Chia is a very versatile seed from Central America. Chia means “strength” in ancient Mayan because it contains essential omega 3 fatty acids,...

I’ve just created this luscious salad perfect for the coming summer. I eat it for breakfast along with beetroot and sumac crackers, radish kimchi,...

I’m here to tell you that liver is one of THE most nutrient dense foods on the planet.  Packed full of  vitamin A (preformed retinol so it’s already...

Every batch of these life savers is different depending on my mood. At the moment I am using beetroot powder to make them glow pink. They pair...

When you get the feeling that rice crackers are just a health and environmental hazard with all that packaging for very little nutrition, here’s a...

It’s a lovely feeling to go to the fridge and find a mason jar filled with homemade vegetable stock. Instead of those square blocks I used before...

Pre-primalgenic, when I used to eat way more carbs, I loved eating rice, all types – black, brown, white. I eat rice occasionally as I find eating...

Just as limits are lifted on buying packaged milk in the supermarket, I am thinking why wouldn’t I go back to making my own anyway? I know it’s...

I love fish! I love fish cakes! If I have some salmon or firm white fish leftover, this is a simple way to recreate an easy, light dinner. Otherwise...

Bone broth is a winter staple in the frugal kitchen. It is one of the healthiest, cheapest and easiest foods made popular by the GAPS diet. Bone...

Sleep is my best health tonic. Warm creamy drinks before bedtime set me up for a good night’s sleep. As winter sets in with a week of wet, cold and...

I consider all soups and stews, anything slow cooked as soul food. So much love and presence goes into the slow ministrations of a simmering pot of...

At last count our pumpkin patch has produced more than 20 pumpkins this season alone. And they are divine, bright orange and nutty. The pecan tree...

Although not strictly keto because of the high carb content of quinoa flakes and the custard apple, this delicious gluten free “paleo” version of...

Hot chocolate has done a radical makeover with the popularity of mushroom extracts. Chaga, reishi, lion’s mane and cordyceps all have unique...

I love sprinkling my salads, steamed veg, curries or soups with roasted seeds, flaked almonds, kale chips or these morish coconut bacon chips. It...

The winter solstice has passed, the days are getting longer but colder. Winter is calling us to nurture our Yin essence and take care of kidney chi...

I have the good fortune to live in the sub tropics with a mature and producing macadamia nut tree in my garden. This recipe comes with a lot of...

This recipe via two friends is modified from mynewroots. It’s the first success I’ve had with my beautiful fermentation crock by Kinfolk and Co. I...

I love pickles and fermented foods and made kombucha when sharing scobies was all the craze in the 1990’s. Beet Kvass is my favourite drink now....

I was given a jar of gomashio as a gift and marvel at its taste and simplicity, very Japanese. The condiment dates back to 17th century Japan and...

The poor choko has a bad reputation as a depression era food in Australia, when it became part of the staple diet. But when my friends were talking...

Coriander – the leafy herb – you either love or hate. I love this recipe for its taste, cleansing and healing properties, having more potent...

I first tasted this tonic at an Ayurvedic retreat in Bali earlier this year and now it’s one of my staples. Ojas means strong and vital in Sanskrit...

I’m porridge mad and Pink Porridge has got to be my favorite winter breakfast recipe. It’s adapted from the Ayurvedic retreat in Bali and perfect...

This recipe takes me back to the smells, sounds and tastes of idyllic Italy. In Italian, gremolata literally means “to grind something that grows.”...