flavours retailing from $12.50/100g) or our raw cacao coconut balls (sweetened with whole medjool dates retailing at $17.50/bag of 6). 

AVAILABLE NOW UNTIL STOCKS LAST AT BROTH BAR & LARDER IN BRONTE

Or you can pre-order (to avoid disappointment) by emailing orders@staraniseorganic.com and we will put packets aside for you. we can also courier the Yummy Bunnies to Sydney Metro Areas for an additional courier fee.

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We are closed over the Easter 4 day long weekend 25-28 March!
WISHING YOU ALL A HAPPY CHOCOLATE-FILLED EASTER!!

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Meet the new kids on the block!

Here’s  heads up on some of my new products that you might be interested in….some of them are not technically new and might be very familiar to you but it has taken me several years to blog about them (…life got in the way…)

Activated mixed nuts: 

They are back! A mix of 8 different activated nuts and seeds. Similar to the snack mix but without the dried fruit. A great gift idea or for those who like variety or for new customers who want to try out all of my nuts (before deciding on which one is their favourite!).

Activated sesame seeds:

I use these for certain recipes including my Cypriot Easter slice – like a paleo bread- called Flaounes, and to sprinkle on top of Asian-flavoured meat dishes or in Asian flavoured soups.

Activated pine nuts:

I use these for certain recipes including my rosemary and pine-nut cake, pesto, to throw into my modern spanakopita (Greek spinach pie) or in salads. They have the highest amount of protein of all nuts.

Activated buckwheat:

These are whole hulled buckwheat groats which I activate (soak and dehydrate). I make 2 different varieties: a sweet buckwheat which is dusted with cinnamon powder before going into the dehydrator ovens, and a savoury version which is dusted with various Ovvio Organic herbs and spices (oregano, paprika, sage, thyme, pepper, garlic granules, all spice, sea salt) before being dehydrated. I grind the activated groats up just prior to use (to prevent oxidative damage) in a nut/spice/coffee grinder (or Thermomix if you have one)  to yield a very fine flour as opposed to an ordinary food processor. What do I use these for? Basically as my gluten-free breadcrumb and flour substitutes.

In particular, I use the savoury version for:

• bread-crumbing veal schnitzel, lambs brains etc (yes it’s STILL possible to eat schnitzel and crumbed food on a traditional  wholefoods diet!!)
• various semi-sweet/savoury cakes I have created (eg my rosemary and pine-nut cake and my Cypriot Easter slice ‘flaounes’).

I use the cinnamon buckwheat:

• for cakes, muffins, biscuits and pancakes. I still want to enjoy all of my old favourite sweet treats but have crafted recipes without all the gluten, refined sugar and other processed crap. Just nutrient-dense ingredients with no empty fillers. Click here for the recipe for my activated buckwheat pancakes.
• as a base for my gluten-free muesli
• to throw into yogurt (my kids love this for morning tea or dessert)
• in one of my sokolata (see below) recipes to create a Toblerone-like texture (aka maple crunch sokolata). Very yummy.

These activated buckwheats are very versatile and good ones to have stashed in the pantry as shelf life is about 1 year (or more).

Sokolata (Greek for chocolate):

This is my raw dark chocolate sweetened with maple syrup. Why? Because I couldn’t find a brand of chocolate on the market that didn’t contain refined sugar or agave syrup (too high fructose despite being natural) or other nasty ingredients. There are a couple new producers of clean chocolate out very recently but I still struggle with their texture hence why I’ve stuck with my own. Plus I love the whole process of making chocolate and creating different flavours……of which i have 11  including one that is totally unsweetened (mellowed with a hint of vanilla essence) for the hard-core espresso-drinking sweetener-free crowd. Hats off to them. Other flavours (sweetened with maple syrup) include: plain, fruit & activated nut, lemon zest & ginger, orange & chilli, maple crunch (which contains my activated buckwheat to give a Toblerone-like texture), peppermint, espresso, coconut, activated almond and rock salt. 4 new flavours are in the pipeline too (rosewater, rosemary, spicy chai and raspberry ripe). Yep, I’m a tab obsessed with chocolate. Raw cacao powder is high in antioxidants and the brand i use has been fermented for 3 days. Raw cacao butter is a source of quality saturated fats and all-important cholesterol (that’s NOT a typo. Confused? Come and see me for a personal nutritional consultation and have every notion of what constitutes a ‘healthy’ diet turned upside down and inside out).

Kombucha and beet kvass:

These are 2 lacto-fermented beverages rich in probiotics (good bacteria) essential for good gut health. The more different tasty strains of good bacteria we can get into our gut the better. Diversity of gut flora is key.

My Kombucha is made from Ovvio Organics tea, rapadura (unrefined cane) sugar, a kombucha scoby (a collection of friendly bacteria and yeasts) and filtered water. It is a refreshing bubbly tonic- I call it the original soft drink. Slightly sweet, aromatic, fragrant and effervescent… it is a hit with both kids and adults.  My kids could drink this by the liter if I let them. Beautiful on its own or teamed with ice and lemon/lime,  or makes a great base for cocktails (add to vodka, gin or champagne). Very timely coming into summer especially when entertaining.

Beet kvass is made from chopped beeetroots. It is a powerful blood tonic and detoxifier and excellent for promoting regularity.

I will be running a course on lacto-fermentation in the coming weeks (date yet to be set) so you can learn to make these plus more.

 Tallow:

This is the fat that rises to the top of the beef broth (from 100% pastured cows) that is skimmed and solidified. I save on butter costs and use tallow instead of butter when frying meat or baking root veggies or chips (I still use loads of butter and coconut oil for other things). Always store tallow in freezer and hack of a piece with a knife on a chopping board just before using. It’s a non-dairy natural fat alternative excellent for those with dairy intolerances (because let’s face it you don’t want EVERYTHING to taste like coconut oil!). It is excellent for cooking with due to its high smoke point. It also makes for an excellent (all natural/non-toxic/edible) body/face moisturiser esp when you add a couple drops of essential oils to masks any smell. You might get a few dogs licking your legs though (which makes for an interesting conversation opener when the dog owner proclaims “I’ve never seen Spot licking anyone’s legs like that before!!!”).

You can purchase directly from me (as per procedure on second page of price list) or selected products only sold at various retail outlets.

To learn of new recipes, nutritional info, what my kids are taking for school lunches and loads of other stuff you might like to follow me on instagram (soullachamberlain), Facebook andTwitter.