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Grainfree Tabbouleh

This is a family favourite in our house and a weekly fridge staple as we find that the salad gets better and better as the days go by.


What you will need:

1 Cauliflower

1 Cucumber

2 Cups of cherry tomatoes

1 Big bunch of Mint

1 Big bunch of Parsely

salt and pepper

1 Lime (juice and rind)

2 Tbsp olive oil


Cut all florets off cauliflower and place in food processor. Blitz until it is a rice, crumble consistency.

Place in a bowl with juice of lime and olive oil. Leave to side

Chop cucumber and tomatoes to a similar size (diced or cherry tomatoes quartered)

Chop herbs (as fine as you can but don’t worry if you have some bigger leaves)

Add cucumber, tomatoes and herbs to cauliflower and fork the mix until combined.

Salt and Pepper to taste.

Serve with lamb cutlets, coconut kefir mint yoghurt and grainfree wraps (recipe to come for wraps)

Coconut Meat Wraps



What You Will Need:

1 Young Coconut (meat and water)

1 Dehydrator


Open Coconut 

Use the butt of a big knife and pierce the top of the coconut in a circle around the top. You need to use a bit of force so don’t be afraid to real whack the coconut. You’ll have bits of shell and juice flying everywhere so it can get a bit messy. Once you have pierced all around use the tip of the knife to pop open the top by placing it just under the pierced shell and twisting until the top of shell breaks fully away from the base. 

Pour coconut water into jar or jug (if the water is pink, chuck it, it’s off)

Scoop Meat out

Using a dessert spoon start scooping all the meat out. Don’t forget about the coconut at the top just under the opening.

Place Meat and about 1/4 Cup of coconut water into blender

Blend on high for 3 minutes until it resembles a thick goopy sludge. (You may meed less or more water depending on how much meat you scraped out but 1/4 cup is a good start)

Set your Dehydrator Up (use a pre cut sheet of baking paper or a specialised mat if you have a mesh or slotted base to your dehydrator. Alternatively you could use your oven)

Set Dehydrator to 55c- Set oven to lowest possible setting

Pour sludgy coconut mix onto dehydrator tray or oven tray. Spread evenly to 1/4 inch thick (you don’t want it too thin or thick)

Dehydrate for 3-6 hours (I checked mine at 4 hours and it was still a little sticky so i flipped it and left for another two hours)
The finished product resembles a fruit leather like wrap.
Fill with some fresh organic lettuce, pulled pork or roast chicken, homemade mayo and fresh heritage cherry tomatoes and enjoy
Keep Eating Real Food.

Where have I been….

It’s been over a month and I’m never usually this tardy! So where have I been.

Holidays was number one on the list.
Shooting and editing weddings was number two.
Then I decided that I wanted to incorporate my work (photography) with my passion (this) and produce an ebook of recipes, images, motivation, lifestyle and everything that I have experienced on my journey

Training for a half marathon is also on my list for the next two months.

Stay tuned for some yummy recipes and images- I need guinea pigs after all.

Australia Day Celebrations

As per usual a holiday with holiday food and if you’re like me and avoid having to join in the festivities because the array of food you CAN’T eat and WON’T eat is being waved in your face it’s just torture… then read on. I have an Aussie line up that will have all the Western Diet Eaters begging you for a bite.
This can all be done the day before, the morning of- You only need 2 hours out of your day.

Cold Roast Chicken
People seem to buy a chook from the shops, some rolls, coleslaw….no more!Image

1 free range, chemical free chook (trust me they taste better)

2 Tbsp ghee or coconut oil (melted but cool)
1 Tsp Turmeric
1 Tsp Paprika
1 Tsp Cumin
1/4 Tsp Himalayan Salt
1 large Lemon

Preheat oven to 180c

Grab a Roasting tray, pop your chicken in.
Cut lemon in half, pop both halves into the cavity
Mix spices and ghee
Rub all over giving a good massage
Season with salt

Cooking will depend on your chicken size but generally it is 30 mins for every 500grams.
Pearce with fork into breast (between the leg joint and see if juices are clear. Alternatively You could cut into chicken and see also)
Take out of oven, wrap in foil and leave for 20 minutes

Carve and pack for picnic or arrange on a platter with homemade slaw, a big bowl of homemade mayo and some delicious hard boiled eggs.

Alter if you are avoiding nightshades, or blanch before if you are avoiding raw

1/2 purple cabbage (shredded)
2 Carrots (julienned)
1 Red or Yellow Capsicum (julienned)
2 Zucchinis (ribboned)
Mix of a bunch of basil, parsley and mint

Toss all together in a bowl


1 Large free range egg
1 cup oil
Squeeze of 1 Lemon
Pinch of salt

Use a large jar that will fit hand blender (barmix) in
Place egg in first
Add oil, lemon and salt
Let egg settle to bottom
Use hand barmix, bullet and start pulsing.
Mayo will form quickly, work the mixer up and down
Add flavours like mustard, chives, dill, pickles, curry, chilli….whatever your taste is.


Yes, these are doable, I doubted myself and searched hard to find one that I was happy with.

6 free range eggs
2 Tbsp 100% Maple Syrup, honey or rice malt syrup (whatever sweetener you use)
2 tsp Vanilla essence
1/4 cup coconut oil (or macadamia oil)
1/2 cup coconut flour
2 tsp gluten free baking powder

1/4-1/2 cup liquid coconut oil
160ml coconut milk
2 Tbsp cacao
2 Tbsp 100% maple syrup or honey
1 tsp vanilla

Desiccated coconut to roll in

For the Sponge……
Preheat oven to 160 (or as I did, turn oven down from chook temp)

Place eggs in ball
With hand beater, beat on high for 7-10 mins (until they are super fluffy)
Add sweetener and vanilla, mix for another minute
Add Coconut oil, mix for another minute

Sift flour and baking powder in (I didn’t sift and I wish I did…lumpville)
Mix well.

Pour into 22cm slice tin (lined with baking paper fully)
Bake for 25 minutes
Leave to cool for 30 mins before removing from tray
Cut into squares when completely cool

For the Chocolate…..
Make sure coconut oil is liquid (and maybe a little warm)
Add all ingredients to bowl
With hand mixer, mix on low for a minute until combined

Now you can slice these squares in half and spread some chia jam on them or go as is
Dunk squares into chocolate
Roll around in coconut and place on cooling rack
Place in fridge to fully set

Fried Rice

Picture is before cauli-rice (leftover cauli from lunch was thrown in by my daughter)

1 whole cauliflower (heads cut)
1 zucchini
1 Carrot
1 Sweet Potato
1 cup brocoli florets
1 bokchoy
3 Rash (chemical free) bacon
2 Free Range Eggs
Handful coriander
2 Tbsp Tamari
A few drops of fish sauce
Salt and Pepper

In food processor place cauliflower and pulse until it crumbles to rice consistency
Place in saucepan with 1 Tbsp water, lid on and on low heat for a couple of minutes (personal thing, I like it not 100% raw for my digestion. Raw is fine though)

Dice veggies to same size.
Cut Bacon into strips (2cmx3cm)

Add a little ghee to pan, fry off bacon
Add veggies and fry until soft. (keep tossing/stirring to avoid uneven cooking)
Add tamari, fish sauce to two beaten eggs
Make and well in centre of veg and pour egg
Once egg is cooked
Slice into strips in pan

Salt and pepper to taste

Leave to cool

Add cauli-rice and coriander

That there my friends is a recipe for Australia Day success.
Pop the carcass into the slow cooker before you leave and get some bone broth going for post-Australia day cure.
Enjoy your day, celebrate like a true Aussie, listen to JJJ Hottest 100, grab some Vitamin D and laugh with friends and family.

Bone Broth

My family eat a very clean, nourishing diet. We either exercise daily, practise yoga, meditate and avoid chemicals as best we can. However we are three small beings in comparison to the world we haven’t got a chance of conquering all the elements. Whether it be a hidden number in foods, an indulgence that bites us in the bum, pollution, the environment is full of things we just can’t avoid, really?!.

As stated last week, candida is a real pain in the intestines, it hangs, it holas, it really really annoys me. I see so many people that have overgrowth and continually feed the suckers without knowing so hopefully you’ve all got the lowdown on candida now and are taking control of your gut.

One way we nourish our bodies and build defence against overgrowth as well as eliminating inflammation, cleansing our system and establish building blocks for ultimate health is through bone broth. Wonderful gelatinous goodness that I strongly suggest adding to your lifestyle NOW.

My two favourite recipes:

Chicken Bone Broth (in the slow cooker)


Either a cooked chicken carcass (we roast a chicken a week)
Chicken necks, wings (raw)

A couple of carrots chopped
Onion chopped (optional of course we are an onion free house)
Green Beans
Kale, Spinach, Cabbage (the left overs that haven’t gone to compost or whats left in the fridge)

1 Tbsp Apple Cider Vinegar (this helps bring all the goodness out of the bones and into the broth)
2 tsp Himalayan Salt
Herbs of choice (bay leaf, oregano, thyme, basil)

Water (filtered preferably)

Put everything in the slow cooker, set to low and leave for 24-36 hours (yes that long)
Strain the Broth and leave to cool.
Depending on the collagen from the bones your broth can turn to jelly (this is good, very good)
Add Great Lakes Gelatin if you like (buy from here)
Portion and freeze


Beef Bone Broth (two steps)

Buy your bones from the butcher. If you’ve got a good butcher they’ll give them to you for nothing
Roast the bones for 3 hours at 180
Transfer to slow cooker

Just as above add a few veggies, herbs, ACV, water

Cook on Low for 24-36 hours and strain, cool and jar up!


We freeze ours in recycled jars of different sizes. We have it with our meals  as a drink, we make soups, gravies, stews, casseroles. Anything we can. My daughter loves a cup of broth with her lunch. I love broth an egg and lacto-fermented veggies….so nourishing.


Best thing about broth, you just leave it to do its thing and then reap the benefits.
Try some this week, it will truly change your life!

Keep eating real food!