We are now selling in Potts Point and Peakhurst

We are now selling to the following 2 new stores:

Foodies Organic Supplies in Peakhurst

Foodies sells fresh organic and biodynamic produce and also provide an online service. They will initially stock my activated macadamia nuts, beef stock, chicken stock, sokolata (raw dark chocolate) and chicken liver pates.

 They are located at Shop 1, 802 Forest Road Peakhurst NSW 2210. T: 02 9533 4747

Adora Healthy Living at Potts Point

This gorgeous little store run by the lovely Dorota will initially stock my chicken, beef and pork bone broth, chicken liver pates, power bars, activated nut coconut balls and beet kvass. To celebrate the launch, they are holding at in-store tasting of my products this Saturday 28th March 11:30am-1:30pm at: Shop G05, 46a Macleay St, Potts Point NSW 2011. Entry from Greenknowe Ave. I will be there handing out loads of yummies to sample. Come down and say hi if you’re in the ‘hood!

T: 02 9380 8820
Hours: M-F 10AM-7PM, Sat-Sun 10AM-6PM
www.facebook.com/adorahealthyliving
www.instagram.com/adorahealthyliving

If you would like to be added to my pâté email distribution list…

Did you know that pastured livers are the most nutrient-dense food on the planet bar none? They are high in vitamins A, D, E and B group vitamins (crucial for reproductive health) and minerals such as highly absorbable iron, copper, zinc, magnesium and choline. Livers are the richest source of folate of any food (expectant mothers take note!). Livers are also a great source of protein and healthy saturated fats.

Given how vitamin and mineral depleted most of us are in this busy Western world, I believe pâté (or other organ meats for that matter) is something we should be eating least once or twice a week if not more frequently. They are an especially important source of fuel and nourishment for athletes, children, those who are iron-deficient, those wishing to fall pregnant, as well as pregnant and lactating women. To read how one mother overcame dangerously low iron levels during her pregnancy with daily consumption of livers (as opposed to iron tablets that her doctor was pushing), read one of my earlier posts here.

Concerned about the taste? Chicken liver pâté is a very palatable way of consuming organ meats. I suggest eating with vegetable sticks or on traditionally prepared bread (sourdough, sprouted etc).

I make chicken liver pâté on a weekly (or fortnightly) basis with livers from Burrawong pastured hens  (and other ingredients that are either certified organic or if not certified then in substance organic).

I run regular cooking classes on how to cook organ meats but if you don’t have the time, energy or inclination to make pâté on a regular basis (or if the idea of handling livers freaks you out) then consider being added to my pâté email distribution list. All you need to do is let me know (via text 0407871884 or email soulla.chamberlain@me.com) your email address and I’ll add you to the list so that you will be notified whenever I make pâté and which flavour I’m making. I make 4 varieties: (a) sage and thyme, (b) rosemary, (c) date, and (d)  fig (the latter 2 are a sweeter introduction to the world of pâté). Then you simply let me know if you want any and when you can collect from my workshop in Waverley. I retail it for $19.80/240g tub and it can befrozen- handy for a summer picnic or a rainy day emergency. Pâté keeps 5 days in the fridge once the butter encasing is broken.

New Happenings in the Wholefood Scene in Sydney & Beyond…

Thought all you clean-living folk out there might be interested to know that…

• The Canadian Way is now stocking their 100% wild salmon, tuna and other products at Kingsley Meats in Rose Bay and at All Good Things Organic Market in Wollongong. Did you know that this salmon is the only 100% guaranteed wild (not farmed) salmon in Australia? It has an omega 3 to 6 ratio of 10:1 so highly anti-inflammatory. The salmon comes in frozen fillets, tails, smoked and salmon roe. Also try his tuna (even higher in omega 3 – I made a lovely tuna ceviche today – pictured below), halibut and black cod. Check out his list of stockists for a location closest to you. Still not sure about the wild versus farmed thing? Contact me.

• A gorgeous organic store has opened up in Maroubra called Coco’s Wealth of Health selling premium quality products including Cleos dairy, pastured meats and my activated nuts.

• Nelson Road Tuckshop on Bronte Road, Bondi Junction (near Westfield)  is an organic cafe which opened up earlier this year. I haven’t eaten there but the menu looks good, the staff were friendly and happily answered my pesky questions. They only use olive oil in their salads, have a couple of different sourdough breads including gluten-free one (wild rice and quinoa) and eggs for brekky are soft-boiled. Another good eating out lunch option when you’re in the junction near the Westfield end.

• Sprout Wholefood Grocer opened up in April this year  stocking a wide range of wholefood products including certified organic produce, Cleos dairy, Green Cow Organic meat and poultry, and my activated nuts and some of my other products. It comes complete with a movement studio upstairs, a herb garden, and a cafe (7am-4pm).

• Thr1ve have recently opened a new store in the Brisbane CBD. This is in addition to their stores in Sydney CBD (x2), ACT and Melbourne. Well done Josh! You can buy my activated almonds and macadamia nuts there.

• Woollahra Artisan Market has opened up on the corner of Moncur and Queen Street every Sunday (8:30am – 2:30pm) in the car park next to Zigolinis. Who’se been there? I’m keen to check it out this Sunday.

If something wholefoodie has opened up near you I’d love to hear about it. Please share.