You know my wellness sista and beautiful friend Melissa Ambrosini (in fact I was with her last night at the Self Love and Sisterhood event!  Winning!!).  You've met her on healthtalks and she's featured on my site before.  She's the girl that teaches people how to fall in love with themselves, get healthy and quit the destructive monkey chatter.  She's beautiful, has a massive heart, and just like me, she's on a mission to help women be a better version of themselves!  I've asked her to share a recipe for our Good Food Friday Treats.  You're in for a treat; meet Mel's Raw Chocolate Cherry Brownie! 

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Good Food Friday :: breakfast power-bowl

 

Wowzers!  Check this beauty out.  We promised you a recipe from Tara who shared with us earlier in the week about her weight loss philosophy and how she can best guide you to loosing the kilos or just get totally healthy.  Whatever way you look at it – I want a bit of this!

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Fertilise Yourself – 30% off!

 

Because every single person needs to know this stuff – I've decided from now until Jan 1, 2013 – the book will be available at 30% less off it's normal price. A saving of over $5 per copy!

When I wrote Fertilise Yourself, I did so because I'm asked the same questions over and over.  So I put all my best advice in the one spot, and put it all into an e-book, being sure to make it super pretty, easy to read (I'd like to think a little funny at times) and simple charts and graphs that are a no-brainer to follow.  Oh, and there are 25 recipes too!  See – everybody wins!

Now 6 months on since it's release, I've discovered a few things.  Yes, people trying for a baby MUST read it.  But moreover, everybody benefits from the principles outlined in this book because being fertile is all about being healthy – not necessarily making babies.  What I've now realised is that this is the sort of guide that every woman  needs to read.  Weather she's 12 or 92.  In fact, my heart hurts every time I hear a sister has had a laparoscopy or that she's been prescribed the pill to 'treat' endometriosis.  Because, this isn't 'treatment' – it isn't a long life solution.  And so, I need you to help me spread this message – which is why, I hope that by offering 30% off, I can help more women (and men) be educated, make better choices and see a healthier future.  

And of course – it's a great Christmas gift delivered straight into your friend's inbox. No parking, and crowded malls to navigate!

You can get hold of your copy of Fertilise Yourself here.

A sugar-free Christmas! 2 minutes with Sarah Wilson

I've been so blessed to have Sarah's support in recent times.  After all, she wrote the forward for my e-book Fertilise Yourself and she's been a huge blessing in so many ways.  Her I quit sugar ebooks are a brilliant guide that I use for patients, and she's a huge voice (and has a huge heart) to help educate thousands of people because, she's good at it – and people listen because they relate to her experience.  For the wellness industry – this is awesome!

With Christmas just around the corner, and the release of Sarah's fabulous new ebook – the 'I Quit Sugar Christmas Meal Plan' – I've taken a few minutes to ask Sarah some questions about how she will be spending this festive season.

Pork or Prawns?  Pork!

Which recipe from your new ebook will be on your Christmas lunch table?  The Christmas Trifle

Wine: red or white?   Red – and I love deep, earthy, bodacious ones, too.

All I want for Christmas is….. A year of guaranteed sleep.

If I could avoid one thing it's…... The buzz of air conditioning.

Your two line Christmas message:   Find stillness and quiet in the busiest, craziest moments for regrouping and refocusing and making sure you're being the best person you can. Because friends and family deserve it.

To get your very own copy of Sarah's I Quit Sugar Christmas Meal Plan click here!

 

 

I've taken a look through the ebook and man, let me tell you as always, it's awesome.  Get yourself a copy.  You'll have the whole family converted with recipes this good!

Good Food Friday! Two recipes from Omid Jaffari!

Well, hopefully you would've seen my post on Wednesday about Omid Jaffari and Botanical Cuisine. (and if not, you can catch up here)

So today I'm sharing two of Omid's amazing recipes, why not give them a try over the weekend and see how you go!

Creamy Mushroom Spinach Pot Pie (cover image)

Omid says: You can have this as an entree by having one pot to yourself. Or make it into a main dish… I've also left spinach at the bottom, so that it has another kick to it after working your way through the mushrooms, walnuts, tomatoes and thyme! Eating should be an adventure!

Serves 4

For the filling:

  • 12 button mushrooms, sliced
  • 1 tbsp light miso
  • 1/2 red onion, thinly sliced
  • 2 tbsp olive oil
  • 1/2 cup washed and thinly sliced spinach
  • 1 sprig thyme, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 vine tomatoes, roughly chopped
  • dash of nutmeg
  • 2 tbsp finely chopped walnuts, soaked and dried
  • 1/2 tbsp almond butter

For the puff pastry:

  • 1 cup almond flour
  • 1 tbsp sunflower butter
  • 1/2 cup pure water
  • 1 tsp nutritional yeast
  • pinch of sea salt

Mix in all of your filling mixture, except the spinach, into a medium size bowl and mix well with a spoon. Leave in the fridge for 20 minutes to mature a little.

To make the detrempe: sift the almond flour and salt together in a medium size bowl. Mix in the sunflower butter into the almond flour, until the mixture resembles coarse cornmeal.

Make a well in the middle of the mixture, and add all the warm water and yeast at once. Using a rubber spatula or your fingers, gradually draw the almond flour into the water. Mix until all the flour is incorporated. Do not knead. The detrempe should be sticky and shaggy-looking. Wrap it in a clean film and leave in the fridge for 2 hours. Then turn the detrempe out onto a lightly floured surface. Knead dough a few times by hand, rounding it into a ball followed by rolling the dough into 1-inch strips, 8 inches long. Brush some light miso onto each puff pastry.

Fill 4 individual bowls with creamy mushroom and spinach mixture slightly over-filling the bowl, but have the spinach sitting at the bottom, and the rest of the mixture on top like a cone. And then top each with puff pastry. With a knife cut the excess part of the puff pastry on the outer edges of the cups. Dehydrate for 15 hours at 45 C. Any remaining pie filling may be used for a canape with sliced cucumbers, or just endives…

Boost your immunity Smoothie

Omid says: The blending of some slightly more unusual ingredients, such as broccoli, avocado and pineapple, makes for a really spectacular taste explosion!

Serves 4.

  • 4 cups water
  • 1 cup broccoli florets
  • 1 avocado, pitted and chopped
  • 1 cup pineapple, peeled and chopped
  • 1/4 cup goji berries, soaked for 3 hours
  • 4 tbsp yacon syrup
  • 1 tbsp afa powder
  • 1 tbsp gubinge powder
  • 1 tbsp lucuma powder

Mix all ingredients in a blender until smooth.

I recently discovered Omid Jaffari, founder and creative director of Botanical Cuisine. Oh my! Just click on that link, and browse for a while… (and then come back here)… WOW!

I know right! Gorgeous site! He makes amazing food, sells delicious products, teaches classes, and shares all he knows. And knowing you'd all fall in love with the site, and Omid! I got in touch with him, and asked him a few questions.

You're not just a chef, you're a RAW chef!  Can you tell us how you landed here? 
Food has always been an integral part of my life. Coming from Tehran originally, the Prussian way is food, food, food!! It's always an event and an opportunity to bring people together and 'break bread' as they say. I never truly believed anything could taste (or smell!) as good as my mother's cooking. I also always had an affinity with fresh foods in their natural form, I find nature endlessly fascinating, One of my earliest memories is stealing cherries and pomegranates from my grandmother’s backyard, before they were fully ripe, they are strong flavour memories and ones I draw on still! I went from Tehran to Auckland and then London, training with some amazing people. It was working with Ruth Watson in London and a stint at The River Café that I really understood the meaning of 'fresh' food and not compromising on ingredients. I found it hard to be satisfied with cooking in other restaurants after that. Then I discovered Raw Food and decided this was a path I had to travel, there are just so many amazing possibilities .I've always approached it from a taste, texture and experience angle, rather than purely health. Health food is still allowed to taste amazing you know!
 
And you founded the Botanical Cuisine Academy.  Sounds… well botanical!  I'd like to know more.
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Eat Fat Be Thin!

Introducing my new book (insert drum roll) "Eat Fat Be Thin."  I teamed up with Andi Lew to share with you how you can have your cake and eat it too! 

When Andi rang through and asked me to co-write with her, there was no hesitation!  She had a vision, and the topic of 'how to eat fat and not get fat' had been on my heart to share too, so this was a wonderful way to pool together our knowledge and help others understand just how to say in shape by fuelling your body well.  You can find out more about Andi here and check out her book on natural parenting.  She's one clever chick.  

But back to Eat Fat Be Thin for a tick.  Not only do we serve up the how's and why's, but we've also included recipes, so you can bring this into your home for all to enjoy the benefits.  Now of course, this all links back to a more fertile you, because as we have discovered in fertilise yourself, fuelling your body well makes you baby ready.  This is just another way you can enjoy delicious treats and stay on track.

So join our Facebook page and we promise to keep you up to date as to when the book will be available for pre-orders, the launch, and signing event details too!  I'd love to know what you think of our cover!

How hilarious is this picture!  Pinky and I giggling like were 5!

Wa-ay back when (a couple of months ago but it feels like a lifetime ago!), after I released Fertilise Yourself, I was lucky enough to be interviewed by the wonderful Pinky McKay.  I was tickled pink (haha boom!) for the opportunity to share with her just why the principles I reveal in the book surrounding fertile eating are applicable to all – those wanting to conceive, pregnant mothers, breastfeeding mothers and well… everybody actually!  We talked about nutrition for new mums and why that's just so vital for both their physical and emotional health – plus how you can make awesome breast milk too.

I'm a huge fan of Pinky's.  Take a listen – you might not have children yet nor be thinking about having them, but there is certainly something in this for everybody!

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This is a preview of the mini site – available as part of the ibook or by contacting us.  Details below.

 

I'm super thrilled to announce that my e-book 'fertilise yourself' is now available at the iBook store!  Something happens when you pop your book over to ibooks.  It goes from being a very pretty PDF, to a book that looks like… a very plain book!  Obviously the content doesn't change, but visually, the book does look different.  Given that 'fertilise yourself' is not just tips and tricks, but a visual delight, I didn't want the ibook buyers to miss out, soooo… we are really excited to introduce to you our 'fertilise yourself extras mini site' (don't say that with a mouthful of food – unless it's a recipe from the book itself of course)!

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