New products + workshops/talks + hiring + recipe for 6 hour slow cooked lamb shoulder!

I won’t lie that Winter is not my favourite season (I blame my GC upbringing for that and my Mediterranean heritage). However, if nothing else, winter provides a great opportunity (some would say excuse?) to slow down, turn inwards, get more sleep and rest, be more gentle with yourself and eat more warming and nourishing foods like broths, slow cooks, chicken liver pate, wild seafood, fermented foods and colourful veggies including garlic and onions. These will all help to build a robust immune system so you have greater resilience to fend off whatever comes your way. That’s what the immune system is designed to do! 

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New products

I am excited to announce some new products that we have launched recently. Also, stay tuned for activated Dukkah coming soon!

1. BEEF BROTH & LIVER CUBES

Life just got a whole lot sneakier with our new beef broth & liver cubes. There is nothing like these on the market. 

We know that gram for gram, livers from pastured animals are the most nutrient-dense food on the planet and were prized by all traditional societies the world over as a powerful superfood to build strong immunity and for optimal development! 

In order to make the world’s most nutrient dense superfood even more accessible, we blend raw organic chicken livers with our signature unsalted beef broth  (in a 3 to 1 ratio of livers to broth) and freeze the liquid into ice-cube sized portions for you to conveniently (and sneakily!) add into your food such as minced meat meals (e.g. bolognaise, meat balls and Shepherds Pie) for a powerful nutritional boost. 

This time-saving product means that you don’t need to chop, handle or waste freezer space and numerous containers storing small portions of livers but can conveniently defrost and use the amount you need from our nifty packet.

For more ways to sneak livers or other organ meats into your diet, head to our online organ meat workshop. This workshop explains nutritional theory, recipes, plus a video with lifetime access. 

2. ACTIVATED CRACKERS

Life just got a whole lot crunchier with our new activated crackers. 

Our hand-made organic crackers are not only free of gluten, nasty additives and empty fillers, but what makes them unique is that the seeds in them are properly prepared by soaking for up to 24 hours in filtered water to activate germination. This process reduces phytates that are found in all seeds that bind essential minerals and also inhibit enzymes. The crackers are long slow dehydrated and finished in the oven to make them deliciously light and crispy. 

Eat as is for a nutrient-dense snack, smear with organic chicken liver pâté, guacamole, pesto, or other dip, or top with cheese, sliced tomatoes, cured meat or other nutrient-dense topping. My kids are obsessed with these. Great for school lunch boxes too!

3. FRIDGE-STABLE BONE BROTH (CHICKEN / BEEF)

Life just got a whole lot convenient with our 5 week fridge stable bone broth. We are moving to an even longer fridge stable broth to avoid ever having to freeze broth making it more convenient to keep a stash in your fridge and use whenever you need. 

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The Essentials Workshop: health home/healthy swaps/essential oils

I’m running 2 free The Essentials workshops in July if you feel pulled to start or deepen your wellness journey by kicking the harsh chemicals in your home and healthy swapping to toxic free, super powerful and cost effective versions.  Once you’re part of our team, we take you under our wing and hold your hand through the whole process and to help you streamline everything to just one place so that life becomes more SIMPLE and less stressful. You can healthy swap at your own pace to create a beautiful chemical-free sanctuary for your family, reducing the toxic load on our little ones. 

If you feel ready to become more independent in your health care so that you can be pharmacy- free and become your family’s alchemist and healer for day to day niggles (which is so empowering as a mum!), we give you all the tools, resources and education on how to do so. We open up our treasure trove of information and provide you with personalised support at no charge so you feel empowered.

SATURDAY 18TH JULY 2PM - 4:30PM at the home of naturopath and nutritionist Claire Grullemans.

This is an in person workshop (yay!) SO SPACES ARE LIMITED. We are gifting everyone a 500ml bottle of Thieves household cleaner upon arrival plus a copy of the book Low Tox Life by our beloved Alexx Stuart from Low Tox Life (as that’s what we’re all about!). 

And... 

THURSDAY 23RD JULY 7PM - 9PM via zoom webinar. So you can join from the comfort of your home anywhere in the world.

Click here to book.

Together, we can make the world a less toxic, more nourishing place for us, our kids and futures generations, one healthy swap at a time 💚🌱🌏

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Food As Medicine talk – 1 August 

If you really want to put all the nutrition jigsaw puzzle pieces together and immerse yourself in a full day (9am- 3pm) of learning all about the fundamentals of robust nutrition and robust gut health I encourage you to come to my next Food as Medicine Talk held by zoom webinar. I co-present this talk with Marieke Rodensgtein who is Australia’s leading holistic dietician, GAPS practitioner and advocate of regenerative farming. Described as nothing short of “life changing” by numerous people, this is the talk that sets you up for life complete with a comprehensive 65+ page How To manual covering the subject matter from the session plus loads more. The cost of the ticket ($150pp) provides you with automatic access to all 5 of my online cooking workshops (bone broth, baked cakes, slow cooks, organ meats and chocolate). 

Click here to learn more and book. 

“I attended your Food as Medicine zoom workshop last weekend and just want to let you know it was absolutely fantastic. The wealth of information and resources included were extremely beneficial and I will definitely recommend to others. I look forward to doing future workshops with you.”

— Kirra

“Thank YOU so much for all you do and share. I have just finished watching your food as medicine replay from Saturday and am so inspired. I thought I was in the know about health, having followed a pretty clean paleo ish diet for years... but my knowledge as to why has gone next level...you word it all so well, it all makes so much sense and I had too many lightbulb moments to mention. Annnnd don’t get me started on Essential Oils! Thank you Soulla, you’re a light working rockstar!”

— Sally

“Thank you so much for the most amazingly inspirational workshop yesterday. You have done so much work over the years in this area and you are so incredibly generous to share it all. I found your workshop to be the best one I have ever attended of all wellness workshops, you are so passionate, knowledgeable and a natural educator. I would do this workshop again - I loved it that much! Thank you”

— Rachael

“I’ve always been was I thought was healthy I just didn’t have the knowledge of the impact of food could have on my health (both positive and negative) until couldn’t conceive a child. After years of trying at age 38 I commenced a fairly brutal round of IVF, 3 transfers all of which were unsuccessful. Not once did any of the specialists I saw suggest diet/toxins could be a factor, even after I was diagnosed with an auto immune disorder and under lying thyroid issues. I was referred to Angela Hywood who has tailored a supplement programme specific to my needs based on scientific results. She then put me on to you and the rest is history. It started with the essential oils workshop and subsequent healthy home swapping, then on to eating a nourishing wholefoods diet.

I embraced everything with absolute passion and determination, reading everything I can find. I’ve received a fair bit flak at times, but yesterday found out I’m pregnant! Early days but unbelievable all the same, the proof is certainly in the pudding so to speak.

I wanted to thank you for your wisdom, knowledge and passion and for sharing it with others the way you do. I didn’t know if I would ever have the privilege of being a mother and now I know I can give my baby the best start possible”

— Alexandra

“Just wanted to thank you for today - hands down the best 3 1/2 hours I’ve invested in the area of nutrition. Today’s material tied it all together for me and is exactly the information I need to be able to fine-tune my diet and take it to the next (optimal) level.

Thanks also again for allowing me to bring my teenage niece along - we spoke about our learnings all the way home. How lucky is she to have exposure to such powerful information as what was presented today at such a young age!!”

— Nancy

“Soulla, truly, I just want to thank you. I have been following you on social media for a while now and I am SO glad that I found you and that I committed to sitting in on your webinar last Saturday. If I could quit my full time job and have no bills or mortgage to pay off, I
would work for you for free at Broth Bar & Larder JUST so I can be surrounded by your beliefs, energy and wisdom!!!! Again, I want to say a big thank you to you for existing on this earth! I feel especially fortunate that I only live an hour away from Broth Bar & Larder
knowing I have all the access to your nutrient dense foods. I cannot wait to feel the best I have ever felt in my body and my health and that’s thanks to you!”

— Stephanie

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Weston A Price Foundation talk – Wed 5 Aug 7-8:30pm

On Wed 5 August I have the honour and pleasure of being a guest speaker at the Weston A Price Foundation online talk providing a live demo of how to make bone broth and a slow cooked casserole as well as discussing some of the nutritional theory around these traditional wholefood staples. 

Cost is $15pp. Click here to book.  

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We are hiring 1 more customer service staff

A unique opportunity has arisen for 1 more customer service staff at Broth Bar & Larder in Bronte, to join our ever expanding and growing team to serve our community with our beautiful organic artisan whole foods.

The shifts are:
Monday’s 12.30- 6pm
Wed 7.30-1pm
Fridays 12.30- 6pm.

We are after someone who: 

💫 is super warm, friendly and personable
💫 works super fast and efficiently and preferably has experience in customer servic
💫 is on the same nutritional page (traditional wholefoods) and lives and breathes our holistic lifestyle and ancestral dietary philosophy 
💫 has a super high attention to detail 
💫 is uber organised 
💫 can follow procedures/ instructions/ lists carefully 
💫 can juggle numerous customers at a time with ease and grace
💫 can commit to working for at least 1-2 years
💫 is reliable, punctual, contactable and a team player
💫 feels comfortable providing basic nutritional advice pertaining to our whole food offerings. 

Full training will be provided.

If you think you fit the bill, or know someone who does, contact creator / director Soulla Chamberlain on info@staraniseorganic.com with your contact details.

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Recipe for my 6 hour slow cooked lamb shoulder”

This only take a few minutes to bang together then forget about it for 6 hours while its doing its thing. 

Ingredients:

1 lamb shoulder (cut in 4 to 5 pieces by butcher or left whole depending on the size of your oven proof dish)

2 tablespoons finely chopped fresh rosemary

1 teaspoon garlic powder or minced garlic

1 tsp unrefined salt (e.g. Celtic sea salt or Murray River lake salt or Himalayan salt)

A few turns of cracked pepper

1 - 2 cups of bone broth (chicken or beef)

Directions:

1. Place the meat in the centre of an oven-proof roasting dish.

2. Season the meat with the relevant herbs. I do this by adding the rosemary, garlic, salt and pepper to a plate, combining them, then pressing all sides of the meat into the herbs to well coat the meat. Add more herbs if required. 

3. Add 1-2 cups of bone broth to bottom of the pan if the meat doesn’t fit snugly into the pan otherwise large spaces in the pan tends to dry out the meat. The larger the spaces the more broth is needed. If the meat fits snugly into your dish the addition of broth is not required. 

5. Cook uncovered at 100 degrees Celsius for 6 hours (or 80 degrees Celsius for 8 hours). Baste the meat in any pan juices with a brush once or twice during cooking if possible, and/or before serving.

6. If not serving immediately, cover the meat to allow it to rest.

Serves 4 - 5

If you love slow cooked meals, you’ll love my online slow cooked workshop which contains ALL of my slow cook recipes in a convenient tabular format (for casseroles, pot roasts and roasts). It explains nutritional theory, recipes, plus a video with lifetime access. 

Any leftover meat can be diced up and added to a broth based soup. Here’s my free style recipe for lamb and veggie soup:

1. Melt butter or other natural  fat of choice in a saucepan or cast iron pot

2. Add in diced veggies (whatever you have in your fridge) including onions, spring onions, garlic, leafy greens, zucchini,  carrots, potatoes, tomatoes, broccoli, cauliflower. Allow 1 cup of veggies per person. 

3. Sautee until tender, stirring occasionally.

4. Add chicken or beef broth, allow 1-2 cups per person.

5. Add in any roughly chopped left-over lamb.

6. Add 1 -2 tablespoons tomato puree if desired for a Mediterranean infusion.  

7. Heat until the broth and meat are heated through.

8. Season with unrefined salt, pepper and some chilli flakes or paprika for a little kick if desired. 

9. Add in a handful of roughly chopped parsley.

If you love soups and broths, you’ll love my online bone broth workshop which contains ALL of my bone broth and soup recipes. It explains nutritional theory, recipes, plus a video with lifetime access.

Until next time, Kali Orexi (that’s Greek for Good Appetite!)

Love,
Soulla

The most nutrient-dense food on the planet for strong immunity and resilience!

Did you know that livers from pastured chickens (the key ingredient in chicken liver  pate) are the most nutrient dense food on the planet bar none? Gram for gram pastured livers are packed with more micronutrients than any other food! Precisely why they were the most highly prized part of the animal for our hunter-gatherer ancestors. 

Did you know that nutrients are precisely what our body runs on and the more nutrients we have,  the more the structure, functions and systems of the body can work optimally? This includes our immune system! 

Livers are packed with vitamins A, D, E and K2 and these vitamins are key for building strong immunity and resilience. Vitamin A is important not just for strong immunity but also for glowing skin and is known as “the concertmaster of foetal development” because it is responsible for giving babies a beautiful broad face, high cheekbones and wide dental arch. A broad face and wide dental arch are not simply aesthetic – they also bring numerous functional benefits especially in terms of optimal breathing, jaw development, and teeth formation and placement. In addition, livers are the highest food source of iron, B group vitamins (including folate!) and other trace minerals. No wonder it was one of the potent fertility foods to be eaten by both men and women in traditional societies who wanted to have a baby. 

While many turn their noses up at eating livers, the French nailed it with a creamy spread or dip called pate which is a very convenient and palatable way of consuming livers (and for some the only way of consuming livers). We have a truly wonderful ongoing supply of our organic artisan sage & thyme chicken liver pate at Broth Bar & Larder and via our online store for delivery to all of Sydney, Wollongong and most of NSW.

If you’d like to learn how to make your own pate (it’s very simple!) and other organ meat dishes (both in sneaky form, and presented loud and proud!) check out my online organ meat workshop.

Whether you buy it or make it, I recommend you consume livers at least once a week (and more so if you’re pregnant, want to fall pregnant, breastfeeding, anaemic or have low immunity). I love pate on cucumber rounds, apple rounds, with veggie sticks, or smeared on quality sourdough or sprouted bread.

Like all food, not all liver or pate is created equal so ensure you are choosing livers and pate from pastured poultry and preferably certified organic.

And in case you’re wondering, no the liver is not a storage house for toxins - it is a storage house for nutrients. In a well functioning body, toxins pass through the liver and are eliminated through normal elimination means (or are stored in fatty or nervous tissues) as opposed to being stored in the liver. Another myth that is often bandied around in conventional dietetic circles is that livers can cause vitamin A toxicity. Vitamin A toxicity can only occur un the absence of vitamin D. In a whole food form these micronutrients are perfectly synergistically balanced.

Learn more myth busting and nutritional theory (along with loads of recipes) in my online organ meat workshop!

NEW PRODUCT: 5 week fridge stable bone broth

I’m so pumped to announce our NEW PRODUCT – a 5 week fridge stable bone broth available in both chicken or beef and in 2 glass jar sizes: 500ml and 1L. 

To call it a new product isn’t technically correct as it’s the same product that you’ve known and loved for 10 years but a different bottling technique that keeps it fridge stable for 5 weeks!

Why have we done this? Convenience! Frozen broth (especially in glass jars) takes too long to defrost to consume at a moment’s notice. A fridge stable broth is incredibly convenient if you’ve gone away for several weeks to return home to broth awaiting in your fridge ready to heat and consume. 

This fridge stable broth is available at Broth Bar & Larder and via our online store and will start to roll it out to stockists. 

Why drink bone broth? 

This age-old elixir of health is renowned for it’s gut-healing, immune-building, skin-glowing, bone-strengthening and emotionally-calming effects. 

What makes our bone broth unique:

1. Our ingredients are certified organic

2. The water used is reverse osmosis and our salt is unrefined without anti-caking agents

3. The bones are from pastured chickens and 100% grass fed cows (all certified organic)

4. Our broth is made in small batches and slow simmered for approx. 15 hours

5. We do not store our broth in tetra-packs or plastic containers but instead use glass jars or food grade bio cardboard. Fridge stable broth is only available in glass jars. 

6. Our bone broth is FODMAP-free and hence the least allergenic on the market. 

7. We are a local company owned by a single mama who was the first to sell bone broth in Australia over a decade ago way way way before it became trendy. It was my way of healing myself and my family after numerous health crises when the conventional health care system repeatedly failed me. Out of desperation and love, a passion (and fire in my belly) turned into a business.

How to consume?

Drink bone broth straight up (or flavour bomb with  lemon juice, ginger, garlic or turmeric, tamari, Red Boat fish sauce), use it as a base for soups and stews, or to cook rice. 

If you care to make your own bone broth - awesome - please check out my online bone broth workshop.

Whether you buy it or make it- please just get quality bone broth into you and your kids every single day. A cup of bone broth a day keeps the nasties away!!

With love,
Soulla xx