Don't say this too quickly!  Double- trouble (raw, vegan) brownie!  Oh AND keep reading to be in the running to WIN.

serves 1 (just me)
(just kidding, it serves many) (but nobody will want to share it)

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BACK by popular demand… my Gentle Body Cleanse!

 

 

I announced earlier this year that my Gentle Body Cleanse was getting all done up, and I can't wait to bring that to you!  But in the mean time, so many people are STILL asking to cleanse and whilst we're not quite ready to reveal the grown up version yet, here's your (second) chance to do my Gentle Body Cleanse.  

I released 100 places, 2 weeks ago for this cleanse – it sold out in 12 hours.  So, with that in mind DON'T miss out this time – don't walk – RUN!  I'm honestly not sure if I will do another of these this side of Christmas.

Here's what you need to know:

I'm opening the cleanse up again – but please remember places are limited.  Please follow this simple procedure to be onboard.

To participate, you'll head to purchase your 'ticket' via this eventbrite link.

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Some of you have been doing my Gentle Body Cleanse this week and LOVING it; telling me how amazing you all feel.  I love so much how incorporating simple, wholefoods has a massive impact on our bodies.  For those of you who haven't been able to join in the fun, stay tuned for another cleanse in coming weeks! (spread the word)

 

Now here's a recipe to knock your socks off and equally one to tick off boxes for EVERYBODY, cleansers included!  So to go out with a bang or to put a bit of bang into your weekend, get onto this AMAZING Green Split Pea, Coconut and Vegetable Soup by my wellness babe and co-host of season 3 on healthtalks, Adele from Vegie Head

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This looks AMAZING.  My good foodie friend Sarah Britton is back with another amazing creation!  And stay tuned, I'll be chatting more with this beauty in the following weeks – we must catch up on her growing bump!

Until then – enjoy this one.  It's full of great fertility boosters like radish (hello sperm) and beans (protein factor.. tick!).  Super easy and will have your ovaries happy!

Minty Black Bean Salad for a Crowd 
Serves 25-30

Ingredients:
9 cups (1.3kg) dried black beans, soaked overnight (or 8 hours)
1 ½ cups (275g) quinoa, soaked overnight (or 8 hours)
2 large fennel bulbs
1 head radicchio
1 bunch radishes
2 bunches green onions
3 bunches mint
1 bunch flat-leaf parsley
a few handfuls sprouts (I used sunflower)

Dressing:
juice of 2 lemons
juice of 3 limes
1 clove garlic, minced
½ tsp. fine grain sea salt
½ cup cold-pressed olive oil
2 Tbsp. maple syrup (or liquid honey)
a couple pinches cayenne pepper

Directions:
1. Place the black beans and quinoa is separate bowls and cover with plenty of water. Let soak for at least 8 hours, or overnight.
2. Drain and rinse both beans and quinoa well. Place beans in a large pot, cover with water, bring to a boil and reduce to simmer with the lid on for about 40 minutes. Add three tablespoons of salt and continue to cook until soft (but not mushy!) – another 10 minutes or so. Drain and rinse well. Let cool.
3. Place quinoa in a pot, add 2 ½ cups water and a teaspoons of salt. With the lid on, bring to the boil and reduce to simmer. Cook until tender, 15 minutes or so. Set aside with the lid off to let cool.
4. Make the dressing by placing all ingredients in a jar with a tight fitting lid. Shake to combine.
5. Prepare the vegetables. Begin by slicing the fennel bulb into very thin strips (a mandoline may help). Place fennel in a large serving vessel, pour a little of the dressing over, and toss to marinate (this also prevents browning). Add thinly sliced radish and green onions, toss to coat. Next add the cooled black beans and quinoa and pour the remaining dressing on top. Fold to combine. Let sit for 20-30 minutes to marinate.
6. Chop the herbs and radicchio, and add to the salad. Fold to incorporate. Season to taste. Sprinkle sprouts on top if desired, and serve to a hungry crowd.


This is an original post written by Sarah Wilson and shared on her blog

I asked her if I could use her post today mostly because why re-invent the wheel? Also – I love her, she wrote the foreword to my ebook Fertilise Yourself.  Plus I loved her bits and bobs she shared in her original post.  Most of all I want you to know this is the most hormone boosting, fertility pumping, immune helping recipes you'll ever lay your sweet eyes upon.  I talk about bone broth in my new book – Eat Fat, Be Thin too.  Get on it!

 

I’ve mentioned on twitter that I’ve been making bone broth and some of you asked for the details. And so I oblige!  I’ve become a big fan for a bunch of overwhelming reasons I’ll outline below. Sally Fallon introduced me to the stuff in Nourishing Traditions and since then I’ve followed a community of people who can’t stop raving about it. A lot of nutritionists steer their clients to simply drink bone broth. That’s it. The stuff is so full of good stuff…who needs supplements?

 

Making it is easy and cheap, albeit not very attractive. See the pics below, or this from Sally Fallon when describing the final stages of cooing: “You will now have a pot of rather repulsive-looking brown liquid containing globs of gelatinous and fatty material. It doesn’t even smell particularly good.”

Nice. But regardless…

I buy the bones from the farmer at the farmer’s market for $2 a bag. But if you’re not near a farmer’s market, your butcher will sell some to you (or give them to you!).

I make a batch and freeze it for soups and stews (in 500ml containers) and also in 200ml serves to drink as a soup, or to use for braising veggies (instead of using oil). You basically use it as you would stock, but it’s richer, more gelatinous and more nutritious.

Here’s a bit of a cheat sheet (if Sally hasn’t scared you off)!

bone broth: the deal

Bone broth is like normal stock but made with big, cheap bones which are simmered for a very long time (24 hours-plus).  At the end of cooking, a stack of minerals have leached from the bones and into the broth that the bones crumble when pressed lightly.

why would you?

Because it is soooo good for you.

1. Our immune systems love it.

It’s rich in calcium, magnesium, phosphorus and other trace minerals, which are easily absorbable, thus assisting the immune system.  Mark’s Daily Apple has a great article breaking down all the nutrients found in bone broth.

2. It’s great for arthritis and joint pain

It contains glucosamine and chondroiton – which help mitigate the deletorious effects of arthritis and joint pain. Rather than shelling out big bucks for glucosamine-chondroitin and mineral supplements, just make bone broth and other nutritive foods a part of your regular diet.

3. It’s a digestive aid

It helps break down grains, beans, legumes, vegetables and meats and is hydrophilic in nature, which means that it facilitates digestion by attracting digestive juices to food in the gut. Bone broths have been used successfully in treating gastro-intestinal disorders, including hyperacidity, colitis, Crohn’s disease, and infant diarrhea.

4. It rebuilds the gut

Chris Kresser says the gelatin in bone broth helps in repairing the integrity of the gut:

“Homemade bone broth soups are effective in restoring a healthy mucosal lining in the stomach. Bone broth is rich in collagen and gelatin, which have been shown to benefit people with ulcers. It’s also high in proline, a non-essential amino acid that is an important precursor for the formation of collagen.”

5. It combats stress + inflammation. 

Which is a boon for AI sufferers. Glycine is an “inhibitory” neurotransmitter, and promotes natural sleep and has a “quieting”, protective antistress action. Read more here.

6. It’s great for thyroid issues

Eating muscle meat with a rich source of gelatin counters the negative effects of methionine, cysteine and tryptophan leading to a more efficient metabolism (healthy thyroid).

7. It’s great for nails, hair and women generally. 

Rich in both gelatin and collagen it promotes bone and joint healing in addition to supporting digestion.It helps to support the connective tissue in your body and also helps the fingernails and hair to grow well and strong.

Also it’s super cheap. I just made 3.5 litres of the stuff and then I got excited and added up how much it cost me…ready…$3.90. By using the bones from leftover roast chickens matched with vegetable scraps you’ve saved, you can whittle that paltry sum down even lower.

Beef Bone Broth

This recipe is mostly taken from Sally Fallon’s Nourishing Traditions.

about 2-3kg of bones (beef marrow, knuckle bones, meaty rib, neck bones – whatever the butcher will give you)
about 3-4 litres of cold water
1/2 cup vinegar
2-3 onions, coarsely chopped
3 carrots, coarsely chopped
3 celery stalks, coarsely chopped
several sprigs of fresh thyme, tied together
1 teaspoon dried green peppercorns, crushed or a tsp black peppercorns


Place the bonier bones (ie not much meat) in a very large pot with vinegar and cover with water. Let stand for one hour.

Meanwhile, place the meaty bones in a roasting pan and brown at 350 degrees in the oven. When well browned, add to the pot along with the vegetables.

Add additional water, if necessary, to cover the bones; but the liquid should come no higher than within one inch of the rim of the pot, as the volume expands slightly during cooking.

Bring to a boil. Reduce heat and add the thyme and crushed peppercorns.

Simmer 12-72 hours.

As Sally says: You will now have a pot of rather repulsive-looking brown liquid containing globs of gelatinous and fatty material. It doesn’t even smell particularly good.

Strain the lot (you’ll need to use tongs our your hands to pull out the bones) into a large bowl. Let cool in the fridge and then…

Operation Remove Fat Layer.

This is a little grose, but somehow satisfying. The congealed fat on top is usually a good 1-2cm thick and you can literally pick it up in chunks (like ice over a pond) and turf it.

Divide into containers and freeze/eat.




 some things to know:

  • You brown the meatier of the bones in the oven first to 200 degrees C for 45-90 minutes. Lamb/beef bones give better broth if roasted in the oven first.
  • Acid is necessary in order to extract the minerals from the bone. Add some vinegar  to aid in leaching these minerals – in particular calcium -and other nutrients from the bones.
  • The water should be cold, because slow heating helps bring out flavors.
  • Stock will keep several days in the fridge…I mostly freeze it though.
  • Boiled down it concentrates and becomes a jellylike fumée or demi-glaze that can be reconstituted into a sauce by adding water.
  • For more information Nourished Kitchen is a great resource. Ditto Sally’s Nourishing Traditions.

some things to do with bone broth:

* Drink it like a soup

* Make this amazing Wild Mushroom stew (picture above).

* Braise vegetables with it. I use a tablespoon or two instead of oil when doing stirfries.

* Gravy!!!

Best winter snacks EVER!

It can be a little tricky to find quick, easy and most of all yummy snacks in winter – especially when I advocate for less cold and raw food in the diet to optimise digestion and fertility.  If you want to brush up on the concept around this, read about that here.

But because your digestion works more efficiently this way, it's important to find quick and easy substitutes to get you through the colder months.

So, here are my top 3 winter snacks to see you through until you dust off your swimmers (and keep your body summer ready)!

 

Miso Soup

So easy, so good!  You can buy instant miso soup in little sachets and simply add hot water.  Best winter snack EVER!

This is my favourite one.

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Good Food Friday: Lola Berry’s apple crumble

This wintery weather has me climbing the pantry, hoping that something good looking and oh so delicious might just jump out.  You too?  I know, welcome to winter.  We want food.  Lots of warm nourishing food.  It's perfectly normal for our bodies to crave wholesome hearty foods moving into winter – something just like Lola's apple crumble.  How good does this look?  Lola shares her recipe today to take us into the weekend.  And because it's all about being awesome – you can watch her clip below and see just how she likes to put it all together. 

Happy Friday!

Preheat oven to 180°C.

6 large granny smith apples, peeled, cored and diced into 2 cm pieces


1 lemon, juice only


1 vanilla pod, seeds scraped


2 teaspoons ground cinnamon

2 cups almond meal


1⁄2 cup flaxseed meal


1 teaspoon nutmeg


2 tablespoons coconut sugar


1⁄4 cup extra-virgin coconut oil, melted

1⁄4 cup chopped, macadamia nuts


1⁄4 cup flaked, almonds

 

Place the apples in a pie dish with lemon juice, vanilla seeds and 1 teaspoon of cinnamon. Mix until apples are evenly coated.

In a bowl combine almond meal, flaxseed meal, nutmeg, remaining cinnamon and coconut sugar. Stir in coconut oil and mix well until mixture resembles sand.

Cover apples with topping mixture and place in oven. Bake for 40 minutes or until apples are tender and topping is golden. Sprinkle over chopped macadamias and almonds. Serve with a scoop of organic coconut ice cream from a health food store, or some biodynamic whole-milk yoghurt.

 

Watch Lola in action!

 

 

Check out Lola Berry on her website or connect with her on facebook and twitter

and for more awesome recipes grab yourself a copy of Lola's book the 20/20 diet by clicking the image below

 

Good Food Friday: Lee Holmes Chai Custard

 



Oh wow wee!  I can hardly believe what I'm seeing.  This looks totally divine.  And for all my happy cleansers out there – thank me later!  Get onto this one guys – this is from Lee's book who you met on wednesday.  Super Charged Food not only has this stunning recipe but also a swag of other delights.  Happy Friday.
 
 
  • 4 organic eggs
  • ¼ cup coconut milk
  • 2 TBS coconut oil
  • 1/2 cup boiled filtered water
  • 1 tsp. gelatin 
  • ½ tsp. stevia powder
  • 1/4 tsp. nutmeg
  • 1/4 tsp. cinnamon
  • 1/3 tsp. cardamom
  • Pinch Celtic Sea Salt
  • 1 tsp. Vanilla extract

In a measuring jug place four tablespoons water and sprinkle gelatin, let soak for a minute

Place eggs into blender and add coconut oil

Add the gelatin in water to the blender and then add remaining boiled water slowly and the remainder of the ingredients making sure that the blender is on a low speed

Pour the custard into a bowl and freeze for one hour until set then transfer to the refrigerator to chill

Serve chilled in parfait glass topped with crushed almonds and enjoy

 

Grab a copy of Lee's book Supercharged Food here 


Good Food Friday :: Fertile Fig Tart

 

I enjoyed the most delicious fig tart at a delightful dinner party with on of my BFF's last weekend.  It was in fact, a greek inspired gorgeous spread.  She had made this one pictured above and it was to die for.  

I've modified the recipe to make it a little more fertile friendly.  And know this :: figs are great for making amazing semen.  Enjoy my fertile friends!

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