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This blog started as a way for me to share my recipes + culinary adventures, tips for vibrant health + happiness, thoughts on the latest developments in nutritional medicine + the low down on the Sydney wholefoods scene and beyond...

Bone broth cooking class: Thursday 27 February 7:30pm


Bone-Broth imageI'm kick-starting the year with a bone-broth (stock) cooking class on Thursday 27 February 7:30pm. I think that a diet rich in pastured meats, veggies, fruit, eggs and whole dairy is really only half the picture. For really robust health and longevity we need to place bone broths, organ meats 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 build a robust immune and digestive system for 2014 and beyond by learning how. 

Cost of the cooking class is $60 per person and includes:IMG_3665

* 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 that incorporates various types of stock
When: 7:30 (sharp)  - 9:30pm (ish) Tuesday 6 August 2013
Where: 23 Kent Street, Waverley.
RSVP:  To secure a spot you will need to:
1. text me on 0407 871 884 to confirm that spaces are available (spaces limited to 10)
2. Deposit $60 into my bank account:

Account name:  Star Anise Organic Wholefoods Aust Pty Ltd
BSB: 062 000
Acct no: 1511 0110

IMG_5271Please feel free to forward to any friends or family members.

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.

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)

beef casserole made with beef broth

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).