Organ meats cooking class - 7:30pm Thursday 25th July 2013

I will be running an organ meats cooking class/workshop on Thursday 25th July (first week of school term 3).

I will be showcasing ways in which you can easily incorporate (and disguise!) nutrient-dense organ meats into meals including:

(a) chicken livers (in the form of pâté and as vegetable stir fry) (b) lambs brains (via omelette, cheesy scrambled eggs, and crumbed in spicy activated buckwheat flour) (c) bone marrow (via vanilla berry custard and meat patties)

Cost is $60 per person and includes:

• information on the nutritional benefits of organ meats
• detailed handout including information on where to purchase organ meats with prices, and step by step recipes
• practical demonstrations
• hands-on experience
• food tasting
• opportunity to ask questions of myself and a local butcher

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When: 7:30-9:30pm (ish) Thursday 25 July 2013 Where: 77a Hewlett Street, Bronte.

Spaces limited

RSVP:  To secure a spot contact soulla.chamberlain@me.com or 0407 871 884 and deposit funds (referenced with your name) into bank account:

Account name: star anise organic wholefoods

BSB: 062 267 Account no: 10166103

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Please feel free to forward to any friends or family members.

Organ meats from pastured animals are the most nutrient-dense foods on the planet. Liver is loaded with fat soluble vitamins A and D, essentially fatty acids, highly absorbable iron, B12, protein, zinc and the richest source of folate. Organ meats should ideally be consumed at least once 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. Organ meats were part of all traditional diets and were the most highly prized parts of the animal for our hunter-gatherer ancestors. Most people in modern society simply don’t consume organ meats on a regular basis. Here’s your opportunity to build reserves of strength and vitality by learning how. 

Bone-broth cooking class: Thursday 21 February

I aim to run 1 cooking class per month this year. First cab off the rank is my favourite nutrient-dense food on the planet that I think we all should consume daily: bone broth (otherwise known as stock). Why? Here are a few reasons why broth is my and my family's foundation food: 1. broth should be consumed whenever muscle meat is consumed. This is because methionine from muscle meat can only fulfil its essential functions in the body in the presence of glycine that can be found in the skin, bones, connective tissue and organ meats of animals. Modern diets provide abundant quantities of methionine-rich muscle meats while bone broths have fallen by the way side.  The result of this imbalance is that excess methionine in diets rich in muscle meat generates toxic byproducts which is likely to contribute to reduce longevity, cardiovascular and other chronic disease. I am NOT saying that we shouldn't eat muscle meat, but that we need to team it with broth or some other glycine rich food.  An excellent article detailing the science behind this is written by Chris Masterjohn PhD and can be found in the Weston A Price Wise Traditions journal 2012, Vol 13, No 3, P 15. This shows us that nutrients often cooperate with one another to produce vibrant health.

2. the gelatin in the broth aids in digestion (a must for anyone with digestive issues)

3. the collagen in broth builds and repairs joints, cartilage, ligaments and tendons (a must for athletes, anyone with osteo-skeletal issues and sporting injuries)

4. the collagen in broth is a kind of rejuvenating youth serum, making your skin glow and look years younger (this is why I like to say that bone broth is my botox)

5. broth makes everything more flavoursome (from smoothies to casseroles to soups, jellies and sauces)

6. broth is immune-building and fortifying (a must for young kids, anyone who frequently succumbs to flues and infections, or aspires to have a bullet-proof immune system)

7. broth is a great source of protein, healthy saturated fats from pastured animals and a multitude of micronutrients that we need to function and perform our best. People who regularly consume broth report feeling stronger with more energy (myself included).

So a diet rich in pastured meats, veggies, fruit, eggs and whole dairy is really only half the picture. I believe that for really robust health and longevity we need to place bone broths, organ meats (eg pate) and lacto-fermented foods (like sauerkraut and kefir) center stage and make them a staple rather than a once in a blue moon delicacy. Broths were a staple in all traditional cultures. Remember the wholefoods principle- the whole of the animal (including the bones and organ meat) should be consumed. In fact our hunter-gatherer ancestors and people in traditional societies prized the bones and the organ meats of an animal over and above the lean muscle meat. Most people in modern society simply don't consume home-made broth on a regular basis. Here's your opportunity to kick-start the new year by learning how. 

Cost of the cooking class is $60 per person and includes:

* information on the nutritional benefits of bone broth * a detailed handout with step by step guide on how to make a good broth

* recipes that incorporate bone broths

* ways to incorporate bone broth into daily meals and drinks

* practical demonstration

* hands-on experience

* food tasting including French onion soup, chicken broth with lemon juice, pumpkin soup, and bone marrow vanilla berry custard. 

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When: 7:30-9:30pm (ish) Thursday 21 February 2013

Where: 77a Hewlett Street, Bronte.

RSVP:  To secure a spot contact soulla.chamberlain@me.com or 0407 871 884 and deposit $60 into bank account:

Account name: star anise organic wholefoods

BSB: 062 267 Account no: 10166103

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Please feel free to forward to any friends or family members.

For more information on the benefits and uses of bone broth refer to one my earlier blogs here.

Other cooking classes/workshops proposed for the remainder of the year include:

*  March - raw meats (wild salmon Ceviche, steak tartare, beef carpaccio) * April - snacks and desserts * May - Growing Healthy Babies...Naturally workshop (to be held at yoganic yoga studio) *June - casseroles *July - chicken liver pate * August - catering for a junk-free kids birthday party * September - home-made condiments (mayonnaise, tomato sauce, Tzatziki and other dips) and vegetables * October - lacto-fementation workshop * November - fat loss /general Q&A /community discussion

The Conscious Club

Have you  heard of The Conscious Club?? In my teens and 20s and I used to go out to become unconscious. Now in my late 30s (yes I can still say that I am in my 30s....just!), I go out to become more conscious. Funny that.

Tim Brown, one of Sydney’s foremost meditation teachers, was instrumental in creating the “The Conscious Club”. The first inspiring gathering unexpectedly attracted a couple hundred people at Bondi Pavilion last August. Since then there's been a CC event every couple of months with growing numbers of people attending. Each event goes for about 2 hours and usually involves an inspirational guest speaker, an insightful short documentary film, live music from local artists, a 20 minute group meditation session (which is a pretty incredible experience to sit in a room with a couple hundred other people in complete silence and not say a word- quite an awesome feat for me!!!), food and drinks (herbal tea and coconut water) and above all a great opportunity to meet and connect with like-minded people in our local community.

The next  event is Thursday 17th May in Paddington. The guest speaker will be international author, scientist, researcher and genius teacher, Dr Joe Dispenza, who was one of the scientists featured in the award winning film ‘What the bleep do we know!'  There will be a short French film, music and all of the usual other stuff. I'm going to be there, so if you want to join me buy tickets soon as the last few events have sold out within days!

To book or find out more click here. Join the Club by filling in your email address on their home page so that you are notified of upcoming events.

 NEVER DOUBT THAT A SMALL GROUP OF THOUGHTFUL, COMMITTED PEOPLE CAN CHANGE THE WORLD. INDEED, IT IS THE ONLY THING THAT EVER HAS.MARGARET MEAD.